Celebrations: Wedding Dessert Reception Menu

Celebrations: Wedding Dessert Reception Menu

A4113f7cc8c2fc3cc96eb640f4534c625dde976e?w=240&h=240&fit=crop
Faith Durand
Aug 31, 2007
We're hard at work on the preparations for this dessert reception we're helping throw for a friend's wedding - 350 people! We have the cooking equivalent of a barn-raising coming up in a couple weeks, with other friends to help roll truffles, bake cookies, and stir jam. After reflection on the tastes and constraints of the season, here is the menu we came up with, after the jump. We'll be sharing recipes and tips over the next couple of weeks. Some of our particular constraints centered around the cake. There will be two flavors of cake (not baked by us!) - almond with apricot filling, and dark chocolate. So we wanted to complement those flavors and also avoid any other cake-type desserts, since there will be more than enough cake.

Assorted Truffles
Dark Chocolate on Mint Leaves
Sparkling Champagne
Orange & Vanilla Meringue Bites Cherry Kirsch Vanilla Rum Tropical Coconut Lemon Melting Moments With Candied Mimosa Vanilla-Plum Verrines Vanilla Custard Cream Layered with Rosewater Plum Compote, Cinnamon Pecans & Spiced Whipped Cream Quartet of Autumn Ice Creams Pumpkin Coconut Salted Caramel Apple Cider Sorbet Old-Fashioned Cocoa Goat's Milk Fudge With Candied Lilac
(Image credit: Martha Stewart Weddings)
Created with Sketch.