If we here at Beneva Weddings told you you could serve your entire wedding reception dinner in flowers, would you believe us?
Flowers have been used as a culinary item for millennia, and now they’re back, appearing on menus as a major ingredient. Sprinkle a candied violet on a cupcake and watch it transform into a marvelous delicacy, enjoyed as much for its taste as for its looks. Edible flowers are much more than a garnish; they contribute to the flavor of a dish, lending sweet richness (roses), a hint of mint (pansies) or a peppery profile (nasturtiums) to everything from teas to salads to scallops and ravioli. They can be crystallized or candied and added to a cake or frozen into ice pops and cubes. We love them rolled up in rice paper to make a delicious and colorful spring roll, or pressed right into pancakes as a sweet surprise.
You have every reason to add some flower power to your reception dinner menu, giving your wedding guests a meal to remember. We’ve highlighted five ways you can make flowers a must in your wedding day meal.
We’ve sung the praises of floral cocktails before, but it bears repeating: Float a flower in your signature drink (or use one as a base) and you’ll be giving your guests something beautiful to imbibe as well as to look at.
Festive Hors d’Oeuvres
Crostinis, tartines, bruschettas . . . We love the idea of topping a rustic crusty bread with pesto or cheese and a side of nasturtium.
Pretty Pansy Salad
Literally a garden on a plate, the addition of pansy to this vibrant mixed salad is a stroke of genius.
Bed of Blooms
Flowers can bolster even substantial entrees like beef or chicken, where they offer a bright counterpoint that can be either sweet or sour.
Cut Flower Cakes
Blooms from the viola family (which includes violet and pansy), look stunning when employed as an accent to a garden- or forest-themed cake. Freesia smells like a piece of candy and can top simple cupcakes like one, too.
Eating the rainbow just got a little easier, and prettier.