Ribbons are a great, colorful option for decorating a huppah, and they work especially well for hand-held huppahs. Match the color of your canopy with white, ivory, or other color ribbon; add accents in a mix of your wedding colors; or add a profusion of colored ribbons to create a bright mix.
You can use the ribbons alone by themselves or add other elements, like flowers, greenery, or as Huppahs.com client Natalie did, tassels that make a statement.
In determining how long the ribbons should be, keep in mind that you want the ribbons to accent the huppah and the faces of wedding couple, so keep them shorter than half the height of the poles.
To add a just punch of color to accent the canopy, use ribbons that are two to three feet long, so that when they are tied to the poles at their middle they hang down a foot or foot and a half.
For a flowing affect, cut them to a length of six to seven feet so that when you tie them to the poles at their middle they fall three to three and a half feet.
And here’s another tip: Tie the ribbons to the poles so that the two ends of the ribbon are at least an inch different in length. This will make them more likely to flow a bit with a breeze than if the ends match up exactly.
How wide should the ribbons be? A good range to work with is 7/8″ to 1 ¼”.
You can find a range of ribbons at Huppahs.com on the Buy Ribbons page.
This is the seventh hors d’oeuvre recipe in our kosher-fied royal wedding canape reception menu. The total menu serves a 40-person reception.
The canape reception that The Queen threw for Will and Kate included an hors d’oeuvre called Pressed Duck Terrine with Fruit Chutney. A traditional duck terrine falls firmly in the unkosher category. Duck itself is kosher, though, and one of those extravagances that can elevate a special occasion menu. So I developed this hors d’oeuvre of roast duck and spiced fruit chutney on a slice of rich fruit nut bread. Its a hearty, fillling, and tasty addition to a cocktail or hors d’oeuvre reception.
The instructions for cooking the duck come from The Complete American Jewish Cookbook by Anne London and Bertha Kahn Bishov. It’s a wonderful, 1 ½-inch thick cookbook that includes instructions for cooking pretty much anything kosher you can put your hands on. My copy came as a gift many years ago. It’s out of print now and a cookbook that I’m grateful to have on the shelf. Thank you, Anne, Bertha, and Mrs. Goldrich.
Roast Duck and Fruit Chutney Canape
Instructions for Roasting the Duck
Wash carefully inside and out. Dry. Truss, and sprinkle with salt and pepper. Place duck on a rack in roasting pan. Roast uncovered, baste occasionally with pan drippings. If breast becomes too brown, turn breast side down. Roast 20 to 25 minutes per pound at 325 degrees F.
Assembling the Canape
Cut the fruit bread into slices about 3/8″ thick and cut each slice in half. Spread fruit chutney on a piece of bread, and top it off with a piece of duck. Try to keep the whole canape small enough to eat with one or two bites.
The next royal wedding canape: Wild Mushroom Phyllo Triangles
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