Rosemary Black, editor of dash magazine, is currently helping to plan her daughter's DIY-style wedding, and is preparing the appetizers and desserts for 200 guests! Read about her her recipe tests over the next week in her blog series
: DIY Wedding Eats & Treats
One of the best parts about cooking for a wedding is that you get to choose fun, colorful foods to serve to an audience that you just know will be in a happy mood. When we started planning what to whip up for the 200 guests who’ll converge this Saturday for my daughter Molly’s wedding, we had an entire cookbook’s worth of appetizers that we thought would taste good. But not all of them passed our (highly unscientific) taste test. (It consisted of about 10 of us each making two or three apps and then offering critiques.)
For instance, one daughter made Greek Salad Shooters
, teensy cups filled with greens, feta, olives and a delicious dressing. But an hour after they were assembled, they were soggy. And my cinnamon-honey roasted nuts
were dark, sticky, and sweet – they’d be good at Christmas.
One app that won unanimous raves was Lemony Spring Pea Pesto
, so another daughter will be making vats of it tomorrow. We’ll serve it with gluten-free crackers and toasted slices of gluten-free bread (since Molly has celiac disease.)
One more thing to love about this app? It’s a beautiful shade of green – not all that different in color from half the bridesmaids’ dresses (which are sage green, and the other half are poppy colored.)
Try this super simple, no cook dip when you want to eat your veggies off a cracker instead of a fork. Click here to get the recipe.
Tomorrow: Simply Superb Wedding Sweets
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