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Monday, October 30, 2006

Another Weekend, Another Wedding
A play by play would take years, so here it is for your consumption.

While it appears to be ten courses, you should know that dessert actually involved three dishes served in succession: sweet red bean soup, then sesame balls, and finally, the wedding cake. Also, the pork platter featured deep fried jelly fish, sesame beef and some very slippery little squids.

We were there for five hours, eating nonstop for about four.

posted by Robin at 8:48 AM; 1 comments



Sunday, October 29, 2006

Cupcakes
Shannon and I woke up on the morning of October 21st and walked to the grocery store for last minute ingredients. It was foggy when we started out but the sun had broken through by the time we had our vanilla and chocolate chips, revealing a sparkly fall day for a wedding.

Before we could enjoy the festivities, we got to work. Shannon's recipe was Chocolate Ricotta and mine was Blackberry Buttermilk (v Martha Stewart).










(Shannon washing her hands; Shannon dispensing batter with Katie for company)

Hours after Martha would have finished, I pulled from the oven my modest contribution to Lauren's wedding day feast:













Blackberry Buttermilk Cupcakes

2 2/3 cups all-purpose flour, plus more for tossing berries
1 tablespoons baking powder
1/2 teaspoons salt
1/4 teaspoon baking soda
1 cup unsalted butter, softened
1 3/4 cups sugar
2/3 tablespoons pure vanilla extract
4 large eggs
1/2 cups buttermilk
1 and 1/4 cups blackberries - frozen were fine (sorry Martha)


1. Preheat oven to 350 degrees. Sift together flour, baking powder, salt, and baking soda in a large bowl; set aside.


2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 12 minutes (12 minutes is a long time; I got bored after about five but it seemed to work out okay). Mix in vanilla. Add eggs, 1 at a time, mixing well after each addition. Add flour mixture in two batches, alternating with the buttermilk. Divide batter among prepared pans. Toss berries in flour to coat completely, and gently press into batter. I found that each cupcake could accomodate three or four berries.


3. Bake until a cake tester inserted in centers comes out clean, 25-30 minutes. After allowing cupcakes to cool slightly, transfer to wire racks. According to Martha, these can be wrapped in plastic and stored up to a day.

The cupcakes were served unadorned so that we could each frost our own with toppings prepared by Lauren, Garth and Marika. Shannon's Chocolate Ricotta disappeared too quickly for me so I got to review the fruits of my own labor with Blackberry Buttermilk and chocolate ganache. It was delish!

Great wedding, Lauren!

posted by Robin at 5:43 PM; 0 comments



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Another Weekend, Another Wedding
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