Dessert Buffets: Homespun Sweets

Martha Stewart Weddings, Winter 2004

Wonderful for an afternoon wedding, perhaps one held outdoors, this display is inspired by seasonal fruits and reminiscent of a farmers' market, right down to the handwritten labels. Lots of late-summer produce is used here, but every season has its bounty (in the winter, citrus fruits and pomegranates are fitting). In a galvanized vase, branches bearing tiny crab apples reflect the natural theme.

Dessert Menu
Apple-Cheddar Tarts
Fig and Cream-Cheese Tartlets
Blueberry-Maple Shortbread
Tartlets
Rhubarb Pie with Pecan Crumble
Meringue Clouds with Berries
Peach-Raspberry Lattice Pie
Roasted Plums with Mascarpone Cream, and Amaretti
Rolled-Oat Shortcakes with Cherry Compote
Apricot Custard Tart
Lemon-Pistachio Tart

Crumbly tarts, a lattice-topped pie, and meringues with syrupy fruit are right at home on this rustic table.

A square buttercream wedding cake is adorned with apples, peaches, pears, plums, and currants to soften its edges and give it a charming appeal.

The tea-towel runners, old-fashioned cake stands, sturdy white dishes, and wooden boards and crates used to display them are straight out of a farmhouse kitchen. Even an antique footstool becomes a pie stand. Since the fruits are full of flavor, they lend themselves well to simple desserts. You could have these sweets catered, or ask loved ones to bake their favorites.

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