Well, it’s our final wedding post. And we saved the best for last. That is, if you consider food the best. And if you don’t, well, we’re going to have to ask you to leave.

We wanted our wedding to be a true celebration of community, so in lieu of gifts we asked our guests to bring a favorite dish that was a part of their family celebrations. We hoped that all those great vibes from celebrations past would come together to create the best meal ever. And it did.

We also asked a local student, Kobey Lawton, to take a portrait of each guest as they arrived, as well as their dish & recipe. Below is a gallery that shows all the ones that were captured. (If there is a recipe you want to try, but can’t quite read, leave a note in the comment section and hopefully the chef will step in to help.)

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  • By: Benita

    What are the cookies pictured in number 103/104? Could the recipe please be posted?

  • By: Maria Krug

    Picture 120 appears to be a Shoo-Fly pie, but I’m unable to read the recipe. Is it possible for someone to share it to me?? What an amazing celebration!! May there be many more reasons to celebrate!!

  • By: Ralph

    Wonderful pictures, food, people and community.

    The Buffalo Boys and Macki

  • By: Susan Witkowski Fiumara

    I am of Polish descent and learned to make these cookies as a teenager. I made them for my own wedding 34 years ago and I had hoped they would bring Josh and Brent as much luck as they have in my marriage. They are pictured on number 158. The most memorable thing now about these are that Martha tasted them and gave me a few pointers. She thought they should be thinner and crispier. They are very fragile and I made them just slightly thicker than usual (number 6 on my roller attachment to my mixer instead of my usual 8), but since they had to travel over 300 miles I played it cautiously. As for the crispness, since it was raining even Martha admitted that had something to do with it. Everyone seemed to enjoy them, so I was happy and not everyone can say that Martha tasted their food and gave them feedback!

    CHRUSCIKI

    6 Egg yolks
    6 Heaping Tablespoons Sour Cream
    1 Shot of Whiskey
    4 cups of flour and extra when rolling

    Beat egg yolks, add sour cream and whiskey and mix well. Gradually add flour and mix well. Cover dough. Break off a piece of dough the size of a plum. Roll very thin. I use the roller attachment on my mixer. You can also use a pasta machine or a rolling pin. You will need to add more flour as you are rolling so the dough is not sticky. Cut into strips 3 to 4 inches in length and about an 1-1/2 inches wide. Slit each strip lengthwise in the center about 1 inch and then pull one end through the other. Repeat with the rest of the dough. I cover the rolled cookies with a towel until I’m done so they don’t dry out. Fry in vegetable shortening or lard at 350 to 375 degrees turning them once. Fry about 4 at a time since they cook so quickly. I use an electric frying pan and add more shortening as needed. Drain on paper towel. When cool sprinkle them with powdered sugar. Store in a covered can or plastic container. When stored correctly, they will last several weeks.

    Just to add these are not something that Polish people eat everyday, more of a special occasion cookie so don’t be frightened off by the vegetable shortening or the lard!

  • By: Susan Witkowski Fiumara

    I was lucky enough to meet the “Boys” a few years ago at a book signing at Terrain outside of Philadelphia. I wanted to bring them something so of course I thought Polka Spot cookies! I did end up with a basketful of llama and goat cookies that they shared with the other fans. I repeated this at their next book signing, so I thought what would be more appropriate. In case you don’t have a llama or goat cookie cutter, I bought mine from a wonderful company here in the US that makes heirloom quality cookie cutters. You can view them at http://www.coppergifts.com. I found that this is the easiest sugar cookie recipe I’ve ever made and now use it for all my decorated cookies. The picture of my cookies is number 157.

    POLKA SPOT SUGAR COOKIES
    6 cups all-purpose flour
    t teaspoons baking powder
    1 teaspoon salt
    2 cups unsalted butter
    2 cups granulated sugar
    2 large eggs
    2 teaspoons of vanilla extract

    1) Cream butter and sugar until fluffy, about 5 minutes. Add eggs and vanilla. Mix dry ingredients in a separate bowl and add to butter mixture. Mix well.
    2) Put a handful of the freshly made dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment, on a cookie sheet and refrigerate for 10 minutes or longer. Your dough will be chilled and ready to cut and bake with no wait or added flour. Repeat with scraps after cutting cookies.
    3) Bake at 350 degrees for 8-10 minutes. Let cool on wired racks. Makes 8 dozen 3 inch cookies or about 25 llama cookies.
    4) Decorate with your favorite Royal Icing Recipe. The one that I prefer is Dani Fiore’s Royal Icing on the Martha Stewart website. I like this one because it uses lemon juice and gives it a little different zing!

  • By: joannec123 JoAnne Colenzo

    ITALIAN CHOCOLATE SPICE COOKIES

    In a large bowl cream together:

    1 cup butter
    1 1/4 cup sugar
    1 8oz package cream cheese
    1 teaspoon vanilla extract
    4 1/2 cups flour
    5 teaspoons of baking powder
    1/2 cup of cocoa
    1/2 teaspoon cinnamon
    1/4 teaspoon cloves
    1/4 teaspoon nutmeg

    Add to creamed mixture and alternate with 1 cup of evaporated milk After you have blended thoroughly, add 2 cups of chocolate chips and (1 cup of walnuts these are optional). Roll into the size of a walnut bake on a greased cookie sheet for 15 minutes, cool. Frost with white icing.

    2 cups confectionery sugar, 2 tablespoons of shortening, add evaporated milk a little at a time till easy to spread on cooled cookies. Let icing dry before eating. (I dare you!)

    And if whoever brought the “BEST BLUEBERRY CRUMBLE EVER” could post their recipe or e mail me at jcolenz@mwpai.edu, I would be forever grateful!

  • By: SuzieG

    Wonderful idea to do potluck with your favorite celebration dishes. Martha really-hard boiled eggs for a wedding celebration????? What says celebration and special there??? Just saying. Can’t wait to try some of the ethnic specialties and the desserts-

    • By: Carolyn

      You are right! How creative doing a potluck. NO WAY!! Seriously? With all of Martha’s “Culinary Expertise” she brought boiled eggs?
      WOW!! Im sorry, but that is tacky. Unless they were..Golden Eggs???

  • By: Barbara Christesen

    Is there any way I can download the entire collection of photos and recipes? I’d love to put it on a disk and keep it as a souvenir of a beautiful day. I was a tiny bit disappointed that my photo and recipe got lost, but I totally understand how much work was involved in putting this slide show together. I love you guys so much.

  • By: Evie

    To: Barbara Cousineau ~ re: cornbread recipe
    How long do you bake your cornbread? Thank you for your response.

  • By: Jeanne

    Would love to try the cookies from the young lady in picture 31 & 32, they look delicious!!
    Congrats!!!!

  • By: Amy Smith Wexler

    Per Brent I am posting my Lemon Lavender butter cookies. The recipe got lost in the shuffle, so here it is. Thanks again for having me at your wonderful wedding. It was cold last night so I was walking around in the huck blanket that was your wedding favor, can’t help but think of you both when I walking around in it making me warm..

    Lemon Lavender Butter Cookies
    • 2-1/2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1 cup (2 sticks or 16 Tablespoons) butter, at room temperature
    • 3 ounces cream cheese (small block), at room temperature
    • 1 cup granulated white sugar
    • 1 egg yolk
    • 1 teaspoon pure vanilla extract
    • 1 teaspoon grated lemon zest
    • 1 teaspoon of lemon juice
    • 1 teaspoon of finely chopped culinary lavender
    • (Make the dough 24 hours to 48 hours before you bake to let the dough age.)

    Whisk salt into the flour and set aside. Cream butter and cream cheese together until fluffy, then add sugar, egg yolk, vanilla, lemon and lavender, beating until combined. Stir in the flour/salt mixture. Cover tightly and refrigerate for 24 to 48 hours.

    Preheat oven to 350 degrees F. Roll out dough to ¼ of an inch with floured pin and use floured cutter, Bake 10 to 12 minutes until lightly browned at the edges. Decorate with royal icing.

    Jell-o Royal Icing

    6 c powdered sugar
    1/2 c- 1 c hot water
    2 Teaspoons of meringue powder
    1-2 Teaspoons of Jell-o for color and a little hint of flavor

    Place the powdered sugar and meringue powder in a mixing bowl. Dissolve the Jell-o in the hot water and add to the bowl slowly, mix until combined. At medium speed, beat the icing until it is smooth, light, and about 8 minutes. You may have to adjust the amount of liquid required to get it to the correct consistency. It’s better to start with less liquid than too much.

    ~ Amy Wexler

  • By: Marjie

    Thanks so much for sharing all the photos and recipes.

  • By: Annieman

    Brent and Josh:

    Will this be the only publication of the recipes?

  • By: Teenie Meth

    I think you should make a cookbook out of this with all the photos like they are here with the people and just add stories! I would like this as a keeper! Congratulations!

  • By: alane

    A big Awww…. for the Beekman 1802 cookie. I’m such a lover of cute things…and the End of Summer potato salad. Can’t wait to try it.

  • By: Adine Viscusi

    It was a wonderful idea and a great way to show the connection between food/family/special occasions. We share a lot more than recipes when we share food with each other.
    I LOVE there was another macaroni pie, Italian Old School!
    Bravo Josh & Brent

  • By: Kate's Daughter

    What a generous way to celebrate your marriage day! Such beautiful gifts from your friends. I loved all the photos and I’m sure I put on ten pounds just looking at them. I’ll be trying many of the recipes. Thank you so much for sharing this series of photos!

  • By: Leslie

    I’d like to know what dish was on page 63 using the small round pasta with holes. Recipe please! All the food looked fantastic!

  • By: Amy Smith Wexler

    Were there a few recipes that didn’t go up like the Schoharie Crumble cookies and Susan’s polish powdered sugar cookies etc?

    • By: Dr. Brent

      Some people brought dishes but not the recipes, and it is possible that in trying to get over 100 recipes photographed and catalog that some were lost. Feel free to share your recipe right here

    • By: Susan Witkowski Fiumara

      Amy, I will post the recipe for the Chrusciki and the Polka Spot cookies that were not pictured. Thanks for posting your recipe, they were delicious!

  • By: Dorie Stein

    WOW! What a display of wonderful dishes made by lovely people. Certainly wish I lived up in your town. (I’m in Florida.) The recipes look delicious….and the fact that the time people took to make things tells me that you guys are so well loved in your community.

    Congratulations to both of you and I hope that your lives continue to flourish. I love the commitment you show to your community. I so enjoy your ideas, products, tv shows, and the sense of love you bring to everyone. Thanks! Keep those emails coming, dorie

  • By: Jackie Purcell

    I would love the recipe for “Foggy Bottom Brownies” that I tried. They were really
    great. Well, everything was good. But Dad liked these.

  • By: dawn

    Congratulations! So happy for you both. What a great idea asking everyone to bring a dish. Thanks for sharing not only the pictures but some of the recipes. I love the ones handed down because the recipes call for natural ingredients..no high fructose corn syrup..lol

  • By: Down Rt.10

    Letting your guests cover the catering…priceless! You have officially become LOCALS. Thank you for sharing the pictures.

  • By: meanders

    Wow I haven’t gotten all the way through yet, but what a fabulous and memorable collection! And you know they’re all good. What a treasure.

  • By: Beth

    Another fantastic idea! Love this post, the ideas and creativity. Especially love when the recipe cards are hand written.

  • By: Mike

    I’d like the salad recipe for the one pictured in #62/63.. it looks amazing.

  • By: Princess Penelope Poopalatte

    Why did I have to look at these photos just before dinner? What a wonderful spread! I think I’ll have to try almost all of the recipes….but not all tonight!

  • By: Jane

    I can’t read the bisquit recipe and I would love to! This was a great idea. What did Martha bring? What was both of your favorites? I want one of the Beekman Mercantile cookies! How sweet was that! Wish I could have been there enjoying that wonderful day!

    • By: Amy Smith Wexler

      Martha brought hard boiled eggs from her chickens, they were green or speckled. Beautiful but I wished she would have showed off a bit to us. LOL

      • By: Jane

        Yeah, I would have thought so too! I guess they were heirloom eggs from heirloom chickens! Love Martha!

  • By: Debbie

    What an amazing display of love and community! I got some great recipes and many smiles. Thanks for sharing this very special occasion. This is what life is all about; love.

  • By: Ken Newman

    WOW…what a cornucopia! I think I just put on five pounds looking at all these. Great photos…inspirational actually.

  • By: Jill Kaus

    So many great pictures and recipes! The Maple Oatmeal Pie stood out for me. I was wondering two things: is the coconut in the recipe flaked and unsweetened and are the oats old fashioned or quick-cooking oats? I’d loved to bake this pie!

  • By: Jack Sica

    Wonderful photos! I look forward to trying some of these recipes.

  • By: Linda Schnell- Leonardi

    Ahhhhh, I have been waiting for this. I am thrilled to see the photos and the recipes here. There were so many beautiful dishes, that I only wish I had room to taste everything. The things that I did try and love were the GrandMothers Texas Peach Cobbler, a wonderful potato salad and Jack’s shrimp salad, along with Renee’s Grandma’s Kugel. Mmmmmm good. There were of course others, but those stood out in my mind as I went through the photos. I cannot say it enough, thanks for taking us all along with you on this wonderful journey called Life.

  • By: Toby Norma Lu Wilcox

    OH JOSH! you were so right. I loved your wedding pics from everyone and I love seeing everyone… OH but the food… it looks wonderful and so many recipes…new adventures in food. I was disappointed however there were many beautiful dishes there with no recipe. Unfulfilled love …. Such a great idea… and so beautifully pictured. Thanks so much

  • By: jamdontshakelikethat

    I think this is very cool, but especially thoughtful post. Thanks, and the best to you.
    Karen Gearhart, Decatur, Alabama

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