Friday, June 29, 2007
Bridal Shower Report
Wanna talk about wedding stuff? Oh, good!
Thank you all so much for all of your bridal shower game suggestions! At the shower I hosted for my sister, we played this Martha Stewart game that Theflyingmum found for me. Each person wrote an abbreviation of their relationship to Emily, the bride, under their name on their nametags. (I opted for MOH - Matron of Honor, instead of SOB - Sister of Bride.) There were no prizes handed out for it; we just used it as a get-to-know-you game since there were so many people who didn't know each other.
The second game we played was given to me by my friend, Heather. Each table had a flower centerpiece with a poem placed next to it. The poem was passed from one woman to another after each line. ("Emily and Jarred, what a wonderful pair/Give this to the woman with the longest hair." Etc.) The last line of the poem was about whose anniversary is closest to the wedding date. That person got to take the centerpiece home for her prize.
In the invitations, we asked everyone to bring a favorite recipe and a spice or seasoning from the recipe for Emily to stock her recipe file and spice rack. We had planned to play a third game where we'd list the spices and people would have to guess what the corresponding recipe was. We ran out of time, though.
The favors were little packets of coffee, cocoa, and tea, since the wedding has a coffee theme. Everything was done in Emily's colors, pink and dark brown. The menu was quick breads, baked oatmeal, fruit trays, ham and egg cups, and tea cakes. We had coffee, iced tea with mint, orange juice, and water for the beverages.
The egg cups recipe is from Scholastic Parent & Child magazine, and the tea cakes recipe is from American Girl Tiny Treats.
That's right, I get all of my cutting-edge culinary ideas from children's resources. While I did bake the ham and egg cups, my friend Renee made all of the tea cakes. Because she is a saint, and also crazy. The cakes are made from Oreos (No dairy! So healthy!), and she used dairy-free frosting and decorations. (No, I didn't let Katherine eat the espresso beans, even though they, too, are dairy free.)
Ham-n-Egg Cups (from Scholastic Parent & Child magazine, April 2007 issue)
nonstick cooking spray
4-inch square slices of deli ham*
1/2-inch thick slices plum tomato
[salt and pepper - added by me]
Preheat oven to 350 degrees. Spray the cups of a regular-sized muffin tin with cooking spray. For each serving, lay one slice of ham over a muffin cup, place a tomato slice in the center of the ham and gently press down to insert into cup. [Salt and pepper the tomato slice.] Pour contents of one egg on top of each serving. Place pan in oven and bake for 20 to 25 minutes or until the egg yolk is cooked to your liking. Remove from oven and allow to cool for one minute. Using a spoon or spatula, lift each egg cup from the muffin tin and serve. [I served them on a bed of chives, to look like flowers and their stems.]
*Be careful about what type of ham you buy, as some varieties have dairy filler. Also, if you have the ham sliced at the deli, make sure they wipe down the slicer so there aren't any traces of dairy left from the last item.