Sweet Eye Candy Friday : pink confetti cake

Since Brenda's Wedding Blog is now merged with Best Wedding Sites there won't be a separate section for Wedding Edibles. But, after thinking about it for a bit, I decided to bring it back right here for you :) Because after all, who doesn't want to end the week on a sweet note? Today's confetti cake is from Cupcakes and Cashmere with the original post here

Celebrate Love with a Sparkling Wine Cocktail + other recipes

I recently received samples to make the most delicious cocktail - think champagne, but with a colorful and flavorful twist. With all the engagements that happened over the holiday season, it's time to toast congrats as well as ring in the new year with something bubbly - a festive sparking wine.

[yellow tail] bubbles is the affordable go-to sparkling wine. You can enjoy the bubbly on its own or with Chambord Liqueur in this Chambord & Champagne cocktail recipe. The drink is divine and looks like the color of passion - this is definitely my choice going forward when toasting instead of the traditional champagne - which for me has always been a bit hard to swallow. Oh, and the bubbles bottles have a special resealable cork known as the “Zork”. How awesome is that? As Yellow Tail explains, you will have the classic experience of popping a cork but with the convenience of being able to save what hasn’t been consumed. By re-sealing the bottle you will maintain gas pressure.

Chambord & Champagne
1/2 oz Chambord
[yellow tail] bubbles

Add Chambord to bottom of flute glass and top with [yellow tail] bubbles. Garnish with a raspberry.

And, if you have any left over bubbly you can make the Blackberry Fizz, a nice, sparkling cocktail created by Jonathan Pogash of The Cocktail Guru. Like Chambord & Champagne, the Blackberry Fizz is a wonderful drink to serve at parties celebrating the newly engaged couple or any other special occasion. Spiked chocolate truffles are another nice touch for engagement parties. You can put the sweet treats out as small desserts, or beautifully package them for party favors. Use Chambord to make the Chocolate Truffles from The Joy of Cooking (recipe below).

Blackberry Fizz (served at Madison & Vine, NYC)
2 large fresh blackberries (or 1 oz. blackberry puree)
3/4 oz. fresh lemon juice
3/4 oz. simple syrup
2 oz. Yellowtail sparkling wine
1 oz. Lillet Blanc
1 oz. Gin

Directions: In a mixing glass muddle the blackberries (or add the puree), along with the lemon, simple, Lillet, and Gin. Then add ice and shake well. Strain into a chilled champagne flute and top off with the sparkling wine. Garnish with a blackberry on the rim of glass.

Chocolate Truffles by The Joy of Baking

8 oz. semisweet or bittersweet chocolate, cut into small pieces
1/2 cup heavy whipping cream
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons alcohol *Chambord, Tuaca, Four Roses or Conjure Cognac
Coatings for Truffles: Dutch-Processed Cocoa powder, sifted / Melted or tempered chocolate / Confectioners sugar, sifted / Toasted / Chopped nuts (pecans, walnuts, almonds, hazelnuts) / Toasted coconut / Shaved chocolate 

For Chocolate Truffles: Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil.  Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn't melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.) If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, a small ice cream scoop, a melon baller, or with a small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.

To Toast Nuts: Preheat oven to 350 degrees F (177 degrees C) and bake nuts (pecans, walnuts or almonds) about 8 - 10 minutes or until brown and fragrant. For hazelnuts toast about 15 minutes or until the skins start to blister. Remove from oven and roll in a clean dish towel. Let the nuts 'steam' for about 5 minutes and then remove the skins. Once the nuts have cooled, chop coarsely.

Top 10 vegetarian dishes fit for a sumptuous wedding feast

Article was written by Sarah Rigos, founder of bridal registry website Starlight Registry

Just because you are vegetarian does not mean that you can’t have a fabulous wedding supper! In fact, there are so many options to choose from that if they are done properly, the chances are that even non-vegetarian guests will not be able to tell the difference.  

There are plenty of wonderful dishes to choose from when creating your all-vegetarian dinner, so sit back and browse through some of these tasty ideas and see if there is anything that catches your eye; or puts your taste buds in motion.

Spinach and Mushroom Phyllo triangles can be an elegant addition to any wedding menu. The light layers of phyllo crust are buttery and the mushroom and spinach leave a rich taste on the pallet. Used as a side dish this selection adds an interesting layer to any entree choice.

Kamut Penne with Tomato Sauce. While anything with tomato sauce is not usually recommended for a wedding (given all the light coloured finery) this is a wonderful dish that can be adapted with an Alfredo sauce if you are truly concerned about the sauce. Add a crumbled walnut topping for an eye-popping (and mouth watering) twist.

Ravioli is always a good choice for an entree. Again, this dish can be adapted with a cheesy Alfredo sauce if you are concerned about spillage.

Mushroom and Spinach Quiche is always a good choice for a wedding. The quiche can be served in squares or triangles and is very filling without being messy.

Pasta Primavera is always a rousing success at any event. Add a light cream sauce and you will have your guests (vegetarian or not) talking about your wedding dinner for months to come.

Roasted Garden Vegetables are a good choice no matter what you choose as an entrée. Choose colorful vegetables; baby potatoes, baby carrots, broccoli tips and snow peas tossed together make for a colorful mix.

Grilled Portobello mushrooms are a meal in and of themselves.  Served over wild rice these elegant additions to any menu make for a very filling addition to any wedding menu.

Vegetable Lasagna is an option that has been increasing in popularity and there are plenty of caterers that make a fantastic version of this delicious and filling dish.

Rice Pilaf is a filling and versatile addition to any wedding menu. It can be served as a base for an entrée or it can be a side dish all by itself.

Vegetarian Swedish Meatballs are made either with tofu or with soy food substitute for meat, but given the right seasonings there is really no difference in flavor from regular Swedish meatballs, and can be an excellent addition to any wedding menu.

While these are by no means the only types of vegetarian dishes available for your wedding dinner, perhaps they will give you an idea of the kinds of menu options available and will hopefully help your creative juices flowing when it comes to the many delicious kinds of food that are available for vegetarian wedding menus.

recipes featured:
spinach and mushroom phyllo, vegetarian swedish meatballs, rice pilaf
spinach-mushroom-quiche, roasted vegetables, vegetable lasagna, grilled and stuffed portobello mushrooms

Article courtesy of Starlight Registry

Yummy Goodie: Clementine Macarons with Citrus Cream Filling

Ez of Creature Comforts has shared a yummy goodie on her blog recently and since we just had Thanksgiving - some might be looking for another yummy treat that doesn't have pumpkin in it. Well, this time of year - the Clementines are here and this just looks so good. See the recipe here on Ladies Home Journal. Ez even created free printable gift tags in case you might like to package up your cookies for gift giving. We also couldn't help but share this photo, taken by Ez herself. It just makes me smile - and a smile is a great way to head into the weekend.

It's Fall . . . the season of pumpkins and delicious recipes

Article courtesy of Kristina Vanni, host of {BetterRecipes.com}

With the coming of fall our thoughts turn to pumpkins. Those lush, orange objects are more than just Jack O’ Lanterns for Halloween.  One pumpkin can create several meals making it not only a multipurpose ingredient but a cost-efficient and nutritional powerhouse. “Whether you purchase canned, make your own puree, there are so many ways to use this most versatile squash,” explains Chef Kristina Vanni. “Pumpkins can be turned into soups, casseroles, side dishes, breads, cakes, cookies, pies, and preserves. In addition to its wonderful flavor, pumpkin brings a host of nutrients to the table, particularly Vitamin C, beta-carotene, and potassium.” 

photo courtesy of Whole Foods Market

 

As a chef, Kristina Vanni is known for her "Easy, Elegant, and Everyday" approach to cooking. Her recipes are approachable but have "that certain something" that makes them unique and special.  She is the food writer and on-camera talent for BetterRecipes.com (part of the Meredith Corporation Food Sites). As we head into fall, Kristina shows home cooks how to take a single pumpkin and transform it into a fabulous, affordable fall meal.

 

“You won't believe how easy it is to make your own fresh pumpkin puree and use it in delicious recipes that everyone will love. The dishes I have created here offer a new way to enjoy the entire pumpkin, all the way down to the seeds! “ 

 

Once you buy your pumpkin, Kristina has these time-saving tips on how to get the most out of your pumpkin:

 

How to Cook a Fresh Pumpkin

Start with small pumpkins, about 2-3 pounds. The smaller pumpkins are not only easier to handle, they are sweeter in taste. First, wash the pumpkins over running water and pat dry with a clean dish towel or paper towel. Next, cut the pumpkin into large chunks and scoop out all the seeds (save them for roasting!) and stringy bits. Now you are ready! Here are some easy options on how to cook the pumpkins chunks. Use whatever method is best for you.   

Click to read more ...

Embrace Fall with Delicious Comfort Food from the Middle East

Lebanese chef Joumana Accad blends traditions and
seasonal ingredients to create bountiful fall recipes

With shorter days approaching, hours spent by the barbecue are coming to a close. Summer vacation may be over, but the comfort food of fall is just around the corner. Beat the end-of-summer blues with the warmth of simmering spices and comforting flavors. To celebrate fall Chef Joumana Accad joins us with a recipe for Apple Dumpling with Fig Jam . . .

8 servings

from Joumana Accads . . . An apple covered in pie dough is not a Middle Eastern tradition; it is something I discovered in the South. I stuffed the apple with a Lebanese/Levantine fig jam [made from dried figs, anise, sesame seeds, and walnuts], which can be bought at stores specializing in Middle-Eastern or ethnic foods, or made at home quite easily (see following recipe). The apple peels can be recycled into apple-flavored syrup which can be used over several days and stored in the refrigerator.

For the crust:
2 1/2 cups of flour
1 cup of softened butter
1 egg yolk (from a large egg)
1 or 2 Tablespoons of cream
3/4 cups of powdered sugar
1 teaspoon of vanilla or rose water or orange blossom water

For the apples:
8 small apples of similar size
8 tablespoons of fig jam
8 pats of unsalted butter

For the fig jam:
The fig jam can easily be made instead of being store-bought and will last several months. To sum it up, here is what you will do: You will cook cut-up figs in a simple anise-scented  sugar syrup along with some walnuts, until the figs are totally imbibed with the syrup; you will “finish” it off with a swirl of toasted sesame seeds and a dash of mastic (optional).

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Recipe Time : rice krispy canapés with yogurt & berries from "bite by bite"

I have to say that I love the mini creations from Peter Callahan of Peter Callahan Catering. And, now you can make 100 of his stylish little plates for any party with his new book called bite by bite. I recently made the Rice Crispy Canapés with Yogurt and Berries and loved how they came out. Forming the rice crispy bowls was a bit hard but it did work. They're the perfect mini little desserts and you can easily swap out blueberries for strawberries, kiwi, peaches . . . pretty much any kind of fruit would work.

Recipes says it makes 2 dozen, but I ended up with less - maybe I made my bowls too big :)

Ingredients:
1 tbsp unsalted butter
6 large marshmallows
1 cup Rice Krispies cereal
1/2 cup vanilla organic yogurt {I actually used soy vanilla}
2 pints fresh blueberries {I just went by eye and placed between 4-5 blueberries on each}

Directions:
- lightly coat a 24-cup mini muffin tin with nonstick pan spray
- in a small saucepan, melt the butter over low heat. Add marshmallows and stir with a non-stick spatula until completely melted. Turn off the heat and add cereal. Keep stirring until it's completely coated with marshmallow.
- working immediately so the mixture doesn't cool and harden, spoon 1 tsp of the mixture into each cup of the muffin tin
- allow the mixture to set up for 1 minute before removing them from the muffin tin
- arrange the bowls on a plate or platter and fill each with a little yogurt and top off with a few blueberries

You can purchase your copy of bite by bite at Amazon

Photos above taken with my iphone

Amazon is an affiliate with Best Wedding Sites