A wedding does not have to be pompous and luxurious. Not everyone can afford such a celebration. Modest stylish wedding V Lately is becoming increasingly popular among young couples. In this article we will talk about how to create a budget menu for a wedding.
Budget does not mean cheap and low quality. Budget means well-planned. If you do not have a significant amount of money, then throw a pompous party for which you will for a long time It's not worth paying. A modest wedding can be no less interesting and memorable.
What should you pay attention to?
The following factors influence the cost:
- season;
- number of guests (women, men and children);
- location.
Alcohol
Buy alcohol according to the number of men and women. For male half vodka for guests, wine for women. Champagne is a must drink. The first ceremonial toast to the newlyweds, two bottles for the bride and groom on their wedding anniversary and the birth of their first child. For an event for 20 people (average number of guests per modest wedding) you will need to stock:
- a box of champagne,
- 10-12 bottles of vodka,
— 10 bottles of wine (red, white).
Autumn menu
A wedding in the fall will cost much less. Autumn is the most fertile time of the year. It is rich in vegetables and fruits. Autumn on farmsteads big choice fresh meat.
An inexpensive wedding feast in the fall can consist of the following dishes:
- a fresh vegetable salad;
- salad with chicken breast, cheese, corn and vegetables;
— “Mushroom Glade” salad;
- fish, cheese, sausage (meat) plates;
— sandwiches with red caviar, decorated with parsley leaves;
— canapés with red fish, cheese, vegetables and fruits;
- a mixture of baked vegetables as a side dish: potatoes, bell peppers, onions, tomatoes, zucchini, eggplants;
- pickled mushrooms;
— eggplant rolls with cheese and walnuts;
- homemade boiled pork;
— salmon fillet baked in the oven with lemon.
How to easily make delicious boiled pork at home, watch the master class from the chef:
Here's the salmon recipe:
The most economical option for hot dishes would be poultry. It is better to make portioned pieces than to cook the whole carcass. This way you can prepare a treat for a larger number of guests and there will be no waste (bones). There are a lot of recipes with chicken breast or fillet. They are all delicious and easy to prepare. One of them is medallions in French. The recipe is simple, and the dish turns out exquisite and beautiful, juicy and satisfying. Try it, it's easy:
Sweets for dessert fresh fruits, light cake with cream cream, decorated with berries:
Don't skimp on the cake. The main wedding dessert should be both tasty and beautiful. Order it to a professional.
Winter menu
In winter, vegetables and fruits will cost more, but the choice is still quite large. The counters will delight you with a large selection of meat varieties. Festive dishes should be filling and high in calories. Meat is present not only as the main dish, but also in salads. The table is varied with pickles. This is a great snack to go with vodka.
An approximate list of dishes for a winter wedding may consist of the following:
- vegetable mix;
— sliced cheese, meat, fish;
— sandwiches with red caviar;
— canapés with vegetables, fruits, cheese, fish;
— herring with pickled onions;
— “Olivier”, or “Stolichny”;
— “Herring under a fur coat”;
— salad of canned beans, vegetables and herbs;
- boiled rice;
- beef with prunes. This dish is easy to prepare. Prunes perfectly complement the taste of beef and add sophistication and piquancy to the dish. We present to your attention detailed recipe on our video:
— chicken breast baked in the oven with cheese sauce;
— hake baked in the oven with vegetable gravy;
— a portioned sour cream dessert with berries will delight both children and adults. It is light, tender, tasty and beautiful. Here is his recipe:
All of the above recipes are easy to prepare and do not cost a lot of money.
Summer menu for a budget wedding
Most practical option For a summer wedding there will be a picnic in nature. The summer heat is not conducive to rich and high-calorie dishes. The main emphasis is on light snacks, vegetables, meat, and mild alcohol.
Sample menu for summer inexpensive wedding:
- okroshka;
- a fresh vegetable salad;
- cheese and sausage plates;
- canapés with cheese and fruit:
- tartlets with pate;
— fried meat: grilled, shish kebab for an outdoor wedding;
- meat baked for a wedding at home;
- vegetable or cereal side dish;
- mushroom julienne;
- fish stewed in sour cream with vegetables and herbs;
— light mousses and creams with jelly and berries, ice cream for dessert;
Children's table
The wedding feast lasts 6-8 hours. If children are present at the wedding, then they definitely won’t sit at the table for that long. Organize a separate table for them. One type of salad will be enough; immediately place the hot salad on plates. Tea with goodies and fruits is all you need.
Soft drinks
Don't forget about juices and water! For non-drinkers and for drinking, for children's table. There should be several types of juices: vegetable and fruit. Water also with or without gas. Lemonade.
As you can see, creating a budget menu for a wedding is not difficult. Considering that you will be preparing the dishes yourself, you can save quite a decent amount!
It is very important to correctly create a wedding menu. The satiety and mood of the guests depend on this. This means that the impression of the wedding was 50% successful). It so happens that people at a wedding like to eat well and have fun from the heart. There should be plenty of everything.
The banquet is the largest item in the wedding budget (approximately 40-60%). Basically, a lot of food is not eaten and goes to waste, and you still pay for it. Most the best option, when there is not much food left after the banquet, it will be packed and you will take it with you. Therefore, the question is how to compose banquet menu for a wedding, very important.
How to create a menu for a wedding?
Listen to the recommendations of the chef and administrator of the establishment where you decide to celebrate your wedding; they are well aware of what and how much guests eat. This is extremely useful.
Approximate menu standards per person for a wedding. A guest at a party can eat about a kilogram, maybe a little more food, plus drinks. For example, let’s calculate the menu for a wedding of 50 people. Also suitable for calculating menus for weddings of 20,30,40 people.
The menu for a wedding in a restaurant and cafe includes:
Aperitif – a dish served before meals that stimulates appetite and improves
digestion. As a rule, these are canapés and low-alcohol and non-alcoholic drinks, fruits. This could be a buffet menu for a wedding.
Cold appetizers and salads– these are various cuts, vegetables, pickles, salads.
Hot appetizers– these are various meat and fish dishes, mushrooms in sour cream, pies, potato pancakes, krucheniki, etc. Unlike main courses, for preparing hot appetizers, smaller pieces of meat or fish are taken; cutlets and other products are not prepared in large sizes. Hot appetizers are served without a side dish and prepared just before serving.
Main courses and side dishes– consists of several dishes. The main course is usually the heaviest, hottest and most complex on the menu. The main ingredients are meat or fish. This dish is the gastronomic pinnacle or the culmination of the banquet. This is what increases the pleasure and enjoyment of the banquet.
Dessert- This sweet table. Main components: cake, loaf and fruit.
Let's create a sample menu for the wedding
Aperitif
1. Olives/olives – 10 g each.
Total 10 g/person*50 people=0.5 kg
2. Red caviar – 15-20 g each.
Total 20g/person*50 persons=1 kg
3. Canapés, 1-2 pieces per person. = 80-100 pcs.
4. Fruits.
5. Non-alcoholic drinks: mineral water (carbonated, still), juices (2 types).
6. Alcoholic drinks: vermouth (Martini Ave.), liqueur (Baileys Ave.), cognac, whiskey.
Based on the menu per person for the wedding you will need:
Cold appetizers and salads
1. Cold cuts. 3 types of meat - 40 g each and 1 type of raw smoked sausage - 20 g.
Total 60 g/person. * 50 people = 3 kg
2. Fish platter. Red fish (trout, salmon, pink salmon) and white fish (halibut, sturgeon) - 40 g each. It should be noted that out of 6 kg of fish, no more than 4 kg remains after processing.
Total 80 g/person. * 50 people = 4 kg
3. Herring 20 g/person. *50 people=1 kg
4. Marinated mushrooms 50 g/person. *50 people= 2.5 kg
5. Cheese platter. Hard cheeses (such as Russian), soft (such as brie) and blue (such as Gorgonzola) - 20-25 g of each type.
Total 75 g/person*50 persons= 3.75 kg
6. Fresh vegetables. Cucumbers, tomatoes, radishes - 50 g each, sweet peppers (preferably red and yellow) - 25-30 g each, green salad, herbs (cilantro, parsley, dill, basil) - for decoration.
Total 100 g/person*50 people=5 kg
7. Pickles. Cucumbers and tomatoes (preferably not pickled) – 40-50 g each, mushrooms – 30-40 g each.
Total 90 g/person*50 persons=4.5 kg
8. Salads: 2-3 types (fish and meat) – 60 g each.
An average serving of salad is 250 grams, i.e. One serving (plate) of salad is for 4 people.
Total 60 g/person. * 50 = 3 kg = 12 servings of one type of salad.
Hot appetizers
2-3 hot dishes – 100-150 g each.
Example: julienne, French-style meat, krucheniki, baked vegetables, potato pancakes, pancakes with various fillings, khachapuri with cheese.
Main courses and side dishes
2-3 main courses with a side dish of your choice. Based on 200 g/person. *50 people = 10 kg
1. Pork shish kebab (chicken, beef)
2. Meat on the bone
3. Stewed rabbit
4. Turkey
"Highlight" wedding banquet. Whole baked:
5. Duck
6. Suckling pig
7. Lamb
8. Garnish 100 g/person. (ex. baked potatoes, grilled vegetables)
Dessert
1. Fruit bowl: pears, apples, white and blue grapes, bananas, pineapples, kiwis, nectarines, oranges.
Total: 150 g/person. * 50 people = 7.5 kg
2. Cake. 150 g/person * 50 people = 7.5 – 9 kg
3. Cupcakes, sweets 1-2 kg.
Soft drinks
1. Mineral water carbonated (0.75-1l bottle) 40 bottles
2. Non-carbonated 10 bottles
3. Juice (two types - apple, cherry) (pack of 1 l) 15/15 pcs.
4. Uzvar, compote 10 l
5. Tea 20 servings
6. Coffee 25 servings
Alcoholic drinks
1. Champagne - 30 bottles;
2. White wine – 10 bottles;
3. Red wine - 10 bottles;
4. Vodka - 35-40 bottles;
5. Cognac - 5 bottles;
6. Martini – 1-2 bottles.
Summary:
This sample menu for a wedding it is calculated per person, in general, about 1 kg 300 grams plus drinks. Carefully create your wedding menu, follow the golden mean, listen to the opinion of the banquet hall administrator.
Snacks for a wedding can be very diverse, because every housewife wants her guests to be not only well-fed, but also satisfied! Their choice is really great, as they say, for every taste and color. Hot and cold, baked, boiled, tartlets, sandwiches, canapés - you can and should cook a lot! Remember, at such an event it is the snacks that will be especially popular.
In my opinion, the main thing is simplicity and conciseness. Products that are familiar and loved by everyone, which can be found in any supermarket or even bought at the market - these are our choices. To please your guests, you don’t need to look for products whose names you can’t even pronounce. Here it is worth remembering the old proverb: “Keep it simple and people will reach out to you.”
However, do not forget about serving the dishes. Here you can turn around and not limit your imagination.
Possibly if you plan themed wedding, then it is worth using its motifs in the design of dishes. This can be expressed in table setting in a certain color scheme or decorating snacks with interesting figures.
In general, creativity will only come in handy!
How to prepare snacks for a wedding - 15 varieties
A recipe that has been proven over the years - sandwiches with red caviar - will always delight your guests. It is very easy and quick to prepare, and simple decorations in the form of a slice of lemon and a small bunch of parsley can turn it into a real masterpiece.
Ingredients:
- Red caviar - 170 grams;
- Unsalted butter - 60 grams;
- Baguette - 1 piece;
- Lemon - 1 piece;
- Parsley - 1 large bunch;
Preparation:
First you need to prepare the ingredients. Rinse the parsley and lemon thoroughly under running water and let them dry paper towel. Cut the lemon into slices and tear the parsley into small bunches.
To make sandwiches, it is best to use a slightly stale loaf; when cutting it will not crumble, which, you see, will look more aesthetically pleasing.
Cut it into slices (1-2 centimeters).
Lubricate each piece evenly butter, which should first be taken out of the refrigerator so that it “thaws” a little.
Place red caviar thin layer onto baguette slices, garnish with lemon wedges and parsley. We serve it beautifully on a plate and you can serve it to the table.
A simple and modest recipe that will become more than just a decoration festive table, but will undoubtedly cause a taste sensation on the part of the guests. It turns out very impressive and beautiful, and is prepared quickly and easily.
Ingredients:
- Crab sticks - 400 grams;
- Hard cheese - 160 grams;
- Eggs - 3 pieces;
- Garlic - 3 cloves;
- Dill - 1 small bunch;
- Mayonnaise - to taste;
Preparation:
We prepare the ingredients for our snack. Crab sticks must first be defrosted (this will literally take 30-35 minutes). Boil the eggs, peel off the shells. Rinse the dill under running water and chop finely
Separate the whites from the yolks. Grate the whites into one bowl on a fine grater, and the yolks into another. Grate cheese and garlic into a bowl with egg whites. We also send dill there and season everything with mayonnaise, mix thoroughly.
Unwrap each crab stick and coat with a thin layer of filling. We wrap the sticks into tubes.
Lubricate each stick on both sides with a small amount of mayonnaise and dip in the yolks.
Place the chopsticks on the lettuce leaves and our appetizer is ready!
“You can buy fish like this in any supermarket!” - you say. And yes, you will be right, but what could be tastier (and cheaper) than salted fish yourself?
Ingredients:
- Salmon - 1 kilogram;
- Sea salt - 2 tablespoons;
- Sugar - 1 tablespoon;
- Black pepper - to taste;
- Bay leaf- taste;
- Lemon - 1 piece;
Preparation:
Let's begin! Let's prepare our salmon. I prefer to take it straight away, it’s faster and easier. We wash the fish under running water and cut it into two equal pieces.
For the salting itself, I advise you to take coarse salt: it has more suitable properties for marinating.
Mix salt and sugar and rub into our salmon.
There is no need to use a lot of spices here, otherwise they will overwhelm the taste of the fish itself. We'll make do with black pepper and crushed bay leaves.
Add lemon slices on top and cover the bowl with plastic wrap. We place a press on top so that it puts pressure on the fish. Place the salmon in the refrigerator for exactly one day.
The next day, remove the press, drain the liquid and put it in the refrigerator for another day.
Cut the fish into thin slices and serve according to your taste!
This appetizer is prepared very quickly. Stuffed eggs are suitable not only for a wedding table, but also for any other holiday.
Ingredients:
- Eggs - 4 pieces;
- Cheese - 80 grams;
- Mayonnaise - 3 tablespoons;
- Walnuts - 3 pieces;
- Garlic - 1 piece;
- Batavia salad - a couple of leaves for serving;
- Salt - to taste;
- Pepper - to taste;
- Parsley - 1 small bunch;
- Pomegranate - 15-30 grains;
Preparation:
Let's prepare the products. We wash the greens under running water, peel the garlic and pomegranate. Boil the eggs, peel off the shells.
Cut the eggs into 2 halves, remove the yolk. Mash the yolks with a fork in a bowl and add finely grated cheese to them.
The next ingredient is walnuts. Finely chop them with a knife and add to the yolks. Squeeze the garlic there, add salt and mix the ingredients. Add 3 tablespoons of mayonnaise, mix everything thoroughly.
Take lettuce leaves and cut them into small pieces. We place each piece of salad in the whites of the egg halves and put the filling in them.
Decorate the stuffed eggs with parsley and add bright accent- pomegranate seeds. We put our appetizer on a plate and we can serve it to the table.
This snack will give you Summer mood and a charge of positivity even in the gloomiest autumn day, and preparing it is very, very simple.
Ingredients:
- Banana - 1 piece;
- Kiwi - 1 piece;
- Grapes - 1 bunch;
- Canned pineapples - half a can;
Preparation:
Let's prepare our fruits. Rinse them thoroughly under running water, peel the banana and kiwi from the skin.
Cut each pineapple circle into 8 pieces. Place on toothpicks in the following order: banana, kiwi, pineapple, grapes (can be changed to your liking).
Place the canapés on a plate and decorate as you wish.
A new interpretation of everyone's favorite Greek salad. Shall we get started?
Ingredients:
- Cherry tomatoes - 9 pieces;
- Olives - half a jar;
- Cucumber - 1 piece;
- Cheese cheese - 150 grams;
- Toothpicks - count on the number of canapés;
Preparation:
Prepare the vegetables, rinse the cherry tomatoes and cucumbers under running water. Cut the cucumbers into rings and cheese into cubes.
A quick cold appetizer that will please everyone.
Ingredients:
- Thin pita bread - 2 pieces;
- Dill -1 small bunch;
- Parsley - 1 small bunch;
- Soft cheese - 350 grams;
- Mayonnaise - 1 pack;
- Large cucumber - 1 piece;
- Tomato - 2 pieces;
- Eggs - 4 pieces;
- Crab sticks - 1 pack;
Preparation:
Prepare your food. Rinse the vegetables and herbs under water, boil the eggs and peel them.
Cut tomatoes, crab sticks and cucumbers into thin strips. Finely chop the greens. Cut the eggs into small cubes (you can use an egg slicer).
Lay out the pita bread and grease it with melted cheese. Arrange cucumbers and tomatoes. Spread the second layer of pita bread and grease it with a layer of mayonnaise, lay out eggs and herbs. Add crab sticks on top and wrap our pita bread.
Wrap the resulting roll in cling film and place it in the refrigerator for an hour.
We cut our pita bread into small slices and serve.
A classic cut that goes well with all drinks.
Ingredients:
- Cheese - 220 grams;
- Salts - 250 grams;
- Ham - 200 grams;
- Olives - 1 jar;
Preparation:
Cut the cheese into even cubes. Salts and thin slices of ham.
The main thing in this appetizer is the presentation. Take a round plate and start adding the filling (alternate the products). Place olives in the middle of the plate as a garnish.
We must not forget about the little guests; even the most strict little gourmets will like this appetizer.
Ingredients:
- Ham - 100 grams;
- Cheese - 100 grams;
- Eggs - 3 pieces;
- Garlic - 1 piece;
- Large cucumber - 1 piece;
- Mayonnaise - 4 tablespoons;
- Cherry tomatoes - 10 pieces;
- Lettuce - a couple of leaves;
Preparation:
Let's prepare the products. Rinse the vegetables and herbs under running water, boil the eggs and peel them.
Grate the ham and eggs on a fine grater, mix in one bowl, squeeze out the garlic. Grate cheese, preferably hard cheese, into the same bowl, season it all with mayonnaise and mix well.
The hats will be made from small cherry tomatoes. Cut them in half. Cut the cucumber into rings.
We arrange the dish with an improvised field - fresh salad. The basis of our mushrooms will be cucumber slices. The leg of the fly agaric will become a mass of ham, cheese and eggs. Place a tomato cap on the legs. The white dots that fly agarics are famous for can be made using mayonnaise.
Well, that's all, our mushrooms are ready.
There’s never too much seafood, so here’s another recipe with salted fish.
Ingredients:
- Lightly salted salmon - 1 piece;
- Feta cheese - 150 grams;
- Lettuce - a couple of leaves;
- Dill - 1 small bunch;
- Red caviar - a quarter of a jar;
Preparation:
Wash the lettuce leaves thoroughly, rinse the dill and finely chop.
Mix Feta cheese with herbs. Cut the salmon into thin slices and brush with cheese mixture, wrap the slices into rolls.
Place lettuce leaves on a plate and place rolls, steal the tops with caviar. Our rolls are ready.
A tender and satisfying appetizer that will definitely not be out of place on the holiday table.
Ingredients:
- Ready-made tartlets - 14 pieces;
- Philadelphia - 2 tablespoons;
- Quail eggs -7 pieces;
- Cherry tomatoes - 7 pieces;
- Crab sticks - 80 grams;
- Green onions - for decoration;
Preparation:
Let's prepare the food. Rinse cherry tomatoes and onions under running water. Boil the eggs, remove the shells. Cut eggs and tomatoes in half.
Let's start with the filling. Cut crab sticks into small cubes and mix with Philadelphia cheese.
We fill our tartlets and decorate them with half an egg and cherry tomatoes. Add a couple of onion sticks and our appetizer is ready!
Ham rolls are a simple and delicious snack. There are a great variety of fillings, let's try the simplest one - cheese.
Ingredients:
- Ham - 100 grams;
- Cheese - 150 grams;
- Mayonnaise - 3-4 tablespoons;
- Garlic - 2 cloves;
- Toothpicks - count on the number of rolls;
Preparation:
The filling is prepared very quickly and simply. Grate the cheese on a fine grater, add finely chopped garlic and mayonnaise to it. Mix everything thoroughly.
Cut the ham into thin slices. Lubricate the pieces with cheese mixture and roll them into rolls, securing with a toothpick.
Cheese balls in butter - tasty and easy.
Ingredients:
- Cheese - 250 grams;
- Eggs - 2 pieces;
- Nuts - 15-20 pieces;
- Flour - 100 grams;
- Vegetable oil- 200 grams;
- Salt - to taste;
Preparation:
First, separate the whites from the yolks. We remove the yolks; we won’t need them. Add a pinch of salt to the whites and beat with a mixer at low speed (you should get foam)
Grate the cheese on a fine grater and add to the whites. Form a ball from the resulting mass and add it inside. Walnut. Sprinkle the balls with flour.
Add to the pan a large number of oil and fry until golden brown.
Place the finished balls on a plate. Bon appetit.
A snack for any time of year! Tasty and healthy.
Ingredients:
- Bell pepper - 2 pieces;
- Soft cottage cheese - 200 grams;
- Mayonnaise - 2 tablespoons;
- Dill - 1 small bunch;
- Salt - to taste;
- Pepper - to taste;
- Garlic - 2 cloves;
Preparation:
Rinse the pepper under running water and remove the seeds. Wash the greens and chop finely.
Add greens to the soft cottage cheese and squeeze out the garlic, salt and pepper.
Stuff the peppers with curd mixture and cut into rings. The appetizer can be served!
What wedding would be complete without champagne? What could go better with this drink than fruit? A simple and easy fruit slice for a sparkling drink.
Ingredients:
- Orange - 1 piece;
- Kiwi - 2 pieces;
- Dark grapes - 1 bunch;
Preparation:
Fruits should be washed well. Peel the orange and kiwi and cut them into circles.
We serve it beautifully on a plate, arranging it in lines. Place grapes in the middle. Bon appetit.
The wedding table menu is one of the most difficult organizational issues. The choice of dishes becomes somewhat more complicated if the holiday is held at home. Firstly, because the question arises of who will cook. Secondly, after the guests you will have to wash a huge mountain of dishes. Thirdly, there are no ready-made sets of delicacies for a home celebration.
The menu for a wedding at home should be drawn up with a clear connection to 3 conditions.
Menu for a wedding at home
You don’t have to think through the menu for your home wedding table yourself. Even if you arrange everything yourself and have already figured out what to treat your guests to, advice from professionals will come in very handy. You can turn to catering companies from our catalog for help with the delivery of ready-made delicacies, and we will plan the table for your convenience.
Wedding holiday menu at home must necessarily include 7 points.
Remember that not all guests can consume meat, eggs, and fatty foods. Don’t forget to include pickles and assorted vegetables in cold cuts, and meatless sauté, stew, and roast in hot cuts. This condition applies to holidays of any scale. You are preparing a menu for a wedding for 15 people at home or meeting 50 and more guests, the issue of different preferences/constraints must always be taken into account.
Wedding menu at home: first and second day
Much when choosing dishes depends on the time of celebration and the day wedding celebration. The menu for the second day of the wedding at home should be selected based on yesterday’s “surplus”. That is, it is advisable to set clear accents: on the first day - maximum variety, on the second - light, refreshing food with plenty of soft drinks.
Try to make the menus of the first and second wedding days at home different. You can even experiment with different cuisines - for the first day use spicy Mexican dishes, for the second - light French dishes with wine sauce and an abundance of mushroom and cheese fillings.
Homemade wedding menu
Our experts, who have had more than one home wedding behind them, recommend focusing on the most “universal” products for wedding treats:
If your home wedding is planned for the summer, make sure you have plenty of ice and lemon. Homemade lemonade – The best way quench thirst.
Menu for a wedding at home for 10 people
The menu for a small wedding for 10 people (+/- 5–6 guests) should be structured like this:
Choose dessert in small formats. A big cake is not necessary for a small wedding. Small cakes, cupcakes, and vases of ice cream are much preferable.
Menu for a wedding for 30 people at home
A wedding menu for 20 people at home should be prepared based on clear proportions. The more guests, the greater the reserve must be provided. The experience of restaurants serving such events demonstrates approximately the following “dosage” per guest:
To prevent overeating, you can use the rules of professional catering. The wedding menu at home for 30 invited people should be divided into appetizers + salads (served first), hot appetizers (after the dance block), side dishes + main course (served towards the end of the evening) and dessert at the end.
Menu for a wedding for 50 people at home
Wedding menu at home for 50 and more people should also be served in stages. If the holiday falls in the summer, guests can be invited to the yard (there is more space here, and it’s more fun for everyone to cook together).
A wedding is, of course, a very important event: guests need to be tasty and satisfying, given plenty of drink, comfortably accommodated, and cheered up. Therefore, all the nuances of the menu, the arrangement of the holiday, and entertainment program you need to think it through carefully. Especially if all this enchanting action is planned to be held at home. Let's look at the features of the “food” program: home wedding and consider the most common dishes on wedding table Houses.
What to serve
The main advantage of home weddings, unless of course it is a large-scale party with the whole village, is a small amount of guests whose gastronomic preferences you are well acquainted with. It is these passions, along with your own culinary talents and financial capabilities, that will be the main determining factors in your wedding menu.
There is no fundamental difference in the composition of the menu or the serving of dishes in the case of a wedding celebration in one’s own home. The only thing you need to pay attention to Special attention– this is serving and decorating dishes and the scale of activity, that is, how much you can “expand” both in the number of dishes and in their volumes.
Depending on what category of guests you expect, you can roughly distinguish 2 menu options: traditional and exotic. Now let's look at examples of what is prepared for the wedding table in each of them, including recipes.
Traditional wedding menu
We start, as usual, with appetizers. In the traditional version, this can be colorful aspic, colorful sandwiches, obligatory meat and vegetable cuts, all kinds of rolls, popular salads and pickles, meat and fish pies. By the way, it is not at all necessary to abandon the traditional salads that are familiar to us - you can “modernize” them, both externally and by adding a new, piquant component to them. For example, a long-loved herring under a fur coat can “sound” in a completely new way if you use a little culinary imagination. Use our recipe - both you and your guests will see for themselves.
Herring under a fur coat in the form of a roll
Required ingredients:
- boiled beets (small sizes) – 3 pcs.
- apple (small) – 1 pc.
- boiled carrots (small sizes) – 2 pcs.
- boiled potatoes – 4-5 pcs.
- onions (small onions) – 2 pcs.
- boiled eggs – 3 pcs
- smoked fish (herring or any other) – 3 carcasses
- lightly salted herring
- mayonnaise – 3-4 tbsp. l.
Cooking method:
1. clean the fish (both smoked and lightly salted), carefully select the bones from it and finely chop it;
2. chop vegetables and fruits: grate (separately) carrots, apples, beets, potatoes and eggs, finely chop onions;
3. Cover our work surface with cling film (take somewhere around 0.5 m) and begin to lay out our roll: first, evenly distribute a layer of beets, then potatoes. Make a thin layer of mayonnaise. Next, lay out a layer of carrots and apples, coat it with mayonnaise. Now lay out a layer of eggs, again grease with mayonnaise, sprinkle with onions. Again we make a mayonnaise layer, lay out the fish and complete our multi-layering again with a thin layer of mayonnaise;
4. and now let’s move on to the most important moment - carefully roll up our roll with film and place it in the cold for a couple of hours, or better yet, longer;
5. Serve our original fish under a fur coat, garnished with herbs and lemon slices, cut into several pieces or portioned pieces.
As a main course, you can serve delicious stuffed sturgeon or rosy chicken. You can also cook according to original recipe cabbage rolls, roast, chops.
Choice of dessert, in addition to the obligatory wedding cake, is up to you - you can limit yourself to only sweets, or you can continue the holiday with cakes, fruit salads and desserts with ice cream.
Traditional drinks wedding menu at home includes the usual juices, mineral water, alcohol (at your discretion), as well as compotes and lemonades. You will also have no problems making tea or coffee if you wish.
Exotic wedding menu
Here, as appetizers, we choose original tartlets and canapés, multi-layer sandwiches, and cocktail salads. At the same time, give preference to recipes that include seafood, fish and light meat, as well as “overseas” vegetables and unusual sauces. One of the most successful options in this case for what to put on the wedding table is tartare. For example, from salmon, the recipe for which we offer you.
Salmon tartare “Mix”
This recipe for an original appetizer consists of 3 variations of tartare, which can be placed and served on one dish, preferably on lettuce leaves.
Required ingredients:
– salmon – 750 g
– shallots – 3 heads
- pickled capers - 1 tbsp. l.
- soy sauce
- Worcestershire sauce
- lemon, lime
– chives – 1 bunch
- olive oil
- freshly grated ginger - 1 tsp.
- tabasco sauce
- sesame oil - 1 tbsp. l.
- sesame seeds (lightly toasted)
- salt pepper
Cooking method:
1. prepare the ingredients: finely chop the fish and very finely chop the shallots, also chop the capers and a little chives (the rest will be used for decoration);
2. tartare No. 1: carefully mix a third of the volume of salmon, half of the onion and capers, a little soy sauce, olive oil and pepper, sprinkle everything with lemon juice;
3. tartare No. 2: mix the rest of the onions, capers and a third of the salmon, add a little Worcestershire, olive oil, a couple drops of Tabasco, pepper and sprinkle with lime juice;
4. tartare No. 3: mix the remaining salmon with ginger and sesame oil, add salt and sprinkle with sesame seeds;
5. Quickly put our tartars into molds and put them in the refrigerator for half an hour.
The choice of what to serve on the wedding table as the main course is also quite large on the exotic menu - it can be risotto or pilaf (with seafood or chicken), lasagna, meat or fish in original sauces, baked in foil or on the grill.
You will have to try to surprise your guests with dessert - choose unusual recipes sweets (tiramisu, mousses, multi-layer desserts, etc.). The cake should be non-trivial – if not in the recipe, then in the design.
Take an exotic approach to drinks - prepare various cocktails and mixes. But don’t forget about pairing drinks with dishes.