Getting married in winter It's a bold move, but unforgettable. There will be thousands of summer weddings in our memories, but one wedding in the snow or rain, With crackling fireplaces, warm punches, candles, decorations in greens and ochres or reds and grays, warmth inside and out, it will be a memory to cherish forever. If we also choose a cozy location and a menu suited to the season, success is guaranteed.
There is no such thing as the ideal winter wedding menu, but from Alfonso Catering We recommend that the order of the dishes be as suitable as possible, avoiding both overindulging and underindulging. It's not easy, but we're here to help. On the other hand, a winter wedding menu is quite different from a typical spring or summer banquet, as hot dishes are essential to warm up and are less light than cold ones; it's also important to remember that digestion is less heavy during the winter months.
It is also important to play around gastronomically with seasonal dishes, which are rich and varied, with strong flavors and a lot of personality, which will give us the taste of the land and energy against the low temperatures outside, and they also pair wonderfully with full-bodied wines, which will help to maintain the level of liveliness among the guests.
So, if you decide to get married during these months, Alfonso Catering recommends choosing warm dishes over cold ones. For starters, a cream soup, imaginative stews, or a seasonal soup will help keep everyone warm. Foie gras marinated in Jerez brandy is also an excellent option, and you can't go wrong pairing it with jams typical of this time of year: blueberries, raspberries, blackberries, walnuts, currants… We also recommend cheeses at this time of year, as they keep better in the colder months than in summer. Our cheese buffets, arranged like food stations, are famous, offering a wide variety of cheeses to satisfy even the most discerning guest.
Sanlúcar prawns, salmon, and scallops in salads are always a safe bet. And, of course, the main course can be meat or fish; with the cold weather outside, its warmth is much appreciated. Our skill in preparing fish from the Bay for large groups is well-known. For example: sea bass with sea anemone sauce, line-caught hake from Cádiz with scallop emulsion, or marinated tuna tataki… Game is also a great choice this time of year, as it lends itself to countless culinary variations: venison, wild boar, wild duck, rabbit, partridge… And don't forget the typical side dishes for this time of year: glazed chestnuts, prunes in butter, dried apricots, pan-fried broccoli…
Dessert canopy
The icing on the cake is the desserts. Chocolate reigns supreme: a caramel Hill cake with hot chocolate, a three-truffle chocolate mille-feuille, or a chocolate handkerchief. However, if you really want to satisfy those with a sweet tooth, the best thing to do is surprise your guests with a wonderful Dessert Baldachin. An original and authentic buffet with a thousand and one sweet treats.
There you have it… Don't you fancy a white feather shawl and getting married tomorrow?