Cocktail and Cuisine Pairings for your Wedding Reception
post by Johanna Esposito of 617 Weddings
Hello fabulous couples! If you are having a difficult time coming up with a unique and delicious menu for your wedding reception, look no further. This blog is all about creating your consistent culinary theme for your big day! I focused on the up and coming trends of event cuisine as well as the classics.
You may want to grab a snack before reading this!
Leche Martini
This
cocktail is perfect for a spring or Summer Wedding! Garnish with fresh Leche
Fruit, a floating hibiscus flower or passion fruit pearls! This cocktail can be made without alcohol for a refreshing addition
to your wedding cocktail portion.
Pair your leche martini with an authentic South African Chutney Crostini.
This particular recipe is from Cape Malay Cuisine in Cape Town.
Garnish this passed hors d' oeuvres with South African black forest hybrid
calla lilys for a drastic color contrast.
Tasting
Flights with Seasonal Beer
Tasting
flights are a fun addition to a casual wedding reception.
Choose a
seasonal selection to create your culinary theme.
Pair a fall beer with
a mini Angus burger topped with a caramelized shallot jam and Stilton cheese or Korean Beef Skewers. Other small and delectable sandwich options include BBQ pulled chicken
with lime cream on a biscuit and a miniature heart shaped Reuben.
To hop or not
to hop, that is the question...
 |
 |
| Thanks Brett! We love your service with a smile |
Basil
Infused Vodka Shots
This
is such a unique addition to the cocktail portion of your wedding reception. They can be passed by servers or at a station. Make sure they are ice
cold for optimal flavor.
Pair with spanikopita or spinach squares.
This particular recipe is straight from my Yiayia's kitchen in Athens.
Champagne-
The Classic Cocktail
Champagne
can be passed as a refreshing and versatile option.
Add a raspberry,
strawberry, blackberry or blueberry for a pop of color and to adapt to a
wedding of any season. My personal fave is 3 blueberries to represent your
past, present and future.
Pair
your champagne with light and delectable crudites shooters. I suggest haricots verts, broccolini tips, long stem on baby carrots presented
in a trumpet style shot glass.
Your guests will love tuna tartar served on a crispy wonton presented on a wine board
garnished with scallion | if
the presentation suites your theme
Its
hard to beat the sushi and champagne pairing!
They complement each other almost as well
as you will on your wedding day.
Lemon
drop Martini
There
is a reason that this tart summer favorite has been popular for so many years.
When you mix tart and sweet together, you get a sweet and delicious treat that
can pair with so many cuisine options.
I love this "play" on ceviche designed to accommodate
palettes of guests who are not necessary into raw fish. Garnish this unique offering with a charlie brown orchid from Peru to tie
together the International feel of the food. Try pairing this option with a
pisco sour to be ahead of the trend.
Spiked
Milkshakes
Chocolate,
Vanilla or Strawberry, a spike milkshake can be a wonderful
way to keep your
guests refreshed.
Keep the portions small so they don't fill up at this
action milkshake station.
Pair your milkshakes
with nostalgic Patty melts.
Its all about great
friends, family and food!
More
Beer
A crisp lager can be a
great option for a passed drink. Men and women love it alike and it pairs
well with so many horsd'oeuvres. Make sure the beer is icy cold!
One
of my favorite pairings with an icy cold lager is Thai chicken lettuce wraps.
Any kind of lettuce wrap will do to accommodate your guests
palettes.
Red
Wine
Red
wine can be served in the winter, spring, summer or fall. Consider first
the climate and then the cuisine. Both factors will dictate the amount of
red wine and red wine pairings should be passed for the cocktail hour of your
wedding reception. In the warmer months,some guests will gravitate toward white
wines. There are always a portion of your guests that will appreciate
your wedding pairing with red wine.
Here
are some of my favorites...
 |
| A Napa Cabernet Sauvignon & Colorado Lamb Chops. Any Cabernet will do as long as it is well balanced, has a supple texture, an approachable grip and earthy notes. |
 |
Brunello
di Montelcino & Veal Meatballs
Sangiovese
based wines pair well with veal meatballs. Notes of licorice, dried ginger,
cured meat and white pepper will appropriately enhance this dish.
|
 |
Pinot
Noir & Stuffed Mushrooms
A
fruit forward Pino Noir is a pleasing pairing with a savory stuffed mushroom.
Chile and Oregon produces some affordable options that I love to pair for
a fall wedding.
|
White
Wine
White
wine is also appropriate for all seasons and of course lends itself to warmer
months. Consider your white wine selections carefully. You will want to
be able to accommodate most guests while offering a limited selection to thwart
any lines at the bar. If you are not hungry by now,
my favorite white wine pairings should do the trick!
 |
Dry Muscat & Melon
and prosciutto
The
perfumy, grapey character of the Muscat is the ideal compliment to this salty
sweet classic. Prosciutto di Parma is a must in this dish. Is there really any
other kind of prosciutto?
|
 |
Pinot Grigio & Shrimp Cocktail
There are many characteristics and flavor profiles to to a Pinot Grigio.
Try a dry, austere and crisp wine to optimize the experience.
A Chenin blanc of the same characteristic is also a great option.
|
 |
Vegetable
Summer Rolls
This
delicious option follows the same pairing guidelines as the shrimp cocktail.
If
you choose, it can also be paired with a light red such as
Montepulciano or
Pinot Noir.
I hope you have enjoyed reading this blog as much as I enjoyed writing it!
Happy Planning (and eating)!
|
No comments:
Post a Comment