Good morning! I can honestly say it felt like Christmas this past weekend. Don’t get me wrong, Asheville and visiting the Biltmore put me in the spirit but being with family and celebrating really made the fact that Christmas is THIS week real.
We spent most of the day Friday prepping for Saturday – setting the table, prepping as much as I could in the kitchen and trying to get ahead of the game so that I could enjoy Saturday to the fullest without being stressed out.
One of the menu items that I prepped on Friday was dessert. More often than not, cakes can be made well in advance – I simply waited until Saturday morning to ice the cake. Another bonus of baking on Friday morning – our house smelled amazing for most of the day. The Marble Red Velvet Bundt Cake wasn’t all that difficult to prep – a pretty basic cake recipe. And the trick to getting a swirled cake is to not use a knife to swirl – but instead you use a cookie scoop to drop the batters in a pattern that produces a swirl as it bakes. The icing is a simple mix of powdered sugar and milk (I needed up using about 2 more tablespoons of milk than the recipe called for).
And the end result was gorgeous – I can’t lie, I was pretty proud of my baking skills with this dessert.
After a whirlwind Friday, the my in-laws along with other family arrived shortly before lunch on Saturday.
The rest of the afternoon and evening was spent simply enjoying the company of family we don’t see near enough. We laughed, we opened gifts and we ate an amazing dinner.
Here’s the menu Big Guy and I came up with:
Assorted Cheese Board featuring a couple of cheeses from Looking Glass Creamery (cranberry-walnut goat cheese and chocolate lab) as well as a Smashed Blue chutney from Looking Glass Creamery and an Ashe County Bleu cheese from SoCo Farm and Food home delivery. We also had some pepperoni that we brought home from Asheville.
Fresh Artisan Bread with Bacon-Honey Butter (from SoCo Farm and Food home delivery)
Salad (homegrown greens with a salad dressing: 1/2 cup olive oil, 1/4 cup red wine vinegar, 2 teaspoons sugar, 2 teaspoons Lusty Monk mustard, 1 minced garlic clove, salt and pepper)
Creamy Collards (from SoCo Farm and Food home delivery)
Marbled Red Velvet Bundt Cake with Peppermint Ice-cream
It all was incredible!
Happy Monday, friends.