Caleb + Emily’s
wedding menu A collection of recipes for you to make at home
15 · maY · 2020
QUINOA CHILI THAT IS NOT SILLY
This particular chili recipe has been a go-to for my mom and I for several years now. It’s easy to make and share, so we chose to make this for our rehearsal dinner. Not only does it satisfy both meat-eaters and non-meateaters, but it is the perfect warm dish to eat on a cool and rainy day.
Ingredients · 2 Tablespoons extra virgin olive oil · 1 yellow onion, chopped · 4 cloves garlic, minced · 2 red bell pepper, chopped · 2 medium sweet potatoes, cut into small chunks · 2 Tablespoons chili powder · 2 teaspoons ground cumin · 1 28oz can whole tomatoes · 1 15oz can kidney beans, drained and rinsed · 1 15oz can cannellini beans (or another white bean), drained and rinsed · 1 Tablespoon cider vinegar or red wine vinegar · 1 1/2 teaspoons sea salt · 1/4 teaspoon freshly ground black pepper, or to taste · 1/2 cup quinoa · 1/4 cup fresh parsley, chopped (optional)
Instructions 1. In a large pot, heat the oil over medium heat. Add the onion and garlic and cook until softened, about 5-6 minutes. 2. Add the bell peppers and sweet potato to the pot and cook for 2 minutes. Add the chili powder and cumin and stir for 1 minute. Add the tomatoes and break them up with a spoon. Add the beans, vinegar, salt, pepper, and 2 cups water. 3. Increase the heat to high and bring to a boil, then reduce to medium and simmer for 10 minutes, stirring occasionally. Stir in the quinoa and simmer for about 15 minutes or until the quinoa and sweet potato are soft, stirring often. 4. If the chili becomes too thick, you can add more water until the desired consistency is reached. Stir in the parsley and serve.
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PoseY Pretzel Bread Caleb loves soft pretzels. So, nearly two years ago, I made pretzel bread for his birthday, shaped into the letters c-a-l-e-b. Without my knowing, he was preparing to propose to me while I was preparing his birthday pretzels. what a day! It’s only fitting that we make the same recipe for our wedding day.
Ingredients · 1 tablespoon agave nectar (or any other liquid sweetener) · 3 cups warm water, divided · 1 packet (2+1/4 teaspoons) active dry yeast · 2 to 3 cups unbleached allpurpose flour, divided · 1 teaspoon salt · 2 Tablespoons light olive oil (or another light oil) · 2 Tablespoons baking soda · 2 Tablespoons coarse salt
Instructions 1. Stir the agave nectar into the warm water. Once it has been evenly distributed, add the yeast and allow it to dissolve, then whisk and let sit for 10 minutes. 2. add the oil to the yeast mixture. 3. In a large mixing bowl, mix 2 cups of flour and the salt. Make a well in the center and add the yeast mixture. Stir until the ingredients are well combined, adding more flour as needed. 4. When the dough is easy to handle, knead it for about 3 minutes, then form it into a ball. 5. Place the dough in a bowl lightly coated with oil. Cover with plastic wrap and a damp cloth and let it sit for about 2 hours in a warm, draft-free place to rise. The dough should double in size. 6. Divide the dough into 12 pieces and roll each piece into a ball (dust hands with flour to prevent sticking). Place the balls on a cookie sheet or a lightly floured surface. Let rest for about 10 minutes. 7. Lightly grease a large baking sheet and preheat the oven to 400 F (200 c). 8. Roll each ball into a long rope and form it into a pretzel or other fun shape. 9. In a large bowl, dissolve the baking soda in the remaining 2 cups of water. Carefully dip the shaped pretzels in the water. Shake off any excess water and place each pretzel on the cookie sheet. Sprinkle each pretzel with coarse salt. 10. Bake for 15-20 minutes, or until golden brown. Enjoy them fresh out of the oven, or freeze them for up to a month. 3
CHICKPEA SALAD SANDWICHES I didn't grow up eating much chicken salad. Mayonnaise wasn't my favorite, and the idea of eating it mixed with chicken chunks made me cringe. When my mom and I discovered this recipe several years ago, though, I gave it a try and loved it! It’s perfect on a posey pretzel bun.
Ingredients · 1 can/15 oz chickpeas, drained and rinsed · 2 stalks celery, finely chopped · 3 green onions, thinly sliced · 1/4 cup finely chopped dill pickle · 1/4 cup finely chopped red bell pepper · 2-3 Tablespoons vegan mayonnaise (or regular, if you're cheating) · 1 clove garlic, minced · 1 1/2 teaspoons mustard · 2 teaspoons minced fresh dill (optional) · 1 1/2-3 teaspoons lemon juice, to taste · Freshly ground black pepper · Wholesome bread (toasted), crackers, tortillas, or lettuce for serving
Instructions 1. In a large bowl, mash the chickpeas with a potato masher until flaky in texture. 2. Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined. 3. Stir in the mustard and dill and season with the lemon juice, salt, and black pepper, adjusting the quantities to taste. 4. Serve on toasted bread as a sandwich, with crackers as a dip, in a tortilla or lettuce as a wrap, or on a bed of greens as a salad.
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Tossed (Kale) Bouquet Salad With my love for vegetables and Caleb’s love for puns, I thought it would be fiiting to carry a bouquet of kale rather than flowers, then toss it into a salad for the reception. This is also one of my favorite, everyday salad combinations - kale with cranberries and walnuts, tossed with balsamic viniagrette.
Ingredients · 1 bouquet of kale · balsamic viniagrette - my favorite recipe to follow · dried cranberries (or other fruit) · chopped walnuts (or a different type of nut) · Freshly ground black pepper
Instructions 1. After tossing the kale bouquet, remove the leaves from the stem, tear or chop into bite-sized pieces, and thoroughly rinse. Place the prepared kale into a large bowl. 2. Drizzle with balsamic viniagrette and toss well, making sure that all of the pieces are coated. 3. Add a handful or two of dried cranberries, as well as your choice of chopped nuts, and toss again. 4. Garnish with freshly cracked pepper and a few more cranberries and walnuts, making a pretty presentation.
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My favorite balsamic viniagrette After travelling to europe years ago, I never wanted to purchase a bottle of salad dressing ever again. I fell in love with a simple drizzle of olive oil and vinegar, especially on top of a bed of fresh kale or spinach. So, as a balance between american and european salad, I started making this yummy homemade vinaigrette.
Ingredients · 1/4 cup apple cider vinegar · 3 tablespoons olive oil · 2 tablespoons balsamic vinegar · 1 tablespoon pure maple syrup (or another liquid sweetener) · 1-1/2 teaspoons dijon mustard · 1 clove garlic, minced · 1/4 teaspoon sea salt · Freshly ground black pepper, to taste
Instructions 1. In a small bowl, whisk together all of the ingredients or simply combine them in a jar, screw on the lid, and shake. Store in an airtight container in the refrigerator for up to 2 weeks.
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KALE CHIPS These are a perfect thing to make if you have a plethora of kale in your refrigerator (or if you happen to need a recipe for a wedding bouquet of kale). Simply tear and wash the leaves, then toss them with your favorite seasonings and enjoy straight out of the oven.
Ingredients · 1 bunch kale (or however much you have around), stems removed and leaves torn · 1 Tablespoon extra-virgin olive oil · 1/4-1/2 teaspoon sea salt · 1/4-1/2 teaspoon freshly ground black pepper · Spices or seasonings of choice (oregano, garlic powder, herbs de provence, paprika, curry powder. . .)
Instructions 1. Wash the kale leaves and dry them completely in a salad spinner. Preheat the oven to 300 F (150 C). 2. Line two large rimmed baking sheets with parchment paper, or simply drizzle with a little oil to avoid creating waste. 3. Place the kale leaves in a large bowl and drizzle with the oil. Massage the oil into the kale with your hands until the leaves are thoroughly coated with the oil. 4. Place the kale in a single layer on the prepared baking sheets. Sprinkle with salt, pepper, and other spices or seasonings. Bake for 10 minutes, then rotate the pans and bake for 7-10 minutes more, until the leaves are crispy but not burned. 5. Serve the kale chips with a side of ketchup, sriracha, or your favorite salad dressing. Leftover kale chips don't keep their crispiness very well, so these are best consumed immediately.
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SIMPLE HUMMUS After you make this hummus, you won't want to go back to the storebought stuff. It's so easy, and you can add ingredients and seasonings to make it exactly how you like it. Make sure to enjoy it with plenty of fresh vegetables and pita bread!
Ingredients · 3 cups cooked chickpeas (freshly made or canned) · 2 cloves garlic · 1/3 cup tahini or nut butter (optional) · 1/4 cup lemon juice, or to taste · 1 teaspoon sea salt, or to taste · 1 teaspoon cumin (optional) · Olive oil, freshly ground black pepper, hot sauce, or your favorite hummus toppings · Carrots, bell peppers, pita chips, or your favorite dipping foods
Instructions 1. Drain the chickpeas, reserving the liquid. 2. With a food processor (or small high-speed blender, such as NutriNinja or MagicBullet), mince the garlic. 3. Add the chickpeas, tahini, lemon juice, salt, and cumin, and process until combined. Adjust the quantities as needed to taste. Add 4-6 Tablespoons of the reserved chickpea juice or water to reach the desired consistency. Process until smooth, scraping down the bowl as needed.
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QUINOA SALAD My best friend and maid-of-honor Kacie shared this recipe with me back in middle school. it’s been one of my favorites ever since, so what better salad to eat on my wedding day?
Ingredients · 1 cup quinoa, cooked · Salt to taste · 2 cups cucumber, diced · 1 small red onion, finely minced (optional) · 2 cups tomatoes, diced · 1-2 jalapenos, chopped · 1/2 cup cilantro, plus more for garnishing · 2 Tablespoons fresh lime juice · 1 Tablespoon vinegar (red wine, sherry, or apple cider) · 3 Tablespoons extra virgin olive oil · 1 avocado, sliced, for serving
Instructions 1. Place the diced cucumber in a colander and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cool water and drain on paper towels. If using the onion, place in a bowl and cover with cool water. Let sit for 5 minutes, then rinse and drain on paper towels. 2. Combine the tomatoes, jalapeno, cilantro, vinegar, lime juice, and olive oil in a bowl. Add the cucumber and onion, season with salt, and toss with the quinoa until combined. Adjust the seasonings to taste. 3. Serve garnished with avocado and cilantro.
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Lemon Velvet Cake
WIth lemon cream cheese frosting I never envisioned myself choosing a fruity wedding cake over a nice, dark chocolate or peanut butter one. But, to go with the simple white and yellow color scheme, I finally chose a fresh lemon cake. Thanks go to my mom for agreeing to make my wedding cake!
Ingredients FOR THE cake · 1-1/4 cups sifted all-purpose flour · 1-1/2 cups sifted cake flour · 1/2 teaspoon baking soda · 1-1/2 teaspoons baking powder · 1 teaspoon salt · 1-1/2 cups sugar · 2/3 cup vegetable oil · 1/3 cup vegetable shortening at room temperature (alternatively butter, coconut oil, or another shortening substitute) · 1 teaspoon vanilla extract · 2 teaspoons pure lemon extract · 3 large eggs · 1-1/2 cups buttermilk · zest of two small or one large lemon(s) FOR THE frosting · 1-8 ounce package cream cheese, softened · 1/4 butter · 2 Tablespoons lemon juice · 2 teaspoons lemon zest · 1 teaspoon vanilla extract · 5 cups powdered sugar
Instructions 1. Make the cake: Grease and flour 2 nineinch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda, baking powder, salt, and sugar. Set aside. 2. With an electric mixer, beat together the vegetable oil, shortening, vanilla, and lemon extract. Beat well at high speed with whisk attachment until light and fluffy. 3. Beat the eggs in one at a time. 4. Fold in the lemon zest. 5. Fold in the dry ingredients alternately with the buttermilk (add dry, then wet; dry, then wet, finishing with dry). Do not over mix the batter. 6. As soon as there are no lumps in the batter, pour into the two prepared cake pans. 7. Bake at 325 F (160 C) for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely. 8. Make the frosting: Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add powdered sugar a little at a time. Beat until creamy. Adjust ratios until desired consistency is reached.
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Raspberry ricotta ice cream To compliment the lemon cake, I chose this light and refreshing ice cream that my mom and I used to make many years ago. My best friend and maid-of-honor, Kacie, originally shared it with us. Thanks, Kacie!
Ingredients · 1-1/4 cup ricotta cheese · 1/2 cup sugar · 3/4 teaspoons vanilla · 1 teaspoon lemon zest · pinch of salt · 1/2 cup heavy cream · 1 cup raspberries
Instructions 1. puree ricotta, sugar, vanilla, lemon zest, and salt in a food processor (or small high-speed blender, such as NutriNinja or MagicBullet). 2. Stir in the heavy cream. 3. Freeze in an ice cream maker, according to the machine’s directions. 4. Transfer to an airtight container and freeze until firm.
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Peanut Butter-filled Chocolate cookies Two of my favorite foods are peanut butter and chocolate. So what could be better than a chocolate cookie filled with peanut butter? I was also inspired to choose this recipe in honor of Markus (our original officiant) and his love for peanut butter. I hope you enjoy it as much as I do!
Ingredients FOR THE Filling · 1-1/4 cups creamy peanut butter · 1/3 cup powdered sugar FOR THE cookies · 3/4 cup (1-1/2 sticks) butter, softened · 3/4 cup packed brown sugar · 1/2 cup granulated sugar, plus more for rolling · 1 large egg · 1 teaspoon vanilla extract · 1-1/4 cups all-purpose flour · 3/4 cup unsweetened cocoa powder · 3/4 teaspoon baking soda · 3/4 teaspoon sea salt
Instructions 1. Line two large baking sheets with parchment paper. 2. Make the filling: in a medium bowl, stir together peanut butter and powdered sugar until smooth. Using a small cookie scoop, scoop mixture into 22 balls onto prepared baking sheet and freeze until firm, 30 minutes. 3. Make the cookies: In a large bowl using a hand mixer, beat butter and sugars until light and fluffy, then add egg and vanilla and beat until incorporated. Add flour, cocoa powder, baking soda, and salt and beat until combined. 4. Preheat the oven to 350 F (180 C). 5. Scoop a heaping tablespoon of dough and flatten into a pancake-like circle. Top with a frozen peanut butter ball, then wrap edges of dough around peanut butter ball and pinch to seal, adding more dough if necessary to completely enclose peanut butter. Roll stuffed cookie dough balls in sugar and transfer to prepared baking sheets, spacing cookies 2 inches apart. Repeat with remaining dough. 6. Bake until cookies are set, about 12 minutes.
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Vanilla Ice Cream I’m not sure which caleb loves more - freshly baked pretzels or vanilla ice cream. So to balance out the dense peanut butter chocolate cookies, we chose this sweet and simple ice cream.
Ingredients · 1-3/4 cups heavy cream · 1-1/4 cups whole milk · 3/4 cup sugar · 1/8 teaspoon fine sea salt · 1 tablespoon vanilla extract or 1 vanilla bean split in half, lengthwise
Instructions 1. Pour 1 cup of the cream into a saucepan and add the sugar and salt. Scape the seeds of the vanilla bean into the pot, then add the vanilla pod to the pot. Warm the mixture over medium heat, just until the sugar dissolves. 2. Remove from heat and add the remaining cream, milk, and vanilla extract (if using). Stir to combine and chill in the refrigerator. 3. When ready to churn, remove the vanilla pod, whisk the mixture again and pour into an ice cream maker. Churn according to the machine’s directions. Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve.
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METRIC-IMPERIAL CONVERSIONS wet ingredients 3 teaspoons - 1 Tablespoon (T) - 15 mL 2 T --------------- 1/8 cup --------- 30 mL 4 T ---------------- 1/4 cup -------- 60 mL 8 T ---------------- 1/2 cup -------- 120 mL 12 T --------------- 3/4 cup ------- 175 mL 16 T ---------------- 1 cup --------- 235 mL 1 1/2 cups --------------------------- 355 mL 2 cups ------------------------------- 475 mL 3 cups ------------------------------- 710 mL 4 cups ------------------------------------ 1 L
dry ingredients 1/8 cup ------------- 16 g -------- 0.563 oz 1/4 cup ------------ 32 g ------------ 1.13 oz 1/3 cup ------------ 43 g ------------ 1.5 oz 1/2 cup ------------ 170 g ------------- 6 oz 2/3 cup ----------- 227 g ------------- 8 oz 3/4 cup ----------- 255 g ------------ 9 oz 1 cup -------------- 340 g ------------ 12 oz
Temperatures 225 F -------------- 110 C 250 F ------------- 120 C 275 F -------------- 135 C 300 F ------------- 150 C 325 F -------------- 160 C 350 F -------------- 180 C 375 F -------------- 190 C 400 F ------------- 200 C 425 F ------------- 220 C 450 F ------------- 230 C 475 F ------------- 245 C