Monday, September 17, 2012

The Upside to Sjogren's Syndrome -- 100th Post

This is what happens when farmers have free license 
to prepare the wedding conveyance.

This is what happens when two fantastic young people 
grow and raise all of the food for their wedding.

I spent the last weekend surrounded by friends and family, and smiling so much and so continually that my cheeks hurt. And crying, too, but that was all on the inside, because when you have Sjogren's Syndrome, you don't have tears, and you can't wreck your mascara. At least you can't wreck your mascara by crying it off.

My stepson and his sweetheart, the pulchritudinous couple, above, planned and executed a glorious wedding weekend. They supplied the caterer with most of the food that was served, including vegetables, pork and chicken, honey and maple syrup from the family farm. The florist added Liz's gardening products to his beautiful decorations. The owners of the reception site, a Catskill Mountain farm that had been in our family, long years past, made a special display of family history for everyone to enjoy. The list of professionals and avocationals who contributed to making this wedding special goes on and on.

And I made the dessert spread, and the wedding cake!

Theme: Maple Syrup and Honey, both products of the farm

They'd requested a small wedding cake--just enough for ceremony--with a buffet array of a variety of other treats. I put my usual artistic pursuits on hold and did some kitchen creation, pumping out cupcakes, cookies, mini cheesecakes and pumpkin squares, and more. I saved all of the portioning and garnishing, not to mention, the assembly of the wedding cake, for the morning of the wedding. I was rather strung out by the time I had to leave for the ceremony.

But it all worked out for the best.

Yes, it all worked out for the best, 
and Handsome and I danced 'til we dropped.

Congratulations to the newly united Mr and Mrs Frisbee.

Maple Nut Bars
(my favorite of the wedding desserts)

Heat oven to 350 degrees.  Grease an 8" x 8" pan and line with enough foil that the foil sticks up over the sides of the pan.

Make the crust:
Whisk together 1-1/2 cups flour and 1/3 cup brown sugar (unless you have maple sugar around that you're willing to pulverize and use up;) then cut in 1/2 cup softened butter. Blend until mixture resembles coarse meal, then press into the greased and foil-lined 8 inch square pan.  Bake 15 minutes.

To make the topping, combine 3/4 cup of maple syrup (use Grade B, a darker, more flavorful syrup, if you can get it,) 1/2 cup brown sugar (or, again, maple sugar,) a beaten egg, 2 tablespoons of melted butter, 1/4 cup of heavy cream, 1 teaspoon of vanilla, 1/4 teaspoon of salt. Beat well, then stir in a cup of chopped pecans or walnuts. Pour batter over half-baked crust. 

Return the pan to the oven and bake until set, about 35 minutes. Lift out of the pan, while warm, by the foil. Cool, and cut into small squares. Enjoy.

1 comment:

  1. Thanks for including the recipe - I will definitely make it this fall!