W e d d i n g R e c i p e s

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8 . 1 8 . 2 0 1 2

Menu …….….………..……

Chilled Garden Ginger & Pea Soup ~

Local Rose’s Bakery Baguette ~

Poached Sockeye Salmon glazed with Lemon & Dill Aspic

~ Beef Tenderloin drizzled with a Balsamic Reduction

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Pearl Couscous Salad with pine nuts, feta, and caramelized cherry tomatoes

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Heirloom Pickled Bean Salad ~

New Potato Salad with Eggs, Wax Beans & Cornichons

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Pomegranate Glazed Garden Carrots ~

Lacinato Kale Salad with Lemon & Pecorino Romano

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Dessert: Triple Berry Buttermilk Cake

Apricot Almond Amaretto Cake

Orange Chocolate Chunk Cake

Chocolate Sour Cream Cake

Lemon Lavandar Olive Oil Cake

Garden Ginger & Pea Soup:

1/8 cup fresh ginger, minced

6-8 small-medium cloves garlic, peeled

1 Serrano chili, stemmed and chopped

1/2 teaspoon freshly toasted and ground cumin

3 tablespoons water

optional: ¼ cup sweet onion for bulk

3 tablespoons coconut oil (roughly)

2 bay leaves

½ sweet onion, chopped (roughly ½ cup)

1 small shallot chopped (roughly ¼ cup)

4 cups water

2 bouillon cubes

20 oz (2 packages) shelled frozen peas

salt to taste

Toast cumin seed in a large soup pot over medium heat. Shake often. Remove

from heat when fragrant and toasted smelling. Grind into a powder in a

mortar and pestle

Combine ginger, garlic, chilies, cumin, and three tablespoons of water in a

food processor and process into a paste. Add onion if you have trouble

achieving a consistent paste. Set aside

Place a large soup pot over medium-high heat and add coconut oil. When

melted, add the bay leaves and sauté for 1 minute.

Stir in the onion and shallot and cook for a few minutes, until it begins to

take on a bit of color.

Stir in roughly ¾ of the garlic-ginger paste, and cook for another minute.

Set the remaining paste aside.

Carefully add the water and bouillon, stir well, and bring to a boil.

Then add the peas. Simmer just until the peas are bright, and just warmed

through, only a minute or two. This is not a hot soup; don’t worry about

bringing it back to a boil.

Remove from heat, remove bay leaves and puree well with a hand blender, or

in batches in a blender. The longer you blend, the .

Taste, and add salt if needed. Adjust spice by adding more garlic-ginger

paste, a tablespoon at a time, pureeing further to incorporate.

Serves 4 - 6.

Prep time: 7 min - Cook time: 10 min

Pearl Couscous Salad with pine nuts, feta, and caramelized cherry tomatoes:

1 cup pearl couscous (also called Israeli couscous)

2 cups good tasting vegetable stock

2 tablespoons olive oil or butter

1 teaspoon curry powder

½ teaspoon cinnamon

1 bay leaf

2 cups cherry tomatoes, halved

3 tablespoons olive oil

1 tablespoon brown sugar

salt and pepper

½ cup crumbled sheep or goats milk feta

½ small sweet onio n, sliced into half moons

½ cup toasted pine nuts

½ cup dried currants

¼ cup chopped herbs; I used italian parsley, chives, basil, and thyme

for the dressing (makes extra):

½ cup good tasting olive oil

juice of half a lemon

1-2 tablespoons balsamic vinegar (should be a sweet vinegar, alternately

add 1-2 teaspoons of honey or sugar to achiever balance with the acidity)

2 teaspoons Dijon mustard

1 clove minced garlic

salt and pepper to taste

Preheat oven to 350. Toss halved cherry tomatoes with oil, sugar, salt and

pepper. Arrange on a parchment lined baking sheet cut side up. Roast until

golden and caramelized, about 1 hour.

Heat olive oil or butter in a medium size sauce pan. When hot, add dry

couscous and bay leaf and toast, stirring constantly, until golden and

aromatic, usually about 5 minutes. Add stock carefully, stir in curry powder

and cinnamon, and cook at a simmer until tender, about 10 to 12 minutes.

Taste frequently, drain off any excess liquid. Toss in more oil. Cool to

room temp.

To make the dressing, combine ingredients, whisking to create an emulsion.

Taste for balance. If too sweet, add more lemon juice, too sour, add more

balsamic or sugar. Add salt and pepper to taste until flavor pops.

Combine caramelized tomatoes with cooled couscous, currants, feta and herbs.

Dress, starting with about half the dressing and adding until the flavor and

consistency is desirable. All ingredients can be made ahead, assemble and

dress right before serving.

Heirloom Pickled bean salad: Adapted from my Grandma Carole’s recipe — a family favorite.

3 cans of any of the following: black eyed peas, dark or light kidney

beans, garbanzo beans, butter beans, navy beans

1 lb green or yellow wax beans, ends removed, cut in half

1 bag frozen baby lima beans (or about 1 lb fresh)

½ cup olive oil

1/3 cup sugar or honey

1½ cups vinegar (half white balsamic, half red wine)

2 t dry mustard

salt and pepper to taste

¼ cup Italian parsley, chopped

½ cup mix of basil and tarragon, chopped

1 bag frozen edamame, shelled

1 red bell pepper, diced

½ red onion, sliced into rings

Combine canned beans with green beans and lima beans.

Make marinade: wisk together oil, vinegar, sugar, and mustard; taste and

adjust seasoning.

Pour marinade over beans; let marinate for one week.

Add herbs (reserving a few tbsp for garnish), edamame, bell pepper and

onion. Serve garnished with reserved herbs.

Will last refrigerated for two weeks.

Serves 12.

New Potato Salad with Eggs, Wax Beans & Cornichons:

2 lbs small waxy potatoes; mix purple, pink, and white fleshed potatoes

if possible

6 eggs, hard boiled*

1 lb yellow or green wax beans

½ cup sliced green onions or chives

½ cup cornichons/ gerkins

for the dressing:

1 cup packed fresh dill, finely chopped

¼ cup greek yogurt

¼ cup olive oil

¼ cup white balsamic or white wine vinegar

1 large garlic clove, minced

salt and pepper

Place potatoes in a large pot in very salty cold water. Bring to a boil,

cook until fork tender, no longer than 13 minutes, check at 11 minutes.

Make dressing by wisking all ingredients together. Alternately, combine in a

food processor and pulse until combined. Taste and adjust seasoning.

* To hard boil eggs: place in medium sauce pan and cover with cold water.

Bring to a boil, boil 1 minute. Remove from heat, cover immediately, allow

to sit fo 7 minutes. Plunge immediately into ice water to stop cooking.

Preheat oven to 350. Toss halved cherry tomatoes with oil, sugar, salt and

Pomegranate glazed carrots:

1 lb small carrots

2 tablespoons high heat oil such as: coconut oil, sunflower oil, or

clarified butter

2 tablespoons pomegranate molasses (found in international section of

some grocery stores, ingredient list should read just pomegranate juice)

salt and pepper

In a heavy skillet (cast iron is perfect) heat oil on medium high heat.

Place carrots in single layer, sprinkle with salt and pepper. Leave for

8-10 minutes, until very browned or charred on one side. Turn each carrot

to another side and cook another 5-8 minutes, until similarly cooked.

When all carrots are charred on multiple sides, add pomegranate molasses

to the pan and cook another minute or two. Taste, add more salt or pepper

if necessary. Serve hot or at room temp.

Lacinato Kale salad with Lemon and Pecorino Romano:

1 bunch (½ lb) lacinato kale (also called tuscan, black, or dinosaur

kale)

2 cloves garlic

½ teaspoon kosher salt

3 Tablespoons olive oil

juice of one lemon (scant ¼ cup)

scant 1/8 teaspoon red pepper flakes

pepper to taste

¼ cup grated pecorino romano

Tear kale off the stem into long strips.

With a mortar and pestle or the flat side of a knife, pound or mince the

garlic and 1/4 teaspoon of salt into a paste.

Place the garlic in a small bowl with the oil, lemon juice, remaining

salt, pepper flakes, and black pepper and whisk to combine. Pour the

dressing over the kale and toss very well.

Let the salad sit for at least 10 minutes, but up to an hour. The longer

it sits, the more tender the kale will become.

We couldn’t have put on a wedding so wonderful without help setting up, cleaning up, cooking, serving, arranging, coordinating, and so much more.

Thank you all so much!

Photos by Kory Henneman