Tag Archives: wedding recipes

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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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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Recipe: Baked Pears for an Autumn or Early Winter Wedding (Parve or Dairy, Vegetarian)

wedding dessert recipeThese pears work for both elegant and rustic menus. Add homemade berry sauce and serve them as an accompaniment to a slice of light wedding cake or as a side dish for a wedding brunch.

Today my daughters and I packed a brunch and brought it to my parents’ house to celebrate their wedding anniversary. The planned menu included poached pears, but last night, when I should have started the poaching, I hung out with a bunch of brothers and sisters and in-laws instead, talking about, among other things, Bill’s latest ice sculptures. So this morning, my daughters and I prepared the pears by baking them. The prep for baked pears is less fussy and less time-consuming than than for poaching, which makes them an appealing dish not just for easy-going family weekends, but for small self-catered weddings, too.

Serve these baked pear halves with a slice of light wedding cake and homemade berry sauce for a complete wedding dessert, or include them as a side dish for an autumn or early winter wedding brunch. We’ll make the berry sauce recipe our next post.

Menorah Ice Carving Hanukkiah

Menorah Ice Carving Hanukkiah

BTW, here’s a pic of the Hanukkiah ice sculpture Bill carved today during a demonstration at Yeshiva Rabbi Samson Raphael Hirsch in Manhattan.

Ingredients for Baked Pears

Serves 24

  • 12 Bosc or Anjou pears
  • Cooking oil spray
  • ½ cup butter, melted (or for a pareve version to serve with a meat meal, use non-dairy margarine)
  • 6 Tablespoons honey
  • 1 Tablespoon pumpkin pie spice

Instructions for Baked Pears

  1. Preheat oven to 375ºF (190ºC).
  2. Lightly spray the bottom of two 9″x13″ baking pans with cooking oil.
  3. Cut pears in half, cut out the core, and peel the pears.
  4. How to bake pears

    Make 4 slices in each pear half, stopping about a quarter inch from the narrow end of the pear.

    Optional: Make four slices in each pear half, stopping about ¼” from the small end. This will enable you to fan out the slices on the plate when you serve it. Or leave the halves unsliced for a more rustic presentation.
  5. Place the pears flat side down in the baking pans.
  6. Mix the melted butter, honey and spices. Drizzle the mixture over the pears.
  7. Cover the pans and bake for 40 minutes or until the pears are tender.

The pears can be stored overnight, covered, in the refrigerator.

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Recipe: Ginger Pear Pie for a Wedding Dessert Buffet (Dairy or Parve)

Ginger Pear Pie RecipeWe’re continuing the pie recipes, inspired by our recent fruit picking trip to Lawrence Farms Orchards in Newburgh, New York and the growing popularity of pie dessert buffets at weddings. In our last post, we offered peach pie.

Today, we present a pear pie enhanced with the flavor of ginger and a crumble top with pecans. The original recipe and the photo come from Delilah Stauffer on allrecipes.com, but we adopted the commenters’ recommendations to use real maple syrup (in place of the original recipe’s corn syrup) and pre-bake the pie crust.

kosher ice cream at Lawrence Farms Orchards New YorkBy the way, did you see Bill’s question in the comment section of the last post? He asked about kosher foods at Lawrence Farms. In addition to the fresh fruits and vegetables being kosher, of course, the farm shop also has a freezer of Klein’s kosher ice creams and flavored ices for the many kosher-keeping families who visit. Yeah!

Ingredients for Ginger Pear Pie

  • 1 9-inch unbaked pastry shell (dairy or parve) [parve pie crust recipe]
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground ginger
  • 1/2 cup water
  • 1/2 cup real maple syrup
  • 1 teaspoon lemon juice
  • 1/8 teaspoon grated lemon peel
  • 4 large pears, peeled and thinly sliced
  • 1 tablespoon butter or margarine

grape vines Lawrence Farms OrchardsTOPPING:

  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/8 teaspoon ground ginger
  • 1/4 cup cold butter or margarine
  • 1/4 cup chopped pecans

Instructions for Ginger Pear Pie

  1. Pre-bake pie shell according to package directions.
  2. In a saucepan, combine the next six ingredients until blended. Gently stir in pears. Bring to a boil over medium heat, stirring occasionally; boil for 1 minute. Add butter. Pour into pastry shell.
  3. For topping, combine flour, brown sugar and ginger in bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over pears. Bake at 425 degrees F for 20-25 minutes or until topping is golden brown.

TIP: To keep the edge of the pie crust from over baking, cover the crust edge with aluminum foil during the second baking.

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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: 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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Just Out: Weekly Wedding Tips

watermelon wedding punch

Take a look at the newest Weekly Wedding Tips enewsletter:

  • No-Cost Tips for Great Wedding Organization
  • Sneak Peak: Huppahs.com’s Facebook Page Launches This Week! With an all new summer wedding punch recipe featuring watermelon and Catoctin Creek Watershed Gin and a fantastic DIY decorating project featuring gorgeous ruscus garland from wholesale flowers purveyor FiftyFlowers.com
  • Special Deals on Wedding Items Going on Now

See the whole newsletter…

Photo: Jason Weil for Huppahs.com

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Recipe: Traditional Spiced Almond Hors d’Oeuvre (Pareve)

In Hebrew, the numerical value of the word for nuts, egoz, is 17, the same as the value of the word tov, good. Which means that the two things are related to each other. Hence the prevalence of nuts, particularly almonds, in traditional Jewish wedding celebrations.

Spiced almonds also fit into very modern celebrations as a tasty hors d’oeuvre for a cocktail hour or hors d’oeuvre reception. They can be made a week before serving, which makes them self-catered-wedding-friendly.

This version comes from Gil Marks’ cookbook, The World of Jewish Entertaining: Menus and Recipes for the Sabbath, Holidays, and Other Family Celebrations. It’s a great go-to cookbook for celebrations large and small. Marks also includes in his book a more savory version with rosemary and cayenne pepper.

Gil Marks World of Jewish EntertainingOne of the great things about a cookbook collection is remembering how each book came to be on your kitchen bookshelf. I received this book as a gift after teaching for a few terms at the New North London Synagogue. I miss London! And as Shavuout approaches, I really miss the cheesecake at Paradise Bakery on Golders Green Road. Best cheesecake in the world, you used to be only a short walk from home. Sigh. Let’s see… does Mr. Marks include a cheesecake in his cookbook? He has two! I’m feeling better already.

Ingredients for Spiced Almonds
Makes 4 cups

  • ¼ cup vegetable oil
  • ½ cup honey
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground mace or nutmeg
  • 4 cups (20 ounces) almonds
  • Optional: Salt to taste

Instructions

Preheat the oven to 300 degrees.

Combine the oil, honey, and spices. Add the almonds and toss to coat. Spread in a single layer on a baking sheet.

Roast, stirring occasionally, until the almonds are golden and crisp, about 15 minutes. If desired, sprinkle with salt. Serve warm or at room temperature.

Make Ahead Option

Store the almonds in an airtight container at room temperature for up to one week.

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Kosher-fied Royal Wedding Hors d’Oeurve Reception Menu with Recipes

Cue the trumpet fanfare: Dah-dah-dah-DAH!

Presenting our full kosher-fied version of the canape reception menu from Will and Kate’s royal wedding day, with recipes.

This makes a great menu for an hors d’oeuvre reception or for the cocktail hour before dinner. We’ve pared the number of canapes down to nine, a good number for a 40-person reception, and the quantities given are for a 40-person reception. There’s a nice selection here of savory and sweet, meat and parve, non-dairy and vegan, tasty and tastier.

Most of the recipes have friendly make-ahead options for a self-catered affair, though you will need kitchen and serving help on the day.

Kosher Royal Wedding Canapè Reception Menu
Click the links for the recipes:

Related posts:
Backyard Wedding Menu Fit for Royalty (You!)
More new wedding planning posts…

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Recipe: Pea Guacamole (Parve Vegetarian)

pea guacamole dip recipe

Photo: Fiona Haynes via Allrecipes.com

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

This dip accompanies the haddock fish cakes in the royal wedding canape reception menu. You can also serve it with crudites. The recipe comes from the Rancho La Puerta spa in Baja, Mexico.

Ingredients for Pea Guacamole

  • 1 cup frozen peas, slightly thawed
  • 1 medium Hass avocado, peeled and pitted
  • 2 tablespoons fresh lime or lemon juice, or to taste
  • 1 medium tomato, seeded and cut into ¼ -inch dice
  • ½ red or sweet onion, cut into ⅛-inch dice
  • 1 jalapeño or serrano chile, seeded and minced
  • 3 tablespoons chopped fresh cilantro
  • 1 teaspoon minced fresh garlic
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper

Instructions for Pea Guacamole

  1. In a blender or in the bowl of a food processor, process the peas until smooth.
  2. In a medium bowl, mash the avocado with a fork or potato masher. Add the juice, tomato, onion, jalapeño, cilantro, garlic, salt, and black pepper. Add the peas and mix well.
  3. If the guacamole won’t be served immediately, press a piece of plastic wrap directly onto the surface to prevent browning.

More new wedding planning posts…

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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: 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

Read more recent posts…

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Your Own Royal Canape Reception: Kosher-fied Menu and Recipes

We’re tickled pink to see that The Queen’s canape reception for Will and Kate took a cue from Backyard Huppah’s own hors d’oeuvres reception menu by including miniature Yorkshire puddings with roast beef. Your welcome, Your Majesty.

The full menu from The Queen’s reception is below. It includes some mighty tasty looking tidbits.

For your own royal wedding, and for the sheer fun of it, we’re going to create a kosher version of the menu and give you the recipes over the course of a dozen or so posts. The final menu will be meat (fleishig) with parve options. Some of The Queen’s canapès will have to go because they’re just not kosher, like the crab and the pork belly, and some will be cut as we edit the menu down to a selection that is doable for a self-catered reception (although you’ll need to get some help in the kitchen).

To start you off, we’re going to link you back to the hors d’oeuvre that started it all: Individual Yorkshire Puddings with Roast Beef, then we’ll move on to Quail Eggs with Celery Salt. See the full menu below.

Royal Wedding Canapè Reception Menu
Not all of the foods listed in the menu below are kosher. You can find the edited, kosher version of the menu at Kosher-fied Royal Wedding Hors d’Oeurve Reception Menu with Recipes.


Cornish Crab Salad on Lemon Blini
Pressed Duck Terrine with Fruit Chutney
Roulade of Goats Cheese with Caramelised Walnuts
Assortment of Palmiers and Cheese Straws
Scottish Smoked Salmon Rose on Beetroot Blini
Miniature Watercress and Asparagus Tart
Poached Asparagus Spears with Hollandaise Sauce for Dipping
Quails Eggs with Celery Salt
Scottish Langoustines with Lemon Mayonnaise Pressed Confit of Pork Belly with Crayfish and Crackling
Wild Mushroom and Celeriac Chausson
Bubble and Squeak with Confit Shoulder of Lamb
Grain Mustard and Honey-Glazed Chipolatas
Smoked Haddock Fishcake with Pea Guacamole
Miniature Yorkshire Pudding with Roast Fillet of Beef and Horseradish Mousse
Gateau Opera
Blood Orange Patè de Fruit
Raspberry Financier
Rhubarb Crème Brulee Tartlet
Passion Fruit Praline
White Chocolate Ganache Truffle
Milk Chocolate Praline with Nuts
Dark Chocolate Ganache Truffle

Related posts:
Update: The Complete Kosher-fied Royal Wedding Hors d’Oeurve Reception Menu with Recipes
Tips for Hors d’Oeuvre Receptions
Backyard Wedding Menu Fit for Royalty (You!)
Read more recent posts…

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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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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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Champagne Pomegranate Cocktails Recipe

Continuing yesterday’s post showcasing pomegranate wedding details, here is the recipe for Champagne pomegranate cocktails. The recipe comes from the archives of Cooking Light magazine.

Ingredients for Champagne Pomegranate Cocktails

champagne pomegranate cocktails

Photo: myrecipes.com

8 servings

  • 4 cups crushed ice
  • 2 cups pomegranate juice
  • ½ cup ginger ale
  • ¼ cup brandy
  • 1 (750-milliliter) bottle Champagne or sparkling wine
  • Pomegranate seeds (optional)

Instructions

Combine the first 5 ingredients in a pitcher. Pour about 1 cup of the Champagne mixture into each of 8 glasses. Garnish with seeds, if desired.

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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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