The final part of any wedding - feast. If the wedding banquet menu is correct, the dishes were delicious, and all on the table was in abundance - so the event was successful. On whether the wedding feast the newlyweds and guests to enjoy the success of the entire celebration. One of the first questions that should be addressed when organizing a wedding - preparation of the correct menu, selection of delicious dishes, the calculation of servings depending on the number of guests, so that everyone had enough and left a lot of extra food.
How to make a menu for 20 people
Before drawing up the organizers of the wedding menufeast need to know exactly the number of guests. It is necessary to calculate how much would be men, women and children will be present. Composing wedding menu, we should remember that for the convenience of guests snacks and other meals should be spread on plates and salad bowls, so that for every 6-7 people had their own separate plate with a specific dish. For example, a dish cooked for 20 guests, need to be expanded in three different plates.
We take into account the number of guests, male and female
In drawing up the wedding menu should be taken into accountfloor guests. It is known that men eat a little more women. For example, a salad at a wedding banquet is prepared at the rate of 50 grams per guest. If among the invited more men should be prepared cold snacks at the rate of not 50, and 70 grams per guest. Particular attention in the preparation of the wedding party should be given to the purchase of alcoholic beverages. Ladies mostly consume wine, liqueurs, and representatives of the strong half of humanity - spirits.
The presence of children at the wedding
Usually wedding feast lasts from 6 to 8 hoursand the longer it will be difficult for children to sit all the time at the wedding table with adults. Therefore, children should be covered with a separate table to snack after they had the opportunity at any time to get up from the table for the wedding and have fun. It should take care of the preparation of a special children's menu. Children should not serve spicy food, junk food - fatty meats, salads with mayonnaise sauce. Light salads, lean meats, boiled fish, fruit, desserts - is the basis of children's wedding menu.
We expect the number of dishes for 20 people
Menu on wedding feast consists of coldsnacks, hot and sweet dishes, drinks. Appetizers - Fish is 1-2, 2-3 meats, 1-2 kinds of cheese, 2-3 salad, vegetable cutting. Main courses should be at least two - one of them a fish, the other - the meat, which is served with a side dish. Desserts at the wedding feast - a pastry, cakes, fruit, ice cream. About a wedding cake care should be taken separately. Weight of the wedding cake for the feast to 20 guests is usually about 3-4 kg.
It is necessary to prepare a sufficient number ofdrinks - both alcoholic and non-alcohol beverages. For guests of the wedding feast buy champagne, vodka, cognac, whiskey, wine, vermouth. Separately, the newlyweds are set to 2 bottles of champagne, one bottle is traditionally drunk spouses at the celebration of the 1st wedding anniversary, and another - after the birth of their first child. If the wedding menu is a large amount of meat snacks and dishes with sauce, emphasis should be placed on a red wine that is usually served with meat.
When purchasing alcohol for a wedding feast, it is necessarysee to it that there was no discord: drink a lot of visitors and undesirable to mix alcohol. There must be a certain margin of alcohol, so guests do not have to mix drinks. In addition to alcohol, and soft drinks are bought juices (2 kinds), still and sparkling water. According to etiquette, on the wedding table served small bottle of water with a capacity of 0.25-0.5 liters. Juice for guests poured into jugs. A sample list of drinks and food for the wedding menu for 20 guests:
- champagne - 5 bottles (2 more separately for newlyweds);
- red wine - 10 bottles of 0.75 liters;
- vodka / brandy / whiskey - 10-12 bottles of 0.5 liters;
- Juice - 5 liters;
- Carbonated water - 40 bottles of 0.5 liters;
- water without gas - 10 bottles of 0.5 liters;
- sliced meat (pork, ham, Swiss roll) - by 0.8-1 kg of each type of meat product;
- Smoked sausage - 0.7-0.8 kg;
- cheese (2 species) - for 1-1.2 kg of each species;
- pickled mushrooms - 0.8 kg;
- olives - 0.7 kg;
- Fish - 0.8 kg;
- red caviar - 5 cans of 120 grams;
- caviar black - 1-2 banks 120 grams;
- fruit - 4-5 kg;
- chocolate candy - 1 kg.
Features of drawing up the menu, depending on the time of year
Many couples tend to hold a wedding in the fall. In the autumn a large selection of fresh and natural meat, dairy products, especially fruits and vegetables. In autumn wedding menus include poultry, vegetables grown by open way. In winter, the choice of vegetables and fruit is not so big, we have to be satisfied with what is on sale. In the cold season the body requires more calories, so the wedding menu includes high-calorie meat dishes. Under such an abundant snack are good spirits.
In the spring the body lacks vitamins,so the wedding table is required to submit fresh herbs and vegetables. In the summer heat to consume fatty meats, salads heavy with high-calorie sauce is not very desirable. Therefore, the main emphasis should be placed on light salads, low-calorie fish, dietary meat, dishes with seafood. So, a good choice of main course summer wedding menu is seafood mix with scallops and shrimp and salmon with asparagus.
Sample menu for the celebration of the winter
In recent years become a popular winterwedding: wedding car rental, premises for celebrations significantly cheaper. Winter wedding feast menu consists of high-calorie and nutritious meals. In the wedding photos and video can be clearly seen that in winter, guests lean on any food: it's cold outside, it increased the number of calories required for normal life. Therefore guests of a wedding celebration offers meat and fish dishes, appetizers, salads with mayonnaise sauce. Sample wedding menu:
- Canape with smoked salmon.
- Sandwiches with caviar.
- Liver mousse tartlet.
- Cheese cutting of "Cheddar" cheeses, "Maasdam".
- Salad with arugula, cherry tomatoes, mozzarella.
- Salad chicory with marble cheese.
- Salad "Greek" with black olives.
- Sebas Roast with mashed cauliflower.
- Mushrooms Stuffed chicken breast with green beans.
- Coffee Tea.
Menu summer wedding table
Weddings in the summerhas its benefits - wedding season is just beginning to enjoy the party room is easy to find. By the middle of summer begin to ripen vegetables grown in the open air. They are distinguished by a pronounced taste, so the dishes for the summer wedding receptions are not only nutritious but also delicious. In the summer heat you do not want high-calorie foods, mayonnaise salads and other heavy meal. Sample menu summer wedding feast:
- Roll salted salmon with olives.
- Seafood cocktail with shrimp and scallops.
- Chicken roll with prunes.
- Duck liver foie gras.
- Cheese cutting of "Parmesan" cheese varieties and "Cordon Bleu".
- Asian salad with mandarin oranges.
- Radicchio salad with almonds and "Roquefort" cheese.
- Rabbit with prunes and parsley.
- Braised lamb with aubergine and sour cream.
- Cod with rosemary and capers, vegetable puree.
Recipes of cooking at home
The wedding feast is held in a restaurant orat home. If it is not possible to spend on rent of the hall extra money, why not spend a celebration at home. Holding a wedding feast at home has the following problem: Cooking - appetizers, desserts, main courses of meat and fish have to spend a lot of time. But there are advantages: the wedding feast will cost much cheaper, and will take place in a more comfortable home environment. We offer these recipes of cold appetizers, main dishes and desserts at the wedding table:
- Pork loin with soy sauce - an appetizer for the wedding menu.
- pork loin - 2 kg;
- maple syrup - half a teaspoon;
- soy sauce - 0,1 l;
- set of spices "Summer" (pepper, salt, onion, paprika, dried carrots, mustard seed, cumin, parsley) - 100 g
Preparation of meals:
- Cut the meat in half.
- Mix the syrup and soy sauce.
- Marinatorom or a syringe with a thick needle shot up both pieces of meat marinade.
- Mash the meat to absorb the marinade.
- Dip brisket in a mixture of spices.
- Wrap the meat in thick polyethylene.
- Place the meat in a plate, stick a thermometer in it, include convection mode.
- Bake at a temperature of from 20 to 80 ° over 2 hours gradually bringing the temperature to 70 degrees.
- Cool, add up the dish in the refrigerator for 9-10 hours.
- Chicken roll - an appetizer for the wedding menu.
- chicken - 1 piece;
- mushrooms - 200 g;
- pistachios - 30g;
- garlic - 5 cloves;
- salt, pepper and other seasonings.
Preparation of meals:
- Carefully remove skin from poultry, separate the meat from the bones.
- Cut the mushrooms into cubes and fry them.
- Cut the chicken meat into cubes.
- Cut the garlic, pistachios half.
- Lay all the ingredients in the chicken skin, roll in the form of roll.
- Wrap loaf in foil, put in the oven.
- Bake for one hour at 200 degrees.
- Cool, add up the dish in the refrigerator.
- Hot salmon fillet - main course wedding menu.
- Salmon - 1 kg;
- olive oil - 0,25 l;
- Oregano - 1 tbsp. l .;
- Soy sauce - 150 ml;
- lemon juice - 0.1 liters;
- salt pepper.
For the sauce:
- dry white wine - 150 ml;
- cream - 22%;
- water - 0.25 liters;
- Mustard (grain) - Article 10. l;
- shallots - 2 pieces;
- olive oil - 0.1 liters;
- pepper, salt.
Preparation of main course:
- Check the absence of bones in fish, remove them if necessary.
- Mix lemon, soy sauce, olive oil, oregano.
- Marinate salmon - 1-2 hours.
- Prepare the sauce. Fry onions in butter, add the wine and cook until complete evaporation of the liquid.
- Add to the pan the water, cream, mustard, spices. When the contents of the pan comes to a boil, turn the heat off.
- Preheat oven to two hundred degrees.
- Marinated salmon lay on a baking sheet.
- Bake for fifteen minutes.
- Pour over the salmon with cold sauce. Serve hot.
- Duck breast with sea buckthorn sauce - main course wedding menu.
- duck breast - 1 piece;
- Frozen sea buckthorn - 0.25 kg;
- Honey - 5 g;
- Sugar - 10 g;
- lemon juice - 10 g;
- Mustard - 10 g;
- pepper - 5 g;
- oil for frying, salt and pink pepper;
Preparation of main course:
- Clear meat from feathers residues, rinse, dry.
- Grind the spices.
- Make incisions in the meat, rub grind the spices and salt.
- Thaw in the microwave berry.
- Buckthorn to rub through a colander, mix with lemon juice and sugar, bring to a boil, boil for 2 minutes.
- After cooling the mixture is dissolved in honey mustard.
- Roasted meat on the hot pan until a crisp.
- Wrap the meat in aluminum foil to keep it a quarter of an hour.
- Before serving, pour the sauce meat dish.
- Fruit tartlets - Dessert menu for the wedding.
We need to test:
1. Short pastry
- butter - 0.5 kg;
- sugar - 0.25 kg;
- powdered sugar - 100 g;
- ground almonds - 2 tablespoons. l .;
- Eggs - 3 pieces;
- flour - 0.8 kg.
- jelly, fruit.
2. Almond Cream
- butter - 150 g;
- ground almonds - 130 g;
- sugar - 0.25 kg;
- egg - 4 pieces and one protein.
- milk - 0.3 l;
- sugar - 1 tbsp;
- yolk - 2 pcs;
- corn starch - 2 tbsp;
Preparation of meals:
- Prepare the dough. Melt the butter, add the powdered sugar, whip.
- Pour butter, whisk.
- Beat in egg batter, flour, nuts.
- Roll up the dough into a film, put in the fridge for an hour.
- Prepare the almond cream. Mix all ingredients, shake up, put in the fridge.
- Prepare the custard. Rub the sugar and the egg yolks, add the starch.
- Pour the milk in a separate bowl, add sugar, combine with the yolks, boil to a simmer over low heat. Continuing to stir, cool.
- Take the dough, put in shape, cover the top with almond cream.
- Bake at 180 degrees for fifteen minutes.
- Cool, lay out fruit, using pastry syringe cover custard.
- Panna cotta with caramel persimmon - the dessert menu for a wedding.
- cream - 0.15 liters;
- Gvozdkov buds - 3 pieces;
- Milk - 0.15 liters;
- cinnamon - pinch;
- Vanilla essence - 3 drops;
- cane sugar - 3 tbsp. l;
- gelatin - 1 tsp .;.
- water - 0.05 liters;
- persimmon - 1 piece;
- Garnet - a handful;
Preparation of meals:
- Soak gelatin in water for 10 minutes.
- Mix the milk with the cream, add the cinnamon, cloves, vanilla essence, sugar cane.
- Put the mixture on the fire for 10 minutes, covered with a lid.
- Strain the mixture of cream and milk, add gelatin and mix.
- Pour into glasses and forms, to lay down in the fridge for 1 hour.
- Cut persimmon into cubes, sprinkle with cane sugar, put on a small fire. Simmer 5 minutes, stirring occasionally, cool, pour into molds.
- Take the frozen cream, spread persimmon, sprinkle with pomegranate seeds. Serve chilled.