Bridget and Spencer Get Married
July 6, 2014 § Leave a comment
Okay I’m a little behind, so 2 posts are coming back to back. We had the opportunity to spend time with the family in Michigan for the very special occasion of a marriage. Bridget and Spencer were high school sweethearts and who knew that one day we would be dancing at their wedding.
So we packed our bags…I’ve had this LL Bean Duffle Bag for over 30 years and it’s still in great shape! It was a high school graduation gift and it’s been to many places. Wish I had stickers all over it like my Dad’s suitcase and trunk from college. I had to include this just for my Mom.
After some anticipated pool time with the cousins…
…dinner at a local favorite- Italia Gardens. I snapped a photo of the pizza oven on our way out.
I honor of our trip here’s a pizza recipe I thought I’d share from the Naptime Chef. Love this blog!
Mushroom Arugula Pizza
1 ball store-bought pizza dough (I like the Whole Wheat pizza dough from Trader Joe’s)
1⁄2 pound fresh mozzarella,thinly sliced
1 cup mushrooms, sliced
2 cup sfresh arugula,washed and dried
1. Preheat the oven to 450F.
2. Roll out the pizza dough to fit a pizza stone or large rimmed baking sheet. Brush the olive oil over the dough and bake it for about 10 minutes, or until it is lightly browned.
3. Remove the crust from the oven and top with the mozzarella, mushrooms, and arugula. Return the oven to bake for another 12 to 15 minutes or until cheese is browned and bubbly and the crust is crisp and golden. Remove from the oven, allow to cool, and serve!
Pizza is always a good, healthy meal at the end of a long week. Keep up the health factor by loading it up with veggies and light cheeses!
10 minutes prep time, 20 minutes bake time
Goin’ to the chapel and I’m goin’ get married.
Where is the bride?
…here are the Brown’s
And the Grandparents
Oh, there she is…
Now let the party begin with more cousins…
In honor of Bridget and Spencer’s dinner menu here is a favorite recipe of mine from Bon Appetit.
Roast Beef Tenderloin with Horseradish Cream
Horseradish Cream1/2 cup plus 2 tablespoons crème fraîche or sour cream (about 5 ounces)
1 1/2 tablespoons (or more) drained prepared horseradish
1 1/2 tablespoons drained green peppercorns, minced, or coarsely ground pink peppercorns
3 garlic cloves, chopped
1 tablespoon chopped fresh thyme
2 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons freshly ground pink peppercorns
1 3-pound center-cut beef tenderloin at room temperature
1 bunch fresh rosemary
1 tablespoon olive oil
1 tablespoon unsalted butter
Whisk crème fraîche (or sour cream) in a medium bowl until thickened and soft peaks start to form, 1!2 minutes. Fold in horseradish and peppercorns; season with salt and more horseradish, if desired. DO AHEAD Sauce can be made 3 days ahead. Cover; chill.
Combine first 5 ingredients and rub all over meat, pressing to adhere. DO AHEAD Beef can be seasoned 1 day ahead. Wrap in plastic; chill. Let stand at room temperature for 1 hour before continuing.
Preheat oven to 400°. Scatter rosemary over bottom of a large roasting pan.
Heat oil and butter in a 12 inches cast-iron skillet over medium-high heat. Sear meat until brown on all sides, about 5 minutes. Transfer to prepared roasting pan.
Roast meat until an instant-read thermometer inserted into thickest part of beef registers 125° for medium-rare, about 30 minutes. Transfer to a carving board. Let rest for 15 minutes. Thinly slice tenderloin. Serve with Horseradish Cream.
To double or triple the recipe, sear the tenderloins one at a time, then arrange crosswise in roasting pan (cook time will be the same). Leave at least 1 inch-2 inches between pieces of meat.
But the most important course at any wedding IS dessert! I love the photo bomb of my nephew, Brody, during the cutting of the cake.
And dessert for later…S’more Love.
Oh Happy Day!
Help and deliverance and friendship of God on you both. God grant you a gradle of joy.