Tag Archives: parev

Recipe: Apple Soup for a Fall Wedding – Dairy or Vegan/Parve (Serves 50)

This is a wonderful soup for a fall wedding. Not only is it delicious, it’s also simple and quick to make; great for a self-catered backyard wedding. The recipe comes from Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More. I’ve made this soup a few times for dinner parties (decreasing the quantities), and people always love it. To make the full fifty-serving recipe you’ll need a large 2½ gallon stockpot, or a couple of smaller pots.

The original recipe calls for milk, but you can make a parve (and vegan) version by substituting almond milk.

Ingredients for Apple Soup

Makes 50 6-oz. servings

  • 1/4 cup vegetable oil
  • 1 1/3 quarts (1 lb. 5 oz.) onions, chopped
  • 7 quarts (8 lbs. 5 oz.) apples, cored, peeled, and cut into chunks
  • 1 gal. apple juice or vegetable stock
  • 2 tsp. cinnamon
  • 1 tsp. ground cloves
  • ½ tsp. ground nutmeg
  • 1 qt. milk (for dairy soup) or almond milk (for vegan/parve soup)
  • ¼ to ½ cup maple syrup (optional)
  • Salt and black pepper to taste

Garnishes (optional)

  • Yogurt, sour cream, parve sour cream substitute
  • Cinnamon

Instructions

  1. Saute the onions in oil until they are softened.
  2. Add the apples and juice or stock and simmer until the apples are tender.
  3. Puree with the remaining ingredients with an immersion blender until smooth.
  4. Serve warm or chilled.
  5. If desired, top with yogurt, sour cream or sour cream substitute, and a sprinkling of cinnamon.

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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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Recipe: Zucchini Pancake Hors d’Oeuvres for a Summer Wedding (Vegetarian, Parve)

When I was growing up, there was always one week when every homemaker’s backyard garden exploded with zucchini. All the Moms in the neighborhood would race each other to hand out the surplus harvest to people in the neighborhood who didn’t have gardens before those folks, too, were inundated with more zucchini than they could use.

Those Moms would have loved to be able to hand over some of their zucchini to someone in the neighborhood who could use them for a backyard wedding.

Even if there’s no one in your neighborhood offering you an armload of free zucchini, you can hit the supermarket or local farmers market for zucchini to make zucchini pancakes, a wonderful savory summer hors d’oeuvre for your summer wedding. I’ve tried a few versions of zucchini pancakes, but I like this one from Ivy Fueurstadt in New Kosher Cuisine the best. The pancakes come out nice and crispy. I’ve upped the quantities to make enough for a crowd.

Like all my favorite backyard wedding hors d’oeuvres, these can be made ahead and frozen.

Ingredients for Zucchini Pancake Hors d’Oeuvres

Makes 100-125 hors d’oeuvres

  • 5 medium zucchinis, coarsely shredded (about 10 cups)
  • 10 large eggs, beaten
  • 1¼ cup minced onion
  • 5½ cups all-purpose flour
  • 1 scant Tablespoon baking powder
  • Salt, to taste
  • Oregano,to taste
  • Vegetable oil for frying

Instructions for Zucchini Pancakes

You may want to mix this up in 2 batches.

  1. In batches, place shredded zucchini in a colander and press out as much moisture as possible.
  2. In a large bowl, mix egges, onion and zucchini. Add dry ingredients and mix.
  3. Heat oil on griddle or in skillet over medium heat. Drop a scant tablespoon of batter into the hot oil. Flatten, if desired, and fry for 3 minutes on each side until brown and cripsy.

Make-Ahead Option

To freeze, place pancakes between pieces of wax paper so they don’t become soggy. When frozen solid, transfer to freezer bags. Reheat in 425 degree oven for 10 to 12 minutes until crispy.

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Recipe: Haddock Fishcake with Pea Guacamole (Parve, Vegetarian)

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

Will and Kate’s canape reception included smoked haddock fishcakes with pea guacamole. Haddock fishcake we do in traditional Jewish cuisine. The pea guacamole we will, like the Brits, borrow from Mexico.

The fish cake comes from The New Complete International Jewish Cookbook, which has a lot of classic Jewish and classic American recipes for entertaining a crowd. The original recipe calls for 2 ½ diameter patties, but I’ve reduced the size to 2″ to produce patties that are more canape-size. That increases the yield to 75.

See the next blog post for the pea guacamole.

Ingredients for Fried Fish Patties

Makes 75 two-inch patties.

  • 4 lbs. haddock fillet
  • 4 lbs. cod fillet
  • 8 large eggs
  • 2 large onions
  • 2 level Tablespoons salt
  • 1 level teaspoon white pepper
  • 2 level Tablespoons sugar
  • ¼ sunflower or other flavorless oil
  • 2 cups (8 oz.) medium matzah meal

Instructions for Fried Fish Patty Canapes

  1. Wash and salt the fish and leave to drain.
  2. Cut the onion in 1-inch chunks and put in the food processor, together with the eggs, seasoning and oil, then process until reduced to a smooth puree. Puree the ingredients in batches is you need to. All the seasonings can be put into the same batch.
  3. Pour puree into a large bowl and stir in the matzah meal. Leave to swell.
  4. Cut the fish into 1-inch chunks. Put into the food processor, to fill the processor up to halfway. Process the fish in batches if you need to. Process for 5 seconds, until the fish is finely chopped, then add to the egg and onion puree. Blend with a large fork. Once all the fish is processed, mix everything together in the bowl with your hands. The mixture should be firm enough to shape in patties. If it’s very soft, stir in 1 to 2 tablespoons of matzah meal. If it’s too thick, rinse out the food processor bowl with 1 to 2 tablespoons of water and stir that in. Leave for at least a half hour or overnight under refrigeration.
  5. To shape, dip the hands into cold water and form the mixture into patties that are 2″ in diameter and 3/4″ thick.
  6. Fry in oil that almost covers the patties, or deep fry for speed.
  7. The patties can be served warm or cold. The cooked patties keep three days in the refrigerator. To re-crisp, heat in 350 degree oven for about 5 minutes.

Make Ahead Options

  1. Cooked patties can be stored in the refrigerator for up to three days using the instructions in the recipe.
  2. You can freeze the raw patties up to 3 months. Start the freezing by laying them out in a pan, in layers separated by foil. After they are firm, transfer them to freezer bags. Defrost the patties in single layers on a board, overnight in the refrigerator or 1 to 3 hours at room temperature.

    To serve with the fishcakes: Pea guacamole.

    The next canape: Roast Duck and Fruit Chutney on Fruited Nut Bread

    More recent wedding planning posts…

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Recipe: Gateau Opera Dessert Canape (Parve)

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

Gateau opera

Photo: cookingathighaltitude.blogspot.com

Traditional gateau opera (opera cake) is made with butter and cream, which is a kosher clash with the meat hors d’oeuvres in our overall menu. So I developed this parve version with some creative substitutions. The biggest substitution is taking out the coffee-flavored buttercream and the ganache and instead using a parve chocolate mousse flavored with coffee and coffee-flavored liqueur. The mousse comes from Evelyn Rose’s The New Complete International Jewish Cookbook. Traditionalists might say that this version isn’t really gateau opera. They might be right, but as someone who attends weddings, I’m not going to feel bad about upping the chocolate quotient in a reception menu.

Ingredients for Parve Gateau Opera Canapes

Makes approx. 70 1″-square canapes

Almond Sponge Cake

  • Vegetable oil cooking spray for pan
  • 2 cups finely ground almond flour
  • 2 cups confectioners’ sugar
  • 6 large eggs, plus 6 large egg whites
  • 1/2 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 3 tablespoons margarine, melted

Coffee Syrup

  • 1/4 cup sugar
  • 1/2 cup water
  • 2 teaspoons instant espresso powder

Chocolate Mousse

  • 8 oz. parve semi-sweet chocolate
  • 8 large eggs, separated
  • 4 teaspoons coffee dissolved in 2 Tablespoons hot water
  • 3 Tablespoons Tia Maria of other coffee-flavored liqueur
  • 1 Tablespoon caster (superfine) sugar

Chocolate Glaze

  • 6 tablespoons margarine
  • 7 oz. fine-quality bittersweet chocolate (not unsweetened, preferably 70 to 71% cacao), coarsely chopped

Instructions for Parve Gateau Opera Canapes

Make Almond Sponge Cake

  1. Heat oven to 425 degrees. Coat two rimmed baking sheets with cooking spray. Line with parchment; spray again.
  2. Sift together almond flour and confectioners’ sugar in a mixer bowl. Add whole eggs; beat on medium until light, about 3 minutes. Mix in flour until just incorporated. Transfer batter to a separate bowl.
  3. Whisk the egg whites on medium-high in a clean mixer bowl. Gradually add granulated sugar, whisking until stiff, glossy peaks form.
  4. Fold meringue, then butter, into batter with a rubber spatula just until combined. Divide between pans. Bake, rotating pans halfway through, until golden brown, 10 to 12 minutes. Let cool completely, then remove from pans and peel off parchment. Store, tightly wrapped, up to overnight.

Make Coffee Syrup

  1. Bring sugar and the water to a boil in a small pan over medium heat, stirring until dissolved.
  2. Stir in espresso powder.
  3. Let cool. Refrigerate up to 3 days.

Make Chocolate Mousse

  1. If you haven’t already separated the eggs, do that now.
  2. Break up the chocolate and stand in a basin over hot (not boiling) water. Heat gently until melted, then remove from heat (Alternatively, melt uncovered for 1½ on 100 percent power in the microwave).
  3. Immediately drop in the egg yolks and beat vigorously until the mixture begins to thicken.
  4. Stir in the coffee and liqueur. Allow to go quite cold.
  5. Beat the whites until they just hold soft peaks, then beat in the caster sugar.
  6. Pour the chocolate mixture into the bowl containing the egg whites and blend together. Chill.

Make Chocolate Glaze

  1. Melt margarine and all but 2 tablespoons chopped chocolate in a double boiler or in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth.
  2. Remove top of double boiler and stir in remaining 2 tablespoons chocolate until smooth, then cool glaze until room temperature but still liquid.

Assemble the Cake

  1. To assemble, cut cakes exactly in half crosswise into two equal pieces, ending up with four (set one half aside for another use). Place one cake layer on a baking sheet lined with parchment paper or a cake board. Gently brush 1/3 of coffee syrup over cake; spread. Using an offset spatula, Spread 1 cup mousse over top. Place another layer on top, brush on 1/3 of the syrup, and spread 1 cup of mousse over top. Add third layer, brush on remaining syrup, and smoothly spread 1 cup mousse over top. Cake can be refrigerated, covered, up to 2 days.
  2. At least 2 hours before serving, pour glaze over cake; gently spread to completely cover top (don’t worry about sides). Refrigerate until glaze is set, about 1 hour.
  3. Trim edges, and cut cake into 1-inch squares using a warm serrated knife (dip in hot water after each cut, and quickly wipe dry, to make sure slices are very clean).

Make Ahead Options

  • Make mousse up to 4 days ahead.
  • Make coffee syrup up to 3 days ahead.

The next canape: Poached Asparagus with Lemon Sauce

parve dessert hors d'ouevresTRY THESE, TOO:

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Recipe: Quail Eggs with Celery Salt Canape (Parve/Vegetarian)

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

quail eggs and celery salt

Source: tradenote.net, a European quail egg supplier

Quail is kosher, and so are quail eggs. In fact, the Torah tells us that when the Israelites wandering in the desert cried out to God for meat, God sent them quail to eat.

Quail eggs with celery salt are often served as part of an English breakfast. They also make a filling, earthy canape. For breakfast they are usually served in the shell or with the shell half peeled off, but when serving them as reception finger food remove the shells entirely before you serve them.

Ingredients for Quail Eggs with Celery Salt

Makes 60 eggs.

  • 5 dozen quail eggs
  • 2 Tablespoons celery seeds
  • 6 Tablespoons kosher salt (sea salt)
  • ¼ teaspoon black pepper
  • Garnish: Enough leafy herbs to generously line the serving basket or platter.

Instructions for Quail Eggs with Celery Salt

  1. Boil half of the eggs at a time. Bring a large pot of water to boil over moderately high heat. Boil the eggs for 5 minutes. Rinse immediately under cold water.
  2. Peel and dry the eggs.
  3. Grind or crush the celery seeds, salt, and pepper together. Keep the celery salt covered and dry until ready to use.
  4. For an attractive presentation on the buffet, put the peeled eggs in a basket or on a plate generously lined with leafy herbs. Put the celery salt in a bowl alongside the eggs.

Make-ahead Option

Boil the eggs a day ahead. Store in the refrigerator. Peel before serving.

The next canape: Parve Gateau Opera Dessert Canape

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Special Wedding Details: Catoctin Cocktail with Kosher, Organic, Rye Whisky

roundstone-rye-whisky catoctin creek

Source: catoctincreekdistilling.com

Every once in a while I get really excited about bringing you a new find.
This is one of them: Catoctin Creek distilled spirits from Catoctin Creek distillery.

The distillery, located in Virginia, is only two years old. All their whiskys, brandies, and other distilled spirits are certified kosher, certified organic, and — based on all the awards they’ve won — certified delicious.

I’m all for choosing one or two wedding details that will surprise and delight your guests, and I’m all for serving one amazing featured drink in lieu of springing for a full bar. A featured cocktail using a Catoctin Creek spirit fits the bill. The Catoctin Coctail recipe and description below are from Catoctin Creek’s website, catoctincreekdistilling.com.

Show off the cool looking bottles at the bar so everyone knows they’re getting something new.

Catoctin Cocktail

Catoctin Cocktail

Source: catoctincreekdistilling.com

This is a variant on the classic “Canadian Cocktail” but is so much better when made with a 100% rye whisky. Mmmmm….. delicious, eh!
.
2 oz Catoctin Creek Organic Rye Whisky
1/2 oz Cointreau or triple sec
1/2 tsp superfine sugar
1 dash bitters (Peychauds is a good one)
.
In a shaker half filled with ice cubes, combine all the ingredients. Shake well, strain and pour into a cocktail glass.

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On Project Wedding: How to Make Your Own Wedding Cake

DIY make a homemade wedding cake

Source: ProjectWedding.com; Make a Homemade Wedding Cake!

A must share for backyard wedding mavens: Project Wedding has just posted instructions for assembling a wedding cake, decorated with herbs and greenery. Sweet.
.
If you need to bake a non-dairy, (parve) wedding cake or whip up some non-dairy frosting, see these recipes at Backyard Huppah:

Go to cake instructions at Project Wedding…

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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: Chocolate Mousse (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.

This isn’t the first time I’ve turned to Evelyn Rose’s chocolate mousse to round out a menu. It’s a crowd pleaser; rich, decadent, and surprisingly rich for a dish that doesn’t contain any dairy products. Your guests would enjoy this mousse anytime of year, but during the winter, when high-quality fresh fruit can be difficult to find, it’s a great choice to serve with your wedding cake. The recipe is found in The New Complete International Jewish CookbookJewish wedding recipes.

The recipe is parve, so you can serve it after a meat meal.

You can make this mousse up to three months ahead and freeze it, or keep it in the refrigerator up to four days, which makes it especially convenient for a small, self-catered wedding.

Chocolate Mousse Recipe (Parve)

Serves 50

Chocolate Mousse Ingredients

  • 2 lbs. plain (semi-sweet) chocolate
  • 30 eggs, separated
  • 4 level Tbsp instant coffee, dissolved in 6 Tbsp hot water
  • 6 fl oz (¾ cup) rum, Creme de Menthe, brandy, Cointreau or orange juice
  • 5 Tbsp caster (superfine) sugar
  • For the garnish: 8 oz. (2 cups) toasted almonds or chopped walnuts

Chocolate Mousse Instructions

  1. Break up the chocolate and stand in a basin over very hot (not boiling) water. Heat gently until melted, then remove from heat. (Or melt, uncovered, for 1½ minutes on 100 percent power in the microwave.)
  2. Immediately drop in the egg yolks and beat vigorously until the mixture begins to thicken.
  3. Stir in the coffee or the liqueur. Allow to go quite cold.
  4. Beat the egg whites until they just hold soft peaks, then beat in the caster sugar.
  5. Pour the chocolate mixture into the bowl containing the egg whites and blend together.
  6. Spoon into individual paper cases.

Make Ahead Options

Keeps four days in the refrigerator or three months in the freezer.

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Spring Berry Compote Recipe (Parve/Non-Dairy)

berriesThis 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.

Fresh berries make colorful, fresh decorations for a spring wedding cake. They also make a great accompaniment when served with the cake. You can serve fresh berries uncooked with your cake if you serve them the same day you buy them or –if they are very fresh– the next day. Turning them into a compote will preserve the flavor an additional day as well as create a pleasing melding of the flavors.

Ingredients for Spring Berry Compote (Parev/Non-Dairy)

40 Servings with cake

  • 2½ pints fresh raspberries
  • 2½ pints fresh blueberries
  • 2½ pints fresh strawberries, hulled and quartered
  • 2½ cups graduated sugar
  • ½ cup frozen orange juice concentrate

Instructions for Spring Berry Compote Recipe

  1. In a saucepan over medium heat, heat raspberries and strawberries; Simmer 5 minutes.
  2. Add the strawberries and simmer until strawberries begin to soften (about 3 minutes).
  3. Add sugar and orange juice concentrate and simmer until sugar dissolves (about 3 more minutes).
  4. Chill 1 hour. Stir and spoon into dessert dishes.

Make Ahead Option

Compote can be made up to 2 days ahead and stored in a covered container in the refrigerator.
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Recipe: Broiled Honey-Glazed Spiced Figs for an Autumn 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.

fig_brnturkey-usgovFor those of us who love autumn, just the thought of autumn foods transports us to the warm kitchens and homey spices we love. For fellow autumn lovers, let’s savor each word in the name of this recipe: Broiled … Honey-Glazed … Spiced … Figs … Oh … Yeah….

These broiled figs make a sumptuous treat served with a slice of autumn wedding cake. They are exceedingly easy to make, but best served warm, which is another reason to have experienced kitchen help on hand the day of the wedding, even if you are self-catering your reception. The recipe is from scott at SeattleFoodGeek.com. Thanks, Scott.

Ingredients for Broiled Honey-Glazed Spiced Figs

40 Servings

  • 20 figs
  • ¼ cup plus 2 Tablespoons honey
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg

Instructions for Broiled Honey-Glazed Spiced Fig Recipe

  1. Preheat the broiler and set the top rack as close to the heating element as possible.
  2. Wash the figs and pat them dry. Cut off the stems (you don’t have to, but the stems aren’t edible). Slice figs in half from stem to root.
  3. Combine the dry ingredients in a small bowl.
  4. Lay the figs, cut side up, on a lined baking sheet. Drizzle the honey over the cut side of the figs, then sprinkle on the spice mixture.
  5. Broil the figs on the top rack until honey bubbles and begins to turn brown, about 10 minutes. (Note: Watch the figs carefully, because cooking time will vary from oven to oven.
  6. Remove from heat. Serve one fig half with each piece of wedding cake.

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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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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.

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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.

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Delectable Non-Dairy Frosting Recipe for Homemade Wedding Cake (Parve)

This frosting and filling recipe goes with the hazelnut wedding cake recipe we started in yesterday’s post.

When we last left the kitchen, we had prepared two 10-inch cakes and had divided each cake into two layers. Now for the frosting…

Ingredients for Whipped Cake Filling and Frosting (Parve)

These ingredients make enough frosting and filling for two 10-inch cakes, so you will have a generous amount of frosting for your 10- and 6-inch tiers.

  • 3 cups non-dairy whipped cream substitute
  • 2 Tbl sugar
  • 2 tsp vanilla

Instructions for Whipped Cake Filling and Frosting

I’ve broken down the ingredients into two batches to keep the volume of whipping cream easy to handle in a home kitchen.
For each batch:

  1. In a large bowl, whip 1½ cup non-dairy whipped cream substitute until it begins to thicken.
  2. Add 1 Tbl sugar and 1 tsp vanilla. Continue to whip until it forms peaks.

Next post: Assembling the cake.
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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

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Recipe: Herbed Mixed Vegetables for a Crowd (Parve)

British Royal Family Wedding

"As soon as the service is over, I'll race you to the buffet."

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.

This is the final dish in our Buckingham Palace reception menu. The traditional English dinner is meat and two veg. We put the two veg’s into one simple-to-prepare side dish. (And if you ask for this dish at Buckingham Palace, be sure to pronounce the “h” in the word herbed.)

The recipe is based on the herbed green beans in Jeanne Jones Entertains: Cook It Light Menus for Every Occasion. I don’t think the book is in publication anymore, but it’s been a good friend to me.

Recipe: Herbed Green Beans and Carrots (Parve)

Serves 50

Ingredients

  • 2 lbs. fresh green beans
  • 2 lbs. fresh carrots, cut into long thin pieces
  • 6 Tbls canola or corn oil
  • ¼ cup fresh basil, finely chopped, or 1 heaping Tbls dried
  • 1 tsp salt
  • 1 cup finely chopped fresh parsley
  • 1 cup finely chopped chives

Instructions

  1. In batches, steam the vegetables for 5 minutes. Rinse under cold running water, drain, and set aside.
  2. Using two large skillets, heat 3 Tbls of oil in each skillet. Add half the herbs and salt to each skillet. Add half the vegetables to each skillet. Heat just to serving temperature.

Make Ahead Option

Steam the vegetables the day before. After they’ve cooled under the running water and drained. refrigerate them in sealed bags. Reheat them with the herbs the next day.
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Vegan/Vegetarian Wedding Recipe: Spanikopita (Parve) – Serves 8

Prince Philip Buckingham Palace Reception

"I say, have you tried the spanikopita?"

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.

This entree is for your vegan/vegetarian guests. The Buckingham Palace reception menu calls for spinach-filled crepes, but crepes require milk, which wouldn’t fit into our kosher meat menu. We turn, then, to spanikopita, spinach pie, which uses parve phyllo dough. The tofu, walnuts, and nutritional yeast in the filling provide hunger-satisfying protein. Since The Queen’s husband, Prince Philip, The Duke of Edinburgh, was born The Prince of Greece and Denmark, I’m sure he’d appreciate the dish’s Greek roots.

The recipe comes from Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock. The author is Isa Chandra Moskowitz, a Jewish vegan tsunami. I picked up my copy of the cookbook several years ago in order to get protein into my meat-averse daughters. (One of my daughters was only five years old when she first yelled, “I’m a vegetarian and you don’t understand me!”)

The instructions are a bit fiddly, so if you’re catering your own wedding, making servings for all of your guests is going to take a lot of time — time that’s especially precious in the hours leading up to your wedding. Instead, prepare one of these pies, which provides 8 servings, and reserve the servings to the side for your vegan/vegetarian guests. (If all of your guests are vegetarian, then enlist extra hands to prepare enough servings for everyone.)

Prince Charles in synagogue

"Do you think they'll let me hold one of the huppah poles?"

Recipe: Spanikopita – Spinach Pie (Parve)

Serves 8

Ingredients

  • ¼ plus 2 Tbls. olive oil, plus extra oil for brushing the phyllo
  • 2 bunches fresh spinach, rinsed very well, long stems removed
  • 1 bunch scallions, trimmed and finely chopped
  • 3 cloves garlic, minced
  • 1 cup chopped dill
  • 2 lbs. firm tofu, drained and pressed
  • 1/3 cup fresh lemon juice
  • 2 tsp dried oregano
  • Dash of ground or freshly grated nutmeg
  • ¾ cup finely ground walnuts
  • ¼ cup nutritional yeast
  • 1 tsp salt
  • Several dashes fresh ground black pepper
  • 1 box frozen phyllo dough, thawed overnight

Instructions for Making the Spinach Filling

  1. In a large heavy-bottomed pot, warm 2 Tbls olive oil over medium heat for a minute, then add the scallions, spinach, scallions, garlic, and dill. Add the spinach in small batches if pot it too full.
  2. Satuè until completely wilted and soft and a good amount of liquid has sweated out of the greens. Remove from heat and set aside to cool to room temperature.
  3. In a large bowl, mash the drained tofu (use your hands for more control) to a smooth but slightly grainy consistency.
  4. Take the cooled spinach mixture by small handfuls and squeeze out as much liquid as possible. Discard the liquid.
  5. Add the squeezed spinach to the tofu. Add the lemon juice, oregano, nutmeg, ground walnuts, ¼ cup of the olive oil, and the nutritional yeast. Mix well with your hands, season with salt and pepper. Taste the mixture; it should be pleasantly salty and tangy.

Instructions for Making the Pie

  1. Preheat oven to 325º.
  2. Oil a 9”x12- to 13” baking dish.
  3. Prepare eight sheets of dough with olive oil in the following manner: Lay one sheet of dough in the pan, brush it generously with olive oil. Lay the second sheet on top and brush it generously with olive oil. Continue until you have eight layers of dough. If the sheets of dough go up the sides of the pan, that’s OK.

    Helpful Hint: Phyllo dough dries out very quickly. Keep the layers you’re not working with covered with a damp cloth or piece of plastic wrap. The first time you work with the dough it can seem like you don’t have enough hands to work and keep the layers covered, but once you get into a pattern it’s quite easy.

  4. Gently spread the spinach mixture on top of the dough.
  5. Prepare another eight layers of phyllo (or add a few more layers if you have leftover dough), put on top of spinach layer, and tuck into the sides of the pan any overhanging dough.
  6. Lightly score the top layer of dough into 8 rectangles of equal size (this will prevent the dough from crumbling too much when slicing after it’s baked.)
  7. Brush with lots of olive oil.
  8. Bake 35 to 40 minutes, until golden brown, being careful not to let the phyllo burn.

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Recipe: Chocolate Mousse (Parve) – Wedding Dessert for 50 People

Prince William and Catherine Middleton Engagement Portrait

"I love you and Grandmum's parev chocolate mousse."

Chocolate mousse is the dessert in the Buckingham Palace reception menu I posted yesterday. 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.

This version of chocolate mousse comes from Evelyn Rose’s The New Complete International Jewish CookbookJewish wedding recipes, a book that I use a lot for entertaining. It’s often the first book I turn to when I want to add something new to my repertoire, because the recipes never disappoint.

The recipe is parve (meaning it doesn’t have any dairy or animal products), so you can serve it after a meat meal.

You can make this mousse up to three months ahead and freeze it, or keep it in the refrigerator up to four days, which makes it especially convenient for a small, self-catered wedding.

Chocolate Mousse Recipe (Parve)

Serves 50

Chocolate Mousse Ingredients

  • 2 lbs. plain (semi-sweet) chocolate
  • 30 eggs, separated
  • 4 level Tbsp instant coffee, dissolved in 6 Tbsp hot water
  • 6 fl oz (¾ cup) rum, Creme de Menthe, brandy, Cointreau or orange juice
  • 5 Tbsp caster (superfine) sugar
  • For the garnish: 8 oz. (2 cups) toasted almonds or chopped walnuts

Chocolate Mousse Instructions

  1. Break up the chocolate and stand in a basin over very hot (not boiling) water. Heat gently until melted, then remove from heat. (Or melt, uncovered, for 1½ minutes on 100 percent power in the microwave.)
  2. Immediately drop in the egg yolks and beat vigorously until the mixture begins to thicken.
  3. Stir in the coffee or the liqueur. Allow to go quite cold.
  4. Beat the egg whites until they just hold soft peaks, then beat in the caster sugar.
  5. Pour the chocolate mixture into the bowl containing the egg whites and blend together.
  6. Spoon into individual paper cases.

Make Ahead Options

Keeps four days in the refrigerator or three months in the freezer.

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Recipe: Salade Niçoise for a Crowd (Parve/Vegetarian)

There’s a special place in my heart for couples who cater their own weddings and communities whose members join together to make a wedding meal. I’ve thrown plenty of dinner parties of various sizes in my life, and I’m a serious student of the buffet. I’ve read books, I study photos, and I’m always on the lookout for delicious, practical, and beautiful foods worthy of a celebration table. Today at a Bat Mitzvah lunch I came across a buffet dish worth sharing with those of you out there who find themselves responsible for feeding a celebratory crowd. The dish: a salade nicoise platter. It’s delicious and easy to make, and sitting on a buffet it’s alive with color.

Salade Niçoise is a great dish, because it’s a hardy main-dish salad with a variety of nutritious foods: fresh salad greens, tuna, hard-boiled eggs, green beans, tomatoes, and black olives. Traditional salade Niçoise also has anchovies, capers, and shallots, but this version leaves them out in order to appeal to a wide crowd (and eliminate the most expensive ingredients).

When you’re making enough food to feed a crowd, a platter is a great way to present the salad because guests can build their salad as they like, and unlike salads served in large bowls, the tastiest ingredients won’t get lost in all the greens.

The platter also looks beautiful on a buffet with all the colorful ingredients set out in different sections of the platter. If it hadn’t been Shabbat, I would have taken a photo for you, but let me describe it for you: the bright greens of the lettuce and green beans, the red of the tomatoes, the white and yellow of the eggs, and the black olives, along with the flaked tuna.

I’ll also admit that I like salade Niçoise because it’s fun to say: Having spent a year in former-French-colony Tunisia, I can pass on the pronunciation with some confidence: salad nee-SWAHS. For the times when a written menu is called for, it’s also fun to write (or to take the time to track down the required website design HTML tag for) the letter “c” with the cedilla mark in the middle of niçoise. There it is. Did you see it there in the middle of the word? Lovely. Too much fun for a Saturday night.

Enough about my love affair with salade niçoise; it’s time to begin yours. The instructions are for a platter of 24 servings. To feed more people than that, prepare more platters.

I need to give credit to the folks who put together today’s lunch, which was at Tifereth Israel Synagogue in Washington, DC. It’s an exceptionally friendly community, and their special occasion kiddush lunches are always wonderful.

Recipe: Salade Niçoise for a Crowd (Parve)

Serves 24

Ingredients
4 heads Boston-lettuce leaves; washed, dried, and shredded into small pieces
4 pounds green beans, steamed
12 ripe tomatoes, cut into wedges
16 small boiling potatoes, cooked and cut in half
12 ounces canned chunk tuna, oil packed, flaked with a fork
18 hard-boiled eggs, peeled and quartered
1 cup good-quality small pitted black olives

Vinaigrette Ingredients
2 Tbsp Dijon-type mustard
1 tsp salt
2 Tbsp freshly squeezed lemon juice
2 Tbsp kosher red wine vinegar
3 cups good quality olive oil
Freshly ground pepper

Instructions for Salade Niçoise

  1. Whisk the vinaigrette ingredients together. Adjust the seasonings as necessary.
  2. Toss the green beens with a quarter cup of the the vinaigrette.
  3. Arrange the shredded lettuce in a heap running down the middle of a large platter. Arrange the other ingredients around the lettuce, keeping all of each component together.
  4. Serve the remaining vinaigrette on the side of the platter.

Make Ahead Option

You can prepare the components a day before. Cover and refridgerate each component separately. Combine them on the platter just before serving so that the salad looks fresh when you serve it.

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