SOMEBODY IS GOING TO DIE IF LILLY BETH
DOESN’T CATCH THAT BOUQUET
The Official Southern Ladies Guide to Hosting the Perfect Wedding
1 box (1 pound) confectioners’ sugar
4 tablespoons vanilla
1 gallon milk
1 fifth bourbon
Freshly ground nutmeg
Add the sugar and vanilla to the milk. Stir in bourbon (after having a sip or two to make sure it’s good bourbon).
Freeze overnight and thaw a bit next morning so that the consistency is slushy.
Sprinkle with nutmeg.
COUER A LA CREME
It doesn’t take much for a Southerner to get into a theme, and a wedding is the perfect place to go crazy (for one reason or other). We served this at a coffee party for a bride because it is heart-shaped and delicious. It’s quite possible that none of the younger guests knew what it was. That’s the reason it’s always good to have a blend of ages.
Use a white porcelain heart-shaped mold with holes in the bottom, the traditional Coeur a la crème mold. This one holds about three quarts. Line the mold with a double thickness of cheesecloth, leaving enough to fold over and cover the top.
1 box (8 ounces) Philadelphia cream cheese
1 ¾ cups cottage cheese
½ cup sour cream
2 tablespoons confectioners sugar
½ cup heavy cream, whipped
In the food processor blend cream cheese, cottage cheese, sour cream, sugar, and salt.
Process until smooth, fold in the whipped cream. Transfer to the mold and pack to remove any air bubbles. Fold cheesecloth over the top. Set the mold on a plate to catch any drippings and refrigerate overnight. Unmold this onto a large serving tray, removing the cheesecloth gently.
Serves 25 as finger food.