Monday, May 16, 2016
S6FP: Don't forget bread and salt...
Oh, my pretties.... the time is upon us to talk about the finale party - and what better occasion then to host another wedding... (fictional, of course...)
We start today with the finalization of the invitation - a task that I can't take 100% credit for but was still equally challenged by its development. I found an image very similar to this one online (Where everything can be found...) and was able to adapt it for our specific group of roughians. In this endeavor, I came to the sad realization that one of our newest houses has no sigil... this must be remedied immediately! In sticking with our "mythical creature" theme, House Courtades sigil is now the majestic and mysterious UNICORN! Not just any unicorn, no, the happiest and luckiest unicorn I was able to conjure up from Google images -
She's a happy unicorn...
In keeping true to my usual shinanigans, I also must include a menu for our - - occasion... This menu was fun to make We will see if my posse picks on all of the subtleties in this and fears for their lives with every delicious fork full of awesome...
Some of the recipes were going to be a challenge and I didn't want to bite off more than I could chew like I normally do. The main course, Lannisters Land and Sea, is a take on the traditional Roman Tenderloin (recipe here! Thanks, Innatthecrossroads.com!) I will, however, also be adding shrimp to the grill as well which I will prepare the same way (sans bacon) for House Courtade, which does not partake in red meat like a bunch of weirdos. This recipe will be pretty quick as the majority of the time it takes is chill time in the marinade.
The stuffed endives recipe also looked incredible but my husband does.not.not.not like goat cheese so I may have to sub cream cheese and add some steamed basil or something... plenty of time to play with that one to make something he will like.
I also found this delicious looking soup (gotta use those soup crocks!) here that I will make with a vegetable stock instead of a chicken stock. It looks simple enough but also packed with flavor so it's a no-brainer. I could probably even create the tortellinis the day before and just chill them overnight as to not overwhelm myself the day of.
We love making things from scratch where we can but in an endevor such as this we have to cut a few corners as well - the biscuits will be your regular Bisquick variety with cheese and chives chopped into the dough and topped with a little seasoning which should pair nicely with the soup. Under the biscuit will be a wonderfully flaky fish cake - yay for more protein!
Lastly - ahh yes... This is my own special creation. When I was little, my incredibly Irish mom would make the most incredible mexican food you've ever had. It was quite the conundrum to our neighbors and friends in New Mexico how she could pull this off - she was Irish. But her food was nothing short of amazing. As kids, and only every once in a great while, she would make Sopapillas for us - which is basically a sweetened bread dough rolled out flat, cut into squares and deep fried so they popped up like little pillows of awesome. We'd bite off a corner and drizzle honey on the inside and... nom.... I have to stop now, I'm drooling.
So I will be making moms sopapillas, or the closest thing to it I can muster - and filling them with a mix of vanilla sweetened whipped cream, possibly a banana (haven't decided...) and sprinkling with cinnamon and sugar and a little drizzle of honey to make it even more messy and amazing.
After that we're going to kill everyone.
We're not REALLY going to kill everyone but it IS a wedding and we have to stick with the theme here.... muhahahhhahaha!!