Thank you ALL for your well-wishes and congratulations – they meant so much to me. Whether you’re a long time reader, or just someone who dropped by and left a note, it made me feel that on the 23rd of May, the happiness I felt spread out beyond the sun-dappled garden where I stood with Mike to encompass everywhere happy thoughts were being sent our way.
In an impeccable stroke of timing, just as I was going to publish this post, I found that our photographer had put up a gallery of images from our wedding.
Please click here to see Ricky’s wonderful work in capturing our day!
There aren’t photos yet of the reception, or the cake – I’ll be sure to post as soon as I get them!
Oh, and I thought I’d also share this photo taken by the wonderful Lisa, who’s a pretty darn good photographer herself:
Photo courtesy of lisa-is-bossy
Moments after being married. Did I cry? Yes – a little:) I teased my husband(!!) after the ceremony that although I consider him the more sensitive of the two of us, he was rock-steady during the entire thing. Well, I mean rock-steady while beaming the whole time.
The Bay Area had been plagued with chilly weather and – more forebodingly – showers, the entire week before. But as you can see, we got married under a shining, sunlit sky. I like to think that everyone’s good wishes chased all the rainclouds away for that one afternoon (the rain came back with a vengeance later that week!)
So after a few days relaxing down in Big Sur, I’m back to work with a new band on my hand. We will be travelling to Hong Kong at the end of the year for a second reception, as most of my relatives live there and were unable to make it to the states for the wedding. We’ll likely do our honeymoon at that point – and I’ll be wearing my dress again (I’m sure every woman understands the need to get as much mileage out of the dress as possible).
I’m working my way back into the blogging groove (I have missed my oven!) so I hope you stick around in the next few months to see what I bake up! One of the first things that tweaked my apron strings was a combination of some creme brulee dishes we received as a present and the strawberries that are in full flush right now. It’s almost impossible for me to walk by a display of strawberries at the store; when their wafting, sweet scent entangles me in thoughts of kisses under a just-flowering tree, or a stolen bite of extravagantly flaky pie, or simply pure, unfettered happiness. It’s not difficult for me to be in a happy mood right now, but strawberries never do anything but improve one’s day immensely.
This is based on a Donna Hay recipe for strawberry tarte tatin: ripe strawberry halves arranged in dishes and drizzled with vanilla bean-infused caramel, then topped with a thick layer of puff pastry, pot pie-style, and tucked into the oven to puff up into a buttery, sweet delight.
A note: the recipe indicates to roll the puff pastry to 3/16″, which may seem thick, but I discovered if you roll the dough too thin, it will drape lumpily over the berries instead of lying flat. Don’t be afraid to bake until the puff pastry gets nice and golden so it will be flaky as possible!
Strawberry Tarte Tatins
adapted from Donna Hay
2 tablespoons unsalted butter
¼ cup sugar
1 ½ tablespoons water
1 vanilla bean, split and seeds scraped
500g (1 lb) strawberries, hulled and sliced in half
300g puff pastry (you can use the blitz puff recipe here)
Preheat oven to 390 degrees F.
Combine butter, sugar, water and vanilla bean in a small saucepan over medium heat and stir until the sugar has dissolved.
Bring mixture to a boil and cook for 5 minutes until caramel is golden brown – don’t let it get too dark or burn.
Remove from the heat and discard the vanilla bean.
Lightly grease four 10cm round pie dishes with butter.
Arrange the strawberries in the dishes and pour caramel over them.
Place the pastry on a lightly floured surface and roll out to 5mm thick. Cut four 11cm rounds from the pastry and place on top of the strawberries.
Place the dishes on a baking sheet and bake the tarts for 25-30 minutes or until the pastry is puffed and golden. Turn the tarts out onto plates and let cool slightly before serving.
Jen Yu says
Welcome back, sweetie! I loved the photos, you and Mike are such a lovely couple and you were absolutely stunning. Congratulations, my friend. The best is yet to come! xoxo
Congratulations! What gorgeous photos—you look stunning. Beyond stunning!
I was delighted to discover you chose the Shakespeare Garden, one of my favorite places. My apartment is next to the park and I often take my tea and scone (from Arizmendi) down there in the morning. From now on, I’ll think of you!
Congratulations! You look gorgeous like always. I am glad you had a wonderful wedding. Cheers and Best wishes!
Welcome back Anita! I’m excited to see what you have in store in the upcoming months. I don’t know if I ever had the chance to say thank you for taking the time during the busy bake sale to talk to me about Tante Marie. I ended up applying and I was accepted (!) for the fall program. I am beyond excited for what lays ahead. To some exciting upcoming months!
Thanks so much for sharing! I really enjoyed your wedding photos! Congrats! 🙂
HI Anita, been a fans of yours since before. Beautiful photos of you n ur husband on your wedding day. Congrats.. lots of love frm a fan
You look beautiful. I can’t wait for more recipes! Congratulations (once again).
This may seem random and its not that I didn’t love your dress and think your new husband is gorgeous but, I loved the outfits that your mothers wore. I’m a sucker for floral and I loved the texture on your mother in laws outfit.
*happy dances* You’re back!
Anita, welcome back. I absolutely love the wedding photos. You look so beautiful and Mike so handsome .. what a stunning couple.
Welcome back and congratulations too. Red, juicy and delicious is a great way to get back into the blogging groove! 🙂
Stephanie - Wasabimon says
I’m so happy for you two! I’m glad your wedding day was the one few sunny day from that month, though from the looks of it, you would have shined through even the darkest storm. 🙂
Belinda @zomppa says
Congratulations!! These photos are absolutely amazing. You both look so beautiful and happy. Many blessings.
You guys are so cute! Those big smiles say it all — I hope you’re as happy for the rest of your lives!
Wish you all the very best.
The photographs are absolutely amazing.
Charles Ravndal says
First, congratulations to both of you and second, that’s a lovely looking strawberry tarte tatins! Got here while surfing around.
congrats! you are a gorgeous bride 🙂
these tarts look AWESOME! I feel like since summer hit all I want to eat is strawberries!
Congratulations Anita! The photos look lovely! I’m getting married in SF next month. Do you have a recommendation on who did your makeup and your flowers? They look lovely!
[email protected] says
Congratulations!! And what lovely photos (food and you :)). You look beautiful!
Congratulations and welcome back! Your photos are beautiful! Can’t wait to see what new recipes you have in store for us.
what a delicious dessert!Tatin is a wonder to sublimate the fruit!
Lovely photos! I’m looking forward to new recipes from you! 🙂
Congratulations! What an absolutely beautiful wedding! And I must say, so are the photos of your strawberry tarte tatins. I’m going to save this recipe to try out soon! Yum!
small burst says
congratulations! Your wedding was beautiful and you looked stunning! That great photos. Seriously, i want to do my wedding over so i can have photos like these.
Congratulations and welcome back! The tart tatines look lovely, just as you did on your special day!
Congratulations and best wishes on the new life!! 🙂 God bless you!