Along with their families, Alex & Carson threw an elegant country bash complete with cowboy boots for the bride and all the bridesmaids! The day began with the bride and bridesmaids arriving in the morning to enjoy the bridal tea I had prepared for them, while Mari Lopez Catano made sure that the ladies received the royal hair and makeup treatment.

As the ceremony time drew closer, DV Event Productions arrived to begin photographing the special day.  You can see their magical pictures by clicking here. Outside in the grove, Lily, along with all of the wonderful staff from Mena Catering, was busy putting the finishing touches in the reception tent.  The couple chose to do a true Southern dinner and the smell was deliciously intoxicating as things were getting underway!

When the time for the ceremony arrived, Alex boarded the carriage with her father and Bitton events began playing the very touching country songs the couple had chosen for the event.  As Alex walked down the aisle to meet Carson, who was in full uniform at the altar, it made for a truly moving moment.  This was our first military wedding and I have to say that, as a family, we were honored to be a part of it. 

We wish Alex & Carson a lifetime of happiness!  Congratulations!

After enjoying a day of pampering, these lovely ladies went on to enjoy the “Bridal Tea”, which I had prepared for them. The bride asked that I include my strawberry and goat cheese crostini as part of the menu.  She fell in love with it when I made it for her back in June!   As always, it was a big hit! I love getting to spend this time with the bridal party throughout the day, seeing all the preparations, speaking with the grandmothers, nieces, aunts, cousins etc.  It’s such a special time shared by all, leading up to the big event.

As the ceremony drew closer, Alex and his groomsmen arrived via limousine to join the girls and begin taking their pictures.  The chapel area was set up with beautiful lanterns of all different sizes framing the aisle strewn with white rose petals, while the reception area was a sea of twinkling bistro lights. 

As the ceremony was about to begin, Alicia boarded the horse-drawn carriage and made her way to the chapel.  After what was a very touching ceremony, music mixologist, Tommy Martinez (AKA “DJ Aqua”), got the cocktail hour going while Mena Catering began serving up their very delicious fare.  Back inside the farmhouse, we could hear the singing and dancing into the evening hours. 

Once again, a happy couple began their life at a place that means so much to my family.  It brings genuine joy to us to know that our farm will forever hold a special place in others’ hearts and that we were able to witness the beginning of their lives together.

Congratulations Alicia & Alex!

The bridal party arrived at around 11 AM and was treated to a day of pampering and beauty by makeup artist Joannah Henley and Genevieve Becerra La Vecchia from “A cut above “.  Enjoying the “Bridal Tea” which I had prepared for them, they sipped mimosas and began getting ready for the big event.  After being met by the Groom and groomsmen later in the afternoon, the happy couple was ready for their “first look” pictures.  The talented duo of Dan & Vicki from “Starfish Studios” captured the memories made that afternoon and into the evening.  With their unintrusive and simply elegant style, the pictures will surely be images to last a lifetime!

As the time came for Ali and her father to board the carriage, the beautiful evening weather began to set in.  Music for the ceremony was very close to Ali & John’s heart, as John’s mother, a very talented pianist delighted everyone with her musical selections.  After a moving ceremony, the cocktail hour and dinner with food provided by “Catering Concepts” was under way!  The very kind Sean McCourt with “The Party Pros” entertained everyone with a varied and fun selection of music.

Back in the farmhouse, we could hear the laughter and dancing throughout the evening.  On this night as two families became one, I couldn’t help but think of what a gorgeous event everyone had helped put together.  It was impossible to not feel the love exuded from both families from the very moment we met them, and I think that love transcended itself into everything we all helped prepare for them.

Congratulations Ali & John!!

The family arrived to the farmhouse at 10 AM and began getting ready, while enjoying the “bridal high tea”, which I had prepared for them.  The champagne was flowing inside the farmhouse while her nieces enjoyed playing outside in the grove.  One of them was practicing riding her unicycle, which I found quite impressive! Natalie from Hair & Makeup I DO helped get the bride and bridal party “ready for their close-up!”  The bride’s family from Alabama and the groom’s family from the UK took this time to talk and enjoy the day together.  The very kind Salman Bhatti and his team were there to photograph all of these special moments in a professional and non-intrusive way, in what will I’m sure result in timeless and gorgeous images caught on film.

The sun began to set and Eleganza Strings began to play while Julie and her father boarded the horse drawn carriage towards the chapel. The evening sky revealed a sparkling blanket of stars and the chilly weather just seemed to frame everything in place.  After the moving ceremony which left but a handful of dry eyes in the house, DJ Leroy made sure to “kick things up a notch” and get the party going.  Mena Catering provided the scrumptious customized gourmet fare.  The reception tent was a vision of vintage, antique, and Southern-inspired beauty!  As the evening went on, laughter, music, and several “oohs and ahhhs” could be heard from the reception tent.  All and all, it was the perfect day followed by a magical evening!

Congratulations Julie & Ben!

As the bridal party was getting ready and enjoying their “bridal high tea,” the farmhouse was filled with laughter and joy.   The bridal party’s makeup was impeccably done by Dunia Rivero.  The bride and all of these beautiful ladies were “red carpet ready” once Dunia finished working her magic!  You can read Dunia’s kind words about that experience on her own blog:

http://www.miamimakeupartist.com/2013/02/28/beautiful-day-in-miami-for-a-wedding/

We truly enjoy welcoming couples and their families, friends, and guests to our farm.  I’ve always said that I wish you could bottle up the joy one feels at weddings.  So often we get caught up in the negativity which the media and society in general bombards us with.  It is such a refreshing experience when loved ones gather together, all dressed in their finest, with one collective purpose: to wish two very special people a lifetime of happiness.

 This was certainly what Cristy & Alex must have felt that evening.  As Cristy was getting into the horse drawn carriage with her father at her side, my sister, father, and I all looked at each other and smiled.  This was one of those “moments” and it was happening right in front of our eyes.  It’s not often that we are gifted with these rare glimpses while memories are being made.  As the carriage drove off and the sun was setting, the chilly evening breeze began to blow and we were warmed by the love that was felt that night.

(These stunning images all captured by the very talented team at Minerva Photography!)

Congratulations Cristy & Alex!

The building itself is an antique.  The owner, David Stein, a very kind and knowledgeable older gentleman, was more than happy to share a bit of the building’s history.  It was built a hundred years ago, between 1913-1914, as a meeting place for the local chapter of “Woodmen of the world.”  This was not quite a labor union, but rather more of a brotherhood of sorts for local lumberjacks and woodworkers.   

Should they become injured, or should one of them pass away, this is where they would meet to discuss how the injured or late lumberjack’s family could be taken care of.  Raising money amongst themselves, it was an organization whose main purpose was to look after and protect each other.  From 1930 until 1959, it later served as the local office for Southern Bell.  At one point, during a labor protest in the 1950’s, he showed me were a protester placed two sticks of dynamite and blew the front of the building clear off its foundation! 

The store has some very interesting and beautiful pieces, along with a collection of very well-priced artwork.  I bought a few pieces of art, but it was his old books that really peaked my curiosity.  I’m an avid collector of antique cookbooks, and these days it’s not often that you find any which date back further than the 1940’s or 50’s.  So, you could imagine my surprise when I found a 1933 copy of “The Congressional Cook Book.”  Although a great find, this was not the best thing that I took home from this gem of a store.

When I went to pay, David took the book and then went to the back of the store.  He returned with another book and said, “If you’re taking the congressional cook book, you should also take “The White House Cook Book” as well!  He then handed me a 600 page book in very good condition, considering it was published in 1916!  I paid $23.00 for both.

This book is a true piece of our country’s history.  It contains recipes on everything from turtle soup to honey wine, cold cream to cough syrup, furniture polish to blackberry brandy.  It explains how to host a state dinner, and even how to stop a severed artery from bleeding until a doctor arrives.  It’s a cookbook, but it’s also a handbook for life in the early 20^th century.  Need to know how to get stains out of a marble bust, or how to clean your feather boa?  You’ll find that in there as well.

I LOVE books like this!  As with every antique cookbook I acquire, I look to see if there are any old handwritten recipes or newspaper clippings tucked inside.  This one had several!  So today, I’ll share a recipe for true “Macaroni and cheese” from the book, and one for “Bananas baked with bacon” from a newspaper clipping I found inside. 

Going through this book, you can see that that life was so wholesome back then.  Sure, it involved a lot more work, but that’s not necessarily a bad thing.  Of course, in the fast paced world in which we all now live, we just don’t have the time to spend 4 hours baking and icing a cake, or boiling down calves’ feet to make the base for jellies and jams.  

Yet, I will say there is an unbelievable sense of accomplishment and something to be said for taking the time to make something the “old fashioned way”…and in case you’re wondering, yes, it does taste better!

The truth is it, along with pizza and bread, is actually very easy to do. All you need is patience while waiting for the yeast to rise, and a KitchenAid mixer. You can of course, make this without a mixer, but I will be honest, it will take a bit more effort to knead the dough. If there is one piece of equipment any home Chef should own, it is by far and without a doubt, a KitchenAid Mixer. It is a bit of an investment, but the returns are not only worth it, they are limitless and delicious!

As this is a special treat, I think it’s perfect for a Sunday morning. I did it on a Sunday morning, so don’t mind the two champagne glasses in the first picture, which by the way, is wonderfully indulgent with this! Enjoy!

Ingredients

Dough:

• 1/4-ounce package yeast
• 1/2 cup warm water
• 1/2 cup scalded milk
• 1/4 cup sugar
• 1/3 cup butter or shortening
• 1 teaspoon salt
• 1 egg
• 3 1/2 to 4 cups all-purpose flour

 Filling:

• 1/2 cup melted butter, plus more for pan
• 3/4 cup brown sugar, plus more for pan
• 2 tablespoons ground cinnamon
• 3/4 cup raisins, walnuts, or pecans, optional

Glaze:

• 4 tablespoons butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 3 to 6 tablespoons hot water

Directions:

In your mixer’s bowl, dissolve yeast in the warm water and let it proof (get foamy), about ten minutes. Put in the dough hook attachment and begin mixing on low, and add 2 cups of the flour, milk, sugar, melted butter, salt and egg. Mix in remaining flour until dough starts to form a ball. Knead the dough in the bowl, on a low speed for about 8 minutes. Remove the dough, and spray the bowl with non-stick spray, place the dough back in the bowl and cover it with a dish towe,l and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down the dough and roll it out on a floured surface into a 15 by 9-inch rectangle.

Brush the melted butter all over dough. Mix the sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if you wish.

Then, beginning at the 15-inch side, role up dough and pinch the edges together to seal.

With a sharp chef’s knife cut the roll into 12 to 15 slices.

Coat the bottom of a “13 X9” baking pan and grease it heavily with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until the dough is doubled, about 45 minutes.

At this point, preheat the oven to 350F and bake for about 30 minutes or until nicely browned. Meanwhile get the glaze ready, mix butter, powdered sugar, and vanilla and add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over the rolls about 5 minutes after taking them out of the oven, and dig in!

The semolina-porridge ones were first introduced by the Roman legions during the expansion of the empire over 2,000 years ago. The potato ones came about more recently, after the introduction of the potato to Europe in the 16th century.

 The word “Gnocchi” is said to come from the Italian word “nocchio” meaning a knot in wood, or from “nocca” meaning knuckle. This is easy to see given their shape. They are loved the world over with the Croatians often serving them as a first course, the French making a variation of them with choux pastry in a béchamel sauce, or the Argentines and Uruguayans who eat them on the 29th of every month, with money beneath their plates to bring prosperity.

 I make them all the time, and feel that plain whipped leftover (not too salty) mashed potatoes work best. You can be adventurous and use all sorts of different starches. I’ve made them out of sweet potatoes, malanga, pumpkin and even ripe plantains.

Ingredients:

1 ½ cups or so of leftover plain mashed potatoes

Flour

In a large bowl, start adding flour to the cold potatoes until you can form a soft and pliable dough. It may take up to a cup and a half of flour or more, but it may very well take less. So, add it little by little, about a ¼ of a cup at a time. Basically, you are trying to get it to be a dough that you can handle.

 Once you’ve gotten it into a ball from which you can pinch a little piece, and roll it into a little ball without it sticking to your hands, it’s good. Dust some flour on to a work surface and take a piece of the dough and roll it into a snake, making sure that it is the same thickness throughout. Make sure you have some flour on your hands to prevent it from sticking.

With a large sharp kitchen knife, cut it into little 1” pieces and set them aside on a plate which has been lightly dusted with flour. Repeat this process until you’ve used all of the dough.

 Now with a fork, roll the gnocchi with your fingers against the tines of the fork, score on each side of the gnocchi. This will help the sauce to stick to the gnocchi after they’ve been cooked.

Place them in the fridge, and make your sauce. The fresh gnocchi will last for about a day or two in the fridge, or can be frozen for up to 6 months and used whenever you’d like:)

Boil the gnocchi until they begin to float to the surface, drain and serve. I usually make a sauce ahead of time, and put the cooked gnocchi into the sauce and serve.

I tend to make a Bolognese sauce, or a pink sauce with prosciutto and peas. The possibilities are endless and only limited by your imagination. There’s a sense of accomplishment in making this dish, and it’s a nice hearty dish to enjoy in the cooler months ahead. Although, as I said in the beginning, I’m a big fan and you can eat these any time of the year! If you start hearing about a guy that began campaigning for a “National Gnocchi Day,” it may very well be me. Enjoy!

This is a very easy hors d’oeuvre recipe, which I make quite a bit at Estancia. It’s best to make the strawberry topping the day before, so that the flavors have time to meld overnight. The crostini can also be made the day before, or just a few hours before. I like serving this with a nicely chilled white wine, preferably a Pinot Grigio. Enjoy!

Crostini:

 French baguette

Olive oil

Sea salt

Fresh black pepper

Slice the baguette into thin rounds with a large bread knife, and arrange them on a lined baking sheet. Drizzle olive oil over the top and sprinkle with a little fresh sea salt and black pepper. Bake at 350F degrees for 8-10 minutes until lightly golden. Be careful to not let them burn, remove from oven and let cool. This can be done up to 1 day before and stored in an airtight container or Ziploc bag.

Strawberry Topping:

2 cups finely chopped strawberries

1/4 cup chopped fresh basil

2 tablespoons dark brown sugar

1 tablespoon of balsamic vinegar

4 teaspoons minced shallot

Pinch of pepper

1 (3-oz.) package of goat cheese

 Stir together strawberries, basil, brown sugar, Balsamic vinegar, shallot, and pepper, and let macerate over night. Take the goat cheese out about 15-20 minutes before serving and spread the softened goat cheese onto the crostini. Top with strawberry mixture, arrange on a decorative platter and serve!

My copy of the book is worn, torn and filled with tons of handwritten notes and newspaper recipe clippings folded in to the pages, by the many home cooks that owned it before me. I love collecting books like this, as I can envision the people that owned it before me. This recipe has been an invaluable resource for me, and is without a doubt my “go to” recipe for a plain vanilla cake. I use it for birthday cakes, pound cakes, cupcakes and everything in between!

 At a time when America was in the throws of The Great Depression, I can’t help but think that many a homemaker found comfort in making this delicious cake to bring a little “slice” of happiness into their home. I know that it does for mine, and I hope that it will do the same for yours.

Ingredients:

• 2 Cups Flour
• 3 Teaspoons baking powder
• ¼ Teaspoon salt
• ½ Cup butter
• 1 Cup Sugar
• 2 Eggs
• ¾ Cup Milk
• 1 Teaspoon Vanilla

Directions: Mix the baking powder and salt with the flour in a bowl and set aside. In a mixer or a large bowl, cream the butter until the consistency is even and soft enough to beat easily. Then add the sugar gradually, creaming while adding. Add the eggs in, one by one, to the butter and sugar mixture. Start adding the flour mixture, a little bit at a time, alternating with the milk. Add the vanilla extract, and beat the batter vigorously but only long enough to mix the extract in thoroughly.

**Variations**

At this point there are many add-ins which work very well this recipe. You can fold in one cup of any of the following:

• Chocolate chips
• Pecans
• Fresh blueberries, chopped strawberries, or raspberries (toss berries with 1 Teaspoon. of flour before folding into mixture.)
• Coconut

 Additionally, you can opt to follow the recipe as is, and add in:

• 1 Tablespoon of grated lemon zest and lemon extract for a lemon cake
• 1 Teaspoon each of ground cinnamon, nutmeg and ginger for a spice cake

 Note:  If you are making this cake for a layer cake, the frosting and filling possibilities are endless!

Cooking Times and Temperatures:

 Pour the batter into well-greased pans and bake at the following temperatures and times:

• Layer cake: 375 degrees, 30-35 minutes
• Loaf cake: 350 degrees, 55-60 minutes
• Cup cakes: 375 degrees, 18-20 minutes

 This recipe makes either two 8” layer cakes, one 9X5” loaf cake or 15-18 cupcakes. Enjoy!