It's hard to beat Tuscany when it comes to your wedding location. What a beautifully natural setting. I love the casual, rustic feel it gives while still staying very elegant. Typical of Italy, emphasis is placed on the company - and of course on the delicious food and wine shared among everyone.
Thursday, June 27, 2013
Wednesday, June 26, 2013
Monday, June 24, 2013
Friday, June 21, 2013
Grilled peaches are the perfect addition to any summertime dish. From cocktails, to appetizers, to dessert - there are so many delicious recipes that incorporate grilled peaches. At your next summertime BBQ, try this grilled peach & thyme cocktail with peach bruschetta for an appetizer.
grilled peach & thyme cocktail
4 peach wedges
a small amount of olive oil
2 teaspoons sugar
2 sprigs fresh thyme, plus extra for garnish
2 dashes of angostura bitters
2 teaspoons meyer lemon juice
2 ounces bourbon
Lightly brush olive oil on the cut sides of the peach wedges. Grill the peach wedges on sides until charred. Muddle 2 grilled peach wedges, sugar, thyme, angostura bitters, meyer lemon juice and bourbon in a cocktail shaker. Pour into cold, ice-filled glasses. Garnish with remaining peach wedges and thyme sprig.
peach bruschetta with ricotta & prosciutto
1/3 cup balsamic vinegar
4 slices country-style bread, each about 1/2 inch thick
1/3 cup olive oil, plus more for drizzling
2 large peaches, pitted and each cut into 12 slices
6 Tbs. ricotta cheese, lightly seasoned with kosher salt
3 oz. thinly sliced prosciutto
1 1/2 oz. arugula
Maldon sea salt for sprinkling
In a small saucepan over medium heat, bring the vinegar to a simmer and simmer until reduced by half, 3 to 4 minutes. Let cool. Preheat a panini press on the “sear” setting according to the manufacturer’s instructions. Generously brush both sides of the bread slices with the 1/3 cup olive oil. Working in 2 batches, place the bread on the panini press, close the lid and lock the top of the press so the bread is not being compressed. Cook until browned on both sides, 2 to 3 minutes. Set aside. Working in 2 batches, arrange the peach slices on the panini press, close the lid and cook until the peaches are nicely marked on both sides, about 2 minutes. Spread 1 1/2 Tbs. cheese on each bread slice. Drape the prosciutto on top, dividing evenly, and top with the peach slices. Put the arugula in a small bowl and lightly drizzle with olive oil. Top the bruschetta with the arugula. Drizzle with the reduced vinegar and sprinkle with Maldon sea salt. Serve immediately. Serves 4.
Monday, June 10, 2013
Friday, June 7, 2013
I am head over heels in love with this wedding featured on Once Wed. Rylee Hitchner married in her parent's backyard and created a delicate tuscan inspired wedding with the incredibly talented Joy Thigpen. Most of the details were hand-made, which makes the event so beautiful and special. The moss pots, hand-dipped candles, brick patio her dad laid, wooden tables her dad built, lace dress and shoes, organic flowers, lily of the valley bouquet... the entire event is simply stunning.
Photography by Tec Petaja