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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Setting Up A Buffet Table

Wedding Reception Table

No matter what the event is that I’m doing.  I like to make sure that the food table can be seen by all, from their seats.  I like to use different elevation points on any buffet table.

Unlike when your eating at your own table you wouldn’t want the centerpiece or pieces to block your view of the guests seated across from you. Doing a wedding reception, I prefer to set the table off to one side, making sure nothing takes the attention away from the bride and groom.

At the request of the bride and groom, I had a set budget but they allowed me to do whatever I wanted. The church had plenty of buffet tables. I believe I pulled off a spectacular table. I always incorporate food as the centerpiece of any table and for a soft light, votive candles hid throughout.

The only disappointment was the lighting in the church. The photographer the bride and groom hired to take all pictures, including this one of my table, was sent to me after the event.

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My Daughter, Melissa Is Coming!

 

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I’m really looking forward to my daughter coming this year. She’s going to be visiting her friends and extended family while she’s here. A trip to Tennessee and then the EPCOT Food And Wine Festival 2014. Vacations are for relaxing but I’m thinking there’s going to be no time for that.

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Classy Sugar Cookies

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My Classy Sugar Cookies start with a tube of  Pillsbury sugar cookie dough. The original recipe was done with ice cream. I thought I would do mine using Mascarpone.

Ingredients:
1 tube Pillsbury sugar cookie dough
1 package of semi-sweet chocolate
2- 8-ounce containers of mascarpone cheese (room temperature)
1 1/2 cups of confectioner sugar
2 tablespoons of  granulated sugar
1-2 pints of blackberries ( or your favorite fruit)
1 mini muffin tin pan

Directions:
Follow instructions on the tube of sugar cookie dough for cooking your cookies and preheat your oven to that temperature. Spray your muffin pan with non-stick cooking spray in insure cookie cups come out easily.  After you take the dough out cut each of the disks of dough into quarters. Place each quarter into the muffin cup, then using a wooden spoon, dip the end in granulated sugar.  This will help with the forming of the cup and the spoon won’t stick to the dough.   Press the dough with the end of the spoon gently to form a cup inside of the muffin holder.   Continuing to do this until all muffin holders are filled.  You will probably have more dough left over so keep it refrigerated until you are going to use the dough to make the next batch (unless you have 2 mini muffin pans).  After cookies are cooked,  let cool before removing from pan (or pans).  On top of the stove set yourself a double boiler up with a small pot and a glass bowl that just fits inside the pot so as not to sit all the way into the pot ( you don’t want the bowl to touch the water).  Put about 1-2 inches of water in the bottom of the pot and bring to a simmer.  You want to see tiny bubbles, not a hard boil.  Place a glass bowl on top add the package of semi-sweet chocolate.  Stir slowly until chocolate is completely melted and remove the bowl from the pot, be careful the glass bowl is hot.  Take the cookies out of muffin tin and make sure they are completely cooled and if they are, start dipping the rims of the cookie cups into the chocolate then setting them on a cooling rack so the chocolate will harden. In a bowl mix confectioner sugar with mascarpone cheese.  Using a small cookie dough scoop or a small spoon fill each of the chocolate rimmed cookie cups with the filling then top each one with a blackberry.  They are so cute and eye-catching that they will be the first to be eaten no matter what the occasion.

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