Miss America Pattern Compote

Few things remind me more of my childhood than thick, heavy, depression glass.  When I was young I had no idea it was something special but I definitely remember seeing it in my grandmother's home as well as the home of many of my great aunts and uncles.  The story of Depression Glass is quite interesting.  Depression glass is so named because it was made in the United States primarily during the Great Depression — from the middle 1920s through the 1930s.  Although the majority of depression glass patterns were made in crystal, colored glass enventually became very popular.  In order of their popularity, the top depression glass colors were:  pink, green, amber-yellow, cobalt-blue, red-ruby, black, and amethyst.  The during its day the glass was oftentimes viewed to be “cheap” or “poor” glass because it was mass manufactured by machine, and often given away as a premium or promotional gift for buying a certain product.  It was also used as an incentive gift to get people to buy at a local store, and often could be acquired by saving coupons off of purchases.

American Sweetheart Pattern Platter

There are many patterns that were manufactured to contain all pieces needed for a full dinner service including dinner, salad and bread plates as well as cake plates, butter dishes, serving bowls, etc.  Beginning in the late 1960's American's began collecting depression glass.  Since that time the value has continued to rise.

Rose of Sharon Pattern Cup and Saucer

I have been collecting pink depression glass for a few months now.  I am planning to create an amazing French dessert station at my party.  To make it extra special I will be serving the french delectables on beautiful pink depression glass.  Some of my favorite patterns include American Sweethear, Miss America and Rose of Sharon.  I decided to mix and match patterns because I think it will create more interest.  How appropriate that my vintage Parisian wedding party will include some truly vintage serving pieces straight out of history.

Lately I have been perusing websites, magazines and department stores for the perfect centerpiece inspiration.  My aunt Hilda will be creating the arrangement for me.  She is our families floral designer and I am delighted to have her be a apart of our wedding.  The centerpiece will be placed on the buffet/sideboard located in our formal dining room.  We have 10 foot ceilings on the main level so I am not afraid to add height.  Our party will have a vintage paris theme and it is important that all of our decorations work to create that feeling.  The centerpiece should be chic, vintage, over-the-top...stunning.

After searching for quite some time I have found a couple of examples I would like Hilda to use as inspiration while she works to create this masterpiece.  It should include ostrich plumes, dangling crystals and or pearls, large, pink, vintage blooms, a wonderful vase.  I love the asymmetry of these arrangements.  They are so perfect!

Here are the inspiration photos that will be used for the creation:

Mont Moulin 2006 Pomerol

While visiting Paris in October I had the pleasure of experiencing a French Wine Tasting. My wedding planner and I had discussed my dream to find the perfect French wine to serve at my wedding party back in Raleigh. We talked about the types of wine I prefer and we were off to find just the right one. In talking with a very knowlegeable Sommelier I was introduced to a new wine. The wine is called Pomerol.

Pomerol is a fantastic wine grown in the ancient and excellent, in terms of wine making, scenery and pedigree, Bordeaux region of France. Bordeaux is located in the South West of France close to the coast and the premier wine trading port of Bordeaux. Bordeaux is the largest 'good vintage' district in the world. Pomerol is one of the best of the red wine 'appellations' (wine growing areas) within the Bordeaux district.

Pomerol lies about 25 miles to the east of Bordeaux. Along the banks of the beautiful Dordogne River. The area is practically exclusively given over to wine production. There is no real village center in Pomerol just scattered Chateauxs and vineyards.  Chateau's are the term used for vineyards in Bordeaux and each chateau can produce between 10 to 1000 barrels of wine. These Chateaus are not always large houses, some of them, particularly in the Pomerol area are just everyday houses but it is the name given to the produce of an individual vineyard producing wine in the area. Bordeaux wines are not usually ready to drink for at least two years after the wine has been bottled, and sometimes they are not ready for twenty years.

We were presented with a bottle of Moulin la Gravière, Mont Moulin, 2006 LaLande de Pomerol. We were instructed to give it a few moments to breathe and then take a nice sip. WOW – what a wonderful wine.  It is rich and gentle, deep red in color, but not too acidic. It also did not have alot of tannin. It is just one of the nicest red wines I have ever had the pleasure of drinking.

So, we spent a couple of hours sipping wine, eating cheese, crackers, salmon and foie gras and then I purchased 18 bottles to share with my family and friends. Yes, I safely flew across the Atlantic with 18 bottles of some of the best Bordeaux has to offer, passed US customs and now the bottles sit in wait for our magnificent party. I love that I was able to bring a real taste of France back to Raleigh to share with those I love the most!

For our wedding celebration I am in pursuit of the best wedding punch ever.  I have been scouring the internet and talking with friends and family to try and find THE recipe for us.  We are trying to incorporate a French or Parisian feel to as much of our party as possible and the punch is no exception.  Last year I had some friends over and prepared a "Champagne Punch."  This is a definite possibility since we can easily make it with French Champagne.  It is really something special.  The recipe is as follows:

Ingredients:

• 2/3 cup fresh lemon juice
• 2/3 cup superfine sugar
• 1 cup vodka
• 1/2 cup limoncello
• 2 teaspoons vermouth
• 1 (750 ml) bottle chilled dry Champagne or sparkling wine
• Ice
• Lemon twists, for garnish

Directions:

Combine the lemon juice, sugar, vodka, Limoncello, and vermouth in a large nonreactive bowl and stir until the sugar is completely dissolved. Cover and refrigerate until chilled, 1 to 2 hours. Add the Champagne and stir to combine.

Source

Another of my favorite punches is terrific for a fall reception or party.  Called a "Tart and Bubbly" punch the star of this drink is cranberries:

Tart and Bubbly Punch:

Ingredients

• 2 (6 ounce) cans frozen pink lemonade concentrate
• 1 (6 ounce) can frozen pineapple juice concentrate
• 1 gallon cranberry juice
• 2 liters cranberry ginger ale
• 4 cups crushed ice

Directions:
In a large punch bowl, mix lemonade concentrate, pineapple juice concentrate and cranberry juice. Add ice and slowly pour in the ginger ale.

Over the next several weeks I will be trying out several other punch recipes.  I am looking for something sophisticated and delicious!  If you have any suggestions please post and I will give them a try.

Anyone that knows me, even a little, knows how much I love to cook and entertain. For me it's an artistic expression of love and friendship. Growing up and living in the South, food is always the center of any event. Family, friends and good food go hand-in-hand. In the South you don't really need a reason to eat, you just need someone to share it with.

As a small child my mother had what she refers to as a “duke's mixture” (another southern saying meaning mixed bunch or hodge-podge) of serving bowls, plates and platters. Some were solid, others had patterns and all were different in color. When I think of the family dinner table each night recollections of a green, glass, swirl bowl and a yellow, rectangular, divided plate immediately come to mind. Mom always cooked us dinner and I recall several where the “Pièce de résistance” was a steaming pot of oyster stew accompanied by a hefty amount of Saltines (not my favorite but definitely memorable).  Mom is a terrific cook so it's not hard to love even the most un-loved of dishes.  It was at these family dinners that I believe my infatuation for dinnerware really began.

My grandmother Callicutt lived just down the hill from our house when I was growing up. On Sundays I would ride home from church with grandma and grandpa and feast on grandma's cooking for lunch. My grandmother had a selection of serving plates and bowls that were almost entirely solid white. I recall asking her one time why she didn't have “pretty” colors like mom and I still recall just what she said. She told me that collecting just white dishes gave her the clean slate she needed to dress her table any way she wanted. She could use green, blue, red, brown, striped, paisley...it really didn't matter. Her food would always be the star and she wouldn't have to have so many dishes. I certainly didn't realize it at the time but her logic planted itself inside me and began to grown.

This brings me to present day where I oftentimes cook for friends and sometimes (if I am lucky given long distances) even family. I begin by opening up my cabinets filled with pearly white dishes – all with their own story – just waiting to tell it. I have a growing collection of linens; runners, napkins and placemats. I have a less impressive collection of vases all waiting patiently for their moment to shine. This is why I love Crate and Barrel. They offer a huge collection of white serving pieces, great linens and even better vases. I once contemplated getting a part-time job at C&B just for the employee discount. I was quickly advised by friends that I would merely be feeding a habit and not improving my financials, kind of like an alcoholic working at the ABC store.  My love for Crate and Barrel has finally come full circle. I finally, after 36 years and hundreds of trips by the windows, get to create my very own Crate and Barrel Wedding Registry! Just this experience alone will make me smile from ear to ear for at least a month! Thank you Crate and Barrel - I know my grandmother would have thanked you as well if she were still with us to enjoy!

I am devoting this post to my love for lavender.  During my recent travels to Paris I met with Karine Garillon who owns and operates a lovely florist in the heart of Paris (more coming in a later post).  She deals only with local, French growers and she buys only the most fragrant plants for her shop.  She will be creating my wedding bouquet and any other flowers we have on our wedding day.  I shared with her my love of Lavender and she is going to include springs of French lavender in my bouquet and in Eric's boutonniere.  Lavender is one of my most favorite fragrances.  Pure, natural and so soothing I find myself instantly drawn to the fragrance.  A few years back I participated in a craft show where I showcased hand-made items all scented with French lavender.  As it remains one of my best shows ever I dont' think I'm in the minority when it comes to the love of lavender.  Eric also enjoys the lavender fragrance especially in burning candles.  For our reception in Raleigh next spring I am planning to offer bundles of French lavender to our guests as a favor.  Just one way we can bring a little bit of France back home and share it with our cherished familty and friends.  In addition, most people do not know that lavender is also an excellent cooking herb.  One of our wedding cakes at the reception will be filled with Lavender and Lemon cream. YUM!

A brief history of lavender is posted below.  If you've never taken the time to stop and smell the ... lavender -- you should.  It just might lighten your mood!

As an herb, lavender has been in documented use for over 2,500 years. In ancient times lavender was used for perfume by the Egyptians, Phoenicians, and peoples of Arabia. Romans used lavender oils for bathing, cooking, and scenting the air, and they most likely gave it the Latin root from which we derive the modern name (either lavare--to wash, or livendula--livid or bluish). Perhaps first domesticated by the Arabians, lavender spread across Europe from Greece. Around 600 BC, lavender may have come from the Greek Hyeres Islands into France and is now common in France, Spain, Italy and England. The 'English' lavender varieties were not locally developed in England but rather introduced in the 1600s, right around the time the first lavender plants were making their way to the Americas. In Medieval and Renaissance Europe, the washing women were known as "lavenders" and they used lavender to scent drawers and dried the laundry on lavender bushes.

The Croquembouche is a traditional French wedding cake.  The exact translation of the word is” crack in one’s mouth” or “crunching in one’s mouth” because of the sensation you get while eating one of the puffs. The croquembouche has been used as a celebration cake for weddings by the French nobility since the early 18th century. Each wedding guest would bring a “sweet bread” or two with them to help create a tower of cream puffs. The bride and groom would attempt to kiss over the tower.  (I hope Eric's height will compensate for me being vertically challenged)  As tradition has it, the hope was that this ceremony would grant them a prosperous life together, which in those days of course included having many children (not sure about the many part but Eric and I do plan to have children).

The cake itself consists of puffs of choux pastry filled with a vanilla crème patisserie, held together with a delicious cobweb of caramel. Although tradition calls for it to be decorated with sugared almonds, there are many ways of serving this versatile cake. They range from lacing it with spun sugar to drizzling dark or milk chocolate over the whole pyramid. As with traditional wedding cakes, during the cutting of the cake, most couples pose with a knife against the croquembouche before it is taken away for serving. Traditionally, the croquembouche is served by hitting it hard with a sword, with the bridesmaids catching the pieces in a tablecloth.  (You just have to love the fun in tradition)  Below are some examples of a croquembouche.  They range from simple to very elaborate.  Can't wait to share one with our friends and family at our reception in May.

Today we visited an awesome Patisserie and Confiserie (pastry and confections shop) in Carrboro, NC.  Miel Bon Bons opened its doors in 2008 and their dessert creations are out of this world!  Bonnie Lau, pastry chef and owner expresses her passion for specialty desserts through exquisite designs, distinct flavors and unique textures.   Working and studying under some of the world's most renowned chefs such as;  Ewald Notter, Jacquy Pfeiffer, Colette Peters, and Ron Ben Israel, her never ending quest for discovering innovative techniques has led to extensive traveling throughout the US and Europe with a main focus in France where she studied pastry art under the M.O.F (Meilleur Ouvrier de France) at ESCF Ferrandi in Paris and the l'ecole Lenotre Paris.  Bonnie treated Eric and I to cakes and chocolates fit for a King.  We will be offerening Bonnie's creations at our reception to be scheduled for mid-May 2011.  Below are some pictures of the amazing work Bonnie produces in her great shop in Carrboro.

Artisan Chocolates created by Bonnie at Miel Bon Bons

Bonnie Lau, Owner and Pastry Chef at Miel Bon Bons