Home-Styled Weddings : Do-It-Yourself Wedding Receptions May Not Be Easy, But They Can Be Rewarding

So you’re getting married soon! Wonderful! And you want to prepare your own wedding reception. Uh--well, that may not be so wonderful. It can be, however, if you’re willing to devote the time and thought needed to create the sort of glorious celebration every bride dreams of having.

But where does one start? Should you call on family and friends to help, or try to do it all yourself? Would an elaborate hot buffet or a simple cold finger-food-and-cake reception be the better choice for you? How do you plan a menu that will please a 2-year-old as well as a 90-year-old? And so it goes--questions, questions, questions.

The Times Food staff can’t provide all the answers on how to design a perfect wedding reception, but we can provide some suggestions that will get you off to a good beginning.

Minnie Bernardino offers aid in the form of directions for making the beautiful wedding cake pictured. (It’s easier than you think.) Dan Berger offers some excellent suggestions that will help you choose exactly the kind of sparkling wine you might like to serve. We’ve also included a recipe for a colorful punch for those who prefer something nonalcoholic.

In addition, we’ve provided a number of recipes, many of them in quantity proportions, for foods that will fit nicely into a variety of wedding reception menus.

Large or small, a wedding reception is not an easy undertaking. Toni Tipton’s interview with a local caterer who, incidentally, started a catering firm after doing her own wedding reception for 1,000, points out some of the pitfalls of a home-grown reception. You may want to think twice about the whole project after reading what she has to say.

Guest lists have a way of growing so it’s wise to sit down with pencil and paper and jot down every single thing you can think of that will need to be done. If you have friends or acquaintances who have had experience in producing home wedding receptions, pick their brains to see what they did right, and more important, what they wouldn’t do again. A project like this can easily turn into a nightmare for the unwary, however taking the time to plan properly can result in a marvelous and memorable celebration.

All planning has to start with the guest list as a reception for 20 can be infinitely broader in scope than one for 200. Once the numbers have been decided on, it’s wise to take a look at the ages involved. That should greatly affect the type of reception--light or heavy buffet or sit-down dinner--that you choose. As one astute and accomplished hostess put it, “When you have all ages and a big crowd involved, it’s no time to try to be fancy. Keep the food good, but keep it simple, easy to handle and somewhat familiar.”

She’s right, too. Never lose sight of the fact that most of the attention will be centered on the bride and groom, not the reception food. Save your exotic recipes for future dinner parties for a few close friends. It’s also wise to choose foods that can be increased in quantity easily. A couple of extra pounds of ground beef will provide dozens more cocktail meatballs which will take up a lot less room in a crowded freezer and feed a lot more people than, say, a couple of pounds of chicken breasts.

And speaking of freezers, anyone planning a home wedding reception or any other large home party will need almost unbelievable amounts of freezer space. Alert family and friends to this need well in advance of the big day so as much pre-preparation as possible can be done. Then, in planning your menu, pick foods that will freeze well and need only a minimum of last-minute attention before serving.

Once the guest list is set and the menu decided on, it’s time to figure out who can be called on to help cook, decorate and serve. And don’t forget that ongoing bugaboo of mass feeding, cleanup. If you plan to hire any outside help, which is a good idea when you have a big crowd, assign them to help serve and keep the clean up under control during the reception. That way family and close friends will be free to join in the fun rather than having to work.

Where do you find such help? Well, there are numerous catering services that can provide it, or how about an auxiliary from your own or a nearby church? Or some of the volunteers who donate time to a charitable organization you know about? Look around. You may find other groups willing to help if you offer a donation to their cause.

These few suggestions have merely skimmed the surface of what’s involved in producing a home wedding reception. No one will claim such an undertaking is easy, but once you have pulled it off, you’ll have a memory that can’t be matched in any way. Yes, it’s hard work and it does take time, but you’ll be inordinately proud of your feat . . . and you’ll deserve every one of the myriad kudos you’re bound to receive.

The following recipes, many of them designed to serve anywhere from 20 to 50, are not necessarily unusual. But they are good, easy to prepare and serve and can be adapted to suit the occasion. Many can be made ahead entirely and frozen; others can be partially prepared and frozen.

SPICED CRANBERRY PUNCH

1 quart apple juice

1/4 cup honey

Peel of 2 oranges, chopped

10 to 12 whole cloves

1 stick cinnamon

2 pints cranberry juice, chilled

6 (12-ounce) cans lemon-lime carbonated beverage, chilled

Ice cubes or large block ice

Combine apple juice, honey, orange peel, cloves and cinnamon in saucepan. Simmer 30 minutes. Set aside 1 hour, then strain and chill thoroughly.

At serving time, combine apple juice mixture with cranberry juice in punch bowl. Gradually add lemon-lime beverage. Add ice. Makes about 30 punch servings.

MINIATURE MEATBALLS

6 pounds lean beef, ground

3 quarts soft bread crumbs

3/4 cup parsley, finely chopped

3/4 cup finely chopped onion

1 tablespoon salt

1 teaspoon black pepper

1 teaspoon dried marjoram

1/4 to 1/2 cup oil

Barbecue Sauce

Combine beef, bread crumbs, parsley, onion, salt, pepper and marjoram, mixing lightly but well. Form into small balls. Using 1 to 2 tablespoons oil as needed, brown in batches in large skillet.

With slotted spoon, remove browned meatballs from skillet and place in single layer in 13x9-inch or larger baking pan. Spoon barbecue sauce over meatballs and bake at 350 degrees about 20 minutes or until meatballs are done.

Cool and freeze until ready to use. To serve, reheat and place in chafing dish. Have wood picks available. Makes about 100 meatballs.

Barbecue Sauce

2 quarts catsup

2 cups brown sugar, packed

2 cups vinegar

2/3 cup Worcestershire sauce

2/3 cup prepared mustard

Salt, pepper

Combine catsup, brown sugar, vinegar, Worcestershire and mustard in large saucepan. Bring to boil, reduce heat and simmer until sugar has dissolved and mixture is well blended. Season to taste with salt and pepper. Makes about 3 quarts sauce.

HERBED CHICKEN WINGS

20 pounds chicken wing drummettes

Salt, pepper

5 cups butter or margarine, melted

2 1/2 cups chopped fresh chives

2 1/2 cups chopped fresh parsley

1/3 cup chopped fresh tarragon leaves

1/3 cup chopped fresh chervil leaves

1/3 cup chopped fresh basil leaves

Juice of 4 lemons

Sprinkle drummettes lightly with salt and pepper to taste. Combine melted butter with chives, parsley, tarragon, chervil, basil and lemon juice, blending well.

Place chicken wings on racks in shallow roasting pans and brush with butter mixture. Bake at 350 degrees 45 minutes to 1 hour or until done, basting with butter mixture often. Cool quickly and freeze immediately, or serve at once. If frozen, reheat in microwave or oven, brushing with additional butter mixture as needed. Makes about 50 servings.

GAZEBO FRUIT SALAD

1 watermelon

4 cantaloupes

1 honeydew

2 papayas, peeled and seeded

1 pineapple, peeled and sliced thick

15 extra-large strawberries, with stems

4 kiwis, peeled

Orange-flavored liqueur

1 (11-ounce) can lychees in heavy syrup, drained

Mint leaves

Mark arches on outside of watermelon for gazebo, then using very sharp knife, cut into center of melon and remove each arch carefully. Gently trim remaining meat from center of melon. Trim bottom of melon base so that gazebo rests level when placed on tray.

Using crinkle-edged garnishing tool and melon baller, cut reserved melon into serving size pieces. Use tools to cut cantaloupes, honeydew and papayas, then arrange on decorative serving platter around melon gazebo. Cut pineapple slices into wedges and arrange on platter. Slice kiwis thin and arrange on top of fruit on platter. Drizzle with liqueur. Place lychees on platter and garnish tray with mint leaves. Makes 10 to 12 servings.

Note: For more festive look, tie ribbons and flowers to arches of watermelon gazebo.

TURKEY PARADISE

1 quart diced celery

1 quart diced mixed sweet red and green peppers

1 teaspoon minced garlic

1 cup butter or margarine

3 quarts chicken or turkey broth

2 (1-pound) cans golden hominy, optional

1/4 cup Worcestershire sauce

8 bay leaves

1 quart canned evaporated milk

3 cups flour

1 1/4 quarts diced cooked turkey or chicken

2 cups diced cooked ham

Salt, pepper

1 quart fresh, canned or frozen coconut milk

2 cups bread crumbs

Paprika

Saute celery, peppers and garlic in 1/2 cup butter. In large kettle, heat 2 quarts broth. Add hominy, Worcestershire, bay leaves, celery mixture and evaporated milk. Combine remaining broth gradually with flour, blending well to avoid lumps. Add to kettle and cook mixture over medium heat until thickened.

Stir in turkey and ham. Season to taste with salt and pepper. Add coconut milk, bring to boil and remove from heat immediately. Pour into lightly greased baking pans. Mixture may be cooled and frozen at this point.

To serve, reheat turkey mixture and spoon into 3 or 4 greased 13x9-inch glass baking dishes. Sprinkle each with bread crumbs and paprika. Dot with remaining 1/2 cup butter. Bake at 375 degrees until browned. Makes 50 servings.

LASAGNA FOR 50

5 pounds Italian hot or sweet sausage

3 3/4 pounds lasagna noodles

5 tablespoons salt

Boiling water

5 pounds ricotta cheese

7 1/2 cups cubed mozzarella cheese

Tomato Sauce

7 1/2 cups grated Parmesan cheese

Remove skin from sausages and saute in large skillet until well browned. Pour off drippings. Cook noodles in salted boiling water about 15 minutes or until tender, but not soft. Drain.

Combine sausage meat with ricotta and mozzarella and set aside.

Pour 1/2 cup tomato sauce in each of 5 greased 13x9-inch baking pans. Cover with layer of noodles, then layer of meat mixture, layer of sauce and layer of Parmesan cheese. Repeat layers until all ingredients are used. Top layer should be of sauce and Parmesan cheese. Mixture may be frozen at this point.

At serving time, thaw in refrigerator then bake at 375 degrees about 45 minutes or until bubbly. Cut into squares to serve. Makes about 50 servings.

Tomato Sauce

6 cloves garlic, quartered

1/2 cup olive oil

7 (6-ounce) cans tomato paste

14 (1-pound) cans Italian plum tomatoes

1 3/4 cups diced celery

4 teaspoons salt

1 teaspoon black pepper

In large kettle, saute garlic in oil just until golden, about 3 minutes. Strain and discard garlic, returning oil to pan.

Add tomato paste, tomatoes and their juice, celery, salt and pepper to oil, blending well. Cover and simmer over very low heat 2 hours, stirring occasionally.

CHICKEN A LA KING

(Freezer Recipe)

1/2 cup chicken fat, butter or margarine

6 tablespoons chopped green pepper

3 cups canned mushrooms

3/4 cup flour

2 teaspoons salt

3 cups hot chicken broth

3 cups hot milk

6 tablespoons finely cut pimiento

6 cups diced cooked chicken

Melt fat in large pot. Add green pepper and mushrooms and cook about 5 minutes. Blend in flour and salt, then add broth and milk. Cook and stir until thick and smooth. Add pimiento and blend well.

To freeze, cool Chicken a la King quickly. Pack in airtight freezer containers, leaving space for expansion. Seal and freeze at once.

To serve, heat frozen Chicken a la King in top of double boiler about 30 minutes for pint or little longer for larger quantities. Serve in patty shells or over toast points, rice or hot rolls. Makes about 16 servings.

PARKER HOUSE ROLLS

(Cool-Rise Method)

3/4 cup hot water

1/2 cup sugar

1 tablespoon salt

3 tablespoons butter or margarine

1 cup warm water

2 packages dry or cake yeast

1 egg, beaten

5 1/2 cups flour, about

Melted butter or margarine

Combine hot water, sugar, salt and butter. Let cool until lukewarm. Measure warm water into large warm bowl, sprinkle in yeast and stir until dissolved. Stir in lukewarm water mixture, egg and 3 cups flour. Beat until smooth. Stir in enough additional flour to make soft dough.

Turn out on lightly floured board and knead until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease top. Cover tightly with foil. Refrigerate until doubled in bulk, at least 2 hours and up to 4 or 5 days.

Remove from refrigerator and punch dough down. On lightly floured board, divide into 3 equal parts. Roll each part into 9-inch circle, about 1/4-inch thick. Cut into rounds with 2 1/2-inch biscuit cutter. Reroll leftover dough and cut into rounds. With dull edge of knife or other tool, make deep crease slightly off center on each round, brush with melted margarine. Fold larger side over smaller side so outside edges meet and seal.

Place on greased baking sheets about 3/4 inch apart. Cover and let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 400 degrees 12 minutes. Remove from oven and brush hot rolls with melted butter. Makes about 3 dozen.

SPORTSMAN’S TAVERN ORANGE BREAD

6 small oranges

Boiling water

1/2 cup shortening or oil

2 cups sugar

4 eggs

1/2 teaspoon vanilla

4 cups flour

1 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 cup orange juice

Cook whole oranges in boiling water to cover about 7 minutes. Cut in halves and scoop out pulp, reserving only shell. Cut orange shells into thin slivers and set aside. (Discard pulp, or use in other ways).

Blend together shortening and sugar until smooth. Add eggs, one at a time, and blend until smooth. Stir in vanilla. Sift together flour, soda, baking powder and salt. Add to sugar mixture alternately with milk and orange juice, ending with flour mixture. Fold in orange slivers.

Turn into 2 greased 9x5-inch loaf pans and bake at 375 degrees 1 hour 15 minutes or until bread springs back when lightly touched. Cool in pans before removing to wire racks to cool completely. Makes 2 loaves.

BANANA BREAD

2 cups mashed banana

3 eggs

1 cup oil

1 teaspoon vanilla

2 cups flour

1 cup sugar

1 teaspoon baking soda

1/4 teaspoon salt

Combine banana, eggs, oil and vanilla and mix well. Sift together flour, sugar, soda and salt and add to banana mixture. Pour batter into wax paper-lined 9x5-inch loaf pan.

Bake at 350 degrees 50 minutes or until done. Or pour into muffin pans, filling 3/4 full and bake at 350 degrees 25 minutes. Makes 1 loaf or 16 muffins.

PICASSO ROOM HORSERADISH BEEF SALAD

6 cups sliced boiled beef brisket, cut in 1/2-inch strips

2 cups sliced blanched celery

1 cup sliced blanched onions

4 (4 1/2-ounce) jars sliced mushrooms, drained

2 teaspoons sugar

2 teaspoons salt

1 cup mayonnaise

1 cup sour cream

1/2 cup prepared horseradish

2 tablespoons chopped pimiento

2 tablespoons Worcestershire sauce

1 teaspoon ground black pepper

Salad greens and garnish

In large bowl, combine beef, celery, onions and mushrooms. Combine sugar, salt, mayonnaise, sour cream, horseradish, pimiento, Worcestershire and pepper. Whisk to blend well.

Add to beef mixture, tossing to blend well and chill until serving time. Mound on large platter lined with salad greens and garnish with turnip roses, sliced cucumbers and cherry tomatoes, if desired. Makes 20 servings.