Seasonal Flavors for your Fall Wedding Menu

July 14, 2010

With Fall comes the dropping of temperatures, with cool crisp nights. This gives a bride and groom an opportunity to embrace the flavors of fall when planning their menu.  Perhaps you will consider serving a spiced wine or mulled cider.  During the cocktail hour try spiced nuts, seasoned popcorn or warm pretzels with a variety of mustards. 

Instead of a salad, offer soup as a starter.  In the photo above, butternut squash soup is served in a hollowed out pumpkin.  Roasted pork, wild rice with pecans and dried cranberries along with hearty rolls will delight your guests with the delicious flavors of Autumn.

Fall is the perfect time to serve denser, richer cakes – so don’t be afraid to choose decadent chocolate!

If you are planning your reception to go into the wee hours, why don’t surprise your guests with a midnight treat?  Try this trio from the Knot:  Caramel coated apples on a cinnamon stick,  fresh doughnuts suspended on a demitasse spoon over a glass of milk and a miniature apple pie a la mode.  YUM!

The team at Deborah Sheeran Weddings of Distinction is ready to help you create the Fall Wedding of your Dreams.  Contact us today.

Love and Hugs,

Deborah

photo credits cake by divine weddingcakes,  roasted nuts, coffee with caramel disks and beverage with doughnuts by martha stweart, rice in hollowed pumpkin by slowfood, butternut squash soup in pumpkin by pollsb.com

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