Ger-Nis INTERNATIONAL, LLC

Seasonal Entertaining: Summer Spa Party

It’s that time of year again, so take off your tights, kick off your boots and get ready for the summer unveil.  Go and ransack your closets for flirty sundresses, expose tan legs and toned arms, strut in brightly colored wedges and finish it all off with the perfect hued toes.  No long lines at the nail salon because this summer we’re doing it stress free at home and inviting the girls over for a spa party with healthy treats and herbaceous scrubs and masks.

For this month’s edition of Seasonal Entertaining, we are getting the girls together for a day chock full of pampering and healthy eats.  Fresh herbs provide the backdrop for food and body, whether making a peppermint foot scrub or a mint and watermelon salad—the variations are endless when you’re in charge of your treatments and menu.

Start off the afternoon or evening by greeting your hard-working guests with a fresh and fruity spritzer, setting the tone for a day of relaxation and rejuvenation.  The goal is to provide an oasis within your home, be it a small apartment or a home in the country, the atmosphere should feel tranquil and peaceful.  As the day progresses, food will nourish the soul, so keep it light to keep your quests floating and feeling great all day long.  Get inspired by your mood to create a menu that includes a sweet & savory salad, flaky white fish and a creamy yogurt inspired dessert all peppered with fresh herbs for a green, earthy flavor.

Sit back and settle down because we’ve done all the work by creating the perfect menu accompanied by ideal treatments to give you and your friends seamless pedicures that will have you stepping into summer with style. 

Pedicure Spa Menu

Peppermint Almond Foot & Leg Scrub
Lavendar Sage Brown Sugar Foot Scrub
Herbal Foot Soak
Vibrant Leg Citrus Basil Scrub

Peppermint Almond Foot & Leg Scrub

½ cup fresh peppermint, finely chopped
½ cup coarse sea salt
½ cup ground almonds
½ cup almond oil
1 tablespoon baking soda
4 to 5 drops orange oil

Combine all ingredients in a small bowl. Massage mixture into feet and rinse.

Lavendar Sage Brown Sugar Foot Scrub

¼ cup fresh lavender flowers, chopped super fine
¼ cup fresh sage, chopped super fine
½ cup brown sugar
½ cup almond oil
1 tablespoon baking soda
4-5 drops lavender oil

Combine all ingredients in a small bowl.  Massage mixture into feet and rinse.

Herbal Foot Soak

1 cup fresh herbs of your choice, leaves ripped
¼ cup almond oil
1 cup Epson salt
4 to 5 drops your choice herb essential oils

Place all ingredients in a bucket of water.  Soak feet well.

Vibrant Leg Citrus Basil Scrub

1 cup coarse brown sugar
½ cup dried citrus zest
½ cup fresh basil leaves, finely chopped
½ cup almond meal
¼ cup baking soda
½ cup almond oil

Combine all ingredients in a small bowl. Massage mixture on legs and rinse.

Summer Spa Menu
Menu serves 6

Grapefruit Ginger Spritzer with Red Basil
Watermelon, Mint and Feta Salad
Branzino with Salsa Verde
Yogurt Panna Cotta with Lavendar Honey

Grapefruit Ginger Spritzer with Red Basil
Serves 6

4 large grapefruits, juiced and seeds removed
4 tablespoons of ginger, skin removed and roughly chopped
1 ½ cups sugar (will vary depending on grapefruit juice yield)
1 liter soda water
Handful of red basil leaves, for garnish

In a small saucepan over medium-low heat combine grapefruit juice, ginger and sugar and warm through till sugar is dissolved and let cool.  In a large pitcher, add ice and combine grapefruit ginger syrup with soda water, stir and serve.

Watermelon, Mint and Feta Salad
Serves 6

2 tablespoons of lemon juice (1 lemon)
¼ cup Extra-virgin olive oil
Salt and pepper
5 cups diced seedless Watermelon
¼ lb feta cheese (about 1 cup), crumbled
3 tablespoons roughly chopped fresh mint

In a large bowl, whisk lemon juice, extra-virgin olive oil, salt and pepper. To that same bowl, add the watermelon and feta, toss gently and garnish with mint.

Branzino with Salsa Verde
Serves 6

2 tablespoons canola oil
6 Branzino filets, skin on
Salt and white pepper
½ cup salsa verde, recipe below 

In a large sauté pan, over high heat add canola oil. Once oil begins to smoke, add fish skin side down and cook till flesh is opaque, 5 to 7 minutes (depends on thickness), flip and finish, 2 minutes.  Serve immediately drizzled with salsa verde

Salsa Verde
Makes ½ cup

1/3 cup coarsely chopped fresh parsley (leaves only)
2 tablespoons coarsely chopped fresh chervil
2 tablespoons coarsely chopped fresh mint
Grated zest of 1 lemon
1 small garlic clove, chopped very fine or pounded into a purée
1 small shallot, finely minced
1 tablespoon capers, rinsed, drained, and coarsely chopped
1/2 cup olive oil
Salt and pepper, to taste

In a small bowl, combine all ingredients, and season with salt and pepper.  Let the sauce sit to develop intense flavors.

Yogurt Panna Cotta with Lavendar Honey
Adapted from www.Tastewiththeeyes.com
Serves 6

2 ½ teaspoons unflavored gelatin (one packet)
1 ½ cups non-fat kefir
1 ½ cups non-fat Greek yogurt
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons honey, for garnish
4-5 tablespoon crushed lavender flowers

In a small bowl, sprinkle gelatin over 3 T. cold water, stir and let stand until softened, about 5 minutes.  In a separate large bowl, add yogurt and whisk.  Meanwhile, In a small heavy bottomed saucepan over low heat combine kefir, sugar and salt and warm through till sugar dissolves.  Remove from heat, add softened gelatin and vanilla, stir and let cool.  Gradually whisk the warm kefir mixture into the yogurt.  Pour mixture into 2 ounce ramekins and let come to room temperature before covering (to prevent a skin from forming).  Chill at least 6 hours.  To serve, invert panna cotta and drizzle with honey and sprinkle with lavender flowers