A Roaring Twenties Wedding Reception Menu

Planning a wedding reception is a major ordeal as it turns the wedding ceremony into an exciting event. Standard reception plans can turn even the nicest and calmest bride into "Bridezilla" let alone planning a themed wedding. A theme wedding takes you a step away from tradition, yet at the same time, a 1920s wedding emphasizes traditions, music and atmosphere of that raucous time period. An important part of that time period and any special event is food. The most common dilemmas in planning the reception menu is "chicken or roast beef?", "sitdown or buffet?". Don't get tripped up. Keep the menu simple and different just like the "Roaring Twenties". These 1920s favorites can be served sitdown or buffet.

Appetizer

Spinach Dip
One 10 oz package frozen spinach, thaw and squeeze out all juices
1/2 cup mayonnaise
1 pint sour cream
1/4 cup parmesan cheese

Mix all ingredients together in a large mixing bowl. Serve with chips or bread.

Main Course

Roast Lamb
Preheat oven to 375°
One 6-7 pound leg of lamb, trimmed, boned and trussed
8 cloves of garlic, slivered
1 teaspoon salt
1 teaspoon black pepper, freshly ground
1/4 cup olive oil
1 tablespoon fresh dill or rosemary, finely chopped

Make thin slits in the leg of lamb and insert slivers of garlic in the slits. Mix olive oil, salt, pepper and rosemary or dill together. Rub lamb with the mixture. Place lamb on a rack or in a roasting pan. Cook for approximately 2 hours for medium doneness. Transfer to warm serving platter and let rest before carving.

Strain the pan juices. Skim off the fat. Keep juices warm to serve hot over slices of the roasted lamb.

Lemon New Potatoes
2 pounds new potatoes
4 tablespoons butter or margarine
2 tablespoons lemon juice
2 tablespoons chopped parsley, basil or dill
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground

Wash potatoes and cut a thin strip around the center of each potato to make a band. Put potatoes in a saucepan. Cover with water and add a pinch of salt to the water. Bring to a boil, reduce heat and cook until potatoes are tender. Drain potatoes and set aside.

Dry the saucepan, add butter or margarine, lemon juice, parsley, basil or dill, lemon zest, salt and black pepper. Heat on low for 2 to 3 minutes, stirring constantly.

Place potatoes back in the pan and coat with butter-lemon sauce. Place in serving tray. Garnish with a little more parsley, basil or dill. Serves 4. Multiply recipe for you number of guests.