Tag Archives: diy

Stylish Long Tablescapes on a Budget #2: Opt for Color and Pattern

Long tables are increasingly popular, but the cost of filling them with decorations is not. You don’t need to fill the entire space along the middle of the table to create a stylish look. All this week I’ll be posting tips to create a stylish long tablescape on a budget.

Choose color and pattern.

When selecting table linens, stemware, and even chairs, choose color. When a table isn’t piled high with decorations, colors and patterns can fill the visual field and go a long way toward setting your desired mood.

wedding table decor colored chairs

purple wedding decor stemware rentals

Source: Totally Tabletops, Seattle (http://totallytabletops.blogspot.com/)

black organza overlay table linen

Source: celebrationspartyrentals.com, California

bird fabric table cloth

purple and orange table decorations

Source: everybridesbestfriend.blogspot.com

Next: Stylish Long Tablescapes on a Budget #3: Create a Display of Pre-Set Food

1 Comment

Filed under Wedding Decor, Wedding DIY, Wedding Reception

Stylish Long Tablescapes on a Budget #1: Repeat Small Decorative Elements

Long tables are increasingly popular, but the cost of filling them with decorations is not. You don’t need to fill the entire space along the middle of the table to create a stylish look. All this week I’ll be posting tips to create a stylish long tablescape on a budget.

Repeat a small element at regular intervals along the table.

Natural elements work really well for this approach, but you can use any small object that builds on your theme or the feeling you want to create.

apple table decorations weddings

Photo: Kacy Photo | Source: the-wedding-information-site.com


small flower in glassDIY_Wedding_Flower_Buy
natural-wood-old-sports-carOrange Flower Wedding Decorsage leaves herb wedding table decor

Next: Stylish Long Tablescapes on a Budget #2: Opt for Color and Pattern

3 Comments

Filed under Wedding Decor, Wedding DIY, Wedding Reception

Vintage Wedding Punch Recipe (Non-Alcoholic)

After I posted yesterday’s champagne punch recipe, I received several requests for a 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.

3 Comments

Filed under Catering, Recipes, Wedding DIY, Wedding Reception

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.

2 Comments

Filed under Catering, Wedding DIY

Wedding Cake Recipe: Hazelnut Cake for 50 People (Parve)

This cake recipe comes from a cookbook published more than 25 years ago called “The Kosher Gourmet Cookbook”, by Mildred Miller and Bascha Snyder. I love that the book’s recipes and styling come right out of the era when a woman’s baking ensemble included a calico apron and pearl necklace. There are chapters titled “Luncheons”, “Teas”, and “Cocktail Parties” along with “Saturday Afternoon Kiddush”.

My copy has passed through many hands. One of my brothers bought it for me from a library book sale when I was studying for my conversion to Judaism. I’m glad my brother rescued it from the book sale and I can bring this recipe to you today.

The original recipe is for one 10″ round cake. I’m recommending that you make two of these cakes and cut one down to 6″ diameter. That will give you a traditional two-tiered wedding cake that serves 50 people (Wedding Cake Size and Servings Chart). Constructing the cake involves cutting one of the 10″ cakes down to 6″, resulting in some unused cake, but I’m going to trust that you can put the trimmed pieces to good use.

You will need a 6-inch diameter circle of currogated cardboard. Buy one from a craft or party store or make one of clean cardboard and wrap it in aluminum foil.

Tomorrow I’ll post the frosting recipe and instructions for assembling the cake.

Ingredients for Hazelnut Cake (Parve)

Serves 50. There are enough ingredients to make two 10-inch cakes.

  • 14 eggs
  • 1½ cup sugar
  • 2 cups ground hazelnuts
  • 1/3 cup bread crumbs
  • 2 tsp. flour

Instructions for Hazelnut Cake

These instructions make one cake. You will need to make 2 cakes total.

  1. Preheat oven to 275°.
  2. Separate 6 of the eggs, putting the yolks into a large bowl. Add one whole egg. Beat for 10 minutes until thick and light yellow.
  3. Gradually beat in ½ cup sugar, 1 cup ground hazelnuts, and 1/3 cup bread crumbs.
  4. In another bowl, beat 6 egg whites until foamy.
  5. Add ¼ cup sugar, 1 Tbl. at a time.
  6. Continue to beat until the whites form stiff peaks.
  7. With a spatula mix gently one-fourth of the whites into the hazelnut mixture.
  8. Sprinkle 1 tsp. flour over mixture and gently fold in the rest of the whites.
  9. Grease and flour a 10-inch spring-form pan. Pour batter into pan.
  10. Bake at 275° in the middle of the oven 35-40 minutes, until it shrinks away from the sides of the pan. Immediately remove the rim of the spring-form and let the cake cool on a rack.
  11. Slice through the cake horizontally into two equal layers.

Use the cardboard circle as a template to cut one of the cakes down to 6″ diameter.

Next Steps

  1. Make the frosting
  2. Assembling the cake

Read more recent posts…

7 Comments

Filed under Catering, Recipes, Wedding Decor, Wedding DIY

A Handcrafted Harvest Wedding

autumn wedding apple place cards

Apple place cards.

Mosey and Alexander’s wedding was destined be a home crafted and home grown affair. Mosey creates a line of recycled woolen crafts and wedding items, and Alexander works on a sustainable farm during the summer. And with lots of friends and family members who are artists, bakers, farmers and gardeners, many of whom contributed their talents to the wedding, the event was bound to become not only a community celebration, but also a celebration of community.

In planning the wedding, the bride and groom were inspired by the local Maine woodlands and the autumn harvest, especially the apples in the local orchard. The wedding colors were moss, apple, and the hues offered up by the locally available foods and flowers.

Home grown autumn Jewish wedding huppah

Mosey and Alexander under their huppah. The huppah was built by a friend who is a talented woodworker.

autumn huppah decorations

The bride's mother decorated the huppah poles with bittersweet and crab apples from the backyard.

autumn bridal bouquet

The flowers were picked the morning of the wedding at a local sustainable farm by the ladies in the family. The bridal bouquet: Ranunculus, larkspur, yarrow, eucalyptus, straw flower, snap dragons, Chinese lanterns, and zinnias.

DIY flower girl dresses

The flower girls wore simple white cotton dresses embellished with satin and grosgrain ribbon.

Candied apple hors d'oevres.

apple tartlets autumn wedding cocktail menu

Apple tarlet hors d'oevres.

Autumn wedding reception menu

Guests were invited to share handmade pies, tarts and cakes.

autumn wedding reception table decor

For the reception, the wedding moved to a local restaurant and art gallery. Tablescape of moss, Chinese lanterns, acorns and tiny pumpkins.

autumn wedding cake

The big splurge: Wedding cake by Wendy Kromer with forest elements crafted in marzipan.

Photos: Karen Rusten

Source: From Seedling to Sachet: Growing Your Own Wedding by Mosey.

Wedding East River State Park BrooklynAnd Check this Out:
Real Life Wedding: Hipsters Marry in their Native Environment

3 Comments

Filed under Catering, Green and Just Weddings, Huppah Examples, Huppahs, Wedding DIY, Wedding Reception

A.’s Shower of Huppah Blessings

quilted huppah
Home made huppah
Home made huppah
A.’s huppah, crafted by her Mom from huppah squares made by family and friends, became a way for her non-Jewish family members and friends to feel intimately connected with her wedding ceremony. Standing underneath the huppah, it felt to her like a shower of blessings and love.

Wedding photo taken by Davina + Daniel of New York and Montreal.

Read more…

Leave a comment

Filed under Huppah Examples, Huppahs, Jewish Wedding Ceremony, Jewish Wedding Traditions, Wedding DIY

Wedding Recipe: Garlic-Herb Crusted Beef Roast for a Crowd (Meat)

Royal Beefeaters

Royal Beefeaters.

This dish is from the Buckingham Palace reception menu posted on December 13. I’ll be posting recipes from the menu all week, kosher-fied and with additional special touches, so that you can recreate the menu for your wedding.

Garlic-Herb Crusted Beef Roast

Satisfy the meat eaters: Garlic-herb crusted beef roast

Here is a dish to satisfy the meat eaters at your wedding feast. This oven-baked roast is simple to prepare and cook, and the rub of garlic and herbs showcases the taste of the beef. The dish can be served hot or cold, so it can be made conveniently the day before the wedding.

During four years in England, I don’t think I ever came across an English buffet that did not have a carvery station — someone standing behind a butcher block cutting slices meat for each guest. It’s a nice touch to a buffet service. If you have professional catering help, arranging for a carvery station will be simple. If you are catering your own casual wedding, ask a friend to do the honors.

Be sure to use a meat thermometer to ensure that the meat reaches the correct internal temperature. If you don’t have one, buy one; it’s worth the investment.

Recipe: Garlic-Herb Crusted Beef Roast

Serves 50

Ingredients

  • 6-8 boneless beef round rump roast or beef bottom round roast (3 to 4 lbs. each), 9 to 10 lbs. total.
  • Salt and ground black pepper

Rub:

  • 3 Tbls garlic-pepper seasoning
  • 3 Tbls dried basil leaves, crushed
  • 3 Tbls dried thyme leaves, crushed
  • 1 Tbls dried parsley leaves, crushed

Instructions

Given the large number of roasts, if you are using a conventional oven you will need to cook the roasts in two shifts.

  1. Heat oven to 325°F. Combine rub ingredients in a bowl. Divide it into 2 small bowls, and set one bowl aside to be used with the second set of roasts.
  2. Press the rub evenly onto all surfaces of beef roast.
  3. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-1/2 to 2 hours for medium rare doneness.
  4. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
  5. Roast the remaining roasts the same way.
  6. To serve, carve roast into thin slices; season with salt and black pepper, as desired.

Make Ahead Option

The beef can be cooked the day before the wedding. Let it rest for the required 15 to 20 minutes after it comes out of the oven before refrigerating it.

TRY THIS: Recipe: Chocolate Mousse for 50 People (Parve/Non-Dairy)

1 Comment

Filed under Catering, Recipes

Recipe: Roasted Rosemary Potatoes with Garlic for 50 (Parve)

The Queen Addresses Parliament

"We pronounce these potatoes scrumptious."

This side dish is from the Buckingham Palace reception menu I posted December 13. I’ll be posting recipes from the menu all week, kosher-fied and with additional special touches, so that you can recreate the menu for your wedding.

The Buckingham palace menu calls for scalloped potatoes, but I took the liberty of substituting roasted potatoes, which are less heavy and more appropriate for warm backyard wedding weather. They are also require a lot less kitchen prep time since you don’t have to cut the potatoes into thin slices as with scalloped potatoes. The rosemary makes them worthy of a special occasion.

The recipe comes from The Mediterranean Vegan Kitchen by Donna Klein, but I increased the quantities to serve 50 people.

Recipe: Roasted Rosemary Potatoes with Garlic (Parve)

Serves 50

Ingredients

  • 16 lbs. new red potatoes, left whole if small, halved or quartered if large
  • 48 cloves garlic, peeled
  • 1 cup extra-virgin olive oil
  • ½ cup dried rosemary
  • Kosher (coarse) salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat the oven to 400°.
  2. Divide the potatoes and garlic among 4 half-size insert pans.
  3. Drizzle each pan with ¼ cup oil and toss well to evenly coat.
  4. Sprinkle each pan with 2 Tbl rosemary, and salt and pepper to taste. Toss again.
  5. Roast, uncovered for 40-50 minutes, depending on size, turning halfway through cooking time, or until the potatoes are nicely browned and tender. Serve hot.

Make Ahead Option

These are best served soon after they are cooked. They can be cooked the day ahead, covered with foil and refrigerated overnight, and reheated the next day, but the texture will not be as creamy. When you reheat the potatoes, put a few tablespoons of water in the bottom of each pan to keep the potatoes from drying out.

See the full Wedding Menu Fit for Royalty (You!)
Read more recent posts…

1 Comment

Filed under Catering, Recipes

Beyond Green Weddings: Green and Just Weddings

Jews United for Justice Celebration Buying GuideJews United for Justice (JUFJ) in Washington, DC held its annual award dinner last week, which makes this a good time to give a shout out for JUFJ’s event planning guide, Green & Just Celebrations. The guide goes beyond the basic buy-local green wedding tips. JUFJ helps you dig deep, so that your once-in-a-lifetime wedding purchases can be as green and just as you can make them. Among the topics covered are buying rings and negotiating the venue contract.

Most of the vendors in the buying guide are local to the Washington, DC area, but some are national organizations that you can find online. And the ideas work where ever in the world you raise your huppah.

By the way, at the award dinner, JUFJ honored four Washington, DC and Maryland area activists:

  • David Cohen, co-founder of the Advocacy Institute.
  • Carla Furstenberg Cohen, civil rights activist and founder of the independent Washington, DC bookstore Politics and Prose. Carla passed away a couple of weeks before the award ceremony.
  • Gustavo Torres, founder of CASA de Maryland.
  • Elissa Froman, legislative associate for the National Council of Jewish Women. As a student at The George Washington University founded the GW Jewish Progressive Political Association.

See our list of unique Jewish wedding vendors in the Washington, DC / Silver Spring area.

You might also like:
green lavender wedding tzedakah placecard Free Printable Templates for Tzedakah (Charity) Favor Cards

Leave a comment

Filed under Charity / Tzedakah, Green and Just Weddings, Jewish Wedding Ceremony, Wedding Reception