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

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

Wedding Guests with Food Allergies

Did you know that approximately 12 million Americans have food allergies?

According to many reports, the most common food allergies in adults are shellfish, peanuts, tree nuts, fish, and eggs, and the most common food allergies in children are milk, eggs, peanuts, and tree nuts.

So how does this affect you as you plan your wedding menu?

First and foremost, there are so many more food allergies than the ones noted above, so it is almost impossible to take care of everyone's needs.  But with some careful planning (and flexibility), it shouldn't prevent you from selecting the food you love.

In most cases, wedding guests with serious food allergies are already going to take the necessary precautions for their reception meal.  But they will consider you a rock star bride if you offer some menu options that might be able to accommodate their dietary needs.

Communication is Key -- If you know that you have wedding guests with food allergies, let your chef know so that they can plan the menu (and recipe) accordingly.   Work with the banquet captain to ensure that the banquet staff is prepared to describe each menu items if asked.

 

Food Identificaiton -- Always provide a menu card (even if your menu is a buffet).  This allows your guests the opportunity to inquire about the preparation of a food option before they get in the buffet line.  In addition to the menu card, work with the venue to identify each food item with a small tent card.  This will help your wedding guests avoid making an incorrect selection.

 

Shellfish – I live in the state of Maryland, which is the land of crab cakes.  Guests expect to see them on the menu.  If crab cakes (or any shellfish for that matter) is a "must have," consider offering it as one of your hors d’ oeuvre options and instead of the entree.  If you must offer shellfish during your meal, make sure that you have a tasty alternative available.

 

Tree Nuts and Peanuts – With so many people allergic to peanuts and numerous tree nuts, consider avoiding them in your menu altogether.  If you have your heart set on a pecan encrusted Chilean sea bass, then make sure that your chef makes a few non-pecan options too, because I am sure you will get that request.  Also, try to avoid offering an open bowl of nuts on your buffet or dessert table -- the chances for cross-contamination are so high.

Wedding Cake – As a former baker, I know how easy it is for cross contamination to take place with baked goods.  Consider offering a dessert alternative such as fresh fruit with whipped cream or sorbet.

Buffets – Buffets are a great option for guests with food allergies and diet restrictions because it offers your wedding guests numerous food options.  Don't offer

 

Prepare for Emergencies -- Sometimes the best laid plans can't avoid emergencies.  Make sure that your wedding planner has Benedryl packets on hand, and check with the venue coordinator regarding their crisis management plan -- Most wedding guests with food allergies carry their own Epinephrine (adrenaline) medication to reverse the severe symptoms of anaphylaxis, but you want to make sure that the venue's security staff is able to react if needed.

 

For more information, check out one of the following web sites --

 

The Food Allergy & Anaphylaxis Network

 

Allergy & Asthma Network Mothers of Asthmatics

 

Food Allergy Initative

 

Finally, make sure that you have the address and phone numbers for the nearest hospital. (just in case)

 

Love & Soul Always, Kay

 

 

**Disclaimer:  I am not a healthcare professional, nor am I an allergy expert.  Therefore, you should not take this post as medical or healthcare advice.  I am just giving recommendations that I believe would improve the overall experience of your wedding guest(s).

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

Howerton Handbook: Wedding and Event Planning Calculators

 

Some of my most popular blog posts are the posts I call, “Calculator Posts.”

 

These are the posts that help you figure out if you have enough of what you need for your wedding day or for your big event.

I have listed some of my most popular calculator posts below –

· Event Beverage Calculator

· Wedding Reception Ballroom Size Calculator

· Wedding Reception Dance Floor Calculator

 

· Portable Restroom Calculator

Looking for another type of planning calculator?  Let me know – I am happy to help!

Love & Soul Always, Kay

 

 

 

(Photo: Freefoto.com)

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

Friday Happy Hour: An Arnold Palmer for the Kids

 

Tomorrow is our 4th annual slip and slide party.  So today's happy hour drink is a neighborhood favorite!

The Arnold Palmer!

This unconquerable mixture of iced tea and lemonade was a southern classic way before Arnold Palmer entered the world!  But who cares – Calling it an Arnold Palmer makes it  taste better!

Ingredients –

· Ice

· One-half (½) cup Lemonade

· One-half (½) cup of Iced Tea (my guys prefer sweetened Iced Tea)

Recipe –

· Place the ice in a tall glass.

· Fill the glass halfway with lemonade

· Top with the with iced tea

· Throw in a straw and a sprig of fresh mint and you are good to go!

 

Enjoy!

 

BTW: If the grown-ups prefer to have a little more kick in their Arnold Palmer, consider making a second batch for the adults and adding a little rum.  Yum!

 

Love & Soul Always, Kay

(Photo: Baking Bites)  <-- Check out Baking Bites for a more detailed recipe of the Arnold Palmer!

Fresh Fig Tarts for a Late Summer Engagement Brunch

 

Now that figs are in season, I cannot resist sharing one of my favorite tart recipes.

I found this recipe almost 10 years ago in an Elle Magazine recipe card <does this magazine still provide recipes?>.

 

And I must tell you that these little tarts are a favorite at my "end of the summer" parties every year.  I think they would be great for a late summer engagement party or brunch.

Ingredients

1. Seven (7) ounces of puff pastry, cold

2. Two and one-fourth (2¼) pounds of ripe figs (green or black)

3. One and one-fourth (1¼) cups of sifted confectioners’ (or powdered) sugar

4. One-fourth (¼) teaspoon of cinnamon

 

Recipe

1. On a lightly floured work surface, roll the cold pastry into a 7” x 10” rectangle (approximately ⅛” thick).

2. Divide the pastry into six rounds and use one round to line each of the six 3” tartlet pans.

3. Place the pans on the baking sheet and refrigerate for one hour.

4. While the dough is chilling, preheat the oven to 475° F.

5. Rinse and peel the figs.

6. Mash the pulp together with the sugar and cinnamon until it is smooth and well combined.

7. Remove the baking sheet from the refrigerator.

8. Fill each pastry shell with an equal portion of the fig mixture.

9. Place the baking sheet in the oven for 8 to 10 minutes or until the pastry is golden brown.

 

By the way, you can probably purchase the little pastry shells at the grocery store (instead of making them yourself).  No need to wear yourself out!

 

Love & Soul Always, Kay

 

 

A little background information about figs: This mildly sweet fruit is believed to be indigenous to western Asia and to have been distributed by man throughout the Mediterranean area.  Remnants of figs have been found in excavations of sites that trace back to at least 5,000 B.C.