Category Archives: recipes

Behind the Scenes at our Chevron Picnic Photo Shoot

blue and white backyard picnic ideaEarlier this summer my dear friend Cyd came to visit. Technically, her visit was supposed to be purely vacation, but we managed to sneak in a quick photo shoot/picnic. You can see the Backyard Picnic photos on her blog.

A lot of styled photo shoots you see on blogs are just for show, but we wanted to actually have a little picnic party to introduce Cyd to my SoCal friends. The second Jennifer Dery was done snapping photos we all dug into the yummy food.  When it got dark we moved the party over to the fire pit and made s’mores. The evening was truly one of the biggest highlights of my summer.

Orange salad with mint and onions

One of my favorite things to serve for summer picnics is Orange Salad. We’re super lucky to have orange trees in our backyard, so we make it a lot. It’s refreshing and delicious for summer get togethers.

RECIPE: ORANGE SALAD. Serves 6-8

INGREDIENTS: 12 fresh oranges, 1/2 onion, 1 tsp. sea salt, fresh mint

DIRECTIONS: Slice oranges into small wedges (use a paring knife to remove all rind and membrane). Slice onion into very thin ribbons. Put in bowl and add salt. Toss gently. Sprinkle fresh mint leaves on top. Cover and refrigerate for at least 2 hours before serving.

Some behind the scenes shots from the Backyard Picnic photo shoot, which was inspired by one of our newest wedding invitation designs, Chevron, the color blue, Bixby & Ball, and summertime:

Delphine intern, Marissa Cool, and her sweetie enjoy blueberry coconut cocktails between shots and lounge on cute pillows from Bixby & Ball.

Stylist Cyd Converse of The Sweetest OccasionStylist Cyd Converse of The Sweetest Occasion, the brains and inspiring force behind the scenes.

Delphine and Bekka Palmer behind the scenesMémé Delphine and Bekka Palmer share a giggle.

Chevron wedding invitation design in navy blue and white chevron patternThe Delphine Chevron wedding invitation design, which inspired the look of the shoot.

MANY THANKS to the team behind this shoot, especially to Cyd for making it all happen. Event design + styling: Sweet Occasions Studio + Delphine / Stationery + paper goods: Delphine (Featured design: Chevron) / Floral design: Adrianne Smith Floral Design / Photography: Jennifer Dery / Decor + tablewares: Bixby & Ball / Styling assistance: Marissa Cool (Delphine intern extraordinaire) + Bekka Palmer of Minted Condition

 //photos in this post by Erika Firm

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candied orange peel gifts

It’s rainy and dreary outside here at the Delphine studio, but inside it’s cozy and warm as John and I package up last minute holiday gifts for friends of the studio. This year we picked oranges from the backyard and made candied orange peels. Mmmm. To make them I peeled the orange skins, blanched them, then boiled them in fresh water for an hour to soften, scraped away any remaining pith, simmered them in sugar syrup for an hour, then sanded them with sugar. Super delicious with a cup of espresso, which is how we plan on enjoying any leftovers.

I used our vintage Royal typewriter (a Christmas gift from John 11 years ago — he found it covered in dust in the corner of an antique shop in New Bern, North Carolina and restored it for me) to type labels for the packages of candied orange peel.

I was clickety-clacking so fast that John came in from the next room to tell me, “wow, you would have been a great secretary.” Humph.

 

I packaged the candied orange peels up in cute pale green party favor boxes I got from Michael’s a few years ago (by Martha Stewart). They are leftover from a baby shower I helped plan.

I saved about 3 cups of syrup that the oranges were simmering in. I think it would be yummy added to some sparkling water (or to a vodka martini). Any other ideas on how I can use it?

All photos by Erika Firm ©DELPHINE.

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in the kitchen: cupcakes

When I was in San Francisco a few weeks ago a friend gave me Martha Stewart’s newest book: Cupcakes. A quick trip to the market and a slight takeover of my cousin’s kitchen, and I was making Triple Citrus Cupcakes. Martha has a video on her website here. They were fun to make, really pretty, and quite yummy (though quite heavy … halfway through the recipe I realized that I was essentially making a pound cake batter).

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fresh-squeezed fun

The first real weeks of warm summer weather are here and our backyard citrus trees are finally bearing some good fruit. After being scorched in the much too close for comfort California wildfires a year and a half ago we weren’t sure they would ever recover.

Over the weekend we picked a basket full of limes, grapefruit and oranges and put them to good use: slices and juice for the kids, wonderful fresh cocktails for the grown-ups.

We made some of our favorite drinks with the fresh-squeezed orange juice: tequila sunrises and harvey wallbangers. Here are the recipes:

 

 

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