Tag Archives: parev

Recipe: Apple Soup for a Fall Wedding – Dairy or Vegan/Parve (Serves 50)

This is a wonderful soup for a fall wedding. Not only is it delicious, it’s also simple and quick to make; great for a self-catered backyard wedding. The recipe comes from Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More. I’ve made this soup a few times for dinner parties (decreasing the quantities), and people always love it. To make the full fifty-serving recipe you’ll need a large 2½ gallon stockpot, or a couple of smaller pots.

The original recipe calls for milk, but you can make a parve (and vegan) version by substituting almond milk.

Ingredients for Apple Soup

Makes 50 6-oz. servings

  • 1/4 cup vegetable oil
  • 1 1/3 quarts (1 lb. 5 oz.) onions, chopped
  • 7 quarts (8 lbs. 5 oz.) apples, cored, peeled, and cut into chunks
  • 1 gal. apple juice or vegetable stock
  • 2 tsp. cinnamon
  • 1 tsp. ground cloves
  • ½ tsp. ground nutmeg
  • 1 qt. milk (for dairy soup) or almond milk (for vegan/parve soup)
  • ¼ to ½ cup maple syrup (optional)
  • Salt and black pepper to taste

Garnishes (optional)

  • Yogurt, sour cream, parve sour cream substitute
  • Cinnamon

Instructions

  1. Saute the onions in oil until they are softened.
  2. Add the apples and juice or stock and simmer until the apples are tender.
  3. Puree with the remaining ingredients with an immersion blender until smooth.
  4. Serve warm or chilled.
  5. If desired, top with yogurt, sour cream or sour cream substitute, and a sprinkling of cinnamon.

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Recipe: Apricot Rolls for a Middle Eastern Wedding Menu (Vegan, Parve)

These traditional sweets add a Middle Eastern touch to a dessert buffet, hors d’oeuvres reception or, as Gil Marks, points out, a Middle Eastern wedding shower. The recipe comes from Mark’s treasure of a cookbook, The World of Jewish Entertaining.

Ingredients for Middle Eastern Apricot Rolls

Makes about 7 dozen rolls

  • 1 pound (3¼ cups) dried apricots, washed and drained
  • ½ cup sugar, plus extra for sprinkling
  • ½ cup coarsely chopped blanched almonds or unsalted pistachios

Instructions

  1. In a food processor or grinder, grind or puree the apricots with the ½ cup sugar.
  2. Sprinkle a large piece of wax paper with additional sugar and spread half of the apricot mixture on top of a ¼-inch-thick rectangle.
  3. Arrange the nuts along one side of the rectangle, then roll up from the nut side. Repeat with the remaining apricot mixture.
  4. Let stand, uncovered, at room temperature for 2 days, then cut into slices.

Alternatively, mix the nuts into the apricots, roll into ½-inch balls (about 50 balls), and press an additional piece of nut on top of each ball.

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Recipe: Zucchini Pancake Hors d’Oeuvres for a Summer Wedding (Vegetarian, Parve)

When I was growing up, there was always one week when every homemaker’s backyard garden exploded with zucchini. All the Moms in the neighborhood would race each other to hand out the surplus harvest to people in the neighborhood who didn’t have gardens before those folks, too, were inundated with more zucchini than they could use.

Those Moms would have loved to be able to hand over some of their zucchini to someone in the neighborhood who could use them for a backyard wedding.

Even if there’s no one in your neighborhood offering you an armload of free zucchini, you can hit the supermarket or local farmers market for zucchini to make zucchini pancakes, a wonderful savory summer hors d’oeuvre for your summer wedding. I’ve tried a few versions of zucchini pancakes, but I like this one from Ivy Fueurstadt in New Kosher Cuisine the best. The pancakes come out nice and crispy. I’ve upped the quantities to make enough for a crowd.

Like all my favorite backyard wedding hors d’oeuvres, these can be made ahead and frozen.

Ingredients for Zucchini Pancake Hors d’Oeuvres

Makes 100-125 hors d’oeuvres

  • 5 medium zucchinis, coarsely shredded (about 10 cups)
  • 10 large eggs, beaten
  • 1¼ cup minced onion
  • 5½ cups all-purpose flour
  • 1 scant Tablespoon baking powder
  • Salt, to taste
  • Oregano,to taste
  • Vegetable oil for frying

Instructions for Zucchini Pancakes

You may want to mix this up in 2 batches.

  1. In batches, place shredded zucchini in a colander and press out as much moisture as possible.
  2. In a large bowl, mix egges, onion and zucchini. Add dry ingredients and mix.
  3. Heat oil on griddle or in skillet over medium heat. Drop a scant tablespoon of batter into the hot oil. Flatten, if desired, and fry for 3 minutes on each side until brown and cripsy.

Make-Ahead Option

To freeze, place pancakes between pieces of wax paper so they don’t become soggy. When frozen solid, transfer to freezer bags. Reheat in 425 degree oven for 10 to 12 minutes until crispy.

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Recipe: Haddock Fishcake with Pea Guacamole (Parve, Vegetarian)

This is the sixth hors d’oeuvre recipe in our kosher-fied royal wedding canape reception menu. The total menu serves a 40-person reception.

Will and Kate’s canape reception included smoked haddock fishcakes with pea guacamole. Haddock fishcake we do in traditional Jewish cuisine. The pea guacamole we will, like the Brits, borrow from Mexico.

The fish cake comes from The New Complete International Jewish Cookbook, which has a lot of classic Jewish and classic American recipes for entertaining a crowd. The original recipe calls for 2 ½ diameter patties, but I’ve reduced the size to 2″ to produce patties that are more canape-size. That increases the yield to 75.

See the next blog post for the pea guacamole.

Ingredients for Fried Fish Patties

Makes 75 two-inch patties.

  • 4 lbs. haddock fillet
  • 4 lbs. cod fillet
  • 8 large eggs
  • 2 large onions
  • 2 level Tablespoons salt
  • 1 level teaspoon white pepper
  • 2 level Tablespoons sugar
  • ¼ sunflower or other flavorless oil
  • 2 cups (8 oz.) medium matzah meal

Instructions for Fried Fish Patty Canapes

  1. Wash and salt the fish and leave to drain.
  2. Cut the onion in 1-inch chunks and put in the food processor, together with the eggs, seasoning and oil, then process until reduced to a smooth puree. Puree the ingredients in batches is you need to. All the seasonings can be put into the same batch.
  3. Pour puree into a large bowl and stir in the matzah meal. Leave to swell.
  4. Cut the fish into 1-inch chunks. Put into the food processor, to fill the processor up to halfway. Process the fish in batches if you need to. Process for 5 seconds, until the fish is finely chopped, then add to the egg and onion puree. Blend with a large fork. Once all the fish is processed, mix everything together in the bowl with your hands. The mixture should be firm enough to shape in patties. If it’s very soft, stir in 1 to 2 tablespoons of matzah meal. If it’s too thick, rinse out the food processor bowl with 1 to 2 tablespoons of water and stir that in. Leave for at least a half hour or overnight under refrigeration.
  5. To shape, dip the hands into cold water and form the mixture into patties that are 2″ in diameter and 3/4″ thick.
  6. Fry in oil that almost covers the patties, or deep fry for speed.
  7. The patties can be served warm or cold. The cooked patties keep three days in the refrigerator. To re-crisp, heat in 350 degree oven for about 5 minutes.

Make Ahead Options

  1. Cooked patties can be stored in the refrigerator for up to three days using the instructions in the recipe.
  2. You can freeze the raw patties up to 3 months. Start the freezing by laying them out in a pan, in layers separated by foil. After they are firm, transfer them to freezer bags. Defrost the patties in single layers on a board, overnight in the refrigerator or 1 to 3 hours at room temperature.

    To serve with the fishcakes: Pea guacamole.

    The next canape: Roast Duck and Fruit Chutney on Fruited Nut Bread

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Recipe: Gateau Opera Dessert Canape (Parve)

This is the third hors d’oeuvre recipe in our kosher-fied royal wedding canape reception menu. The total menu serves a 40-person reception.

Gateau opera

Photo: cookingathighaltitude.blogspot.com

Traditional gateau opera (opera cake) is made with butter and cream, which is a kosher clash with the meat hors d’oeuvres in our overall menu. So I developed this parve version with some creative substitutions. The biggest substitution is taking out the coffee-flavored buttercream and the ganache and instead using a parve chocolate mousse flavored with coffee and coffee-flavored liqueur. The mousse comes from Evelyn Rose’s The New Complete International Jewish Cookbook. Traditionalists might say that this version isn’t really gateau opera. They might be right, but as someone who attends weddings, I’m not going to feel bad about upping the chocolate quotient in a reception menu.

Ingredients for Parve Gateau Opera Canapes

Makes approx. 70 1″-square canapes

Almond Sponge Cake

  • Vegetable oil cooking spray for pan
  • 2 cups finely ground almond flour
  • 2 cups confectioners’ sugar
  • 6 large eggs, plus 6 large egg whites
  • 1/2 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 3 tablespoons margarine, melted

Coffee Syrup

  • 1/4 cup sugar
  • 1/2 cup water
  • 2 teaspoons instant espresso powder

Chocolate Mousse

  • 8 oz. parve semi-sweet chocolate
  • 8 large eggs, separated
  • 4 teaspoons coffee dissolved in 2 Tablespoons hot water
  • 3 Tablespoons Tia Maria of other coffee-flavored liqueur
  • 1 Tablespoon caster (superfine) sugar

Chocolate Glaze

  • 6 tablespoons margarine
  • 7 oz. fine-quality bittersweet chocolate (not unsweetened, preferably 70 to 71% cacao), coarsely chopped

Instructions for Parve Gateau Opera Canapes

Make Almond Sponge Cake

  1. Heat oven to 425 degrees. Coat two rimmed baking sheets with cooking spray. Line with parchment; spray again.
  2. Sift together almond flour and confectioners’ sugar in a mixer bowl. Add whole eggs; beat on medium until light, about 3 minutes. Mix in flour until just incorporated. Transfer batter to a separate bowl.
  3. Whisk the egg whites on medium-high in a clean mixer bowl. Gradually add granulated sugar, whisking until stiff, glossy peaks form.
  4. Fold meringue, then butter, into batter with a rubber spatula just until combined. Divide between pans. Bake, rotating pans halfway through, until golden brown, 10 to 12 minutes. Let cool completely, then remove from pans and peel off parchment. Store, tightly wrapped, up to overnight.

Make Coffee Syrup

  1. Bring sugar and the water to a boil in a small pan over medium heat, stirring until dissolved.
  2. Stir in espresso powder.
  3. Let cool. Refrigerate up to 3 days.

Make Chocolate Mousse

  1. If you haven’t already separated the eggs, do that now.
  2. Break up the chocolate and stand in a basin over hot (not boiling) water. Heat gently until melted, then remove from heat (Alternatively, melt uncovered for 1½ on 100 percent power in the microwave).
  3. Immediately drop in the egg yolks and beat vigorously until the mixture begins to thicken.
  4. Stir in the coffee and liqueur. Allow to go quite cold.
  5. Beat the whites until they just hold soft peaks, then beat in the caster sugar.
  6. Pour the chocolate mixture into the bowl containing the egg whites and blend together. Chill.

Make Chocolate Glaze

  1. Melt margarine and all but 2 tablespoons chopped chocolate in a double boiler or in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth.
  2. Remove top of double boiler and stir in remaining 2 tablespoons chocolate until smooth, then cool glaze until room temperature but still liquid.

Assemble the Cake

  1. To assemble, cut cakes exactly in half crosswise into two equal pieces, ending up with four (set one half aside for another use). Place one cake layer on a baking sheet lined with parchment paper or a cake board. Gently brush 1/3 of coffee syrup over cake; spread. Using an offset spatula, Spread 1 cup mousse over top. Place another layer on top, brush on 1/3 of the syrup, and spread 1 cup of mousse over top. Add third layer, brush on remaining syrup, and smoothly spread 1 cup mousse over top. Cake can be refrigerated, covered, up to 2 days.
  2. At least 2 hours before serving, pour glaze over cake; gently spread to completely cover top (don’t worry about sides). Refrigerate until glaze is set, about 1 hour.
  3. Trim edges, and cut cake into 1-inch squares using a warm serrated knife (dip in hot water after each cut, and quickly wipe dry, to make sure slices are very clean).

Make Ahead Options

  • Make mousse up to 4 days ahead.
  • Make coffee syrup up to 3 days ahead.

The next canape: Poached Asparagus with Lemon Sauce

parve dessert hors d'ouevresTRY THESE, TOO:

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Recipe: Quail Eggs with Celery Salt Canape (Parve/Vegetarian)

This is the second hors d’oeuvre recipe in our kosher-fied royal wedding canape reception menu. The total menu serves a 40-person reception.

quail eggs and celery salt

Source: tradenote.net, a European quail egg supplier

Quail is kosher, and so are quail eggs. In fact, the Torah tells us that when the Israelites wandering in the desert cried out to God for meat, God sent them quail to eat.

Quail eggs with celery salt are often served as part of an English breakfast. They also make a filling, earthy canape. For breakfast they are usually served in the shell or with the shell half peeled off, but when serving them as reception finger food remove the shells entirely before you serve them.

Ingredients for Quail Eggs with Celery Salt

Makes 60 eggs.

  • 5 dozen quail eggs
  • 2 Tablespoons celery seeds
  • 6 Tablespoons kosher salt (sea salt)
  • ¼ teaspoon black pepper
  • Garnish: Enough leafy herbs to generously line the serving basket or platter.

Instructions for Quail Eggs with Celery Salt

  1. Boil half of the eggs at a time. Bring a large pot of water to boil over moderately high heat. Boil the eggs for 5 minutes. Rinse immediately under cold water.
  2. Peel and dry the eggs.
  3. Grind or crush the celery seeds, salt, and pepper together. Keep the celery salt covered and dry until ready to use.
  4. For an attractive presentation on the buffet, put the peeled eggs in a basket or on a plate generously lined with leafy herbs. Put the celery salt in a bowl alongside the eggs.

Make-ahead Option

Boil the eggs a day ahead. Store in the refrigerator. Peel before serving.

The next canape: Parve Gateau Opera Dessert Canape

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Special Wedding Details: Catoctin Cocktail with Kosher, Organic, Rye Whisky

roundstone-rye-whisky catoctin creek

Source: catoctincreekdistilling.com

Every once in a while I get really excited about bringing you a new find.
This is one of them: Catoctin Creek distilled spirits from Catoctin Creek distillery.

The distillery, located in Virginia, is only two years old. All their whiskys, brandies, and other distilled spirits are certified kosher, certified organic, and — based on all the awards they’ve won — certified delicious.

I’m all for choosing one or two wedding details that will surprise and delight your guests, and I’m all for serving one amazing featured drink in lieu of springing for a full bar. A featured cocktail using a Catoctin Creek spirit fits the bill. The Catoctin Coctail recipe and description below are from Catoctin Creek’s website, catoctincreekdistilling.com.

Show off the cool looking bottles at the bar so everyone knows they’re getting something new.

Catoctin Cocktail

Catoctin Cocktail

Source: catoctincreekdistilling.com

This is a variant on the classic “Canadian Cocktail” but is so much better when made with a 100% rye whisky. Mmmmm….. delicious, eh!
.
2 oz Catoctin Creek Organic Rye Whisky
1/2 oz Cointreau or triple sec
1/2 tsp superfine sugar
1 dash bitters (Peychauds is a good one)
.
In a shaker half filled with ice cubes, combine all the ingredients. Shake well, strain and pour into a cocktail glass.

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On Project Wedding: How to Make Your Own Wedding Cake

DIY make a homemade wedding cake

Source: ProjectWedding.com; Make a Homemade Wedding Cake!

A must share for backyard wedding mavens: Project Wedding has just posted instructions for assembling a wedding cake, decorated with herbs and greenery. Sweet.
.
If you need to bake a non-dairy, (parve) wedding cake or whip up some non-dairy frosting, see these recipes at Backyard Huppah:

Go to cake instructions at Project Wedding…

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Pomegranate and Pear Salad Recipe (Parve)

pomegranate and pear saladContinuing our celebration of pomegranate wedding details, this is a recipe for pomegranate and pear salad; great for an autumn or winter wedding. The recipe and photo were shared by JPMJ on allrecipes.com.

Ingredients for Pomegranate and Pear Salad

Serves 8

  • 12 cups green leaf lettuce, rinsed and torn
  • 4 Bartlett or Anjou pear
  • 1 1/3 cup pomegranate seeds
  • ¼ cup vegetable oil
  • ½ cup pomegranate juice
  • ¼ cup lemon juice
  • 4 teaspoons prepared Dijon-style mustard
  • 2 tablespoons honey
  • ground black pepper to taste

Instructions

  1. Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
  2. Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.

Make Ahead Option

You can make the dressing the day before. Refrigerate until ready to use. Reheat before using.

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Recipe: Chocolate Mousse (Parve/Non-Dairy)

This week, we’re sharing recipes for dessert foods to accompany the wedding cake. Intimate weddings don’t need elaborate dessert buffets, but serving something alongside the cake helps end the meal on a celebratory note. Look for an accompaniment that will complement the cake’s flavor, add color, or provide a contrasting texture.

This isn’t the first time I’ve turned to Evelyn Rose’s chocolate mousse to round out a menu. It’s a crowd pleaser; rich, decadent, and surprisingly rich for a dish that doesn’t contain any dairy products. Your guests would enjoy this mousse anytime of year, but during the winter, when high-quality fresh fruit can be difficult to find, it’s a great choice to serve with your wedding cake. The recipe is found in The New Complete International Jewish CookbookJewish wedding recipes.

The recipe is parve, so you can serve it after a meat meal.

You can make this mousse up to three months ahead and freeze it, or keep it in the refrigerator up to four days, which makes it especially convenient for a small, self-catered wedding.

Chocolate Mousse Recipe (Parve)

Serves 50

Chocolate Mousse Ingredients

  • 2 lbs. plain (semi-sweet) chocolate
  • 30 eggs, separated
  • 4 level Tbsp instant coffee, dissolved in 6 Tbsp hot water
  • 6 fl oz (¾ cup) rum, Creme de Menthe, brandy, Cointreau or orange juice
  • 5 Tbsp caster (superfine) sugar
  • For the garnish: 8 oz. (2 cups) toasted almonds or chopped walnuts

Chocolate Mousse Instructions

  1. Break up the chocolate and stand in a basin over very hot (not boiling) water. Heat gently until melted, then remove from heat. (Or melt, uncovered, for 1½ minutes on 100 percent power in the microwave.)
  2. Immediately drop in the egg yolks and beat vigorously until the mixture begins to thicken.
  3. Stir in the coffee or the liqueur. Allow to go quite cold.
  4. Beat the egg whites until they just hold soft peaks, then beat in the caster sugar.
  5. Pour the chocolate mixture into the bowl containing the egg whites and blend together.
  6. Spoon into individual paper cases.

Make Ahead Options

Keeps four days in the refrigerator or three months in the freezer.

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Spring Berry Compote Recipe (Parve/Non-Dairy)

berriesThis week, we’re sharing recipes for dessert foods to accompany the wedding cake. Intimate weddings don’t need elaborate dessert buffets, but serving something alongside the cake helps end the meal on a celebratory note. Look for an accompaniment that will complement the cake’s flavor, add color, or provide a contrasting texture.

Fresh berries make colorful, fresh decorations for a spring wedding cake. They also make a great accompaniment when served with the cake. You can serve fresh berries uncooked with your cake if you serve them the same day you buy them or –if they are very fresh– the next day. Turning them into a compote will preserve the flavor an additional day as well as create a pleasing melding of the flavors.

Ingredients for Spring Berry Compote (Parev/Non-Dairy)

40 Servings with cake

  • 2½ pints fresh raspberries
  • 2½ pints fresh blueberries
  • 2½ pints fresh strawberries, hulled and quartered
  • 2½ cups graduated sugar
  • ½ cup frozen orange juice concentrate

Instructions for Spring Berry Compote Recipe

  1. In a saucepan over medium heat, heat raspberries and strawberries; Simmer 5 minutes.
  2. Add the strawberries and simmer until strawberries begin to soften (about 3 minutes).
  3. Add sugar and orange juice concentrate and simmer until sugar dissolves (about 3 more minutes).
  4. Chill 1 hour. Stir and spoon into dessert dishes.

Make Ahead Option

Compote can be made up to 2 days ahead and stored in a covered container in the refrigerator.
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Recipe: Broiled Honey-Glazed Spiced Figs for an Autumn Wedding (Parve/Non-Dairy)

This week, we’re sharing recipes for dessert foods to accompany the wedding cake. Intimate weddings don’t need elaborate dessert buffets, but serving something alongside the cake helps end the meal on a celebratory note. Look for an accompaniment that will complement the cake’s flavor, add color, or provide a contrasting texture.

fig_brnturkey-usgovFor those of us who love autumn, just the thought of autumn foods transports us to the warm kitchens and homey spices we love. For fellow autumn lovers, let’s savor each word in the name of this recipe: Broiled … Honey-Glazed … Spiced … Figs … Oh … Yeah….

These broiled figs make a sumptuous treat served with a slice of autumn wedding cake. They are exceedingly easy to make, but best served warm, which is another reason to have experienced kitchen help on hand the day of the wedding, even if you are self-catering your reception. The recipe is from scott at SeattleFoodGeek.com. Thanks, Scott.

Ingredients for Broiled Honey-Glazed Spiced Figs

40 Servings

  • 20 figs
  • ¼ cup plus 2 Tablespoons honey
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg

Instructions for Broiled Honey-Glazed Spiced Fig Recipe

  1. Preheat the broiler and set the top rack as close to the heating element as possible.
  2. Wash the figs and pat them dry. Cut off the stems (you don’t have to, but the stems aren’t edible). Slice figs in half from stem to root.
  3. Combine the dry ingredients in a small bowl.
  4. Lay the figs, cut side up, on a lined baking sheet. Drizzle the honey over the cut side of the figs, then sprinkle on the spice mixture.
  5. Broil the figs on the top rack until honey bubbles and begins to turn brown, about 10 minutes. (Note: Watch the figs carefully, because cooking time will vary from oven to oven.
  6. Remove from heat. Serve one fig half with each piece of wedding cake.

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Recipe: Ginger and Lemon Sherbert for a Summer Wedding (Parve/Non-Dairy)

This week, we’re sharing recipes for dessert foods to accompany the wedding cake. Intimate weddings don’t need elaborate dessert buffets, but serving something alongside the cake helps end the meal on a celebratory note. Look for an accompaniment that will complement the cake’s flavor, add color, or provide a contrasting texture.

lemonsOn a summer day, ginger and lemon sherbert makes a sophisticated and refreshing accompaniment to a slice of wedding cake. It would be especially great with a fruit-flavored cake, such as lemon, strawberry, or orange, or a white cake with a raspberry or other berry-based filling. This sherbert is non-dairy and parve, so it can be served after meat in a kosher meal.

The recipe, which originally comes from the Ventana Country Inn Resort in Big Sur, California, is out of Dinners for Two: Recipes from Romantic Country Inns. The author is Sharon O’Connor, a cookbook author and cellist who founded the San Francisco String Quartet.

Sharon O'Connor, cellist, author, and President of Menus and Music

Sharon O'Connor, cellist, author, and President of Menus and Music

I was given Dinners for Two about twenty years ago as a hostess gift. It’s one of my favorite gifts ever. The book came with a CD of romantic music by the San Francisco String Quartet. I’ve not only made some wonderfully romantic foods using this cookbook, I’ve spent hours and hours listening to the music.

Yesterday, while checking if the book and CD are still available, I was delighted (!) to find that Sharon O’Connor now has a whole line of cookbooks accompanied by music CDs, available through her company website, Menus & Music. I highly recommend her books, both as someone who enjoys cooking and and someone who enjoys gifts.

The original sherbert recipe served two people (very romantic). I’ve increased the quantities to make enough for twelve. For a 40-guest wedding (also very romantic), you’ll need to make several batches.

Ingredients for Ginger and Lemon Sherbert (Non-Dairy, Pareve)

Serves 12

  • 3½ cups sugar
  • 2½ cups water
  • 4 teaspoons grated lemon zest
  • 2 2/3 cup sparkling mineral water
  • ¼ cup fresh lemon juice
  • 2 Tablespoons minced candied ginger

Instructions for Ginger and Lemon Sherbert

  1. In a medium saucepan, combine the sugar, water, and lemon zest and bring to a boil. Remove from heat and let cool.
  2. When the mixture has cooled, stir in the mineral water and lemon juice.
  3. Freeze in an ice cream maker following the manufacturer’s instructions. When almost set, add the ginger and continue freezing until set.

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Mushroom and Walnut Pâté Recipe for Hors d’Oeuvres Reception (Parve/Vegetarian)

For the final item on our hors d’oeuvres reception menu, we’re serving up this savory, celebration-worthy pâté. We’ve pulled together the full list of hors d’oeuvres in the Hors d’Oeuvres Reception Menu.

This pâté is vegetarian and parve. Serve it on a buffet table with thin slices of French bread.

The recipe comes from “W” on allrecipes.com, who picked it up at a winery’s wine tasting party. I’ve substituted margarine for butter to make the pâté fit into a meat menu. I also incorporated the recommendation of several commentors to add a splash of white wine to the mushrooms as they sauté.

Ingredients for Mushroom and Walnut Pâté (Parve)

  • 1 cup walnuts
  • ½ cup minced shallots
  • ½ cup unsalted margarine
  • ¼ pound shitake mushrooms, chopped
  • ¼ pound crimini mushrooms, chopped
  • ¼ pound portobello mushrooms, chopped
  • Splash of white wine
  • 1 Tablespoon roasted garlic puree
  • ¼ cup chopped fresh Italian parsley
  • 1 Tablespoon chopped fresh thyme
  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • 2 Tablespoons extra virgin olive oil

Instructions for Mushroom Pâté

  1. Preheat oven to 350°F.
  2. Spread walnuts in a single layer on a cookie sheet. Toast 10 minutes, until fragrant and lightly browned.
  3. In a large sauté pan, cook shallots in margarine over medium heat until translucent. Then add chopped mushrooms, garlic, splash of white wine, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid is evaporated.
  4. Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
  5. Place mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.
  6. When ready to serve, turn pâté out onto serving platter.

Make Ahead Option

Pâté can be prepared the day before and refrigerated overnight. Wait to turn out the pâté until just ready to serve.

Hors d’Oeuvres Reception Menu

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Scrumptious Macaroon Recipe for Dessert or Hors d’Oeuvres Reception (Parve)

This week at Backyard Huppah, we’re all about hors d’oeuvre receptions, a great option for small weddings. We started with tips for Hors d’Oeuvre Receptions, and all week we’ll be posting hors d’oeuvre recipes for a 40-person reception. The menu will be kosher, and meaty (with vegetarian options), with make-ahead options for couples self-catering their reception.

See the full Hors d’Oeuvres Reception Menu

Macaroons are a traditional Jewish almond cookie. They are baked without a leavening agent, so they hit the table most often during Passover, but they make a great sweet tidbit in an hors d’oeuvre reception, either on a buffet table or passed on trays after the cake is cut. They’re also great for a dessert reception. These macaroons are chewier than the canned version, and they’re easy to make.

Ingredients for Macaroons (Parve)

Yields 36 cookies

  • 2 cans (8 oz. each) almond paste
  • 2 egg whites (extra large)
  • 1 cup sugar
  • 18 maraschino cherries

Instructions for Macaroon Recipe

  1. Preheat oven to 325°F. Line cookie sheets with parchment paper.
  2. Break almond paste into small pieces and place into food processor or mixer. Add sugar and mix well.
  3. Add the egg white and mix until moist and sticky, about 2 minutes.
  4. Drop by rounded tablespoons onto lined cookie sheets about 1 inch apart. Alternatively, use a large pastry bag fitted with #6 star tip and pipe stars about 1½ inches.
  5. Bake 20 minutes on middle shelf, move to upper shelf (about 4″ above middle shelf) for approximately 8 minutes until golden brown. Move parchment paper with cookies onto baking racks to cool. When completely cool, carefully peel macaroons off paper.
  6. Store in airtight container.

Make Ahead Option

Macaroons can be made several days ahead and stored in an airtight container.

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Hors d’Oeuvre Recipe: Baba Ganoush on French Bread (Parev)

This week at Backyard Huppah, we’re all about hors d’oeuvre receptions, a great option for small weddings. We started with tips for Hors d’Oeuvre Receptions, and all week we’ll be posting hors d’oeuvre recipes for a 40-person reception. The menu will be kosher, and meaty (with vegetarian options), with make-ahead options for couples self-catering their reception.

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Martha Stewart, who offers this version of baba ganoush, calls it “eggplant caviar”. You can, too, if you want, but it’s just as delicious without the pretense.

Ingredients for Baba Ganoush on French Bread Toast Recipe

Makes 60 hors d’oeuvres

  • 4 eggplants (about 4 pounds)
  • ½ cup vegetable oil
  • ½ cup soy sauce
  • ¼ cup rice vinegar
  • 3 teaspoons sugar
  • ¼ cup finely grated fresh ginger
  • ¼ cup sesame oil
  • 1/3 cup finely chopped cilantro leaves
  • 4 scallions, finely chopped
  • French bread, sliced thin and slightly toasted
  • Fresh coriander, chives, or scallions for varnish

Instructions for Baba Ganoush on French Bread Toast Hors d’Oeuvres

  1. Preheat oven to 350F.
  2. Cut the eggplants in half lengthwise, brush all sides with ¼ cup of the vegetable oil, and lay face down in an oiled shallow pan. Roast until the eggplants collapse and are tender, about 45 minutes. Cool, saving the juices.
  3. In a medium, non-reactive saucepan, heat the soy sauce, vinegar, sugar, and 2 tablespoons of the ginger to boiling. Reduce the heat and add the remaining vegetable oil and the sesame oil. Cook for 1 minute.
  4. Scrape the cooled eggplant from the skin and chop fine. Add the oil mixture to the eggplant, along with the remaining ingredients, and blend well. Season to taste and refrigerated overnight to let flavors meld.
  5. To serve, spoon eggplant mixture on toasted and garish each with herbs.

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Middle Eastern Stuffed Dates Hors d’Oeuvre Recipe (Parve)

This week at Backyard Huppah, we’re all about hors d’oeuvre receptions, a great option for small weddings. We started with tips for Hors d’Oeuvre Receptions, and all week we’ll be posting hors d’oeuvre recipes for a 40-person reception. The menu will be kosher, and meaty (with vegetarian options), with make-ahead options for couples self-catering their reception.

See the full Hors d’Oeuvres Reception Menu

Jewish dessert cookbook Gil MarksOne or two sweet hors d’oeuvres make a nice counterpoint in an otherwise savory menu.

These Middle Eastern stuffed dates, datils rellenos, are a popular Sephardic treat brought to us by Gil Marks in his fabulous cookbook, The World Of Jewish Desserts: More Than 400 Delectable Recipes.

Ingredients for Stuffed Dates Hors d’Oeuvre

Makes 36 hors d’oeuvres

  • 1 cup almond paste
  • 36 medium (1 pound) pitted dates
  • ½ cup dried apricots

Instructions for Stuffed Dates Hors d’Oeuvre

  1. Mince the dried apricots and stir them into the almond paste.
  2. Slit the dates open lengthwise, form the paste into thin rolls, place in the center of each date, and press to close.

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Pastry Puffs (Pate a Choux) Recipe for Hors d’Oeuvres (Parve)

This week at Backyard Huppah, we’re all about hors d’oeuvre receptions, a great option for small weddings. We started with tips for Hors d’Oeuvre Receptions, and all week we’ll be posting hors d’oeuvre recipes for a 40-person reception. The menu will be kosher, and meaty (with vegetarian options), with make-ahead options for couples self-catering their reception.

See the full Hors d’Oeuvres Reception Menu

These classic puff pastries make a great base for just about any sweet or savory hors d’oeuvre filling. Make 2 batches to yield enough puffs for 72-80 hors d’oeuvres.

The traditional recipe calls for butter, but this version uses vegetable shortening (or margarine) to make puffs that are parve and can be used with meat fillings.

Ingredients for Pastry Puffs

Makes about 40 small pastry puffs

  • 1 cup water
  • ½ cup vegetable shortening
  • ¼ teaspoon salt
  • 1 cup sifted all-purpose flour
  • 4 eggs
choux pastry puffs

These photos come from the fab food blog Sarah Cooks (http://sarah-cooks.blogspot.com). In her blog, Sarah shares her experiences cooking and baking her way through what looks like a delicious life.

Instructions for Pastry Puffs

  1. In a heavy saucepan, bring water, vegetable shortening, and salt to a boil.
  2. Add flour all at once, stirring vigorously with wooden spoon over flame until thick. When mixture forms a smooth ball and leaves sides of pan, remove from heat.
  3. Add unbeaten eggs, one at a time, beating thoroughly after each addition.
  4. Preheat oven to 450°F.
  5. Drop rounded tablespoons on greased baking sheet.
  6. Bake in 450°F for 10 minutes. Lower temperature to 375°F and bake 20-30 minutes longer, or until the puffs are rigid enough to hold their shape when you remove them from the oven.
  7. Cool on a wire rack.
  8. When cool, slice the top off of each puff and add the filling.

Make Ahead Option

Freeze baked puffs. Warm them in a 350°F oven.

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Vintage Wedding Punch Recipe (Non-Alcoholic)

After I posted yesterday’s champagne punch recipe, my daughters asked for a mocktail punch without alcohol. That’s a great idea. This refreshing citrus-y punch recipe is from The Kosher Gourmet Cookbook, by Mildred Miller and Bascha Snyder, now out of print. Like the champagne punch, this wedding punch is a wonderful white-glove vintage touch for your wedding reception, even without the white gloves.

The original recipe calls for floating scoops of vanilla ice-cream in the punch bowl, but I removed the ice-cream to keep the punch parve. Also, the thought of guests ladling bits of ice-cream into glasses along with the liquid punch brings to mind a picture of punch splashing onto your guests’ clothing, which might distract them from how wonderful you look. Of course, if the ice-cream floats work for your wedding, go for it!

If you put out a punch with alcohol as well as one without, label them with place cards or other appropriate notes.

Ingredients for Wedding Punch (No Alcohol)

  • 4 cups pineapple juice
  • 3 quarts lemonade
  • 3 orangeade
  • 1 can crushed pineapple
  • 2 quarts raspberry or cherry soda

Instructions for Wedding Punch (No Alcohol)

Combine the first four ingredients and mix well. When ready to serve, add the soda.

Make Ahead Option

You can mix the first four ingredients together the day before the wedding. Refrigerate the mixture. When you’re ready to serve, put the juice mixture into the punch bowl and add the soda.

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Super Easy Instructions for Assembling Your Hazelnut Wedding Cake

These instructions complete your homemade hazelnut wedding cake, which was begun in earlier posts. You’ve made your hazelnut cake and your whipped non-dairy frosting. Now let’s put it all together:

Ingredients and Materials

  • ½ cup ground hazelnuts
  • 4 plastic straws

Instructions for Assembling Hazelnut Wedding Cake

  1. Place bottom piece of 10-inch cake layer on serving dish. Slip 3 x 5″ pieces of waxed paper 1 inch under cake layer. This makes the paper easily removable when you are through frosting the cake and keeps the plate clean.
  2. Spread a ½-inch layer of filling on top of bottom piece. Place top piece over it and frost entire layer.
  3. Scatter 1/3 cup ground hazelnuts on the waxed paper segments. Lift paper gently and toss nuts onto cake. Repeat until all the nuts are used and remove paper. Put this layer to the side.
  4. Use the same method to frost the 6-inch layer on a separate plate. Frost the edges of the cardboard, too, and use the remainder of the ground nuts.
  5. Refrigerate the layers until a few hours before you plan to serve it.
  6. When you are ready to complete cake, cut 4 pieces of straws the height of the 10-inch cake layer. Place the straws into the cake in a circle, each about 2 inches away from the center.
  7. Place the 6-inch cake layer on top of the 10-inch layer.

Make Ahead Options

The cake layers can be frozen for 2 weeks. Move them to the refrigerator 24 hours before you need them. When you freeze the cakes, put them in the freezer uncovered for an hour to set the frosting, then cover them very well.

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Delectable Non-Dairy Frosting Recipe for Homemade Wedding Cake (Parve)

This frosting and filling recipe goes with the hazelnut wedding cake recipe we started in yesterday’s post.

When we last left the kitchen, we had prepared two 10-inch cakes and had divided each cake into two layers. Now for the frosting…

Ingredients for Whipped Cake Filling and Frosting (Parve)

These ingredients make enough frosting and filling for two 10-inch cakes, so you will have a generous amount of frosting for your 10- and 6-inch tiers.

  • 3 cups non-dairy whipped cream substitute
  • 2 Tbl sugar
  • 2 tsp vanilla

Instructions for Whipped Cake Filling and Frosting

I’ve broken down the ingredients into two batches to keep the volume of whipping cream easy to handle in a home kitchen.
For each batch:

  1. In a large bowl, whip 1½ cup non-dairy whipped cream substitute until it begins to thicken.
  2. Add 1 Tbl sugar and 1 tsp vanilla. Continue to whip until it forms peaks.

Next post: Assembling the cake.
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