Loving that Colorado Snow! – February 2012 Snow Storm- Lionscrest Manor Wedding and Event Center

Man, that Punxsutawney Phil does not mess around! When he says 6 more weeks of winter, he means it. Since we are all snowed in today I thought it would be a great chance to reflect on some of our favorite snowy wedding photos and even find some icy inspiration. So while you are bundled up in your snuggy by the fire sit back and enjoy. The sidewalk shoveling can wait a day!

Be sure to try some of our “I’m stuck in the house and going crazy recipes” at the end of this blog. They are sure to brighten your spirit!

Here is a quick shot from the cocktail deck this morning… Sorry squirrels, time to bunker down!

Special thanks to Elegant Images for all of our snow wedding photos below.
Winter Inspiration boards provided by the Wedding Wire Blog.

Tatiana’s- HOT TODDY!

INGREDIENTS:

1 oz brandy, whiskey or rum
1 Tbsp honey
1/4 lemon
1 cup hot water
1 tea bag

Preparation:

Coat the bottom of a mug or an Irish coffee glass with honey.
Add the liquor and the juice of the lemon quarter.
On the side, heat water in a tea kettle and add the tea bag to make hot tea.
Pour the steaming tea into the glass and stir.

Shannon’s Shamrock’in Stew

INGREDIENTS:

1/4 cup all-purpose flour
3/4 teaspoon salt, optional
1/4 teaspoon pepper
1-1/2 to 2 pounds beef top round steak, cut into 1-inch cubes
1 tablespoon vegetable oil
1 can (8 ounces) tomato sauce
2 cups water
1 large onion, sliced
1 teaspoon dried marjoram
1 bay leaf
1 pound carrots, cut into 1-inch pieces
1 package (10 ounces) frozen peas
DUMPLINGS:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 egg, lightly beaten
1 tablespoon vegetable oil
1 tablespoon chopped fresh parsley, optional

DIRECTIONS:

In a large bowl, combine flour, salt if desired and pepper; set aside 2 tablespoons. Add meat to bowl and toss to coat.
In a Dutch oven or large soup kettle, over medium heat, cook the meat in oil until no longer pink; drain. Stir in tomato sauce, water and reserved flour mixture. Add onion, marjoram and bay leaf; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.
Add carrots; cover and simmer for 45 minutes. Stir in peas. Cover and simmer for 15 minutes for until the vegetables are tender. Remove bay leaf.
For dumplings, in a large combine flour and baking powder. Stir in milk, egg, oil and parsley if desired. Drop by tablespoonfuls onto simmering stew. Cover and cook for 12-14 minutes or until done. Do not lift the cover. Serve immediately. Yield: 8 servings.

Leona’s Lemon Icebox Cookies (ok, they are really Martha Stewarts)

INGREDIENTS:

2 cups all-purpose flour, (spooned and leveled)
1 cup confectioners’ sugar
1 teaspoon coarse salt
1 tablespoon plus 1 teaspoon lemon zest
1 teaspoon fresh lemon juice
1 cup (2 sticks) unsalted butter, cut into pieces
2 large egg yolks
1/4 cup granulated sugar, for rolling

DIRECTIONS:

In a food processor, pulse flour, confectioners’ sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).
Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.