Sexy Feathers Wedding Garter
This sexy white satin wedding garter decorated with Marabou feathers, silk ribbon with pearl and lace has everything to make you feel the sexiest in the room. May be a perfect addition to a 1920 style wedding. It would be fun to plan a wedding in that style with all the dresses and the wedding menu.
By Throwing a 1920’s Great Gatsby Party presenting feminine gowns for the ladies, coordinating the traditional colors of the era for the Gentleman’s suits and finding menu items suitable for the 1920’s taste palate like roasting up a turkey served with Sage and Onion stuffing and Caesars salad invented in the 1920’s, setting up on buffet tables, garnished with glistening hors-d’oeuvre, spiced baked hams crowded against salads of harlequin designs and pastry pigs and turkeys bewitched to a dark gold.
Salads were very popular in the 1920’s, according to Food Timeline. Try ones that would’ve been around in Gatsby’s time, like this Waldorf Salad from Yum Sugar, or the Candle Salad. Although popular in the 50’s, it originated from the 20’s (and yes, in my opinion looks quite phallic.) Also, any molded salad (think foods stuck in Jello) was the go. And finally, don’t forget the Caesar Salad! Yet another 1920’s invention.
The Waldorf salad may be over a century old, but even today, it remains a timeless American classic. The apple and walnut salad was first created in the late 1800s at New York’s legendary Waldorf Astoria Hotel, where it’s still the most frequently requested recipe on the menu. We stopped in to the kitchen where it all began and saw firsthand how the original Waldorf salad is prepared.
See how the salad’s prepared — it’s even lighter and more refreshing than you might think! — then get the recipe.
Found this great recipe on this link:
Weather you use it at your wedding or just at the family dinner I am sure it will be fun to try it.
For candied walnuts:
2 cups raw walnut halves
1 egg white
1 tablespoon spice mixture (such as a combination of paprika, cayenne, ground fennel seed, and ground coriander)
1 cup sugar
1/2 cup plain yogurt
1/2 cup crème fraîche
3 teaspoons freshly squeezed lemon juice
Freshly ground white pepper to taste
1/4 cup walnut oil
1 1/2 tablespoons minced black winter truffles (optional)
1/2 cup celery root (celeriac), peeled
2 large granny smith apples, unpeeled
2 large gala apples, unpeeled
1 dozen red grapes, halved lengthwise
1/2 cup microgreens or celery leaves
1Make candied walnuts: Preheat oven to 350ºF. In a large bowl, combine walnuts and egg white; add spice mixture and sugar and mix until evenly coated. Spread walnuts into an even layer on a nonstick sheet lined with parchment paper; roast in the oven until browned, about 20 minutes.
2Prepare dressing: In a medium bowl, combine crème fraîche with yogurt; whisk in lemon juice, white pepper, and truffles, if desired. Add in walnut oil, whisking briskly to emulsify. Set aside.
3Make salad: Using a mandoline on the fine comb setting or a sharp knife, julienne the celery root and apples into matchstick-size strips, being careful to avoid the seeds in the core; transfer to a mixing bowl. Gently fold the dressing into the apple mixture until well combined.
4Assemble salad: Divide the salad between chilled serving plates, using a 4″ by 2″ ring mold to plate the salads. Remove ring mold and garnish on top with microgreens or celery leaves. Scatter plates with alternating grape halves and candied walnut halves.