DAILY NEWS
June 15, 2004

Sandra Lee shows you how
Author: Natalie Haughton, Food Editor
Photos: Gus Ruelas / Staff Photographer
Edition: Los Angeles

You're getting married - and planning the most magical and memorable of summer wedding receptions at home in the garden. Even though you're on a shoestring budget, you'd still like to wow the guests.

Let the queen of speed, shortcut and convenience - Sandra Lee, a native of Santa Monica who grew up in Seattle, and author of two cookbooks - give you a hand.

She shares tips and ideas from her semi-homemade wedding extravaganza recently filmed for her "Semi-Homemade Cooking" show on the Food Network (scheduled to air at 11 a.m. Saturday) in the garden at the Hotel Bel-Air. Based on her philosophy of "70 percent store-bought/ready made (products) and 30 percent creativity, ingenuity and personal style, you get to take 100 percent of the credit for something that looks fabulous and professionally done but didn't take you all the time, energy, effort or expense it normally would," says Lee.

Focus on an informal but elegant cocktail and appetizer reception, which can be scheduled from noon through early evening, because when making the food yourself, it's easier to handle than dinner, recommends Lee. Limit the guest list to no more than 100.

Gussy up the back yard or garden with plants and flowers and perhaps a gazebo or an arched trellis, enhancements you can enjoy later.

For her television show, Lee put together two pop-up canopy tents (the kind that are used to cover cars and can be purchased at a mass merchandiser) without the canopies on top. Cover with white plastic first, then drape inexpensive sheer white fabric across the top, letting it cascade in cloudlike billows. Gather the corners and sides with white satin ribbons and tie into bows for a swagged drapelike effect. Insert hydrangeas in the bows and suspend a crystal chandelier from the ceiling.

Use the tented area for serving the appetizers buffet style. Place the food on tiered trays (decorated with clear glass crystal grapes from craft stores) and place them on 42-inch high tables. Decorate with lots of white votive and pillar candles in assorted clear containers or glasses all around. Add culinary color by filling mini compotes with gilded Jordan almonds.

For stylish finger hors d'oeuvres selections, include Mini Lobster Hand Rolls, Lox and Cream Cheese Stuffed Cucumbers, Feta-Stuffed Artichoke Bottoms and Pan-Fried Dumplings among your choices.

Since the reception isn't a sit-down affair, rent only enough round tables and chairs for about half the number of guests you're expecting.

For centerpieces, place a six-layer Lemon Raspberry Marching Cake on a clear glass cake pedestal plate on each table and surround with plenty of candles. Or opt instead for low floral or greenery arrangements in big martini glasses, suggests Lee.

For those interested in making a homemade wedding cake, Lee offers a spectacular three-tier lemon raspberry creation that serves 100 or more. Although it is time-consuming to bake and assemble, it really isn't difficult.

It would be smart to bake and freeze (a month in advance) the cake layers, which are made with a lemon cake mix. If desired, substitute white grape juice for the amount of water called for on the package.

Although Lee's recipes call for prepared frostings doctored up with champagne extract, she prefers Wilton packaged dry frosting mixes (buttercream icing) available at craft or cake decorating stores.

Assemble the cakes the day before the reception and keep refrigerated. "Decorate the outsides and bases of the cakes with tiny green (champagne) grapes dusted with powdered sugar, or use faux grapes from a craft store."

If you prefer a chocolate wedding or marching cake, simply substitute chocolate cake mix for lemon and chocolate frosting (with a little vanilla extract mixed in) for buttercream. Dust the grapes with sifted cocoa powder instead of powdered sugar, advises Lee.

Hire a bartender and support staff to offer guests Sour Apple Martinis, Strawberry Champagne Punch or champagne with frozen grapes. You'll also need a server or two to help with the buffet and keep things tidy.

For take-home favors, make or buy heart-shaped cookies iced and inscribed with each guests' name.

Delegate as much as possible. Remember, at the end of the day, the bride needs to have a good time, relax and enjoy herself, says Lee.

Keep these ideas in mind for a semi-homemade bridal shower, vow renewal or other summer party.