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Keep Food Simple For At-Home Reception

The Associated Press

When planning a wedding reception at home, keep the menu as simple as possible. Plan items that can be made days, or even weeks, in advance.

Miniature focaccia sandwiches are an easy-to-prepare appetizer. Display on a silver platter or a contemporary glass plate and serve with champagne or punch.

Top a chocolate date groom’s cake with white chocolate cream icing. The cake is made with sugar, cocoa and chopped, pitted dates. Serve with vanilla coconut ice cream.

Recipes from the American Dairy Association

Miniature Focaccia Sandwiches

1 loaf bakery-style focaccia bread (about 12 ounces, 8 inches in diameter, 1-1/2 inches thick)

8 ounces Neufchatel cheese or cream cheese, softened

2 to 3 tablespoons 2 percent low-fat milk

1/4 cup sun-dried tomatoes in oil, patted dry, chopped

4 teaspoons chopped fresh basil leaves

4 teaspoons chopped fresh thyme leaves

1 small clove garlic, minced

1-1/2 cups packed fresh spinach leaves, stems removed

8 ounces thinly sliced deli-smoked turkey breast

With a long, sharp, serrated knife, split focaccia bread horizontally in half. Place halves, cut side up, on cutting board; set aside.

In small bowl, combine cheese and milk, stirring until smooth. Add tomatoes, basil, thyme and garlic; mix well.

Divide cream cheese mixture in half; set half aside. Spread remaining mixture evenly between the two focaccia rounds, spreading to edges.

Arrange spinach over cheese mixture; arrange turkey evenly over spinach. Spread reserved cream cheese mixture over turkey. Wrap each focaccia round securely in plastic wrap and refrigerate at least one hour or overnight. To serve, using a long, sharp serrated knife, cut each focaccia round into five lengthwise strips. Cut each strip crosswise into 1-inch pieces.

Yield: About 4 dozen sandwiches.

Chocolate Date Groom’s Cake

For the cake:

1 cup boiling water

2/3 cup unsweetened cocoa

3 eggs

2 teaspoons vanilla extract

2-1/4 cups all-purpose flour

1-1/4 cups sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 cup (2 sticks) butter, softened

2/3 cup chopped, pitted dates

For the frosting:

Two 3-ounce white chocolate bars

8-ounce package cream cheese, softened

1/2 cup (1 stick) butter, softened

1 tablespoon fresh lemon juice

3 cups sifted confectioners’ sugar

Preheat oven to 350 degrees F. For cake, combine boiling water and cocoa. Whisk until smooth. Cool to room temperature. Whisk in eggs and vanilla.

Combine flour, sugar, baking powder and salt in large mixing bowl. Beat in butter and 1/3 of the cocoa-egg mixture. Beat in remaining cocoa-egg mixture in two additions. Mix well after each addition. Fold in dates.

Divide batter evenly between two 9-inch round cake pans that have been buttered well, lined with waxed paper, buttered again and floured. Bake in a 350-degree F. oven for 30 to 35 minutes, or until cake begins to pull away from sides of the pan and wooden pick inserted in center comes out clean. Cool cake in pans on wire rack for 10 minutes. Remove from pans and cool completely on wire rack.

For frosting, break chocolate into squares and melt over low heat in small heavy saucepan, stirring constantly, until smooth. Cool completely. Beat cream cheese and butter in small mixer bowl until light and fluffy. Beat in lemon juice. Then beat in cooled chocolate. Gradually beat in sugar until frosting is of spreading consistency.

Place one layer of cake on serving plate. Spread top generously with frosting. Place second layer on top. Frost sides and top of cake.

Yield: One 9-inch, two-layer cake.

Vanilla Coconut Ice Cream

3 eggs, separated

1 cup sugar

2 cups light cream or half-and-half

2 cups whipping cream

1-1/2 tablespoons vanilla extract

1-1/2 tablespoons coconut extract

Beat egg yolks in a small mixer bowl until foamy. Gradually beat in 1/2 cup of the sugar; continue beating until thickened. Stir in light cream.

Transfer egg yolk mixture to a 2-quart heavy saucepan. Cook over medium heat, stirring constantly, until mixture coats a metal spoon. Do not boil. Remove from heat. Stir in whipping cream.

Beat egg whites until foamy. Gradually beat in remaining 1/2 cup sugar until egg whites are stiff and glossy. Fold into cooled, cooked egg yolk mixture. Stir in extracts. Chill mixture thoroughly. Churn-freeze according to manufacturer’s directions. Transfer ice cream to plastic container with tight-fitting lid. Ripen in freezer at least four hours before serving. Serve with chocolate date groom’s cake.

Yield: 2 quarts.