Samantha’s Backyard Wedding

Once upon a time, a little girl loved a little restaurant called the Double Dutch. Her Momma loved it too. When it was vegetarian wedding time, the decision was simple! Call Jennie!! We reminisced, shared recipes and created a lovely backyard celebration.

The space was petite.  We had to wait till after the ceremony to set up the tables. It all worked out of course, it always does.

They made these cute party favors, and guests used them, too.

There were about 100 guests tucked into the small space, and you’d never know. Everyone was very happy to rub elbows with their neighbors.

It was our second Henson Cake of the season! This was a three tier, naked  funfetti cake. Back before Ms. Piggy left her Frog. (Breaking news – they reconciled.)

It was a joyous occasion! It’s not often that we get a request for the corn sensation, but when we do, it’s usually an old Double Dutcher.  Cheers to many more shared recipes, intimate events and… Babies!!

Oh!  One more thing –  I loved these glasses available when guests arrived. The ceremony was sun kissed and this was a nice change from fans and parasols. It’s fun to mix it up.

Pickle My Cranberries – Reminiscing & a Recipe

Tis the season to PARTY LIKE A ROCKSTAR!!  I always get a little giddy this time of year –  It’s like Christmas for caterers! And the family thing… always makes me shine a little brighter. I’m grateful that eating well has been a long standing, nourishing tradition. That’s my G – pa, back row, second from the right. ancestors

I love it when all the moms are in the kitchen. aunties

Especially Chef Ma (making baked beans).

mom cooking

So have fun this holiday season with all your cousins.


Or your pretend cousins.

preten∂ cousins

Here’s a little something different than the usual recipe to try with your cranberries this year.

Pickled Cranberries  – prep time 30 minutes

 4 cups cranberries

1  cups apple cider vinegar

1  cups granulated white sugar

2 cinnamon sticks – about 3 inches long

3 ginger coins – about 1/4 inch thick

1/2 teaspoon grated nutmeg

1/2 teaspoon ground clove

1/2 teaspoon coarsely cracked black peppercorns

Wash cranberries and pick over for any stems or bad berries.
Combine vinegar and sugar in a medium saucepan and bring to a boil with cinnamon sticks, ginger coins, nutmeg, clove and peppercorns.
Once brine is boiling vigorously, add the cranberries. Stir to combine and cook for 5-7 minutes, until the cranberries begin to pop and the brine has returned to a rolling boil.  This is a quick process, overcook and it quickly becomes a relish. Remove pot from heat. Allow to cool and pick out the cinnamon stick and ginger coins.  The pickled cranberries can be preserved in a water bath or kept in the refrigerator in a clean jar indefinitely. The juice is great in salad dressings.

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