I love weddings, I love the holidays, and I love classic New England…so this past weekend in the White Mountains for Greg and Courtney’s wedding was a total home run.
It started with the three plus hour drive up to Jackson, New Hampshire. We knew we were getting close when the view outside started to look more like this:
The Wildcat Inn and Tavern couldn’t have been more cozy and charming, and everyone was in such high spirits because we were there to celebrate something so joyful. There was snow, lights, trees, and wreaths everywhere.
I started to feel that happy, glowing feeling inside.
Of course, if I had known that a certain someone (that I love very much) had reset my alarm by accident that morning, meaning it would go off at top volume on Saturday so my neighbors had to call my landlord, who had to go over and turn it off himself, I might not have been so happy…but I didn’t know that then.
On Saturday morning I had breakfast at Yesterdays, a small restaurant next door to the Inn. There is nothing better than adding in your own milk, raisins and brown sugar to a delicious bowl of steel-cut oatmeal. It still looks good, even with a camera phone photo.
Then, while the boys played a pre-wedding game of touch football and the ladies were getting pampered, I went for a walk to the Jackson Covered Bridge.
The bridge was constructed in 1867, and is apparently (and appropriately) also known as the Honeymoon Bridge. Both the bridge and the array of hand-carved messages along its interior are the definition of charming.
The White Mountains area is known for its historic New England charm, beautiful scenery, winter skiing, covered bridges, and steepled churches – all of which I eat up with a spoon (minus the skiing).
Back at the inn I wrapped up the sugar cookies I had made to include with our wedding gift to Greg and Courtney. In the spirit of the season I had to make a few Christmas tree cookies, but also included scalloped coins that I decorated with sparkling hearts and holiday-colored coarse sprinkles.
The cookie box is from Martha Stewart. I had been waiting since October to open them and was delighted to finally have a good reason!
Following a brief ceremony in front of a glowing Christmas tree, Greg and Courtney were officially married!
My vegetarian pasta dish at supper was delicious. It was loaded with shredded parmesan, artichoke hearts, asparagus, and tomatoes. Perfect fuel for a night of fun!
I also have to share how much I loved my dress. I took this photo while doing a quick memory card exchange in our room during the ceremony, and it’s the only full-length one I ended up with from the evening. Sometimes it’s fun looking like a proper girl.
Back at the reception, I got to pose with the handsome groom.
And John posed with the beautiful bride. I was so in love with her shoes…
Dessert was a tower of cupcakes! Mmm…coconut!
Then more dancing, more gin and tonics, more chatting with their awesome family and friends, Kirschner family push ups (this was mind-blowing), and finally a rather undignified collapse into bed…so much fun.
Congratulations again to Greg and Courtney!
I was so excited to share in their amazing wedding weekend – and I can’t wait to hear about their honeymoon in Prague (and all of the delicious things they ate there).
Christmas Sugar Cookies
Adapted from Annie’s Eats
1 cup (2 sticks) unsalted butter, softened
1 cup powdered sugar, sifted
1 egg, lightly beaten
1 ½ tsp. almond extract
1 tsp. vanilla
1 tsp. salt
2 ½ cups all-purpose flour, sifted
- In a large bowl, cream butter and powdered sugar until smooth. Add egg, almond extract, vanilla, and salt.
- Add flour slowly and mix until just combined. Turn dough out onto a lightly floured surface and knead a few times. Shape into 1 or 2 discs and wrap in plastic wrap. Chill in the fridge for 2 hours or overnight.
- When ready to bake, preheat the oven to 375 degrees. Roll dough out to ¼” thickness onto a well-floured surface. Line 2 baking sheets with parchment or spray with cooking spray. Get your cookie cutters and go to town!
- Bake cookies for 8-10 minutes – do not let them brown. Transfer to a wire rack to cool, then ice with royal icing and your choice of sprinkles.
Adapted from The Joy of Baking
4 cups powdered sugar, sifted
5 tbsp. meringue powder
1/2 tsp. vanilla extract
1/2 cup water, plus extra
- In a large bowl, place the sifted sugar, meringue powder, then the 1/2 cup of water. Using an electric mixer, combine until smooth.
- If you want a thinner icing, add more water, 1 tbsp. at a time, until you achieve desired consistency.
- Use gel-based food coloring for best results in coloring the icing. A few squeeze bottles are also a good investment if you plan on decorating often. I use mine all of the time!