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#1 Fri 09 Feb 07 11:16pm

tamsed

Member
From Montreal, Canada
Member since Fri 09 Feb 07

Wedding dinner

Hi guys,

I'm planning to be the cook for my own wedding dinner (by me I mean me and an army of friends... ). I'm plannig for about 75 to 85 people plus the cooking staff (about 10). I want something that like a big bowl and plate of stuff tha you can throw on the table and people can get thuck in !!!

Any idea, suggestion and experience would be welcome

Thanks

Tamsed

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#2 Sat 10 Feb 07 2:08am

sweetie-pie

Member
From England
Member since Sun 01 Jan 06

Re: Wedding dinner

WOW shocked

What about a great big paella - I always think those huge massive wide pots of it look really impressive!

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#3 Sat 10 Feb 07 12:31pm

The White Rabbit

Forum super champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Wedding dinner

Are the people who are cooking for the wedding going to be attending the ceremony?

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#4 Sat 10 Feb 07 6:39pm

tamsed

Member
From Montreal, Canada
Member since Fri 09 Feb 07

Re: Wedding dinner

Yeah

I plan to have the ceremony at 3 PM so I will have some time before to ge them going. After the ceremony while we will be taking pictures and stuff the cooking team will head back and get everything ready for the dinner.

Hopefully most of the job will have been done in the morning or the day before. I'm basically looking for something that can be prepared as mutch in advance as possible.

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#5 Sat 10 Feb 07 9:42pm

indiechef

Member
From London
Member since Sun 11 Dec 05

Re: Wedding dinner

lasange

make a lot a few nights before but dont cook and freeze them instead. then about an hour before eating stick them in the oven

you will actually find that they will improve the longer you keep them

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#6 Mon 12 Feb 07 3:06am

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Wedding dinner

Chicken with Mushrooms

INGREDIENTS:
2 tablespoons butter
1 tablespoon flour
2 cups milk (can use half chicken broth)
3 egg yolks
4 cups cooked diced chicken
16 ounces small whole mushrooms, sautéed
chopped parsley
salt, cayenne, nutmeg, to taste
1/4 cup dry sherry
1 to 2 tablespoons butter, cut up
1/2 cup soft bread crumbs
PREPARATION:
Make sauce of butter, flour and milk. Remove from heat and add yolks separately, beating constantly. Let sauce cool, then add chicken, mushrooms, parsley, seasonings and sherry. Mix well and place in 11x7x2-inch baking dish.
Dot with butter then top with crumbs and bake until heated and crumbs are browned, or about 25 to 30 minutes at 350°.

Asparagus with Lemon Matzo Crumble
Ingredients
Asparagus
4 pounds asparagus
4 tablespoons melted pareve margarine
4 teaspoons fresh lemon juice

Matzo Crumble
4 tablespoons pareve margarine
3 tablespoons vegetable oil
3 garlic cloves, crushed
2 tablespoons fresh lemon juice
4 green onions, finely chopped
2 cups matzo meal
1/2 teaspoon salt

Instructions
To cook asparagus: Cut off the woody stems of asparagus, leaving spears about 6-inches long. If stalks are thick, peel with a vegetable peeler, pulling from stem end toward tip. (Thin spears do not need peeling.) Separate into bundles of 6 to 8 spears each with tips pointing in the same direction. Tie with string.

In a large skillet, bring 1-inch salted water to a boil. Add asparagus and cook until tender, 3 to 6 minutes after water comes to a boil. Timing depends on size and age of spears. Remove bundles, cut string and run asparagus until cold water to stop the cooking. Blot with paper towels. (Asparagus may be refrigerated overnight wrapped in paper towels. Bring to room temperature before reheating.

To make crumble: In a large microwave-safe bowl, heat margarine and oil on HIGH (100 percent) one minute or until margarine is melted. Stir in garlic, lemon juice, green onions, matzo meal, and salt. Microwave, uncovered, on HIGH (100 percent) 6 to 8 minutes, stirring every 2 minutes, until dry and crisp. (Crumble may be refrigerated up to 3 days or frozen up to 2 weeks. Bring to room temperature.)

Before serving: Arrange cooked asparagus on microwave-safe platter. Sprinkle with salt. Cover with waxed paper and microwave on HIGH (100 percent) 2 to 4 minutes or until heated through. Heat margarine and lemon juice until melted. Drizzle over asparagus. Sprinkle crumble across the center.

Baked Ham in Champagne

INGREDIENTS:
1 (9-pound) boneless ham
1 (1-pound) box light brown sugar
2 (4/5 quart) bottles extra dry champagne
3 tablespoons honey
1-1/2 teaspoons ground ginger
1-1/2 teaspoons dry mustard
PREPARATION:
Score ham and place ham on rack in baking pan. Cover top with 1 cup brown sugar and pour over 1 bottle champagne over ham.
Bake at 325 degrees F. 2 hours.

Combine remaining bottle champagne, remaining brown sugar, honey, ginger, and mustard and bring to rolling boil in saucepan. Lower heat and simmer while basting ham every 15 minutes until done. Garnish with pineapple slices and spiced apples, if desired.

Beef Tenderloin with Mushroom Gravy

INGREDIENTS:
1 whole beef tenderloin roast (about 4 pounds), trimmed
1 tablespoon olive oil
1/2 teaspoon ground black pepper
Mushroom Gravy:
2 tablespoons vegetable oil
1/4 cup all-purpose flour
2-1/2 cups beef broth
1/2 cup dry white wine or water
12 ounces white mushrooms, cleaned and sliced thin
2 teaspoons chopped fresh rosemary, or 1 teaspoon dried rosemary leaves, crumbled
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Sprigs of fresh rosemary for garnish (optional)
PREPARATION:
Heat the oven to 500 degrees F. Rub the beef tenderloin with the olive oil and sprinkle with the pepper.
Place diagonally on a 15-1/2 x 10-1/2-inch jelly roll pan, tucking the thin end under for even cooking.

Roast for 25 to 30 minutes, or until a meat thermometer inserted into the center of the thickest part registers 135 degrees F. for rare.

Meanwhile, make the gravy. In a large skillet, heat the oil over medium-high heat. Add the flour and whisk for 2 to 4 minutes, or until a dark golden color.

Slowly whisk in the broth and wine, then the mushrooms, rosemary, salt, and pepper. Reduce the heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until slightly thickened.

Remove the beef tenderloin from the oven, cover loosely with foil, and let stand for about 10 minutes, or until a meat thermometer registers 140 degrees F. The meat will continue cooking and the slicing will be easier.

Slice 1/4-inch thick and arrange on a serving platter. Garnish with rosemary sprigs and serve with the mushroom gravy.

Bistro Mashed Potatoes

Ingredients
5 pounds russet potatoes
1/4 pound butter
1 cup sour cream
1/2 cup whole milk (or more)
1 cup shredded cheddar cheese
3 slices bacon, chopped and cooked
2 tablespoons chopped fresh parsley
Ground black pepper to taste
Salt to taste

Instructions
Boil potatoes until soft. Place in mixer; add milk and butter; mix well. Add sour cream, cheese, bacon and add seasonings. If potatoes are too thick add more milk and adjust seasonings as needed.

Cassoulet of White Beans, Sausage, and Duck

Ingredients
2 pounds small white beans such as Great Northern, soaked overnight in plenty of cold water
1/2 pound salt pork or thick-cut bacon, blanched
2 halved onions and 1 chopped onion
1 smashed garlic clove and 1 minced glove
Bouquet garni composed of 4 sprigs parsley, 3 sprigs thyme, and 2 bay leaves
2 quarts chicken stock
1 pound pork sausages
4 tablespoons rendered duck fat or olive oil
1 cup dry white wine
1-1/2 pounds red tomatoes, peeled, seeded, and chopped, or one 28-ounce can of tomatoes
Coarse salt
Freshly ground black pepper
1 whole confit of duck, cut in 8 pieces, or 8 whole legs, halved on the bone
1-1/2 cups toasted bread crumbs

Instructions
To prepare the beans, drain and put them in an 8-quart casserole with the bacon, the halved onions, the smashed garlic, bouquet garni, and chicken stock. Bring to a boil over moderately high heat. Reduce the heat and simmer over low heat, uncovered, for about an hour. Remove the bacon and cut it into 1-inch pieces. Strain the beans, reserving both the beans and the cooking liquid and discarding the onions and bouquet garni. Set the beans aside in a bowl.

To cook the sausages, prick each one in two places with a fork and put them in the bottom or a 10-inch saute pan with 1/4 inch water. Cook over medium heat, turning from time to time, until the water has evaporated and the sausages are browned on all sides, about 5 minutes. Remove them and cut at an angle into 1-inch pieces.

Add 2 tablespoons of the duck fat to the pan with the chopped onion and cook, stirring from time to time until the onion is soft, about 5 minutes. Add the minced garlic and continue to cook and stir for another minute. Add the white wine and cook for another minute. Stir in the tomatoes and continue cooking for another 5 minutes, stirring from time to time. Season well with salt and pepper and remove from the heat.

To assemble the cassoulet, layer one-third of the beans on the bottom of the casserole and add half the bacon or salt pork, sausages, and duck confit (on the bone). Cover this layer with half the tomato mixture. Repeat with another third of the beans and the remaining bacon, sausages, and duck confit. Cover this with the rest of the tomatoes and then the beans. Add salt and pepper to taste to the bean-cooking liquid. Pour in enough of the bean liquid to come up just to the top of the beans. Cover the entire cassoulet with bread crumbs, dot with the remaining 2 tablespoons duck fat, and bake in a 350-degree oven for an hour and 15 minutes, or until the bread crumbs have formed a crust. You can break through the crust with the back of a spoon three or four times during the cooking to allow the juices to help form a crust.

Hot Mayonnaise Glazed Scallops
Ingredients
12 large scallop shells (available at gourmet stores) or 12 small scallop shells (available at fish store)
24 large sea scallops -- each cut horizontally in half
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup chopped green onions or scallions (green part only)
1 1/2 cups hot mayonnaise

Instructions
Preheat oven to 400 degrees F. Have hot mayonnaise prepared and ready to use.

Put the scallop shells on a baking sheet. Season both sides of the scallops with the salt and black pepper. Put two scallops in each shell and spoon about 2 tablespoon of the mayonnaise over them. Bake on the top rack of the oven until the mayonnaise is golden brown, about 10 minutes. Garnish with the green onions and serve hot.

Linguine with Lobster Sauce
Ingredients
4 frozen lobster tails (2 pounds total), thawed
6 tablespoons olive oil
1/3 cup chopped garlic (6 cloves)
2 cups diced onion
3 cans (14-1/2 ounces each) ready-cut tomatoes
1-1/2 teaspoons dried oregano
1-1/2 teaspoon salt
1/4 teaspoon ground mace
1/4 to 1/2 teaspoon black pepper
1 bay leaf
1 can (15 ounces) tomato puree
2 pounds linguine
1/4 cup heavy cream
1/2 cup coarsely chopped fresh parsley

Instructions
Remove meat from lobster shells and cut into 1/2-inch pieces. Heat 3 tablespoons oil in a Dutch oven. Add 3 tablespoons garlic; saute 2 minutes. Add lobster meat; saute 5 minutes. Remove lobster to a bowl; keep covered.

Add remaining oil, remaining garlic and onion to Dutch oven; saute 10 minutes. Add tomatoes, oregano, salt, mace, pepper, bay leaf and tomato puree; cook over medium-low heat 15 minutes. Remove bay leaf and discard.

Meanwhile, cook linguine in a large pot of lightly salted boiling water until al dente, firm but tender. Drain and keep warm.

Remove 2 cups tomato mixture to a blender or food processor. Whirl until pureed. Return pureed mixture to pot. Add lobster meat with any accumulated juices; cook 2 minutes or until lobster meat is cooked through. Remove from heat. Stir in cream.

Place hot cooked pasta in a large serving bowl. Pour sauce over; top with parsley. Toss to mix.

Pork Shoulder Roast with Apple Stuffing

INGREDIENTS:
1 cup diced celery
1 cup diced sweet onion
1/4 cup butter (1/2 stick)
1 large Granny Smith apple, cut into 1/2-inch dice
1 large clove garlic, pressed
1-1/2 cups chicken broth
4 cups herbed stuffing mix
1/4 cup apple juice
1 Tbsp fresh minced sage
1 large clove garlic, cut into slivers
1 (about 7 pounds) pork shoulder roast, deboned
Kosher salt and freshly ground black pepper
1-3/4 cups chicken broth
1/2 cup apple juice
PREPARATION:
Line a large baking pan with heavy duty foil. Preheat oven to 350 F.

In a large pot, gently saute celery and sweet onion in butter until onion is translucent.
Add apples and pressed garlic; cook about 1 minute longer, stirring often. Add chicken broth and apple juice. Bring to a boil. Remove from heat. Stir in sage. Then add stuffing mix, stirring to absorb liquid. Let rest to cool.

Place the deboned pork shoulder roast fat-side up on a cutting board. Sprinkle liberally with kosher salt and freshly ground black pepper. Turn roast over and again sprinkle liberally with salt and pepper. You may need to add a few cuts so that it lies open and flat. Poke holes in the meat with a sharp knife and insert garlic slivers into the pork.

Pack cooled stuffing on top of the pork roast. Roll both ends to the center to enclose the stuffing and tie with kitchen twine. Place roast skin-side up in baking pan. Pour in chicken broth and apple juice. Cover with a layer of heavy-duty foil and seal edges to the rim of the pan.

Bake about 2 hours. Remove foil and bake an additional 30 minutes until skin is browned.

Turkey Scalloppini with Capers and Lemon

Ingredients
20 (6 ounces each) turkey breast medallions, pounded thin
2 cups flour
2 cups fresh bread crumbs
Salt and pepper to taste
Olive oil as needed
1-1/2 Tablespoons shallots, chopped
1 Tablespoon minced garlic
1/3 cup capers, drained
1 cup dry white wine
1 cup turkey or chicken stock
1 pound butter cubed and kept cold
2/3 cup fresh lemon juice
Lemon slices for garnish

Instructions
Pound turkey breasts into scalloppini filets. Mix flour and bread crumbs with salt and pepper to taste.

Heat saute pan with olive oil. Dredge turkey through the flour/bread crumb mixture, then saute both sides until fully cooked. Place onto a sheet pan and keep warm.

Add shallots, garlic, and capers to saute pan and saute until lightly golden. Deglaze pan with wine. Reduce by half. Add stock and reduce by half. Add butter and swirl in pan until all is melted into the sauce. Finish with lemon juice, salt and pepper to taste. Remove from heat.

Serve with basil mashed potatoes and a variety of grilled vegetables (red and yellow pepper, eggplant, zucchini, and fennel).

Garnish with a lemon wheel twist.

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#7 Mon 12 Feb 07 9:02am

gregandjanine

Member
Occupation Teacher/Registered Nurse
From Brisbane Australia
Member since Fri 14 Apr 06

Re: Wedding dinner

WOW.....

you're brave....

What about lots of finger foods that can be prepare the day before and served cold on the day.....

Spiced Chicken drumsticks with the spice of your choice.
Quiche - you can do lots of varieties.... salmon, chicken, asparagus,
lots of cold meats, chicken, ham, roast beef etc and anti pasta.
lots of filling salads, pasta, pototo, garden, greek, rice

Casseroles that can be cooked the day before and just re-heated the day of the wedding. Chicken, Chillie Con Carne, Beef etc,

For sweets, lots of cake and slices.....
Fruit Salad

One thing that is becoming popular in Australia is serving your wedding cake as dessert....  If you do this, that is one less thing you have to prepare on the day and makes a nice finish to the meal. You also don't have to buy the little paper bags for people to take their slices home.

Let us know how it all goes...
Janine

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