Tuesday, October 11, 2011

Wedding Celebration for Roxy & Roy

So my dear friend of many years, Roxann, decided to get married recently.  She wanted to do it quietly, but I couldn't let her miss out on the most important part of any marriage - a big party!  So I insisted on throwing her a celebration, and nearly drove myself mad in the process.
I had a month to plan, which seemed like plenty of time, until I kept adding more and more details.  I decided some simple things first, like the menu, but of course that kept expanding too...  Here's a link to it: Wedding Celebration Menu

The real crux of the matter was the guest list.  Roxy said we could expect anywhere between 30 to 50 people.  30 seemed manageable, 50 seemed a little scary.  I figured I could handle it either way, but kept changing the menu and adding up portion sizes - how many pounds of food can you expect each person to eat at a party?!  Of course, this was all part of the fun!  Let's face it, I like a challenge.

Along those lines, I also decided to make a wedding cake.  Preparing for the party probably would have been less stressful if I hadn't made that decision, but it all worked out in the end!  Here's a link to my wedding cake recipe:
 
Champagne Cake with Pineapple Filling & White Chocolate Cream Cheese Icing
I decided on a theme for the party - sunflowers.  I was under the impression that it was Roxy's favorite flower.  So, I spent weeks buying every fake sunflower and sunflower related item I could find.  I also chose to use fresh sunflowers to decorate the cake.  After the party, I asked Roxy if I was correct about it being her favorite flower.  It isn't!

Regardless, it was an elegant theme for the party and gave the place a warm, autumn feel.  At the very least, she and her new husband didn't seem to mind the insane number of sunflowers scattered about.  As you can see in the pictures, I even hung a few from the blinds.
Ahem.... as you can see, that happens to be a sunflower serving platter below.



Kyle offered to videotape highlights of the event as his gift to the bride and groom.  Here is the lovely and thoughtful video he put together for them.

Wedding Celebration Video

These vases are an idea I saw in a magazine - to place floating candles in a vase full of dyed water.  For this party, I dyed the water an orange-gold.  I found these floating sunflower candles online.  I turned the lights down low and placed about a half a dozen of these around the house for a romantic feel.  The vases can actually be purchased for only a couple of dollars each at places like Pier One or Target, and the final effect is lovely.

I gathered up any photos I had of Roxy and Roy together and had a collage poster made (you can do this through Snapfish or Shutterfly, etc) and hung it on the wall.  It was nice for the guests to be able to look at the photos, and also a great gift to give the couple at the end of the evening.
I also happened to have an old picture of Roxy in a bride of Frankenstein costume, so I hung that up as a joke.... in the corner, so as not to detract from the romance of the event!
I used candy molds to make chocolate hearts, flowers and doves, etc, and placed them in trifle bowls.  I also made a chocolate bride and groom mold, and painted it by hand in the colors that Roxy and Roy had worn to the actual ceremony.  I must say, I thought it turned out really cute!
I also purchased a wedding guest book and placed it in the entryway, so that guests could write their sentiments to Roxy and Roy, and so that the couple would have a memento of the occasion.
As you can see, there were a few more sunflowers in the entryway....  and that's not the last of them!

I wanted to make the party as festive as possible, so I also created a "balloon arch".  I happened upon a picture online, and of course I had to try my hand at making one.  There is a roll of clear plastic that you can buy that has holes where the balloons tie.  You blow up balloons and attach them to it.  This sounds easier than it actually is.  The balloon arches (yes, I made two) nearly resulted in the break-up of my relationship, when in a heated moment of argument about the design, on the night before the party, Kyle shouted at me, "It's 2 am and we are not professional balloon artists!!!".

They came out nice, though maybe not nice enough to justify a late night shouting match.
I purchased a pair of gold champagne glasses and some champagne, so that Roxy and Roy could have a toast when they arrived.  They showed up 15 minutes early, and Kyle took this funny picture of me freaking out and pouring the champagne as quickly as possible!  I am as white as a ghost, apparently the stress just drained any hint of color from my face.
And here is the lovely couple, enjoying their toast:
The party turned out great.  Quite a few people did come, but as tends to happen at any party, some came early and left shortly after, and others showed up much later, so it never seemed like too large of a crowd to handle. 

My friend Molly came hours early to help, and probably got carpal tunnel from all the things I asked her to chop and wash and assemble and serve.  My other friend Liz was there, working like a pro in the kitchen as well, so I was lucky to have a few extra sets of hands.  I'm surprised they are both still speaking to me, as I am a mad perfectionist, and was nearly out of my mind for most of the evening trying to make every detail perfect.  So thanks guys, for putting up with me!

The cocktails were fun to make - I came up with most of the recipes myself, of course!
For the food, I served a wide variety of flavors and tried to incorporate nearly every type of protein.

Watermelon Ceviche 
  
Shanghai Chicken Drummettes

Bacon Wrapped Scallops with Jalapeno Papaya Salsa

Mexican Style Grilled Corn Bruschetta

As a side dish, I served this Asian peanut slaw, which is always a hit.  It is also a dish that is easy to make in advance.

Asian Coleslaw with Peanut Dressing
And then, the main courses....  I purposely chose finger foods, things that would be easy to eat, portable, and not too messy.  And, of course, that would look cute in my little Pier One bowls and glasses!

I used my standard pulled pork recipe, but substituted brisket, as I was serving pork on tostadas.


Sweet and Tangy Pulled Pork
Chorizo and Roasted Red Bell Pepper Pizza
And finally of course, there were desserts! 

The wedding cake was a huge hit.  Luckily, Molly and Liz have been to more wedding receptions than I, so they knew the procedure for which to have the bride and groom cut the cake.  I had no idea how to handle that!  At least I had the foresight to buy a really pretty crystal cake knife and server for the event.

It was a beautiful moment and everyone applauded when Roxy and Roy kissed and shoved cake into each other's faces.
 
 
 
As you can see behind Roxy and Roy in these photos, I created a couple of dessert towers in addition to the cake.  I made brownies, chocolate dipped pretzels, miniature cupcakes, etc.  When I looked at the photos later, I noticed that Roxy's friend Adriana's daughter, Sofia, was hanging around the desserts in nearly every picture.  She was absolutely adorable and at the end of the night, she finally asked me if she could have some dessert.  So polite!  It was there for the taking all evening, but she waited hours to ask.  Little Sofia had better manners than most of my party guests, that's for sure!

Besides the cake and the candy molds, I made standard brownies coated with yellow icing, to match the theme colors, peanut butter filled pretzels dipped in white and dark chocolate, and butterscotch brownies.

And also, tiny peanut butter cupcakes from the recipe below.  Somehow, I didn't get a pic of those, but I used mini Reeces as a garnish, so it's basically the same idea, just smaller!

Okay, I think that's all I made for the party!  Writing this post was nearly as difficult as cooking all of this stuff!

As a final testament to my insanity and OCD, here is a picture of the toothpicks I used to serve something on.  Yes, I color coordinated them to the colors of the party.  I know, I should be embarrassed, or at least committed.
All in all, it was a wonderful event.  Roxy and Roy's friends and family were sweet, fun, and so happy for the newly married couple that it created a real warmth in the air.  It was a really special evening, and one of the most complex and time consuming parties I have planned, which is my way of saying that I really, really enjoyed doing it!

Congratulations Roxy and Roy!

Monday, October 10, 2011

Wedding Celebration Menu

Here is a link to the post where you will find all of these recipes -
Wedding Celebration for Roxy & Roy
flat 2s
executive chef leah wilcox

specialty cocktails

Chocolate Heaven Martini Shooters with Turtle Sprinkles

Midnight Kiss Cocktail

Cake Batter Martini Shooters with Chocolate Sprinkles

Diamonds are Forever Champagne Cocktail

appetizers
Watermelon Ceviche

Shanghai Chicken Drumsticks

Bacon Wrapped Scallops with Jalapeno Papaya Sauce

Mexican Style Grilled Corn Bruschetta

Creamy Brie and Lobster Pastry Cups


salad

Asian Coleslaw with Peanut Dressing


main

BBQ Beef Brisket on Hawaiian Sweet Rolls

Smoked Pork Carnitas Tostaditas with Roasted Tomatillo Salsa

Mini Chorizo and Roasted Red Pepper Pizzas

desserts

Mini Peanut Butter Cupcakes with Peanut Butter Frosting

Candy Coated Chocolate Brownie Bites

Butterscotch Brownie Bites

Chocolate and White Chocolate Dipped Peanut Butter Pretzels


Champagne Wedding Cake with Pineapple Filling
and
White Chocolate Cream Cheese Frosting

Hawaiian Shirt Jello Shots

I'm sort of obsessed with this website - Jello Shot Test Kitchen.  They make gourmet jello shot cocktails that are really creative.  I saw this recipe a while back and have been biding my time until the right occasion came along to make them.  Their recipe called to cut these into rectangles, but I happened to have a t-shirt cookie cutter, so I made mine into little Hawaiian shirts.  Adorable!

Recipe:

Yellow Layer
1 cup pineapple juice
1 envelope plain Knox gelatin

Directions:
Pour juice into a small saucepan.  Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Remove from heat.  Pour into a standard 13 x 9 glass or non-reactive metal pan and refrigerate until fully set, which should take an hour or two.

Blue Layer
2/3 cup pineapple juice
1 envelope plain Knox gelatin
1/3 cup blue curacao

Follow directions from yellow layer.  At this point, you may want to wait an hour or so to ensure that the first two layers are set, before you make the red layer, which will be the base.

Red layer
1 ½ cups cranberry juice
4 envelopes plain Knox gelatin
1 1/2 cups Malibu rum
2 tbsp grenadine

Pour the juice into a saucepan.  Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until the gelatin is dissolved.  Remove from heat.  Stir in the rum and grenadine, and pour mixture into a pan.  Cool to room temperature - do not refrigerate.
Remove the pans with the set blue and yellow layers from the refrigerator.  Cut out desired shapes with small cookie cutters.  I used tiny stars and flowers from a miniature metal cookie cutter set I have.  Gently float the cut shapes into the red gelatin mixture, and refrigerate until fully set (ideally overnight, to allow the layers to fully bond).  Don’t worry if some of the shapes sink into the gelatin - this is what gives the print a 3-D quality.  To serve, cut into desired shapes.
These not only looked cute, but they were delicious!  Everyone gobbled them up.  Enjoy!

Friday, October 7, 2011

Watermelon Sangria

Mmm... sangria!

Ingredients:
6 cups cubed seedless watermelon
1 bottle dry white wine
1 cup vodka
1/2 cup triple sec
1/2 cup simple syrup
3 medium limes, cut into small wedges
1/2 cup sliced strawberries
1 cup grapes

Directions:
Place watermelon cubes in a blender or food processor and blend until smooth. Strain juice through a mesh strainer into a large pitcher.  Pour the wine, vodka, triple sec, and simple syrup into the pitcher.  Stir to combine.  Mix the limes, strawberries, and grapes into the sangria. Chill for an hour or so before serving.

Tips:  Mix some fruit into the sangria, and reserve some for the bottom of the glasses.  If this recipe is too strong for you, add lime juice or Sprite to make it more palatable.  Also, depending on the level of sweetness of the watermelon you purchase, you may need to add a tablespoon or so of sugar.  Taste before serving.  Enjoy!

Wednesday, October 5, 2011

Spinach and Mushroom Frittata

This is healthy but actually tastes good - who knew that existed?!  This version of the recipe will make a large 9 x 13 casserole dish, so adjust for smaller portions.

Ingredients:
18 eggs, slightly whipped
4 oz sliced mushrooms
1 1/2 cups fresh spinach
4 oz feta cheese
4 oz goat cheese
1 1/3 cup heavy cream
1 tbsp fresh basil, chopped
1 garlic clove, minced
1/4 tsp oregano
1/2 tsp salt
1/2 tsp black pepper
Directions:
In a large bowl, whisk eggs and cream lightly together with cheeses, basil, spinach, garlic, oregano, and salt and pepper. 

Next, spray a 9 x 13 inch pan with cooking spray, then pour egg mixture in.  Add mushrooms by dropping in, placing evenly throughout mixture.

Bake for about 30 minutes, or until browned and completely set.  Let cool for about 15-20 minutes before serving.  Enjoy!

Diamonds are Forever Champagne Cocktail

 I modified this from another recipe I found, to make it a bit more glamorous...  I filled the bottom of the glasses with rock candy, for sparkle and sweetness.

Ingredients:
1 oz Grand Marnier, or other orange flavored liqueur
2 oz chilled Champagne
Handful of rock candy

Directions: 
Place rock candy in the bottom of a cocktail glass or small shooter.  Add the orange liqueur, then top with cold champagne.  Serve while fizzling!  Enjoy!

Tuesday, October 4, 2011

Stacked Red Chile Enchiladas

This recipe was delicious, but way more complex than necessary, so I've modified it to make it more realistic.

Ingredients:
4 dried Guajillo chiles, stems and seeds removed
1 1/2 pounds lean ground beef
2 cups grated Monterey Jack or sharp cheddar cheese
3 cloves garlic
1 medium onion, chopped
12 corn tortillas
1 6 oz can tomato paste
1 tsp Mexican oregano
1 tsp coriander
1 tsp paprika
1 tsp salt
1 tsp black pepper
Vegetable oil, for frying

Directions:
Cover the chiles with hot water and soak for 20-30 minutes, until limp and partially rehydrated.  Place the chiles in a food processor or blender and add just enough water to cover them.  Drop in the garlic cloves and sprinkle with the oregano.  Blend on high until the chiles and garlic are incorporated.  Set aside about 1/2 cup of the mixture.

Pour the rest of the chile mixture into a saucepan and add the beef.  Next, add tomato paste and simmer over a low to medium heat for about 30 minutes, until the beef is fully cooked.  Add seasonings and taste - add more if desired, then set aside to cool.
Next, fry tortillas in a couple of inches of oil until they are crisp.  Remove with tongs, then dip in reserved chile sauce.  Remove, then place on a baking sheet.  Top with cheese and meat, and repeat until each stack is three tortillas high.  Ladle any remaining sauce over tortilla stacks, and top with any remaining cheese.

Cook at 300 degrees for about 10-15 minutes, or until cheese has completely melted and tortillas have turned brown.  Serve with salsa and chopped onions and cilantro.  Enjoy!

Pesto & Parmesan Cherry Tomatoes

I had something similar to this at a bar, so I thought I'd try to recreate it.  You could also make this with larger tomatoes.

Ingredients:
1 container fresh cherry tomatoes, rinsed
1/2 cup pesto, fresh or from a jar
1/2 cup shredded parmesan cheese
1/4 cup Italian style seasoned bread crumbs
1 tbsp olive oil
Salt and pepper, to taste
Directions:
This is pretty simple!  Use a paring knife to carve a circular hole in the top of the tomato.  Fill with pesto, and then top with bread crumbs.  Drizzle olive oil over the top of the bread crumbs - this will help hold the filling in.  Next, sprinkle parmesan cheese over each tomato, then add salt and pepper.

Cook these in the oven at 350 until the cheese is melted and the tomatoes have begun to wrinkle (which means they are cooked!).

I've made these twice - the first time, on a baking sheet like above.  The second time I used a mini-muffin pan, which made it a bit easier, as it stopped them from toppling over in the middle of the cooking process.  Enjoy!