Our luncheon after the ceremony included the following:
Legal’s Signature Crab Cake Dinner
We also served a champagne toast, bottles of red and white wine on the table, and soft drinks. We instructed the Legal Sea Foods staff also to fill any other alcoholic drink orders they received at our expense.
We had heavy hors d'oeuvres and an open bar for our at-home reception. The hors d'oeuvres choices were as follows:
NotFroofy made our cake, a cascading cake with four layers (6", 8", 10", and 12"). The bottom one was dark chocolate cake with chocolate ganache filling and vanilla butter cream icing. The second was lemon cake with raspberry mousse filling and lemon butter cream icing. The third was sour cream spice cake with pecans and sour cream frosting. The top layer was the traditional British fruit cake with marzipan (from Nuts Online) and royal icing, which we saved for our anniversary. The cake topper (actually on the bottom layer) was a traditional Welsh love spoon from Andeezartinwood.
Ok, so I've got a sweet tooth! But when we looked at renting a chocolate fountain for the wedding, we discovered that it was typically about $400 to rent one--and more in the case of the companies that insisted on having their own attendants there. And that didn't even include the items for dipping. I decided I could do better than that on my own.
The first issue was buying the fountain. We wanted one that would hold at least five pounds of chocolate, because otherwise it would require lots of refills for our 60 guests. When we looked at reviews, the only chocolate fountain that was this size and cost less than $100 was the Rival CFF5 Chocolate Fondue Fountain, shown above. Unfortunately, that model has been discontinued. Fortunately, you can still find it on eBay. We bought ours for $50, including the shipping. Not only was this less than rental cost, but we actually got all our money back by reselling the fountain after the wedding for as much as we paid for it.
You can buy special "chocolate fountain" chocolate, but the cost per pound tends to be quite high. Instead, we just bought 10 one-pound bars of chocolate from Trader Joe's. We figured that five pounds would be enough to fill the fountain initially, and we could then use the rest to top up the fountain during the evening.
The only problem with using regular bars of chocolate in a chocolate fountain is that you need to thin the chocolate out to get it the proper consistency to go through the fountain. The instructions for the fountain said to add vegetable oil to the chocolate to thin it out. However, we were concerned that this would also dilute the chocolate taste. After some research, we learned that what professionals use is Paramount Crystals. You can mix up to ¼ cup of crystals to each pound of chocolate. It is very easy to use, and one bag was quite enough for all the chocolate we wanted to serve.
With 60 people at the reception, it seemed impractical to get fondue forks for all of them. However, we found very inexpensive packages of bamboo skewers. We figured these would get the job done, without breaking the bank.
We got the following for dipping in the chocolate:
We had the person who was handling the food for our reception cut all of the fruit and the cake into bite-sized pieces for dipping.
And here is the chocolate fountain at our reception! Attractive to look at, and delicious to eat, it gave our guests (and us!) a sweet treat, even before the wedding cake was served.
We had a full open bar at our reception, but still wanted to have some special signature drinks.
2 parts orange juice
Mix the orange juice with the strawberry puree. Put it into a blender with enough ice cubes so that the bottom ice cubes are touching the bottom of the blender. Blend until ice is crushed. Pour the mixture into an ice cube tray, and freeze. If you have more than will fit in your ice cube trays/freezer, you can do this a little at a time, and put each set into a Ziploc bag when you finish freezing them. For reference, three cups of orange juice plus a cup and a half of strawberry puree made enough ice cubes to fill a one-gallon Ziploc bag.
1 gallon bag of the frozen mixture
Add the frozen mixture with the orange juice and strawberry puree, and stir until well mixed. Pour over the Prosecco.
It was light and refreshing. Putting the juice and strawberry puree into the blender with the ice gets them much better mixed than is otherwise possible. If we were preparing this at home, we would not have bothered freezing part of the juice and puree, but would merely blend all of them with the ice and then pour over the Prosecco. However, we did not want to have a noisy blender running throughout our reception. With a bit of experimentation, we discovered that blending and freezing part of the mixture beforehand produced an even texture in the drink, without requiring the blender to be operating when the drinks were actually prepared.
For our nonalcoholic drink, we chose nojitoes (nonalcoholic mojitoes). We just used mojito mix, and mixed it with club soda and ice.