From Manhattan to Miami, Seattle to San Diego, and everywhere in between … juice is having its day.
Call it clean eating in a glass. Green, red or gold, these elixirs promise more energy, a clearer mind and a healthier body. Plus, they’re an easy and palatable way to load up on vibrant micronutrients and get more greens.
And with a bounty of summer fruits and veggies hitting their peak, there’s no better time to enjoy a cold, fresh-pressed juice. Here’s how:
If you’re serious about juicing, you need a juicer. A blender just won’t do the trick. Pure juice is super nutrient-dense and not to be confused with a smoothie – which is thicker and often contains protein or dairy.
Today’s juicers are more powerful than ever, which means they make light work of leafy vegetables, crisp fruits and even nuts. There are three types of juicers. The first are juice extractors, also known as centrifugal juicers; they separate the juice from the pulp and fiber. Next are masticating juicers, also known as cold-press juicers; they slowly crush and mash the produce, keeping the pulp with the juice. Lastly, whole-food juicers use high-speed blades to shred produce into a high-fiber drink that some consider more of a “smoothie” than a juice.
The most important thing to remember is that your juice is only as good as your fruit, so in-season produce promises maximum flavor. If you’re blessed with a bounty from your own garden, juicing is an excellent way to use your harvest. Otherwise, you can stock up at your local farmers market. Whatever you decide to juice, you’ll need lots of it!
While you may be tempted to add every leafy green in the crisper drawer, you’ll enjoy the juice more if you keep it to a few key ingredients (such as, kale, spinach, cucumber, celery, pineapple, apple, lemon, lime, ginger, parsley and cayenne or jalapeno).
Get your creative juices flowing with our favorite recipe. It’s great for newcomers to green juicing because the brilliant emerald color comes from mild spinach, the taste of which virtually disappears amidst yummy apple, lemon, ginger and orange flavors.
Add the following to a masticating juicer (or juice the spinach on slow speed in a centrifuge juicer):
• apples, 3 medium
• orange (peeled), 1 large
• lemon, ½ fruit (rind is optional)
• ginger root, ¼ thumb
• celery, 4 large stalks
• spinach, 5 cups
Discover more recipes on Pinterest.
The cooler temperatures of early fall tease us with the promise of what’s to come: swaths of trees, ablaze in crimson, pumpkin and gold. But warm Indian summer days are sure to lie ahead … and they demand a drink that’s refreshing and appropriately vivid. We think a rosé sangria with smoky grilled fruit is made to order.
Reflecting fall’s palette, golden citrus wheels and ruby-red grapes swim in a pool of blushing rosé wine. But the real key to this sangria’s autumnal appeal is the delectable flavor that comes from grilling the fruit. Ready for a surprise? Lightly searing whole grapes over hardwood gives them an intriguing flavor that delivers new depths to sangria.
If you grill twice as much fruit as the recipe calls for, you’ll be ready to make a second batch (unless you snack on all the grapes while you enjoy your first cocktail). Just be sure to cook the fruit over glowing coals, not an open flame, to avoid a sooty taste.
Courtesy of Food & Wine
3 cups stemmed seedless red grapes
2 oranges, cut crosswise into ½-inch wheels
2 lemons, cut crosswise into ½-inch wheels
Two 750 milliliter bottles rosé
8 ounces simple syrup (see notes below)
8 ounces brandy
Light a hardwood charcoal fire. Put the grapes on a perforated grill sheet or in a grill basket, and grill over high heat, tossing occasionally, until they just start to burst – about six minutes. Transfer the grapes to a plate to cool completely.
Meanwhile, grill the orange and lemon wheels over high heat, turning once, until lightly charred – about six minutes. Transfer to a plate to cool completely.
In a large pitcher, combine the wine with the simple syrup, brandy and grilled fruit and stir well. Refrigerate until the sangria is chilled and the flavors are blended, at least one hour and up to eight hours. Serve the sangria over ice.
To make simple syrup, combine equal amounts of sugar and water in a small saucepan and bring to a boil; simmer, stirring constantly, until the sugar is completely dissolved – about three minutes. Remove the syrup from the heat and let cool completely. The simple syrup can be refrigerated in a glass jar for up to a month.
If you prefer your wine straight up, you may want to discover the small producers and lauded estates of the Frontgate Wine Club.
Savor more of that fall feeling with inspiration found on Pinterest.
As the sports world gears up for the U.S. Open beginning August 31 in New York, 14-time Grand Slam champion Rafael Nadal joined us for a tony table tennis tuneup.
At a cocktail event Aug. 27 in the courtyard of the posh New York Palace Hotel, Nadal entertained fans and reporters as he played on our midcentury modern Outdoor Table Tennis Table. Frontgate, an outdoor furniture partner of the New York Palace Hotel, has outfitted the courtyard to rave reviews, and the table tennis table was dressed to the nines for the event with Frontgate and Palace Hotel logos.
The event, leading up to America’s premier tennis tournament, allowed guests to mingle with the sporting great as they noshed on appetizers served on tennis rackets. Nadal played against his uncle/coach Toni Nadal Homar and then against a few other attendees. The social hashtag #NadalXPalace filtered content from the scene on Instagram and Twitter, including Nadal posting video on his Instagram account.
View all the outdoor furniture and decor Frontgate used in furnishing the courtyard.
Hello, gang! We’re guest bloggers John Loecke and Jason Oliver Nixon of interior design firm Madcap Cottage. We’re just back from four days in the Hamptons, where we tackled the installation for the covered porch we are designing for the 2015 Hampton Designer Showhouse in partnership with our friends at Frontgate.
Whew, it was a busy few days! There is always a tad of drama at showhouse installs: Something invariably goes wrong, and the tension can quickly build up and spill over. Luckily, we finished each day with a glass of local Wölffer Estate rosé wine. Seeing the world through rosé-colored glasses is sometimes A-OK.
Here’s a walkthrough of our installation process in pictures. We hope you enjoy!
Here is the covered porch when we showed up in the Hamptons last week. The yard had been installed since our last visit. We were ready to get to work and make some magic.
John road-tests a roomy chaise lounge minus its pillow. He approves.
The Madcaps love the Roaming Elephants Outdoor Lumbar Pillows. So chic!
The covered porch at the end of Day One. We are crazy about the various lanterns! Still lots to unpack and set up.
John adds further oomph to a pair of dining chairs with outdoor tassel chair ties in contrasting hues. Why not embellish a chair with some fun trim?
John takes a break amid a sea of outdoor lumbar pillows with tassels. “Very comfortable and stylish,” notes John.
Setting a lovely dinner table with jaunty yellow-and-blue plates atop a hand-painted dining table top.
And it’s a wrap … time for cocktails! Here’s John at the wonderful, low-key Townline BBQ in Sagaponack.
P.S. View the video featuring our finished design – we hope you enjoy it!
See more designer spaces on our Pinterest board.
Meet our Rhodes Greek Key Bath Towel. Ideal for infusing smart design and all-cotton comfort into master and guest baths. Click to shop these gems in our warehouse sale... and click again to get styling tips from the fabulous Bliss at home (pictured). ---> bit.ly/WarehouseSaleFromFG ---> bit.ly/BlissAtHome