I’m continuing with my birthday-wedding themes this week since tomorrow’s my birthday *triple yay!!* and today we’re doing another theme with accompanying style boards! Enjoy! THE WEDDING THE BRIDE THE BRIDAL LINGERIE THE BRIDESMAIDS THE FOOD & DRINK See Also: … Continue reading
I’m a HUGE fan of Loverly, but I love them even more now that they have a “Food & Drink” section to search!! So utilizing this handy dandy feature, I was able to hunt down these fabulously green signature drinks!
Click each Loverly photo to be taken directly to their page!
Which green signature drink is your favourite??
Today, I’ve found *the perfect* recipe to culminate our Vintage Paris wedding theme of the week: Madelines! Aren’t you hungry?? Don’t you just want to snatch up these scrumptious works of art and shove them in your mouth?! (So much for being lady-like.)
My recommendation: have a nice batch of these made to be consumed before the wedding so you don’t look like “this little piggy” at your engagement party, bridal shower, bachelorette party, rehearsal dinner, reception…you get the idea.
I lovingly swiped this recipe from the Fabulously French blog which you should totally check out! The recipe is as follows:
•4 Medium free-range eggs
•0.5 tsp Salt
•100 g (3.5oz) Caster sugar
•100 g (3.5oz) Plain flour, sieved
•1 tsp Baking powder
•80 g (2.8oz) Ground almonds
•0.5 tsp Vanilla extract
•0.5 tsp Almond extract
•50 g (1.8oz) Butter, melted
1. Preheat the oven to 210°C/410°f/gas mark 6 and brush a little vegetable oil inside the madeleine moulds.
2. In a large mixing bowl, whisk together the eggs, salt and sugar until bubbly. Next, add the remaining ingredients and mix into the eggs with a balloon whisk.
3. Spoon the mixture into the madeleine moulds, filling them only three-quarters of the way up.
4. Put the madeleine tray flat in the freezer for ten minutes and refrigerate the remaining mixture for the next batch. It is important to chill the cake mixture at this stage, since it’s the contrast between cold and hot that gives you the characteristic little bump.
5. Once chilled, cook in the middle of the oven for ten minutes.
6. Remove the cooked madeleines from the oven, unmold and wash the mould before repeating the process of greasing and filling the moulds, freezing for 10 minutes and cooking.
7. Store in an airtight container for up to three days, or freeze in an airtight box.
My profuse apologies for my absence! Last Wednesday night my computer crashed! Had to get a whole new hard drive and have been playing catch up ever since. But I’m back now and ending on a yummy, country note.
To end our Country Perfection wedding theme, we’re taking a page from Ree Drummond, The Pioneer Woman herself, and sharing her Grilled Peaches & Pecans recipe! Now, I’m not much of a pecan gal, but this recipe just sounds SO incredibly delicious! I had to share it.
- Prep Time: 5 Minutes
- Cook Time: 5 Minutes
- Difficulty: Easy
- Servings: 1
- Fresh Peaches, halved and pitted
- Maple Syrup, for brushing
- Butter, for grilling
- Pecans, chopped
Brush the peach halves with maple syrup. Smear butter on a grill or grill pan over low heat. Place the peaches cut side down onto the grill/grill pan and cook them low and slow for a few minutes, rotating them 90 degrees halfway through. Monitor the cooking temp and keep it low enough that the maple syrup doesn’t burn.
Remove the peaches when they’re slightly soft but not mushy and have great grill marks. Brush a little extra maple syrup over the tops.
Serve them over ice cream: Scoop ice cream into a bowl, then cut peach halves in half. Press the slices into the ice cream, sprinkle pecans all over the top, and drizzle on extra maple syrup.
Yum, yum, yum and yum again! If this were in front of me “fa reals,” I would totally inhale it! And it goes perfectly with this week’s very berry wedding theme! Best suited for a Summer or Fall wedding, this Raspberry Cream Tart would be a festive fanciful addition to your nuptial feast!
Midwest Living (*woot woot* to all born in the Midwest like me!) provides us with the recipe for this tasty tart. Here you go!
- Makes: 8 servings
- Prep 20 mins
- Cool 30 mins
- Bake 35 mins
- 1 16 1/2 – milliliter roll refrigerated sugar cookie dough, cut into 1/2-inch-thick slices
- 2 3 – ounce package cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon finely shredded lemon peel
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla
- 2 cups fresh red raspberries, blueberries and/or blackberries
- 2 teaspoons granulated sugar
- Powdered sugar
- Fresh red raspberries, blueberries and/or blackberries (optional)
- Press cookie dough slices into bottom and fluted sides of a greased 11-inch tart pan with removable bottom. Do not prick. (Or, press onto bottom of greased 12-inch pizza pan.) Bake in a 350 degrees F oven 20 minutes or until light brown. Remove from oven; set aside.
- In a small bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add 1/4 cup sugar, egg, lemon peel, lemon juice and vanilla. Beat until combined. Pour cheese mixture over warm crust and spread evenly.
- Place the 2 cups raspberries in a single layer on top of cheese mixture. Sprinkle raspberries with 2 teaspoons sugar. Bake for 15 to 17 minutes more or until or until cheese mixture is set. Transfer to a wire rack; let cool for 30 minutes before serving.
- Just before serving, sprinkle with powdered sugar. Garnish with additional fresh berries, if you like. Makes 8 servings.
To conclude our Seaside theme this week, I had to give you this delectable, edible idea: a seafood bar! Buffet, bar, table, whatever you call it, if you love seafood as much as I do (which is A LOT), then you will understand why this idea is so fab!
TIP: Have non-seafood options for your guest because for some wholly unfortunate reason, an unfair amount of people seem to have seafood allergies. We don’t need any ill-happenings on your special day. *wink, wink*
A Seafood Bar is a great way to stay consistent with your wedding’s theme without forcing those who are either allergic to or merely don’t like seafood to eat it.
TIP: If you insist on having seafood as a part of your main dish, make sure to include the menu in your formal invitation and provide at least one non-food option for those not inclined to this fishy food.
Shrimp and lobster, pastas and rolls, fillets and more will provide your guests a wonderful spread to choose from!
TIP: Make sure to choose to seafood selections that can be placed on ice like those pictured. If you want fillets and other main dishes, stick to keeping those as part of the formal sit-down dinner.
When serving seafood, one must be careful, but when done right, it’s a wonderful choice!
Finishing up the vintage theme for this week, I thought it’d be nice to end with a lovely vintage recipe! I found this lovely Lemon Sponge Pie on Pinterest and thought it looked yummy enough to share.
Originally created by Rachel W. Schmoll, this recipe has been resurrected by the Flour on my Face Blog. Visit her site to check out the original and revised recipe!
In keeping with Monday’s 1930s Wedding Theme, I’m sharing this FABULOUS Maggie Austin Cake creation: Vintage Lace (or so I’ve titled it). How divine is this?? I fell in love with it immediately and could see myself having something similar for my own nuptial shindig–one day.
What do you think of this Maggie Austin design??
We’re still celebrating the birth of the new future king so, in his honour, we’re sharing royal, blue wedding cakes for your own special day! Enjoy!
Which wedding cake is your favourite??
Yum, yum, yum! Does this not make you incredibly hungry and ready for gluttony?? (Don’t be a glutton, it’s bad for you! 😉 ) This equally beautiful and tasty recipe was tracked down on Pinterest and is linked to the fun Familystyle Food Blog!
This Strawberry Mascarpone Crostata would look lovely on reception tables and your guests will thank you!
Serving Size: 8 servings
2 1/3 cups unbleached all-purpose flour
1/3 cup sugar
½ teaspoon salt
½ teaspoon baking powder
1 ½ sticks (3/4 cup) cold unsalted butter, cut into ¼-inch cubes
1 egg plus 1 egg yolk
¼ cup whole milk
1 cup mascarpone cheese
1 cup Greek yogurt
1 vanilla bean, split and scraped
½ cup sugar
3 tablespoons unbleached all-purpose flour
¼ teaspoon salt
1 quart strawberries, hulled and sliced
Sugar to taste
- To make the crust, pulse the flour, sugar, salt and baking powder in a food processor 3 or 4 times to blend; scatter the butter over the flour and process until the mixture looks sandy and you can’t see any butter chunks.
- Whisk together the egg, yolk and milk; add to the flour mixture and pulse a few times until the dough just begins to come together (but not until the mixture forms a ball over the blade which will toughen the dough). Add some ice water drop by drop if it seems dry. Remove the dough from the workbowl and knead it gently to form a ball. Flatten it into a disc, wrap in plastic wrap and chill in the refrigerator about 1 hour until firm but not hard. If the dough gets too cold and seems hard, leave it out for 15 minutes until it’s workable.
- Lightly dust the dough with flour and put it on a lightly floured surface (a smooth countertop is ideal). Cover with a large piece of plastic wrap or parchment and roll the dough out to a 12-inch diameter circle. Carefully peel off the plastic wrap, roll the dough onto the rolling pin and unroll over a 9-inch round or square tart pan. Press the dough into the pan and up the sides, trimming the top edges of the dough flush with the pan by running the rolling pin over the top. Put the pan into the refrigerator to chill while you make the filling.
- Preheat oven to 325 degrees.
- Beat the mascarpone, yogurt, eggs, vanilla bean, sugar, flour and salt in an electric mixer or by hand with a whisk until smooth. Scrape into the tart pan, place the plan on a baking sheet and bake until the filling no longer jiggles in the center, 35 – 40 minutes. Cool completely on a wire rack then place in the refrigerator to chill 2 – 4 hours.
- Just before serving, toss the strawberries with sugar to taste and either arrange over the top of the tart or pile them up for a more rustic presentation