Let's fall in love: a vibrabt autumn-themed wedding engages all of the senses.Courtney Kellogg's childhood dream of getting married oil a crisp fall day--dancing among falling red and yellow oak leaves and staying warm by huddling around glowing fireplaces--came true in a flurry of autumn colors when she and Dr. Michael Passarella exchanged vows in a twilight ceremony November 6, 2004, and then celebrated into the night at Courtney's parents' "mountain home" in West Point. Bucky and Cynthia Kellogg's home, designed by North Carolina North Carolina, state in the SE United States. It is bordered by the Atlantic Ocean (E), South Carolina and Georgia (S), Tennessee (W), and Virginia (N). Facts and Figures Area, 52,586 sq mi (136,198 sq km). Pop. architect Tim Greene and situated amidst 26 wooded acres, evokes a mountain feel with its profusion of North Carolina stone and rustic woods, so Courtney knew from the moment Michael popped the question that it would be perfect for her autumn-themed celebration. The open floorplan would make it an ideal spot to host the large reception and to allow guests to wander freely both indoors and out. Dozens of towering oak trees gracing the property inspired the bride to use an acorn symbol on wedding invitations and throughout the decor. Working with her mother and with caterer/restaurateur Fran Ginn of The Back Door Cafe in Columbia and Monet florists Mollie mollie or molly, New World fish of the genus Mollienesia, in the same family as the guppy (see killifish). Mollies are found from the E and central United States to Argentina. Stock of Hollandale and Nettle nettle, common name for the Urticaceae, a family of fibrous herbs, small shrubs, and trees found chiefly in the tropics and subtropics. Several genera of nettles are covered with small stinging hairs that on contact emit an irritant (formic acid) which produces a Byrd of Yazoo City Yazoo City, city (1990 pop. 12,427), seat of Yazoo co., W central Miss., on the Yazoo River; inc. 1830. It is a trade, processing, and industrial center in a cotton, cattle, and soybean area. Oil is refined, and clothing and fertilizer are manufactured. , Courtney began to plan the wedding. "Our ideas were visualized and brought to life," Courtney says. The fall motif was evident throughout West Point's First United Methodist Church First United Methodist Church is a common name for the first United Methodist church established in a particular locality. Many First United Methodist Churches exist around the world. , where the ceremony took place, from the windowsill arrangements featuring berries, moss, and acorns along with colorful lilies and roses to the bridesmaids' chocolate brown satin dresses to the groom's boutonniere of fern leaves and large acorns. The seasonal decorations continued at the reception, but on an even grander scale. A firepit lit up the night near the driveway area, and the house's stone arch entrance was mirrored by an archway of grapevines accented by flower-filled copper cones, pumpkins, and gourds. The open outdoor area was illuminated by iron and crystal chandeliers from Showbiz in Mobile, Alabama, and the dance floor was lit with paper lanterns Paper Lanterns was a pop punk/power pop band from Vancouver, Canada. The band existed, though with numerous line-up changes, between October 2002 and April 2006. Paper Lanterns . Dining tables were topped with copper-hued cloths and gold organza or·gan·za n. A sheer, stiff fabric of silk or synthetic material used for trimming, neckwear, or evening dresses. [Probably after Organzi (Urganch), a city of western Uzbekistan. overlays from Top It Off in Jackson and embellished with moss, candles, and casually arranged flowers. Guests' appetites were whetted with passed goodies including sweet potato sweet potato, trailing perennial plant (Ipomoea batatas) of the family Convolvulaceae (morning glory family), native to the New World tropics. Cultivated from ancient times by the Aztecs for its edible tubers, it was introduced into Europe in the 16th cent. , duck, and blue cheese nachos; grilled bacon-wrapped shrimp; catfish tacos; and warm homemade potato chips with herbs. At the food stations scattered around the home's exterior and interior, friends and family members were treated to more feasts for both the eye and the palate. On the back porch, a mushroom table was decorated with real shiitake mushroom Noun 1. shiitake mushroom - edible east Asian mushroom having a golden or dark brown to blackish cap and an inedible stipe Chinese black mushroom, golden oak mushroom, Lentinus edodes, Oriental black mushroom, shiitake logs and offered up wild mushroom cheesecake, mushrooms stuffed with crabmeat crab·meat n. The edible flesh of a crab. Noun 1. crabmeat - the edible flesh of any of various crabs crab crab cocktail - a cocktail of cold cooked crabmeat and a sauce imperial, and mushroom kebobs with rosemary aioli ai·o·li n. A rich sauce of crushed garlic, egg yolks, lemon juice, and olive oil. [Provençal : ai, garlic (from Latin allium) + oli, oil (from Latin oleum . On the patio nearby was a grill area, where thinly sliced ribeyes were cooked to order and served on French rolls along with a selection of sausages with pepper jelly under an arch decorated with smilax smilax, common name for a florists' plant of two separate genera (Asparagus and Smilax), both of the family Liliaceae (lily family, although some botanists recognize smilax as a separate family, the Similacaceae). and bittersweet bittersweet, name for two unrelated plants, belonging to different families, both fall-fruiting woody vines sometimes cultivated for their decorative scarlet berries. . A seafood table adorned a·dorn tr.v. a·dorned, a·dorn·ing, a·dorns 1. To lend beauty to: "the pale mimosas that adorned the favorite promenade" Ronald Firbank. 2. with shells and sheer organza fabrics was laden with marinated crab claws and crawfish crawfish: see crayfish. remoulade ré·mou·lade n. A piquant cold sauce made with mayonnaise, chopped pickles, capers, anchovies, and herbs. [French, from dialectal rémola, large black radish, from Latin armoracia, . Even the garage was transformed into a stunning serving area complete with antique English wooden boxes and tea caddies. Indoors, guests were invited to ward off the night's chill with cups of steaming duck and sausage gumbo in the kitchen area. At every food table, the acorn theme discreetly appeared again on menu cards and napkins. The "champagne and strawberries"-flavored wedding cake, featuring a brown scroll frosting frosting the slight graying of the haircoat around the face, particularly muzzle, in dogs with aging and as a regular feature of some breeds such as the Belgian shepherd dog. design reminiscent of the bride's antique brown transfer-ware pieces, was served in the dining room. The ivory-frosted chocolate groom's cake A groom's cake is a wedding tradition typically associated with the American South. While a wedding cake may often be decorated in white and light in texture and/or color, the groom's cake can take a variety of forms, many incorporating chocolate or fruit. , decorated with fondant fon·dant n. 1. A sweet creamy sugar paste used in candies and icings. 2. A candy containing this paste. [French, from present participle of fondre, to melt fern leaves, mushrooms, and acorns, sat in the candlelit can·dle·lit adj. Illuminated by candles: a candlelit ceremony. living room atop a wooden "tree stump" nestled among more small pumpkins and gourds and a grouping of Cynthia's collected antique barley twist candlesticks. Both cakes were the creations of pastry chef A pastry chef or pâtissier is a station chef in a professional kitchen, skilled in the making of pastries, desserts, and other baked goods. They are employed in large hotels, bistros, restaurants, and bakeries. Shane Gorringe of Zoe's in Covington, Louisiana The city of Covington is the parish seat of St. Tammany Parish, in the US state of Louisiana. [1] [2] It is located at a fork of the Bogue Falaya and the Tchefuncte River. The population was 8,483 at the 2000 census, and was estimated to be 9,347 in July 2005. . As the reception ended, guests tossed dried lavender on the departing bride and groom, and the bridesmaids drew their new fall-hued plaid pashminas, gifts from the bride, tighter around their shoulders as the temperature continued to drop. "It was one of those too-seldom occasions when everything converged perfectly--the weather, the ambiance am·bi·ance also am·bi·ence n. The special atmosphere or mood created by a particular environment: "The noir ambience is dominated by low-key lighting . . . of the house, the band," Ginn remembers. "The night was magical." Recipes continue on page 160. All recipes from Fran Ginn, The Back Door Carl;, 705 Main St., Columbia; 601/736-1734. NEW DELHI CURRIED CHEESE WITH CASHEWS 3 (8-ounce) packages cream cheese, softened 3 tablespoons frozen coconut, thawed and drained 1/4 cup light coconut milk (be careful not to get cream of coconut) 2 tablespoons Madras curry powder 1/2 cup Major Grey's chutney, drained (reserve syrup) 1/2 cup honey-glazed peanuts, coarsely chopped 1/2 cup cashews, toasted and coarsely chopped 1/4 cup fresh cilantro, finely chopped Using a mixer with a paddle attachment, combine cream cheese, coconut, coconut milk, curry powder, and fruits from chutney. Press into a mold or serving piece. Mix nuts and cilantro together just before serving. Drizzle reserved syrup from chutney over cheese. Sprinkle nut-cilantro mixture on top of cheese as a garnish. Serve with water crackers or naan (an Indian bread). WILD MUSHROOM CHEESECAKE 1 cup parmesan cheese 1 cup breadcrumbs 1/2 cup butter, melted 1 tablespoon olive oil 1 cup onions, chopped 1/2 cup green bell peppers, diced 1/2 cup red bell peppers, diced 1/4 cup green onions, chopped 1/4 cup fresh parsley, chopped 6 cups mushrooms, coarsely chopped (white button or more unusual varieties such as portobello, shiitake, or cremini) 2 teaspoons salt 1 teaspoon pepper 1 teaspoon garlic, minced, or to taste 1 teaspoon dried whole-leaf thyme or to taste 1 teaspoon dried whole-leaf rosemary 1 3/4 pounds cream cheese, at room temperature 4 large eggs 1/2 cup heavy cream 1 cup smoked Gouda cheese, grated Preheat oven to 350 degrees. Combine parmesan, breadcrumbs, and butter until thoroughly blended, and press mixture into the bottom of a 9-inch springform pan. Heat oil in a large skillet over high heat. Add onions, peppers, green onions, and parsley, and saute for about 2 minutes or until they begin to soften. Add mushrooms, and saute until tender. Add dry seasonings, and remove from heat. If there is liquid remaining, drain. Beat cream cheese and eggs together with a wire whisk attachment on an electric mixer until very thick and frothy, about 5 minutes. Change to the paddle attachment, and add heavy cream, grated Gouda cheese, and sauteed mushrooms. Mix until thoroughly combined, about 2 minutes. Pour filling over prepared crust, and bake until firm, about 1 hour. Check to make sure that cheesecake is set; if not, extend the cooking time until top is dry and mixture is set. Remove from oven, and allow to cool to room temperature. If you refrigerate cake, allow it to come to room temperature before serving. Serve with crackers or toast points. Yield: 25-30 servings. Note: These cheesecakes will freeze successfully. Remember to thaw them very slowly, perhaps overnight in the fridge. MARINATED CRAB CLAWS 1/4 cup fresh lemon juice 1/4 cup olive oil 1 tablespoon dried Italian seasoning mix 1 teaspoon seasoned pepper 1 tablespoon fresh garlic, chopped 1 teaspoon salt 2 pounds cocktail crab claws 1 (14-ounce) can artichoke hearts, chopped 1 (4-ounce) jar sliced pimientos, drained 1/4 cup bell pepper, chopped 1/2 cup celery, chopped 1/2 cup green olives, coarsely chopped 1/4 cup red onions, chopped 1/4 cup fresh parsley, chopped 1 lemon, thinly sliced For dressing, whisk together lemon juice, olive oil, Italian seasoning, pepper, fresh garlic, and salt. Taste for seasoning. In a large plastic container, combine crab claws, artichoke hearts, pimientos, bell pepper, celery, olives, onions, and parsley. Pour dressing over crab mixture; toss well. Refrigerate for at least 2 hours or overnight. Add lemon slices just before serving. Serves 8 for a small party or 20 with a larger menu. POLENTA WITH PORK AND MUSHROOM BOLOGNESE SAUCE PORK AND MUSHROOM BOLOGNESE SAUCE: 1/4 cup olive oil 1 cup onions, chopped 1 pound mushrooms, sliced 2 tablespoons garlic, chopped 2 teaspoons fresh rosemary, chopped 1 teaspoon dried whole-leaf thyme 1 pound ground pork Salt and pepper to taste 1/4 cup dry porcini mushrooms (found in specially food stores), soaked in warm water for 15 minutes and chopped 1 1/2 to 2 cups beef stock 1/2 cup dry red wine 1/2 cup canned tomato puree 1 to 2 teaspoons truffle oil (optional) In a stockpot, heat olive oil over medium heat. Saute onions until clear. Add sliced mushrooms; saute until soft. Stir in garlic, rosemary, and thyme. Saute for a minute. Be careful not to let garlic burn. Add pork; let it begin to brown lightly. Salt and pepper meat to taste, remembering that beef stock is often salty. Add porcini mushrooms, stock, wine, and tomato puree. Reduce heat; simmer gently for 8-10 minutes or until meat is done. Check for seasonings. Add truffle oil just before serving. POLENTA: 3 cups chicken stock 3 cups heavy cream 1 1/2 teaspoons salt 1 teaspoon red pepper flakes 2 teaspoons fresh rosemary, chopped 2 teaspoons fresh garlic, chopped 1 1/2 cups yellow cornmeal (not self-rising) 1/2 cup parmesan cheese, freshly grated In a heavy saucepan, combine stock and cream with salt, pepper flakes, rosemary, and garlic; bring to boil. Add cornmeal; whisk briskly until cornmeal is combined with no lumps. Cook over low heat until grains are soft, just like grits. Add cheese just before serving. To serve, place polenta in a casserole dish. Pour meat sauce down the center. Garnish with more freshly grated parmesan cheese. Yield: 8 servings. |
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