Howerton+Wooten Events Blog. The musings of a Maryland Wedding and Event Planner

Rehearsal Dinner Options

 
Your rehearsal dinner doesn't have to be at the long table in a restaurant's private room!

This week, we will focus on fun and unique ideas for wedding rehearsal dinners.

Enjoy!

Love and Soul Always, Kay

 

(Photo: Loft 11)

Friday Happy Hour: The Wedding Dress Cocktail

First and foremost, any cocktail called, "The Wedding Dress" is all right with me.

This cocktail (found on FineLiving.com) would be perfect for a bridal party luncheon or a "girls night out."

Ingredients --

One (1) Egg White

Ice

Two (2) Ounces of Silver Tequila
Juice of ½ Lemon (approximately ½ ounce)

Splash of Frangelico Hazelnut Liqueur

Agave Nectar, to taste (approximately one teaspoon)

Sprinkle of Walnuts, chopped and toasted

 

Preparation –

 

Place egg white in a martini shaker

Shake vigorously until frothy, up to 5 minutes.  Set aside.

In a Pint Glass with Ice, mix the Tequila, Lemon Juice, Hazelnut Liqueur and Agave Nectar.

Add the mixture to the Martini Shaker with the Egg White and shake to blend.

Strain and pour into a martini glass and top with chopped, toasted walnuts.

Enjoy!

Love & Soul Always, Kay

(Photo: FineLiving)

Friday Happy Hour: Chai Toddy

Chai Tea is my favorite drink of the morning.  So, I was very intrigued when I found this Chai Toddy recipe on FineLiving.com.  I am happy to report that I find it an excellent option for a cold Friday evening.  (I think I will give it a try again tonight!)

 

Ingredients –

One (1) part Chai Tea concentrate
One (1) part Whole Milk  (I'd substitute Whole Milk for Soy Milk - Chai tastes so much better with Soy)

One (1) Star Anise

One (1) Ounce of Cognac/Brandy

One (1) Ounce of DeKuyper Buttershots Liqueur or Butterscotch Schnapps

½ Graham Cracker, crushed and powdered

Preparation –

Bring chai tea concentrate and milk to a simmer over medium-low heat.

Stir in star anise to flavor.

Remove from heat.

In a mug, add brandy and butterscotch liqueur.

Pour chai tea mixture into mug.

Stir slightly and dust with crushed graham cracker.

 

 

 

Enjoy!  If you decide to make one for yourself, let me know what you think.

 

Love & Soul Always, Kay

 

 

(Photo: FineLiving)

Champagne Cocktails

In approximately 36 hours, we will be toasting in a new year.  If you are on the hunt for a new Champagne Cocktail recipe, check out Food and Wine's web site.

They have a slideshow of Champagne Cocktails (along with the recipes).

I must mention that The Champagne Mojitos sound really good.

If you try one, let me know what you think.

Love & Soul Always, Kay

(Photo: Food And Wine)

Holiday Survival Tips

Here are some of my "oldie but goodies" for surviving the holidays at your house.  Enjoy!

• Thanksgiving Survival Tips for a First Time Holiday Hostess
• Tips for a Happy Holiday Host
• Toasts for Any Occasion
• Four Options for Turkey Carving Greatness
• Party Beverage Calculator

Love & Soul Always, Kay

Biscotti Makes a Tasty Holiday Gift

I am not sure where I found this recipe, but it is a keeper for homemade Biscotti!

I try to make a batch for Howerton+Wooten Events associates every year.  I place the cookies in a mason jar with the a Starbucks gift card attached.  And, voila!  A holiday treat on a relaxing snowy afternoon.

  

Ingredients

1. One (1) eight-ounce package of cream cheese, softened

2. Three-fourth (¾) cup of butter (I actually think that soy butter works better for baking)

3. Three-fourth (¾) cup of sugar

4. One (1) teaspoon of vanilla

5. One-half (½) teaspoon of anise extract 

6. Four (4) eggs

7. Three and one-fourth cups of flour

8. One (1) teaspoons of baking powder

9. One-eighth (⅛) teaspoon of salt

10.  One-half (½) cup of sliced almonds, toasted

 

 

Recipe

 

 

1. Preheat your oven to 400° F.

2. Beat the cream cheese, butter, sugar, vanilla and extract in a large mixing bowl at medium speed until well blended.  Blend in the eggs.

3. Gradually add combined dry ingredients; mix well.  Stir in almonds.

4. On a well-floured surface (with your floured hands) shape dough into three 12” x 1½” logs.

5. Place the logs 2” apart on a greased and floured cookie sheet.

6. Bake 15 to 20 minutes or until the cookies are a light golden brown.  (The dough will spread and flatten slightly during baking)  Cool slightly.

7. Take the cookies off of the cookie sheet.  Diagonally cut each log into ¾” slices.  Place them back on the cookie sheet.

8. Continue baking the biscotti for five to ten minutes or until light golden brown.

9. Allow them to cool on a wire rack.

Go ahead!  Dunk these crisp cookies into wine or coffee!  That's the Italian tradition.

Love & Soul Always, Kay

"Much Ado About Nothing" with a Caribbean flair

Washington DC area friends,

If you are looking for something to do this weekend, check out Much Ado About Nothing at Folger's Elizabethan Theatre.

To give it a little spice (literally), the director, Timothy Douglas has created a Washington-specific adaptation of Shakespeare's play inspired by the annual D.C. Caribbean Carnival.  The story involves the preparation of a wedding-themed float for the annual Caribbean carnival's parade through Northwest Washington.

Much Ado About Nothing will play at Folger Elizabethan Theatre until November 29, 2009.  Folger Theatre's street address is 201 East Capitol Street, SE.  Tickets cost $30-$60.

Love & Soul Always, Kay

(Photo: Folger Shakespeare Library)

Peanut Butter Pie: An Easy Fall Recipe

This has got to be one of the lightest peanut butter pie recipes I own!

Before my family faced the challenge of living with peanut allergies, this recipe used to be a favorite for my husband.

I found it more than 10 years ago on the back of a postcard from Mount Vernon Realty Inc. in Northern Virginia.

Ingredients

1. Four (4) ounces of cream cheese

2. One (1) cup of confectioners’ (powdered) sugar

3. One (1) nine-ounce package of whipped topping

4. One-third (⅓) cup of peanut butter

5. One-half (½) cup of milk

6. One (1) 9” graham cracker crust

Recipe

1. Whip the cheese until it is soft and fluffy.

2. Beat in the sugar and peanut butter.

3. Slowly add the milk, blending thoroughly.

4. Fold the topping into the mixture.

5. Pour it into the pie shell.

6. Freeze until firm.

7. Before serving, drizzle with chocolate syrup or top with chocolate curled shavings.

 

Enjoy!

 

Love & Soul Always, Kay

Pink Ribbon Chocolate Covered Berries

I think chocolate-covered strawberries are a small piece of heaven!  I especially love it when they are served at the end of a wedding reception dinner.  They go very well with champagne.

The next time you serve a "sweet treat" at the end of your dinner, consider serving these Pink Ribbon Berries.

These gigantic, hand-dipped strawberries are super sweet and 10% of the revenues goes to the Susan G. Komen for the Cure.

Love & Soul Always, Kay

Easy Black Forest Trifle for a Bridal Shower Luncheon

This trifle recipe is almost perfect for a bridal shower luncheon -- It has plenty of chocolate; it gives a pretty presentation, and it is incredibly easy to make!

Ingredients

1. One (1) standard box of chocolate cake mix

2. One (1) one-ounce box of chocolate instant pudding mix

3. Two (2) cups of milk

4. One (1) 21-ounce can of Lucky Leaf Cherry Pie Filling

5. Two (1) cups of frozen whipped topping, thawed

6. Chocolate curled shavings (optional)

Recipe

1. Prepare cake mix according to package directions in a 13” x 9” cake pan.

2. After you let the cake cool in the pan, remove it and cut it into cubes.

3. Prepare pudding mix according to the package instructions, using two (2) cups of milk.  Chill the pudding at least 30 minutes.

4. Place half of the cake cubes in a three-quart trifle bowl.

5. Spoon half of the cherries over the cake

6. Spread one (1) cup of the pudding over the cherries, and top with half of the whipped topping.

7. Repeat the layers.

8. Top with the chocolate curls, if desired

9. Cover and chill for at least eight (8) hours.

I found this recipe on the back of a can of Lucky Leaf Cherry Pie Filling.  The Lucky Leaf web site has a lite version of this recipe.  I am sure that it doesn't taste the same, so I would probably just reduce the size of my serving with the original instead.

Enjoy!

Love & Soul Always, Kay