25 Classic Wedding Dinner Recipes

My Aunt Sarah’s wedding was an affair to remember, not just for the beautiful ceremony and joyous celebration, but for the incredible food served at the reception dinner. The mastermind behind the exquisite menu was Sarah’s good friend, Emily – a passionate home cook with a talent for making classic dishes shine.

From the tender beef bourguignon to the decadent lobster thermidor, each recipe Emily prepared was executed with finesse. The flavors were rich and satisfying, yet refined and elegant. I still vividly recall savoring every bite of the mushroom risotto and being wowed by the flaky salmon en croûte.

Years later, craving to recreate those memorable dishes, I reached out to Emily. Graciously, she provided her meticulously tested recipes and techniques. Reading through them instantly transported me back to that magical evening, prompting me to gather the ingredients and carry on Emily’s culinary legacy

1. Beef Wellington

Bold, savory flavors of beef and mushroom duxelles complemented by the crisp, buttery puff pastry.

Ingredients: Beef tenderloin, mushrooms, shallots, garlic, thyme, butter, puff pastry, eggs, flour, salt, pepper.

Prepare the duxelles by sautéing finely chopped mushrooms, shallots, garlic, and thyme in butter until moisture evaporates. Let cool.
Sear the beef tenderloin on all sides and let cool.
Roll out the puff pastry to a large rectangle. Spread duxelles over it, leaving a border. Place beef in the center and wrap puff pastry around it, sealing the seam with egg wash.
Brush the Wellington with egg wash and score the top to allow steam to escape.
Bake at 425°F for 35-45 minutes for medium-rare.
Total Cook Time: 1 hour 30 minutes

2. Roasted Rack of Lamb with Herb Crust

Tender, juicy lamb with a crisp herb crust offering bright, aromatic flavors.

Ingredients: Rack of lamb, breadcrumbs, parsley, rosemary, thyme, garlic, Dijon mustard, olive oil, salt, pepper.

In a food processor, blend breadcrumbs, herbs, garlic, mustard, oil, and seasonings to make the herb crust.
Pat the rack of lamb dry and season with salt and pepper.
Spread the herb crust evenly over the meat.
Roast at 450°F for 15 minutes, then reduce heat to 350°F and roast for 20-25 minutes more for medium-rare.
Total Cook Time: 45 minutes

3. Lobster Thermidor

Rich, creamy, and decadent with sweet lobster meat in a velvety sauce with a crispy breadcrumb topping.

Ingredients: Lobster tails, butter, shallots, garlic, white wine, brandy, fish stock, heavy cream, Parmesan, breadcrumbs, egg yolks, lemon juice, parsley, salt, pepper.

Remove lobster meat from shells and cut into chunks. Reserve shells.
Make the sauce by sautéing shallots and garlic in butter. Deglaze with wine and brandy. Add stock and cream, simmer until thickened.
Off heat, whisk in cheese, egg yolks, lemon juice, and parsley. Season with salt and pepper. Fold in lobster meat.
Stuff mixture into lobster shells and top with breadcrumbs.
Bake at 400°F for 10-15 minutes until browned and bubbling. Total Cook Time: 1 hour

4. Chicken Cordon Bleu

Tender chicken breasts stuffed with ham and Swiss cheese in a crispy breadcrumb coating.

Ingredients: Chicken breasts, ham, Swiss cheese, eggs, breadcrumbs, flour, butter, chicken broth, dry white wine, cream, lemon juice, parsley.

Pound chicken to 1/4-inch thickness. Layer with ham and cheese, then roll up and secure with toothpicks.
Dip stuffed chicken in flour, egg, and breadcrumbs to coat.
Pan fry in butter over medium-high heat until golden brown, about 3-4 minutes per side.
Make sauce with drippings, broth, wine, cream, and lemon juice. Finish with parsley.
Total Cook Time: 45 minutes

5. Beef Bourguignon

A French classic with beef braised in a rich red wine sauce until meltingly tender.

Ingredients: Beef chuck, bacon, pearl onions, mushrooms, carrots, garlic, tomato paste, red wine, beef broth, thyme, bay leaves, butter, flour.

In a Dutch oven, cook bacon until crispy. Remove and set aside. Brown beef in batches and set aside.
Cook onions, carrots, and mushrooms in bacon fat until browned. Add garlic and tomato paste.
Deglaze with red wine, scraping up browned bits. Add broth, herbs, bacon and beef.
Braise covered in a 325°F oven for 2-3 hours until beef is very tender.
Make a beurre manié with butter and flour to thicken sauce at the end. Total Cook Time: 3 hours

6. Salmon en Croute

Buttery puff pastry encases tender, flaky salmon fillets in this elegant French dish.

Ingredients: Salmon fillets, puff pastry, eggs, Dijon mustard, dill, lemon zest, butter, salt, pepper.

Season salmon with salt, pepper, lemon zest, and dill.
Roll out puff pastry into rectangles large enough to wrap each fillet.
Brush pastry with egg wash and mustard. Place salmon in center and wrap pastry envelope style.
Brush outside with egg wash and cut vents.
Bake at 400°F for 20-25 minutes until pastry is golden brown.
Total Cook Time: 40 minutes

7. Mushroom Risotto

Creamy and indulgent with an intense mushroom flavor and slight bite from the Parmesan.

Ingredients: Arborio rice, mushrooms, shallots, garlic, white wine, vegetable or chicken broth, Parmesan, butter, parsley.

In a saucepan, heat broth and keep warm.
In a Dutch oven, sauté mushrooms, shallots, and garlic in butter until softened.
Add rice and toast for 2 minutes. Deglaze with wine.
Slowly add hot broth 1 cup at a time, stirring constantly until absorbed before adding more.
Finish by stirring in Parmesan, butter and parsley.
Total Cook Time: 1 hour

8. Roasted Pork Loin with Apples and Calvados Sauce

Tender pork loin with crispy crackling, complemented by sweet apples and a rich, brandy-spiked sauce.

Ingredients: Pork loin, apples, onions, chicken broth, Calvados or apple brandy, cider vinegar, butter, flour, thyme, rosemary, salt, pepper.

Score pork skin in a crosshatch pattern and rub with salt and spices.
Roast at 450°F for 30 minutes, then reduce to 300°F and cook until internal temp reaches 145°F, about 1-1.5 hours more.
For sauce, sauté apples and onions in butter. Add vinegar and Calvados and flambe.
Add broth and simmer until reduced. Make a roux with butter and flour to thicken sauce.
Total Cook Time: 2 hours

9. Spinach and Ricotta Ravioli with Sage Butter Sauce

Pillowy ravioli filled with a creamy spinach and ricotta mixture in a nutty, aromatic sage brown butter sauce.

Ingredients: Wonton wrappers, ricotta, frozen spinach, egg, Parmesan, nutmeg, butter, sage, lemon.

Mix ricotta with spinach, egg, Parmesan, nutmeg, salt and pepper.
Place 1-2 tbsp filling in center of each wonton wrapper. Fold into a triangle and press to seal.
Cook ravioli in boiling salted water for 2-3 minutes until they float.
In a skillet, brown butter with sage until nutty aroma develops. Squeeze in lemon.
Toss hot ravioli in sage browned butter sauce.
Total Cook Time: 1 hour

10. Coq au Vin

A French bistro classic with chicken braised until fork-tender in a rich red wine sauce with mushrooms.

Ingredients: Chicken pieces, bacon, pearl onions, mushrooms, garlic, red wine, chicken broth, tomato paste, thyme, bay leaf, butter, flour.

In a Dutch oven, cook bacon until crispy. Remove and drain on a paper towel.
Brown chicken pieces in bacon fat and set aside.
Cook onions and mushrooms in drippings until browned.
Deglaze with red wine and add broth, tomato paste, herbs, and chicken pieces.
Braise covered in a 325°F oven for 1-1.5 hours until chicken is very tender.
Make a beurre manié with butter and flour to thicken sauce at the end.
Total Cook Time: 2 hours

11. Beef Tenderloin with Red Wine Reduction

Mouthwateringly tender beef tenderloin paired with an intense, velvety red wine reduction sauce.

Ingredients: Beef tenderloin, olive oil, butter, shallots, garlic, red wine, beef broth, thyme, rosemary, butter, salt, pepper.

Tie tenderloin with kitchen string and rub with oil, salt and pepper.
Sear on all sides in an oven-safe pan over high heat.
Roast at 425°F until desired doneness (15-20 mins per lb for rare).
For sauce, sauté shallots and garlic in butter. Deglaze with red wine, add broth and herbs.
Simmer until reduced and syrupy, about 20 minutes. Swirl in butter at the end.
Total Cook Time: 1 hour 30 minutes

12. Crab Cakes with Remoulade Sauce

Crispy exteriors give way to tender, sweet lump crabmeat inside. The tangy remoulade sauce adds brightness.

Ingredients: Lump crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, parsley, cayenne, saltine crackers, vegetable oil for frying, mayonnaise, capers, pickles, tarragon, chives, lemon juice, Worcestershire sauce.

Gently mix together crab, breadcrumbs, egg, mayo, mustard, lemon, parsley, cayenne. Form into patties and coat with crushed saltines.
Pan fry crab cakes in batches in hot oil until golden brown, about 3-4 minutes per side.
For remoulade, mix mayo, capers, pickles, tarragon, chives, lemon juice, Worcestershire. Chill.
Serve crab cakes hot with remoulade sauce on the side.
Total Cook Time: 45 minutes

13. Butternut Squash Ravioli with Brown Butter and Sage

Sweet squash filling encased in tender pasta pillows, coated in a nutty brown butter sauce with crispy sage.

Ingredients: Wonton wrappers, butternut squash, ricotta, Parmesan, nutmeg, salt, pepper, butter, sage leaves, lemon zest.

Roast and mash squash. Mix with ricotta, Parmesan, nutmeg, salt and pepper for filling.
Place 1-2 tbsp filling in center of each wonton wrapper. Fold into a triangle and seal edges with water.
Boil ravioli for 2-3 minutes until they float.
Brown butter in a skillet until nutty aroma develops. Add sage leaves until crisp.
Toss hot ravioli in browned butter sauce with lemon zest.
Total Cook Time: 1 hour 15 minutes

14. Lamb Chops with Mint Pesto

Tender, succulent lamb chops smothered in a vibrant mint and parsley pesto.

Ingredients: Lamb loin chops, mint leaves, parsley, garlic, pine nuts, Parmesan, olive oil, lemon zest, salt, pepper.

For pesto, blend mint, parsley, garlic, pine nuts, Parmesan, olive oil, lemon zest, salt and pepper until combined but still rough.
Pat lamb chops dry and season generously with salt and pepper.
Grill or pan-sear lamb chops to desired doneness, about 3-4 minutes per side for medium-rare.
Let chops rest 5 minutes, then serve topped with a dollop of mint pesto.
Total Cook Time: 25 minutes

15. Beef Stroganoff

Strips of tender beef and mushrooms in a creamy, rich sauce with the tang of sour cream.

Ingredients: Beef tenderloin, mushrooms, onions, beef broth, dry white wine, sour cream, Dijon mustard, Worcestershire, butter, flour, egg noodles.

Cut beef into strips and season with salt and pepper.
In a skillet, brown beef in batches in butter. Remove and set aside.
Sauté mushrooms and onions in drippings until tender.
Make a roux with butter and flour, then whisk in broth and wine. Simmer until thickened.
Stir in sour cream, mustard, Worcestershire, and beef.
Serve over cooked egg noodles.
Total Cook Time: 1 hour

16. Roasted Duck with Cherry Sauce

Crispy-skinned duck with rich, decadent flavor complemented by the sweet-tart cherry sauce.

Ingredients: Whole duck, salt, pepper, shallots, fresh or frozen cherries, chicken stock, red wine vinegar, butter, thyme, bay leaf.

Using a sharp knife, score duck skin in a crosshatch pattern. Rub with salt and pepper.
Place duck breast-side up on a rack in a roasting pan. Roast at 325°F for 2-2.5 hours until deep golden brown.
Make sauce by simmering cherries, shallots, stock, vinegar, butter, thyme, and bay leaf until thickened, about 20 minutes.
Let duck rest 10 minutes before slicing. Serve with cherry sauce.
Total Cook Time: 3 hours

17. Vegetable Wellington

Flaky puff pastry surrounds a savory filling of roasted vegetables in this meatless take on a classic.

Ingredients: Puff pastry, portobello mushrooms, zucchini, bell peppers, onion, garlic, spinach, breadcrumbs, eggs, ricotta, thyme, salt, pepper.

Sauté mushrooms, zucchini, peppers, onion and garlic until tender. Let cool slightly.
In a bowl, mix sautéed vegetables with spinach, breadcrumbs, eggs, ricotta, thyme, salt and pepper.
On a puff pastry sheet, mound vegetable filling in the center. Fold pastry up and over filling to form a package. Seal edges with egg wash.
Brush with more egg wash and cut vents. Bake at 400°F for 30-35 minutes until golden brown.
Total Cook Time: 1 hour 15 minutes

18. Shrimp Scampi

Garlicky, buttery, tender shrimp with a hint of white wine in this classic Italian-American dish.

Ingredients: Large shrimp, butter, garlic, white wine, lemon juice, parsley, red pepper flakes, salt, pepper, linguine.

Melt butter in a skillet over medium heat. Add garlic and red pepper flakes and cook 1 minute until fragrant.
Add shrimp in a single layer and pour in wine and lemon juice. Cook 2-3 minutes per side until shrimp is opaque.
Finish with parsley, salt and pepper. Serve over cooked linguine if desired.
Total Cook Time: 20 minutes

19. Chicken Piccata

Tender chicken breasts in a bright, tangy lemon-caper sauce with crispy breading.

Ingredients: Chicken breasts, flour, eggs, breadcrumbs, butter, olive oil, garlic, white wine, chicken broth, lemon juice, capers, parsley.

Pound chicken to 1/4-inch thickness. Bread by dredging in flour, egg, and breadcrumbs.
Pan fry chicken in butter and oil over medium-high heat until golden and cooked through, about 4 minutes per side.
Make sauce by cooking garlic in drippings for 1 minute. Deglaze with wine and broth.
Add lemon juice and capers and simmer until slightly thickened. Finish with parsley.
Total Cook Time: 40 minutes

20. Boeuf Bourguignon

A French classic of beef slowly braised to tenderness in a rich red wine sauce.

Ingredients: Beef chuck, bacon, pearl onions, mushrooms, carrots, garlic, tomato paste, red wine, beef broth, thyme, bay leaves, butter, flour.

In a Dutch oven, cook bacon until crisp. Remove and drain on paper towels.
Brown beef in batches in bacon fat and set aside.
Sauté onions, carrots, and mushrooms until browned. Add garlic and tomato paste.
Deglaze with red wine, scraping up browned bits. Add broth, thyme, bay, bacon and beef.
Braise covered in a 325°F oven for 2-3 hours until beef is very tender.
Make a beurre manié with butter and flour to thicken sauce at the end.
Total Cook Time: 3 hours 30 minutes

21. Grilled Salmon with Lemon Dill Sauce

Flaky grilled salmon is brightened by a creamy lemon dill sauce in this crowd-pleasing dish.

Ingredients: Salmon fillets, olive oil, salt, pepper, butter, garlic, lemon juice, white wine, heavy cream, dill, salt, pepper.

Brush salmon fillets with olive oil and season with salt and pepper.
Grill salmon over direct high heat for 4-5 minutes per side until cooked through.
For sauce: Melt butter in a saucepan and cook garlic for 1 minute.
Add lemon juice and wine and simmer until reduced by half.
Whisk in cream and dill and simmer until thickened slightly. Season with salt and pepper.
Serve salmon fillets with lemon dill sauce spooned over the top.
Total Cook Time: 30 minutes

22. Prime Rib with Au Jus and Horseradish Sauce

Juicy, tender prime rib with an herb-studded crust, served with rich au jus and zesty horseradish cream.

Ingredients: Standing rib roast, salt, pepper, garlic, thyme, rosemary, beef broth, red wine, horseradish, sour cream, Dijon mustard, lemon juice, chives.

Pat roast dry and rub with salt, pepper, garlic and herbs. Let stand at room temperature for 1 hour.
Roast at 500°F for 30 minutes, then reduce heat to 250°F and cook until desired doneness (about 15-20 mins per lb for rare).
Make au jus by simmering beef broth and wine with pan drippings.
For horseradish sauce, mix sour cream, horseradish, mustard, lemon, chives, salt and pepper.
Let prime rib rest 20 minutes, then slice and serve with au jus and horseradish sauce.
Total Cook Time: 3-4 hours

23. Stuffed Portobello Mushrooms with Spinach and Feta

Meaty portobello caps filled with a savory spinach, feta and breadcrumb stuffing.

Ingredients: Portobello mushrooms, olive oil, garlic, spinach, feta, breadcrumbs, Parmesan, eggs, lemon zest, salt, pepper.

Remove stems from portobellos and finely chop stems.
Sauté chopped stems and garlic in olive oil until soft. Add spinach and cook until wilted.
In a bowl, mix spinach mixture with feta, breadcrumbs, Parmesan, eggs, lemon zest, salt and pepper.
Stuff filling into mushroom caps and place on a baking sheet.
Bake at 375°F for 20-25 minutes until tops are browned.
Total Cook Time: 45 minutes

24. Chicken Marsala

Lightly breaded chicken breasts in a rich, mushroom and Marsala wine sauce.

Ingredients: Chicken breasts, flour, eggs, breadcrumbs, olive oil, butter, mushrooms, shallots, garlic, Marsala wine, chicken broth, parsley.

Pound chicken breasts to 1/4-inch thickness. Bread by dredging in flour, egg, and breadcrumbs.
Pan fry chicken in olive oil and butter over medium-high heat until golden brown, about 4 minutes per side.
Remove chicken and add mushrooms, shallots and garlic to pan. Sauté until tender.
Deglaze with Marsala and chicken broth, scraping up browned bits.
Return chicken to pan and simmer until sauce thickens slightly, about 5 minutes.
Finish with parsley and serve chicken with Marsala mushroom sauce.
Total Cook Time: 45 minutes

25. Vegetarian Lasagna

Layers of pasta, herbed ricotta, bechamel and tomato sauce create a cheesy, comforting, meatless lasagna.

Ingredients: Lasagna noodles, olive oil, onion, garlic, crushed tomatoes, tomato paste, basil, oregano, salt, pepper, ricotta, eggs, parsley, mozzarella, Parmesan, butter, flour, milk.

Make tomato sauce by sautéing onion and garlic in olive oil. Add tomatoes, tomato paste, basil, oregano, salt and pepper.
For cheese filling, mix ricotta, eggs, parsley, salt and pepper.
Make bechamel by melting butter, whisking in flour and cooking for 1 minute. Gradually whisk in milk and season with salt and pepper.
Layer noodles, tomato sauce, bechamel, cheese filling, and shredded mozzarella/Parmesan in a baking dish.
Cover and bake at 375°F for 45 minutes. Uncover and bake 15 minutes more until browned on top.
Total Cook Time: 1 hour 30 minutes

Conclusion

These 25 classic recipes from Emily are a testament to the power of good food to elevate a special occasion. While initially prepared for my aunt’s wedding, they have become cherished family favorites that allow us to relive those joyful memories with every delectable bite.