This would look so lovely for a summer event.
The British flag is just one of the many prints that imoi offers.
August 28, 2009
Add some spice to your party!
For those who do not know, I like to use luminescent light up trays to serve desserts at weddings. They are such a great way to add character and personality to your event. imoi makes some amazing trays that you can use as platters to serve your hors d'oeuvres. They are fabulous and provides that much needed splash of color!
This would look so lovely for a summer event.
The British flag is just one of the many prints that imoi offers.
This would look so lovely for a summer event.
The British flag is just one of the many prints that imoi offers.
August 25, 2009
August 21, 2009
Country Wedding continued
Last week's wedding was held in New Jersey. The wedding was a very relaxed elegant affair. It had a very organic, country setting. Wicker branches, earthy chandeliers, and shades of green were used for the wedding.
August 17, 2009
Tasty Recipes: Sugary Sweet Pavlova
Who doesn't like sweets? Check out the recipe for this amazing pavlova.
Three-Layer Berry and Brown Sugar Pavlova
Serves 8
Active Time: 30 min
Start to finish: 2 1/2 hr
By its very nature, a Pavlova is a little wild—as proved by these three tiers of airy meringue, which crack and crumble to reveal marshmallowy interiors while the berries' juices puddle all over drifts of whipped cream. And that playful mix of textures and flavors sure tastes delicious. Meringues aren't usually made with moist brown sugar, but here it adds a deeper kind of sweetness. Baking them in cake pans, another unusual technique, helps these meringues crisp up.
Ingredients
For meringue:
Confectioners sugar for dusting
1 cup superfine granulated sugar
1/2 cup packed light brown sugar
1 1/2 tablespoons cornstarch
1 1/2 teaspoons pure vanilla extract
2 teaspoon distilled white vinegar
3/4 cup egg whites (from 5 to 6 large eggs) at room temperature 30 minutes
For berries:
1 1/2 pounds strawberries, trimmed and quartered
1 pound blackberries
2 tablespoons granulated sugar
For cream:
1 cup chilled heavy cream
1/3 cup chilled sour cream
Instructions
Make meringue:
1. Preheat oven to 275°F with rack in middle. Lightly butter 3 (8-inch) round cake pans, then dust sides of pans with confectioners sugar, knocking out excess. Line bottom of each pan with a round of parchment paper.
2. Pulse superfine sugar, brown sugar, and cornstarch in a food processor until well combined.
3. Stir together vanilla and vinegar in a small bowl.
4. Beat egg whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Increase speed to medium-high and add sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more. Add vinegar mixture, then beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes. Spoon meringue into pans (about 2 1/2 cups per pan) and smooth tops.
5. Bake until meringues have a crisp crust and feel dry to the touch, about 1 hour (insides will still be marshmallow-like).
6. Turn oven off and prop door open slightly with a wooden spoon. Cool meringues in oven 1 hour. (Meringues may sink slightly and crack while cooling.)
Run knife along sides of cake pans and carefully turn meringues out of pans. Carefully peel off parchment (meringues will be fragile and the crust may crack further). Carefully turn right side up.
Macerate fruit while meringues cool:
1. Toss berries with sugar and let stand at room temperature until ready to use (up to 1 hour).
Assemble dessert:
1. Beat heavy cream with sour cream using an electric mixer until it just holds soft peaks. Put 1 meringue on a serving plate and spread one third of whipped cream over it. Spoon one third of fruit (with juice) over top. Repeat with remaining meringues, cream, and fruit.
Note: Meringues can be frozen, individually wrapped, up to 1 month; thaw, still wrapped, at room temperature for at least 2 hours.
Three-Layer Berry and Brown Sugar Pavlova
Serves 8
Active Time: 30 min
Start to finish: 2 1/2 hr
By its very nature, a Pavlova is a little wild—as proved by these three tiers of airy meringue, which crack and crumble to reveal marshmallowy interiors while the berries' juices puddle all over drifts of whipped cream. And that playful mix of textures and flavors sure tastes delicious. Meringues aren't usually made with moist brown sugar, but here it adds a deeper kind of sweetness. Baking them in cake pans, another unusual technique, helps these meringues crisp up.
Ingredients
For meringue:
Confectioners sugar for dusting
1 cup superfine granulated sugar
1/2 cup packed light brown sugar
1 1/2 tablespoons cornstarch
1 1/2 teaspoons pure vanilla extract
2 teaspoon distilled white vinegar
3/4 cup egg whites (from 5 to 6 large eggs) at room temperature 30 minutes
For berries:
1 1/2 pounds strawberries, trimmed and quartered
1 pound blackberries
2 tablespoons granulated sugar
For cream:
1 cup chilled heavy cream
1/3 cup chilled sour cream
Instructions
Make meringue:
1. Preheat oven to 275°F with rack in middle. Lightly butter 3 (8-inch) round cake pans, then dust sides of pans with confectioners sugar, knocking out excess. Line bottom of each pan with a round of parchment paper.
2. Pulse superfine sugar, brown sugar, and cornstarch in a food processor until well combined.
3. Stir together vanilla and vinegar in a small bowl.
4. Beat egg whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Increase speed to medium-high and add sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more. Add vinegar mixture, then beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes. Spoon meringue into pans (about 2 1/2 cups per pan) and smooth tops.
5. Bake until meringues have a crisp crust and feel dry to the touch, about 1 hour (insides will still be marshmallow-like).
6. Turn oven off and prop door open slightly with a wooden spoon. Cool meringues in oven 1 hour. (Meringues may sink slightly and crack while cooling.)
Run knife along sides of cake pans and carefully turn meringues out of pans. Carefully peel off parchment (meringues will be fragile and the crust may crack further). Carefully turn right side up.
Macerate fruit while meringues cool:
1. Toss berries with sugar and let stand at room temperature until ready to use (up to 1 hour).
Assemble dessert:
1. Beat heavy cream with sour cream using an electric mixer until it just holds soft peaks. Put 1 meringue on a serving plate and spread one third of whipped cream over it. Spoon one third of fruit (with juice) over top. Repeat with remaining meringues, cream, and fruit.
Note: Meringues can be frozen, individually wrapped, up to 1 month; thaw, still wrapped, at room temperature for at least 2 hours.
August 14, 2009
August 12, 2009
Hamptons Clambake continued
What is a clambake?
A Clambake is a traditional method of cooking foods, especially seafood such as lobster, mussels, crabs, steamers, and quahogs. The seafood is often supplemented by sausages, potatoes, onions, carrots, corn on the cob, etc.
Anyone can hold their own clambake. The decor elements to our clambake were very simple and laid back. There were tiki torches, large comfy pillows, lots of whites, lanterns, and a big bonfire.
Here are some pictures from the clambake!
A Clambake is a traditional method of cooking foods, especially seafood such as lobster, mussels, crabs, steamers, and quahogs. The seafood is often supplemented by sausages, potatoes, onions, carrots, corn on the cob, etc.
Anyone can hold their own clambake. The decor elements to our clambake were very simple and laid back. There were tiki torches, large comfy pillows, lots of whites, lanterns, and a big bonfire.
Here are some pictures from the clambake!
August 9, 2009
Fabulous plate sets for entertaining
This Tessera place set is a wonderful thing to have for entertaining! These place sets are handcrafted in Turkey and inspired by traditional Ottoman designs. They are one-of-a-kind indigo-and-turquoise pieces painted with symbolic motifs such as tulips, which signify love. They are so great to have in the house as an extra tableset.
August 4, 2009
Tasty Recipes: Sticky Balsamic Ribs
Doesn't this look so delicious?!?!?! Preparing these ribs is a straightforward three-part process. Long marinating in a sweet, garlicky rub ensures the ribs soak up loads of flavor. Next, a leisurely roast in the oven makes them fall-off-the-bone tender. Finally, a mop of balsamic-brown-sugar glaze and a few minutes on the grill gives the ribs a whiff of smokiness and caramelizes their edges.
Sticky Balsamic Ribs
Serves 8
Active time: 30 min
Start to finish: 1 day (includes marinating)
Ingredients
For ribs
8 large garlic cloves
2 tablespoons finely chopped rosemary
2 tablespoons packed dark brown sugar
2 tablespoons balsamic vinegar
1 teaspoon cayenne
8 lb baby back pork ribs (8 racks; see cooks’ note, below)
1 cup water
For glaze
2 cups hot water
1 cup balsamic vinegar
1/2 cup packed dark brown sugar
Equipment
2 large roasting pans
Instructions
Marinate and roast ribs:
1. Mince and mash garlic to a paste with 1 tsp salt. Stir together with rosemary, brown sugar, vinegar, cayenne, 1 Tbsp salt, and 1 tsp pepper. Rub evenly all over ribs and transfer to roasting pans. Marinate, chilled, 8 to 24 hours.
Preheat oven to 425°F with racks in upper and lower thirds.
2. Pour 1/2 cup water into each roasting pan and tightly cover pans with foil. Roast ribs, switching position of pans halfway through, until meat is very tender, about 1 3/4 hours. Remove pans from oven and transfer ribs to a platter.
Make glaze and grill ribs:
1. Add 1 cup hot water to each roasting pan and scrape up brown bits. Skim off and discard fat, then transfer liquid to a 10-inch skillet. Add vinegar and brown sugar and bring to a boil, stirring occasionally. Boil until reduced to about 1 cup, about 15 minutes.
2. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see “Grilling Procedure.”
3. Brush some of glaze onto both sides of racks of ribs. Grill, turning occasionally, until ribs are hot and grill marks appear, about 6 minutes.
Notes
1. If you can only get larger ribs (4 racks), you will need more glaze; use 12 large garlic cloves, 3 tablespoons finely chopped rosemary, 3 tablespoons packed dark brown sugar, 3 tablespoons balsamic vinegar, 1 1/2 teaspoons cayenne, 1 1/2 tablespoons salt, and 1 1/2 teaspoons pepper.
2. Ribs can be roasted and glaze can be made 1 day ahead and chilled separately (covered once cool). Bring to room temperature, about 30 minutes, before glazing and grilling.
3. Ribs can be broiled 3 to 4 inches from heat (instead of grilled) about 8 minutes.
Sticky Balsamic Ribs
Serves 8
Active time: 30 min
Start to finish: 1 day (includes marinating)
Ingredients
For ribs
8 large garlic cloves
2 tablespoons finely chopped rosemary
2 tablespoons packed dark brown sugar
2 tablespoons balsamic vinegar
1 teaspoon cayenne
8 lb baby back pork ribs (8 racks; see cooks’ note, below)
1 cup water
For glaze
2 cups hot water
1 cup balsamic vinegar
1/2 cup packed dark brown sugar
Equipment
2 large roasting pans
Instructions
Marinate and roast ribs:
1. Mince and mash garlic to a paste with 1 tsp salt. Stir together with rosemary, brown sugar, vinegar, cayenne, 1 Tbsp salt, and 1 tsp pepper. Rub evenly all over ribs and transfer to roasting pans. Marinate, chilled, 8 to 24 hours.
Preheat oven to 425°F with racks in upper and lower thirds.
2. Pour 1/2 cup water into each roasting pan and tightly cover pans with foil. Roast ribs, switching position of pans halfway through, until meat is very tender, about 1 3/4 hours. Remove pans from oven and transfer ribs to a platter.
Make glaze and grill ribs:
1. Add 1 cup hot water to each roasting pan and scrape up brown bits. Skim off and discard fat, then transfer liquid to a 10-inch skillet. Add vinegar and brown sugar and bring to a boil, stirring occasionally. Boil until reduced to about 1 cup, about 15 minutes.
2. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see “Grilling Procedure.”
3. Brush some of glaze onto both sides of racks of ribs. Grill, turning occasionally, until ribs are hot and grill marks appear, about 6 minutes.
Notes
1. If you can only get larger ribs (4 racks), you will need more glaze; use 12 large garlic cloves, 3 tablespoons finely chopped rosemary, 3 tablespoons packed dark brown sugar, 3 tablespoons balsamic vinegar, 1 1/2 teaspoons cayenne, 1 1/2 tablespoons salt, and 1 1/2 teaspoons pepper.
2. Ribs can be roasted and glaze can be made 1 day ahead and chilled separately (covered once cool). Bring to room temperature, about 30 minutes, before glazing and grilling.
3. Ribs can be broiled 3 to 4 inches from heat (instead of grilled) about 8 minutes.
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