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Neat Wedding Reception Food Ideas

By ABridalTouch

Wedding reception food…in my area it doesn’t seem to have changed for as long as I can remember going to wedding receptions.  Doing research for this post about unusual and fun ideas/themes for reception food, I sincerely hope I get invited to one of these weddings soon!
Here are a couple of really neat ideas for your reception or really any large gathering.

a. The His and Hers Buffet
The one side of the buffet has the favorite foods of the bride and the other side has the favorite foods of the groom.

b.  Food Stations
Having tables/stations with different “do it yourself” bars.  Here are some ideas
1. Grilled Cheese
2. Mashed potatoes
3. Baked potatoes
4. Taco Salad
5. Pancakes
6. Fruit Kabobs
7. Hotdogs and Hamburgers
8. Waffles
9. Salad
10. Dessert Pizza
11. Pizza
12.Root Beer Floats
13. Oatmeal
14 Cereal
15, Biscuits
16. Pasta
17. Nachos
18. Subs
19. Trail Mix
20. Yoghurt

c. For outdoor weddings is the Food Truck Idea…having one or multiple food trucks at your wedding reception.

d. Food in Mason Jars.  Several options with various foods already in mason jars..salads, desserts.  There are lots of ideas on the internet for these.

e. A “cheese cake”…instead of a traditional cake, use whole wheels of real cheese layered like a wedding cake.  A cheese and wine theme goes well with this.

pasta

 

Something for everyone…Enjoy!

Paleo Anyone?

From Keri’s kitchen, of Delaney Jewelry

In our first attempt to determine if our daughter has an allergy to dairy, our nutritionist requested that we do a full 2 months with no dairy AT ALL. I will tell you that my favorite ice-cream, for over 34 years now has been Haagen Daaz, Vanilla Swiss Almond. My mother introduced me to it when I was eleven years old, and I could still eat a pint every day. So that may give you an idea as to how hard this has been for me to go dairy-free. She recommended a Paleo diet during this time to make it all easier. If you are not familiar with the Paleo way of eating, it’s basically no processed foods. You can read a little more about it here on my favorite site, Every Day Paleo.

Since this is all new for me I regularly find myself at a loss when planning dinners, and I am always looking for new recipes. I start with a blog that is not strictly Paleo, but it’s full of delicious ideas that I can tweak to fit our needs. It’s one that I’ve been following for quite some time, Isabelle At Home. The recipe I’m sharing with you today is from Isabelle, but it’s not Paleo approved. You could omit the parmesan cheese, and swap the bread for a Paleo bread, but I failed on both accounts. It just looked too good! I’m sharing her side note as well: “This salad is for 1 selfish person (me) multiply as you see fit”. So my instructions (below) are for a slightly larger group, but you can adjust as needed. Side note from me: This recipe for Grilled Radicchio salad may leave a path of destruction through your kitchen!

Ingredients for 1:

1/4 wedge radicchio

1 slice country bread

olive oil

salt and pepper

1 slice bacon

1 egg

1-2 tablespoons freshly grated parmesan cheese (plus more for serving)

1 tablespoon olive oil

splash balsamic vinegar

1 tablespoon fresh basil roughly chopped

Step 1: Preheat your grill.

Step 2: Cut a radicchio into 4 quarters. Brush your radicchio wedge(s) and bread with olive oil, add salt and pepper to all sides.

Step 3: Grill your radicchio and bread on all sides until nice and toasted.

I didn’t photograph this part, so I borrowed this image from Isabelle’s site. I grilled this amount for each person (X 4). Watch these carefully, turning frequently, so nothing burns. Do not leave this process unattended. When done set it aside to cool.

Step 4: In a pan large enough to accommodate the amount of bacon you are using cook your bacon until crispy (or however you like it). Set it on paper towels to cool.

Step 5: In the same pan with the bacon grease fry your egg(s). Cook until no longer runny.

Step 6: While your eggs are cooking, chop your grilled radicchio,

chop your bacon, and cube your grilled bread.

Step 7: Put in a large bowl and add your 1 tablespoon olive oil, splash of balsamic (1/2 tablespoon I would guess) 1-2 tablespoons parmesan cheese salt and pepper.  Toss well to coat everything.

Step 8: Put your salad on your plate and top with your fried egg.  Sprinkle your basil and more parmesan cheese.  DIG IN!

So delicious!

Delaney Jewelry

Keri O’Hara

Link to me: Delaney Jewelry

Recipe of the Week

From Ashley’s Kitchen of The McDonut’s

 

I just made this recipe last week for a surprise birthday party for my husband and it was a huge hit – plus it’s (relatively) healthy!  With football season coming up, this is a great recipe to have on hand:

 Almost Healthy Buffalo Chicken Dip

  • 3 oz reduced fat cream cheese, softened
  • 1 cup fat free sour cream
  • 1/2 cup hot sauce (you can use spicier or more mild versions depending on your taste, add cayenne pepper for extra kick)
  • 1/2 cup crumbled blue cheese
  • 10 oz raw (roughly 2 cups) cooked shredded chicken (canned chicken breast works well)


Directions: Mix the first 4 ingredients together until smooth. Add the shredded, cooked chicken and put entire mix in the crock pot on low for 3 hours or high for 30 minutes-1 hour. Serve warm.  Makes 8-10 servings.  Serve with celery sticks and chips.

 

Another, slightly different version of the recipe – with pictures – can also be found here:

http://www.skinnytaste.com/2010/02/lighter-buffalo-chicken-dip.html

 

Recipe of the Week

By Amanda of ArtisanMaskers

(Late Friday entry, borrowed from her personal blog: http://amandajphotos.blogspot.com/search?q=recipe)

Food Adventure: Date Cake

So, lately I’ve been wanting to branch out a little in the food department. At a book club I attend, we’d decided to do Middle Eastern Food in February. Not knowing ANYTHING about Middle Eastern Food, I relied heavily on google, and came up with this. The cake would be a good coffee cake, and Asher said it was “DELICIOUS!”, but I felt like the flavor was a lot like a recipe I’ve already got and was disappointed by the lack of “date” taste in the cake. But, hey. You win some, you lose some on a food adventure, right?

Boiling the dates…

Mixing them in…

And the finished cake!

I added a powdered sugar stencil of a dragon (NOT traditional… ;D ) in honor of the book we read: The Historian, by Elizabeth Kostova

WARNING: Food adventures are not for the faint of heart…

Recipe of the week.

From Keri’s kitchen, of DelaneyPhotoJewelry.

This is a fun way to make breakfast for your kids. I can’t take credit; this is my husbands creation. My breakfast’s are far less creative, and all about function. My daughter couldn’t wait long enough for me to grab my camera and had to sneak a bite of her toast.

egg in toast

Breakfast for one.

Pantry List:

1 Tbsp of butter

1 Tbsp of Jam

1 Egg

1 slice of bread

1 slice of cantaloupe

Salt & Pepper  to taste

Directions:

Melt enough butter in a skillet to cover the bottom. Use a round cookie cutter (a glass, or anything round) to cut a circle out of a piece of bread. Remove the center piece of bread and place both pieces in the heated skillet. Crack your egg into the center of the bread. Flip your round piece of bread to toast on both sides. Flip your egg in bread as one unit once it’s set up enough to flip. Sprinkle with salt and pepper to taste. Spread the jam on the small, round piece of toast. You can use a slice of melon, or a small bunch of grapes, but any fruit will do. For bigger kids who might need a little more to fill them up, add a side bowl of yogurt sprinkled with granola. Serve with a cup of milk, or juice and enjoy the smiles!

Recipe of the week.

From Keri’s kitchen, of DelaneyPhotoJewelry.

It takes an hour to cook, but this Turkey Meatloaf only takes 10 minutes to prepare. It’s fast and easy to make when you’re short on time; not to mention, inexpensive, and incredibly delicious.

Pantry List:

1 tbsp Olive Oil

1 large Onion, chopped

4 cloves Garlic

¾ tsp Salt, divided

½ tsp pepper, divided

2 tbsp Worcestershire Sauce

1/3 C Chicken Broth

4 tbsp Ketchup, divided

1 ¾ lbs Ground Turkey

1 C Bread Crumbs

1 Egg, lightly beaten

1 Egg White, lightly beaten

1. Preheat oven to 375 degrees, heat oil in medium skillet over medium heat. Add onion and cook, stirring frequently until soft, about 5 minutes. Add garlic, ¼ tsp salt, and ¼ tsp pepper; cook, stirring for 1 minute. Stir in Worcestershire Sauce, broth, and 1 tbsp ketchup; transfer mixture to a large bowl and cool. (I place the bowl in the freezer for a couple minutes).

2. Add turkey, breadcrumbs, egg, egg white, and remaining ½ tsp salt, and ¼ tsp pepper in to mixture in bowl; mix well (mixture will be very moist). Once I didn’t have any breadcrumbs left, so I placed some stuffing bread cubes on my cutting board and crushed them with a rolling pin (it worked just a well).

3. Cover a baking sheet with aluminum foil, and coat lightly with pan spray. Form the turkey mixture into a loaf on the pan.

Brush Meatloaf evenly with the remaining 3 tbsp of ketchup.

Bake 1 hour or until thermometer registers 170 degrees when inserted into the center. Let stand for 5 minutes before serving.  This makes a great dish for an evening when you have company staying for dinner, but you don’t want to spend a lot of time in the kitchen.  Serve it with steamed vegetables (frozen to save prep time), and Naan grilled on a Foreman, or broiled for a few of minutes, with a little olive oil, garlic salt, and dried basil (shown above). My husband and kids love it.

Share and enjoy!

Recipe of the Week

From Jennifer’s kitchen (of ClayBouquetShop)

My Mom made these for my sister and I when we were kids (my aunt sent her the recipe from a magazine), and I now make these for my husband and me for a quick dinner. It’s an easy recipe, hearty, and mighty scrumptious…and only uses a saute pan (large) and a few muffin pans for easy clean-up. Perfect for a party appetizer (the recipe is easily multiplied) or a quick and easy recipe for an eat-with-your-hands (or a fork and knife) item while watching a DVD together on Friday night. They reheat wonderfully in the microwave or oven for leftovers, but it could be a bit messy if you are working on DIY crafts.  : )

(Photos and a variation of the recipe was found on http://allrecipes.com/recipe/barbecue-beef-cups/

I’m glad I didn’t have to make them to get photos to share…way too busy with bouquet orders…and getting ready for vacation with my husband! : )

BBQ Cups

2 large refrigerated biscuit tubes (8-12 biscuits each), usually found in the refrigerated section near the whipped cream and such (get some for dessert! : )
1 pound ground beef (or turkey, chicken, meat substitute, per your preference)
1 small onion, chopped (or a small handful of frozen, chopped onions…one of my favorite things to have ready to use)
1/2 – 3/4 cup of barbecue sauce (use your favorite…I prefer a slightly sweet sauce over spicy ones.)
Shredded cheddar cheese
Preheat the oven at 350 degrees.

Saute the onion until they are cooked (translucent). Add the meat,  cook fully and drain.

Mix the BBQ sauce into the meat mixture in the cooking pan. Fully coat the meat, but don’t make it too wet, as the biscuits would end up soggy.

Grease your muffin pans (if using non-stick), and open your biscuits. Spread each biscuit…it’s easiest if you pull it like a mini pizza. (If you get the extra large muffins, decrease the amount of dough you put in each cup.) Stretch it out enough that you can lay it on the bottom of the muffin pan, and have extra to pull up the sides to just below the top of the cup. They’ll shrink back a bit…so do a few, then fill the muffin cup with a spoon or two of the meat mixture, leaving the sides of the dough visible. The dough is going to rise up and make a little cup around the mixture, so it should look like the photo when cooked. : )
Sprinkle a little (or a lot of) cheese on the top of each on before they go in the oven.
Bake at 350 for 15 minutes…until the biscuits are golden and the cheesy tops are bubbling. Leaving them in too long will burn both the cheesy tops and the muffins (not very tasty), so keep a close eye on them. I use a butter knife to pop any of those whose cheese spread out and trapped them in the pan.
If there are any biscuits leftover, I usually stick them in the oven at the same time for a quick bite, or top it with a bit of cheese, spice, or cinnamon before baking for a different flavor. : )
Enjoy! : )

DIY Dessert Table

If chocolates are for courting, then the next edible milestone has to be the wedding cake. Ceremonial feasting has always been an important part of weddings. One thing very special about the presentation of the wedding cake is that it has become a dazzling haute cuisine creation that one eats with their eyes as well.

However, to gather some inspiration for your own haute cuisine wedding feast,  off the multi-tiered track, here is a little history on the wedding confection as we know it today as well as some inspiration from nuptial sweets abroad.

It all started with a ring-bearing pie, in fact. The first wedding cakes in Anglo-Saxon tradition were pies which came a quaint tradition much like the tossing of the bridal bouquet or garter. In this ancient custom, a glass ring was baked into the pie. The wedding guest who received the ring-bearing slice would be next to marry. Just be sure you announce this to your guests before serving, so no one cracks a tooth on their romantic good fortune! Instead of making entire pies, you could even make these sweet little heart-shaped single slices by Old Time Favorites and hide the ring in one of them for a fun wedding game!

Little Heart Pies -- Heart Shaped Pies (12)

And though the white frosted multi-tiered wedding cake first introduced by England’s royal bakers in 1859 for the wedding of Queen Victoria’s granddaughter is what we have come to know as the “traditional” cake for the wedding feast,  the idea of stacked confections came long before this. The French have been known to stack cakes for centuries for their wedding dessert tableaux and have been known to have a dispute or two in claiming who created the modern wedding cake. The traditional Croquembouche, a delicious pyramid of cream puffs stuck together with drizzled hot caramel could be the original inspiration for the stacked sponge cakes familiar to Americans today.  Sometimes these Croquembouche were stacked very high to invite newlyweds to lean over and try to kiss over the tower of sweetness, each time with more cream puffs being added.  The higher the Croquembouche was piled without disturbing the kiss, the more children the newly wed couple would have. Does this mean only tall people are destined to have many children, you ask? Probably not, but it is a charming game, anyhow,  which predates the Cake Kiss. You can make your own Croquembouche with any cream puffs recipe of your choice stacked and coated with caramel. And easier yet, you can just go to a nearby bakery for the cream puffs already made and then enjoying the fun sculpting part at home as you caramel-glue them together.  Here is a lovely painting of this dish by artist Janet Hill.

The Leaning Tower Of Croquembouche- Open Edition Print

In the Caribbean,  a very rich and decadent cake of native rum-infused fruits is made for the wedding feast and drenched with more rum before serving to guests. In Jamaica, guests who can’t make it to the wedding festivities are mailed preserved slices of this rum-pickled cake as a thoughtful souvenir. A very different kind of wedding cake souvenir is taken home by the bride & groom in Bermuda, in which a tiny seedling used to decorate the top of the wedding cake is planted in their new home as a symbol of their growing love.  Ideally a long-living tree or herb bush.Whether or not you want a rich rum fruitcake, you can easily have a cake of your choice made while embracing this same tradition, embedding a contained sapling plant into the center of the wedding cake as a romantic gesture.  Another alternative is this lovely cake topper inspired by the tradition.

Cake Toppers: Quince and Chocolate

The Kransakaka wedding cake of Iceland is a towering structure of stacked almond cake rings decorated with icing and filled with an assortment of chocolates and sweets.  A great idea for those who may not want to commit to eating an entire slice of cake.

And if you are feeling really ambitious,  there is a very similar almond ring cake served in Denmark which is the same recipe, but only turned over on its side and made into a cornucopia shape and filled with cookies and marzipan treats, or sometimes with whole candied fruits.  The horn of plentiful fruits and sweets is supposed to represent a bountiful union in the years ahead.

cornucopia

This post was brought to you by Auriana Lynn of MoonShineBaby.

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