Tuesday, May 7, 2013

Champagne and Lingerie

A fun tradition with the wedding planners in my family is a blind champagne tasting. My dad covers the champagnes of choice in brown paper bags, in my sister's case all Rosé and we taste and decide the best one to serve at the wedding. We have little papers and pencils to write down what we think but mostly everyone is shouting out opinions from the color to the taste to how fizzy they are. 
For my wedding we ended up choosing the cheapest champagne, one my dad threw in there for fun. We served the second choice but it was funny to wonder if maybe sometimes knowing the price makes it taste better. Having never tried a truly expensive bottle I cannot attest to whether this is true. I'm can't say I'm picky about my bubbles.



Gypsy Slow Down



Gypsy Slow Down



That was Wednesday night. Saturday night Lauren and I threw Mary a fun lingerie party. We wanted to do a Spanish salsa theme so the colors were black and red and we had flan, mushroom crostini, chocolate covered strawberries, queso dip and chips and a yummy pomegranate martini punch. 
But first we had a girls lunch since I was sick for the girl's weekend and my mom stayed home because of my grandfather and weren't able to all be together. We toasted Mary with coconut mimosa's and my mom's yum broccoli chedder soup and I made hot pickles.




Gypsy Slow Down



Gypsy Slow Down



Vintage lingerie hanging in the window. Red and black party favors of emery boards, soap roses and strawberry candies. As Mary opened her gifts I wrote down what it was and who gave it on seperate pieces of paper. At the end she had to draw a piece of paper to see what she would wear on her wedding night :)




Gypsy Slow Down



Gypsy Slow Down


Gypsy Slow Down


I made a yummy flan and it was a lot easier than I thought it was going to be. Witt was sweet and brought the ingredients over to my work Friday night and the kids helped me make it. I used this recipe and so I'll share it with you. When making the caramel, if you've never made it using dry sugar before, just know that it takes a little while and that the sugar will go through stages of clumps and melting and it will seem as though it will never turn into caramel but it will. And yes, you really use a blender not a mixer, according to all the authentic looking recipes I found. Makes for a fast recipe!


Flan Mexicano (Mexican Flan) by Tigerlily402

Ingredients:

1 cup white sugar
1 cup whole milk
1 (14 ounce) can sweetened condensed milk
3 eggs
3 egg yolks
1/4 cup freshly squeezed orange juice
1 tablespoon vanilla extract
1 tablespoon cornstarch
1 cup heavy cream

Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color because it burns easily. Carefully pour the melted sugar syrup into a flan mold (I used a glass pie plate. I also kept the plate in the oven while I was making the syrup so that when I poured the caramel into the pie plate it didn't instantly harden and I was able to coat the edges as well). Preheat oven to 350. Pour the rest of the ingredients except heavy cream into a blender and blend for a minute until the mixture is smooth. Add heavy cream and pulse several times to incorporate. Pour the mixture over the cooled caramel syrup in the flan mold. Place a roasted pan on the bottom rack and fill with water to give the flan a water bath. Place the flan on another rack and bake for about 45 minutes until the flan is slightly jiggly when moved but set. Let the flan cool over night or at least four hours. Run a knife around the edge to unmold and then invert onto a plate to gently removed the flan and reveal the syrupy caramel topping.


In the midst of all the excitement I didn't get a good picture of the flan but this is the best one. 

Enjoy!



Gypsy Slow Down



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