Nicole Miller Trunk Show: Hair, Boot Camp and Bacon Puffs

Jennifer had the great pleasure of spending last Sunday at Nicole Miller in Manayunk for its bridal trunk show and reported that many couples are planning destination weddings in the coming year. JPM did its first destination wedding last summer in the Poconos, and we wouldn't mind branching out a little further, like Jamaica or Mexico, for instance.

Nonetheless, Jennifer served up the local goods with some fine hors d'ouerves, including a new offering: Bacon Mousse Puff (left photo, see recipe below). It's hard to describe but if you like quality bacon (the only meat I eat anymore), you'll love this popper. Speaking of which, Jennifer also served Potato and Salmon bites (bottom photo), favored with braised leeks and farmer's cheese. Finally, her Parmesan Shortbread (right photo) with tomato chutney was rich and zesty.

There were plenty of other reasons for brides to stay close to home, in addition to Nicole Miller's well-known selection of stylish offerings. Notable was the buff Bridal Bootcamp rep from RowZone, which offers no-commitment memberships and seems to have a lot of satisfied customers.

Jennifer recognized Salon l'Etoile & Spa, where she had her hair done for our wedding almost two years ago, and it was nice for her to get to know more about the Main St. Manayunk operation They've got more than 30 years experience, supremely talented stylists and staff, and they offer specific bridal packages, including a bachelorette spa party.

Of course the reason we were there in the first place was our good friend Avi Loren Fox of Avi Loren Fox Photography. Avi is amazing, as evidenced by her photos of our food in this post and also here.

And I have to say you really should try the Bacon Mousse Puffs, so here's Jennifer's original recipe:

Ingredients
•    1 teaspoon unflavored gelatin, (from a 1/4-ounce envelope)
•    .37 lbs raw bacon, baked till crisp and finely minced or 1/3 packed, finely minced cooked bacon
•    1 1/4 cups sour cream
•    ½ teaspoon dried thyme or 1 teaspoon fresh thyme
•    1 large shallot, sliced and caramelized with ½ tablespoon olive oil or 1/3 cup caramelized shallots or onions
•    coarse salt
•    45-2” French Puffs (plain or blue cheese)
•    Small handful frisse greens

Directions
1.    Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside.
2.    In the bowl of a food processor, combine bacon, sour cream, shallots, and thyme. Puree until smooth; season with salt. With motor running, add slightly cooled gelatin mixture, and blend until combined.
3.    Pour into two 8-ounce ramekins or bowls. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight. Put mousse in pastry bag, with 3” long piping tip, poke a hole in the side of the puff, and inject mousse inside.
4.    Add a dollop on top of puff and garnish with micro greens or a small segmant of frisse.

Photos by Avi Loren Fox