What appetizers can be prepared for a wedding at home. What to cook in the summer for a wedding on the table for guests and newlyweds - a selection of delicious and unusual dishes for the menu

Every bride knows that 90% of success with guests is a good table. At the ceremony, they will appreciate the beautiful bride, the groom's suit and decorations, but at the banquet they will evaluate the dishes: their quantity, quality and serving. Therefore, after choosing a dress, rings and a banquet hall, the young people have another question - how to feed the guests so that everyone likes it, and at the same time not cost a pretty penny. According to Russian tradition, it is not customary to arrange light receptions, guests should leave the holiday full and satisfied, only then it is believed that the Russian wedding was a success.

Wedding table: menu, recipes

There are no specific rules on what exactly to serve on the table on the day of the celebration. However, there are unspoken rules that are generally followed, unless it is a completely informal celebration. So, for example, beer should not be among drinks. Perhaps wine, champagne, vodka, cognac, martinis or cocktails, but not beer.

All restaurants have their own menu, and in a variety of options and for any amount. The administrator and the chefs will tell you what is better to choose and how to please the guests. It includes several cold starters and two hot ones, as well as tea and cake. This is the minimum that is usually present everywhere. Consider the most popular dishes at Russian weddings.

• Among the appetizers, seafood (fish, shrimp, mussels), sausage, cheese, meat, cuts of fresh vegetables are usually served.
• The wedding table menu should include several salads. Let it be better a little, but a lot, than one large bowl with one salad. Olivier, herring under a fur coat, Caesar with chicken, salads with mushrooms, vegetable variations are popular in Russia. You can mix just 2 ingredients, for example, green beans with chicken, tomatoes with cheese.
• Tartlets with various fillings are also popular. It's always filling and delicious. You can put almost anything inside.
• Stuffed vegetables and eggs will also please guests.
• Meat is served hot. It can be a fish, pork or beef steak with a side dish of rice or vegetables, chicken julienne. Despite the beautiful name, julienne is prepared simply. To do this, you only need chicken fillet, milk, cheese, butter and seasonings. It turns out very tasty, satisfying and inexpensive.
• Do not forget that in addition to alcohol, there should be soft drinks such as fruit juice, mineral water, sparkling water.
• Cake is usually served for dessert. You can also make a sweet table, to which guests will come up and take sweets. Sweets, muffins, cakes, cookies are suitable for treats. Tea or coffee is required.

Calculation of the wedding menu for 1 person

The basic rule of a successful holiday is that everything should be tasty and everyone should have enough. But at the same time, it is undesirable for a large amount of untouched food to remain, because young people spent money on this that they could spend on something else.

When calculating food and drinks, consider not only the number of guests, but also the duration of the holiday. The longer the banquet lasts, the more they eat and drink. The average wedding lasts 5 hours. In this case, the best option would be 1.5 kg of food per guest. Cold appetizers, salads and meat with a side dish should be approximately equal, you can make more hot, but fewer salads. On average, 250-300 g of food should come out for each of the items per person, that is, 250 g of salad, 300 g of snacks, 400 g of hot food, etc.

Fruit and cake should also be 200 g per guest. If you have small children, you can reduce the volume.

Drinks should be plentiful. This is something that does not spoil for a very long time, and if unopened alcohol remains, it can be left for another celebration. Strong drinks (vodka, cognac, whiskey) are taken in half a bottle per person, weak drinks are taken in a bottle per person, of course, children are not taken into account. You don’t need much champagne, they drink it only at the very beginning, so take 1 bottle for three. Soft drinks should be more, especially in the heat, about 1.5-2 liters per person.

Wedding menu: how to compose

When choosing dishes, be sure to take into account your budget, season, number of guests, and the duration of the feast. If yours, and a lot of guests were invited, there are a few tricks that will help everyone feed and save money at the same time.

Be sure to specify which foods the invitees do not eat, whether they have food allergies, whether there are vegetarians. An allergy in one of the guests can seriously spoil the event and scare the young. Vegetarians, on the other hand, are not troublesome people. Dishes from vegetables will cost inexpensively, besides, they are quite tasty, meat-eaters will also taste them with pleasure.

Don't forget age. Children do not want a lot of spices, and the older generation will not appreciate newfangled dishes such as rolls, Chinese salads and carpaccio.

• Wedding menu for 15 people. This is a modest wedding, where only relatives and close people are present. Such banquets can be quite arranged at home, cooked by yourself. You can cook 5 different salads or 2-3 salads, but in several dishes, so that it is convenient for everyone to take. Salads should have different ingredients. You don’t need to put just chicken or mushrooms everywhere in case someone doesn’t like something. Be sure to 2 hot ones, for the sake of economy, you can take a chicken. For snacks, any sandwiches, cheese and meat cuts are suitable. For dessert, you can offer a traditional cake, pastries, chocolate, ice cream, fruit jelly, muffins or any other sweets. Guests will enjoy fresh coffee brewed in a coffee maker.

• Wedding menu for 20 people. It is already more difficult to accommodate 20 people at home if you do not have a cottage. Most often, modern newlyweds still prefer to rent cafes and restaurants. No need to cook, wash dishes, serve food on the table. To make it convenient for everyone to take food, divide each dish into 3 plates. It turns out that for every 6-7 guests you will have a salad, cold cuts, etc. Then you will not need to run to the other end of the table for the desired snack. Consider the gender of the guests. If there are more men than women, increase the amount of food. There must be 3 salads, several plates with various snacks: vegetables, cheese, meat, fish sausage, as well as 2 hot dishes (preferably meat and fish) and desserts. For such a large number of guests, it is better to have at least 10 bottles of wine and the same number of stronger drinks, as well as at least 5 liters of juice, not counting soda and mineral water.

• Wedding menu for 30 people. This is still a small wedding, but already requiring the rental of a banquet hall. If you want to save money, then choose more budgetary products, and do not reduce portions. So, for example, you can replace pork chop with chicken, instead of red fish, choose cheaper varieties, pancakes will be inexpensive if you choose a simpler filling, canapes and various snacks will also help save money. Chicken can be cooked as you like - grilled legs, stuffed, baked, fried, stewed. Hot can be both portioned and shared, on a platter. The cake should be big enough for all the guests. Total weight - not less than 7.5 kg. In summer, instead of a cake, you can present ice cream with fruit.

• Wedding menu for 40 people. Dinner for 40 people is not cheap. It is advisable to lay out snacks on small plates so that everyone can try everything and not reach far for food. Snacks include eggplant, fish and meat platter, pickled vegetables, olives, mushrooms. Among the inexpensive salads is "Capital" with chicken breast, potatoes, cucumber and green onions. For hot, you can serve pancakes with meat filling, chicken julienne, tobacco chicken, baked pike perch. Instead of a cake, you can make a pyramid of muffins, which show the initials of the newlyweds.

• Wedding menu for 50 people in a cafe. It is not possible to organize a holiday of this magnitude at home, so it is better to entrust serving and cooking to professionals. You can make more snacks, put different types on the tables: liver with onions, breaded fish, sausage, meat, cheese, olives, beef tongue, stuffed prunes, aspic, sandwiches, stuffed eggs, salted fish. It is recommended to do hot portions for convenience. In the role of second courses, cabbage rolls, duck stuffed with apples, roast with mushrooms, and potatoes baked on coals will look great. The cake will have to be made large and multi-tiered, or offer cakes for every taste.

• Wedding menu for 60 people in the restaurant. To save on a banquet, make chicken and fish hot. This is the most budget option, and everyone loves chicken and fish, which cannot be said, for example, lamb. For salads, Caesar with chicken, Meyerhold with tongue, apples and cheese, herring under a fur coat, vegetable salads are perfect. Among inexpensive snacks, one can single out pickled mushrooms with onions, a cheese plate, olives, chicken roll, sausage. The cake can be made in portions in the form of cupcakes or cakes.

• Wedding menu for 80 people in summer. Summer is a fertile time for weddings. At this time, a lot of fresh fruits and vegetables. If you have your own garden, then you can save a lot of money. Feeding so many guests is not easy. Salads should be at least 4 with various dressings and ingredients. You can make 1 or 2 vegetarian salads, such as Greek. This is a great option for summer. For hot, poultry and roast beef with a side dish of vegetables or rice, roast goose with stewed cabbage are suitable. There should be enough cake for everyone, so it will be big. It is also desirable to have a dessert table with all sorts of sweets, if suddenly someone considers a piece of cake too small.

• Wedding menu in summer for 100 people. This is already a big wedding, where the banquet will take most of the entire holiday budget. If your guests are waiting for the arrival of the young, there should be a small buffet table with fruits, light snacks and champagne, then no one will get bored. The more you bring with you to the restaurant, the more you save. So, for example, you can make some snacks yourself, and instead of a cream cake, serve a light fruit dessert or ice cream in the summer. When calculating per 100 people, the savings will be tangible. Pies, sandwiches with caviar, meat rolls are suitable as snacks.

Wedding menu in nature

A summer wedding in nature has its pros and cons. It will not be easy to take waiters into nature, set up tables and get rid of insects. But what a beauty all around, birds sing, fresh air. Usually, outdoor banquets involve a small number of people, barbecues and a relaxing holiday. It will be difficult to think over a wedding menu for 60 people in nature, especially considering the complexity of food delivery.

The first rule of such a banquet is that snacks should be fresh and drinks should be cold. You are on a street where there is no air conditioning, so take care of a sufficient amount of ice or portable refrigerators in advance. It is better to refuse powdered juices, replacing them with natural lemonade or just water with ice and lemon slices.

There should be a lot of greens, fresh fruits, vegetables, berries on the table. For salads and snacks, it is advisable to choose lean fish, chicken, so as not to overload the body with fatty foods in the heat. Tarts, fresh vegetable canapés and olives are also welcome. For hot dishes, shish kebab from any meat, barbecue ribs, steaks, fish is perfect. Prepare sauces in advance for such a treat.

Cream cake for nature is not the best choice, preferably ice cream or fruit. For dessert, you can also serve shortbread baskets with jam or fruit mousse, soufflé and, of course, tea.

To prevent guests from feeling too tired in the heat after strong drinks, serve refreshing cocktails with ice and mint. You can even replace them with strong alcohol. Chilled sangria with fruit is the best way to go. The less alcohol there is, the easier and more fun the wedding will be. As you know, heat and strong drinks do not mix well.

Try to put more cold snacks on the table, they are often eaten with alcohol.

A wedding at home is a wonderful cozy celebration for the closest people. And therefore, the requirements for refreshments are the most stringent, because you want not only to feed deliciously, but also to surprise with the delights and beauty of the table setting. And what to feed dear guests? So, a wedding at home, a sample menu with some tips and recipes.

Where to begin

Of course, from the list of guests and their taste preferences, if you know about them. If you are not sure yourself - contact your older relatives with this question, they, as a rule, know the ins and outs - maybe one of the guests has a chronic illness, or a recent operation - then dietary dishes will need to be included in the menu.

If not only adults, but also children come to visit, then you should think about a children's table, if the dimensions of the apartment allow.

Seating the little ones separately and keeping them busy with bright, low-fat meals is a great way to shield them from adult conversations and entertainment.

In addition to a separate table, you need to take care of some additional entertainment for children, whether it's a board game or a set of cartoons.

Menu

How many dishes should be on the table depends on the number of guests and the richness of the program.

In an average apartment, about twenty people can be seated at one long table. Based on this figure, an approximate list of treats is as follows:

• Salads - 5 types
• Hot - 2 types
• Garnish - you can do with mashed potatoes
• Cold appetizers - 3 - 4 types
• Meat and cheese slices - at least two types of product
• Vegetables - sliced ​​or on skewers
• Sliced ​​fruit or skewers
• Dessert

Cold snacks

As cold appetizers, you can serve stuffed profiteroles, pita rolls, canapés on skewers and without them. Some recipe examples.

Profiteroles come not only with a sweet filling, but also with meat or vegetable, and it’s a sin not to use this, besides, you can save a lot on this type of snack.

Judge for yourself. About 50 profiteroles come out of one portion of the dough.

The great advantage of this appetizer is that it is prepared quite quickly and does not require any exotic products.

For the test, you will need 100 grams of flour, water and sunflower oil, and 3 eggs.

The filling can be pate, vegetable, mixed - it all depends on your taste preferences.

A hearty and tasty version of the filling is chicken liver pate with mushrooms, taken in equal proportions and with the addition of a small amount of onion.

We prepare the dough first.

1. We boil water, add butter and flour there, and, without removing from heat, knead the dough.
2. After the mixture has cooled down a bit - we drive in the eggs and knead again, you can do it with a mixer.
3. The baking sheet is covered and balls of dough are squeezed out onto it using a pastry bag or a bag with a cut off corner, at a distance of five centimeters from each other.
4. The baking sheet is sent to the preheated oven for 10-15 minutes, while the profiteroles are being cooked, you cannot open the oven.

1. Chicken liver is boiled until tender, champignons are fried with onions.
2. All this is turned through a meat grinder or ground with a blender.
3. The tops are cut off from the finished profiteroles, the pate is put inside, and the cut tops are put in place.

It takes longer to tell than to cook, to be honest.

You can choose the filling options to your liking yourself - unleavened dough allows various combinations.

By weight, profiteroles are very light, but very satisfying.

The “Bakinskaya” appetizer is prepared even faster, and the speed of the destruction of this dish by the guests speaks of its taste better than words.

For this snack you need tomatoes, cheese, mayonnaise and garlic. A win-win combination.

1. Tomatoes are cut into circles, the cheese is grated and mixed with mayonnaise and garlic.
2. The filling is spread evenly over the tomato slices.

To prepare the next snack, you will need thin sheets of pita bread, mayonnaise, cheese and herbs - these are the main ingredients that appear in any kind of such a snack. Additional ingredients - crab sticks, lettuce, garlic.

1. Lavash is laid out on the table, smeared with mayonnaise-garlic mixture, sprinkled with grated cheese and finely chopped crab sticks.
2. Then the sheet is folded into a roll, wrapped in cling film and sent to the refrigerator for several hours.
3. Before serving, you need to cut the roll into portioned pieces, each of which is put on a dish on a lettuce leaf.

Thus, it will be easier to take an appetizer from a common dish.

Salads

Three examples of salads - one for tartlets, one puff, and one rather exotic.

Salad for tartlets is very simple both in preparation and in composition, but extraordinarily tasty.

It consists of boiled chicken, mushrooms and peas fried with onions.

Dressed with mayonnaise, but first you need to drain all the liquid from the fried mushrooms and onions, and only then add to the salad. This dish is called "Tenderness", and its taste is fully consistent with the name.

The second salad is called "Amazement", and is also invariably a success on the festive table.

Stacked in layers: chopped prunes, chicken, egg, fried mushrooms, grated cheese, and sprinkled with walnuts on top. Layers through one are smeared with mayonnaise.

The third salad is “Lady's”, since it is most popular with the fair sex.

Potatoes, apples, salted mushrooms (pickled mushrooms are perfect), and pitted black olives are cut into cubes in a salad.

Dressed with mayonnaise, it cooks very quickly, and such a combination, strange at first glance, is very pleasant to the taste!

Beverages

For a home celebration, it is better to buy soda and juices to a minimum, and to cook compotes and fruit drinks to the maximum.

These drinks quench your thirst better and are much healthier and tastier.

Note to housewives - homemade lemonade is made very simply, quickly and at minimal cost.

Recipe: 3 oranges, 1 lemon, 150 grams of sugar, 3 liters of water.

1. To exclude the appearance of bitterness in the drink, citrus fruits should be placed in the refrigerator overnight.
2. Wax can be removed from the peel by pouring boiling water over the fruit for five minutes.
3. Citrus peel and seeds, pass through a juicer.
4. Cut the peel into thin strips.
5. Bring the water with peel and sugar to a boil, add the squeezed juice and boil for another five minutes.
6. Strain the cooled drink from the thick.

Can be served with ice.

Take care of mineral water, some of which should be put away in a cold place - in the morning it will be drunk like the nectar of the gods. When buying alcoholic beverages, you need to focus on the guests themselves, their tastes and preferences.

hotter

Of course, this comes down to personal preference. Someone likes cabbage rolls, someone likes beef stroganoff, someone likes chicken.

For a home celebration, which already requires a lot of preparation in the last days before the wedding, manti is suitable as a hot one. You can pre-stick them yourself and freeze, you can order, or buy in cooking. Almost everyone eats this dish, besides, it is prepared without the participation of the hostess and is dietary, since it is steamed. They do not need a side dish, but several options for sauces will come in handy.

As an extra hot, you can cook chicken drumsticks in sour cream sauce.

If the house has a multicooker, the task is simplified at times.

The recipe is simple, and the result will exceed all expectations, while the legs baked in mayonnaise and garlic that are boring to everyone cannot be compared with this dish.

You only need three ingredients. Chicken drumsticks, sour cream and onions.

1. A little oil is poured into the multicooker bowl.
2. Chicken legs are laid, the “Frying” mode is turned on for 15 minutes on each side.
3. Meanwhile, the onion is cut into half rings, and added to the chicken.
4. Sour cream is mixed with chicken spices and poured into the multicooker bowl.
5. Mode "extinguishing" for half an hour.

For a kilogram of drumsticks, you need 150-200 grams of sour cream and 2 onions. Sour cream can be taken fatter so that there is no sour taste.

As a side dish, mashed potatoes and rice, and just fresh vegetables are suitable.

Video selection to help hostesses

Not a single Slavic wedding is complete without a festive feast. A variety of dishes and drinks allows you to create the most suitable menu for a wedding at home. Modern wedding fashion, regardless of the ways of celebrating the creation of a family, leaves the same basic elements on the menu that help when planning a festive meal at home.

The banquet has always occupied one of the main places at the wedding celebration. It does not matter where and in what place the feast takes place, the main thing is that all the guests remain full and satisfied. When compiling a wedding menu at home, it is worth considering the number of guests and their taste preferences. The banquet menu for the wedding should be universal.

Festive menu for a wedding at home

If a wedding is celebrated at home, the menu is compiled depending on the expected duration of the banquet and the celebration as a whole. When compiling a menu for a wedding at home, one should take into account the fact that often the celebration of such an event takes place over the course of one day and its duration is on average 8-9 hours. During this time, a person can eat about a kilogram of food. This may seem like a bit of an overestimate, but guests will be seated at the table 2-3 times. Also, it is better to leave a little food than the guests leave the celebration hungry.

When compiling a wedding menu, it is worth considering the preferences of all guests.

Main dishes of the festive menu:

• Cold appetizers.
• Fish dishes.
• Meat snacks.
• Hot appetizers.
• Dishes from vegetables and mushrooms.
• Basic hot.
• Dessert.

But do not forget about the presence and a wide range of alcoholic and non-alcoholic drinks. They are an integral part of the festive feast.

When compiling a list of dishes, it is worth considering the taste preferences of guests.

Basic rules for organizing and serving dishes.

The presence of two hot dishes with their serving at the beginning of the banquet and in the second half after the break.

If among the invitees there are vegetarians or guests who observe the conditions of fasting, you should take care of the list of products and ready meals directly for them.

The phased order of serving begins with cold appetizers, followed by hot dishes, meat and fish dishes. Fresh vegetable and mushroom culinary masterpieces are constantly on the table.

The banquet part ends with the serving of dessert.

Wedding menu for 20 people at home

When organizing a banquet at home in a narrow family circle for 20 people, you should consider the menu for the wedding. Recipes and dishes prepared according to them seem quite special, with a unique taste, because they have your part of the soul.

Making a menu for a wedding for 20 people at home is much easier. After all, the tastes of loved ones and relatives are quite familiar to the newlyweds, so it will not be difficult to please the guests.

Features of compiling the menu depending on the time of year.

The autumn banquet is full of fresh vegetable dishes, fruits, natural meat. This is mainly poultry, vegetables grown in an open way.

Winter brings high-calorie hot and meat dishes to the table, and the amount of alcohol consumed increases.

The menu for a small home banquet is easier to compose

In the spring, the menu should restore the lack of vitamins, and this will help to make dishes prepared with fresh vegetables and the maximum amount of greens.

The summer menu focuses on light salads, low-calorie fish, seafood and dietary meats. should be as diverse as possible and in large volumes.

Menu for the second wedding day at home

In most cases, when celebrating the second day of the wedding, when choosing its venue, preference is given to nature or home. An excellent option would be to continue the celebration in the country house of the newlyweds. The menu for the second day of the wedding is characterized by much less variety.

The wedding table menu is one of the most difficult organizational issues. The choice of dishes is somewhat complicated if the holiday is held at home. Firstly, because the question arises of who will cook. Secondly, after the guests will have to wash a huge mountain of dishes. Thirdly, there are no ready-made sets of delicacies for a home celebration.

The menu for a wedding at home should be drawn up with a clear reference to 3 conditions.

Menu for a wedding at home

It is not necessary to think over the menu of a home wedding table on your own. Even if you arrange everything yourself and have already figured out how to treat guests, the advice of professionals will come in handy. You can turn to catering companies from our catalog for help with the delivery of ready-made delicacies, but we will plan the table for your convenience.

A wedding holiday menu at home must include 7 items.

Remember that not all guests can consume meat, eggs, fatty foods. Do not forget to include pickles and assorted vegetables in cold cuts, and meatless sauté, stew, and roast in hot cuts. This condition applies to a holiday with any scope. A menu for a wedding for 15 people at home, you cook or meet 50 or more guests, the issue of different preferences / restrictions must always be taken into account.

Wedding menu at home: the first and second day

Much when choosing dishes depends on the time of celebration and the day of the wedding celebration. The menu for the second day of the wedding at home must be selected based on yesterday's "surplus". That is, it is desirable to place clear accents: on the first day - maximum variety, on the second - light refreshing food with plenty of soft drinks.

Try to make the menus of the first and second days of the wedding at home different. You can even experiment with different cuisines - for the first day, use spicy Mexican dishes, for the second - light French dishes with wine sauce and an abundance of mushroom and cheese fillings.

Wedding menu homemade

Our experts, who have had more than one home wedding behind them, recommend stopping at the most “universal” products for wedding treats:

If a home wedding is scheduled for the summer, take care of a large supply of ice and lemon. Homemade lemonade is the best way to quench your thirst.

Menu for a wedding at home for 10 people

The menu for a small wedding for 10 people (+/- 5-6 guests) should be built like this:

Choose a small dessert. A big cake for a small wedding is optional. Much more preferable are small cakes, muffins, vases of ice cream.

Wedding menu for 30 people at home

The menu for a wedding for 20 people at home should be prepared based on clear proportions. The more invitees, the more stock should be provided. The experience of restaurants serving such events demonstrates approximately the following “dosage” per guest:

To avoid overeating, you can use the rules of professional catering. The menu for a wedding at home for 30 invited people should be divided into appetizers + salads (served first), hot appetizers (after the dance block), side dishes + hot dishes (served closer to the end of the evening) and dessert for the curtain.

Wedding menu for 50 people at home

The wedding menu at home for 50 or more people should also be served in stages. If the holiday falls in the summer, guests can be invited to the courtyard (there are more places here, and it’s more fun to cook together).