Wedding Favors

Today, we bring you another awesome favor idea, one that our marketing manager actually received at a wedding this summer: a CD of love songs, carefully selected by the happy couple. We love this unique and personal idea!

Hero

Sara and Kambiz created a mix of both romantic love songs and all-around happy songs, including those they played for their walks down the aisle and their first dance. They also designed the CD face and cover (so cute!) and printed guests’ names and table numbers on one side, so it doubled as a seating chart. Brilliant, right?

Below is a selection of songs from their CD to inspire your wedding music, your version of the CD favor or even just some afternoon listening! Enjoy!

“Best Days” – Eric Hutchinson

“Lovely Day” – Maroon 5 ft. Bill Withers

“You Are the Best Thing” – Ray LaMontagne

“On Top of the World” – Imagine Dragons

“The One I Love” – David Gray

“Sweet Pea” – Amos Lee

“I Won’t Let You Go” – James Morrison

“Turning Page” – Sleeping at Last

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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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