Tag Archives: wedding desserts

Awesome Wedding Dessert Pairings, Continued

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:

  1. Milk Chocolate Cake & Mint Julep Ice Cream
  2. Cheesecake with Pistachio Crust & Poached Pear Half
  3. Honey-Soaked Semolina Cake & Stuffed Dates (Parve)
  4. Lemon Pound Cake & Lemon Almond Tuiles
  5. Mocha Cake & Gourmet Chocolates

flourless chocolate cake
If they’re special enough to make your small wedding guest list, they deserve an awesome dessert

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10 Scrumptious Wedding Cake Dessert Pairings

Small weddings don’t need big dessert buffets. Simple can be celebratory. Start by choosing a wedding cake with personality. Then add a second, complimentary dessert to the plate. Think seasonal fruits, home made ice-creams, sherbert, refined cookies, and the many manifestations of chocolate.

Consider these wedding dessert matches made in heaven:

  1. Coconut Chiffon Cake & Sour Cherry Compote
  2. Chocolate chili cupcakes

    Chocolate cupcakes with chili chocolate frosting.

    Chili Chocolate Cupcakes & Vanilla Bean Ice Cream
  3. Croquembouche & Honey Lavender Ice Cream
  4. Hazelnut Cake & Chocolate Mousse (Both parve)
  5. Flourless Chocolate Cake with Fresh Whipped Cream & Fresh Raspberries
  6. Angel Food Cake & Spring Berry Compote (Both parve)
  7. Vanilla Pound Cake & Ginger and Lemon Sherbert
  8. Orange Almond Cake & Chocolate Almond Truffles
  9. Ricotta Cake & Broiled Honey-Glazed Spiced Figs
  10. Lilikoi Layer Cake with Fresh Passionfruit & Ginger-Macadamia Nut Snowballs

Thinking of another great pairing? Share it in the comment section!

And you might want to take a look at these:

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Recipe: Chili Chocolate Cupcakes to Spice up Your Dessert Buffet

Chocolate chili cupcakes

Chocolate cupcakes with chili chocolate frosting.

Guest blogger: Agnes Goldrich, Age 14.

As the resident baker in the Bywater family, I recommend these chili chocolate cupcakes for a wedding cupcake buffet (or a great dessert for your Mom’s birthday). Also, I’m told they go well with champagne.

(What was the best cupcake flavor you ever had? Share it in the comment section!)

For the chili chocolate cupcakes, start with Devil’s food chocolate cupcakes from a mix, then add this chili chocolate icing:

Chili Chocolate Frosting Ingredients

  • 4 sticks butter, softened
  • 4 cups powdered sugar
  • ¼ cup milk
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon chili powder
  • 1 teaspoon vanilla
  • ¾ teaspoon ground cayenne pepper
  • 10 ounces bittersweet chocolate, melted and cooled

Baking tip: When baking the cupcakes, fill the cupcake pan liners a little more than 2/3 full. You’ll only get 20 cupcakes instead of 24, but the cupcakes will be a nicer size.

Instructions

  1. In a large bowl, beat butter until creamy.
  2. Add powdered sugar, milk, cinnamon, chili powder, vanilla, and cayenne pepper. Beat until fluffy.
  3. Add bittersweet chocolate and beat until blended.

parve dessert hors d'ouevresALSO VISIT:

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Filed under Recipes, Wedding Cakes, Wedding Reception

Recipe: Blueberry Sauce (Parve, Vegetarian, Non-Dairy)

This gorgeous, sweet sauce can be made with fresh blueberries in the summer and frozen berries year round.

wedding dessert recipeWe 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.

Make-Ahead Option

Sauce can be refrigerated, covered, up to 2 weeks.

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5 Tips for Creating an Inviting Wedding Pie Dessert Buffet

rustic mountain wedding pie buffet

Photographer: Jessica Watson | Source: Ruffled®

Are you considering a pie dessert buffet for your wedding? Follow these tips to create a mouthwatering display:

  1. Choose rustic/country or pretty/elegant: Does the feel of your wedding lend itself more to a rustic/country feel or a pretty/elegant feel? If it’s the former, choose traditional fruit pies. If it’s the latter, think custards, meringues and fruit tarts.
  2. Vary the pie toppings: For visual interest and to whet your guests’ appetites, choose pies with a variety of tops: crumble, lattice crust, full crust top cut with slits.
  3. Display the pies at various heights: Instead of putting all the pies directly on the table, raise some up on raised cake/pie plates or props such as upturned baskets or stacks of old books.
  4. Add tall decorative elements: Especially if your buffet doesn’t include a tall wedding cake, add tall decorative elements such as flowers in vases, flowering branches, or sheaves of wheat.
  5. Add generous displays of fresh produce: Display fresh produce of the kind used in the pies. The fruits can be stacked on plate tiers or heaped in pretty bowls or baskets. The produce will add color and freshness.


Looking for pie recipes?
Take a look at our recipes (they’re all parve, so they can fit into a kosher meat or dairy meal):

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Recipe: Fresh Raspberry Pie

Meg Bywater Agnes Goldrich Clara Goldrich picking raspberries
Another late summer fruit pie inspired by our fruit picking trip and the popularity of pie dessert buffets for weddings: Raspberry Pie. This recipe comes from canida at Instructables.com.

Ingredients for Fresh Raspberry Pie

  • 5-6 cups fresh berries
  • 1 pie crust (homemade or store-bought) [parve pie crust recipe]
  • 1/4-1/2 cup sugar (for tart berries, use the larger amount)
  • 2 Tablespoons cornstarch
  • 1 cup water
  • Pinch salt
  • 1 Tablespoon lemon juice
  • Dash allspice (optional)

Instructions for Raspberry Pie

Visit Instructables.com for canida’s photos of the steps.

  1. Sort and gently wash berries. Set them aside to dry on a towel or in a colander.
  2. Meanwhile, make or buy your pie crust, then bake it. Use the package directions for baking a store-bought pie crust, or just bake at 350 until lightly golden-brown, 10-15 minutes depending on the recipe you’ve chosen. Homemade pie crusts may require weights to toast evenly without slipping down the sides (line with foil and add dry beans for weight if you don’t have pie-specific tools), but this isn’t absolutely necessary if aesthetics aren’t your thing.
  3. When pie crust is cool, fill with raspberries (reserve 1/4 cup berries for the glaze). Spread evenly, and mound them a bit in the center as shown below.
  4. Place in a small pot the reserved 1/4 cup raspberries, water, sugar, cornstarch, and salt.
  5. Cook and stir with a wire whisk over low heat until the sugar has dissolved and the berries have turned to mush. When sauce begins to thicken, add lemon juice and allspice (if using). Stir until glaze becomes thick, and remove from heat.
  6. Pour the glaze over your berries, spreading gently to cover the entire top surface. Allow the pie to set up for at least 30 minutes in a cool room or in the refrigerator.
  7. Serve chilled or at room temperature.

Make-Ahead Options

Raspberry pie can be stored covered in the refrigerator for two days.

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Recipe: Luscious Peach Lattice Pie for a Wedding Dessert Buffet

The peaches are ripe and ready for picking at Lawrence Farms Orchards in Newburgh, New York. So are the pears, plums, and raspberries. Yesterday I took a trip there with my daughters and lots of nieces and nephews, and we came away with baskets of fresh pickings for munching, turning into jams (leave that to Mandy), and baking into pies.

With this profusion of late summer fruit and the growing popularity of pie dessert buffets at weddings, I thought it was time to share some wonderful pie recipes, beginning with a luscious peach pie. This recipe, with a traditional lattice crust top, comes from Deborah Snyder at BonAppetit.com. I did substitute purchased pie crust for Deborah’s homemade crust, because I want to get back outside and enjoy the gorgeous Hudson River Valley. (Today, we’re off to walk across the river on the Mid-Hudson bridge. Beautiful views.)

Ingredients for Peach Lattice Pie

  • 2 purchased roll-out pie crusts [parve pie crust recipe]
  • 1 cup sugar, divided
  • 1/2 teaspoon (scant) ground cinnamon
  • Pinch of salt
  • 3 1/2 pounds firm but ripe peaches, peeled, halved, pitted, each half cut into 3 wedges
  • 1 tablespoon fresh lemon juice
  • 1/4 cup water
  • 2 tablespoons (1/4 stick) unsalted butter
  • 2 tablespoons whipping cream
  • 3 tablespoons all purpose flour
  • 1 egg yolk, beaten to blend with 2 teaspoons water (glaze)
  • 1 tablespoon sugar mixed with 1/4 teaspoon ground cinnamon (cinnamon sugar)

Instructions for Peach Lattice Pie

picking peaches for peach pie recipe at Lawrence Farms Orchards

  1. Prepare the bottom pie crust as directed on the crust packaging.
  2. Line a baking sheet with parchment paper. Roll out second pie crust disk on floured surface to 13 1/2-inch round. Cut into 3/4-inch-wide strips. Chill while preparing filling.
  3. For filling, combine 1/2 cup sugar, cinnamon, and salt in large bowl. Add peaches and lemon juice and toss gently to coat. Let stand 30 minutes.
  4. Meanwhile, stir remaining 1/2 cup sugar and 1/4 cup water in medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 11 minutes. Remove from heat. Add butter and cream (mixture will bubble vigorously); stir caramel until smooth. Strain juices from peaches into caramel; cool to lukewarm.
  5. Preheat oven to 375°F. Add caramel and flour to peaches in bowl; toss gently. Transfer filling to crust, mounding in center.

  6. Arrange 6 dough strips in 1 direction across top of pie, spacing apart. Working with 1 strip at a time, arrange 6 more strips in opposite direction atop first, lifting strips and weaving over and under, forming lattice. Gently press ends of strips to edge of baked bottom crust to adhere. Trim overhang. Brush lattice strips (but not crust edge) with egg yolk glaze. Sprinkle strips with cinnamon sugar.
  7. Bake pie 35 minutes. Tent pie loosely with foil to prevent overbrowning. Continue to bake pie until filling bubbles thickly and lattice is golden brown, about 25 minutes longer. Cool pie on rack.

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Recipe: Easy Tropical Red and Orange Fruit Salad (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 fruit salad, with it’s bright colors and flavors, is another great dessert for a spring wedding. This recipe is from Marlena Spieler’s The Jewish Heritage Cookbook, which is published in the UK.

The one adjustment I made to the recipe is to increase the quantity of the ingredients to yield 40 servings.

Ingredients for Tropical Red and Orange Fruit Salad

Makes 40 servings when served with cake

  • 7 pounds strawberries, hulled and halved
  • 24 oranges, peeled and segmented
  • 24 small blood oranges, peeled and segmented
  • 4 cups dry white wine
  • Sugar to taste

Instructions

  1. Put the strawberries and oranges into a serving bowl.
  2. Pour the wine over the fruit and add sugar to taste. Toss gently and then chill until ready to serve.

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Recipe: Lavender Ice Cream for a Summer Wedding (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.

lavenderFor a summer wedding, when lavender is in bloom, homemade lavender ice cream provides a cool, sophisticated note to the end of a wedding meal.

The lavender essence would work especially nicely alongside a cake flavored with vanilla bean. This recipe is from Syd on allrecipes.com (thanks for sharing, Syd!).

A small scoop is enough for each person, but you’ll still likely need to make several batches.

Ingredients for Lavender Ice Cream

12 servings

  • 3 cups milk
  • 2 stems of fresh lavender flowers
  • 8 egg yolks
  • 1 1/2 cups white sugar
  • 3 cups heavy cream

Directions for Lavender Ice Cream

  1. Heat the milk and lavender in a 3-quart saucepan over low heat until warmed through. Remove from heat, and allow lavender to infuse for about 20 minutes. Remove flowers.
  2. Beat the egg yolks and sugar together in large bowl. Whisk the lavender-infused milk into the egg mixture, then pour it back into the saucepan. Heat the mixture over low heat, whisking constantly, until the mixture thickens and can coat the back of a spoon, 7 to 10 minutes. Remove from heat, and cool slightly, about 5 minutes. Stir in the heavy cream. Transfer the mixture to a bowl, and chill in refrigerator at least 4 hours.
  3. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should be place in the freezer at least 2 hours or overnight.

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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.

See the full Wedding Menu Fit for Royalty (You!)
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