Farm-to-Table Wedding Inspiration

Wedding season is upon us! We love a farm-to-table, rustic look for a late summer wedding with menus incorporating all of the fresh produce that the season yields. 

Photo #1 is a rustic display we created for our open house several months ago. Our grilled Veggie platter is featured in Photo #3. 

Photo #8 is our Baby Greens Salad with Sugar Pepper Pecans. LOVE the arrangement of glass bottles from Anthropologie in photo #10--fill them with flowers and cluster them on tables. 

{Photo Credits: 1: Corcoran Caterers 2: Style Me Pretty 3: Corcoran Caterers 4: Etsy 5: Smock Paper 6: Stonewall Kitchen 7: World Market 8: Corcoran Caterers 9: Style Me Pretty 10: Anthropologie}

Happy Pi Day!

"Pi" is a greek mathematical expression used to denote the ratio of a circle's circumference to it's diameter-- 3.14, hence the celebration of Pi Day on March 14th. 

What better way to celebrate Pi Day than to make this delicious Berry Streusel Pie?

Crust
2 1/4 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1/3 cup chilled solid vegetable shortening, cut into 1/2-inch cubes
6 tablespoons ice water


Topping
6 tablespoons packed golden brown sugar
6 tablespoons whole almonds
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 1/2 tablespoons old-fashioned oats
4 1/2 tablespoons all purpose flour


Filling
1 cup sugar
1/4 cup quick-cooking tapioca
2 tablespoons fresh lemon juice
5 cups assorted fresh berries


For Crust: Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 5 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least one hour.


For Topping: Combine all ingredients in processor. Process until moist clumps form. Cover topping and chill; keep dough chilled. Soften dough slightly at room temperature before rolling out.


For Filling: Mix sugar, tapioca, and lemon juice in large bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes. Preheat oven to 400 degrees F. Roll out dough on lightly floured surface to 15-inch round. Transfer to 9-inch diameter glass pie dish. Trim dough overhand to 1 inch. Fold overhand and crimp decoratively, forming high-standing rim. Freeze crust 20 minutes. Spoon filling into crist. Crumble topping evenly over filling. Bake pie until crust and topping are golden brown and filling is bubbling, covering loosely with sheets of foil if topping browns too quickly, about 55 minutes. Transfer pie to rack and cool at least 3 hours. Cut into pie wedges and serve!


{Photo Credit: www.epicurious.com}

Springtime Garden Wedding

Ahh, it seems spring has arrived early in DC. Our spring fever inspired the following wedding board; we imagine an intimate garden setting festooned with an array of soft pink hues. Woodend Sanctuary, (pictured in #5) is one of our favorite venues and is a perfect setting for this vision. Pictured in #2, we recommend starting a plated meal with our zucchini pappardelle and seared veggie salad with a rosemary corn bisque. Replacing traditional champagne with a Rosé champagne adds to the pink theme. 

Pictured below is our Italian cream cake filled with white chocolate mouse and adorned with sugared rose petals. It is especially delicious when offered with fresh strawberries.

Seed bags are a great favor for your guests

For more menu ideas visit www.corcorancaterers.com 


{Photo Credits: 1, 2: Corcoran Caterers, 3, 4, 5: Woodend Sanctuary, 6, 7, 8, 9: Corcoran Caterers}

Grilled Pork Tenderloin with Grilled Veggies

Pork is a nice sweet meat! Though super simple, the following recipes are truly delicious. If you don't have access to a grill you can pan-sear the tenderloin first and then place in the oven to finish. The peppers and zucchini can also be replaced with your favorite vegetable of choice. 

Pork

6 tbsp paprika

2 tbsp freshly ground black pepper

2 tbsp coarse salt

1 tbsp chili powder

2 tbsp brown sugar

3 pinches cayenne pepper

24 oz pork tenderloin

In small bowl mix paprika, black pepper, salt, chili powder, sugar, and cayenne. Rub both sides of tenderloin with spice mixture. Place tenderloin on heated grill, turning it until all sides have a nice char, about 12 minutes. Take tenderloin off the grill, cover with tin foil, and let rest for about 10 minutes. Slice and serve. 

Veggies

2 zucchinis

2 red bell peppers

4 tbsp extra virgin olive oil

4 tbsp balsamic vinegar 

salt and freshly ground black pepper, to taste

Thinly slice peppers and zucchini and place in bowl. Add all other ingredients and toss lightly. Place veggies on grill until lightly charred. Serve!

Wedding Inspiration: A Navy and Green Elegant Affair

A Navy and Green color combination is a classic one that works anytime of the year. We particularly love the idea of using them for a spring wedding using brighter greens to enhance the feel.

Signature Cocktails are a fun way to enhance your color scheme and theme

Our Avocado, Mango, & Tomato Timbale pictured in #6 is beautiful and delicious!

{Photo Credits: 1, 2: Corcoran Caterers via A. Britton Photography, 3: Corcoran Caterers via A. Britton Photography, 4, 5, 6: Corcoran Caterers via A. Britton Photography, 7, 8, 9, 10}

Summer Backyard Wedding Inspiration

Inspiration: Red and Teal Backyard Summer Wedding 

It's cold in Washington right now, and to take away the bite of winter we're thinking warm summertime thoughts. 

Hang paper pompoms from your tent or ceiling to bring a romantic aura to your space. 

Our mini two-bite crab cakes are essential for any Maryland wedding. Mason jars can be filled with flowers and tea candles to add a touch of rustic charm to your reception. We love the idea of using them as beverage glasses too!

{Photo Credits: 1, 2, 3, 4, 5: Corcoran Caterers, 6, 7, 8, 9, 10, 11, 12: Corcoran Caterers, 13, 14: Corcoran Caterers via A Britton Photography}

Holiday Detox

With the holiday season behind us, many find ourselves reaping the consequences of our festive indulgences. Smoothies and juices can help detoxify our bodies by providing them with essential nutrients, thereby restoring balance. 


Blueberries, cranberries, and cherries all have high ORAC (Oxygen Radical Absorbance Capacity) values. The ORAC system measures the antioxidant capability of various fruits and vegetables. Antioxidants, in turn, combat free radicals, help fight many cancers, and maintain a healthy body. 


Smoothies and juices are an easy way to pack several foods into a single glass. 


If you're serious about detoxing and want to take it to another level, Linda Petursdottir (www.simplewellbeing.com) and Kelly Bradley (www.bradleywellness.com), both offer various workshops in Bethesda, MD. Their respective websites offer helpful resources and advice about nutrition and health. 

Blue Cherry Smoothie

1/2 cup soymilk 
1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen pitted cherries
1/4 cup cranberry juice
1 banana


Using a blender, process soymilk, blueberries, cherries, cranberry juice and banana until smooth. Pour into a glass and let the healing begin. 


{Photo Credit: myrecipes.com}