Recipe

HeroChampagne and celebrations go hand in hand, so it’s no surprise that bubbly is hugely popular at weddings. Though champagne is plenty fancy already, adding a bit of pear and ginger is a tangy twist worth trying!

INGREDIENTS
2 oz. pear juice
1/2-1 oz. ginger simple syrup (recipe follows)
Brut champagne (you’ll want a drier champagne to offset the sweetness of the juice and syrup)
Candied ginger slices or fresh pear slices for garnish

Ginger Simple Syrup:
1 cup water
1 cup sugar
8 pieces of ginger, peeled and sliced into 1/4 inch rounds (for a stronger ginger flavor, you can grate it instead)

STEPS
1. In a small pot, combine all ingredients for the ginger simple syrup and bring to a boil. Stir until sugar is completely dissolved.

2. Reduce heat, simmering gently for 10 minutes or until the sugar syrup thickens. Remove from heat and allow to cool completely.

3. Strain through a mesh strainer into a bottle. Once cooled, combine the pear juice and syrup in a champagne flute.

4. Fill the rest with champagne, garnish and serve—at your wedding, bachelorette party or even a wedding planning session with your girlfriends.

Cheers!

Original recipe from Sweet Peas and Saffron

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Homemade favors are some of our favorites to receive at weddings–especially when they involve food! A few standouts from a quick poll of our wedding team: caramels, seafood seasoning, granola, s’mores kits, honey and even salsa! YUM.

HeroWe were inspired by the delicious-looking strawberry-rhubarb jam from Caroline and Jason’s wedding, so we asked Caroline to give us her recipe. Read on below and try it yourself.

INGREDIENTS (makes 20 4-ounce jars)

4 1/2 cups rhubarb, cut into 1/2-inch pieces
6 cups white sugar
4 1/2 cups fresh strawberries, halved
1/4 cup lemon juice
20 4-ounce canning jars with lids and rings (sterilized in boiling water for at least 5 minutes)

STEPS

1. Mix rhubarb and sugar in a large, heavy pot and let stand for 2 hours; stir in strawberries and lemon juice.

2. Bring the mixture to a boil, stirring to dissolve sugar. Lower heat to medium-high and cook jam at a full rolling boil until thickened, stirring often to prevent scorching, for 20 to 25 minutes.

3. Remove from heat and stir for 2 to 3 more minutes. Skim off any foam.

4. Pack the jam into the sterilized jars, filling to within 1/4 inch of the top. Then run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims to remove any food residue. Top with lids and screw on rings.

5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring water to a boil.

6. Carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Water level should be at least 1 inch above the tops of the jars. Pour in more water if necessary to cover.

7. Bring the water to a full boil, cover the pot with a lid and process for 10 minutes.

8. Remove the jars from the pot and place several inches apart on a cloth-covered or wood surface. Let jars stand on wire racks for 24 hours to cool and seal.

9. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Then, decorate however you wish! Tie with twine or ribbon and add a card, place a sticker on the top of the jar or wrap in tissue. Write names and table numbers on jars to double as a seating chart and favor!

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Andrea Wasserman, our National Bridal Director, is recapping the highlights of her most recent buying trip to designers’ showrooms. Here’s what she had to share.


Dinner break! Confession: We indulged in NYC Restaurant Week while in town and ate at Riverpark (it’s on the East River, and all produce is grown in a garden “farm” just outside). We met up with Kerry, the lovely genius behind Nina bridal shoes and accessories. Psst…She tells us even more headpieces are in the works. Did we hear you love and want more birdcage veils? You’re in luck.


Showroom: Eliza J
Current favorite: Belted Spaghetti Strap Fit & Flare Dress and Woven Fit & Flare Dress. Our Wedding Stylists work with so many brides who select a color and a fabric and let their bridesmaids choose coordinating dresses. So, we picked these two styles to make it extra easy! The color is perfect for brides now getting ready for fall/winter weddings, and the textured fabric is soft yet structured.
Looking forward: The most incredible shades of pink on bridesmaid dresses, from pastel brocades to fuchsia solids, in ladylike silhouettes finished with belts and brooches.


Showroom: Donna Morgan
Current favorite: Strapless Satin Inset Chiffon Gown. Sometimes (okay, often) classic and black is the way to go. This mixed-media style is just that. Plus, it’s fluid enough for day and elegant enough for evening.
Looking forward: Here’s a hint—if you think tulle only comes in white and is only for the bride, think again.

Showroom: Nicole Miller
Current favorite: Accessories! You may think of this designer as making some of our brides’ favorite gowns, and you’re right. But now we’re offering Nicole Miller belts and hairpieces to go with them.
Looking forward: Lace and illusion, two trends right off the bridal runways. Plus, Nicole’s strawberry-rhubarb pie. That’s right, this designer-foodie-chef gifted us her personal recipe as we left the showroom.

Click to enlarge.

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