Stylish Weddings for Less by Catherine Sabino

Author:Catherine Sabino [SABINO, CATHERINE]
Language: eng
Format: epub
ISBN: 9781933231754
Publisher: Filipacchi Publishing
Published: 2009-11-30T16:00:00+00:00

Cupcakes have become an increasingly popular and affordable alternative to pricey wedding cakes.

Catering guru Mary Cleaver suggests a soup first course using seasonal ingredients, as in this gazpacho, to save on reception costs.

For a cocktail-party reception, hors d’oeuvres needn’t be expensive, like the poached figs served here.

For a memorable cocktail party, ask your caterer to come up with imaginative hors d’oeuvres that reflect the season. I like soup shots, onion and goat cheese tartlets, poached figs, vegetable tarts. None of the ingredients need be expensive.

For sit-downs, a soup first course is the most economical, particularly when using seasonal vegetables. Make it interesting: Depending on the season, a spring pea or parsnip soup, maybe a gazpacho.

For entrées, mahi can be reasonable. I’d wrap it in a banana leaf and serve with passion fruit vinaigrette. Chicken potpies are another option.

For pasta as an entrée (you wouldn’t have a soup first course), I’d recommend lasagna—something that can be prebaked and reheated, which is important if you’re at an untraditional site. Ask your caterer for an unusual pasta combination, like a tricolor lasagna or an herbed-pasta rotolo with spinach and ricotta filling.

For reception wines, stay local. If you’re near a wine-growing region, you can find some great deals. For those in or near the New York metropolitan area, two Long Island vintners offering good value are Macari with Merlots starting at $11 a bottle and Wölffer Estate with rosés about $16 per bottle.

Keep cake costs down with cupcakes. You can have a lot of fun with the cake/icing combinations depending on the season. For spring, I’d recommend a buttermilk cake with lemon buttercream icing; for fall, gingerbread with maple meringue.

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