A la recherche du Punch mariage parfait
In Search of the Pefect Wedding Punch
For our wedding celebration I am in pursuit of the best wedding punch ever. I have been scouring the internet and talking with friends and family to try and find THE recipe for us. We are trying to incorporate a French or Parisian feel to as much of our party as possible and the punch is no exception. Last year I had some friends over and prepared a "Champagne Punch." This is a definite possibility since we can easily make it with French Champagne. It is really something special. The recipe is as follows:
Ingredients:
- 2/3 cup fresh lemon juice
- 2/3 cup superfine sugar
- 1 cup vodka
- 1/2 cup limoncello
- 2 teaspoons vermouth
- 1 (750 ml) bottle chilled dry Champagne or sparkling wine
- Ice
- Lemon twists, for garnish
Directions:
Combine the lemon juice, sugar, vodka, Limoncello, and vermouth in a large nonreactive bowl and stir until the sugar is completely dissolved. Cover and refrigerate until chilled, 1 to 2 hours. Add the Champagne and stir to combine.
Another of my favorite punches is terrific for a fall reception or party. Called a "Tart and Bubbly" punch the star of this drink is cranberries:
Tart and Bubbly Punch:
Ingredients
- 2 (6 ounce) cans frozen pink lemonade concentrate
- 1 (6 ounce) can frozen pineapple juice concentrate
- 1 gallon cranberry juice
- 2 liters cranberry ginger ale
- 4 cups crushed ice
Directions:
In a large punch bowl, mix lemonade concentrate, pineapple juice concentrate and cranberry juice. Add ice and slowly pour in the ginger ale.
Over the next several weeks I will be trying out several other punch recipes. I am looking for something sophisticated and delicious! If you have any suggestions please post and I will give them a try.
Ode a la Crate and Barrel
Ode to Crate and Barrel
Anyone that knows me, even a little, knows how much I love to cook and entertain. For me it's an artistic expression of love and friendship. Growing up and living in the South, food is always the center of any event. Family, friends and good food go hand-in-hand. In the South you don't really need a reason to eat, you just need someone to share it with.
As a small child my mother had what she refers to as a “duke's mixture” (another southern saying meaning mixed bunch or hodge-podge) of serving bowls, plates and platters. Some were solid, others had patterns and all were different in color. When I think of the family dinner table each night recollections of a green, glass, swirl bowl and a yellow, rectangular, divided plate immediately come to mind. Mom always cooked us dinner and I recall several where the “Pièce de résistance” was a steaming pot of oyster stew accompanied by a hefty amount of Saltines (not my favorite but definitely memorable). Mom is a terrific cook so it's not hard to love even the most un-loved of dishes. It was at these family dinners that I believe my infatuation for dinnerware really began.
My grandmother Callicutt lived just down the hill from our house when I was growing up. On Sundays I would ride home from church with grandma and grandpa and feast on grandma's cooking for lunch. My grandmother had a selection of serving plates and bowls that were almost entirely solid white. I recall asking her one time why she didn't have “pretty” colors like mom and I still recall just what she said. She told me that collecting just white dishes gave her the clean slate she needed to dress her table any way she wanted. She could use green, blue, red, brown, striped, paisley...it really didn't matter. Her food would always be the star and she wouldn't have to have so many dishes. I certainly didn't realize it at the time but her logic planted itself inside me and began to grown.
This brings me to present day where I oftentimes cook for friends and sometimes (if I am lucky given long distances) even family. I begin by opening up my cabinets filled with pearly white dishes – all with their own story – just waiting to tell it. I have a growing collection of linens; runners, napkins and placemats. I have a less impressive collection of vases all waiting patiently for their moment to shine. This is why I love Crate and Barrel. They offer a huge collection of white serving pieces, great linens and even better vases. I once contemplated getting a part-time job at C&B just for the employee discount. I was quickly advised by friends that I would merely be feeding a habit and not improving my financials, kind of like an alcoholic working at the ABC store. My love for Crate and Barrel has finally come full circle. I finally, after 36 years and hundreds of trips by the windows, get to create my very own Crate and Barrel Wedding Registry! Just this experience alone will make me smile from ear to ear for at least a month! Thank you Crate and Barrel - I know my grandmother would have thanked you as well if she were still with us to enjoy!
J’aime Lavande
I Love Lavender
I am devoting this post to my love for lavender. During my recent travels to Paris I met with Karine Garillon who owns and operates a lovely florist in the heart of Paris (more coming in a later post). She deals only with local, French growers and she buys only the most fragrant plants for her shop. She will be creating my wedding bouquet and any other flowers we have on our wedding day. I shared with her my love of Lavender and she is going to include springs of French lavender in my bouquet and in Eric's boutonniere. Lavender is one of my most favorite fragrances. Pure, natural and so soothing I find myself instantly drawn to the fragrance. A few years back I participated in a craft show where I showcased hand-made items all scented with French lavender. As it remains one of my best shows ever I dont' think I'm in the minority when it comes to the love of lavender. Eric also enjoys the lavender fragrance especially in burning candles. For our reception in Raleigh next spring I am planning to offer bundles of French lavender to our guests as a favor. Just one way we can bring a little bit of France back home and share it with our cherished familty and friends. In addition, most people do not know that lavender is also an excellent cooking herb. One of our wedding cakes at the reception will be filled with Lavender and Lemon cream. YUM!
A brief history of lavender is posted below. If you've never taken the time to stop and smell the ... lavender -- you should. It just might lighten your mood!
As an herb, lavender has been in documented use for over 2,500 years. In ancient times lavender was used for perfume by the Egyptians, Phoenicians, and peoples of Arabia. Romans used lavender oils for bathing, cooking, and scenting the air, and they most likely gave it the Latin root from which we derive the modern name (either lavare--to wash, or livendula--livid or bluish). Perhaps first domesticated by the Arabians, lavender spread across Europe from Greece. Around 600 BC, lavender may have come from the Greek Hyeres Islands into France and is now common in France, Spain, Italy and England. The 'English' lavender varieties were not locally developed in England but rather introduced in the 1600s, right around the time the first lavender plants were making their way to the Americas. In Medieval and Renaissance Europe, the washing women were known as "lavenders" and they used lavender to scent drawers and dried the laundry on lavender bushes.