A Blueberry Picking Sunday

Don’t know what other folks do for Father’s Day but my boys and I took off after lunch to pick blueberries. We had enjoyed a great Blueberry Crumb Cake at the Athens Farmers Market that Manny at the Harry’s Pig Shop booth had made and thought we had better stock up on some since they are at the height of the season right now. With the rains that we had last week and the warm sunny weather now, well everything from tomatoes to blueberries are in abundance. It’s going to get hot, real hot before you know it and things start drying up quickly. Better get on it and sons Ashley, Daniel and I picked enough in one and a half hours to last the winter. We will be making blueberry jam today and will probably get 50 or 60 quarts put up and that is not counting what we froze for baking. Every Epting Events brunch will be getting a jar for months to come.

I used a recipe that was Martha Lumpkin’s, written in 1850 which basically says put one cup of sugar to two cups of stewed berries and cook until thick. I do not like to use pectin or sure gel in my jams and jellies, I just like strong thick fruit jam that has not been diluted with too much sugar and water. You really get the flavor of the berries as so much of the water is cooked out by the time it is thick enough to seal in mason jars. Take some Sweet Dairy Farms fresh salted butter and put it on one of Renisha’s (pastry chef for Epting Events) double sized buttermilk biscuits; then put in a teaspoon of Martha Lumpkin’s Blueberry Jam (Atlanta, formally known as Marthasville which was named for young Martha) – well, that’s the cat’s meow. At the rate we are going with this we might make Christmas presents for everyone and all of you can come on by Harry’s for brunch on Sunday and try the Blueberry Jam. I think you’ll love it.

As for anyone that is reading these blogs please let me know the kind of things that you would like to hear about. It has been fun rambling on about some of my daily activities while roaming about the state. Need to tell you about planning a wedding for next June at the Walker Farm. I’ll be rambling about my rambles tomorrow. Most Sincerely, LEE

Read Full Post »

Cupcake in a Jar by Cakies Blog

I saw this on Cakies Blog a few weeks ago, and have been obsessed ever since. These cupcakes are not only a great treat, but would look fabulous as a wedding favor, place card setting or for bridal showers! Check out Cakies Blog for instructions and more pics!

Read Full Post »

Refreshing Cocktails Recipes Created by Harry’s own, Emmanuel Stone

Some of the boys from Harry’s enjoyed the first, sunny Sunday in a while at Oak Meadows Farm, home of Emmanuel Stone, Harry’s head chef and one of the partners. They were busy practicing for the upcoming cornhole tournament at Loco’s on March 28, 2010. In order to fully enjoy their afternoon in the sun, Emmanuel created some cocktails for the perfect afternoon, Latin Gin Fizzes and Orange Marmalade Martinis.

Latin Gin Fizz:
1 oz. Simple Syrup
1 oz. Freshly, Squeezed Lime Juice
4 thin slices of Serrano Pepper
5 to 7 Cilantro Leaves
1 ½ oz. Gin (He recommends Plymouth)
1 ½ oz. Club Soda
A glass of Ice

Lightly muddle simple syrup, lime juice, Serrano pepper and cilantro.
Top with gin and club soda.
Add ice and stir.

Orange Marmalade Martini:
1 ½ oz. Gin
1 TBSP Orange Marmalade
¾ of oz. Simple Syrup
1 oz. Fresh Lime Juice
2 Dashes Orange Bitters (He recommends Regan’s No. 6)
Ice

Shake with ice and strain into a chilled, cocktail glass.

These refreshing, weekend cocktails are a great way to enjoy your afternoon on a farm or at your next dinner party.

Read Full Post »

Congratulations to Harry’s Pig Shop for Winning Taste of Athens “Best Dish”

Athens Banner Herald’s staff writer, Joe VanHoose, made his own Taste of Athens winners. Harry’s Pig Shop won his award of Best Dish with their famous pork and scallion wontons, and, of course, our homemade banana pudding. To read the full story click here.

Former Mayor, Gwen O'looney, and Ashley Epting at Taste of Athens

Harry's Pig Shop Employees Offering Their Banana Pudding

Thanks to Athens Banner Herald “Spotted” for the great pics!

Read Full Post »

Epting Recipes Revealed for Thanksgiving!

Whether or not you have experienced the deliciousness we call Epting Events catering, you’ll be delighted to learn about some of our most famous recipes. These side dishes are the most requested and most popular among all types of clients. They are true southern comfort. Happy cooking!

GREEN BEAN CASSEROLE
(Yield: 12 servings)

30 oz. green beans
1 (16 oz.) can mushrooms, drained
1 lg. onion, chopped
½ c. butter, melted
¼ c. flour
1 c. milk
1 c. whipping cream
¾ lb. sharp cheddar cheese, grated
2 tsp. soy sauce
½ t. Worcestershire
½ t. pepper
1/8 Tabasco sauce
1 (8 oz.) can water chestnuts, drained & chopped
Butter-flavored crackers, crushed
Butter

Sautee mushrooms & onions in butter. Add flour, milk and cream. Stir in cheese, soy sauce, Worcestershire, pepper & Tabasco. Combine sauce with bean & water chestnuts. Turn into 2-qt casserole. Sprinkle with cracker crumbs; dot with butter. Bake at 350F for 30 minutes.

WALNUT-CHICKEN SALAD

4 cups cubed cooked chicken
1 1/3 cups chopped, toasted walnuts
½ cup finely chopped celery
¼ cup chopped green onions
¼ cup golden raisins
½ cup mayonnaise
¼ cup lemon juice
¼ cup chutney chopped
½ teaspoon salt

Combine first 5 ingredients in a large bowl. Combine ½ cup mayonnaise, lemon juice, chutney and salt. Stir well. Pour over chicken mixture and toss gently. Cover and chill for at least 2 hours.

Serve with sliced tomatoes and pineapple rings.

SWEET POTATO BISCUITS (my favorite)
(makes 100)

1 quart sweet potatoes
1 cup sugar
1 cup shortening
1/2 cup buttermilk
8 cups self-rising flour

Mash the potatoes. Put the mashed potatoes in a bowl. Mix in sugar and shortening. Add the buttermilk. Once well blended and smooth, add the flour and work into the potato mixture. Add additional flour as needed to make a good stiff dough.

Roll out onto floured surface. Cut the biscuits and bake them. Do not overwork the dough.

SOUTHERN STYLE TOMATO PUDDING
A Lee Epting favorite

1 # 10 can diced tomatoes
2 pounds shredded cheddar cheese
1 cup chopped green onion
1/4 cup sugar
2 French Baguettes torn into pieces
Salt & pepper to taste

Toss all ingredients together; pour into a lightly greased Pyrex baking dish.
Bake at 325 for 20-25 minutes, or until warm throughout.

We hope these inspire you to create one more dish during the holidays, you’ll be an instant family favorite!

Read Full Post »

Look Ahead: 11.20.09

NEVER DONE BEFORE!!!

Be sure to check back on Friday, when we’ll be posting some of Epting Events’ most famous recipes. These dishes are sought after for all types of events from weddings to birthdays to graduation to the holidays. Its going to be HUGE! Two words….tomato pudding. I hope your recipe cards are ready.

Read Full Post »

The Classic Mojito: A Refreshing Wedding Favorite

Photography by Our Labor of Love

As soon as Zack and I walked away from the ceremony, we were handed a refreshing mojito! This was so much fun to celebrate with our friends while drinking our signature cocktail. A special thanks to Manny for providing these delcious drinks and to Jesse and Whitney of Our Labor of Love for capturing this and many special moments.

Photography by Our Labor of Love

Please go to Our Blog of Love to check out all the pictures. And then hop over to the new OnceWed.

Read Full Post »

Personalize Your Wedding Menu: The Signature Drink

If you are what you eat, and you want your wedding to reflect you and your fiance’s personality, then a great place to add a personal touch is in the wedding menu. Think about the foods the two of you enjoy, the region where your wedding will be and the theme or feel of the wedding.

When we began to plan our wedding, the menu was one of the most important parts of the reception for my husband and I. This week and next, I will go through the ways we personalized our menu and how special the reception was in part because of these little touches.  

Our wedding ceremony and reception for 250 were held outdoors in the spring, just one month ago! The ceremony was held in a sunken garden and the reception under a tent in the front lawn. As soon as the ceremony ended we wanted the fun to begin! Guests were handed cold Mint Mojitos served in mason jars courtesy of Emmanuel Stone as they left the sunken garden following the ceremony.  We also had Vanilla Lemonade and Sweet Peach Tea on hand. Mojitos are special to Zack and I because we drank them on our first date.  The Mojitos were delicious, one guest quoted “nectar from the gods”, and were a great way to set the tone and get the party started  ( Thanks Emmanuel!).

Recipe: The Classic Mint Mojito

Made to Order Mojitos

2 oz white rum

4 chunks of lime – (Cut each lime in half, across its’ axis.  Cut each half lime into four pieces.)

2 teaspoons superfine sugar

6 mint leaves

2 oz club soda

Place lime & mint into a Double Rocks glass.  Add 2 teaspoons of superfine sugar.  Using a muddling stick, press the juice from the limes.  In the process, this should mix with the sugar.  Add 2 oz rum.  Fill the glass with ice and Shake.  Pour into glass, top with club soda and serve.  Garnish with mint or lime slice.

Quantity Recipe that makes 17 drinks      

1 liter bottle rum

½ liter simple syrup

17 oz Fresh Lime Juice

1 liter club soda

Mint leaves for garnish

Combine Rum, Lime Juice & Simple Syrup, well before serving combine with 1.5 pounds (1/4 bag) ice.  Let the drink sit long enough to chill properly.*  Set-out your glasses, fill each with 6 mint leaves.  Muddle the mint leave gently.  Pour pre-mixed cocktail  to fill halfway.  Stir and top with nugget ice

* Stay tuned, we will continue this series for the rest of the week! Also, my wedding will be featured on Our Blog of Love
as well as OnceWed
Please check it out!

Read Full Post »