A Warming Winter Menu

If you are planning a winter wedding then you can have lots of fun with your winter food menu. We speak to Eunice Power of Eunice Power Catering as she shares some of her favourite winter recipes:

“There is something very romantic about winter weddings — dark evenings, fur stoles, candlelight, glowing hearths and the frost on the ground as you leave the party. I got married on the 15th of November at 4pm, the light was just fading and the entrance to the church was lit by candles — I felt like a princess in a magical wonderland.”

“Just like those candles, as a precursor to the fabulous fare your guests will enjoy, it’s essential to remember the small touches when decorating the winter wedding table. Employ as much imagination as possible to set the atmosphere. Think warmth, conviviality and love, as you imagine this wonderful gathering of friends and family to eat, dance and laugh as they celebrate your union. A table can look visually stunning, simply decorated with big bowls of red apples, nuts, golden beech, and lots and lots of candles.”

“You will find great inspiration outdoors — over the years I’ve seen my clients decorate their winter wedding tables with such simplicity and effectiveness — some memorable centrepieces include a circular mirror on top of which sat some empty jam jars which had been 1/3 filled with Epsom salts (resembling snow) embedded in which were pretty white candles. Scattered pinecones around upright logs with candles on top were also beautiful in their simplicity and could be gathered well in advance of the day. And remember, a little attention to table decoration and name settings makes the whole experience so much more magical.”

“And so to the most important gift to your guests — the food! As a rule, I focus on warmth, comfort and decadence when it comes to winter food. Our menus at this time of the year are worked around seasonal produce — spiced pumpkin soup with crumbled feta cheese, salads of warm figs with Cashel blue and crispy Parma ham, game terrines, confit duck with gently poached plums. Main courses to consider are wonderful crispy belly of pork, slow cooked for hours — the aroma wafting from the kitchen has caused the postman to knock twice and ask what we are cooking.”

Credit – Photographed by Aspect Photography www.aspectphotography.net

“Pan fried duck with a balsamic reduction with sweet celeriac mash, and of course the eternal favourite — rare roast beef with really powerful horseradish cream or rich béarnaise sauce, accompanied by creamy gratin dauphinoise. The pièce de résistance are pears poached in red wine with cinnamon pavlovas, plum and vanilla crème brûlée, chilled coffee soufflé with rum syrup... hungry yet?”

For information on catering by Eunice Power please visit www.eunicepower.com