by Audrey
11.25.15

Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.comSomething New for I Do explains their concept behind this lovely and adorable photo shoot.

Inspired by a family with a true appreciation for the Earth, this styled shoot was dreamt up with an organic farm to table vision in mind. Once living on a self-sustaining farm in Ohio, the owners of Fainting Goat Vineyards developed a love for feeding their family and animals off the fruits and vegetables that their land produced. It was those fond memories that lead them to build their Georgia vineyard and inspired our romantic wedding dinner party shoot with a farm to table ambiance that is quintessential fall. 

We showcased wedding details that were raw and beautifully simple: a wildflower bouquet, boutonniere and understated dress. The standard paper menu was replaced with a custom wood and vellum version, and a beautiful wooden barrel head was used as decor and then as a guestbook. 
 
On the estate tables, we tied place cards to a hearty loaf of locally baked bread and placed them on sliced wood charges, the lush greenery runner extends passed the ends of the table with fall colored blooms dispersed throughout. Bringing all elements back to their most simple form, Cakes by Carissa baked us a beautiful naked wedding cake and Center Cut Catering produced a menu that celebrated fruits and vegetables. 
 
The pygmy goats adorned with floral necklaces were a fun addition meant to be a nod to the vineyard’s credo – enjoy Earth, enjoy life. From breaking bread together to sweet toasts, the homey vibe of this shoot makes for a truly nostalgic fete.  

Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.comFall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com

Lemon and Herb Roasted Chicken

One small chicken
4 sprigs fresh thyme or sage
Thin lemon slices
Salt
1/4 teaspoons freshly cracked black pepper
A little water

Prepping the chicken:
Seasoning the chicken (1 to 3 days before serving). Remove and discard anything inside the chicken. Rinse the chicken and pat dry inside and out.

Approaching from the edge of the cavity, slide a finger under the skin of each of the breasts, making 2 little pockets. Now use the tip of your finger to gently loosen a pocket of skin on the outside of the thickest section of each thigh. Using your finger, shove an herb sprig and lemon slice into each of the 4 pockets.

Season the chicken liberally all over with salt and the pepper. Sprinkle a little of the salt just inside the cavity, on the backbone, but don’t otherwise worry about seasoning the inside. Twist and tuck the wing tips behind the shoulders. Cover loosely and refrigerate.

Roasting the chicken: 
Preheat the oven to 475°F. (Depending on the size, efficiency, and accuracy of your oven, and the size of your bird, you may need to adjust the heat to as high as 500°F or as low as 450°F during the course of roasting the chicken to get it to brown properly.)

Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle. Preheat the pan over medium heat. Set the chicken breast side up in the pan. It should sizzle. Place in the center of the oven and listen and watch for it to start sizzling and browning within 20 minutes. If it doesn’t, raise the temperature progressively until it does. The skin should blister, but if the chicken begins to char, or the fat is smoking, reduce the temperature by 25 degrees. After about 30 minutes, turn the bird over. Roast for another 10 to 20 minutes, depending on size, then flip back over to recrisp the breast skin, another 5 to 10 minutes. Total oven time will be 45 minutes to an hour.

Big heads of roasted garlic are a wonderful acompaniment as well. Slice whole heads of garlic in half and sprinkle the cut sides with salt and olive oil. Wrap them tightly in parchment and foil and throw them in the oven for about 20 minutes with the chicken. They are done when the garlic inside is soft and spreadable like butter!

Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.comFall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com

Prosciutto Wrapped Melon

Choose a really good late summer melon and the best thinly-sliced prosciutto you can get. Jamón ibérico, a type of Spanish cured ham, is also magical if you can afford it!

Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com

Lavender Lemonade

5 cups water
5 cups cold water
2 cups sugar
2 tablespoons dried lavender flowers
1 cup lemon juice
Ice
Sliced lemons for garnish

Bring 5 cups of water and sugar to a gentle boil in a large saucepan until the sugar dissolves. Remove from heat and add the lavender, covering and steeping for an hour. Use this time to thinly slice lemons for garnish. Strain the lavender flowers and stir in the 5 cups of cold water and lemon juice. Serve over ice or fill a decanter with ice and pour lemonade over the top.
Yields 12 servings.

Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com

Plum Almond Galette
1 1/4 cups all-purpose flour
1 stick cold unsalted butter, cut into 1/2-inch cubes
1/4 teaspoon salt
3 to 4 tablespoons ice water
1 1/2 pounds Italian plums, pitted and sliced
1/3 cup plus 1 teaspoon sugar, divided
1/4 teaspoon ground cardamom
2 tablespoons all-purpose flour
1 trans-fat-free refrigerated ready-to-bake pie crust dough (7.5 ounces)
1/4 cup marzipan, crumbled into 1/4-inch pieces
1 large egg, lightly beaten

Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and pulse until incorporated.

Squeeze a small handful of dough: If it doesn’t hold together, add more ice water 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough. Turn out dough onto a work surface. Divide dough into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper. Press into a ball, then flatten into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Wrap each disk in plastic wrap and chill until firm, at least 1 hour.

Heat oven to 375°. In a bowl, toss plums with 1/3 cup sugar and cardamom. Dust flour on work surface; roll out dough to a 14-inch diameter and transfer to baking sheet. Leaving a 2-inch border, sprinkle marzipan on dough. Arrange plums in circular pattern over marzipan. Fold and pleat edges toward center. Brush dough with egg and sprinkle with remaining 1 teaspoon sugar. Bake until crust is golden, 22 to 26 minutes. Cool; serve. Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com Fall Farm-to-Table Wedding and Recipes | by  Kelly Anne Photography |  www.smittenmagazine.com

Photographer: Kelly Anne Photography | Event Concept: Something New for I Do | Venue: Fainting Goat Vineyards | Decor, Styling + Paper Goods: Victoria and Olive | Bouquet & boutonniere: Amanda Jenkins | Rentals: DBM | Bride’s Dress: Bella Bridesmaids Atlanta | Hair + Makeup: Melissa & Co. Salon | Cake Baker: Cakes by Carissa | Catering: Center Cut Catering | Guestbook: Amie Rae Designs

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