Tag Archives: kosher wedding recipe

Recipe: Apricot Rolls for a Middle Eastern Wedding Menu (Vegan, Parve)

These traditional sweets add a Middle Eastern touch to a dessert buffet, hors d’oeuvres reception or, as Gil Marks, points out, a Middle Eastern wedding shower. The recipe comes from Mark’s treasure of a cookbook, The World of Jewish Entertaining.

Ingredients for Middle Eastern Apricot Rolls

Makes about 7 dozen rolls

  • 1 pound (3¼ cups) dried apricots, washed and drained
  • ½ cup sugar, plus extra for sprinkling
  • ½ cup coarsely chopped blanched almonds or unsalted pistachios

Instructions

  1. In a food processor or grinder, grind or puree the apricots with the ½ cup sugar.
  2. Sprinkle a large piece of wax paper with additional sugar and spread half of the apricot mixture on top of a ¼-inch-thick rectangle.
  3. Arrange the nuts along one side of the rectangle, then roll up from the nut side. Repeat with the remaining apricot mixture.
  4. Let stand, uncovered, at room temperature for 2 days, then cut into slices.

Alternatively, mix the nuts into the apricots, roll into ½-inch balls (about 50 balls), and press an additional piece of nut on top of each ball.

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Pomegranate and Pear Salad Recipe (Parve)

pomegranate and pear saladContinuing our celebration of pomegranate wedding details, this is a recipe for pomegranate and pear salad; great for an autumn or winter wedding. The recipe and photo were shared by JPMJ on allrecipes.com.

Ingredients for Pomegranate and Pear Salad

Serves 8

  • 12 cups green leaf lettuce, rinsed and torn
  • 4 Bartlett or Anjou pear
  • 1 1/3 cup pomegranate seeds
  • ¼ cup vegetable oil
  • ½ cup pomegranate juice
  • ¼ cup lemon juice
  • 4 teaspoons prepared Dijon-style mustard
  • 2 tablespoons honey
  • ground black pepper to taste

Instructions

  1. Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
  2. Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.

Make Ahead Option

You can make the dressing the day before. Refrigerate until ready to use. Reheat before using.

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Recipe: Ginger and Lemon Sherbert for a Summer Wedding (Parve/Non-Dairy)

This week, we’re sharing recipes for dessert foods to accompany the wedding cake. Intimate weddings don’t need elaborate dessert buffets, but serving something alongside the cake helps end the meal on a celebratory note. Look for an accompaniment that will complement the cake’s flavor, add color, or provide a contrasting texture.

lemonsOn a summer day, ginger and lemon sherbert makes a sophisticated and refreshing accompaniment to a slice of wedding cake. It would be especially great with a fruit-flavored cake, such as lemon, strawberry, or orange, or a white cake with a raspberry or other berry-based filling. This sherbert is non-dairy and parve, so it can be served after meat in a kosher meal.

The recipe, which originally comes from the Ventana Country Inn Resort in Big Sur, California, is out of Dinners for Two: Recipes from Romantic Country Inns. The author is Sharon O’Connor, a cookbook author and cellist who founded the San Francisco String Quartet.

Sharon O'Connor, cellist, author, and President of Menus and Music

Sharon O'Connor, cellist, author, and President of Menus and Music

I was given Dinners for Two about twenty years ago as a hostess gift. It’s one of my favorite gifts ever. The book came with a CD of romantic music by the San Francisco String Quartet. I’ve not only made some wonderfully romantic foods using this cookbook, I’ve spent hours and hours listening to the music.

Yesterday, while checking if the book and CD are still available, I was delighted (!) to find that Sharon O’Connor now has a whole line of cookbooks accompanied by music CDs, available through her company website, Menus & Music. I highly recommend her books, both as someone who enjoys cooking and and someone who enjoys gifts.

The original sherbert recipe served two people (very romantic). I’ve increased the quantities to make enough for twelve. For a 40-guest wedding (also very romantic), you’ll need to make several batches.

Ingredients for Ginger and Lemon Sherbert (Non-Dairy, Pareve)

Serves 12

  • 3½ cups sugar
  • 2½ cups water
  • 4 teaspoons grated lemon zest
  • 2 2/3 cup sparkling mineral water
  • ¼ cup fresh lemon juice
  • 2 Tablespoons minced candied ginger

Instructions for Ginger and Lemon Sherbert

  1. In a medium saucepan, combine the sugar, water, and lemon zest and bring to a boil. Remove from heat and let cool.
  2. When the mixture has cooled, stir in the mineral water and lemon juice.
  3. Freeze in an ice cream maker following the manufacturer’s instructions. When almost set, add the ginger and continue freezing until set.

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