Monday, January 9, 2012

Katie & Rob: Wedding Feast!

Katie & Rob loved the menu they came up with for their wedding and the  catering staff at Geneva Point Center executed it beautifully. There was a barbecue on Friday night with s'mores; a camp-style buffet breakfast Saturday morning; and a picnic lunch of sandwiches, salads and cookies after the ceremony.

They stepped things up for the formal reception dinner, which was catered by the Corner House Inn in Sandwich, NH. Here is the official menu:


Pomegranate Champagne
Iced Tea
All the Beer that can fit a canoe!

Wine Selection: 
Barefoot Moscato
Friexienet Extra Dry
Barefoot Pino Grigio
Little Penguin Shiraz


Cheese Platter
Bacon-Wrapped Scallops 
Crab Cakes
Cheese Tortellini
Sesame Chicken
Tandoori Chicken 

Dinner Buffet:

Goat Cheese Salad
Roasted Vegetables
Wild Rice
Sweet Potato Polenta
Cranberry Chicken
Apple-Glazed Pork

Dessert Buffet:

Tiramisu (bought at Stop & Shop)
Hart Turkey Farm Cheesecake
Flourless Chocolate Cake (made by Katie the night before)
Assorted fruit, caramel, chocolate, and whipped cream for topping 

Follow the link above to the Epicurious recipe Katie swears by for Flourless Chocolate Cake. She also offers these recommendations:

Instead of all bittersweet (which, in cake form, tastes like dirt) I use half bittersweet, half semi-sweet . . . or even half milk-chocolate in a pinch, though I wouldn't recommend it.

For a lighter cake, separate the eggs. Follow the recipe adding only the yolks, then whip up the egg whites until they're foamy (not quite meringued, though) and fold those in at the end.

My trick for testing done-ness: Give the cake a shake. If the center still wobbles, it needs more time.

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