I had the privilege of helping my mother-in-law host a stunning bridal shower this past weekend, and boy was it a lot of hard work; but it was also very rewarding in the end to see the gorgeous bride-to-be get blessed by those who love her. My mother-in-law and one of her best friends have this somewhat unspoken deal in which they host showers and parties for each others’ children in the event that they get married. It just takes the stress out for the occasion for the mother of the bride on at least one of the events leading up to the big day, and I love to see how these two enjoy helping each other out in this way and it was my honor to be included.
In this instance, I got hired on as the decorator/florist/kitchen assistant because my ambitious and talented mother-in-law was going all out with the food. The bride in question has a love for hosting and events and it was decided that she deserved to be on the receiving end of a special party, instead of being the one hosting it, as she usually is.
That said then, here is some of the decor that I used. (some of these were taken outside after the fact because the table was so laden with delicious treats that I wasn’t able to maneuver for good angles. But I don’t think that was the worst kind of problem to have:)
The bride loves champagne so I decided to make a citrus champagne sangria punch. I love this one because it is not too sweet and has a delightfully refreshing crispness. The recipe is listed at the bottom.
The food, as I already mentioned, was simply outstanding. My mother-in-law deserves a standing ovation for how innovative she is and how delicious all her food is. I helped where I was needed and tied little veggie bundles with celery string and carefully placed mint delicately onto deserts and plated cheese and fruit and otherwise took care of a lot of the visuals.
I will take credit for one thing though, and that is the french macarons. It was tedious and patience testing, but eventually I, with the generous help of my mom’s time and her kitchen, found the knack and perfected, so I’ve been told, the finicky art of macarons. I think I’ll have to do a whole other post just on the macarons but for now here are a few more pictures.
So there it is. I love doing all the decorating and design so it was a joy for me to do this; even more so because it was for people that those in my family love. I hope I get to keep doing events like this because I always get so inspired by new ideas and I can’t wait to try them out. Until next time!
Citrus Champagne Sangria (makes about 7 liters or 2 gallons of punch. Recipe can easily cut down in half):
– 10 cups grapefruit juice (I used 5 cups fresh squeezed grapefruits, and 5 cups from ruby red grapefruit juice from concentrate).
– 2 bottles of champagne
– 2 liters of gingerale
– 2 cups of pomegranite juice
– 1 sliced honeycrisp apple, 1 sliced lemon, 2 sliced limes, and 3 sliced clementine oranges
– 1 cup grapefruit segments
(I also had a bottle of sparkling blood orange juice which I added instead of one of the liters of gingerale, so feel free to substitute parts of the gingerale with any kind of sparkling citrus drink).
Pour all of the ingredients into a punchbowl or beverage dispenser, and float the fruit on top. I recommend having everything well chilled before putting it together because using ice will water the punch down too much.