Bouquets abound

Here is some bouquet inspiration courtesy of our friends at Photos Edge.  A bouquet is one of those wedding accessories that truly speaks to the bride's personality and every bouquet we craft is one-of-a-kind.

Holiday Savings!

Don't get overwhelmed by hectic holiday shopping.  Find just the right gift from our selection of carefully chosen, unique items.  

 Shop and save big on all Studio Dan Meiners holiday gifts and decor!  

Also, find our great selection of luxe, designer candles at 30% off!

Eat, Drink, and be Merry

The holidays are in full swing at Studio Dan Meiners and thanks to Dan and our special guests from 

last week's Holiday Soiree, we have some great new ideas for holiday entertaining.  Ryan Maybee  whipped up a couple festive refreshments and Debbie Gold put together some tasty party treats.  Dan showed our guests how to create three different holiday party looks. 

For those of you who weren't able to make it, we have a special treat.  See below for a couple of stellar party recipes from Ryan Maybee and Debbie Gold. 

Ryan Maybee's Hot Gin Punch 

Inspired by Charles Dickens' recipe, this warm and cozy cocktail was a major crowd pleaser.  Even people for whom gin does not appeal will appreciated Ryan's flavorful concoction.

16oz Hendrick’s Gin

16oz Madeira (medium dry)

1 cup sugar

Zest of 3 lemons

4oz lemon juice

3 cups hot water

2 clove studded lemons

1 whole nutmeg

1-2 hours prior to serving, peel 3 lemons and combine with sugar, stirring together to create oleosacchrum.  Add 2 cups hot water and stir.  Add Gin and Madeira, 1 more cup of hot water and garnish with freshly grated nutmeg and clove-studded lemon slices.

Debbie Gold's Porcini Shooter with Sarsaparilla Kettle Corn


This delicious soup achieves its velvety consistency without a drop of heavy creme and it highlights a truly uniqe garnish in the form of sarsaparilla kettle corn.

Porcini Mushroom Soup

1 pound fresh button mushrooms, chopped

6 pieces dried porcini

¼ cup olive oil

1 ½ quarts vegetable stock

In a sauté pot, heat olive oil over medium heat. Add dried porcini, and toast for 2-3 minutes. Add chopped mushrooms. Sauté for 8 minutes or until mushrooms begin to get a bit of color and soften. Add stock and simmer until reduced by half. Puree soup. 

Season with salt and pepper.

Kettle corn

1tablespoon butter

2 ounces sugar

1tablespoon water

Pinch of Salt

1t sarsaparilla powder

As Needed Popcorn, popped (2-3 cups) 

Gently melt butter in saucepan.

Add remaining ingredients and cook until sugar dissolves.

Drizzle syrup over popcorn and toss to coat.  Do not add all syrup at once or you will deflate the popcorn.

Spread on greased baking sheet and place in over for 3-5 minutes until syrup dries and crystallizes.

Remove from oven and stir to loosen from pan. Allow to cool.

The Holiday Soiree wraps up our 2011workshop series and we are so thankful to Debbie and Ryan for helping us end the year with a bang.  Keep checking the blog for updates on our upcoming 2012 workshops featuring some old favorites like "Terrariums 101," and some new additions you won't want to miss!