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Come Party With Me: Wedding - Menu (Main)

Planning the dinner for a wedding can be a very tedious task. Work with your event planner and caterer to determine the best, local and seasonal dishes to round out the menu. Offer a variety of choices with at least two entrees one meat and one vegetarian. Steer clear of choosing a dish that may not please the majority of guests like lamb, duck, or a fishy tasting fish. If you serve a cocktail hour with lots of heavier appetizers, dinner can be a light meal consisting of crab cakes or grilled marinated steak placed on salad greens. Likewise, if you are serving very light appetizers, do not skimp on the main course. Instead of serving dinner in buffet style with several long tables where a slow moving line is inevitable, create several buffet stations and place them around the locale. To see my main course serving suggestions for Julie and Scott's wedding,

For a delicious dinner serve
Steak with Shallots and Lyonnaise Potatoes

and a decadent vegetarian
Potato Lasagna

. Roasted tomatoes and
Pretzel Rolls

that taste like Philadelphia's famous soft pretzels serve as simple yet scrumptious side dishes.

Steak with Shallots and Lyonnaise Potatoes
From Food & Wine magazine

3 tablespoons extra-virgin olive oil
3 large Yukon Gold potatoes (1 1/4 pounds), peeled and sliced 1/4 inch thick
1 large Vidalia onion, halved lengthwise and very thinly sliced crosswise
Kosher salt and freshly ground pepper
2 tablespoons red wine vinegar
Four 7-ounce sirloin steaks (1 inch thick)
2 tablespoons unsalted butter
4 large shallots, very thinly sliced
1/2 cup dry red wine
2 tablespoons finely chopped flat-leaf parsley

  1. In a very large nonstick skillet, heat 2 tablespoons of the olive oil until shimmering. Add the potatoes in a slightly overlapping layer and cook over moderately high heat, stirring occasionally, until golden and nearly cooked through, about 8 minutes.
  2. Add the onion, season with salt and pepper and cook, stirring occasionally, until tender, about 5 minutes longer. Add 1/2 tablespoon of the vinegar and gently toss to combine. Cover loosely and keep warm.
  3. Meanwhile, in another large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the steaks with salt and pepper and cook them over moderately high heat, turning occasionally, until browned and crusty, 8 to 10 minutes for medium rare. Transfer the steaks to a serving platter and keep warm.
  4. Add 1 tablespoon of the butter and the shallots to the skillet and cook over moderate heat until softened, about 5 minutes. Add the remaining 1 1/2 tablespoons of vinegar and cook until evaporated, about 30 seconds.
  5. Add the wine and cook until reduced by two-thirds, about 2 minutes. Remove from the heat and swirl in the remaining 1 tablespoon of butter.
  6. Add the parsley and any accumulated meat juices, season the sauce with salt and pepper and spoon over the meat. Serve the steaks at once with the potatoes.

Serves 4.

Potato Lasagna
From Vegetarian Times magazine

4 lb. large Yukon gold potatoes (about 8 or 9 potatoes), peeled and cut into 1/4-inch-thick slices
1/4 cup olive oil
1/4 cup pesto
1 lb. low-fat ricotta cheese
1/2 cup Parmesan cheese
1 large egg plus 3 egg whites
Salt to taste
1 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
8 oz. shredded part-skim or whole milk mozzarella cheese

  1. Preheat oven to 350F. Spray 9x13-inch glass baking dish with nonstick cooking spray.
  2. Bring large pot of salted water to a boil, and add potato slices. Stir, return to a full boil and cook 1 minute. Turn off heat, and let sit undisturbed 10 minutes, or until slices are tender but still firm. Drain, and set aside to cool.
  3. Mix olive oil and pesto, and pour over cooled potato slices; toss slices to coat. Mix ricotta, Parmesan cheese, eggs, salt, pepper and nutmeg.
  4. Place half of potatoes in baking dish. Spread ricotta mixture evenly on top, and sprinkle with half of mozzarella. Top with remaining potatoes and mozzarella.
  5. Bake 45 minutes. Let rest 10 minutes before cutting into serving portions.

Serves 8.


Pretzel Rolls
From Bon Appetit magazine

2 3/4 cups bread flour
1 envelope quick-rising yeast
1 teaspoon salt
1 teaspoon sugar
1 teaspoon celery seeds
1 cup plus 2 tablespoons (about) hot water (125°F to 130°F)
8 cups water
1/4 cup baking soda
2 tablespoons sugar
1 egg white, beaten to blend (glaze)
Coarse salt

  1. Combine bread flour, 1 envelope yeast, 1 teaspoon salt, 1 teaspoon sugar and celery seeds in food processor and blend. With machine running, gradually pour hot water through feed tube, adding enough water to form smooth elastic dough. Process 1 minute to knead. Grease medium bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about 35 minutes.
  2. Flour baking sheet. Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces.
  3. Form each dough piece into ball. Place dough balls on prepared sheet, flattening each slightly.
  4. Using serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.
  5. Preheat oven to 375°F. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups water to boil in large saucepan.
  6. Add baking soda and 2 tablespoons sugar (water will foam up). Add 4 rolls and cook 30 seconds per side.
  7. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls.
  8. Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt. Bake rolls until brown, about 25 minutes.
  9. Transfer to racks and cool 10 minutes. Serve rolls warm or room temperature. (Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 10 minutes.)

Makes 8.

Wondering what sort of wedding cake Julie and Scott want? Come back this afternoon to find out! Already married? Share your fabulous dinner menu with us below!

mandiesoh mandiesoh 10 years
yeah, party's right. you dont HAVE to compromise for others. :D
partysugar partysugar 10 years
I love horseradish mashed potatoes but that's because I like horseradish. If you like it nycgirl, do it, it's your wedding and your party after all!
mandiesoh mandiesoh 10 years
i think more people will like the cheddar mash! cheese and taters always work :drool: this website here suggests twists like wasabi, cream cheese & evening mixing with sweet potatoes: here's another one that has kale & olive oil: and here's another with rosemary mash & yam!:
nycgirl nycgirl 10 years
You think people won't like horseradish mash? I was wondering that too. It works for the first few bites, but after a while you get tired of it. What else works in mash besides onions and garlic?
SU3 SU3 10 years
Chilled lobster salad :DROOL:
mandiesoh mandiesoh 10 years
nycgirl, your menu sounds awesome! i would go with the strip steak cos i think the rate of people loving horseradish is lower than cheese? lol. then again, maybe im just bias cos the steak option has everything i love :drool:
nycgirl nycgirl 10 years
Gotta have the steak! My upcoming wedding menu: Appetizer: Chilled Lobster Salad, Tomato Relish, Fennel Seed and Potato Latke Entree choices: NY Strip Steak with Black Pepper and Candied Tomato Chimichurri with Caramelized Maui Onion and Vermont Cheddar Mashed Potatoes, Green Asparagus Bundle OR Grilled Halibut with Beurre Blanc with Horseradish Mashed Potatoes, White Asparagus Bundle OR some vegetarian option
LuciLu LuciLu 10 years
Mmmm for the steak!
ALSW ALSW 10 years
Now that I'm looking through this again (and starving!) I want those pretzel rolls!
celebrity_soup celebrity_soup 10 years
im really interested in the pretzels! looking forward to making them someday :D
mandiesoh mandiesoh 10 years
steak and shallots :drool: :drool: oh and the potato lagsane looks DIVINE! unfortch, the pretzel pic isn't loading for me but it sounds HEAVENLY! :drool: :drool:
SU3 SU3 10 years
Pretzel Rolls... never seen them before!
ALSW ALSW 10 years
I agree - that steak looks delicious! And I must say that I didn't get too many choices for food at my reception. The hotel had certain foods that you could choose from and that was it. I'm not sure if it's different other places, but I simply wasn't given a choice for foods like these!
PrissyLilBadAss PrissyLilBadAss 10 years
Oooh that steak with shallots made my mouth water! "Party like a rock star, pound like a porn star, play like an all star!"
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