Hot dishes for a wedding: recipes with photos. What to cook in the summer for a wedding on the table for guests and newlyweds - a selection of delicious and unusual dishes for the menu

Traditional wedding food and drinks
There are no specific traditions as to what exactly should be on the festive wedding table, but there have always been some traditional wedding dishes, such as chicken. In ancient times, the bride and groom were secretly fed chicken before the holiday, since at the feast the young were not supposed to eat. Chicken was also served to guests. The traditional chicken pie was also associated with it, inside of which there were baked eggs, and the top was decorated with a chicken head made of dough. By tradition, pork should also be on the table - a symbol of the future wealth and well-being of the young. Well, the wedding feast is crowned, of course, with a pie or cake.

As for drinks, there are no strict rules here either, with the exception of beer - it is not accepted to serve it on the first day of the wedding. Usually guests are treated to beer on the second day.

At midnight, when the bride takes off her veil and changes her wedding dress, which symbolizes the transition from bride to wife, it is customary to serve champagne. In general, this noble drink at weddings is drunk mainly during the first toast, then vodka, cognac and wine are used.

For 10 people, the following figures can be taken as a basis: 3 ~ 4 bottles of spirits (vodka, cognac, etc.), 2 ~ 3 bottles of champagne, 3 ~ 4 bottles of wine. This approximate number may be adjusted based on the list of invitees. The midnight refreshment trays can also have strong cocktails.

If you want to make your celebration non-standard and completely get rid of the worries associated with organizing a wedding banquet, ask for help from a catering company that professionally organizes and services any festive events: buffets, banquets, anniversaries, dinner parties, coffee breaks, presentations , corporate parties, barbecue.

Catering, or banquet service, begins with the fact that you come to the office of the company and discuss with the employee of the company the list of services provided. This limits your participation in organizing the celebration. Further, highly qualified personnel will take care of the complete arrangement of your holiday - from finding a room and delivering your guests to preparing an entertaining wedding program.

Taking into account your wishes, the staff of the catering company will find a room for the banquet. It can be a country house or just a picturesque place surrounded by nature, where tents will be set up, furniture and dishes will be brought. Your guests will be quickly delivered to the place of the banquet by a comfortable bus or car.

The mood of the newlyweds and their guests depends on how the banquet room is decorated and the table is served. Do not skimp on the original design of the wedding banquet. A beautifully decorated and served table will create a solemn holiday atmosphere. Plus, it won't drain even a modest budget too much. Beautiful flower arrangements will make the wedding table elegant and pleasantly surprise your guests. Your wedding will be remembered by both you and your guests. Tablecloths play a special role in the decoration of the table. Your banquet table will not look elegant if it is not decorated with beautiful tablecloths. It's no secret that we follow a certain fashion in every aspect of our life. As there is a fashion for clothes, so there is a fashion for the interior and decoration of the table. The color, texture, pattern of the fabric determine our choice in this matter. If you want someone to say about your wedding: “What a stylish wedding” ¦, you just have to say about it. And your organizer will ensure that the wedding table is decorated with the latest fashion trends in the textile industry.

Preparing a festive table is not an easy task. It requires skill, a sense of proportion, tact, grace and much more, without which it is impossible to create a festive atmosphere. Of course, the most important thing is to think over the menu correctly. Usually, a large place on the festive table is given to a variety of cold and hot snacks. The main dish on the wedding table is fried or stewed meat, poultry or fish. Depending on the number of guests, the festive lunch menu may include two or even three second hot courses. Let's remember the famous saying: weddings are arranged for parents and guests. In this case, the newlyweds hardly want their guests to be dissatisfied with the quality of the prepared dishes or leave the banquet hungry. This will not happen if you turn to professionals. At the same time, the cost varies depending on the number of gourmet products and the complexity of the dish being performed. The table is completed with dessert dishes, and, of course, a wedding cake is a decoration of a festive banquet. Previously, young people were given a loaf with figures of doves or swans for their weddings, symbolizing family happiness and harmony. Today, the newlyweds, according to Western tradition, cut the "multi-story" wedding cake, thus making the first joint effort in the role of spouses.

A special place in the menu of the festive table belongs to alcoholic beverages. When choosing wine or strong alcoholic drinks for a wedding table, you need to take care not only of its quantity, but also of quality, and of harmonious compatibility with the dishes included in the menu. All this is difficult to do without a certain experience and taste. The best chefs and sommeliers will gladly help you to prepare a wedding menu and realize your wishes in exquisitely prepared dishes.

Recently, it has become fashionable to arrange wedding ceremonies in the national style - from a fiery Mexican wedding to a ceremonial Chinese one. And for this it is not at all necessary to travel abroad. The catering company specialists will organize the most original and unusual wedding for you. The menu of the wedding table, the script and the entire entourage of the celebration, including the clothes of the waiters, will be completely designed in a certain style.

Running after the calculator

The amount of expenses for a wedding banquet is made up of the cost of dishes from your chosen menu and drinks. Now almost nowhere is a separate fee for renting a hall taken. The only condition is the minimum number of guests or the order amount, which each restaurant sets in its own way.

The main thing when organizing a feast is the choice of the menu. You should not rely on your own strength in this, it is better to heed the advice of professionals. The menu must be composed in such a way that, firstly, the table is beautiful, and secondly, that the guests leave happy, well-fed, but not overeat. As a rule, at a wedding, they eat for the first 10 minutes, and then they drink more. Therefore, it is better to include several types of snacks in the menu.

The number of servings (assorted, salads) is calculated from the weight of one dish according to the menu, for example, a portion of 100 g in a banquet version can be taken for two, 150 g - for three. There are also portioned hot snacks, such as julienne, they are ordered based on the number of guests. It is best to "organize" the table in several changes of dishes - the more serving, the more lively the banquet takes place. It is appropriate to order the hotter the lighter one - poultry or fish. Many restaurants have multi-portion dishes on the menus; this is the most convenient, economical and beautiful option. First, such a dish is displayed in the hall so that guests can see it, before serving it is warmed up in the kitchen, and then the waiter in the hall cuts it and serves it to the guests.

Before the arrival of the newlyweds, it is customary to treat the gathering guests with an aperitif (1-2 glasses of wine, champagne or something stronger per person). The rest of the drinks are most often put on the table and poured by the waiters. Liquor in restaurants is expensive, so many people tend to buy drinks outside their walls. But before you decide to do this, discuss the possibility of bringing "your" alcohol with the administration of the restaurant. This is often allowed on the condition that some of the drinks will still be purchased at the restaurant. It can be difficult to calculate the required rate of alcoholic beverages. Champagne at weddings is drunk mainly during the first toast, then vodka, cognac and wine are used. However, based on 10 people, you can take the following as a basis: 3-4 bottles of spirits (vodka, cognac, etc.), 2-3 bottles of champagne, 3-4 bottles of wine. These are approximate figures that can be adjusted based on the list of invitees.

The banquet ends with a wedding cake, which is ordered "by weight" at the rate of 1.5-2 kg. for 10 people.

Sample options for wedding menus.

Option 1

Cold appetizers, salads

1. Caesar salad - romaine lettuce leaves with fried chicken fillet, anchovies and Parmesan cheese

2. Salad with bacon and chicken and crispy bacon, fresh cucumber, marinated and fried chicken fillet with croutons and Green Cheese sauce

3. Roast beef salad (pickled artichokes, bell peppers and veal roast beef with Blue Cheese sauce)

4. Meyerhold salad (boiled tongue, ham, apples, Parmesan cheese)

5. Assorted meat - smoked sausage, neck, chop,

8. Assorted cheeses - rambol with nuts, fleeting, Camembert President, mozzarella Santa Lucia, kiwi, cherry, klyubnika, almond

10. Beef tongue - boiled beef tongue with mustard and horseradish

11. Assorted fish - light-smoked salmon, hot-smoked sturgeon, cold-smoked sturgeon

Hot appetizers

1. Poultry cocoon with mushrooms

Hot dishes, side dishes

1. Beef tenderloin medallion - fried beef tenderloin in bacon with Red Wine sauce

2. Grilled salmon steak

3. French fries

4. Steamed vegetables - broccoli, cauliflower, "Baby" - carrots

Desserts, drinks

1. Fruit bowl - strawberries, bananas, apples, pears, grapes, oranges, watermelon

Option 2

Cold appetizers, salads

1. Salad Jacques - mussels, peeled shrimps, dry white wine, green peas,

2. Sweet red pepper, lemon, green lettuce (leaves), whiskey

3. Mexican salad - corn, sweet green peppers, rice, bananas, shrimps

4. Roasted salted peanuts

5. Pomegranate bracelet salad - kernel walnuts, pomegranate, beets, boiled egg, potatoes, smoked chicken

6. "Chinese Dragon" salad - pork pulp, onions, carrots, beets,

7. Pickled gogoshars

8. Assorted meat - smoked sausage, neck, carbonade,

9. Olives, olives - marinated Spanish olives and olives with lettuce and herbs

10. Assorted vegetables - tomatoes, cucumbers, bell peppers

11. Assorted pickles - wild garlic, cucumbers, tomatoes, pickled garlic, pickled cabbage

12. Mushrooms marinated with onions - pickled honey mushrooms with shallots and cranberries

13. Eggplant stuffed with walnuts and garlic

14. Tulip tree - tomatoes stuffed with cheese, garlic and mayonnaise

15. Assorted fish - light-smoked salmon, hot-smoked sturgeon, cold-smoked sturgeon

Hot appetizers

1. Poultry cocoon with mushrooms

2. Pancake bag with mushrooms - a pancake stuffed with mushrooms with a creamy sauce

3. Pancake bag with shrimps and salmon - a pancake stuffed with cold-water shrimps and Norwegian salmon with White Wine sauce

Hot dishes, side dishes

1. Marinated in white wine, fried boneless pork loin

2. Trout, stuffed, fried trout stuffed with salmon, mushrooms, cocktail shrimps, on a spinach pillow, with champagne sauce

3. Stewed rice with vegetables

4. Boiled potatoes with herbs and butter

Desserts, drinks

Option 3

Cold appetizers, salads

1. Salad "Sea Lagoon" - mussels, pineapples, hot-smoked sturgeon, light-smoked salmon with "Aurora" sauce

2. "Shanghai" salad - fried chicken fillet, bell pepper, pineapple

3. Natural crab salad

4. Tropicana salad - lettuce, fresh cucumbers, orange pulp, cocktail shrimps, Bulgarian pepper with Tonkatsu sauce

5. Assorted meat - smoked sausage, neck, carbonade

6. Olives, olives - marinated Spanish olives and olives with lettuce and herbs

7. Assorted vegetables - tomatoes, cucumbers, bell peppers

8. Assorted pickles - wild garlic, cucumbers, tomatoes, pickled garlic, pickled cabbage

9. Mushrooms marinated with onions - marinated mushrooms with shallots and cranberries

10. Eggplant stuffed with walnuts and garlic

11. Tulip tree - tomatoes stuffed with cheese, garlic and mayonnaise

12. Assorted fish - hot smoked eel, light smoked salmon, hot smoked sturgeon, cold smoked sturgeon with herbs, lemon and olives

Hot appetizers

1. Japanese style chicken - chicken meat marinated in soy sauce with garlic, deep fried with Tonkatsu sauce

2. Eggplant "Sote" marinated in soy sauce, baked eggplant with fresh tomatoes, onions and garlic oil

Hot dishes, side dishes

1. Salmon pigtail - fillet of sturgeon, salmon and pike perch stewed in white wine with Champagne sauce

2. Pork loin stuffed with mushrooms and onions

3. Fried potatoes with mushrooms

4. Asparagus with creamy sauce

1. Fruit bowl - strawberries, cherries, bananas, apples, grapes, pears, kiwi, oranges, grapefruits

2. Ice cream in assortment

3. Camembert Fries - deep-fried Camembert cheese with fresh cranberry and red wine sauce

Option 4

Appetizers and salads:

Meat platter

Fish platter

Tomato stuffed with julienne

Eggplant baked with Manuri cheese

Spider line salad (crab meat, holy cucumbers, celery, sesame seeds, masago caviar, wasabi, Japanese mayonnaise)

Caesar salad (Romanesque salad, chicken fillet, Parmesan cheese, croutons)

Capri salad (tomato, eggplant, zucchini, mushrooms, leek, tricolor pepper, greens,)

Sea salad (shrimp, fillet, white fish, salad, red caviar, egg)

Salad "Herring under a fur coat"

Assorted Korean

Hot dishes

"Swan fidelity" chicken fillet stuffed with prosciutto, Mozzarella cheese and fried garlic in Béchamel sauce

Beef stroganoff in bread loaf

Salmon roll with shitaki mushrooms and cheese sauce

Baked potatoes with mushrooms, dill and garlic

Risotto rice with vegetables

French cake, assorted

Fruit vase

Tea coffee

The price includes: banquet service, dishes, appliances.

All dishes are displayed on the tables.

Option 5

Seafood

Greek

Norwegian herring salad

Vegetable salad with mayonnaise and mustard

Caesar salad"

French salad

Mediterranean salad

Vegetable mix

COLD SNACKS

Light salted salmon

Marinated mushrooms

Assorted pickles

Butter

Red caviar

Black caviar

New potatoes

French fries

Basmati rice

Vegetable sote

HOT APPETIZERS

Boiled pork

Boiled tongue

Marinated chicken breast

Vegetable steak with bacon

Chicken breast stuffed with vegetables and shrimps

Sturgeon "Victoria"

Salmon with "Bourbon" sauce

Steak with tomato crust

Veal with mushroom sauce

Marinated pork with Demi-Glas sauce

Grilled pork with sour cream sauce

Grilled lamb ribs

Baked pork ribs with honey sauce

Grilled veal steak

Baked pig

Pheasant baked with vegetables

Baked goose with vegetables

Home-style baked duck

Exclusive: sterlet with eel

Option 6

Wedding menu for 10 people Total cost 6,000 rubles (600 rubles per person)

Cold snacks

Cabbage salad

Beef salad

Golden mushroom salad

Cucumber salad with tomatoes

Hot vegetable dishes

Fried eggplants

Mushrooms in batter

Cauliflower with meat

Corn with meat

Hot meat dishes

Pork in sweet and sour sauce

Pork on cast iron

Spicy pork stew

Beef in sauce

Seafood with mushrooms

Chicken hot dishes

Peking Chicken Strips

Chicken with pineapple

Hot fish dishes

Whole fried fish

Fried rice with vegetables

Pampushki

whipped cream, fruit

Assorted fruit

Tea two teapots

Assorted lemonade 3 bottles of 2 liters

Assorted juices 3 liters

Option 7

Wedding menu for 10 people Total cost 5500 rubles (550 rubles for 1 person)

Cold snacks

Cabbage salad

Seaweed salad

Boiled tongue in sauce

Cucumber salad with shrimps

Hot vegetable dishes

Fried eggplants

Black mushrooms with meat

Mushrooms in batter

Cauliflower with meat

Hot meat dishes

Cast iron meat

Pork in sweet and sour sauce

Spicy pork stew

Beef fried with potatoes

Hot seafood dishes

Squid in batter

Chicken hot dishes

Chicken with pineapple

Hot fish dishes

Whole fried fish

Fried rice with vegetables

Pampushki

whipped cream, fruit

Assorted fruit

fresh fruits, decoration of dishes in oriental style

Tea two teapots

Assorted lemonade 2 bottles of 2 liters

Assorted juices 2 liters

Option 8

Russian style banquet ($ 100 per person)

Various cold appetizers and salads

Pickled salmon

Smoked eel

Cancer necks

Crayfish pate

Chum salmon and granular caviar

Piglet roll with dried ham, pickled green beans and smoked bacon

Smoked rabbit jellied

Game pâté - partridge, hazel grouse and pigeons

Grouse sandwiched with game cheese

Salted mushrooms with fragrant oil and dill

Set of various vegetables

Game and cauliflower and tomato and fresh cucumber salad

Smoked rabbit salad with potatoes and fresh vegetables

Vinaigrette of salted milk mushrooms, mushrooms, honey agarics with potatoes and dill

Hot appetizers

Sauerkraut and fish pie

Vintage chicken and rice chicken

Hot dishes

Roast goose with cabbage

Fried duck with wine sauce, buckwheat porridge with cracklings

Crumbly dough pie with fresh raspberries

Blancmange almond and pistachio

Fruit basket

Option 9

French cuisine ($ 90 per person)

Cold appetizers and salads

Jellied mackerel in jelly with white wine

Pickled salmon "Gravodlax"

Crayfish tails with avocado

Sardines stuffed with spinach

French chicken liver pate in soft tartas

Chicken tartlets - "Lucille"

Chicken cold with walnut sauce

Duck breast with Vinaigrette sauce

Lyons-style ham jellied

Roquefort salad

Nice salad with tuna and anchovies

Artichoke salad with lobster

Assorted French cheeses with grapes

Hot appetizers

Onion Pie from Picardy

Grape snails in burgundy style

Hot dishes

Lamb back with Provence herb crust

Veal steaks with Roquefort sauce

Rabbit with plums

Potato pancakes

French green peas

Broccoli in wine

French pastries

Cherry pie

Option 10

Wedding banquet (50 USD per person)

Cold appetizers and salads

Hot smoked sturgeon

Norwegian salmon marinated in Thai spices

Lightly salted herring in marinade

Stuffed turkey roll with veal, turkey liver and bacon

Poultry roll with mushrooms and cheese

Rustic boiled pork

Bouquet of various vegetables and herbs

Russian pickles - sour shredded cabbage, beets with Provencal sauce, pickled cucumbers with mustard and horseradish, pickled tomatoes with herbs

Salad with squid, fresh cucumber, lettuce and mayonnaise sauce

Olivier "in Old Russian"

Tongue, celery and vegetable salad

Hot dishes

Salmon steak with creamy spinach sauce

Veal tenderloin medallions fried in bacon with mustard sauce

Pork ribs, tenderly marinated with Brazilian cactus

Potato croquettes

Baked vegetables (zucchini, eggplant, bell peppers)

French mini cakes

Juice / mineral water

Tea / espresso coffee

Option 11

Italian cuisine ($ 80 per person)

Cold appetizers and salads

Brezolla - marinated beef fillet with caraway seeds, coriander, cloves, ginger, nutmeg, brown sugar and cardamom

Mozzarella cheese on chopped tomatoes with basil

Fungi salad - spinach and mushrooms with garlic-caraway sauce

Tarato salad - eggplant and baked pepper with yogurt sauce

Caesar salad with garlic sauce and croutons

Assorted salad with homemade sauce

Bocconcini - marinated mozzarella cheese with olive oil, garlic, oregano and chunks of hot red pepper

Tomini Eletrici - goat cheese marinated with olive oil, red wine vinegar, garlic, hot red pepper and a type of oval tomato

Scapezzi - seafood salad with Vinaigrette sauce and pickled red onions

Hot appetizers

Lasagne with veal

Tiger prawns - grilled with rosemary, lemon, herbs, garlic and Parmesan cheese

Hot dishes

Filet mignon with mushrooms, fresh tomatoes with balsamic and brown sauce

Salmon Alla Calabrese - grilled salmon with fresh tomatoes and spinach

Pollanka Ripena arrosta - stuffed chicken leg with crabs, bacon and chicken liver served with tomato and garlic sauces

Risotto with fresh mushrooms

Broccoli with carrots and fried pine nuts

Fruit, Tiramisu

Option 12

Latin American cuisine ($ 70 per person)

Cold snacks

Salmon marinated in hot spices

Crayfish tails with avocado

Duck breast with papaya salsa sauce

Poultry roll with Jalapeno peppers and sun-dried tomatoes

Piglet roll sandwiched with Parma ham and green beans

Baked pork with garlic and hot pepper Guindilla

Mozzarella cheese with tomatoes and pesto dressing

Vegetable bouquet

Rio salad with fried chicken breast, mushrooms, tomatoes, bell peppers and corn

Spanish salad with capers and olives

Chilean Potato Salad with Blue Cheese and Roasted Veal Chunks

Hot appetizers

Fajitas pancakes with chicken or veal with tomato salsa and guacamole

Mexican Chicken Garlic Patties

BBQ Spicy Chicken Wings

Hot dishes

"Pingo Morun" - veal kebabs

Hot Brazilian Pork Steak

Trout BBQ

Paprika, zucchini and baked eggplant

Cantonese Fried Rice with Green Peas and Sweet Corn

Option 13

Japanese food

MAGURO tuna

Syake salmon

HAMACHI yellowtail fillet

UNAGI smoked eel

EBI scalded shrimp

Ika squid

TAKO octopus

Amazing perch

SAKE KUNSAI smoked salmon

KOHADE herring spotted

Sushi maki

SYAKE MAKI roll with salmon

TEKKA MAKI roll with tuna

UNAGI MAKI roll with eel

KAPPA MAKI roll with cucumber

CALIFORNIA MAKI avocado, tobiko, mayonnaise, crab meat

FUTO MAKI assorted

OSINKO MAKI roll with pickled radish

YASAI MAKI vegetable

OCTOBUS BABY SARADA mini octopuses

KAISO SARADA fresh seaweed with "Gamodari" sauce

CHUKA SARADA marinated seaweed with "Gamodari" sauce

CHUKA SARADA with squid and seaweed

TSUBU KIM-CHI clams with sauce

MARINATED MEDUSA with shark fin

Hot kitchen

TABASAKI KIMCHI deep-fried chicken wings

Yakitoria

SHRIMPS shrimp kebabs

CHICKEN chicken skewers

STEAK from marbled meat (tepan)

UNAGI ZHU eel on rice

KASIVA TEPAN-YAKI breasts of young chickens

EBI TEPAN-YAKI king prawns

Garnish - "Piraf" rice, vegetables

YOSHI NABA pieces of tuna, salmon, shrimp, octopus, shellfish, chicken

SUKI YAKI American marbled meat, shitaki, tofu, Chinese smoked hakusai, rice, shirotaki noodles, bamboo with sweet Sukiyaki sauce

SYABU-SHABU marbled meat with a set of vegetables, bamboo shoots, Syabu-shabu sauce

Option 14

Banquet ($ 80 per person)

Various cold snacks (500 gr. Per person)

Chum salmon caviar (red)

Hot smoked sturgeon

Trout "Gravodlax"

Crayfish neck rolls with avocado and trout

Crayfish pate

Crayfish neck terrine in salmon marinated in Thai spices

Royal Jamon (Spanish dry-cured ham served with pieces of Mediterranean melon)

Suckling pig roll with dried ham, pickled green beans and smoked bacon

Pork baked with garlic and hot pepper Guindilla

Rabbit and partridge roll with Iranian mint dip

Wild duck liver pate on puff pastry

Eggplant rolls with pine nuts, pomegranate seeds and herbs

Zucchini - grilled with sheep's cheese

Pickled mushrooms with fragrant oil

Mozzarella cheese with tomatoes and "Pesto" dressing

Crunch with fresh vegetables

Salads (150 gr. Per person)

Shrimp cocktail salad with pineapple slices and "Cocktail" sauce

Crayfish neck salad with red caviar

Toscano salad with fried chicken breast, mushrooms, tomatoes, bell peppers and corn

Smoked rabbit salad with potatoes and fresh vegetables

Patties (2 pcs. Per person)

French dough patties with spinach and cheese

Pies with veal and shallots

Pies with potatoes and mushrooms

Pies with green onions and eggs

Hot snacks (100 gr. Per person)

Porcini mushrooms, fried with the addition of Madeira, Demi Eye sauce, baked on a puff under a creamy cheese sauce

Hot dishes (200 gr. Per person)

Grilled trout stuffed with prawns and cherry tomatoes with herbs and white wine

Veal fillet mignon with mushrooms, fresh tomatoes, balsamic and brown sauce

Stuffed chicken leg with crabs, bacon and chicken liver served with Pesto sauce

Side dishes (75 gr. Per person)

Boiled potatoes with dill

Cauliflower in breadcrumbs

Imperial black rice with vegetables

French mini cakes (2 pcs per person)

Fruit (200 gr. Per person)

Assorted French cheeses with grapes (20 gr. Per person)

Juice / Mineral water (1 liter per person)

Tea / espresso coffee

Option 15

Assorted seafood

Chicken fillet in batter

Assorted meat

Eggplant rolls

Squid "Original"

Tomatoes stuffed with cheese and garlic

Home-marinated champignons

Hunting kebabs

Herring under a fur coat

Lemon with sugar

Schnitzel "Exquisite"

Sockeye salmon "Solferino"

Boiled potatoes with butter and herbs

Lingonberry drink

Coffee Tea

Option 16.

Assorted fish

Salad pork

Jellied tongue with horseradish

Eggplant stuffed with meat

Primorye salad

Diplomat salad

Chicken fillet salad with vegetables

Hunting kebabs

Greek salad"

Lemon with sugar

Pork medallions with vegetables

Chicken breast in peach sauce

Home-style fried potatoes with onions

Lingonberry drink

Coffee Tea

Option 17

Assorted meat

Ham rolls with cheese

Salmon of the Kremlin ambassador

Chicken wings "fries"

Beef "Delicacy"

"Magdalena" salad

Squid "fries"

Canapes with salmon caviar

Homemade pickles

Lemon with sugar

Pork escalope with fried mushrooms

Halibut steak

Baked potatoes with cheese

Lingonberry drink

Coffee Tea

Option 18

Crab fillet with fresh vegetables

Boiled scallop in mustard sauce

Cold smoked halibut with lemon

Spicy boiled pork with fresh vegetables

Chicken fillet kebabs

Novella salad

Old Russian eggplants

Morozko salad

Assorted vegetables

Lemon with sugar

Schnitzel in Roman

Russian-style salmon in pots

Cauliflower "fries"

Lingonberry drink

Coffee Tea

Option 19

Assorted fish (salmon and muksun of low salt, muksun balychok with decorations)

Assorted meat (galantine, chicken roll with boiled tongue, St. tomato, Eurozakuska)

Assorted vegetables (tomato, cucumber, bell pepper, salad)

Salad "Swan" (salad composition of pork tenderloin, mushrooms, s / c cucumbers, seasoned with mayonnaise)

Muksun on a vegetable "pillow" (fillet of white fish is served in a portioned pan on vegetable julienne) or Pork steak baked with mushrooms under a cheese cap

Fruits: grapes, oranges, apples, lemon

Mineral water

Berry fruit drink

Ice cream in natural fruits (coconut, mango, orange)

Champagne "Soviet"

Wine "Pride of the Knight's Castle" (German)

Vodka "Gzhelka"

Option 20

Welcome drinks table

Fruit on the mirror (fruit of the season)

Main course

Chicken fillet, breaded with cheese, paprika sauce

Dill potatoes, stewed vegetables

Cold table

Chicken Firenze salad with butter

Smoked fish salad with egg and mayonnaise

Freshly pickled champions with garlic

Salted trout with pink pepper

Fish in dough, tartar sauce

Mustard pickled herring rolls

Stuffed egg with sprat

Jellied veal tongue with paprika

Broiler pork roll with apricots

Home-smoked meat with tomato and mozarella cheese

Bread, roll

Wedding cake - storey

(curd-marzipan, decorated with live roses

Coffee Tea)

Lemon and Ice Water

Option 21

Cold appetizers and salads

Salad with smoked duck breast, Mix leaves and tender dressing with fresh raspberries and sesame oil

Forest mushroom salad with warm Balsamic dressing

Caesar salad made from Romano salad leaves, chicken fillet, garlic croutons and Parmesan cheese

"Colosseum" salad of cauliflower, broccoli, mushrooms with a spicy sauce

Rustic basket of fresh vegetables, young herbs and green asparagus in lettuce leaves

Slowly smoked lamb with spicy eggplant stuffed with homemade adjika

Naro-Fominsk veal carpacho with sun-dried tomatoes and Parmesan cheese

Foie gras pate with fruit salsa and Porto sauce

Fillet of Norwegian salmon, broccoli and celery stalks on egg mimosa

Tower of spicy herring and potatoes "Pushkin" accompanied by savory toasts

Caprice of royal olives and olives with sun-dried tomatoes and Grano cheese

Light Italian appetizer of vegetables, with a spicy tuna and anchovy sauce, in Provencal herbs with crackers

Tiger prawns in sage outlets with Madera sauce

Crunch fresh vegetables with olive paste

Veal tongues with horseradish sauce on rustic salad

Assorted Italian meat delicacies and raw smoked sausages

Sturgeon stuffed with young carrots and baked in its own juice

Hot smoked sevruga with lemon and olives

Cold smoked Beluga bock

An appetizer to sparkling French wines from noble cheeses with fresh baby pineapples, Samarkand grapes and fruits

"Petra's appetizer" of homemade pickles and gurian cabbage

Cured brisaola with "Arugula" and "Frize" lettuce leaves, accompanied by a spicy Italian sauce of pine nuts and Grano-served cheese with cherry tomatoes

Georgian eggplant rolls with walnut paste

Spinach kegs with walnuts, garlic and herbs

Sturgeon and salmon caviar

Selected banquet still lifes

Arrangement of stellate sturgeon, sterlet and sturgeon, crayfish, lobster and tiger shrimp on the mirror

Wooden boat with lightly salted salmon and gravlax in ice crumbs on lettuce leaves

Festive turkey stuffed with fruit

Whole baked suckling pigs until crispy

Hot snacks and meals

Tiger shrimp kebabs

Pancakes with meat and country sour cream

Lamb tongues in granot juice on a hot ketsi

Sturgeon, salmon, mirror carp and rainbow trout steaks with wild rice cooked over an open fire

Juicy duck stuffed with Antonovka apples with sweet pilaf and cranberry and red wine sauce

"Meat feast" of kebabs and kebabs with grilled vegetables and homemade kankase sauce

Mountain of fruits

Assorted French and Italian mini cakes

Handmade chocolate truffles

Customized wedding cake

Option 22

Welcome with bread and champagne

Cold snacks:

Herring in Russian,

Fried meat board (loin with cream, neck with medicinal herbs, Belarusian roll, rural barrel, nalanchovsk duck),

Pâté board (game, rabbit, traditional pâté),

A mozzarellą tomatoes in balsamino di modewa sauce,

Stuffed eggs in mayonnaise with dill,

Salads (spring, Mexican, chicken with grapes),

Tatar beef steak from beef tenderloin,

cold canned snacks (champignons, paprika, lightly salted cucumbers).

Fruit patera - lint-free peach fruits, grapes, kiwi, bananas, strawberries

Cold snacks

Trout in French dough, jellied salmon (served by waiters on chandeliers),

Mix of jellied meat (Warsaw loin, jellied chicken, Old Polish beef, Tatar sauce).

Roast, desserts, pastry

Unlimited drinks:

(sprite, fanta, cola, water, juices in jugs, coffee, tea).

Option 23

Cold snacks

smoking).

chicken roll).

chanterelles, white, champignons).

"Parmesan".

Hot appetizers

Mushroom julienne in volovan.

Seafood cocotte in volovan.

Hot dishes

Pike perch fillet baked in mustard sauce.

Chicken breast stuffed with pineapple in almond sauce.

Boiled potatoes with butter and herbs.

Rice with vegetables.

Bread buffet

Baton "Alsatian".

Gray bread with sweet pepper.

Black bread "8 cereals".

Option 24

Cold snacks

Assorted cheeses (Dor Blue, Mazdam, Memollet) decorated with grapes

and walnuts.

Assorted fish delicacies (Trio of tender lightly salted

Norwegian salmon, butter fish balyka and hot sturgeon fillet

smoking).

Assorted meat (Trio of juicy boiled pork, tender pork balyk and

chicken roll).

Assorted fresh vegetables (tomatoes, cucumbers, bell peppers and herbs).

Assorted pickled vegetables (cherry tomatoes, French

gherkins, cobs of young corn and olives).

Assorted pickled forest mushrooms (boletus, honey agarics, milk mushrooms,

chanterelles, white, champignons).

Classic Caesar salad from juicy Iceberg lettuce leaves,

garlic croutons, tender chicken fillet, with Caesar sauce and cheese

"Parmesan".

Greek salad made from juicy lettuce leaves, Feta cheese, tomatoes and

cucumbers, with classic Italian dressing.

Salad "Roman holidays" from squid fillet, natural crab

meat, eggs, fresh cucumbers and red caviar.

Classic salad "Olivier" from vegetables and chicken fillet, with sauce

Hot appetizers

Appetizing pancakes with salmon and red caviar

Eggplant stuffed with vegetables, mushrooms and cheese.

Norwegian salmon slices wrapped in bacon petals, fried

grilled with creamy sauce and basil.

Veal chop on greens, with cherry sauce.

Country style potatoes (wedges).

Rice with vegetables.

Vegetable mix.

Bread buffet

Baton "Alsatian".

Gray bread with sweet pepper.

Black bread "8 cereals".

Fruit vase (grapes, apples, oranges, tangerines, pears, strawberries, carom, kiwi, pineapples, bananas).

Option 25

Cold snacks

Assorted elite cheeses (Dore Blue, Ementale, Rambole, Foleppy) with

grapes and walnuts.

Assorted fish delicacies (Trio of tender lightly salted

Norwegian salmon, butter fish balyka and hot sturgeon fillet

smoking).

Assorted meat (Trio of juicy boiled pork, tender pork balyk and

chicken roll).

Assorted fresh vegetables (tomatoes, cucumbers, bell peppers and herbs).

Assorted pickled vegetables (cherry tomatoes, French

gherkins, cobs of young corn and olives).

Assorted pickled forest mushrooms (boletus, honey agarics, milk mushrooms,

chanterelles, white, champignons).

Eggplant rolls with walnuts, cheese and garlic.

Young asparagus served with a slice of uncooked smoked balyk.

Caesar salad with tiger prawns.

Greek salad made from juicy lettuce leaves, Feta cheese, tomatoes and

cucumbers, with classic Italian dressing.

"Reef" cocktail salad from juicy leaves of "Romano" salad,

mini octopus, mussels, squid, lightly salted salmon, red caviar

Salad "Meshchansky" from tender beef tongue, juicy leaves

lettuce and Iceberg salads, eggs, Siberian pine nuts and

cherry tomatoes, with ginger sauce.

Classic salad "Olivier" from vegetables and chicken fillet, with sauce

Hot appetizers

Salmon and pike perch rolls, in a creamy sauce with spinach and tender

green oil.

French language with mushroom sauce.

Hot dishes

Salmon stewed in white wine with scallops, under

caviar sauce.

Duck breast, baked with apples, in orange sauce.

Potatoes with cream and cheese.

Vegetable mix.

Cauliflower fried in bread crumbs.

Bread buffet

Baton "Alsatian".

Gray bread with sweet pepper.

Black bread "8 cereals".

Fruit vase (grapes, apples, oranges, tangerines, pears, strawberries, carom, kiwi, pineapples, bananas).

Option 26

Gostiny Dvor

Cold snacks:

Vegetable mix

Meat platter

Fish platter

Red caviar

Boiled tongue

Eggplant with walnuts

Hot appetizers:

Khachapuri

Pancakes with meat

Second courses:

Shish kebab in assortment

Tobacco chickens

Kalya (Chashushuli, Khashlama)

Drinks and desserts:

Water (assorted)

Alcoholic drinks

Crystal (Putinka, Gzhelka, Festive, Golden Ring, Slavic, Rye)

Russian Standard or Parliament

Georgian wine

Option 27

Metropolitan

Herring under a fur coat

Cold snacks:

Vegetable mix

Meat platter

Hot appetizers:

Khachapuri

Second courses:

Shish kebab, barbecue

Fish on the grill

French fries

Chashushuli, Khashlama

Drinks and desserts:

Water (assorted)

Alcoholic drinks

Vodka "Crystal"

Champagne "Golden Collection"

Moldavian wine

A banquet is a very important part of any wedding celebration, especially if a large number of guests with their own taste preferences are invited to it. This is the reason for the careful choice of dishes for this event, which can be considered popular and favorite for the overwhelming majority of those invited. Hot meat dishes play an important role in the wedding menu. Considering that it is advisable to serve them in portions, excellent

A delicious dessert completes the menu of any banquet. A light, airy tiramisu will be an excellent option for a wedding feast. Its advantage lies in the original combination of several flavors and in the ability to serve in portions in bowls to each of the guests. Mastering the art of self-preparation and decoration of this dessert will not be difficult. This will require a small selection of available products. Let's start cooking tiramisu For cooking

Among the many dishes of the wedding banquet, the leading place is taken by meat dishes. Nourishing and varied, they satisfy the tastes of the most fastidious guests in food. Among the dishes common in the wedding menu, the Kiev cutlet made from dietary chicken meat is especially popular. How to cook a dish that is in demand on the wedding table yourself, you can learn from this master class. Cooking master class

An indispensable and hardly the main dish of a wedding table is cake. For such an iconic celebration, an original recipe is chosen, different from everyday sweets, in order to truly enjoy the taste of this dessert. The airy structure of the meringue and the complex butter cream of Kiev cake will satisfy the taste preferences of almost every guest of the wedding banquet. To make a Kiev cake, you do not have to use the services

Refreshing and low-calorie salads should certainly be among the abundance of snacks on the menu for the wedding table. An excellent option for such a dish, especially in demand in the summer-autumn period, is a Greek salad consisting of popular vegetables. Making such a salad yourself is very simple. The main thing is to choose the necessary ingredients that are organically combined with each other. Cooking salad To keep their proportions in

The celebration of the wedding, an extremely significant event at the beginning of the life of a newly-made family, obliges the newlyweds and their parents to generously treat the guests who have come with congratulations. An obligatory component of every menu, especially a banquet one, is snacks. You should take care of their variety and taste in order to please everyone invited. A universal snack, the preparation of which does not depend on the season, are stuffed with the original

Celebrating such a significant event as a wedding requires careful preparation of a number of nuances, among which the banquet table plays an important role. Among the popular snacks recommended by knowledgeable wedding organizers, the leading place for a long time is occupied by the Caesar salad, preferred due to the dietary properties of chicken meat and the original taste of the sauce. Step-by-step recipe Cooking Caesar salad on your own will not be much

The menu of any gala lunch or dinner involves serving a hot meat dish. The wedding banquet is no exception, the menu of which should provide for and satisfy the tastes of numerous guests. A dish called chakhokhbili has bright, extraordinary taste. Diet chicken or turkey meat and a selection of piquant spices will undoubtedly please every guest. Cooking chakhokhbili at home Demonstrating the best traditions

Newlyweds spend a lot of money on organizing the most important day in their life. But the most expensive is not even a wedding dress, but a festive banquet! The official registration of a relationship is a reason to drink to a young family. Guests often toast and refresh their glasses, so a snack should be enough for every person you invite. Newlyweds do not have enough experience in order to correctly calculate the menu for the wedding. As a result, the snacks are never eaten to the end, and the husband and wife have to give a considerable amount of money for this gala evening. The table, which is bursting with an abundance of food, does not play a major role. Young people need to calculate the number of dishes so as not to stay aground, and at the same time each guest would get up from the table full.

We select drinks for the wedding table

When composing a menu for a wedding, special attention should be paid to the choice of alcohol. Do not forget that children and some guests will not touch alcohol, therefore soft drinks should also be on the festive table.

Before going to the store, you need to write a list of guests and mark in front of each name that the invitee usually drinks. If you are not aware of someone's preferences, it is worth asking this question delicately. Then you need to calculate the total number of people who drink this or that drink. You will have an idea of ​​how many alcoholic drinks you need. During the first toast, guests usually drink champagne, but then they prefer to raise their glasses with stronger drinks. This applies to both women and men. A sparkling drink should take its place on the table of a young family. One bottle of this alcoholic drink is enough for you. For a dozen guests, 3 bottles of champagne are placed on the table. From the same calculation, 2 bottles of vodka, 2 bottles of an elite drink and 5 bottles of wine are placed on the festive table.

Please remember that guests must have access to soft drinks. You can't go wrong with just the right amount of juice, soda, or mineral water. If you have planned, 1.5 liters of soft drink per person will be sufficient. In the hot season, this figure rises to two liters. Do not forget that a person's unfinished soda can be drunk by his neighbor at the table, to whom

Determining the range of wedding menus

The restaurant staff will offer you a wide range of dishes. With so many snacks, desserts and hot dishes, you can get confused. But here logical reasoning comes to the rescue. Your guests are unlikely to eat more than a kilogram of treats in just one evening. It is worth starting from such calculations.

We will compose the approximate menu for the wedding and the weight of the dishes for each person a little lower, try to focus on it. Also review your notes and calculate the amount of food you need. The calculations shown here are based on a single guest:

• cold snacks and salads (0.5 kg). When the festive feast is just beginning, guests do not look away from their plates. But over time, people are switching to a variety of salads. They sit down at the table between entertainment and dancing. It is light snacks that make it possible to quickly grab a bite and return to the fun. That is why there should be as many of them as possible.
• hot meals (0.15 kg). Such dishes will be eaten while they are still warm. Cooled warm snacks are no longer of interest to anyone, so guests return to salads. You should not order more warm snacks than indicated in this calculation.
• side dish (0.3 kg). This is a must-have dish because guests cannot do without it. They will not look at whether the side dish is complex, so they can opt for simple dishes.
• dishes with meat (0.25 gr). Meat is everyone's favorite product. But no one will pounce on meat dishes, because you want to try everything.
• fruit cuts - (0.15 kg). You do not need to gain a lot of fruit. As practice shows, after an abundance of hearty dishes, few people pay attention to them. You can put grapes, apricots or cherries on the wedding table. Usually, it is these cuts that are eaten by guests several times.
• sweet (0.25 kg). Mouth-watering sweets are instantly eaten by guests, because they have already danced a lot and have lost a lot of energy. Appetizing sweets will help them replenish their energy reserves.
• wedding cake (0.15 kg). Usually they get to know this delicacy at the very end of the holiday. It no longer fits into the stomachs of people who have eaten many different foods. But some people can take a slice of cake home.

There are no dishes that should never be put on the wedding table. The newlyweds make up the menu for the wedding, taking into account the tastes and wishes of the guests. Your own addictions play an important role. Perhaps, certain traditions will become the basis for compiling the menu. Very often, dishes are chosen based on the established budget. But there are certain rules that still need to be heeded.

The wedding table is not the place for any soups. This rule especially applies to newlyweds, whose wedding will take place during the hot season. And they don't look very appetizing. You're just wasting your money on this unnecessary dish.

Do not study the preferences of each guest and try to fulfill them. You will not be able to adapt to everyone, because the tastes of people are completely different. Classic yet beautifully presented dishes will help you out. Guests will be happy to eat the treats they are used to. But there is an exception to the rule - these are vegetarians and raw foodists. If you do not order them what they are used to using, then you should not even invite them to your holiday. A few servings of such food will suffice. Guests will surely appreciate your concern.

There is no need to opt for exotic dishes. Many guests may refuse such a treat. No trendy foreign dish can replace our favorite food. But if suddenly the relatives of the newlyweds are of different nationalities, be sure to take this into account when drawing up the menu. On the table, there should be dishes from their own cuisines. In this case, each guest will be satisfied and satisfied.

The festive table is not only about the main dishes. The menu will definitely include pickles and sauces. Do not forget to order bread, because without it the table cannot be called complete. You should not make a choice in favor of dishes for the preparation of which you need to use garlic or onions. Otherwise, you will suffer from a stench that is mixed with the smell of alcoholic beverages.

No celebration is complete without salads dressed with mayonnaise. This dish is served even in the hot season, because people are used to such treats. But you should be aware that such salads will quickly "flow" in the summer. As a result, the culinary masterpiece will turn into an unattractive slide that no one wants to touch. As a result, money can be considered wasted. Opt for salads that are seasoned with olive oil, sour cream, or sunflower oil. They are light and tasty, so guests will appreciate such a treat.

Also, portioned snacks will be superfluous, because very often they do not justify themselves. You will not calculate the number of people who will be present at your party. Perhaps someone you didn’t invite will come. Or, on the contrary, the invited person will not be able to come to your holiday. It is impossible to guarantee that all guests will enjoy this appetizer. When choosing snacks, choose three different types. The selected treat is placed on the table so that each guest can reach the dish that interests him.

Choose a wedding cake based on the bride's dress. Have you chosen a champagne wedding dress? So, order delicious pastries with marzipans from the pastry chefs. If you wear a wedding dress of any bright color, then experts can make a similar element on the birthday cake, which will differ not only in beauty, but also in unsurpassed taste.

An important part of the wedding event is a banquet. It depends on him what impression the guests and newlyweds will have from the celebration.

For a festive event to be held at the highest level, it is necessary to correctly calculate the menu, take into account all the nuances.

Menu compilation

• Criteria to look out for:
• Know the exact number of guests.
• Calculate how long the event in the restaurant will last.
• Discuss the menu in advance with the restaurant staff.
• Form a list of required products.
• Calculate the cost of the wedding menu per person.
• Know the program of the celebration in order to discuss with the restaurant employee in what order the dishes will be displayed.

Organization of a wedding banquet

When organizing a banquet, you need to know that there should be at least two hot dishes. The first is served at the beginning of the celebration, and the second during a break in the competition program.

Many people believe that there should be only one hot dish, but this is not correct. Those who have gathered come to the banquet a little tired and hungry. Since most of the day was spent in the registry office, and then we walked around the city.

At the beginning of the buffet table cold appetizers and salads are served as an addition to the hot dish. Further, after the guests have eaten a hot meal, snacks from meat and fish are served. Most often, they are enough for the entire duration of the holiday.

The order in which the dishes are served is important because people drink alcohol during the holiday. The abundance of dishes is also very important.

The second time a hot dish with a side dish is served 4 hours after the start of the banquet.

At the end of the celebration, guests are served dessert. And the most important thing is the wedding cake, which the newlyweds treat to all those present.

It is worth noting that according to statistics, the quality of the event depends on how many guests will consume treats.

In those cases when the toastmaster is active, holds a large number of competitions, then food is needed much less.

Approximate calculation of the menu for a wedding table for one person

For one guest you need approximately:

• about 200 grams of meat and fish cuts;
• 50 gr cheese snacks;
• 100 gr cut vegetables;
• 15 grams of red caviar in tartlets;
• 150 grams of each type of salad;
• 300 gr of meat or fish dishes;
• 200 gr of any side dish;
• 150 gr wedding cake.

Approximate calculation of the amount of alcohol

The wedding celebration is attended by both drinkers and non-drinkers. How, then, to make the calculation?

To ensure that there is enough alcohol for everyone, all guests are taken into account in the calculations, regardless of whether they drink or not.
As a rule, for 5 people you need:

• 5 bottles of vodka, 0.5 l each;
• 2 bottles of red and white wine;
• 2 bottles of champagne.

There must be a lot of soft drinks. One person has more than 1 liter of juice, lemonade, mineral water.

The photo of the wedding menu shows an approximate calculation of the number of dishes, as well as an option for decorating a banquet.

Buffet

Often, guests arrive at a restaurant earlier than young people. Therefore, it is imperative for them to organize a small buffet with light snacks.

On the table you can put meat, cheese, chocolates, alcoholic and non-alcoholic drinks, mineral water without gases.

There are no dishes that cannot be served at a festive banquet. When drawing up the menu, the bride and groom rely on their own food habits, as well as on family traditions.

However, there are some rules for compiling a wedding menu:

• Soups are not served on the table.
• There is no need to focus on the tastes of each guest. Guests who are vegetarians are an exception.
• You should not put exotic dishes on the festive table.
• If people of other nationalities are present as guests, then you need to put their traditional dishes on the table.
• The menu should include pickles, various sauces, bread.
• In the warm season, the menu should not include salads that contain mayonnaise. Give preference to salads, which are seasoned with vegetable or olive oil, sour cream sauce.
• Avoid cuts and main courses in portions, as there may be slightly more guests. A wedding menu at home is no different from organizing in a restaurant. The calculation of products is exactly the same.

Above, the calculation was made for 5 people, this will help to compose a wedding menu for 30 people, or even 50.

The most important thing is to draw up an approximate list of dishes for one guest in order to understand what main dishes and snacks will be present at the gala event.

Photo of the wedding menu

Anna Lyubimova June 21, 2018

Today, newlyweds often plan to set the table for a wedding at home, where the closest people are invited. After the date of the solemn event and the number of guests become known, you need to start thinking about the banquet in detail.

What to cook for a wedding at home?

If your budget is tight, try to prepare meals with your guests in mind anyway. Then you can go to the purchase of products.

A wedding menu for 15-25 people can be easily compiled by yourself. It is enough to cook 4-5 salads or even less, with a variety of ingredients and arrange them in several plates so that it is convenient for guests to reach them. You should not add the same ingredients everywhere, for example, chicken, olives or mushrooms. Can serve sandwiches, cheese, meat, fish cuts.

For sweets, cake and other sweet delights are served with tea or coffee

It is a little more difficult to think over the menu for a wedding at home for 20-30 people - it is no longer so easy to place such a number of people in an ordinary apartment. But nothing is impossible. Each dish must be distributed over three plates, placed at different ends of the table, so that everyone can reach it. Then each of the six or seven guests will get a portion of salad, slices, etc. In this case, you do not have to run to the opposite end of the table every time for the appetizer you like. If there are more men than women among the invitees, the amount of food should be increased.

Photo of the wedding menu at home

Must be at least three salads, several different cold appetizers with meat, fish, cheese, sausage. And preferably two hot dishes. For so many people present, you need to stock up on 10 bottles of wine. The same number of bottles of alcoholic beverages will be needed. Not less than 5 liters of juice, soda, mineral water.

When planning such a celebration with even more guests, it is very important in advance. calculate the number of products needed, and also make a menu for a wedding table for 50 people, which should include salads, meat, fish vegetable dishes, fruits, sweets, cake. If you understand the calculation rules, then it is not at all difficult to do this.

Photo of cooked food on the wedding table

Even bad weather in summer cannot darken the festive mood of the newlyweds. The celebration can be organized in a country house, in the country, and in an apartment. The menu for a wedding in the summer should be light, with an emphasis on soft drinks. There should be an abundance of vegetable snacks, salads, fruits on the table. Here are some tips:

1. In hot weather, after the registry office, everyone invited will want to freshen up, so you need to prepare a lot of cold drinks and ice. Supermarket treats aren't very good. Let it be better lemon water with slices fruit. Serve this drink in a large bowl with ice.
2. As for cold dishes in summer, they should be served on lettuce leaves. It can be: several types of vegetables, cheese, seafood, nuts. It is better to put fish in snacks. They are usually served chilled, so they are stored in the refrigerator before serving.

Do not forget to consider the culinary preferences and the vegetarian guests, so there should be an abundance of various appetizers on the table without meat and fish.

A sample menu for a wedding table may include:

• light, fresh treats like "Caesar", "Greek", etc .;
• seafood, vegetables in any form, wild mushrooms, nuts, chicken breast;
• cheese, meat, as well as fish.

In the heat of summer, drunkenness is faster. Therefore, weak alcoholic drinks, cocktails with ice and refreshing fillings are preferred. This can be Mojito, Sangria wine and others chilled.

Sample photo of how to set the table for a wedding at home

When planning a festive menu, it is necessary to take into account how many women, men, children will be among the invitees. Men are delighted with spicy and hearty dishes, as well as from alcohol... Ladies love wines, different types of cheese and fish. Their age is also important.

What salads to cook for a wedding

Salads are especially popular on the festive table. Cooking them at home is a very responsible matter, because any mistake of yours can darken the guests' feast. You have a huge choice. There are many tempting salads in cooking: summer and winter, spicy and sweet, puff and cheese, meat and vegetarian, mushroom and seafood. We bring to your attention recipes of salads for a wedding , who will be a table decoration on such a day.

Layered "Wedding Waltz"

Prepare four layers. Each is covered with mayonnaise sauce:

1. Interlayer in the form of boiled chopped chicken, garlic, nuts.
2. Mushrooms fried with onions.
3. Protein.
4. Cheese (you can grate it).

"Wedding ring"

Wedding ring salad photo

Grated carrots and potatoes, pickled mushrooms, boiled meat, onions, eggs. Interlayers:

• potatoes (3 pcs.);
• mushrooms (1 can);
• onion (1 pc.);
• meat (400 g);
• carrots (300 g);
• eggs (4 pcs.);
• a jar of corn - to decorate the dish.

Everything needs to be greased with mayonnaise. A rounded vessel is placed in the center of a beautiful flat bowl. Cover it with salad - a circle comes out, symbolizing engagement ring decorated with bright corn sprinkles. You can also cross two rings.

Wedding Snack Recipes at Home

Cold and hot snacks for the wedding table at home must be present. It is necessary to correctly calculate the portions so that all guests get them. Each of them has its own culinary preferences, different appetite. The approximate weight of a snack for each person is 50-70 grams.

Do not forget that the invitees will eat actively at the beginning, during the first 40 minutes. Then they drink and eat more and more.

Before moving on to the feast, you can organize a light buffet - tartlets, canapes, sandwiches.

Photo of tartlets on the wedding table

The main table may contain:

• stuffed pancakes,
• skewers with champignons,
• spicy eggplant,
• cold chops,
• sandwiches with caviar,
• cucumber rolls,
• olives,
• cheese platter,
• julienne,
• seafood in batter,
• meat and fish cuts,
• baskets with salad, etc.

Better, of course, cook some treats, which are not ashamed to serve on the festive table.

Beef basturma

Photo of beef basturma

1. Pour water into a saucepan and add salt to it. Put the meat, lightly pressing down so that it is in the water, and keep it in the refrigerator for at least one day.
2. Remove the meat by squeezing slightly, and overnight put it under a press at an angle so that the water can drain.
3. Mix all the spices: 20 g of ground black pepper, 30 g of "hops-suneli", 10 g of ground paprika, 10-15 g of dry ground garlic. Grease the meat liberally... Make a hole in each piece and string it on the threaded rope.
4. Wrap the meat tightly with cling film or gauze and hang in a ventilated room for two weeks.

Roll with salmon and cheese

1. Unfold a large thin pita bread on the table, from which a roll should turn out. Grease it liberally with soft cheese or butter, mayonnaise.
2. Spread the cut lightly salted fish on top of the pita bread.
3. Roll it up and refrigerate for half an hour to soak. Then cut into pieces and lay out beautifully. Decorate with greens.

Hot dishes on the wedding table

A celebration for 50 people will not be cheap. Wedding meals should be served hot. Therefore, it is necessary to appoint in advance someone from the family to warm up and serve them. A duck with apples can flaunt on the table, baked pike perch, chicken tobacco, home-style roast, sea bass with vegetables, baked suckling pig.

Photo of baked pike perch on a wedding table

Gingerbread wedding house as an alternative to cake

Traditionally, at the end of the meal, guests are offered a luxurious cake. It must be ordered from the pastry chef the day before. But we propose to present a gingerbread house instead.

This product is made of special dough appeared in ancient times in Rome and had a shape symbolizing the habitation of the Gods. In Russia, such a confectionery masterpiece was prepared during the Christmas period.

Nowadays, such masterpieces of confectionery art often appear at weddings.

The gingerbread house is the personification of the cozy life of the young - everything that symbolizes the beginning of something new and important. In addition, the delicacy is often stylized in a wedding spirit: it is decorated with marzipan hearts and doves.

Photo of a wedding gingerbread house

In a word, such a house is a non-trivial variation of a wedding cake, which will look very attractive on the table. Such an extraordinary house can become a gift for the young and will exquisitely decorate a feast.

Treats recipe

To prepare the dough, you need to use flour - about 300 g, 2 eggs, a glass of honey, butter - 55 g, sugar - 60 g and baking powder - 1 tsp. You also need to take some cloves.

In order to prepare the glaze (prepared twice), you should stock up on 0.5 cups of powdered sugar, lemon juice, egg white.

As decoration dragees and sprinkles are suitable.

Put honey, regular sugar and vanilla, butter in a saucepan. This mixture is heated over low heat. It needs to be stirred. Then it cools down.

Add the spiced egg to the butter-honey mass and mix.

Flour is mixed with baking powder and added to this mixture.
Once the dough is kneaded, it is rolled into a ball and wrapped in plastic wrap. It cools down within two hours.

Everything the elementscut out of paper... For the roof, two products are needed 12x14 cm, for the walls, too, two - 6.6x12 cm, for the facade - 16x12, the height of the wall should be 6.6 cm. A pipe is still made of dough.
After rolling the dough into a layer, the products are placed on the very top and the elements of the house are cut out.

Baking the blanks takes about 10 minutes. The baking temperature should be 180 C.

Glaze preparation

Add powdered sugar and lemon juice (1 tsp) to the protein.

Pour the glaze into the bag and use a nozzle with a small hole to outline the outlines of the windows and each door. You can also have a house decorate with colored sprinkles.

Apply glaze on the bottom and side of the facade. To do this, use a nozzle with a huge hole and place the front on the base (in the form of cardboard).

After that, apply glaze to the lower part of the walls and fix it near the facade - press the blanks with your hands and hold them a little until they are installed.

After a day, prepare another protein frosting and do not forget about the roof. First, plant half of the roof on the glaze, press it with your hands and fix with toothpicks. Do the same with the other part of the roof. Install the fence in the same way, attach the pipe to the roof of the house. Now the sweetness is “built”.

Ready gingerbread house

Today, confectionery professionals compete in the production of gingerbread dough delicacies - large and small, containing a variety of ingredients. Only one thing remains constant: such a house - symbol of the present love and peace.