Lilly Pulitzer has perfected the art of living well -- through her clothes and also by the way she entertains. Her informal elegance and vibrancy exemplify an attitude of "affluence at ease" -- an attitude she shows us how to incorporate into our daily lives. A Guide to Colorful Holidays follows Lilly as she engages her unique Palm Beach style while celebrating good times -- with yummy-good food shared with family and friends -- on a host of festive holidays or, really, on any day of the year. Divided by seasons, the book spills over with Lilly's favorite memories, distinctive recipes, and creative hints for a year's worth of happy celebration.

SPRING brings a festive Mardi Gras party, an Easter brunch, and a Latin-inspired Mother's Day lunch.

SUMMER calls for a Fourth of July beach picnic, the perfect kid's birthday bash, and the ultimate Labor Day weekend house party.

FALL means Halloween, Thanksgiving, and, as a special treat, a birthday supper for Lilly!

WINTER has festivities on Christmas Eve and Christmas morning, New Year's Eve and New Year's Day, plus a romantic Valentine's Day supper dance.

Lilly's is a truly american success story. When she eloped at twenty and moved to Palm Beach, the young Mrs. Pulitzer was noted for the original way she did things -- like having dinner parties in her kitchen, while everyone else entertained formally in their dining rooms.

"What did we care?" Lilly says. "I didn't want to miss out on the fun just because I was cooking." So everyone cha-cha'd into the kitchen and Lilly created a new Palm Beach style that celebrates casual good times, wonderfully prepared food, and laughing with close friends: the recipe for a perfect party.

But as everyone knows, Lilly did more than just have fun. She started a business. Squeezing oranges to make fresh juice in a small shop off tony Worth Avenue caused such a mess that Lilly asked her dressmaker to run up a simple shift in bright colors so that the stains wouldn't show. Her friends liked the shift, asked where they could find it, and voilà! A fashion legend was born.

Now, Lilly wants to share some of her secrets for making holiday entertaining as festive and fun as it can be. Filled with lavish illustrations and lush photographs and featuring an enticing batch of menus, recipes, decorating, and entertaining tips, A Guide to Colorful Holidays is sure to make your festivities sparkle with the color and joie de vivre that Lilly is famous for.

Essentially Lilly

A Guide to Colorful HolidaysBy Lilly Pulitzer

HarperCollins Publishers

Copyright © 2005 Lilly Pulitzer
All right reserved.
ISBN: 9780060832445

Key Lime Mojitos

10 Servings

Adjust the amount of sugar in this recipe according to your preference.

2 1/2 cups light rum
1 1/4 cups freshly squeezed lime juice (half of juice from Key limes, if available)
3/4 to 1 cup powdered sugar
3 3/4 cups club soda
10 large sprigs fresh mint (about 4 to 6 leaves each)
Crushed ice

1. Stir rum, lime juice and sugar in large pitcher until sugar is dissolved. Add club soda and stir gently.


2. Divide mint among 10 glasses. Using back of spoon, crush mint sprigs in glasses.


3. Add crushed ice to glasses. Pour mojito mixture over mint and ice, dividing equally among glasses. Serve immediately.

Fettuccini With Saffron Cream Sauce and Lobster

8 Servings

2 cups dry white wine
1 teaspoon crushed saffron threads
1 1/2 pounds fettuccini (fresh or dried)
1/2 cup (1 stick) butter
4 frozen lobster tails, thawed (or fresh, see note)
4 shallots, peeled, minced
2 cups heavy cream
2 tablespoons fresh lime juice
1/2 teaspoon salt
2/3 cup chopped fresh chives
Salt and pepper to taste

1. Bring wine to simmer in heavy medium saucepan. Remove from heat. Add saffron. Let stand 15 minutes.


2. Cook pasta in large pot of boiling salted water until just tender. Drain. Return pasta to pot; set aside.


3. Melt butter in heavy large skillet. Add lobster tails and sauté until shells are bright red, about 5 minutes. Cover, reduce heat to low and cook until done, about 5 minutes longer. Using slotted spoon, transfer lobster tails to cutting board. Cut each tail in half lengthwise. Remove meat, and cut crosswise into 1/2-inch pieces. Do not clean skillet.
4. Return same skillet to medium high heat. Add shallots and sauté until tender, about 5 minutes. Pour wine-saffron mixture into skillet and bring to boil, scraping up any browned bits. Add cream, lemon juice and salt and simmer until sauce thickens slightly, stirring frequently, about 10 minutes. Pour sauce over pasta; place over medium heat. Add lobster and toss until sauce coats pasta and lobster, about 2 minutes. Stir in chives. Season to taste with salt and pepper and serve.

NOTE: If you prefer, use the meat from boiled live lobsters -- it will yield more tender results. Using half the butter, sauté the shallots, and add the lobster meat at the very end.

"LILLY PULITZER trademarks and logos are the property of Sugartown Worldwide, Inc. The book, including the design on the cover, are Copyright© 2004 Sugartown Worldwide, Inc."

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Excerpted from Essentially Lillyby Lilly Pulitzer Copyright © 2005 by Lilly Pulitzer. Excerpted by permission.
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