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