I'm a foodie. So when I saw a kitchen-themed bridal shower on MyWedding.com, I was jazzed. The post's author offered fun tips like sending recipe card theme invites or having guests decorate their own sugar cookies.
Going beyond the tips offered on MyWedding.com, I think an Iron Chef themed bridal shower would be awesome: two teams, one ingredient. I've thrown Iron Chef dinners with professional chefs before, but never on my own. So that's a little daunting without chef supervision. :)
Maybe we could get around it by setting the ingredient and everyone bringing a dish featuring that one ingredient. What ingredient should it be? Chiles to represent my and Guitar Fred's hot passion? Honey because we're sweet? What would be the ingredient that represents you and your fiance?
One of my favorite parties involved making our own limoncello with citron. Maybe we can have the girls bring their own bottles/mason jars and we can make it together! A recipe I've used before follows below -- it's delish! Happy Friday!
Maybe we could get around it by setting the ingredient and everyone bringing a dish featuring that one ingredient. What ingredient should it be? Chiles to represent my and Guitar Fred's hot passion? Honey because we're sweet? What would be the ingredient that represents you and your fiance?
One of my favorite parties involved making our own limoncello with citron. Maybe we can have the girls bring their own bottles/mason jars and we can make it together! A recipe I've used before follows below -- it's delish! Happy Friday!
Recipe for The Hidden Kitchens' Limoncello: Crema de Limoncello (aka Best Hooch Ever)
Ingredients
10 Meyer lemons
1 (750-ml) bottle Everclear [you can buy this at BevMo!]
8 1/2 cups of milk
5 cups of sugar
1/2 cup of vanilla sugar (put a vanilla bean, split, in a jar of sugar and let sit for 2 weeks)
Cheesecloth
Zest the lemons using a Micro-plane grater or another similar tool that also produce a very fine zest. Place in a jar with the Everclear and leave at room temperature for 1 week. Strain using the cheesecloth.
In a saucepan, warm the milk over medium heat. Add the sugar and the vanilla suagar and cook, stirring frequently, until dissolved. Remove from the heat and allow to cool. In a large bowl or pitcher, combine the Everclear mixture with the limoncello, funnel into bottles (which can be found at Cost Plus, or other like places) and store in the freezer for up to six months. Serve neat in a chilled tumbler or martini glass.
Ingredients
10 Meyer lemons
1 (750-ml) bottle Everclear [you can buy this at BevMo!]
8 1/2 cups of milk
5 cups of sugar
1/2 cup of vanilla sugar (put a vanilla bean, split, in a jar of sugar and let sit for 2 weeks)
Cheesecloth
Zest the lemons using a Micro-plane grater or another similar tool that also produce a very fine zest. Place in a jar with the Everclear and leave at room temperature for 1 week. Strain using the cheesecloth.
In a saucepan, warm the milk over medium heat. Add the sugar and the vanilla suagar and cook, stirring frequently, until dissolved. Remove from the heat and allow to cool. In a large bowl or pitcher, combine the Everclear mixture with the limoncello, funnel into bottles (which can be found at Cost Plus, or other like places) and store in the freezer for up to six months. Serve neat in a chilled tumbler or martini glass.
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2 love notes:
It's a day for wedding showers! I have to say I like your iron chef idea. And I love kitchen themed showers... who knows what I'll end up doing for my sister-in-law's! I'm sure I'll blog about it though :)
Katie
http://simplyandforever.com/blog
Can't wait to read what you end up doing, Katie!
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