At the Table - Nautical Beach Picnic

You may recall Caramelized's latest styling series with my fave San Diego blogger, Conni Jespersen of Art in the Find. Our Tartine Affair collaboration was featured on West Elm's Front + Main blog, and we are so excited to share our latest summertime (outdoor) table scene! Conni and I jumped at the idea to celebrate the new month with an emphasis on a breezy, beachy feel and light menu. If you ever find yourself beachside (or simply in your backyard) this summer, take notes on these dreamy tips for a modern nautical beach picnic.

Conni masters the perfect palette of blue hues and whites, which beautifully reflect the sandy shores and crystal waters on the horizon. I'm a huge fan of her dreamy linen dress. . . this stylist clearly knows how to dress the part!

Don't you wish you could bask on a simple plissé throw by the water with a darling champagne bucket this weekend? I surely do. You can see more of Conni's expert styling details on Art in the Find. . .go, go, go check it out. She has listed every thing you'll need to pack in your basket, from pillows to petals!

And, since this is a picnic after all, I've brainstormed (with Conni's similar sweet tooth assistance) and crafted a seasonal dessert and trendy, on-the-go entree to bring along in your picnic basket. Mason jar layered salads allow combinations of seasonal ingredients with no mess, no soggy lettuce, and reliable transportation! Not to mention. . .this set-up looks absolutely adorable. After munching on those veggies, a light fruit tart can be staged right on your picnic blanket for a sweet ending. Keep scrolling for the recipe for my raspberry tart and list of ingredients for mason jar salads. But, of course, you can layer your mason jar with whatever salad ingredients you desire.

WATERMELON + FETA SALAD (shown above) :: Watermelon, feta, spinach, mint CAPRESE SALAD :: Cherry tomatoes, mozzarella, basil, balsamic reduction, arugula FRUIT SALAD :: Peaches, blueberries, raspberries, strawberries

**Note: I do not recommend adding dressing to the salads, unless you pour dressing on the bottom layer and keep lettuce at the very top. We don't need any soggy salads at this beach picnic party!

Raspberry Tart

1 frozen puff pastry sheet, thawed 1 cup raspberries 1 1/2 cups light cream cheese icing

1. Preheat oven to 400 degrees. Unroll pastry onto a baking sheet and bake until puffed and golden, about 12 minutes. Remove and cool for 15 minutes.

2. Evenly spread icing over pastry, leaving a 1-inch border. Sprinkle raspberries generously over tart, and serve immediately.

Thank you to Kevin Falk of XOXO Wedding Studio photographing the scene, to Claudia of La Belle Bloom for the lovely blooms, of course, Sheli from the Incidental Spoon for providing the fun jars/ribbon from her birthday bash here, DeAnna of Simple Peace for the awesome beach tote bags which you can find here, and check out Milled for their amazing hand milled cheese boards.  Finally, West Elm for their usual goodness!

Starred and Striped :: Fourth of July Sweets

Happy July, y'all! Three days until we pull out our red, white, and blue (I'll be sporting these with my white chinos) and use every excuse to bask in the sun for almost all twenty-four hours. The Fourth of July is an opportunity to show off our patriotism in all forms and fashions -- food obviously being one of those forms.

Below are the two best Fourth of July desserts for all ages. Simple and summery berries serve as refreshing pops of color, and the prep is easy as ever! If you happen to make one of these holiday desserts, email or Instagram your photo (tagging @cara_melized!). Time to celebrate!

Summer Berries & Sweet Cream

1 pint strawberries, hulled and halved 1 pint blueberries 1 cup heavy whipping cream 2 tablespoons sugar Orange zest (optional)

1. In a small mixing bowl, blend whipping cream and sugar on medium high speed until frothy and high-peaked.

2. Serve whipped cream over strawberries and blueberries in individual bowls with a sprinkle of orange zest on top. These napkins are super adorable on the side, too!

American Flag Tart

1 frozen puff pastry sheet, thawed 1 cup bluberries 1 cup strawberries, hulled and halved 1 cup vanilla (or cream cheese) icing

1. Preheat oven to 400 degrees. Unroll pastry onto a baking sheet and bake until puffed and golden, about 12 minutes. Remove and cool for 15 minutes.

2. Evenly spread icing over pastry, leaving a 1-inch border. Place blueberries in a square in the top left corner. Then, line strawberries across pastry with 1 inch in between stripes.

Feeling Crabby

I'm feeling a bit crabby this morning. And, no, not because it's Monday (surprisingly!). I just came across the most fantastic, messy, and delicious dinner concept. Whether there are two of you or ten, all that's required is this past Sunday's newspaper, a hammer, wine, and a hunger for my most beloved crustacean: crab.

You'd be shocked at the deal your local grocery can give you on crab legs (we're talking a quarter of the price at a restaurant) and the relatively easy set-up and clean-up for family and friends. No dirty dishes! In fact, I just spooned some cocktail sauce and spicy mustard right on the newspaper "tablecloth"at my seat.

Last week in Watercolor, my adopted Fogelman family and I dined on these for almost an hour. We loved it so much, we're doing it again this week with more guests! And while I am not advocating ditching a burger cookout for Fourth of July, a crab cookout could be a perfectly seasonal alternative that actually requires sitting around a table for the entirety of the meal.

I highly encourage this foolproof concept, especially during the upcoming month of July. You'll be feeling crabby soon enough!

top and featured image via katie evans

Funfetti Sprinkle Cookies

Admit it; there's a kid in each of us who craves the colorful, whimsical delight of sprinkles. And when opportunities arise to gather the family, these funfetti, buttery cookies are the perfect treat. During my time in Watercolor, Florida, my seventh-grader buddy Alex and I tried out this recipe in attempts to master a Fourth of July snack. She approves; and we're hopefully going to find red, white, and blue sprinkles for the patriotic, family-filled occasion!

Makes approximately 2.5 dozen cookies

2 1/4 cups all purpose flour, plus 1 tablespoon 1 teaspoon baking soda 1 teaspoon salt 1 3/4 sticks butter, softened 3/4 cup granulated sugar 3/4 cup packed light brown sugar 1 teaspoon vanilla extract 2 large eggs 1/2 cup rainbow sprinkles

1. Preheat oven to 375 degrees.

2. Combine flour, baking soda, and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixing bowl until well combined. Add eggs, one at a time, beating well after each egg addition. Gradually beat in flour mixture in small batches.

3. Stir in sprinkles. Drop by the rounded tablespoon onto ungreased baking sheets. Sprinkle a few extra sprinkles on top, if desired. Be sure to keep them at least 2 inches apart. . .!

4. Bake for 10-11 minutes until golden brown.

Mini Lobster Rolls

I’m always in search for the ideal lobster roll. I’ve tried many in the past (Garbo’s in Austin currently reigns); and maybe it’s just my taste, but I prefer the buttery Connecticut style over a mayo-heavy infusion. There’s something simply heartwarming about a toasty bun, steamed lobster meat, and whole lotta butta. I decided to go for my own at home and quickly learned that, yes, this high-style, party-starting appetizer is easy as ever to put together. Celebrate summer with a bite of these minis!

Makes 8 mini rolls

4 fresh lobster tails 4 tablespoons butter, melted Juice of 2 lemons 2 tablespoons assorted herbs, coarsely chopped (I used a combination of chives, tarragon, and Italian parsley) Salt and black pepper 8 mini yeast or brioche rolls

1. In a large pot, bring salted water to a boil. Using tongs, add lobster tails to water and steam until plump and bright pink, about 6 minutes. While lobster tails are steaming, prepare an ice bath in a large serving bowl.

2. Remove lobster tails and immediately place in ice bath to cool.

3. Using scissors, cut a line vertically across each lobster tail. Split open and remove meat. Cut lobster meat into ½ inch pieces and place in a small bowl.

4. Toast rolls and cut approximately 1 inch vertically, making sure to keep entire bun in one piece!

5. Meanwhile, add lemon juice, butter, herbs, and a generous sprinkle of salt and pepper to the bowl. Lightly coat lobster with butter mixture.

6. Spoon lobster evenly into each bun and serve warm.

Asparagus Goat Cheese Salad

The summer rain has been getting to me these days. . . perhaps it's because I cannot seem to find the motivation to venture outside and try restaurants, which cause more angst than enjoyment on stormy nights. However, the weather has excused me to cook more at home -- the kitchen is a luxury I once took for granted. I love the time inside more and more each day. This salad recipe was created a few nights ago when in search of a green salad to kick off a hearty lamb chop dinner. The combination of leafy vegetables, sweet crunchy nuts, and melt-in-your-mouth cheese is rich and utterly fantastic. For an entree portion, I recommend a grilled piece of salmon.

Stay dry if you are in rainy weather as well. The sun better come out soon . . . I'm ready to picnic!

Makes 4-6 servings

30 asparagus spears, washed and trimmed 5 tablespoons + 1 teaspoon olive oil 1 bag mixed greens 1 cup candied pecans 4 ounces honey goat cheese 1/4 cup orange juice 1 teaspoon sugar 1 tablespoon white wine 1 tablespoon lemon juice 1/2 teaspoon dijon mustard Salt and pepper

1. Mix together asparagus with 1 teaspoon olive oil, salt and pepper. Heat in a large skillet over medium high heat until lightly charred and tender crisp. Set aside.

2. Combine orange juice and sugar in a saucepan. Bring to a boil, then reduce heat to low for 5 minutes.

3. Combine wine, lemon juice, mustard, salt, and pepper. While whisking, gradually add 5 tablespoons olive oil. Stir in orange juice mix.

4. Mix greens with vinaigrette and divide among plates. Top each plate with asparagus, pecans and crumbled goat cheese.