Tag Archives: cocktail reception

Summer Bliss Wedding Punch Recipe

watermelon wedding punchYou’re going to love this cool, tasty wedding punch. We developed it to celebrate the recent launch of our Facebook page, and we’re pleased to share it with you here. The punch features refreshing watermelon and Watershed Gin from Catoctin Creek, a new award-winning artisanal distillery in Virginia whose liquors are both organic and kosher.

Want to know how to get our lush garland look for your own wedding table? Check out How to Decorate a Table with Garland.

Ingredients for Summer Bliss Wedding Punch

Makes 56 four oz servings

Instructions

Cut the watermelon in half and scoop out the fruit into very large bowl. Use an immersion blender to liquidate the fruit. Strain through a cheese cloth. You will end up with about 42 oz of watermelon juice. Combine all the ingredients. Add the seltzer and ice to the punch bowl just before serving.

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Want guests to have a great time at your wedding? Manage transitions.

Oxon Hill Manor garden gate

A wreath marks the entrance to the garden ceremony. Location: Oxon Hill Manor, Maryland. Wedding coordinator: Pavaune Pearson.

As you plan your wedding, keep in mind this idea: Your guests will enjoy themselves most if they always know where they are supposed to go and what they are supposed to do. It sounds obvious, but as the event organizer it can be easy to forget that the guests don’t know the venue and the program as well as you do. Put yourself in your guests’ place; feeling confused or being afraid of doing the wrong thing or going the wrong way is not fun. Help avoid confusion and make way for joy.

The big idea here: manage transitions.

You need to manage transitions in space — moving from room to room — and transitions in time — moving from one part of the program to another.

Managing Transitions in Space

  • Mark entrances clearly. Give guests an indication of where the entrance is from as far away as is reasonable, given the space. Even if you think that the entrance is obvious, a large or colorful gesture tells guests that they are headed in the right direction and sets the tone for the celebration. The gesture can be as simple as having someone standing near the door or some decorative element. For weddings, hanging a garland above the door or a wreath on a garden gate are great ways to say, “Wedding this way!”
  • Let people know they’ve arrived. Station someone at the entrance to each new space to say “Welcome” and hand guests a program, or offer a drink from a tray, invite guests to the hors d’oeuvres station on the far side of the room, point them in the direction of their dinner table, or just be available to answer questions.
  • When the event moves from one space to another, station people along the route to point the way. Even if people are only moving through a small vestibule between the chapel and the social hall, have someone standing in that space to gesture in the direction people should move. Some people will still be looking for direction and assurance. Seeing someone point the way will put their mind at ease let their thoughts return to enjoying themselves. Using staff from the venue or the caterer for this role can be expensive, so if your wedding coordinator doesn’t have enough staff to do this, consider asking an outgoing friend or family member to do it.
  • Signage, signage, signage. Good signage eliminates guests’ anxiety and helps the event run smoothly. One of my proudest event planning moments came when I lived in Kuwait and planned a large formal dinner attended by a large number of military personnel. As a protocol officer who was widely appreciated for his superlatively organized events arrived, he told me he liked my signage. I do pride myself on good signage.

    As you approach the final weeks of planning your wedding, think through how guests will move through the event space, what they will be looking for, and where they might get confused. Create signs, preferably in a style that fits the venue and your wedding, to show people where to go or give them information they will need:

    • “Bride’s reception in Dumont Room.—>”
    • “Additional ladies room in upstairs lobby.”
    • “Please have your coat check ticket ready.”
  • Give special consideration to people with mobility issues. If you know that some of your guests have difficulty walking or need an elevator, be sure to scope out the ramps, elevators, and other accommodations that the venue offers for people with mobility issues. If you can, provide details about the location of these features to guests who will need them before the wedding. Advise your staff and vendors to be on the lookout for these guests, and make sure the staff can point guests in the direction of these features and know how to get any additional help the guests need.

Next post: Managing transitions in time…

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Recipe: Wild Mushroom Phyllo Triangle Canapes (Parve, Vegan)

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

It doesn’t look like The Queen’s canape reception menu include anything for the vegans on the guest list, but we will. We are reinterpreting the wild mushroom chausson, which incorporates a butter-based pastry, and offering these wild mushroom in triangle-shaped packets of phyllo dough. The recipe comes from meign via VegTalk.org.

Ingredients for Wild Mushroom Phyllo Triangles

  • 2 tsp olive oil
  • 3 cloves garlic, pressed
  • 1 cup cremini mushrooms, minced
  • 1 Tbsp fresh thyme, minced
  • Salt & pepper
  • 3 cups spinach, shredded
  • 1 Tbsp kosher red wine vinegar
  • ½ package phyllo pastry
  • Olive oil

Instructions

Heat a large pan to medium-high and saute the garlic in 1 tsp of the olive oil. Add the other tsp when you add the mushrooms, and stir them around to coat them in the oil. Leave them on the heat, stirring occasionally, long enough to allow the mushrooms to release and then reabsorb their juice. This will take about 15 minutes.

Once the mushrooms have fully cooked, add the thyme and salt & pepper to taste, then the spinach. Allow the spinach to just wilt and then add the red wine vinegar and scrape up anything stuck to the bottom of the pan. Remove the filling from the heat.

Lay one sheet of phyllo pastry flat on a cutting board and brush lightly with olive oil or coconut oil. Using a pizza cutter or knife, slice the pastry along the long side into 5 strips. Place a small spoonful of the mixture at one end of each strip. Fold the phyllo up in a triangle shape, keeping the filling in the middle of the pocket. Continue until all the filling mixture is used.

Bake the triangles at 350 degrees F for about 15 minutes, or until the phyllo starts to brown.

The next royal wedding canape: Chocolate Truffles

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Recipe: Poached Asparagus with Lemon Sauce for Dipping (Parve, Non-Dairy Canape)

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

Hollandaise Sauce is the traditional accompaniment to poached asparagus, but it’s made with butter, which eliminates it from our meat canape reception menu. I’m happy to let it go, because it’s also a bit of a pain to make. This lemon sauce is not only easy to make, it has a refreshing zingy taste.

The sauce is adapted from a recipe in The Martha Stewart Cookbook: Collected Recipes for Every Day. My copy of the cookbook was a gift right off the kitchen shelf of my fab friend, Ann. It’s a nice, thick cookbook filled with hundreds of useful recipes for entertaining. I think that all the hors d’oeuvre recipes in there are also in Martha Stewart’s Hors d’Oeuvres: The Creation and Presentation of Fabulous Finger Foods, which I like for the photos.

Ingredients for Poached Asparagus with Lemon Sauce

Makes 60 hors d’oeuvres

  • 4 pounds pencil-thin asparagus
  • 1½ cups non-dairy sour cream substitute (be sure the label says “Parve”)
  • ½ cup ground almonds
  • Juice and grated zest of 1 lemon
  • Coarse kosher salt and freshly ground black pepper to taste

Instructions

  1. Prepare a large bowl of ice water.
  2. You might find it easiest to blanch the asparagus in batches. Blanch the asparagus in a large pot of boiling water until bright green and tender, about 3 minutes. Don’t overcook the asparagus or it will lose it’s pretty bright green color.
  3. Remove the asparagus from the boiling water, drain it, and immediately immerse it in the ice water.
  4. Drain the asparagus well. Store it in the refrigerator in plastic bags or in a container with plastic wrap on top of the asparagus. Put a paper towel or hand towel in the bag or container with the asparagus to absorb moisture.
  5. Mix all the remaining ingredients together to make the dip.
  6. Serve the dip in a bowl alongside the asparagus.

The next canape: Mini Orange Almond Cakes

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Reception Before the Ceremony – How to Word the Invitation?

This question just came across on Twitter:

“I have a bride with “cocktail hour” before the ceremony (limited drinks/apps) due to time constraints. How would you word the invitation?”

I responded with these two options, which I thought I’d share here:

“Join us for an hors d’oeuvres reception before the ceremony at (insert time)”

“Hors d’oeuvres reception precedes ceremony at ______(insert time)”

More Hors d’oeuvres reception ideas and tips

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Vintage Champagne Wedding Punch Recipe

Champagne punch makes a great alternative to an open bar. It was once a popular party beverage among the white glove set. Set out a punch bowl at your cocktail reception to give your party a personal, vintage touch. White gloves optional.

You can also set out a punch bowl of no-alcohol vintage wedding punch alongside the champagne punch.

complete jewish cookbookThis recipe comes from The Complete American-Jewish Cookbook, by Anne London, a copy of which was given to me by my late mother-in-law.

The book’s 652 pages tell you how to prepare just about every item of food on the planet. It was within arm’s reach practically the whole time I lived in Tunisia. Every Tuesday and Thursday I could buy whatever fruits and vegetables were available in the market, all gloriously in season and picked that morning, and I knew that when I got home this book would tell me how to prepare them. Between the fresh-picked produce and the meat from Braham’s kosher butcher shop, we ate well that year.

That calls for a toast:

Recipe: Champagne Punch

Serves 25

Ingredients for Champagne Punch

  • 4 ounces brandy
  • 4 ounces maraschino
  • 4 ounces curacao
  • ½ pound fine grain sugar
  • 2 quarts champagne
  • 1 quart sparkling mineral water

Instructions for Champagne Punch

Stir the sugar with the brandy, maraschino, and curacao to dissolve sugar. Pour over a block of ice in a punch bowl. Add and gently stir in champagne and mineral water just before serving.

Make Ahead Option

Mix the first four ingredients together before guests arrive, and have the champagne and mineral water on hand near the punch bowl to add when you’re ready to serve.
You might also be interested in: No-Alcohol Vintage Wedding Punch
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