You are cordially invited … - wedding menus - Recipe

RELATED ARTICLE: Sample Wedding Menu

Recipes with asterisks are included in article. Please keep in mind that all recipes can be doubled or tripled to accommodate more guests.

Hors D'oeuvres

Steamed sugar snap peas with a maple-mustard dipping sauce

Savoy Cabbage and Mushroom Packets(*)

Sinful Spuds(*)

Miniature Tartlets Filled with Walnuts, Brie-and Grape Salsa(*)

Stationary Table

Vegetable pate with whole-grain crackers

Focaccia with Caramelized Onions and Asparagus(*)

Assorted Greek and Italian olives

Roasted red pepper strips

Artichoke hearts marinated in sherry and rosemary

White Sangria with Fruit(*)

Sit-down Dinner

Fresh pea soup with creme fraiche

Trio of Rices and Beans with Fresh Apricots(*)

Wild mushroom ragout

Mixed baby greens with raspberry vinaigrette

Sauteed asparagus spears with lemon, hazelnut sauce

Sourdough crostini with tomato, basil and olive oil

Dessert

Wedding cake: white layer cake with apricot filling and almond frosting, decorated with fresh flowers and tiny champagne grapes

Susan Jane Cheney, who wrote our feature on planning a vegetarian wedding, is the author of Breadtime (Ten Speed Press, 1990, 1998) and Stir Crazy! (Contemporary Books, 1998). A former member of the Moosewood Restaurant Collective, she contributed to New Recipes from Moosewood Restaurant (Ten Speed Press, 1987) and teaches cooking classes in the Minneapolis/St. Paul area.

SUSAN JANE CHENEY is a food writer and cooking teacher in Minneapolis, Minn.

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