Archive for September, 2009

Circle H Lodge :: Texas Hill Country Wedding Venue

September 29th, 2009  |  Posted in vendor spotlight

We recently had the pleasure of visiting Circle H Lodge, a unique Hill Country lodge just outside Burnet, Texas on Inks Lake. If you’re searching for a quintessential Hill Country venue with an incredible lake view for your wedding, look no further. Here’s a small sampling of this fabulous place.

The high pitched 47 foot cathedral ceilings, made entirely of wood, are one of the more breathtaking aspects of the home.

Fabulous for portraits!

This is Havana, the owners’ awesome border collie, having a little fun in the pool.

Visit the Circle H Lodge website for more info and call Britain, Todd or Rolyn for a personal tour.

San Antonio Magazine :: Single in San Antonio

September 22nd, 2009  |  Posted in published work

Check out the September issue of San Antonio Magazine for a look at the city’s most eligible singles. I had a great time hanging out and photographing these folks with the super cool Museo Alameda as our backdrop. Below is a sampling of the magazine’s “must meet list.” For the complete list and a little blurb about yours truly in the contributers section, run out and get your copy soon before it’s off the shelves.

Local bar owner Alex Cabrera.

Yes, that is the beautiful San Antonio Silver Star forward Sophia Young.

Wendi

Bangs

September 15th, 2009  |  Posted in personal

I rarely do anything with my hair. It’s either in a ponytail or hanging long and straight. But sometimes a girl needs a little change in her life. I took the plunge and went for bangs. My 90 year old grandmother said, “You look like a movie star.” It doesn’t get any better than that!

Thanks Brandan Licatino at Solution For Hair. Great place and awesome guy.

Fun Food Friday :: My Favorite Dessert

September 3rd, 2009  |  Posted in fun food friday

One of my all time favorite desserts, blue cheese cheesecake, can be found at the fabulous Bin 555 in San Antonio, Texas. After begging chef Jason Dady, I got the recipe and it was recently featured in San Antonio Magazine.

I adapted the recipe for a pie baking contest, but sadly I didn’t even place in the contest. The judges went with more traditional flavors like cherry and buttermilk, but I still got rave reviews and look forward to making it again soon. This pie (or cheesecake) is especially good enjoyed with a glass of red wine.

Take the plunge! Give this recipe a try and let me know what you think.

Wendi’s Red, White and Blue Pie (adapted from Bin 555)

2 LBS CREAM CHEESE, SOFTENED
5 OZ BLUE CHEESE
.75 LBS SUGAR
2 OZ CORN STARCH
1 EA VANILLA BEAN
5 EA EGGS
2 EA EGG YOLKS

CRUST

1/2 LB BUTTER, MELTED
3 C GRAHAM CRACKER CRUMBS

Makes 2 pies.
Preheat the oven to 300F.

To Make the Crust: Mix the crumbs and the melted butter thoroughly. Then pat the crust into pie plates to cover the bottom and sides. Set aside.

For the Filling: Cream together the cheeses, sugar, and cornstarch in a mixer (best in a Kitchen Aid type stand-up mixer). Split the vanilla bean and scrape out the seeds. Add the scraped vanilla bean to the cheese mixture and mix on low. Slowly add the eggs and yolks one at a time, blending after each one on low to medium speed until fully incorporated. Pull out the bean and throw it away. Pour into crusts 3/4 of the way up. Cook in oven on a cookie sheet for 45 minutes or until the pie center doesn’t jiggle. (Start checking the pie for doneness every 5 to 10 minutes after 20 minutes until it’s done.) Cool on a rack until its room temp then put into the fridge until cold.

CHERRY COGNAC SAUCE

2 CUPS COGNAC (can use Brandy)
1 CUP GRANULATED SUGAR
4 CUPS DRIED TART CHERRIES

Pour the Cognac into a heavy bottomed pot and add the sugar. Cook on medium heat until the sugar is fully dissolved, stirring only occasionally. Cover the pot and simmer for 5 minutes. Add the cherries and stew on medium keeping them on a low simmer for 20-30 minutes. The sauce is finished when the liquid resembles maple syrup. Be careful not to heat too high because you will burn the sugar. Cool at room temp.

Top the pie with the cooled cherries and sauce. Sauce can be chilled in the fridge.

Enjoy!

Wendi