Celebrating Elizabeth T. Graves: A Toast to Dreams and New Beginnings

 

 

Elizabeth, this celebration is for you. Your creativity and passion have brought your dreams to life, and now it's time for us all to raise a glass to the amazing woman you are. I can't wait to read No Return to Eden and watch your success unfold. Here's to many more accomplishments ahead! You've earned this and so much more.

 

Let's continue to dream big, support each other, and make things happen, just like you have. Cheers to you!

 

Now the menu I created is my way of celebrating you and your incredible accomplishment. I hope you love it as much as I loved creating it. It would mean the world to me if I could, in some small way, add to your joy by giving you something special to go along with this amazing milestone. 

 

Every recipe on this menu was crafted with inspiration drawn from what I gathered about No Return to Eden. I wanted each dish and drink to reflect your story's depth, adventure, and emotion. This is my little way of saying how proud I am of you because you absolutely deserve it! Keep pushing for your dreams, because I know you can do it. You've already proven that.

 

 

1 Block of Aged Cheddar

1 Block of Havarti (or a small wheel of Brie, whichever you prefer)

4 oz. Smoked Salmon, Sliced Thin

4 oz. Prosciutto

1 Cup Fresh Figs, Halved

1 Cup Red Grapes

1/2 Cup Honey-Roasted Almonds

1/2 Cup Candied Pecans

1/2 Cup Marinated Olives

1/4 Cup Dried Apricot

2 tbsp. Dark Chocolate Chips (or cacao nibs for a richer flavor)

2 tbsp. Pomegranate Seeds

1 Baguette, Sliced Thin

1/4 Cup Fresh Basil Leaves (optional, used for decoration)

 

1.) Start by arranging your cheeses on a large serving platter, with the Havarti in the center and the cheddar placed on the side.

2.) Fan out the sliced prosciutto and smoked salmon around the cheeses.

3.) Fill in the gaps with fresh figs, grapes, and pomegranate seeds, letting their vibrant colors pop.

4.) Add almonds, candied pecans, and olives for texture and an unexpected sweet and savory balance.

5.) Gently tuck dried apricots and dark chocolate chips in the open spaces, and place the fresh basil leaves around the board to complete the Eden-inspired garden look.

6.) Served with a thinly sliced baguette for a perfect pairing.

 

 

1/2 Cup Dark Brown Sugar

1/2 Cup Ketchup

2 tbsp. Apple Cider Vinegar

1 tbsp. Dijon Mustard

2 tbsp. Worcestershire Sauce

1 tsp. Smoked Paprika

1 tsp. Ground Black Pepper

1/4 tsp. Cayenne Pepper (adjust to your heat preference)

Salt to Taste

 

2 Ripe Mangoes, Peeled and Diced

1/2 Red Bell Pepper, Finely Sliced

1/4 Red Onion, Finely Diced

1 tbsp. Cilantro, Chopped (optional)

1 tbsp. Fresh Lime Juice

1/2 Small Jalapeno, Finely Diced (optional, for extra spice)

Salt and Pepper to Taste

 

 

6 Boneless, Skinless Chicken Breasts

Olive Oil

Salt and Pepper to Taste

 

1.) Prepare the BBQ glaze: In a medium saucepan, combine all of the BBQ glaze ingredients. Bring to a simmer over medium heat, stirring frequently. Once it begins to thicken (about 8-10 minutes), remove from heat and set aside.

2.) Prepare the mango salsa: In a bowl, mix together the diced mangoes, red bell pepper, red onion, cilantro (if using), lime juice, and jalapeno (if using). Season with salt and pepper, then refrigerate until ready to serve.

3.) Cook the chicken: Preheat your grill or grill pan to medium-high heat. Lightly oil the chicken breasts and season with salt and pepper. Grill the chicken for 6-7 minutes on each side, or until fully cooked (internal temperature of 165F).

4.) Assemble the dish: Once the chicken is cooked. brush each breast with the BBQ glaze. Serve each piece of chicken with a generous spoonful of mango salsa on top.

 

1 Large Zucchini, Sliced

1 Large Eggplant, Cut into Cubes

1 Red Bell Pepper, Cut into Strips

1 Large Sweet Potato, Peeled and Diced

1/2 Red onion, Cut into Wedges

3 tbsp. Olive Oil

1 tbsp. Fresh Thyme Leaves

1 tbsp. Fresh Rosemary, Chopped

Salt and Pepper to Taste

 

1/2 Cup Balsamic Vinegar

2 tbsp. Honey

1 tbsp. Olive Oil

 

1.) Preheat oven to 400F.

2.) On a large baking sheet, toss all of the vegetables in olive oil, thyme, rosemary, salt, and pepper. Spread them out in an even layer.

3.) Roast the vegetables for 25-30 minutes, or until they are tender and golden, stirring halfway through.

4.) While the vegetables roast, make the balsamic glaze, In a small saucepan, combine balsamic vinegar and honey, Bring to a simmer over medium heat and cook for 8-10 minutes until thickened. Stir in olive oil at the end.

5.) Once the vegetables are roasted, drizzle them over with the balsamic glaze and serve.

 

3 Large Sweet Potatoes, Peeled and Thinly Sliced.

1/2 Cup Heavy Cream

1 Cup Coconut Milk

1/2 Cup Shredded Coconut

1 tbsp. Fresh Thyme Leaves

1/2 tsp. Cinnamon

1/4 tsp. Nutmeg

Salt and Pepper to Taste

1/2 Cup Panko Breadcrumbs

1/4 Cup Parmesan Cheese, Grated

2 tbsp. Butter

 

1.) Preheat your oven to 375F. Grease a baking dish with butter.

2.) In a saucepan, combine coconut milk, heavy cream, thyme, cinnamon, nutmeg, salt, and pepper. Bring to a simmer and cook for 3-4 minutes.

3.) Layer the sweet potato slices in the greased baking dish. Pour the coconut cream mixture over the sweet potatoes, making sure to coat them evenly.

4.) Sprinkle the shredded coconut, panko breadcrumbs, and parmesan cheese on top.

5.) Dit the top with small bits of butter, then cover the dish with aluminum foil.

6.) Bake for 45 minutes. Remove the foil and bake for an additional 10-15 minutes or until golden and bubbly.

 

 

 

 

1 Cup All-Purpose Flour

1/2 Cup Unsweetened Cocoa Powder

1 tsp. Baking Soda

1/2 tsp. Salt

1/2 Cup Unsalted Butter, Softened

3/4 Cup Granulated Sugar

1/2 Cup Brown Sugar

2 Large Eggs

1 tsp. Vanilla Extract

1/2 Cup Buttermilk

1/2 Cup Hot Coffee or Hot Water (coffee enhances the chocolate's richness and depth)

 

 

1.) Preheat oven to 350F. Grease and line a 9-inch spring foam pan with parchment paper.

2.) In a bowl, whisk flour, cocoa powder, baking soda, and salt.

3.) In another bowl beat butter, granulated sugar, and brown sugar until fluffy (2 minutes).

4.) Mix in eggs one at a time, followed by vanilla extract.

5.) Alternately mix in flour mixture, and buttermilk, then stir in hot coffee/water until smooth.

6.)Pour batter into the pan and bake for 20-25 minutes or if toothpick comes out clean. Cool completely.

 

 

 

1 1/2 Cups Heavy Whipping Cream

1 1/2 Cups Semi-Sweet or Dark Chocolate Chips

2 tbsp. Unsalted Butter

1/2 tsp. Vanilla Extract

 

 

1.) In a saucepan, melt chocolate chips and butter over low heat, stirring until smooth.

2.) Remove from heat and stir in vanilla extract.

3.) In a separate bowl, whip heavy cream until soft peaks form.

4.) Gently fold the whipped cream into the chocolate mixture until smooth.

 

 

 

1.) Spread the chocolate mousse evenly over the cooled cake layer(s)

2.) Refrigerate for 1-2 hours to set.

 

 

1/2 Cup Heavy Cream

1/2 Cup Semi-Sweet or Dark Chocolate Chips

1 tbsp. Butter (for shine)

 

 

1.) Heat heavy cream until warm (not boiling), then pour over chocolate chips.

2.) Let sit for 1 minute, then stir until smooth. Add butter for a glossy finish

3.) Get the ganache cool slightly, then pour over the top mousse layer.

 

 

1.) Refrigerate for at least 3 hours ( or overnight) before slicing.

2.) Serve with whipped cream, chocolate shavings, or berries

 

 

Candied Flowers Recipe

 

Ingredients:

• Edible flowers like violets, pansies, lavender, or rose petals (just make sure they’re pesticide-free)
• 1 egg white (or aquafaba if you're looking for a vegan option)
• 1 cup superfine sugar
• A small brush (a pastry brush works best)

 

Instructions:

1. Gently rinse the flowers with cold water and carefully pat them dry with a paper towel.
2. Lightly beat the egg white (or aquafaba) until it’s frothy.
3. Brush the egg wash over the flowers, covering each petal evenly.
4. Sprinkle or dip the flowers into the superfine sugar, making sure each one gets a nice coat.
5. Place the coated flowers on a parchment-lined tray and let them dry for about 8 to 12 hours at room temperature. Or, if you’re in a rush, you can pop them in the oven at a very low temperature for about 15 to 20 minutes.
6. Once they’re dry, they’ll be ready to decorate your cake.

 

 

 

 

1 Bottle of Red Wine (a fruity, medium-bodied wine like Merlot)

1/2 Cup Brandy

1/4 Cup Orange Liqueur

1/2 Cup Mixed Berries (strawberries, raspberries, blueberries)

1 Orange, Sliced

1 Lemon, Sliced

1/4 Cup Simple Syrup (adjust to taste)

 

 

1.) In a large pitcher or bowl, combine the wine, brandy, orange liqueur, and simple syrup.

2.) Add in the berries, orange slices, and lemon slices.

3.) Stir and refrigerate for at least 2 hours to let the flavors meld together. Serve over ice.

 

 

 

2 oz Apple Cider (freshly pressed, if possible)

1 oz Bourbon

1/2 oz Ginger Liqueur (like Domaine de Canton)

1/2 oz Lemon Juice

Sparkling Water or Club Soda

Dash of Cinnamon

Apple Slices and Cinnamon Stick for Garnish (optional)

 

 

1.) In a cocktail shaker, combine apple cider, bourbon, ginger liqueur, and lemon juice with ice.

2.) Shake vigorously

3.) Strain into a glass filled with ice.

4.) Top with sparkling water or club soda.

5.) Add a dash of cinnamon and garnish with apple slices and a cinnamon stick.

 

 

 

And with that, this journey has been a labor of love, and I couldn't be more tickled to share it. I was just so inspired by No Return to Eden that I just had to bring it to life in my own way, through food, and celebration. Now, you don't have to use everything I put together or anything at all. But if this little party plan helps make your adventure a little sweeter, then that just makes my heart happy. While my dream of blogging my recipes is just getting started, I do hope to one day venture into planning parties and events too, because what's better than bringing people together!

 

With love and admiration, 

Alicia