- Latkes for a Crowd (Parve Recipe)
- Individual Yorkshire Puddings with Roast Beef Hors d’Oeuvre Recipe (Meat / Fleishig)
- Roast Duck and Fruit Chutney Canape Recipe
- Apple Soup Recipe – Dairy or Vegan/Parve (Serves 50)
- Broiled Honey-Glazed Spiced Figs for an Autumn Wedding (Parve/Non-Dairy Recipe)
- Baked Pears (Parve or Dairy, Vegetarian Recipe)
- Flourless Chocolate Cake Recipe
Tag Archives: intimate weddings
This season at Huppahs.com we’re shipping an unprecedented number of wedding huppah rentals directly to restaurants. For couples planning small weddings, restaurants make great wedding venues. Decorating needs are minimal, and the caterer is already on site.
But space can be limited. If you’re using a huppah, you don’t want one that takes up valuable dance floor space and you don’t want to hold up the party while a crew dismantles it.
As I wrote recently on Twitter, for a small venue like a restaurant a hand-held huppah makes the perfect solution. It can be moved in and out of the ceremony space quickly and easily. Having people hold the huppah poles enhances the sense of intimacy of a small wedding. And for especially intimate spaces, Huppahs.com offers the option of short, 7-foot poles, which are a great alternative to generally taller, stand-alone huppahs.
Visit Huppahs.com’s website to check huppah availability for your wedding date.
Hat tip to Joe and Alanna for sharing the photo of their wedding reception at the East River Bar in Brooklyn, New York.
(Photo: Jacob Arthur)
Small weddings don’t need big dessert buffets, we pointed out in an earlier post of 10 great wedding cake dessert pairings. One carefully chosen food to accompany the wedding cake makes the dessert course special. Here are four more awesome wedding dessert duos:
- Milk Chocolate Cake & Mint Julep Ice Cream
- Cheesecake with Pistachio Crust & Poached Pear Half
- Honey-Soaked Semolina Cake & Stuffed Dates (Parve)
- Lemon Pound Cake & Lemon Almond Tuiles
- Mocha Cake & Gourmet Chocolates
When we saw this beautiful lace, we knew we it was the perfect finish for our Battenburg Lace Huppah. It’s substantial and sophisticated, with beading and just a light touch of iridescent sequins – so light that it’s hard to see in the photo. To preserve the quality of the lace, we sewed it to the canopy’s valances by hand.
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:
Did you see the recent episode of Worst Cooks in America where the contestants had to feed a pack of hungry bikers? Show hosts Bobby Flay and Anne Burrell brought their cooking-challenged challengers to Brooklyn to duke it out at the East River Bar.
The contestants served up some grilled figs and chicken wings, and the production crew served up some biker-worthy wall flair in the form of hubcaps and skulls. But last year, my littlest brother and his bride held their wedding reception at that bar, and I can tell you the place cleans up real nice.
See for yourself, with wedding and reception photos by Jacob Arthur.
(BTW, is it really fair to make people who didn’t know anything about cooking a few weeks earlier come up with their own original chicken wing recipe in 90 minutes?)
And here are pics from another real-life wedding: Natalie + Richard Wed Under an Ivory Silk Huppah in a New York City Park
While finalizing the reservation of a Simplicity Huppah yesterday, I realized that of all our rental huppahs, we’ve probably shipped this style huppah to the widest variety of wedding venues, from backyards to bistros and hotel ballrooms. Its clean, classic design fits just about any setting (and like all of our huppahs, it’s easy to transport and set up anywhere).
Just for fun, we went back through the files and revisited some of the varied venues where couples have wed under Simplicity Huppahs:
- Galapagos Art Space in Brooklyn, New York.
- The Foundry in Long Island City, New York.
- Chicago’s Brookfield Zoo.
- Virginia’s Meadowlark Botanical Gardens.
- The Kimmel Center for the Performing Arts in Philadelphia.
- Shell Island Resort in Wrightsville Beach, North Carolina.
- The Inn at the Round Barn Farm in Waitsfield, Vermont.
- An apartment balcony in Washington, DC.
Here’s how we do it:
- We ship the huppah by FedEx to arrive by the Wednesday before the wedding so you can be confident you’ll have it when you need it.
- We provide simple instructions for attaching the huppah canopy to the poles. It takes about three minutes.
- When it’s time to return the huppah, use the box the huppah arrives in and the pre-paid FedEx return shipping label we send. You can drop it off at a FedEx location or call for FedEx to pick it up, which ever is easier for you.
Is there a way we could make huppah rentals even more convenient for you? Send us an email.
Real Jewish Wedding: Natalie + Richard Wed Under an Ivory Silk Huppah in a New York City Park
Real Life Jewish Wedding: Under an Organza Huppah at Brooklyn, New York’s Prospect Boat House
Free printable templates: Do a favor for your guests and a good cause: Give a charitable donation instead of wedding favors
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.
Yesterday the BBC reported that French couples increasingly are abandoning traditional French wedding customs and adopting American and British-style wedding details. I find this alarming.
As a champion of small weddings, I like to know there are pockets of the world holding out against the big, bridezilla-inducing wedding machine. Traditional French weddings are intimate and elegant. Until recently, French couples typically have forgone bridesmaids, groomsmen, and the budget-straining trimmings that have become customary for American and British celebrations. That the French in particular, who generally are known for taking pride in their national culture, would now abandon their long-standing allegiance to elegant simplicity seems a fair reason for concern.
The BBC credits last year’s wedding of Prince William and Kate Middleton for making the first significant cracks in the cultural defenses of France’s brides. When those blushing mariées saw Kate’s wedding dress of English lace, they deserted their silk dresses. Since then, French couples have been waving wildly in welcome as save-the-date cards, personalized wedding favors, and tiered cakes veritably march in victory along the Champs-Élysées.
Surely, this development is a net positive for France’s wedding vendors and the British vendors who are marching on Paris to take advantage of the trend. But couples around the world who want a small, elegant wedding are losing a style ally.
This was going to be the paragraph where I compared the traditional French wedding to an endangered species and made the case for the importance of preserving biodiversity in our wedding planning ecosystem. But at this point, I think we all want to move on to the pretty pictures.
So, like scientists who gather and protect species in danger of extinction, let us preserve here the details of a traditional French wedding, so they can be enjoyed by future generations — even if not in their native habitat.
Traditional French Wedding Details:
|Wedding Dress: Silk.
(Source: Alexandra King on Etsy, Bristol, England, United Kingdom.)
|Le Vin d’Honneur: A mini reception directly following the ceremony. Many of the ceremony guests, such as work colleagues and friends of the couples’ parents, attend this vin d’honneur but not the main reception. The expected beverage: Kir Royale.|
|Drinks: Champagne, coffee.||Dessert: Croquembouche
(Source: Fancy That Wedding Cake. Oxfordshire, England, UK)
Favors: Dragées (sugared almonds).
(Source: Milena Bertarelli, MilenaSupplies on Etsy)
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.
Are you weighing the pros and cons of live music versus a DJ for your wedding? Are you considering a custom iPod music mix for the cocktail hour or dance party, like I wrote about in my previous post? Recorded music can really stretch your music budget, but few details elevate the atmosphere of an event more than live music, so if you don’t have live music for the dinner reception and dancing, try to find room in the budget to add an element of live music during the ceremony, and the cocktail hour, too, if you can swing it.
If you’re planning a Jewish wedding with a bride’s reception or you’re planning to sign the ketubah in front of all your guests, consider having live music during those events also. For my own wedding, we hired musicians to play klezmer music while escorting the groom from the ketubah signing to the bride’s reception for the veiling. It was a lot of fun and really ramped up the party’s energy as we prepared for the ceremony under the huppah.
You could go with a small trio or quartet, but even a single instrument playing during your procession can heighten the emotional intensity of the moment, taking your breath away and tugging at your guests’ tears.
Find musicians on wedding planning websites, the music departments of a local college, or through friends’ recommendations.
The musical world offers so many instruments, you are sure to find one that matches and enhances the feel of your wedding. Here are some options:
Am I missing your favorite?
Do you have a nano-size wedding music budget? Consider using your iPod to crank out the tunes. I recently talked to Patrick, owner of the Washington, DC-area Ipod Mix, which creates custom music mixes for weddings and other events. Patrick has been an event DJ for twenty years, and he now also offers iPod mixes through his internet-based service. The cost savings over live music or a DJ are amazing: as little as $100 gets you music for your cocktail reception and dinner/dance reception.
“For music and songs, we leave it completely up to the client to tell us what their style and tastes are, then we customize their mix to fit this,” Patrick says. “We try to make each mix as different as possible so it has a unique feel for their wedding day.”
But he brings his DJ experience to the custom mixes, adding what Patrick calls “dance floor packers”. “You want people to enjoy themselves and have fun, and these types of songs help people loosen up.” Still, it’s all based on the clients’ tastes. Ipod Mix has done mixes with all country music, rock oriented mixes, and mixes with a more vintage feel.
For amplification, you can connect your iPod or other MP3 player to your venue’s in-house amplification system, which sometimes requires a rental fee, or equipment rented from an entertainment company. Fees vary, but you can expect sound equipment rental to run in the neighborhood of $200. If you are renting your tables, chairs, or a tent, Patrick recommends asking the same vendor about including sound equipment in a package deal.
For couples considering the iPod option, Patrick recommends two points to consider. First, there’s no getting around the fact that the atmosphere will not be the same as at as when you have a live DJ. I would recommend thinking about the crowd you’re inviting and the space you’ll be in and considering whether they’ll help make up the energy that a DJ would otherwise bring to the cocktail hour or dance floor.
Second, and what Patrick says is “the absolute biggest thing to keep in mind”, is that not everyone at your wedding will share your musical tastes. Speaking from his twenty years of DJ experience, Patrick says, “If you limit too much the type of mix we create for you, most likely you will find people are not going to have a good time. The best, most successful and entertaining weddings are ones where all the musical styles are included, so everyone will be dancing and enjoying themselves all night long.”
Photo location: Woodend Nature Sanctuary, Chevy Chase, Maryland
During November only, receive a 20% discount on all huppah rentals at Huppahs.com. Just reserve your huppah by November 30. Take advantage of the lull before the engagement season storm to lock in your huppah and enjoy this limited time discount.
With 20% off, you can rent a huppah for as low as $195 plus shipping or delivery.
Rentals are available nationwide. Choose from a variety of styles.
Check availability today at http://www.huppahs.com/rent-huppah-availability/.
When my parents got married, they didn’t know that 55 years later their wedding style could be referred to as “vintage”. But check out the details in these photos; they make great inspiration for today’s 1950’s vintage-inclined bride. That’s my mom in the wedding dress, and Dad is the handsome fellow standing over her left shoulder. I put a framed copy of this photograph on a table at the entrance to my own wedding.
My mom wears a dress influenced by Grace Kelly’s gown, with a nipped in waistline and bodice with a lace overlay, details that Catherine, Duchess of Cambridge adopted more recently when she married Prince William. I’ve always loved the tea length skirt. Mom carries a bouquet of daisies. Forty years later, these daisies inspired the theme of a surprise anniversary party my brothers and sisters and I threw for my parents.
The maid of honor, my mom’s sister and my Aunt Mary, wears the same silhouette as the bride, but fashioned from silk satin in the perfect shade of blue. The skirt has an overlay of what looks like fine tulle. Check out Aunt Mary’s pillbox hat with tulle veil–caught here by a light breeze–and the dyed-to-match satin pumps.
The moms of the bride and groom are perfectly coordinated to the rest of the party but show their personal style. I’m loving their hats, gloves, and corsages. That’s Grandma Gethard on the far right and Grammy Bywater on the left. (By the way, that’s not Grandpa Bywater standing next to her. When everyone got to the park to take pictures, they realized that Grandpa Wally had been left behind at the ceremony. No one remembers whose fault that was; at least it doesn’t seem to bother anyone any more. It’s not even clear that anyone got particularly worked up about it at the time. Standing in for Grandpa Wally on the far right is Cousin Raymond.)
I don’t know most of the women in this photo, but I wish I did. They look strong, even formidable, and they seem to get along well. They know how to wear hats. And gloves. And pearls. I’ve often studied this photo trying to work out the shapes of the hats on the gaggle of women in the background. You can’t see them totally, but we’re clearly talking textured tulles and pastels. Two of the women are my Grandpa Wally’s sisters: Nelli Forcino on the right, and Aunt Minnie, in the purple print dress on the right, who I knew from many childhood trips to Groton, Massachusetts. I don’t know the young woman in the foreground, but I’m sure that in the movie version of my parents’ wedding she would be played by Winona Ryder. Well, a young Winona Ryder. Time does fly.