Saturday, January 19, 2013

Wedding Vitlin's

They say that you should focus your money on three things/areas of your wedding.
Unless of course you have unlimited funds & an amazing wedding planner.
Another thought is that too much is just that....too much.
With a smallish budget we chose food, decor & extras as our focus.
Food because I think it is so yummy & you really should feed people if you love them.
Decor because it can create any atmosphere that you want & we wanted a bit of glam.
And extras because it was new years eve & you need extras to make a fun party.

Let's start with food.
I love to eat the really good stuff like lobster & spaghetti without meat & butter & creme brulee & lovely heavenly creamy glorious milk chocolate (go away if you are a dark chocolate fan).
And some of the trashy stuff like taco truck & cola slurpees & curly puffy cheetos & tequila shots.
All that would have been a great dinner mix but a really screwed up tummy afterwards.

Because our ceremony was to be on the back patio & the temperature was to be a high of 50 & a low of 33 we had a propane heater on the patio & also a fire pit in the lounge area under the trees for comfort & the smokers.
But I thought something warm to drink would be nice for during the ceremony.
Sort of the same idea as a cocktail immediately handed to you upon arrival at the reception.
But warm so you don't freeze your ass off & leave.
And of course some cookies to go with it.
Cookies are always good.
I purchased black hot drink paper cups but they just needed a little something extra.
Gold Christmas tinsel garland it is.
You'll see it used here & there throughout the night.
I hot glued the garland on, THEN after I was halfway through I thought....'uh oh, what if a hot drink rewarms the glue & it melts off?'.
Thankfully it held up pretty well.

The inspiration....

A hot cocoa station is a great way to give your guests something on the ride home. Personalize the cups to double as a party favor!

Our cups for cocoa....

We also self catered dinner.
Not too difficult if your wedding is smallish.
Spiral hams are easiest for buffet serving, good bread, salad & a nice mac & cheese with mushrooms & white truffle oil.
The only thing I actually made was the mac & cheese,the  recipe is at the bottom of this post.

As the night went on there were nibbles....prawns with cocktail sauce, a variety of olives, a nice nut mix & chocolates.
I love Salvatore's fish eye photos.

There was plenty of champagne which everyone brought in leiu of a gift, wine from my sister Willow & her husband John, a light punch & coffee.
And of course cake.
We chose to not have a traditional wedding cake, instead, having 3 coordinating cakes.

The inspiration....

 Love the mix of cakes, perfect if you have guests who are diabetic, something for everyone                      

Ta daa....

Yeah, there was a dent somehow.
You know what?
We still ended up married.
Even with a dented cake.
Priorities people.
Cakes really don't matter.
Love does.

Also, Fred found the vintage cake topper in a Jamestown antique store.
I love this guy (Fred).
Who does that?

She needed a little work.
I washed her skirt, made her a bouquet & glittered what was left of her head piece.
I absolutely love these two.

Oh, & I don't cut cake.
I just eat it.
This is a forced photo.
If I had cut it, then I would probably wear it.

Okay....the mac & cheese with mushrooms & white truffle oil.
Sort of.

Normally what I want from macaroni & cheese is oozy, creamy, really cheesey.
Not this time.
This mac & cheese needed to be a bit upscale.
There isn't a photo, I was busy getting married to the man I adore.

6 to 8 servings
4 T butter
4 T flour
3-1/2 cups warm milk
Cracked pepper
3 cups shredded extra-sharp cheddar cheese, I got a wonderful white one from Costco 
4 oz goat cheese
1/2 cup heavy cream
2 T truffle oil  
1 cup sliced mushroom + 4 T melted butter
8 oz macaroni or pasta
1 cup of panko crumbs, buttered & toasted
In a small saucepan on med-low heat, melt the butter, stir in the flour & stir to form a roux. Add half of the warm milk, using a whisk mix well. Add the rest of the milk. Using a wooden spoon, continuously stir the sauce until it begins to thicken and tiny bubbles form on the sides (5 to 6 minutes). Do not boil. Add pepper to taste and then the cheese. Mix until the cheese is completely melted and the sauce is smooth. Add the heavy cream & the truffle oil, (optional) and mix well. Cover and set aside.
While the sauce is warming, saute mushrooms in melted butter on med-high heat until beginning to brown a bit. Add to sauce.
Cook the macaroni according to package directions & drain.
Preheat oven to 350. Butter a 4-quart casserole dish.
Place ]macaroni in a large bowl, & pour the  cheese/mushroom mixture over it, mixing well. Spoon the mixture into the casserole. Bake 30 minutes or until bubbling. Sprinkle toasted panko crumbs on top & bake 5 minutes more. 
Serve immediately.

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