Wedding Dinner Suggestions for the Fall

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For your fall wedding, tie the season into your dinner theme.

Fall is a good time to plan a wedding for many reasons: the long hot summer is over, the change of the seasons sparks a feeling of newness, the brilliant foliage and moderate weather are ideal for outdoor nuptials and the hues in the fall palette make great wedding colors. Another reason is the food. Having a wedding in the fall allows you to incorporate this time of year into your dinner in several creative ways.

  1. Seasonal Dining

    • Base the fall wedding menu around the plentiful seasonal bounty. Fall vegetables include broccoli, cabbage, brussels sprouts, leeks, cauliflower, sweet potato, mushrooms and chard. For appetizers, serve Swiss chard salad, broccoli and cheese soup or cabbage purses. For side dishes, try pan-seared brussels sprouts, sweet and sour cabbage or sweet potato fries. For the main dishes, serve braised beef and mushrooms or pasta with leeks. Have the wedding cake adorned with fall fruits fashioned from fondant: pears, gooseberries, passion fruit, cranberries and the like.

    Holiday Themes

    • The fall months are full of individual days that work great for wedding dinners. If your September wedding is on Labor Day weekend, write up a labor-themed menu: Employee Empanadas and Working Wontons for appetizers, Nine to Five New York Strip Steak and Jobs Jambalaya for entrée options and Vocation Veggie Bundles and Occupation Onion Tarts for sides. Dinner for a wedding on National Nut Day in late October could be white cheddar cheese squares with pecan conserve, pistachio and pomegranate salad, chicken satay with peanut sauce, and quinoa with vegetables and walnuts.

    On Topic

    • Have your dinner reflect the wedding theme. For Fall Flowers nuptials, feature autumn blooms in your bouquet, centerpieces, and your food by incorporating flower names: camellia calamari, hibiscus hanger steak, chrysanthemum cod fish cakes, aster albondigas and water lily white chili. For a Falling Leaves wedding, serve a menu of plunging parmesan cheese sticks, falling fricasseed pheasant, and tumbling teriyaki vegetables. For a Wedding in the Pines affair, serve timber tomatillo stew, forest flank steak and evergreen eggplant pilaf.

    Colors

    • Use your fall wedding colors as dinner inspiration. Take a gold and green wedding, for example. Sprinkle white meat, such as pork or chicken, tofu and fish with a bit of powdered turmeric to make it gold. Add a few drops of food coloring to white dips to make them gold. Bake garlic knots to a golden brown. Drizzle fluffy white potatoes with melted butter. Serve golden corn chowder and naturally gold wax beans and spaghetti squash. For green food, serve individual white pizzas topped with green veggies: zucchini, broccoli and green peppers. Serve white meats with a chimichurri or green chili sauce and white pasta with green pesto. Deep fry asparagus spears for green "French fries," bake stuffed green peppers and make split pea soup.

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  • Photo Credit Wedding bouquet the bride on background of wedding dress image by Aliaksandr Zabudzko from Fotolia.com

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