Tie A Bow

Tie A bow


from martha stewart http://www.marthastewart.com/page.jhtml;jsessionid=G1QCMZMY5EANRWCKUUWSIIWYJKSS2JO0?type=content&id=channel172059&catid=cat339&navLevel=4&rsc=071706_hpmain_howtomake

Martha's Favorite Bow

Martha's Favorite Bow

This bow is foolproof. To estimate how much ribbon you’ll need, loosely wrap the ribbon around the package you’ll be tying; for a very large bow or long tails, allow more ribbon. Wrap the ribbon around the package, and pull until it is taut. 1. Form ends into two equal loops that are long enough to overlap and work with. 2. Cross the right loop over the left. 3 & 4. Knot the loops by pushing right loop behind left, under, and through the hole. 5. Pull the knot tight. 6. Adjust the loops and tails until they are the same size. Notch the ends if desired.

Fabulous Sandwiches

t's Oprah's favorite sandwich in America!
	INGREDIENTS
	20 whole black peppercorns 2 bay leaves 2 whole cloves 1/2 lemon 3 pounds medium chicken tenders 1/2 cup plus 2 tablespoons spicy brown mustard 1/2 cup honey 1 1/4 teaspoons curry powder 3/4 teaspoons lemon pepper 1/8 teaspoons salt Butter for spreading 1 loaf challah or other rich egg bread, cut into 12 thick slices 1/2 cup shredded carrots 1/2 cup slivered almonds 2 medium tomatoes, chopped 1 bag (about 5 ounces) mesclun salad greens Red grapes and assorted berries for garnish
	In a large saucepan over high heat, add peppercorns, bay leaves, cloves, lemon and 14 cups water; cover and bring to a boil. Add chicken and cook, uncovered and stirring occasionally, 7 to 10 minutes, or until cooked through; drain. Once cool, quarter each tender crosswise. In a large bowl, combine mustard, honey, curry powder, lemon pepper and salt; stir in chicken. Cover and refrigerate at least 30 minutes, or up to 1 day. Butter both sides of bread slices. In a heated nonstick skillet over medium-high flame, cook bread in batches 3 to 5 minutes or until browned, turning once. Combine carrots and almonds with chicken mixture. Divide chicken curry among 6 bread slices. Top with tomatoes, mesclun and remaining bread slices. Serve with fruit.

Sacks

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Decklin's Domain

Don't Want to See rionflowers

But I do like

Food.. couldn't resist adding

Provendor

Ron, the official foodie and chef in our family did a spectacular job of finding the right caterer for our wedding: a KVH kosher one-stop caterer that not only supplied the food, but also the wedding cake, the linens, china, flatwear, tables and chairs. What a relief it was to have all of that taken care of by one vendor. We STILL have leftovers, but mostly stuff that never goes bad if you freeze it, like chocolate cake. We also had a fall salad with spring greens, cranberries and pistachios. For lunch we served salmon and chicken with a Fall vegetable medley. In addition to the traditional wedding cake, we had fresh warm apple tarts with berries and cream. Hungry?

fairmainstudios.com

Chocolate Boxes, etc.

Chocolate boxes, etc.!

from...fairmanstudios.com/blog/

Here is a perfect recipe for place card holders: Chocolate boxes!! This allowed us to make a wedding favor, place card, and food-choice indicator all in one:

We used nice little white boxes I got out of one of my jewelry supply catalogs (100 of them for about $24), we filled them with chocolate coins (for good luck wishes) and then tied them shut with smart li'l black bows. To each box we tied the person's name using none other than the luxe papers from Paper Source - and each tag was color coded:

• Pink for salmon
• Checkered blue for chicken
• Sage green for vegetarian

Hope this helps you if you are looking for place card ideas.

Wedding Programs

Wedding Programs

wedding programs from... http://fairmanstudios.com/blog/

Here's a fun project if you are looking to make some classy yet affordable wedding programs for your wedding. What you will need: • Cream-colored legal size copy paper (1 ream = 500 sheets) • DMC floss in two colors (light pink and chocolate brown) • Pads of 11"x17" 50 ct. Vellum (makes 100 programs) • Paper Source "half moon" enclosures (luxe blush) • Watercolor paper or luxe cream paper (for sashes and for monograms) • Cream-colored satin ribbon • 2 monogram rubber stamps (bride and groom's initials) • Ink pad (brown) • Double sided tape • Small hole punch • Laser printer/computer

You will simply need to print your programs on the copier paper lengthwise, 2 per page. In other words, if you cut the paper in half the long way, you will have 2 program pages, each approximately 5" x 14" that you can fold in half to booklet size. The final booklet size will therefore be 5" x 7". You can also print your title page on the vellum for a soft effect. Once all of your bookelts are printed and folded, bind each booklet with the DMC floss.

Next you will need the program holders: For this we used the Paper Source's blush luxe half moon enclosures with watercolor paper or luxe cream cover stock wrapped around the middle. This is secured with double sided tape. For quick results I recommend the 3M kind that comes in a dispenser. The mongrams were stamped on cream cover stock as well using a monogram rubber stamp for each of our last names and chocolate brown ink. Holes were punched in the corners of the mongrams and tied around the whole program. Slide the booklets into the folios and there you have it!

Don't LIke

Yet another examle of what I don't like... http://www.adishinadash.com/photo1.htm

					Tented Wedding On The Lake
			Fruit,Yogurt & Chocolate Sauce					Brunch Buffet
		Spring Tent Wedding						Tented Wedding Reception
		Garden of Grilled Vegetables						Luncheon Buffet
		Head Table for Bridal Party

Pierce House Boston

For Fall

Stephanie... Just overlook this post and scroll down to the next.

I put this here for another event. It is in Boston.

PASSED HORS D'OEUVRES

Caviar and Cream Fraiche on Buckwheat Blinis
Smoked Chicken Phyllo Nests with Apple, Ricotta and Fresh Rosemary
Grilled Pizza with Figs, Caramelized Onions, Camembert and Fresh Thyme
Scallops wrapped in Prosciutto with a Maple-Lime Glaze

STATIONARY HORS D'OEUVRES

Wild Mushroom Paté with Fresh Baguettes, Marinated Carrots and Cornichons
Stilton and Port Mousse with Endive Leaves
Savory Mascarpone Torte with Fresh Pesto & Sun-dried Tomato
served with Herbed Bruschetta
Butternut Ginger Soup and New England Clam Chowder
served in Demitasse Cups

DINNER BUFFET

Arugula and Frisée with Merlot Poached Pears
Crumbled Chevre, Dried Cranberries and Sugared Pecans
with a Balsamic Vinaigrette
Black Pepper Encrusted Beef Tenderloin with Caramelized Onions
and Horseradish Cream
Whole Charred Salmon with a Lime Cucumber Yogurt Dill Sauce
Yukon Gold Potato and Celery Root Puree with Roasted Garlic
Roasted Asparagus
Grilled Autumn Root Vegetables with a Pomegranate Glaze & Toasted Pine Nuts

DESSERT

Tuscan Wedding Cake Vanilla Sponge Cake layered and frosted with sweetened Mascarpone Cream crowned with a lush abundance of the freshest berries
Almond and Hazelnut Biscotti
Dark Chocolate dipped Cannolis
White and Dark Chocolate dipped Strawberries

Food Choices

As I wrote, you have an entrance and password to http://www.epicurious.com as
Stephanieswedding.

Stephanieswedding is both the entrance and password.


I copied a few food photos. Once again, the ideas here are just to confirm
I undetstand the feel you are trying to convey.


















Now, yiou probably don't want stuffed peppers,
but the colors, the rustic feel, the autumn color
of the sauce looks inviting to me.

Depending on what type food you choose, the
image can be duplicated using another food.





Not quite Fried Green Tomatoes, but you get the idea...





I remember you said something about corn chowder?
These are interesting presentations. Especially the soup in glasses with veggies.






















Pound cake with strawberries.

Grilled Smoked Turkey & Gouda with Caramelized Onion

Smoked Turkey Breast and melted Gouda Cheese with caramelized sweet onion grilled on Sourdough Bread.

Also here is a closeup of something you might like...

Turkey & Wild Mushroom en Croute

Tender diced turkey, sautéed wild mushrooms and vegetables drenched in herbed white wine cream sauce. Served incased in a golden flaky puff pastry puff.

I decided to stickin the recipe here..

Turkey & Wild Mushroom Pastry Puff: Yield: 8 ea

1 cup GA White Sauce Mix, prepared (124188 12/11 oz)

1 cup Half & Half (101532 16/1 qt)

1/3 cup Medium Yellow Onions, diced and sautéed (100408 1/10 lb)

1/3 cup White Wine

1 ½ tsp Pro Act Fresh Thyme (100317 4 oz)

1/3 cup FL Shaved Parmesan (112011 6/3 lb)

1 2/3 cup Simplot Catalina Blend Vegetables (158134 8/3 lb)

½ cup Moonlight Crimini Mushrooms, diced (100281 1/5 lb)

½ cup Moonlight Portabella Mushroom Caps, diced (100282 1/3 lb) )

2/3 cup Medium Yellow Onions, diced (100408 1/10 lb)

1 T Roland Extra Virgin Olive Oil (137048 4/1 gal)

¼ tsp GA Black Pepper (133074 1/16 oz)

1/8 tsp Salt (133112 24/26 oz)

10 oz Sara Lee Diced Turkey (149205 2/5 lb)

5 ea Pennant Puff Pastry Dough Square (147519 120/2 oz)

In saucepan over medium-low heat, combine 1^st six ingredients; whisk to blend. Heat to 165F, stirring frequently. Remove from heat; reserve. Heat olive oil in large skillet over medium-high heat. Add vegetables and seasoning, sauté 3-5 minutes or until vegetables are crisp-tender. Remove form heat. In large mixing bowl, combine turkey with vegetables and cream sauce; toss well to blend. Line each ramekin with 2 sheets of thawed puff pastry. Fill the puff pastry shells with ¾ cup of turkey filling. Fold in edges of pastry and brush tops with egg wash. Place in preheated oven at 375F and bake for 15-18 minutes until pastry is golden brown.

Parisienne Chicken Crepes

Delectable, rich chicken crepes with a French flare. Served with French green beans and warm chocolate bread pudding