Category: Menu Options

Caramel Apples

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carmel apple

If you are looking for a fun unique wedding favor, why not give them caramel apples. Caramel Apples are fun and festive for a fall themed wedding. You can dip them in peanuts or just leave them plain. Serve these apples as part of a desert buffet or candy ball and place them on top of silk leaves as pictured above. Another option is to place the apples on a sheet of wax paper, gather at the top and tie with ribbon and a few leaves. Easy, simple, fun, and oh so cute!

 

Recipe From: Martha Stewart.Com

Ingredients

Makes 12

  • 12 lady apples, washed and stemmed
  • 2 cups hazelnuts, toasted, peeled, and chopped
  • 1 cup sugar
  • 1/4 cup dark corn syrup
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter

Directions

  1. Insert a 5-inch dowel or ice pop stick into the top of each apple. Place hazelnuts in a small bowl.
  2. Place sugar, corn syrup, cream, and butter in a small saucepan, and bring to a boil over medium-high heat. Continue cooking until the temperature registers 245 degrees.on a candy thermometer, 10 to 12 minutes. Fill a large bowl with ice water. Remove saucepan from heat, and briefly plunge it into ice water to stop the cooking. Dip one apple into the caramel, coat the top and sides using a spoon, and roll the bottom in the nuts. Transfer to a serving platter. Repeat with the remaining apples.

Fall Dessert Buffet from Martha Stewart Weddings

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fall desert bar

Wonderful for an afternoon wedding, perhaps one held outdoors, this display is inspired by seasonal fruits and reminiscent of a farmers’ market, right down to the handwritten labels. Lots of late-summer produce is used here, but every season has its bounty (in the winter, citrus fruits and pomegranates are fitting). In a galvanized vase, branches bearing tiny crab apples reflect the natural theme.

Dessert Menu
Apple-Cheddar Tarts
Fig and Cream-Cheese Tartlets
Blueberry-Maple Shortbread
Tartlets
Rhubarb Pie with Pecan Crumble
Meringue Clouds with Berries
Peach-Raspberry Lattice Pie
Roasted Plums with Mascarpone Cream, and Amaretti
Rolled-Oat Shortcakes with Cherry Compote
Apricot Custard Tart
Lemon-Pistachio Tart

Crumbly tarts, a lattice-topped pie, and meringues with syrupy fruit are right at home on this rustic table.

A square buttercream wedding cake is adorned with apples, peaches, pears, plums, and currants to soften its edges and give it a charming appeal.

The tea-towel runners, old-fashioned cake stands, sturdy white dishes, and wooden boards and crates used to display them are straight out of a farmhouse kitchen. Even an antique footstool becomes a pie stand. Since the fruits are full of flavor, they lend themselves well to simple desserts. You could have these sweets catered, or ask loved ones to bake their favorites.

Source

Monogrammed Truffles

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monogramed truffles

At a wedding the monogrammed items are huge! This shows the union of the bride and groom and it is a sweet tribute. So what better way to incorporate this than by giving your guests something sweet to remember you by? I think these truffles will do the trick quit nicely. They are available in white, dark, and milk chocolate so you are assured to apply to everyone’s taste buds. Plus they have shelf life of 6 moths so you can order them ahead of time and have no worries! These chocolates are only $0.99 each, which is very affordable. Check them out!

See-Though Sangria

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sangeria

The Hostess with the Mostess had this recipe on her site and I thought it would be the perfect cocktail for a summer wedding or even a bridal luncheon.  I know it is going to be almost 100 degrees today so I may need one of these by the end of the day!

Servings:

8 to 10

Ingredients:

·                 1 Bottle Dry white wine

·                 ½ cup orange liqueur

·                 ¼ cup Sugar

·                 1 unpeeled lime, thinly sliced (remove the seeds)

·                 1 unpeeled lemon, thinly sliced (remove the seeds)

·                 1 unpeeled small orange, thinly sliced (remove the seeds)

·                 1½ cups sliced fresh strawberries

·                 1½ cups halved green grapes

·                 2 cups chilled sparkling water or club soda, or more to taste

·                 Garnish: whole strawberries with hulls

Directions:

Combine the wine, liqueur sugar and fruit in a large pitcher and refrigerate overnight. Pour into cocktail glasses filled with ice and top off with club soda. For the garnish, slice the strawberries partway, form the bottom up, and place one on the rim of each cocktail glass or wine goblet.

Groom’s Cake

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grooms cake

A groom’s cake has its roots in the South, and although it used to be viewed as an added and unnecessary expense, this once-neglected cake has been making a huge comeback. Intended to be a gift from the bride to the groom, the groom’s cake is usually dark (often chocolate or liquor-soaked) and designed with a nod towards what’s traditionally considered “masculine” (i.e., no rosettes in sight). Although you do not need a groom’s cake, you just may want one. The groom’s cake can serve many purposes, from dessert at the rehearsal dinner, to an alternative choice to the bride’s cake at the wedding. It’s customary for the groom’s cake to be displayed next to the bride’s cake, and later cut and put into boxes for guests to take home. And believe it or not, legend has it that single women are supposed to sleep with a slice under their pillow the same night they receive it — and if they do, they will dream of their future husband. Boxed slices of groom’s cake can also serve as your wedding favors. If you go this route, take advantage of the opportunity to get creative with the packaging — an additional way to reflect your bridal style. A current creative trend in groom’s cakes is to have the cake reflect the groom’s interests and hobbies. For instance, a recent groom’s cake we loved was in the shape of a skyscraper – the perfect choice for the groom, who was in New York real estate.  Other options are a cake in the shape of a set of golf clubs or a football confection with the mascot of his favorite team. Whatever you decide, gifting your new hubby with his own cake is something you should do because you want to — not because you feel obligated.

Monogrammed Cookies

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monogrammed cookies

Edible favors are always a hit. They can also be very personal and beautiful. One idea for an edible favor is this heart shaped cookie. Iced with the bride’s and groom’s initials, these colorful confections appeal to the eye, appetite, and spirit. Based on the concept of friendship necklaces, two heart halves are cut from one cookie cutter. To master the piped-on initials, first trace computer fonts on printed paper and practice before lettering the cookies. Source

Pretty Menu Idea

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menu

This is a cheap but attractive menu idea. Simply place a stunning menu card under a clear glass plate for a distinguished look. First measure the size of the plate well. Size and print the menu onto vellum. Use a circle cutter to cut the menus to fit the plate wells. Punch a hole in the top of each menu and loop a 12-inch-long ribbon through each hole and wah-la; you have a distinguished looking place setting. That’s all, so easy! Source

Christmas in July!: Snowflake Wedding Cake

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snowflake cake

This has to be one of the prettiest cakes I have seen! Leave it to Martha Stewart to come up with such a wonderful idea. This cake is as magical as the season’s first flurry. Snowflakes made from royal icing are miniature at the top of the cake and larger at the bottom, giving the impression of a gracefully drifting snowfall. The tiers are frosted smoothly with Swiss meringue to resemble tightly packed snow.

Tools and Materials
Snowflake images in various shapes and sizes (select from computer fonts or clip-art books)
Baking pan
Parchment paper
Clear tape
Medium pastry bag fitted with an Ateco #2 round tip
Royal icing
Tweezers
Decorations such as white dragees or celeri
Pearl-dust food coloring
Lemon extract
Unused paintbrush
Offset spatula.

Snowflakes How-To
1. Photocopy snowflakes, reducing or enlarging them to be 3/4 to 4 inches.

2. Tape photocopies and then parchment paper onto back of baking pan.

3. Fill pastry bag with royal icing. Holding bag so tip is 1/8 inch above parchment paper, pipe icing to trace snowflake. Before icing dries, trace over snowflake two more times and add decorations with tweezers, if desired. Repeat for all. Let piped snowflakes dry 2 hours before painting or removing from parchment paper.

4. For a glimmering effect, mix pearl-dust food coloring with lemon extract (make small batches, since extract evaporates quickly), and brush on in a thin layer. Let dry, then use an offset spatula to carefully lift snowflakes from parchment paper. Icing snowflakes may be stored in a single layer in an airtight container for several weeks. Source