MrMartha has been working with the bride to be -- regarding the plans, choices, and logistics for her upcoming nuptials, many aspects are starting to take shape.
The location and date have now been determined. The ceremony and the reception will be held at a charming small restaurant with a lot of built in charm, and the guest list will number around 60 or so.
We are currently planning the overall look and style of the event, including decorations, flowers and table considerations. Additional, smaller details -- like guest book, favors for guests, the brides accessories, attendants, and a myriad of other considerations, are being discussed as well. MrMartha will continue to update and report as decisions are made. Currently, the focus is on invitations, which need to be ordered soon, and sent out several weeks in advance of the ceremony.
The big news is, that the bride has selected her gown for the ceremony -- and it is just about as different as it possibly could be -- from what was worn at her first wedding in the mid eighties. The photo above shows how radiant a bride she was the first time around....while her posse of admirers were taking fashion cues from Miami Vice and the Preppy Handbook....(Don't fault MrMartha, who was a fan of bow ties at the time!)
What was an appropriate gown for a girl in her early twenties, getting married in a tiny country church, with a garden reception following, is worlds away from the sophisticated woman that she has become.
Read More to learn details about her new gown choice, and how the rest of the ceremony and reception will take their cues from the detailing on her gorgeous and fashion forward selection.
Spoiler Alert: If you know the bride, or expect to attend the wedding -- and want to be surprised by her gown, please dont expand this post! This means you, Mr Bridegroom.
The bride's first wedding gown actually managed to sidestep a lot of the excess of the "Dynasty" eighties. It was charming and relatively simple, compared to the huge lace and pearl encrusted meringues that dominated bridal fashions of the time, however, it still had a lot of details that were very much of the post "Princess Diana" era -- A fitted bodice with lace overlay, puffed sleeves, and a full skirt -- were all trends of the time.
Please note, to preserve the surprise of the bride's gown, the full length image shows a similar design, which caputures the feeling of the garment overall. The detail photo is from the actual gown.
Her new gown is a dramatic long sheath, with draping along the bodice at both the front and back, closely fitted through the mid section, and a narrow but not hobbled skirt, with a slight train at the back.
The ivory tone fabric has a lot of liquid movement, and will be perfect for a late afternoon ceremony and early evening reception.
The shoulder straps are net, heavily embroidered with crystals and pearls, which also runs along the bust peeking from under the draping.
There is a wonderful contrast between the simplicity of the gown overall, and the elaborate shoulder details.
The bride will not wear a traditional veil, but is considering a variety of 'low key' headpiece options. Her bouquet will likely be very simple and architectural -- again a big contrast to the bursting cushion of flowers that comprised her first bouquet.
The current discussion is to use the idea of the beaded detailing of the gown as a point of departure -- for the decorations and look of the ceremony, and also to restate the crystal and ivory theme in other aspects, like the corsages, boutonnieres, and table centerpieces.
Thursday, February 18, 2010
Tying the Second Knot...planning update: The Bride's Gown
MrMartha's Awesome Savory Onion Marmalade
There is nothing quite like that deep rich onion flavor that is especially evident in certain foods....think classic French Onion Soup, or a long cooked pot roast smothered in slowly braised flavorful onions.
You can get that wonderful flavor anytime, if you do a little advance work, and keep a jar or two of MrMartha's Onion Marmalade at the ready in your refrigerator.
Quantities of sliced or diced onions are cooked very slowly, with gradual additions of just a few carefully chosen ingredients to deepen and bloom their full flavor....vermouth, sugar, salt, and balsamic vinegar, are all that are needed to end up with a final result that is exceptional in taste, stores well, and can be used in literally dozens of ways to make a quick meal, snack, or appetizer taste like you have spent hours on it!
The process is simple, but it does take some time, and cannot be rushed. It does not require constant monitoring, but it will need regular attention. Its a perfect project to do silmultaneously with other extended kitchen activities, or when have to stick around for a couple hours waiting for a delivery, or serviceman.
The recipe itself is more about technique than a specific recipe.....quantities can be adjusted to your taste, and ingredients can be added or substituted depending on your preferences. MrMartha will give you the basic technique, which you can then change at will.
Read More -- for the many ways to use this flavorful and versatile condiment, as well as the recipe with step by step 'How-To' photos.
Once you have the completed marmalade stored in the refrigerator you can use it in so many wonderful ways --
In cooking: Add a spoonful to simmering soups for depth of flavor. Top a Pot Roast, Brisket, or other braised meat dish with some of the onions before cooking, and then serve more of the marmalade warmed on the side. Serve on top of, or as an accompaniment to, steak, chops, chicken, or slices of Meat Loaf. Add a little of the marmalade to cooked vegetables...especially good with Brussels Sprouts. Incorporate some of the onions into a quiche filling, frittata, or other baked egg dish.
For Appetizers or snacks: Warm slightly and spoon over Brie Cheese. Use as a component or topping in Bruscetta. Chop a quantity and add to softened cream cheese for a wonderful oniony spread, or stir into sour cream for the most amazing onion dip you will ever experience.
Bottom Line....if you think it will add something to just about anything you are cooking or preparing....it probably will! Don't be afraid to experiment! The marmalade will keep perfectly in the fridge for a couple months or longer (if it lasts that long!) -- just date the top of the jar, and after several weeks watch for any evidence of mold or off odor.
Note -- that it is just as easy to make a double batch, and have two pans going on the stovetop at once...saves steps and time, and you will have lots on hand!
MrMartha's Onion Marmalade
6-8 Medium to Large Onions, variety of your choice
2 Tablespoons cooking or olive oil, plus 1 Tablespoon of butter
3 Tablespoons White Vermouth
1/4 to 1/3 cup Brown Sugar
1/4 to 1/2 cup Balsamic Vinegar
Large Pinch of White Sugar
Salt to taste
Currant Jelly or Plain Pectin (optional)
Peel the onions, and make sure to peel off any additional outer layers below the peel that seem overly thin or papery.
Slice the onions into rings, or chop the onions -- your preference, MrMartha prefers a combination of both.
Melt the butter with the oil in a large skillet over medium low heat. Add the prepared onions and stir and toss carefully to coat with the oil. The pan should be more or less full with onions.
Cook the onions slowly, till they soften and start to become transparent...the timing on this will vary depending on your onion variety, pan, and stove....but will likely take 20-30 minutes, or longer. Stir the onions occasionally but regularly during this period.
The onions should NOT be allowed to brown, so continue to lower the heat as necessary.
Add the vermouth and continue to slowly saute the onions until the liquid has absorbed and evaporated.
Add the brown sugar and continue to slowly saute and regularly stir the onions for another 10-15 minutes, until the start to take on a lovely browned tone.
Add the Balsamic vinegar and continue to cook until mostly incorporated and absorbed. The onions should start to take on a lovely, almost creamy, texture, but should still be holding their shape -- you don't want to end up with mush.
To finish, turn up the heat slightly, and add a large pinch of white sugar. Stir more frequently until the onions carmelize to a slightly darker tone, but are still soft and moist. If you prefer a glossier texture in the finished marmalade, stir in a couple of spoons of currant jelly, or plan liquid pectin, right at the end of cooking.
Taste the final product, and add salt to taste if needed. Place into clean glass jars, and store covered in the refrigerator.
This also makes a wonderful hostess gift if placed into a smaller jam jar, and presented with a tag that includes some use and storage suggestions.
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