As the weather warms and the days get longer, spring is the perfect time to tie the knot. And what better way to celebrate your special day than with a delicious, seasonal menu that will wow your guests?
From elegant appetizers to show-stopping entrees and delectable desserts, there are plenty of options to choose from when it comes to creating a mouthwatering menu for your spring wedding.
Here are a few ideas to get you started:
Appetizers:
Asparagus and prosciutto crostini: Thinly slice some crusty bread, top with a sliver of prosciutto and a grilled or roasted asparagus spear, and finish with a sprinkle of lemon zest and a drizzle of olive oil.
Strawberry and goat cheese tartlets: Make a simple crust by combining equal parts butter, flour, and salt, then press into a mini muffin tin. Fill with a mixture of goat cheese, chopped strawberries, and a touch of honey. Bake until the crust is golden and the filling is set.
Lemon and herb shrimp skewers: Marinate peeled and deveined shrimp in a mixture of lemon juice, olive oil, and your choice of herbs (such as basil, dill, and parsley). Grill or broil the skewers until the shrimp are pink and tender.
Entrees:
Grilled lamb chops with mint pesto: Season lamb chops with salt and pepper, then grill to your desired level of doneness. Serve with a vibrant mint pesto made by blending fresh mint, parsley, garlic, pine nuts, parmesan, and olive oil in a food processor.
Spring vegetable risotto: Sauté a variety of spring vegetables, such as asparagus, peas, and ramps, in butter or olive oil. Add Arborio rice and chicken broth, and cook until the liquid is absorbed and the rice is creamy. Stir in grated parmesan and a splash of lemon juice before serving.
Seared salmon with pea puree: Coat salmon fillets in a mixture of flour and your favorite spices, then sear in a hot pan until crispy on the outside and flaky on the inside. Serve with a side of pureed peas, which you can make by simmering frozen peas with a little water and blending until smooth.
Desserts:
Lavender and honey cake: Make a simple vanilla or almond cake, and add a few teaspoons of dried lavender to the batter. Top with a honey buttercream frosting, made by beating together butter, confectioners' sugar, honey, and a splash of milk.
Rhubarb and strawberry crumble: Toss sliced rhubarb and strawberries with sugar, flour, and a pinch of cinnamon. Transfer to a baking dish, and top with a mixture of oats, flour, butter, and sugar. Bake until the fruit is tender and the topping is golden brown.
Lemon curd tarts: Blind-bake tart shells (made with flour, butter, and a touch of sugar), and fill with store-bought or homemade lemon curd. Garnish with whipped cream and a sprinkle of zest.