So grab your BFFs and toast to each other with these mocktails and appetizer ideas from NYC bartender Chloe Font and chef Jamika Pessoa.
We have ideas on how to throw your own last-minute party:
Chef Jamika Pessoa served up dishes inspired by famous women!
Check out her recipes below that honor the true Queen of Pizza, Queen Margherita of Savoy and famous Russian ballet dancer, Anna Pavlova.
Margherita Skillet Pizza
3-4 tablespoons olive oil
1 readymade raw pizza dough (store bought)
Flour (for dusting)
1/4 cup tomato sauce
1/4 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1 Roma tomato, sliced
6 Fresh basil leaves, torn or roughly chopped
1 tablespoon olive oil
Kosher salt and fresh ground black pepper, to taste
Heat 12-inch cast iron skillet over medium low heat. Do not let it smoke.
On a lightly floured surface, gently knead dough. Stretch dough using your fingers or rolling pin. If dough begins to shrink, let dough rest for 5-10 minutes. Dough should be stretched or thinly rolled to approximately 10-12 inches.
Pour olive oil into skillet.
Have all pizza toppings ready for assembly.
Gently lay stretched pizza dough in skillet. Cook dough for two to three minutes until it begins to bubble.
Flip the pizza. Spoon on tomato sauce. Sprinkle on cheese and arrange tomatoes around pizza.
Lower temperature to low. Cover skillet and cook pizza for seven to nine minutes, until crust is cooked and cheese is melted. During cooking, check bottom of pizza to insure crust is not browning too quickly.
For a crispier pizza, place pizza in skillet under oven broiler for three to four minutes.
Remove from pan and garnish with basil, a drizzle of olive oil and salt and pepper to taste.
Yield: 4 servings
Pavlova with Mixed Berries
4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon lemon juice
1/2 teaspoon pure vanilla extract
Piping bag with tip (large star tip preferred)
1 cup heavy cream
2 tablespoons sugar
4-6 cups of fresh fruits such as blueberries, raspberries, and sliced strawberries
Springs of mint for garnish
Preheat oven to 200 degrees F.
Line a baking sheet with parchment paper.
Using an electric mixer, beat the egg whites and salt on high speed just until peaks form, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
Sprinkle the cornstarch onto the beaten egg whites and add the lemon juice and vanilla. Using a rubber spatula, gently fold in ingredients into egg whites just until mixed.
Spoon egg white mixture (meringue) into piping bag. Pipe individual rounds about two to three inches wide and about two to three inches tall.
Using the back of a spoon make a small indent on the top of each round. (This will hold whipped cream and berries.)
Bake for 1 hour and 10 minutes, then turn off oven.
Continue baking in hot oven for an additional 30 minutes.
Meringue should be light and crisp on the outside and soft on the inside.
Transfer to a rack to cool at room temperature.
In a bowl, beat cold heavy cream and sugar on high speed until firm. Spoon whipped cream in the center of cooled meringues.
Top with fresh berries and garnish with mint.
Yield: 4 to 6 servings
NYC Bartender Chloe Font introduced "GMA" to 50 shades of pink with two sweet mocktails.
Grapefruit Ginger Mocktail
2 rosemary sprigs
2 oz ruby red grapefruit juice
1/2 ounce fresh lime juice
Chilled ginger beer
Slice of grapefruit (if desired)
Fill a cocktail shaker with ice.
Add 1 rosemary sprig, the ruby red grapefruit juice and lime juice.
Shake well and strain into a champagne flute.
Top with chilled ginger beer and garnish with the remaining rosemary sprig and a slice of grapefruit.
Pomegranate & Mint Mocktail
1/2 lime, quartered
8 mint leaves, plus more for garnish
1.5 oz pomegranate juice
Lemon-lime soda or club soda
In a cocktail shaker, muddle the lime quarters with the mint leaves.
Add ice and pomegranate juice and shake well.
Strain into a glass of ice and top with soda.
Garnish with extra mint and a lime wheel.