Let the Good Times Roll!

February 09, 2016. Category: Mardi Gras, traditions

Let the Good Times Roll! While it may not be a popular saying in France because of its improper grammatical syntax, it is always popular in New Orleans, where locals and tourists alike like to laissez les bons temps rouler especially with the start of Mardi Gras or Fat Tuesday! 

The great news is that you don’t have to be in New Orleans to have some Carnival fun and Mardi Gras is the perfect excuse to celebrate! So grab your closest friends, a mask and a slice of king cake and get ready party!

One of our favorite traditions is the King Cake, if you are not familiar with the tradition behind this sweet confectionary here is a little bit about it.

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Photography: Eric Kelley    Venue: The Clifton Inn 

Mardi Gras and King Cakes go hand in hand…especially in Louisiana! As part of New Orleans’s Christian faith, the coming of the wise men bearing gifts is celebrated twelve days after Christmas. Today, the tradition continues as people all over the world gather for festive Twelfth Night celebrations. A popular custom was and still is the baking of a special cake in honor of the three kings, called “A King’s Cake.”

Each king cake has a tiny baby inside. The tradition of King Cake Parties have evolved over time, and the “lucky” person who receives the slice of cake with the baby is asked to continue the festivities by having the next King Cake party.

Originally, king cakes were a simple ring of dough with a small amount of decoration. Today’s king cakes are much more festive. After the rich Danish dough is braided and baked, the “baby” is inserted. The top of the ring or oval cake is then covered with delicious sugar toppings in the traditional Mardi Gras colors of purple, green and gold.

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Hats Off to Groundhog Day!

February 02, 2016. Category: catering, ceremony, traditions, trends

Sometimes it feels like planning your wedding is a bit like Groundhog Day, you see the same traditional elements over and over again.  You don’t want to give up on tradition but also want to put your spin they day. So in honor of Punxsutawney Phil we want to pass along a few of our favorite twists on some wedding traditions. Here’s to not seeing your shadow and starting something new!

Embrace the Darkness

We love a good daytime ceremonies but there is a certain romance and elegance about getting married at night. Use candles and a good lighting team to direct the guests attrition to exactly what is important…the two you starting your life together.

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Photo by Raquel Reis

Get Up and Move

Release your guests from their tables and let them mix and mingle! A dinner of food stations and passed small plates and mixing up the seating with cocktail tables and lounge furniture is the perfect way to get your guests to interact throughout the evening. Worried your guests are too shy? One the specialty cocktails start flowing so will the conversations (and dance moves)!

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Photo by Vicki Grafton Photography

Brides-man…Best Woman

Your posse may not necessarily fit perfectly into gender groups. Skip tradition and ask those that truly mean the most to you to stand next to you as you say “I Do”. Your brother is your BFF, make him a brides-man. Your childhood friend is a girl, best woman material right there.

View More: http://erickelley.pass.us/kelly-jay-wedding

Photo by Eric Kelley

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Give Thanks!

November 18, 2015. Category: Thanksgiving, traditions

With Thanksgiving only eight days away, we thought it would be fun to share a few of our favorite recipes from the A. Dominick Events team.

From savory roasted turkey and stuffing to decadent cinnamon rolls and pecan pie we can’t wait for the holiday feast to begin!

Bon Appetit!

recipe_brined-roasted-turkey

Aimee: Roast Turkey

Cindy:  Cinammon Rolls

Debby: Walnut- Herb Stuffing

Ashley: Pecan Pie {See Recipe Below}

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Something Old, New, Borrowed, and Blue

September 09, 2015. Category: traditions, weddings

“Something old, something new, something borrowed, something blue, and a silver sixpence in her shoe.” 

Something old represents continuity; something new offers optimism for the future; something borrowed symbolizes borrowed happiness; something blue stands for love, and fidelity; and a sixpence in your shoe is a wish for good fortune and prosperity!

Including any of these traditions into your wedding day attire is sure to bring you some good fortune!

Something Old can be your great-grandmother’s earrings or the earrings your mother wore on her wedding day and a vintage handkerchief.

Photographer: Eric Kelley

Something New can be your wedding dress

Photographer: Abby Jiu

Something Blue can be a beautiful blue monogram stitched into your wedding dress with your new initials and wedding date or your accessories, such as your shoes and clutch.Photographer: Patricia Lyons 

Photographer: Abby Jiu

Something Borrowed can be lace from your grandmother or mother’s wedding dress and if you wanted to follow this tradition fully, you would also need a sixpence in your shoe.

Photographer: Jodi Miller                                     Photographer: Vicki Grafton

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Holiday Recipes

December 23, 2014. Category: cooking, holidays, how to, traditions, uncategorized

Happy Holidays!

These recipes are some of our favorite holiday traditions and we wish to share them with you.

Aimee’s Favorite Sticky Buns

Ingredients

SERVINGS: MAKES 9

Dough

2/3 cup whole milk

5 tablespoons sugar, divided

1 3/4 teaspoons active dry yeast (from one 1/4-ounce envelope)

2 large eggs, room temperature

2 3/4 cups unbleached all-purpose flour

1 teaspoon kosher salt

1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted

Topping

1 3/4 cups chopped pecanst(about 8 ounces)

1/2 cup (1 stick) unsalted butter

3/4 cup (packed) dark brown sugar

3/4 cup heavy cream

1/3 cup honey

1/4 teaspoon kosher salt

1/4 teaspoon finely grated orange zest (optional)

Buns

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup (packed) dark brown sugar

3/4 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/8 teaspoon kosher salt

All-purpose flour (for dusting)

1 large egg

Coarse sea salt (such as Maldon)

Preparation

Dough

Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°–115°. Transfer milk to a 2-cup measuring cup; stir in 1 Tbsp. sugar. Sprinkle yeast over milk and whisk to blend.

Let sit until yeast is foamy, about 5 minutes.

Add eggs; whisk until smooth.

Combine remaining 4 Tbsp. sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook.

Add milk mixture.

With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions.

Mix on medium speed for 1 minute.

Knead on medium-high speed until dough is soft and silky, about 5 minutes.

If you don’t have a stand mixer, fit your food processor with the standard chopping or dough blade.

Combine remaining 4 Tbsp. sugar, flour, and salt in food processor. Pulse to blend.

Add milk mixture; process until combined.

With processor running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions.

Process until dough is soft and silky, 2–3 minutes longer.

Dough will be sticky but should not be greasy. If it is greasy, process for an additional 1–2 minutes.

Brush a medium bowl with some melted butter; place dough in bowl.

Brush top of dough with remaining melted butter; cover with plastic wrap.

Cover with plastic; chill.

Let dough rise in a warm, draft-free area until doubled in size, 1–1 1/2 hours (or 2–2 1/2 hours if dough has been refrigerated).

Chill dough for 2 hours.

Topping

Preheat oven to 350°. Spread out nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10–12 minutes. Let cool completely.

Set 1 1/4 cups nuts aside for buns.

Melt butter in a small heavy saucepan over medium heat.

Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3–4 minutes.

Pour 1 cup of glaze into baking pan, tilting to coat bottom and sides.

Set aside remaining glaze.

Sprinkle 1/2 cup toasted pecans over bottom of baking pan and let cool.

Buns

Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2–3 minutes. Set filling aside.

Punch down dough; transfer to a floured work surface.

Lightly dust top with flour.

Cover and chill buns and remaining glaze separately.

Store remaining pecans airtight at room temperature.

Loosely cover pan with plastic wrap or a kitchen towel.

Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour, or 1 1/2–2 hours if dough has been chilled overnight.

Arrange a rack in middle of oven; preheat to 350°.

Whisk egg with 1/2 tsp. water in a small bowl.

Brush tops of buns with egg wash.

Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant-read thermometer inserted into center of buns registers 185°, about 50 minutes.

Let cool for 5 minutes.

Spoon remaining glaze over.

Sprinkle 1/2 cup pecans over.

Let cool in pan on a wire rack.

Lightly sprinkle sea salt over.

Serve buns warm or at room temperature.

Recipe and photo courtesy of Bon Appetit

Cindy’s Marshmallow Rolls

(Cindy’s mom’s own recipe!)

Photo courtesy of: Tara Cooks

Servings: Makes 8

Ingredients

1 10oz. can refrigerated crescent dinner rolls

8 large marshmallows

¼ cup melted butter

2 Tbsp ground cinnamon

2 Tbsp white sugar

Topping

1 cup Powdered sugar

1-2 Tbsp milk

add one Tbsp at a time until desired consistency is reached

Preparation

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

Separate crescent rolls into individual triangles.

In a small bowl, mix together cinnamon and sugar.

Dip a marshmallow into melted butter, then roll in sugar mixture.

Place marshmallow into the center of a dough triangle. Carefully wrap the dough around the marshmallow. Pinch the seams together tightly to seal in marshmallow as it melts. Place on a baking sheet. Repeat.

Bake in a preheated oven until golden brown, about 15 minutes.

Allow to cool, then glaze with the topping

Happy Holidays from our homes to yours!

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