Mimosa’s Catering Manager created this article on how to plan your Wedding menu depending on the seasons. Read the full article and the rest of Issue 3 of Love Your Wedding HERE
Spring is the season on new beginning – what a great time of year to get married. Choose a lighter fresh menu of roast baby lamb or fresh fish with grilled asparagus, mixed leaf salad & baby new potatoes. For dessert, buffet tables are popular with a choice of mini desserts for your guests to choose from such as rhubarb posset, lemon tartlets and vanilla creme brûlées. Just make sure you have two to three desserts per person so everyone can sample a selection. Edible flowers are a fun and colorful addition to desserts.
Summer is the time of the year with the most weddings. Beautiful weather and the ability to be outdoors make for a great party. Choose colorful canapés that are served cold such as chilled gazpacho shots, smoked salmon blinis and mozzarella basil skewers. Sharing starters of antipasti and salads are a great way for your guests to interact with others on their table. Cold mains such as poached salmon or roast beef are tasty light main courses when served with a selection of summer salads and breads. Summer desserts for us is all about pavlovas, Eton mess, fresh strawberries with vanilla whipped cream and mini macarons.
Autumn is a beautiful time of year and is associated with harvest and the colorful leaves that change color. Pumpkins, root vegetables, chestnuts and apples are delicious additions to menus and decor at this time of year. Choose a menu and theme that celebrates this wonderful bounty. An autumn menu may include a roasted pumpkin soup with chili sweetcorn or a goat’s cheese and root vegetable tartlet followed by roasted chicken or rabbit with a mushroom sauce and creamy polenta and finished with a sharing board of cheeses served with figs and fresh apples. Pear crumble, apple or fig tartlets and chocolate chestnut cake are all fantastic autumnal desserts.
A winter wedding is magical when the dark night sets in and a comforting menu awaits you and your guests. Choose mulled wine or warm spiced cranberry instead of champagne for your drinks reception – it is a lovely nod to the season. Choose starters such as foie gras toasts or a winter salad of rocket, cranberry and blue cheese. Winter mains such as Coq au vin or Beef Bourgignon are wonderful buffet mains served with creamy mash potatoes or roasted root vegetables. Chocolate mousse, pecan tartlets and tiramisu are decadent dessert choices for this time of year as well as delicious warm mince pies.