Category Archives: Food

November 29, 2010 · 7:38 am

Holiday Appetizers

If you stopped by on Thanksgiving, you heard that I was bringing a never before tried appetizer to my Aunt’s house for Thanksgiving. I was nervous for the outcome, but I found it on Martha Stewart’s site, so I had high hopes. I selected it because of its festive presentation and the fact that it was unique. In addition, I was making an old standby that we ran across last holiday season that became an instant hit. It’s ease of preparation, lovely appearance, and delicious taste bring me back to it time and time again! I thought I’d share both recipes just in case you had any last minute holiday party invites that you had to prepare a dish for.

First up, the Antipasto Wreath from Kraft. The only thing I change is that I use Turkey pepperoni.

This is gorgeous at Christmas and everyone loves it! Click the picture for the full recipe!

And then there was the new comer, Winter Squash Dip,  Martha’s recipe. It was delicious! However it was a bit more time intensive and had a lot of ingredients. In the future I would likely half the recipe (it made a TON) and maybe eliminate some of the fat. It has sour cream, butter, AND cream cheese. I am positive not all three are necessary. All that creaminess takes over the taste of the squash and makes all the time you spent cooking it pointless.

Pardon my food photography skills! Just trust, that they satisfy both in taste and in visual appeal.

Who put their tree up this weekend?

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November 25, 2010 · 7:00 am

Happy Thanksgiving!

After an 8 pound weight gain during the honeymoon, I am not entirely excited that it is followed up with the biggest eating day of the year! I have no intention to hold back so let’s round it up to 10 pounds. I am going to take a MAJOR risk and bring an appetizer that I have never made before to the feast we are attending! I got it from Martha Stewart though and she rarely disappoints. Right, Martha?! You wouldn’t embarrass me on Thanksgiving would you? *If* it is good, I will tell you ALL about it next week! Anyway, Happy Thanksgiving to you all! Enjoy this day with your family and friends! I am grateful for all of you, for the love and the support you endlessly show, and for all the friends I have never met, yet.

This one comes to you from Martha also, looks delish doesn’t it?

Tell me that is not the most delicious looking green bean casserole you ever laid your eyes on!

Sweet potatoes mashed with russet potatoes with garlic! Yum. Yeah, I am not worried about my Martha recipe anymore.

I love pumpkin pie, I do. But Cranberry, Almond and Cinnamon Tart?! Yes. Please.

I am SO hungry now, it is NOT even funny. I hope you all are enjoying your feasts!

Happy Thanksgiving!

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November 17, 2010 · 7:30 am

Guest Post by Niche White: Pizza & Pinot

In a moment Nicole will call herself a hog, but really I think she is super awesome for doing two guest posts for me in a months time! Not only did she do them, she was excited about them! I never imagined this blog to be a means to making friends and surely I never expected to be searching for guest posters if I was going to be away, it is all so surreal but so fun! I appreciate the willingness to help out so much especially when I know how truly busy all you wedding bloggers are! Alright no more sappy stuff, on to Nicole’s post. I was thrilled to open this post because obvs I am now a newlywed, no longer a bride! I have been in the process of coming up with some newlywed type posts to capture the whole wedding process from planning to marriage. This is an excellent way to get that rolling. Take it away Nicole!

 

Helloooo! This is Nicole from Niche White filling in for Alicia while she basks in the glow of the Jamaican sun and her new husband.  I was lucky enough to also help out on their wedding day – so I think I am officially a guest blog hog! Oh well, I like Alicia and her site so I will always jump at the opportunity to spend some time here. :)

The focus here is usually on wedding inspiration, but since the Charity Wedding took place about a month ago I thought I should offer up some help to newlyweds… specifically the new wives out there.  Lots of newly married ladies get so wrapped up in their spouses (and rightly so!) that they let weeks, or even months, pass without connecting with their girlfriends.  If the last time you saw your bridesmaids (i.e. your CLOSEST FRIENDS!) was at the wedding then, well, I think it’s time for Ladies Night.

~~~~~~ PIZZA + PINOT ~~~~~~

A grown-up pizza party is the easiest way to feed your guests without being a slave to the stove.  Plan on approximately half a pizza per person (if you can’t chow in front of your friends, who can you chow in front of?), and make sure to get topping preferences beforehand.

Pre-made salad with fresh toppings (to ease the carb-fest guilt) and Boboli crusts are ‘musts’ for your grocery list. Oh, and wine. Duh.  I also think buffet style is a ‘must’ as it’s a time saver that allows more focus on the people instead of the food – plating, serving, etc.

For this particular buffet I did my favorites – Barbecue Chicken and good ol’ Pepperoni.  No skimpy slices for us please!

Or, if you don’t want to worry about picking toppings everyone will like, I am a HUGE fan of ‘do-it-yourself’ mini pizzas.  For the crust you can use English Muffins, bagels, or those new sandwich thins (that’s what I used).  Set out some popular toppers and then it’s every woman for herself!

I put out fresh veggies and cheese, but there are no limits!  I also think sausage crumbles, bacon pieces, chicken chunks, red onions, and even pineapple would be good ideas.

Brown butcher paper is an easy way to label your goods.

Follow those bites with lots of good wine and laughter!  Husbands are great, but not so great that they make our friends unnecessary!

For a few more details {including dessert!} head over to my blog for the spillover pics.

~~~~~~~~

Alicia and Kyle, hope you’re having  a WONDERFUL honeymoon! But we look forward to having you back. Xoxo

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September 7, 2010 · 11:34 am

Fall Wedding Treat

I hope everyone had an excellent three day weekend. While I actually did work yesterday, at a job I normally do not work at, I had a good weekend none the less. I made a little trip to Phoenix to visit one of my bridesmaids and see her sister’s new baby boy. I have mixed reactions with babies, it makes me both absolutely want one and also scares the crap out of me and makes me think I definitely do not want one anytime soon. I might have been the only person driving south while the cars heading north bound for camping, lake trips and cooler weather were literally back to back. We drank wine and watched endless episodes of “Say Yes to the Dress,” an ideal scenario in my book. We also saw a commercial for a bread stick and decided instantly that we had to get up and go to Olive Garden. I have never seen two people move so fast. Anyway, so today I wanted to search for some Fall wedding inspiration. But then I found something way too delicious not to share. It would make a fabulous fall wedding favor. I am strongly considering making it tonight. I have an obsession with all things pumpkin so this seems right up my alley. Here we go…

I found this amazingly delicious looking treat on the Blue Orchid Designs Blog. I will preface this with the fact that I am starving right now so it makes sense that I abandoned fall wedding pictures complete with changing leaves and warm colors, to post a cookie. But I’d like to think that this looks so good, I would have wanted to share it anyway, regardless of whether I was hungry or not.

Here is the recipe:

Pumpkin Creme Pies

3 cups All Purpose Flour
1 Tbsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp ground ginger
½ tsp salt
½ tsp ground nutmeg
¼ tsp ground cloves
1 cup brown sugar
1 cup sugar
1 cup vegetable oil
1 – 15 oz. can of pumpkin
2 large eggs
1 tsp vanilla extract

Preheat oven to 350 degrees.

Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.

Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.

Cream Cheese Filling

1 – 8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
1 – 16 oz. package of powdered sugar
about a capful of vanilla extract
a pinch of cinnamon (to taste)

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.

Enjoy right away or chill overnight. Makes 12-14.

And then you can pair it with this Pumpkin Pie Martini I found on Niche White:

Mix 1 oz. Vanilla Vodka, ½ oz. Licor 43, 1 oz. pumpkin liqueur, ½ oz. Bailey’s Irish Cream, a splash butterscotch Schnapps and ice. Shake, then pour and sprinkle with ¼ tsp. pumpkin pie spice. For added “pie” effect, rim the glass with fresh lemon juice and crushed graham crackers

I found you a favor and a signature drink perfect for a fall wedding OR perhaps Thanksgiving dinner! YUM! Let me know if you try either of these and how they were.

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May 27, 2010 · 10:52 am

Bridal Happy Hour

Think bridal show, add cocktails, subtract overwhelming amounts of vendors, add the opportunity to actually talk to vendors and of course add in some tasty food. The combination in its most simplistic form results in The Bridal Happy Hour organized by the amazing Dana Micklos of Glamorous Occasions. The event will be held at Thornager’s on Kiltie Lane and is a must for planning northern Arizona brides. Events such as this are how wedding planning is supposed to be: fun, classy, and relaxing. You won’t leave with a 20lb bag filled with brochures, business cards, and other pointless material that you will trash as soon as you get home but you may leave with some actual information about vendors that you will want to use. Hey, you may even book some and check something off your list. Productivity and cocktails, can you think of a better combination? Here are the details:

  • When: Wednesday, June 2nd
  • Time: 6pm-8pm
  • Cost: Brides are free and there is a small fee for Guests. Go HERE to register.
  • Become a fan on Facebook and stay up to date on future events.
  • What you don’t want to miss: Door prizes, outstanding specials,  FREE appetizers and drink specials.

The Vendors

These aren’t just any vendors ladies, these are the best of the best. How do I know? Several of them will be a part of my big day. Their attention to detail, passion for their work, and commitment to you is unmatched. At the very least, it’s Wednesday night, what else do you have to do?

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April 18, 2010 · 4:38 pm

Let’s Eat!

We are pleased to announce that we have made an official decision on food for the wedding. The guests will be stoked that they will get to eat and we are glad to move on to the next step in planning! Food has been my first quagmire in this wedding planning process. Due to the cost of food, service, and supplies for the caterers/restaurants, it has been difficult to find a situation that is feasible for both our budget and theme and the restaurant itself. We certainly never expected any restaurant to provide food or service free of charge, we simply asked that they work with us to create a meal within a budgetary guideline. After our outstanding tasting at Fork in the Road we really wanted to try to make that work and the owners were more than accommodating of our requests which we couldn’t be more grateful for. They are very philanthropic individuals and were more than gracious about the whole process. However due to the high quality of their food, we reached a point where we felt like we may be asking for too much of a sacrifice on their part as there was only so much that could be done to work within our budget. Our priority remains the benefit to the charities which is why we felt it was most responsible for us to scale back our menu even further. Our catering will be done by Mike Martinez of the Red Rock Cafe which also happens to be Kyle’s parent’s restaurant. Of course you may be thinking, if Kyle’s parents have a restaurant why was that not the first choice to begin with? Well it was and it wasn’t. The cafe is a breakfast and lunch place which does not cater. We assumed the cost of renting everything we would need to turn a restaurant into a caterer would probably outweigh the savings we would receive on food cost. In addition, our venue offers a generous discount if you use one of their tenants and that combined with the efficiency of an actual restaurant with catering supplies, again would likely be favorable to the budget. However we have been crunching numbers, getting creative to find supplies (either by donation or super cheap) and negotiating deals with rental companies and we were able to receive a significant savings by going with the cafe. It won’t be a 5 star meal but its guaranteed to please! We feel  as if a large weight has been lifted off of our shoulders and I love to check things off the list! So here’s the progress: venue:check, photographer:done, a dress:in the works, an event designer:Yep, an officiant:completed, makeup and hair:covered and  food:finito! With less than 6 months to go, I think we are well on our way to a wedding!

Next stop music. We could use suggestions for local musicians or DJ’s. Or favorite wedding songs as we may just create the best wedding playlist of all time and save some dough on a professional again to maximize the benefit to charity. Let me know what you’ve got!

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March 26, 2010 · 8:28 pm

Fork in the Road Tasting

Kyle and I quite possibly just ate the best meal, well meals, that we have ever had. I have been talking to Brenda McClean from Fork in the Road Bistro here in Sedona, about wedding catering through email for the past few weeks. She invited us to the restaurant tonight to do a tasting. I fully expected a planned out set up where we would sit down and she would bring us tiny tastes of various things. No, not even close. She suggested a few items, then she brought out Chef Alan and he explained several of the items to us from the menu. We instantly could tell he was passionate about food and what he was doing. He essentially told us he would accommodate any of our ideas or requests. Keep in mind its Friday night in a very popular restaurant, so to talk personally with the Chef was amazing. We selected some items off the menu and they brought us each a plate of our choices. Granted they were split but this was no small tasting. We started with the house salad which really makes it sound like just some basic salad. However it was truly delicious with fresh greens, julienne sliced veggies,and a crunchy potato crisp all tossed in a sherry mustard vinaigrette. I literally could have stopped there and been completely satisfied. Next came the Salmon Roast which was topped with a horseradish marmalade glaze, and a grilled pineapple salsa laying on a bed of mushroom and orzo pasta. The blend of flavors was a brilliant explosion in my mouth. I eat salmon a lot and order it frequently at restaurants. This salmon dish was by far the best I have ever had.

Next up, Chicken. Stuffed Roast Chicken to be exact. The chicken was stuffed with a ricotta spinach blend over the creamiest and most savory mashed potatoes I have ever consumed. There was some sort of sauce over the top of everything which blended all the flavors together perfectly. Kyle voted the chicken over the salmon but I’m still pulling for the salmon.

You thought we were done didn’t you. Not even close. Next up, the Filet. We wanted to try beef initially but decided that likely at the wedding we would have a carving station so there would be no need to try a beef dish. However, Brenda came over after we had selected the other dishes and suggested we really try the filet because it would have a similar flavor to how the chef would prepare something for a carving station. I’m not a big steak eater but even I can say this steak was the most tender steak I have ever had. And, I know this will upset meat eaters everywhere, I asked for it medium well. Yes I ruined it. But this steak was so good, even a Rancher would have appreciated it. Kyle agreed. It was served with tomato basil scalloped potatoes which were to die for. They were layered like a lasagna and simply amazing.

And then, yes there is more. We asked them to suggest a good vegetarian dish or more specifically a vegan dish as we have a few vegetarians on the guest list including one of my bridesmaids who is vegan. I wanted her to be able to eat so we ordered a Gnocchi dish with miso. For those that don’t know Gnocchi is a potato dumpling of sorts. Even after eating all that other food and being completely stuffed, this was amazing. We were fully convinced that vegetarians and non vegetarians a like would love this dish. Needless to say, we took most of it home to eat later.

Ok, so all I wanted to do at this point was lay down and maybe unbutton my pants. Too much information? Well it’s not over yet. Brenda asked what we thought about dessert. We said we will likely do a small cake but that we are open to other dessert choices. She suggested we try the creme brulee and well even after all that food, there is no part of me that can say no to creme brulee. So we went for it. In the meantime I got up to go to the restroom and I returned to this…

There is something about dessert that no matter what, you always have room for it. We ate it all, every bit. The sorbet was tangy, light and refreshing. The Creme Brulee was thick, creamy and decadent. Adios wedding cake, who needs you?

This was by far the most fun wedding related activity we have participated in thus far. Of course it was because delicious food was involved but the service was outstanding also. A couple sitting next to us asked for a dish without garlic. Garlic is in essentially every dish they serve in some form according to the server but he insisted that they could accommodate the man. The server left the table and came back with a list of suggestions from the Chef including sauces that he would make specifically for the man without garlic. Tell me that isn’t amazing. It was truly a treat and made for a great date night. The restaurant was buzzing with regular customers so we realized we were behind the times on trying this place out. So, if you live in Sedona or are planning to visit, make sure Fork in the Road is on the itinerary.

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March 16, 2010 · 7:57 pm

When To DIY and When to well, Not…

My mom used to be a wedding coordinator for a large church in Phoenix. While she only coordinated weddings at that church, she still became very familiar with the madness associated with wedding planning and the day of. I have mentioned to her on more than one occasion my desire to DIY many aspects of the wedding and much to my surprise she has been against it. Its not that she really wants to pay someone else to do the work, well actually that is exactly what she wants. Someone else to do the work that is. She has strongly cautioned me against trying to take too much on as it can get very stressful as the day approaches. I know she is probably right. I know this would be especially troublesome for me because A. I can be pretty particular about how I want stuff done and B. Due to A, I tend to live by the “If you want it done right, do it yourself” rule. Delegation is generally not an option for me. Maybe its control, but I really think it has more to do with high standards. So that is where professionals come in. I have been blog searching and internet hunting to find some advice on DIY weddings. Here is the gist of what I have learned:

What to DIY:

  • Favors
  • Invitations- However keep in mind that buying all the supplies could actually be more costly than some kits you can find online or at craft stores like Michaels. Check out the great selection from the I Do Foundation. Once you add in paper, ink, printing, embellishments, envelopes, etc. it could be cost prohibitive. Now if cost isn’t a concern and you just want to design your own and have something unique, this is a great place to express creativity.

What to Not DIY:

  • Photography- Sure you have a great friend that has a fancy camera and takes nice shots BUT does he/she have experience with weddings where action is happening? Is your friend good at capturing unique moments from your day? It could be amazing BUT and a big but, it could be a disaster. You can’t have a do over. The one thing everyone told me was not to go cheap on the photography. Carrying a bouquet of weeds would be a better sacrifice than skimping on the photographer. So, in what I learned, leave this one to the pros.
  • Catering- Like photography catering requires someone who is experienced with events, timing, and organization. There are a lot of great cooks out there that probably think they could put together a wedding feast sure to please. While it may be tasty, it may not be organized. Catering is a skill and I would say leave that one to the professionals.

The Gray Area

  • Cake- We’ve all made cake, so why not save some cash and make your own wedding cake. I mean how hard could it be, you just use different size pans, some frosting, maybe a few flowers and Voila! Ha, yeah right. Unless you are an experienced baker with room to store a wedding cake, I wouldn’t chance this DIY project. If your budget leaves you searching for other options, buy a pre-made cake from a grocery store and decorate it yourself. If you just really want to try it, I suggest making cupcakes and buying a low cost cupcake tree for display. It could still turn into a lot of work so consider this option carefully. To me this isn’t a gray area, its a no thanks. But many websites are encouraging it. If you do make your own, please send me a picture and a story about how the process went.
  • Decor/Center pieces- There are pros and cons with this topic but I get the point made on several sites. Decor takes major time and preparation leading up to and on the day of the event. You should be worrying about hair and makeup not decor. While I think you can help make centerpieces and other items of the decor, make sure you have a team of people prepared to set up without you having to worry about a thing. And if your mom is like my mom, she does not want to be part of that team, just FYI. I do plan to help some with table decor so I think you can mix and match DIY and help in this area.
  • Flowers- Much like decor, I think you can mix and match. Not every arrangement needs to be professionally done especially if budget is a consideration. Also if you like the look of something eclectic and not quite so perfect, hand arranging would be a great option. I would suggest leaving the bouquets up to the florist and maybe a few centerpieces for the head table or other areas that may be photographed often and get creative on the rest.

I am no professional and I have yet to have a wedding so my advice is essentially meaningless. But since most of it was gathered from various wedding websites, blogs and magazines I think it holds some truth. Feel free to share your DIY ideas and experiences with the rest of us.

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February 24, 2010 · 5:00 pm

The Food

My next big hurdle is finding a caterer. I have talked to a few local restaurants and companies and hope to come to an agreement soon with one of them. Food can make or break your budget. There are so many options to choose from so luckily you have a lot of room to alter choices to fit your needs and budget. The number of courses, number of people, style of food, and of course ingredients can all affect the cost in the end. I was under the assumption that a plated service would be more expensive than a buffet style meal. So we figured we would go with buffet style to best fit into our  budget. However we learned something today that I thought I would share in case anyone had the same thoughts as I did.  Buffets are actually more expensive per person generally depending on what you serve of course. For our meal, we wanted some meat options and some vegetarian/vegan options as we have several friends and family who do not eat meat. I am not a big meat eater myself and would much rather a plate of vegetables than a plate filled with a slab of prime rib. My grandfather on the other hand, who I would consider to be a cowboy, would absolutely not want a plate of vegetables. So for this reason, a buffet would be more expensive. For a plated dinner you would offer guests a choice of meals and know exactly what each guest wanted and thus how much to prepare. In a buffet situation, you really don’t know what people are going to eat so you have to make enough to accommodate for the chance that everyone will want meat or visa versa. This can lead to a lot of waste and an overall greater expense. If you just wanted one set buffet menu then I imagine it would be cheaper than a plated dinner. I would suggest you ask your caterer those kinds of questions because I have talked to several caterers about a buffet option and this is the first time I heard it may not be the best choice for us.

The easiest way to cut back your food  budget is to cut back your guest list. I know its difficult as you want everyone to celebrate your special day and your parent’s may even have people that they want invited but in the end they translate to dollar signs. This is how I think of it: If I were going to invite a group of family and friends out to dinner on Christmas or some other important occasion and I was paying the tab, who would I invite? I would gladly take my grandma out to dinner but I’m not so sure I would pay for Kyle’s second grade teacher. Is “Old College Friend” who you haven’t talked to regularly in years worth $40 a plate or whatever your cost is? It may seem cold but in the end, that group of close people that you would invite to your dinner party are really the only people that matter. Some people may be offended, but you have to do what you have to do. It is after all your wedding day. When was the last time “Fill in guest here” sent you a birthday card, invited you to dinner or even called you on the phone. Not lately, not ever? Did they send you an engagement card or call to congratulate you? No? They should probably be cut. Kyle and I envisioned a small, intimate wedding with close friends and family. I never thought our guest list would exceed 100 however when we started writing down names, we were nearing 200. Kyle and I have been together for six years. We each had people on our lists that the other had never met. In six years, if I haven’t met them, they can’t play that integral of a roll in our lives. We have subsequently made cuts to the list twice. It is a necessity for us as we don’t have a lot of money to spend. Although the list has gotten much smaller it now includes the group of people that have really made an impact on our lives. We now have our ultimate dinner party and we are excited to share the day with just the people that are closest to us.

If people are more important than food quality and you just can’t bring yourself to cut certain people, then scale back your menu or other areas of your wedding. If you don’t have a budget and you want to invite everyone you know, go for it. I’m not here to say what is right or wrong. I have learned though that cutting people is worth it in the end if your goal is an intimate wedding. There are people I had a hard time deleting but now when I look back at our list I can’t even remember who I cut. That tells me I made the right decision.

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February 5, 2010 · 3:44 pm

Heartline Cafe

The Heartline Cafe owned by Phyllis and Charles Cline, has been in Sedona for nineteen years. You may have driven by their colorful cafe on hwy 89A (and hopefully you’ve eat there). They recently reopened after a fire damaged part of their restaurant. They didn’t let this stop them as they used the opportunity to redecorate and revitalize. What hasn’t changed is the great food and the great service. I have heard nothing but good things about the food and how wonderful the owners are. I also had the pleasure to get a copy of their cookbook at the Sedona Bridal Show. I know if I can make their food from the book at home and it tastes good, the restaurant must be amazing! They refer to their food as eclectic and in an effort to support the community they purchase local products. They have created a special Valentine’s Menu (reservations required) with items such as pecan crusted trout and raspberry chocolate-espresso mousse.

The Heartline Cafe has come on board and made us a very generous offer and we couldn’t be more grateful. We hope that you’ll stop in and check them out for yourself. They also have a market where they sell local goods and gifts.

www.heartlinecafe.com

You can also follow them on Twitter: @HeartlineCafe

*If you can’t feed a hundred people, then just feed one. -Mother Teresa

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