It’s here! Its Christmas! It’s that very special time
When families and friends get together to dine,And Christmas Day really is the ‘lunch’ of the year…..and it fills most people with terrifying fear!
How long to cook the turkey? Will it dry out?What if my guests don’t like Brussel sprouts?So here is our guide, so you can prepare,To ensure you dazzle, with culinary flair!
To start – Sophisticated canapés, lining the way
With glasses of bubbly, after all it’s a special day!
Pigs in blankets, fluffy roasties, all cooked in goose fat,Stirring the rich gravy (add the meat juices), in your designer paper hat!
Honey glazed parsnips, buttered carrots and peas,Enough for seconds? Oh go on then…yes please!
Followed by dessert after dessert of sweet mini pots,Christmas cocktails and a few naughty shots,A rich glass of port and a huge board of cheese,
Chocolate mints, petit fours, posh coffees and teas. For the evening, a decadent buffet, a feast before the eyes Christmas cake, Christmas pudding and not forgetting, mince pies!Sweets and chocolates, bowls of nibbles and nutsPork pies, quiche and hams – of all different cuts,So sit back, relax, it will all be fine…..everyone will love it, after a few glasses of wine!
Food makes us happy, and that’s why we’re here….At Ginger we all love Christmas – it’s that crazy time of year!
You may think we are clutching at ‘straws’ or we ‘dough’ not have enough material to write another wedding blog but I promise you we have some inspiration that could be just ‘rye’ for you…
You might not have thought about having bread as a part of your wedding feast however we have plenty of food for thought here at Ginger and this one should be considered. We’ve mentioned in our recent blog about the ‘up-rising’ popularity of sharing platters – food that brings your guests together and has that rustic but luxurious theme, and bread certainly fits in nicely with this. Bread is far from boring when you’re pairing it with freshly prepared Anti-Pasti, char-grilled Mediterranean vegetables, or mopping up fragrant, balsamic olive oil with warmed, soft focaccia…….
Picture this….Pumpernickel, Ciabatta and seeded Baguette sliced and served with a selection of New Forest cheeses on an Autumnal late afternoon, post wedding breakfast, illuminated by the warmth of candle lanterns. Making you hungry? It certainly gets our stomachs rumbling, especially that smell of freshly baked goods coming straight from the oven. Ginger catering are all about combining fresh, exciting ingredients and beautiful presentation and our glazed, perfectly baked, flavoursome breads are always a hit! It is also suited to any time of year, it can accompany any plate of food and is enjoyed alongside worldwide cultural dishes. Genuinely, the possibilities are endless and at Ginger we aim to inspire you with our menus and ideas.
“Let us break bread together”
Already known throughout history as a tradition that people share together, bread is one of the oldest of prepared foods. It has a social and an emotional significance and as well as the perfect texture duo of crusty outer and cloud-soft centre; it’s an ideal food for a wedding or any celebration. Not surprising I’m sure, but we think a lot about food here at Ginger and what it means to people, the way it makes us feel before and after. So if you are looking for a caterer who thinks more than just putting food on the table, at Ginger we believe in the experience, the memories and bonding people together through the love of food.
We’ve been busy this Winter and we are very excited about what’s already instore for 2017, including new and exciting recipes joining our seasonal menus. Having a Hampshire wedding, corporate occasion or private celebration? Ginger catering will be here to serve your daily bread.
As we approach the Autumn, now is a good time to start thinking about what will be the ‘hot’ trends of 2017, as these trends may influence the choices our couples make when deciding on their wedding catering. Here at Ginger, we love creating food that inspires and ignites the imagination, and taking a couple’s ideas and transforming them into delicious, culinary reality. We think that Julie Gray of Bovingdon’s has pretty much got the predictions spot on in her article below. We invite you to have a read to see what trends you think will be popular into 2017 and beyond!
We are seeing that wedding styling is becoming a key feature of the day for our wedding clients. Couples are choosing a ‘style’ and this is being reflected across all aspects of their day. Canapés, bars and evening food stations are great ways of incorporating your look.
Where fashion starts weddings follow – straight from the catwalk we are seeing metallic hit weddings in a big way, allowing couples to have fun playing with their styling through glassware, gold mirrored table tops, gold cutlery and tablecloths. Silver and bronze dusted chocolate truffles are a key part of this.
No, we are not talking about the tacky sequins of the past. Sequins are returning in beautiful shades of rose, gold and champagne, some with bold, geometric shapes in tablecloths and more – a truly elegant way to complement any look. Sequins and food, however, don’t mix!
Out with the old and in with the new
No more pub food! Casual dining is OUT and fine dining is IN. This does not need to be all foams and pearls, but a more refined plate that still sustains your guests.
We are seeing a resurgence of old and delicious classics like Beef Wellington, or vegetable lasagne for your non-meat eating guests. Game is also becoming more popular, and I think in winter 2016/17 we will be serving much more venison, rabbit, pheasant and wild boar.
British all the way
It is fabulous that people are championing local food and produce as they become more aware of food miles, and this is reflected in menus offering delicious variety throughout the seasons. Asparagus in May/June, Strawberries in July/August –you just can’t beat local, seasonal fruit and vegetables.
More and more we are seeing cocktails playing a large part in weddings, and we do not expect this to dissipate, but we are also seeing the cocktails cross over to the food. Who wouldn’t want to end the meal with a mojito cheesecake, cherry martini torte, margarita tart or gin and tonic sorbet? It is a great way to signal that the party is about to begin.
Let them eat cake?
The importance of the wedding cake seems to be waning, with couples spending less and less budget on this part of the wedding, and more importance placed on the evening food and keeping guests happy right to the end. A larger number of savoury cakes are being requested that can then double up later in the evening as food to keep the guests dancing into the wee hours. A fabulous British artisan cheese table is hard to beat; a still life of heavenly tastes that expresses the maker’s passion, combined with local chutney, British apples and pears, and amazing wheat and oat wafers.
Bubbles and more
With the British viniculture being so good at the moment couples are looking closer to home for their fizz. With some stunning award-winners coming from Nye timber and Chapel Down competing against the Champagne region, why would you look further afield?
Out with the new and in with the old!
More and more couples are asking for old world wines to complement their menus, with a resurgence in the sales of French and Italian wines. C’est magnifique! Si! I think this goes hand in hand with the return to fine dining.
Stylish soft drinks just as important as the fizz
A delicious alternative to alcohol is hugely important. It not only keeps people hydrated it also tells your non-drinking friends that you really care about them. Couples get more adventurous in their choices, such as thyme lemonade, strawberry basil-ade, peach melba and grapefruit cooler, and ginger and basil spritzer.
If you would like to incorporate any of these ideas into your wedding catering, contact us today, we would be delighted to help!