{Seasonal} Wedding Wednesday

After drooling over a unique briday party last week, I’m continuing to lust after eye catching wedding looks. One of the fabulous perks of a wedding held in a nontraditioanl time of year?

vintage-wedding009 via we love pictures
vintage-wedding009 via we love pictures
via we love pictures

A stunning nontraditional wedding dress! I love the idea of bringing in a sultry floral layer to tie in the fall foliage.

Tasty Tuesday {Dressed Up for Halloween}

With Halloween just around the corner, it’s no wonder sweets remain on the brain, but I think this year I’d like to add a sophisticated twist to the traditionally kid-centric holiday.

Picture_1236
img92l5105818151_a7f6cc953a_o via tartlette
kitchen via delight by design, place setting from kelley l. moore

Why not lift the golden tones from fall foliage and slip them into your kitchen, onto your table and into your Halloween party menu? You can go dressed as the hostess-with-the-mostest and the trick or treaters will love it!

Poires Belle Helene – Spiced Poached Pears with Chocolate Sauce and Vanilla Ice Cream by Tartelette

For the poached pears:
6 Forelle pears (or other small-ish pears)
2 tablespoon mulling cider spice mix
juice of one lemon

For the chocolate sauce:
4 oz semisweet best quality chocolate
1 cup heavy cream

1 teaspoon honey

For the ice cream:
2 cups (500ml) heavy cream

1 cup (250ml) whole milk
1 cup (200gr) granulated sugar
1 vanilla bean

Prepare the pears:
Place the pears, spice mix, lemon juice and water in tall saucepan and bring to a boil over medium high heat. Lower the heat and let them simmer for 15-20 minutes or until the pears are just soft (poke with a toothpick to check).
Remove from the water using a slotted spoon and allow to cool on paper towel or baking rack.

Prepare the sauce:
Place the chocolate in a non reactive bowl and set aside.
In a heavy saucepan set over medium high heat, bring the cream and honey to a strong simmer. Remove from the heat and pour over the chocolate. Let sit for 5 minutes then slowly stir until the mixture comes together.

Prepare the ice cream:
In a large saucepan, stir together the cream, milk, and sugar. Cut the vanilla bean in half and scrape the inside with the tip of a knife. Add that pulp (the seeds) to the pot. Bring the mixture to a simmer over medium low heat, stirring occasionally to dissolve the sugar. Remove from the heat and let steep as it cools to room temperature. Refrigerate, preferably overnight. Strain if desired.

Process the mixture into your ice cream maker according to the manufacturer’s intructions.