Signature Fall Cocktail

Having a bridal shower this fall? (Or maybe you're throwing one for someone) Ths fall cocktail is perfect for the occasion!

2 parts ginger ale, 2 parts fresh cider, 1 part bourbon (or Southern comfort) - don't forget the apple slice!

A Breakfast Reception

How about an intimate breakfast wedding reception, complete with doughnuts and milk! The team at Marry This! created a fun doughnut-themed design complete with pretty Italian bottles to hold milk.

Open Bar Cash Bar or No Bar

Alcohol at weddings is a touchy subject, with many permutations and what you serve is entirely up to you. Various factors, including budget, determine whether you choose to serve a full bar, limited cocktails, Beer and Wine, or no alcohol.

You may just get smited by other brides-to-be if you bring up having a cash bar but honestly, if the bride and groom are on a budget, and they’d like a way to have beer or glass of wine offered to their guests rather than nothing at all, then why not?  Open bar can be disastrous if you believe you will have unruly guests who can't control their intake. 

The bottom line is, do what works for you and your crowd and be responsible.

Potatoes with Creme Fraiche and Bacon

Ingredients:

Makes 2 dozen

• 3 medium leeks, white and pale-green parts only, washed well, and drained
• 2 teaspoon course salt
• 12 small round red potatoes
• 5 slices of thick-cut bacon
• 2 1/2 tablespoon creme fraiche , or sour cream
• course freshly ground pepper

Directions:

1. Cut leeks into 1/8-inch-thick rounds; set aside. Fill a medium saucepan halfway with water. Heat until simmering; add leeks and salt. Simmer gently until leeks are tender, about 3 minutes. Using a slotted spoon, remove leeks, and set aside to cool. Bring water to a boil, and add the potatoes. Boil gently until potatoes are tender, about 15 minutes. Remove, and set aside to cool.
2. Meanwhile, preheat oven to 350 degrees. Place bacon strips on a parchment-lined baking sheet, and bake until browned and crisp, about 18 minutes. Transfer to paper towels to drain. Cut bacon into 1 1/4-inch pieces.
3. Halve potatoes, and cut a small slice from the bottom of each half so it sits flat. Place a dab of creme fraiche and a piece of bacon on top of each half. Top with leek rounds; season with pepper. Serve at room temperature.

From Good Things for Weddings 2004 , Special Issue 2004

Elegant Hors d'Oeuvres

The food you offer to your guests during the cocktail hour sets the tone for the rest of the reception. So it's worth taking care in selecting it, paying attention to both the presentation and taste.

Colorful Cocktails

Pineapple puree is shaken with ice, pineapple juice, and vodka; the inside of the goblet is sprinkled with caramel dust.

Seltzer replaces vodka in the non-alcoholic version, which is garnished with a sugar-edged pineapple slice.

Sugar-Cookie Cakes

Basic sugar cookies become elegant favors when stacked to resemble miniature wedding cakes and topped with sugar flowers. The sugar cookies showed above were spread with royal icing, then assembled once the frosting was set. YUM!

Honeymoon Cocktail

A mix of apple brandy, Benedictine (an herb and-spice-based spirit originally made by monks), and lemon juice, it's shaken over ice and served in martini glasses.

Ingredients

• 2 pieces of fruit leather, for garnish (flat, not rolled)
• 3 ounces apple brandy
• 3 ounces Benedictine
• 2 1/2 ounces lemon juice, or more to taste

Directions

1. Prepare garnishes: Cut rounds from fruit leather with a 1 3/4-inch diameter canape or cookie cutter, then use the same cutter to cut a crescent from the edge. Make a small slit, on a slant, in the center of the inside curve.
2. Prepare drinks: Combine the remaining ingredients in a cocktail shaker, and fill with ice. Shake vigorously, then strain and serve immediately in chilled glasses. Slide the fruit-leather crescents onto the rims of the glasses.

Lavender Champagne

This is an excellent drink for a spring or summer wedding toast!

Ingredients

(Serves 16)

• 1/2 cup sugar
• 1 tablespoon dried lavender
• 4 bottles (750 mL) dry Champagne or sparkling wine, chilled
• Fresh lavender sprigs, for garnish

Directions

1. Bring sugar and 1/2 cup water to a boil in a saucepan, stirring to dissolve sugar. Stir in dried lavender. Remove from heat. Let cool completely. Strain out lavender. Refrigerate syrup until ready to serve (up to 1 month).
2. Pour about 6 ounces Champagne and 1 1/2 teaspoons syrup into each flute. Garnish each with a lavender sprig.

Marzipan Cherries

Give your guests something to 'oohhh and ahhh' at AND make it delectable too! These marzipan cherries are easy to make and so delish!

In the photo:
Cover dried sour cherries in marzipan and luster dust, then add faux leaves on top for a touch of gold. For the stems and leaves of these cherries, use dismantled gold plastic foliage.

Recipe:
Ingredients:

(Makes 12)

• 3 1/2 ounces marzipan
• 12 dried cherries
• Luster dust, in tan opal (Sugarcraft)

Directions:

• Divide marzipan into 12 pieces. Flatten, and wrap around dried cherries, covering completely and rolling into a ball.
• Using a toothpick, make a hole at the top of each and an indent along one side.
• Brush with luster dust.
• Insert stems into top holes.
• Store airtight at room temperature, up to 2 days.

Source: marthastewartweddings.com