Tag Archives: vegan recipe

Does Your Caterer Know How Hot Cauliflower Is Right Now?

cauliflower

Cauliflower is hot right now. This month’s Bon Appetit Magazine says so, and I believe them. At least I want to believe them because cauliflower works so much better in a wedding menu than kale.

Especially for an autumn wedding, roasted cauliflower with a lemon parsley dressing makes a welcome change up to the standard sauteed vegetable side dish. Add barley and white beans, and you’ve got an alternative starch that tastes wonderfully bright and beats rice and potatoes hands down for flavor. For vegetarian guests, it makes a satisfying main meal. (I served this last night for dinner, and my kids said it was their favorite meal ever. What!? I’m not sure I believe them, but the roasted goodness of the cauliflower, the filling barley and beans, and the dressing of olive oil and lemon added up to warm, flavor-packed goodness.)

On this blog we’re especially mindful of folks planning small weddings and doing a lot of the work themselves. The cauliflower-barley-bean combo would work great for a self-catered affair since all the components can be made ahead and mixed just before serving. Reheat or serve cold. For a plated meal or buffet. Cauliflower, no wonder you’re getting so much love.

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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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