4 minute read
Delectable Desserts for Your Winter Wedding
BY CHEF SERGE KRIKORIAN, VIBRANT OCCASIONS
The crisp and cold winter air is the perfect time for romance. Candles, sparkly lights, and tasty cider are all elements that magnify the whimsical and intimate nature of a winter wedding. Winter weddings have so many hidden advantages to them. No weather worries, since most of these weddings happen inside. More available resources like venues and caterers. Travel is extra budget-friendly for you and your guests in the winter months as well. Of course, the best part of the entire season is the feasts!
Make it Cozy
There are so many different kinds of dishes and drinks you could create to put the perfect winter flavor on your wedding dishes. A creamy pesto gnocchi accompanied by a sweet raspberry apple cider could make for an astonishing meal. Or a chicken pot pie casserole with a flaky crust and a cranberry mulled wine may be more to your taste. Although you could ponder about what your main course meal will consist of, dinner is only complete with the grand finale...dessert.
An impeccable dessert is the most amazing way to end an intimate event on a sweet note. Serving a plated dessert after your dinner ensures that every guest will get something they like, and also that your guests are full before the end of the night. A salty appetizer before a savory main course definitely calls for a sugary end.
Versatility
Wedding cakes have slowly been taking on versatile roles in the wedding dinner as efficiency of implementing other desserts have become more popular. Offering your guests a variety of different types of desserts will ensure everyone gets something they love.
The best thing about desserts is they are going to light up your taste buds, no matter how big or small. You could decide on something simple such as white chocolate chip cookies or something classic like French croquembouche. We’ve shared a few of our chef’s favorite desserts that could be perfect for your winter wedding and sure to delight your wedding guests.
Service
Choosing a serving style should be a piece of cake.
Buffet Style. This style of serving consists of having large tables lined with different kinds of desserts. It is one of the most popular displays of getting your guests their food as they serve themselves. It can be a great way to keep guests mingling and interactive.
Food Stations. Food stations have slowly become very popular at weddings. This serving style includes having di ff erent tables for di ff erent kinds of desserts that you can completely customize. Ice cream sundae stations, s’mores stations or even something unique like banana foster stations could include many di ff erent toppings and adornments. This is a great way to let your guests decorate their own aestheticallypleasing dessert.
Plated and Served Style. Plated-style dining feels like one of the most luxurious ways to receive your meal at a wedding. This way consists of having each course brought to each guest by catering servers and waiters. It makes portion control, menu deciding, traffic flow, and the ambiance of an intimate winter wedding that much more personal and special. Give your guests the ability to choose from a variety of desserts and report their choices to your caterer beforehand. This type of service requires assigned seating but the extra effort is worth the results.
Ensuring you have tasty desserts for your winter wedding will only make it that much more lush. Including a variety of dessert options gives your guests a much wider variety of tastes. There are endless fun, tasty, creative, and unique desserts that you could implement into your spread. There are no wrong decisions. After all, it’s impossible to have a dull dessert.
Blueberry mousse filled with a blueberry gelee on top of an almost sponge cake, covered with a white chocolate mirror glaze.
A Greek favorite with layers and layers of buttery, flakey phyllo pastry surrounding a center of pecans, brown sugar, and cinnamon and topped with sweet syrup.
A light and velvety bloodorange mascarpone panna cotta, topped with a creamy and fresh blood-orange sauce.
