ONK • The Blog
Laura Schupp + Our Newlywed Kitchen
Best wishes to you on your upcoming nuptials. And, to those already experiencing wedded bliss, a big welcome to you as well. I hope you’re ready for a deep dive into everything from the creation of your wedding registry to what to do with all those gifts once they’re unpacked.
On the heels of the book launch for Our Newlywed Kitchen-The Art of Cooking, Gathering and Creating Traditions, comes my deep dive into all the secrets, tips and tricks you’ll need to create the kitchen+table that’s perfect for you. From your wedding registry to your recipe collection, I’ll reveal just how
Recipe from HomeLife Magazine | The Table: Fireflies & Friends by Laura Schupp Ingredients 8 regular tea bags1 large bunch, or 16 sprigs of fresh mint with stems1 c. sugar4 c. waterice DirectionsBoil water. Place tea bags and fresh mint in a gallon sized container. Add boiling water and let steep
Recipe from HomeLife Magazine | The Table: Fireflies & Friends by Laura Schupp Ingredients2 Tbsp. unsalted butter2 c. sliced almonds1-1/2 c. sugar8 large egg whites (room temperature)1/2 tsp. saltZest of 1 lemon6 Tbsp. flour1 c. heavy cream1 Tbsp. confectioners’ sugar1 Tbsp. orange extract DirectionsPreheat oven to 350 degrees and position rack
Recipe from HomeLife Magazine | The Table: Fireflies & Friends by Laura Schupp Ingredients 5 lbs. chicken pieces (bone-in thighs) 6 cloves of garlic (minced) 2 Tbsp. dried oregano Salt and pepper to taste 1/4 c. red wine vinegar 1/4 c. olive oil 8-10 pitted prunes 8-10 large pitted Spanish green