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!
Category Archives: Recipes
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)
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 Valentine’s Day or summer wedding menu. Then there’s the flavor. Infuse cupcakes with that sweet strawberry goodness by simply adding a cup of pureed fresh strawberries to boxed vanilla cake mix batter. Top with a 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)
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
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:
- Coconut Chiffon Cake & Sour Cherry Compote
- Chili Chocolate Cupcakes & Vanilla Bean Ice Cream
- Croquembouche & Honey Lavender Ice Cream
- Hazelnut Cake & Chocolate Mousse (Both parve)
- Flourless Chocolate Cake with Fresh Whipped Cream & Fresh Raspberries
- Angel Food Cake & Spring Berry Compote (Both parve)
- Vanilla Pound Cake & Ginger and Lemon Sherbert
- Orange Almond Cake & Chocolate Almond Truffles
- Ricotta Cake & Broiled Honey-Glazed Spiced Figs
- 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:
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.
More: Oh, Martha Stewart, THIS is an ice bar:
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:
- Vintage Champagne Wedding Punch Recipe
- Vintage Wedding Punch Recipe (Non-Alcoholic)
- Summer Bliss Wedding Punch Recipe (Featuring Watermelon and Gin)
Any other suggestions? Please share in the Comment section!
This gorgeous, sweet sauce can be made with fresh blueberries in the summer and frozen berries year round.
We 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.
Sauce can be refrigerated, covered, up to 2 weeks.
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)
- 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
- Chop the leeks and sautée over medium heat for 3 minutes until just translucent. Remove them from the heat and put them aside.
- Grate the potatoes coarsely with a food processor or hand-held grater.
- Put the potatoes into a colander and squeeze them to eliminate excess water.
- Preheat the oven to 350º.
- Grate the onions and drain them in a colander. Squeeze out the excess water.
- In a large bowl, beat the eggs.
- Add the potatoes, onions, leeks, salt, pepper, and bread crumbs or matzo meal. Mix well.
- 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.
- Pour the batter into the hot pans. Spread the oil smoothly across the top of the batter with a spatula.
- Bake uncovered for 30-40 minutes, or until crusty and golden.
- 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.
- 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.
Ingredients for Fresh Raspberry Pie
- 5-6 cups fresh berries
- 1 pie crust (homemade or store-bought) [parve pie crust recipe]
- 1/4-1/2 cup sugar (for tart berries, use the larger amount)
- 2 Tablespoons cornstarch
- 1 cup water
- Pinch salt
- 1 Tablespoon lemon juice
- Dash allspice (optional)
Instructions for Raspberry Pie
Visit Instructables.com for canida’s photos of the steps.
- Sort and gently wash berries. Set them aside to dry on a towel or in a colander.
- Meanwhile, make or buy your pie crust, then bake it. Use the package directions for baking a store-bought pie crust, or just bake at 350 until lightly golden-brown, 10-15 minutes depending on the recipe you’ve chosen. Homemade pie crusts may require weights to toast evenly without slipping down the sides (line with foil and add dry beans for weight if you don’t have pie-specific tools), but this isn’t absolutely necessary if aesthetics aren’t your thing.
- When pie crust is cool, fill with raspberries (reserve 1/4 cup berries for the glaze). Spread evenly, and mound them a bit in the center as shown below.
- Place in a small pot the reserved 1/4 cup raspberries, water, sugar, cornstarch, and salt.
- Cook and stir with a wire whisk over low heat until the sugar has dissolved and the berries have turned to mush. When sauce begins to thicken, add lemon juice and allspice (if using). Stir until glaze becomes thick, and remove from heat.
- Pour the glaze over your berries, spreading gently to cover the entire top surface. Allow the pie to set up for at least 30 minutes in a cool room or in the refrigerator.
- Serve chilled or at room temperature.
Raspberry pie can be stored covered in the refrigerator for two days.
We’re continuing the pie recipes, inspired by our recent fruit picking trip to Lawrence Farms Orchards in Newburgh, New York and the growing popularity of pie dessert buffets at weddings. In our last post, we offered peach pie.
Today, we present a pear pie enhanced with the flavor of ginger and a crumble top with pecans. The original recipe and the photo come from Delilah Stauffer on allrecipes.com, but we adopted the commenters’ recommendations to use real maple syrup (in place of the original recipe’s corn syrup) and pre-bake the pie crust.
By the way, did you see Bill’s question in the comment section of the last post? He asked about kosher foods at Lawrence Farms. In addition to the fresh fruits and vegetables being kosher, of course, the farm shop also has a freezer of Klein’s kosher ice creams and flavored ices for the many kosher-keeping families who visit. Yeah!
Ingredients for Ginger Pear Pie
- 1 9-inch unbaked pastry shell (dairy or parve) [parve pie crust recipe]
- 3 tablespoons cornstarch
- 1/4 teaspoon ground ginger
- 1/2 cup water
- 1/2 cup real maple syrup
- 1 teaspoon lemon juice
- 1/8 teaspoon grated lemon peel
- 4 large pears, peeled and thinly sliced
- 1 tablespoon butter or margarine
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/8 teaspoon ground ginger
- 1/4 cup cold butter or margarine
- 1/4 cup chopped pecans
Instructions for Ginger Pear Pie
- Pre-bake pie shell according to package directions.
- In a saucepan, combine the next six ingredients until blended. Gently stir in pears. Bring to a boil over medium heat, stirring occasionally; boil for 1 minute. Add butter. Pour into pastry shell.
- For topping, combine flour, brown sugar and ginger in bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over pears. Bake at 425 degrees F for 20-25 minutes or until topping is golden brown.
TIP: To keep the edge of the pie crust from over baking, cover the crust edge with aluminum foil during the second baking.