![\"!mls-288\"](\"https:\/\/images.junebugweddings.com\/93\/f4\/93f4525ca275a9ba_w1000.avif\")
<\/p>\n<\/p>\n
Lisa Dupar Catering<\/a>‘s menu always leaves our mouths watering, so we knew they would be the experts on what foods are trending this fall. According to Lisa, cider has been extremely popular, so she shared with us a few of her favorite cider and cheese pairings. This would make the perfect appetizer spread for your cocktail hour.<\/p>\n Expert Cider and Cheese Pairings:<\/span><\/p>\n Alpenfire Organic Ember Bittersweet Cider<\/a>, Port Townsend, WA + <\/i>Willapa Hills’ Big Boy Blue<\/p>\n Alpenfire “Spark” Semi-Sweet Sparkling Cider<\/a>, Port Townsend, WA + Beecher’s Flagship Reserve Cheddar<\/p>\n Finnriver Cranberry Rosehip, Chimacum<\/a>, WA + Quillisascut Traditional Curado – Raw<\/p>\n Sea Cider Organic Rumrunner (Prohibition) Dry Cider<\/a>, Saanichton, BC + Mt. Townsend Cirrus Brie<\/p>\n Another trending food this season is homemade marmalade, which makes a sweet favor for your wedding guests. Lisa was so kind as to share her recipe for citrus marmalade, which we think would be delicious with the cheese and cider as well!<\/p>\n Three-Citrus Marmalade Recipe:<\/span><\/p>\n Ingredients – Method – The Talented Team:<\/span><\/p>\n Catering – Lisa Dupar Catering<\/a> Thanks so much to Lisa Dupar Catering for sharing the yummy cider and cheese pairings and the delicious marmalade recipe. For more food inspiration, check out 24 Carrots Catering and Events’ Love You a Brunch<\/a> styled shoot.<\/p>\n![\"mls-186\"](\"https:\/\/images.junebugweddings.com\/70\/1f\/701f1cf427ba1dc7_w1000.avif\")
<\/p>\n![\"mls-195\"](\"https:\/\/images.junebugweddings.com\/51\/5a\/515ac376b55fbccd_w1000.avif\")
<\/p>\n![\"mls-286\"](\"https:\/\/images.junebugweddings.com\/82\/2f\/822fbb4b6be2060e_w1000.avif\")
<\/p>\n
\n4 large grapefruit
\n8 oranges
\n6 lemons
\n6 cups of orange juice
\nSugar (quantity depends on citrus juice volume)<\/p>\n
\nCarefully section (supreme) all of your citrus fruits, saving the rinds. Grind the rinds together.
\nAdd orange juice to the rinds and allow this to sit overnight.
\nMeasure the volume of the rinds and juice combined. Measure twice the amount of sugar as juice and rinds combined, then add it to the rinds and cook for 30-45 minutes until the marmalade rises to the top of the pan.
\nTurn down until bubbles cease.
\nRepeat this three times, being careful that the liquid doesn’t run over.
\nFill into canning cars with heat sealed lids. Use canning instructions<\/a>.
\nPersonalize with label, ribbon, fabric square, etc.<\/p>\n![\"mls-101\"](\"https:\/\/images.junebugweddings.com\/7b\/da\/7bda998ccc0c636e_w1000.avif\")
<\/p>\n![\"mls-088\"](\"https:\/\/images.junebugweddings.com\/a2\/44\/a244b5fccda06be0_w1000.avif\")
<\/p>\n
\nPhotography – Matthew Land Studio<\/a>
\nEvent Styling – Sinclair & Moore Events<\/a><\/p>\n
![\"xoxoNicole\"](\"https:\/\/static.junebugweddings.com\/blog\/xoxo\/xo-nicole.jpg\")
<\/a><\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"