Category Archives: Catering

Restaurant Weddings Are Getting More Popular

East River Bar Brooklyn New York NY
Over the past year, we’ve seen a real increase in the number of clients who ask us to ship their huppahs to restaurants. Restaurant weddings are a great idea because they simplify planning, and our hand-held huppahs work great for restaurant weddings because you can easily move them into the room for the ceremony and then out of the way for the party. And the appeal of restaurants goes beyond simplified planning: Matthew Yglesias at Vox explains why restaurants have an incentive to provide you with a wedding that’s cost effective, whether your budget is big or small:

Restaurants are great integrated service providers — a location, food, beverages, staff, and decor all in one nice package. And the great thing about restaurants is that people eat in them all the time.

Of course the restaurant wants to pluck your wallet for as much cash as possible. But they’d also like you to come back for dinner. And they’d like your friends to come back for dinner. Compared to most weddings, it’s a much more natural, normal business arrangement in which the incentives are aligned correctly. Money is made by providing good service at a reasonable cost. And the great thing about restaurants is that they exist at all kinds of different price points. Set your budget. Find a place you like that fits it.

(Photo: My sister-in-law Alanna and my brother Joe at their wedding reception at the East River Bar in Brooklyn. Photo by Jacob Arthur)

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The New King of Spain Is Going to Show Us How to Throw a Frugal Reception

Felipe and Letizia
When Spain’s Crown Prince Felipe ascends to the throne tonight at midnight, the celebration is going to be low key and low cost. With Spain’s unemployment rate now at 26 percent, the current king taking heat over an expensive safari vacation, and public calls to abolish the monarchy altogether because of the cost, Felipe and his wife, Letizia, apparently decided that this season frugal=smart.

There will be no lavish parade, no fireworks, and no state dinner. The AP reports:

By royal standards, it’s humble: reception guests will be served hot and cold tapas-style nibbles, which they will eat while standing. There will be no champagne, just sparkling cava wine from Spain’s Catalonia region.

This could be the beginning of a tasty tapas reception trend. Everyone keep an eye out for the menu. If we find it, maybe we’ll try a kosher-fied version, like we did with Will and Kate‘s wedding morning reception.

And as a wedding planning blog, we still want to bring you the video of Felipe and Letizia’s 2004 wedding. Enjoy:

(Photo: Princess Letizia and Prince Felipe in 2003 by 20 Minutos newspaper via Wikimedia Commons | Video: Royal Wedding, Madrid 2004. Prince Felipe and Princess Letizia of Spain. May 22, La Almudena, via YouTube)

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Make a Rainbow Cupcake in a Jar

Cake and mason jars — two wedding staples that come together to create a lot of fun. You can find recipes for different flavors of jar cupcakes around, but Sarah Jill offers one of the most colorful and simple versions. Six-ounce mason jars would yield a nice serving size for a backyard wedding. Thanks, Sarah Jill!

sarah.jill.

  •  one box of ready-to-bake cake mix (or your own cupcake mix)
  • a few old jars
  • a variety of food colouring
  • squirty cream
  • rainbow sprinkles

preheat oven to 350 degrees. thoroughly wash and dry the inside of each jar. spray the inside of each jar thoroughly with nonstick cooking spray. set aside.

scoop about 1/2 cups of cake batter into five small bowls. it doesn’t have to be perfect, don’t panic if you get a little more of less of one color than another.  tint each bowl of cake batter with the food colouring until very vibrant.

spoon about 3 tablespoons of the purple batter into the bottom of each jar.  spoon equal amounts of turquoise batter, then green, yellow, and pink.  place the jars in a shallow baking dish, add about 1/4inch in water in the baking dish. place the baking dish in the oven and bake for 30-35 minutes.

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Create Your Perfect Signature Punch with this Non-Recipe

Punch bowls

We’re used to seeing signature cocktails at weddings. How about creating your own signature wedding punch? Food52’s Kenzi Wilbur lays out the surprisingly simple secret to making a great punch — combine ingredients in the following ratio:

2 parts booze : 2 parts wine : 2 parts juice (optional) : 1/2 to 1 part sweet

Create a punch based on your favorite flavors. Or the season. Local favorites. Venue. Wedding colors.

More details at Food52. Go on, get mixing!

Or see this Vintage Champagne Wedding Punch Recipe.

(Photo: Bowle Steinhude 2009 by Politikaner via Wikimedia Commons)

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You Say Macaron, I Say Macaroon – Chocolate Cherry Macaroon

macaroon recipes

For lots of folks a wedding isn’t a wedding without a display stand stacked with macaroons, those tasty meringue cookies popularized by the French – and which they call macarons. But if you’re having a Jewish wedding, how about serving your guests a distinctly Jewish macaroon? After all, macaroons enjoy an exalted status in the canon of Jewish confections, perfected by generations of Jewish home bakers for the Passover holiday.

Dan Cohen explicates fifty variations of the cookie in his newly released cook book, The Macaroon Bible.

Among the macaroon recipes included: cappuccino, salted caramel, and chocolate cherry. Most of the recipes are dairy, with one vegan/parve alternative.

And macaroons are freezable, a make-ahead bonus for small, self-catered weddings. Ooh la la.

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I Found Your Thanksgivukkah Wedding Wine

kosher wineI’m not a wine expert, but last night our new sister site, Sew Jewish, co-hosted a wine and cheese tasting fundraiser for our local Chabad House, with a talk by painter and sculptor Tibor Spitz. For the wine tasting, the favorite by far of pretty much everyone at the event was a white wine: Herzog’s Orange Muscat. I’m not even an avid white wine drinker, but this I loved.

It’s ever so slightly sweet, and it’s orange tones would go great with a celebratory turkey dinner. Just in time for Thanksgivukkah and this year’s Thanksgiving-Hanukkah wedding weekend.

The wine is kosher, of course. The official program, written by someone who knows more about wines than I do, described it thusly:

This wine was grown in the California sun and harvested at peak ripeness. The result is a bold and aromatic orange muscat, offering a rich essence of grape, apricot, and orange peel. A smooth and full-bodied texture ushers in notes of fresh pineapple and passion fruit, softly finished by hints of toast.

For serving a crowd, it could get pricey, so to even things out couple it with Kedem Estates Classic Red, which is an easy drinking red wine that’s very easy on the wallet and makes a great house red.

Thanksgivukkah wedding menu options here.

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Does Your Caterer Know How Hot Cauliflower Is Right Now?

cauliflower

Cauliflower is hot right now. This month’s Bon Appetit Magazine says so, and I believe them. At least I want to believe them because cauliflower works so much better in a wedding menu than kale.

Especially for an autumn wedding, roasted cauliflower with a lemon parsley dressing makes a welcome change up to the standard sauteed vegetable side dish. Add barley and white beans, and you’ve got an alternative starch that tastes wonderfully bright and beats rice and potatoes hands down for flavor. For vegetarian guests, it makes a satisfying main meal. (I served this last night for dinner, and my kids said it was their favorite meal ever. What!? I’m not sure I believe them, but the roasted goodness of the cauliflower, the filling barley and beans, and the dressing of olive oil and lemon added up to warm, flavor-packed goodness.)

On this blog we’re especially mindful of folks planning small weddings and doing a lot of the work themselves. The cauliflower-barley-bean combo would work great for a self-catered affair since all the components can be made ahead and mixed just before serving. Reheat or serve cold. For a plated meal or buffet. Cauliflower, no wonder you’re getting so much love.

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Our 7 Favorite Recipes for a Thanksgiving Hanukkah Wedding

fig_brnturkey-usgov
This year, a Thanksgiving weekend wedding means a Hanukkah wedding. Both mean good food. To celebrate the occasion, we gathered our favorite Autumn/Hanukkah wedding reception recipes:

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Strawberry Cupcakes Sweeten a Summer Wedding (Recipe)

strawberry cupcake
Have you ever noticed that when you cut a strawberry in half it looks like a heart? That alone should earn strawberries a place in your summer wedding menu. Then there’s the flavor. Kudos to my daughters for figuring out that you can infuse cupcakes with that sweet summery goodness by simply adding a cup of pureed fresh strawberries to boxed vanilla cake mix batter. Then they adapted another recipe to come up with the strawberry glaze.

Take a look at that cupcake: perfect for a shabby chic, farm, or picnic theme, or any summer backyard wedding reception.

Strawberry Cupcake Glaze Recipe

Enough for 24 cupcakes

1¼ cup (2 ½ sticks) butter, softened
8 ounces cream cheese, softened
¼ cup strawberry puree
5 cups powdered sugar

Blend the first three ingredients together in a large bowl. Gradually add the sugar while mixing the glaze.

Here’s another cupcake recipe: Chili Chocolate Cupcakes to Spice up Your Dessert Buffet

(Cupcake: Agnes and Clara. Photo: Clara)

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Potato Salad with a Twist for a Picnic Wedding Theme – Recipe (Kosher-Parve)

The growing summer heat reminds me how much I miss Kuwait, where I lived for four years and where my daughters were infants. Food takes me back there. I thought I’d share this recipe for potato salad with an Arab twist, great for summer get-togethers in the backyard, like a picnic-themed backyard wedding. The recipe comes from May Bsisu’s The Arab Table. To yield enough salad for a small wedding, I’ve supplemented May’s ingredient list with quantities that yield 40 servings.

Ingredients for Salatat Batata (Parve)

6 Servings (Quantities for 40 servings in parentheses)

  • 3 lbs. white potatoes, cut into ½-inch cubes (for 40 servings, 20 lbs.)
  • ¼ cup extra virgin olive oil (1 2/3 cups)
  • ¼ cup fresh lemon juice (1 2/3 cups)
  • Salt, to taste
  • ½ teaspoon black pepper (3 Tablespoons)
  • 4 cloves garlic, mashed (26 cloves)
  • ½ cup finely chopped fresh cilantro leaves (3 cups)

Instructions

Place potatoes in a large pot and add water to cover by 2 inches (for 40 servings, you’ll need a few pots or cook the potatoes in batches). Bring to a boil. Then reduce the heat to medium and cook, covered, until fork-tender, about 20 minutes. Drain immediately and rinse under cold running water. Transfer the potatoes to a large bowl.

Combine the olive oil, lemon juice, salt, pepper, and garlic in a jar with a tight-fitting lid, and shake vigorously to blend. Pour the dressing over the potatoes and toss with wooden spoons to coat. Garnish with the cilantro, cover with plastic wrap, and refrigerate for at least one hour and up to four hours. Bring to room temperature before serving.

If you prepare the salad a day ahead, do not add the garlic until just before serving.

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Summer, Time for Our Blissful Backyard Wedding Punch

Summer Bliss Wedding Punch with Watermelon and Gin
It’s summertime! Woo hoo! Which means it’s time to bust out our favorite Summer Bliss Wedding Punch. Never have watermelon and gin tasted so cool and refreshing. Find the recipe here. Find our instructions for the table garland decorations at DIY Weddings Magazine.

Hey, Joe, any watermelon in that backyard farm?

(Photo: Jason Weil for Huppahs.com)

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If They’re Special Enough to Make Your Small Wedding Guest List, They Deserve an Awesome Dessert

flourless chocolate cake
A slice of flourless chocolate cake. And yeah, it was really good.

Having a small guest list means that the people who made the cut must be pretty special. It also enables you to be adventurous with your wedding menu. Flourless chocolate cake is a non-traditional but certain-to-be-appreciated wedding cake. Bonappetit.com serves up a recipe for this bête noire topped with chocolate ganache. It’s not only sophisticated and decadently delicious, but if you’re catering the wedding yourself, it’s one of the easiest cakes to make.

The only fiddly part of the preparation is covering the outside of the baking pan with three layers of foil. The first time I tried the recipe, I managed to put small, unseen tears in all three layers, apparently, because water seeped into the batter during baking. Not good. Here’s a tip that solved the problem on my second try: Handle the foil as little as possible to avoid tearing it. The recipe…

And take a look at our previous post: 10 Scrumptious Wedding Cake Dessert Pairings

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10 Scrumptious Wedding Cake Dessert Pairings

Small weddings don’t need big dessert buffets. Simple can be celebratory. Start by choosing a wedding cake with personality. Then add a second, complimentary dessert to the plate. Think seasonal fruits, home made ice-creams, sherbert, refined cookies, and the many manifestations of chocolate.

Consider these wedding dessert matches made in heaven:

  1. Coconut Chiffon Cake & Sour Cherry Compote
  2. Chocolate chili cupcakes

    Chocolate cupcakes with chili chocolate frosting.

    Chili Chocolate Cupcakes & Vanilla Bean Ice Cream
  3. Croquembouche & Honey Lavender Ice Cream
  4. Hazelnut Cake & Chocolate Mousse (Both parve)
  5. Flourless Chocolate Cake with Fresh Whipped Cream & Fresh Raspberries
  6. Angel Food Cake & Spring Berry Compote (Both parve)
  7. Vanilla Pound Cake & Ginger and Lemon Sherbert
  8. Orange Almond Cake & Chocolate Almond Truffles
  9. Ricotta Cake & Broiled Honey-Glazed Spiced Figs
  10. Lilikoi Layer Cake with Fresh Passionfruit & Ginger-Macadamia Nut Snowballs

Thinking of another great pairing? Share it in the comment section!

And you might want to take a look at these:

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Martha Stewart Endorses Jello Shots for Weddings

Margarita shots. Source: Martha Stewart Weddings on The Huffington Post

Source: Martha Stewart Weddings on The Huffington Post

It feels like the earth just shifted. Martha Stewart has endorsed jello shots for weddings. Either Martha Stewart Omnimedia is finally starting to run out of content, or this could be a signal that we as an industry are outgrowing the candy buffet. Either possibility would be a shame.

Still, we’re not talking about the jello shots you’re probably used to seeing. These shots are very Martha Stewart. Very Pinterest. In fact, they look like they could have been created by sushi master Jiro Ono.

David Tutera might not be on board yet, but if I was planning a small cocktail or hors d’oeuvres reception, I’d consider serving one of these jello shots, especially if the flavor matched the sophisticated visual punch. But I wouldn’t serve more than one kind.

Yes, I lifted the photo from the article at The Huffington Post, because there’s no way to tell the story without a visual. Will trade traffic for image. You really should take a look.

Walk-in ice bar at Damenti's Restaurant, Mountain Top, Pennsylvania

Walk-in ice bar at Damenti’s Restaurant, Mountain Top, Pennsylvania. Photo: Bill Bywater.


More: Oh, Martha Stewart, THIS is an ice bar:

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Another Budget-Friendly Alternative to an Open Bar (With Recipes)

watermelon wedding punch

Summer Bliss Wedding Punch. Source: Huppahs.com. (Photographer: Jason Weil)

This week, Bridal Guide published a great list of 5 budget-friendly alternatives to an open bar. The options involve finding inspired ways to narrow down the types of alcohol you serve at your wedding so that you can avoid the cost of stocking a full bar. Examples: Team up with a local microbrewery or serve a signature cocktail.

Here’s another option along those same lines: a wedding punch. A wedding punch isn’t just for a vintage wedding with white gloves and hats; you can also find great modern options for contemporary tastes.

Some of our favorite wedding punch recipes:

Any other suggestions? Please share in the Comment section!

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Recipe: Chili Chocolate Cupcakes to Spice up Your Dessert Buffet

Chocolate chili cupcakes

Chocolate cupcakes with chili chocolate frosting.

Guest blogger: Agnes Goldrich, Age 14.

As the resident baker in the Bywater family, I recommend these chili chocolate cupcakes for a wedding cupcake buffet (or a great dessert for your Mom’s birthday). Also, I’m told they go well with champagne.

(What was the best cupcake flavor you ever had? Share it in the comment section!)

For the chili chocolate cupcakes, start with Devil’s food chocolate cupcakes from a mix, then add this chili chocolate icing:

Chili Chocolate Frosting Ingredients

  • 4 sticks butter, softened
  • 4 cups powdered sugar
  • ¼ cup milk
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon chili powder
  • 1 teaspoon vanilla
  • ¾ teaspoon ground cayenne pepper
  • 10 ounces bittersweet chocolate, melted and cooled

Baking tip: When baking the cupcakes, fill the cupcake pan liners a little more than 2/3 full. You’ll only get 20 cupcakes instead of 24, but the cupcakes will be a nicer size.

Instructions

  1. In a large bowl, beat butter until creamy.
  2. Add powdered sugar, milk, cinnamon, chili powder, vanilla, and cayenne pepper. Beat until fluffy.
  3. Add bittersweet chocolate and beat until blended.

parve dessert hors d'ouevresALSO VISIT:

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HE’BREW: Great Kosher Beer for Your Jewish Wedding

wedding bar kosher beerOne big plus of moving Huppahs.com to New York has been finding out about HE’BREW beer, a line of great-tasting kosher craft beers. If you want to offer your wedding guests something different at the bar and give the beer lovers in the crowd something they’ll appreciate, serve up some Origin Pomegranate Ale, Hop Manna, Messiah Brown Nut Ale, or one of the line’s other amusingly-named but seriously good brews.

I don’t have the beer vocabulary to even bluff at describing the tastes, but one reviewer who presumably does have that vocabulary was reduced to the word “WOW.” In the 2011/2012 World Beer Championships, where HE’BREW’s maker, Shmaltz Brewing, entered fourteen beers, nine of their beers won gold medals and five won silver. It’s good beer.

HE’BREW beers are brewed in upstate New York, but you can find them in more than thirty states (as well as extremely selected locations in Canada, Australia, and Japan). A newer line of Coney Island Craft Lagers is available through a more limited number of outlets. Shmaltz Brewing’s website provides helpful lists of wholesalers, shops and bars that carry its products.

roundstone-rye-whisky catoctin creekRelated: Special Wedding Details: Catoctin Cocktail with Kosher, Organic, Rye Whisky

Generally, an unflavored beer made with only water, barley, yeast, and hops, without any additives, will be kosher even without certification (for this information, I go to Orthodox-Jews.com). But when you want to get at all adventurous with taste and still keep kosher, you have to look for certification. HE’BREW beers are certified by the Orthodox-grade Kosher Supervision of America.

I raise my glass to the folks at Shmaltz Brewing Company for advancing the art of beer for the rest of us to enjoy and impress our guests.

East River Bar Brooklyn New York NYRELATED: Real Life Wedding: Alanna + Joe’s Brooklyn Neighborhood Wedding

Persian Pomegranate Sangria (Kosher Drink Recipe)

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Recipe: Blueberry Sauce (Parve, Vegetarian, Non-Dairy)

This gorgeous, sweet sauce can be made with fresh blueberries in the summer and frozen berries year round.

wedding dessert recipeWe post this sauce to accompany our baked pears for an autumn or winter celebration, but can’t you imagine it with something lemony? Let us know how you use it.

The recipe comes from one of my go-to cookbooks, Marlene Sorosky’s Fast & Festive Meals for the Jewish Holidays. Not all of the recipes in the book are kosher, but sticking to the kosher recipes, I’ve found them to be not only delicious, but fast and foolproof.

Ingredients for Blueberry Sauce

Maked 5 cups of sauce

  • 1 quart (4 cups) fresh or frozen blueberries
  • 1 cup sugar
  • 2 teaspoons grated lemon peel
  • 1 teaspoon ground cinnamon
  • ½ cup water

Instructions for Blueberry Sauce

In a medium saucepan, stir all ingredients together. Bring to a boil over moderate heat and cook, stirring often, for 8 to 10 minutes, or until sauce thickens slightly and sugar is dissolved. The sauce will continue to thicken as it cools.

Make-Ahead Option

Sauce can be refrigerated, covered, up to 2 weeks.

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Recipe: Baked Pears for an Autumn or Early Winter Wedding (Parve or Dairy, Vegetarian)

wedding dessert recipeThese pears work for both elegant and rustic menus. Add homemade berry sauce and serve them as an accompaniment to a slice of light wedding cake or as a side dish for a wedding brunch.

Today my daughters and I packed a brunch and brought it to my parents’ house to celebrate their wedding anniversary. The planned menu included poached pears, but last night, when I should have started the poaching, I hung out with a bunch of brothers and sisters and in-laws instead, talking about, among other things, Bill’s latest ice sculptures. So this morning, my daughters and I prepared the pears by baking them. The prep for baked pears is less fussy and less time-consuming than than for poaching, which makes them an appealing dish not just for easy-going family weekends, but for small self-catered weddings, too.

Serve these baked pear halves with a slice of light wedding cake and homemade berry sauce for a complete wedding dessert, or include them as a side dish for an autumn or early winter wedding brunch. We’ll make the berry sauce recipe our next post.

Menorah Ice Carving Hanukkiah

Menorah Ice Carving Hanukkiah

BTW, here’s a pic of the Hanukkiah ice sculpture Bill carved today during a demonstration at Yeshiva Rabbi Samson Raphael Hirsch in Manhattan.

Ingredients for Baked Pears

Serves 24

  • 12 Bosc or Anjou pears
  • Cooking oil spray
  • ½ cup butter, melted (or for a pareve version to serve with a meat meal, use non-dairy margarine)
  • 6 Tablespoons honey
  • 1 Tablespoon pumpkin pie spice

Instructions for Baked Pears

  1. Preheat oven to 375ºF (190ºC).
  2. Lightly spray the bottom of two 9″x13″ baking pans with cooking oil.
  3. Cut pears in half, cut out the core, and peel the pears.
  4. How to bake pears

    Make 4 slices in each pear half, stopping about a quarter inch from the narrow end of the pear.

    Optional: Make four slices in each pear half, stopping about ¼” from the small end. This will enable you to fan out the slices on the plate when you serve it. Or leave the halves unsliced for a more rustic presentation.
  5. Place the pears flat side down in the baking pans.
  6. Mix the melted butter, honey and spices. Drizzle the mixture over the pears.
  7. Cover the pans and bake for 40 minutes or until the pears are tender.

The pears can be stored overnight, covered, in the refrigerator.

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Happy Anniversary Prince William and Kate! A Wedding Anniversary Party Menu

Happy anniversary, Will and Kate. To celebrate, I’m reposting Backyard Huppah’s kosher-fied version of the canapè reception Queen Elizabeth hosted for the royal couple following their wedding — and I’ve included recipes.

You can use this menu for your own hors d’oeuvre reception or cocktail hour. We’ve pared the number of canapes down from 23 to nine, creating a nice selection of savory and sweet, meat and parve, non-dairy and vegan. Most of the recipes have friendly make-ahead options for a self-catered affair for forty people, though you will need kitchen and serving help on the day.

If you’re feeling really nostalgic for the royal wedding, take a look back at William and Kate’s original wedding day canape reception menu.

Cheers!

Kosher Royal Wedding Canapè Reception Menu
Follow the links to the recipes:

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Winter Wedding Hors d’Oeuvres Recipe: Latkes for a Crowd

Latkes are great dish to serve for a winter wedding, not just weddings at Hanukkah, because they are so satisfying on a cold day. You can serve them as an appetizer or with the entree as a tasty, creative alternative to baked potato or rice.

One year I had the pleasure of making latkes for a large group of American military service members. It was during Hanukkah in one of the four years I lived in Kuwait. This was between the Gulf Wars. My husband was the U.S. Defense Department’s designated lay leader for the Jewish service people who cycled through the country, which means that I was responsible for making holiday meals and parties for the Jewish service people in my home. It was a great time, we met a lot of really great people, and I hope they’re all now safe at home enjoying the country they’ve served.

On this particular Hanukkah evening, I was rushing to get ready for a crowd of service people who were coming for a party. I was in the middle of preparing the latke batter when they called on their way over to say that instead of the seven people that were expected, they were 16 people. I would need more latkes.

I started throwing all kinds of things into the bowl to bulk up the latke mix: more potatoes, more onions, more eggs, a couple boxes of dried latke mix that family had sent from the States, ricotta cheese, sour cream, and I’m not sure what else, maybe even some cream cheese. Of course, they were amazing, but because I didn’t keep track of exactly what went in them, I would never know how to reproduce them.

It’s OK that I don’t remember, because I want to give you a non-dairy latke that you can serve with any wedding meal, including meals that include meat. And I want to give you a version that is easy to prepare and can be made a day or two before the wedding. The recipe below is adapted from Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, a book that I relied on heavily when serving large crowds in Kuwait. I raised the flavor profile a bit to create a more refined, wedding-worthy dish by adding sautéed leeks and a non-dairy sour cream with chives to serve on the side. Yum.

Recipe: Latkes for a Crowd (Parve)

Serves 24 (2 latkes per person)

Latke Ingredients

  • 4 ½ lbs. potatoes
  • 4 lbs. onions
  • 2 cups chopped leeks
  • 24 large eggs
  • 2 Tbsp. salt
  • 1 ½ cups bread crumbs or matza meal
  • 1 cup + 2 Tbsp vegetable oil

“Sour Cream” with Chives Ingredients

  • 2 pints (4 cups) non-dairy sour cream
  • ¼ cup chopped fresh chives

Latke Instructions

  1. Chop the leeks and sautée over medium heat for 3 minutes until just translucent. Remove them from the heat and put them aside.
  2. Grate the potatoes coarsely with a food processor or hand-held grater.
  3. Put the potatoes into a colander and squeeze them to eliminate excess water.
  4. Preheat the oven to 350º.
  5. Grate the onions and drain them in a colander. Squeeze out the excess water.
  6. In a large bowl, beat the eggs.
  7. Add the potatoes, onions, leeks, salt, pepper, and bread crumbs or matzo meal. Mix well.
  8. Pour ¼ cup of oil into the bottom of four half-size insert pans (12½” x 10¼” x 2″) and place them in the hot oven for 5 minutes.
  9. Pour the batter into the hot pans. Spread the oil smoothly across the top of the batter with a spatula.
  10. Bake uncovered for 30-40 minutes, or until crusty and golden.
  11. While still hot, cut each pan into 12 latke squares.

“Sour Cream” with Chives Instructions

Make the sour cream the same day you intend to serve it. In a medium bowl mix the chopped chives into the non-dairy sour cream.

To Serve

  • If your serve the latkes pre-plated, put two latkes on each plate and two tablespoons of “sour cream” next to the latkes.
  • If you are using a buffet, serve the “sour cream” in a bowl next to the latkes.

Make Ahead Options

You can make the latkes a day before the wedding. Cover them with foil and keep refrigerated. Reheat in 350º oven for 10-12 minutes.

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