Geese for a wedding: traditions and ideas for decorating dishes with photos

A wedding is the most solemn, bright, memorable holiday. The feast is an obligatory part of it. Even decorating a goose for a wedding affects the atmosphere of the celebration and the mood of the guests.

At the wedding ceremony itself, guests will appreciate the outfit of the beautiful bride, the impressiveness of the groom, the originality of the wedding rings and the festive surroundings.

At a banquet, the main thing will be the decoration of the table, the variety of dishes, their taste, and the unusual design of the dishes. All guests should remain well-fed and satisfied, only then is it considered that the wedding was a success.

Conditions for Nikah

In Islam, there are clear regulations on the rules and conditions for entering into a religious marriage:

nikah is concluded solely by mutual consent of a man and a woman;
future spouses must reach marriageable age;
it is unacceptable for them to be closely related;
At the ceremony, the presence of a man from among the bride’s closest relatives is required, acting as a guardian: father, brother or uncle. When this is not possible, other adult Muslim men are invited;
the ceremony always takes place in the presence of male witnesses from each of the future spouses;
The groom must certainly pay mahr (money as a wedding gift) to the bride. The amount depends on her wishes. Modern Muslims often replace money with expensive jewelry, valuable property or real estate.

Interesting! According to Islamic tradition, the mahr should not be excessive or too small. The conditions for concluding a nikah are in many ways similar to those that are customarily observed during secular marriage registration. This means that they have stood the test of time and have repeatedly confirmed their worth.

Apples, millet and something else: how to decorate a goose for a wedding and decorate the dish in a non-standard way

At the wedding ceremony itself, guests will appreciate the outfit of the beautiful bride, the impressiveness of the groom, the originality of the wedding rings and the festive surroundings.

Loaf decoration

Particular attention should be paid to decorating the wedding loaf, because all the decorative details of this dish carry a certain meaning. There are two ways to decorate a product with your own hands

The first is before putting it in the oven (described above). However, in this case there is a high probability that the decorative elements will become blurry. Another option is to attach the loaf decorations made from dough 10-15 minutes before you need to remove them from the oven. This guarantees clear parts shapes.

Details decorating a wedding loaf and their meanings:

Viburnum bunches are a must-have decoration for a wedding culinary dish. This is a symbol of love and abundance. To make the decoration, roll thick balls, cut in half, attach the hemispheres to the surface, forming viburnum branches.

Pigtail. Traditionally, they try to decorate all loaves with this element, placing the braid along the very edge of the spherical product. She symbolizes the sun. To make a braid with your own hands, you need to make 3 long ropes from the dough (like 2.5 circles of the wedding loaf itself), connect one edge, then braid it around, secure with a skewer.

Spikelets of wheat are a symbol of fertility. To prepare spikelets with your own hands, you need to form a test rope, one end of which will be narrow, the other wide. Then you need to attach the rope to the wedding loaf, “pinch” the thick edge on all sides with scissors, forming the grains of the ears.

Roses. Denoting love, roses will be a wonderful decoration for a wedding loaf. To make, roll out three to four thin circles. Roll the first one into a roll, wrap the next one around, slightly bending the edges. The third one does the same, bending the edges more. The end result will be a beautiful lush decoration.

Leaves symbolize youth and abundance. To create this loaf wedding decor detail, cut out a diamond shape from the dough mixture and score the edges. Make veins with a knife by cutting out small pieces of dough.

Recess for salt. As a rule, while baking a dish, they make a hole in the very center of the loaf, decorating it with braids, leaves, and ears of corn. Then they will put salt there. When the loaf is brought out to the newlyweds, they will have to break off a piece, then dip it in salt and eat it - this ritual symbolizes a pound of salt eaten together, and foreshadows a further sweet life.

Another interesting tip for those who don’t know what to do with a wedding loaf: to ensure that the finished decorations of the dish are contrasting in color, do not brush the resulting decoration with yolk before baking.

Making a wedding loaf with your own hands is an activity in which you need to put your whole soul. You need to bake a wedding dish with love, and even better – with prayer. A master class on preparing this dish should help cooks make the newlyweds' holiday even better. The ritual cutting and eating of a loaf of bread will be a wonderful decoration for photos and videos from the wedding day.

How to secure toys and wrap a bouquet

The toys are attached to floral wire, a thin wooden barbecue stick, or a plastic balloon stick. To make the bears look more elegant, they can be placed on a skirt made of thin fabric. This skirt is easy to make with your own hands. To do this, just cut two rectangles out of fabric, fold them together and pierce them with a stick on which the bear is attached.

In this case, the wedding accessory is guaranteed not to fall apart. You can sew the bears with threads or secure them with wire hooks, and glue the rest of the decor using a glue gun.

For packaging, corrugated paper is used, in which flowers, tulle, nylon, organza, and snow are usually wrapped. All materials are sold in flower shops or craft stores. To beautifully decorate the lower part of the bouquet with your own hands, you need to show imagination and dexterity. Practice first, and when you realize that you have found the best option, glue the wrapper with silicone glue.

When choosing a wrap, remember that its color should match the bride's outfit. The finished bouquet will not leave any person indifferent. Soft toys always look touching and cute, so feel free to use them to decorate your holiday.

Features of creating a menu depending on the time of year

Many couples strive to have their wedding in the fall. In autumn there is a large selection of fresh and natural meat, dairy products, and especially vegetables and fruits. In the fall, the wedding menu includes poultry and open-grown vegetables. In winter, the choice of vegetables and fruits is not so large, you have to be content with what is on sale. During the cold season, the body requires more calories, so the wedding menu includes high-calorie meat dishes. Strong alcoholic drinks go well with such a hearty snack.

In spring, the body experiences a lack of vitamins, so fresh herbs and vegetables must be served on the wedding table. In the summer heat, you don’t really want to consume fatty meat or heavy salads with high-calorie sauce. Therefore, the main emphasis should be on light salads, low-calorie fish, dietary meat, and seafood dishes. So, a good option for the main dish of a summer wedding menu would be a sea cocktail with scallops and shrimp, as well as salmon with asparagus.

Sample menu for a winter celebration

In recent years, winter weddings have become popular: renting wedding cars and rooms for the celebration is much cheaper. The winter wedding feast menu consists of high-calorie and nutritious dishes. Wedding photos and videos clearly show that in winter guests load up on any kind of food: it’s cold outside, and normal functioning requires an increased amount of calories. Therefore, wedding guests are offered meat and fish dishes, snacks, and salads with mayonnaise sauce. Sample wedding menu:

Canapes with smoked salmon.
Sandwiches with caviar.
Liver mousse in tartlets.
Sliced cheese from Cheddar and Maazdam cheeses.
Salad with arugula, cherry tomatoes, mozzarella.
Chicory salad with marble cheese.
Greek salad with olives.
Fried sebas with cauliflower puree.
Chicken breast stuffed with mushrooms and green beans.
Coffee Tea.

Summer wedding table menu

Holding a wedding celebration in the summer has its benefits - the wedding season is just beginning, and it’s easy to find a venue for the feast. By mid-summer, vegetables grown outdoors begin to ripen. They have a distinct taste, so the dishes at a summer wedding feast will be not only nutritious, but also tasty. In the summer heat, you don’t want high-calorie dishes, mayonnaise salads and other heavy foods. Sample menu for a summer wedding feast:

Salted salmon roll with olives.
Sea cocktail with scallops and shrimp.
Chicken roll with prunes.
Duck liver foie gras.
Sliced cheese from Parmesan and Cordon Bleu cheeses.
Asian salad with tangerines.
Radicchio salad with almonds and Roquefort cheese.
Rabbit with prunes and parsley.
Stewed lamb with eggplant and sour cream.
Cod with rosemary and capers, vegetable puree.

Gifts for other relatives and participants

The young man can give the bride's grandmothers and aunts scarves decorated with gold or silver embroidery. The male half of the bride's relatives are given embroidered skullcaps, a traditional Muslim headdress, as a gift.

The groom presents the remaining guests present at the nikah with small gifts in the form of small souvenirs, coins made of precious metals or banknotes in the same currency and denomination. The mullah is also awarded a similar gift, only more expensive.

It is strictly forbidden to give alcoholic beverages and souvenirs or vulgar-looking figurines with an ambiguous hint to nikahs. The groom is not given jewelry.

Compliance with the traditions of nikah plays a big role when concluding a marital union.

Serving a loaf at a wedding: an ancient tradition

Despite the change in the attitude of modern people to bread, you can buy a fresh product in any store; bread is still used as a ritual dish. At Easter, many housewives bake Easter cakes and ears of bread, fruit bread for Christmas and loaf for a wedding - this is more than just bread. Sacred symbols of important events and great holidays, they become an obligatory part of some rituals. Such bread was always skillfully decorated, and with certain symbolism. The beautiful Russian loaf is replete with various decorations. Each detail has a certain meaning and significance; many decorative elements are designed to appease higher powers, ask for a blessing or show your respect.

Photo of wedding loaf decorations

Bread for a wedding was always baked in a round shape - in honor of the sun, symbolizing happiness, life and goodness. A large wedding loaf was baked, because according to custom there were several stages of dividing the bread:

The newlyweds were the first to bite into bread;
the middle part was distributed to the guests;
the lower part is for musicians;
whatever was left was given to the poor waiting at the gate.

Thus, the young people seemed to share their happiness with those invited, whose gifts were gratitude for this benefit. Guests took pieces of the loaf home and shared it with their household, thereby sharing happiness. The newlyweds had to salt a piece of bread, thereby eating up all the salt of future tears, especially for the bride.

The ancient Slavs called wedding bread a loaf - it was most often round, large enough bread to serve to all guests. A special meaning was invested in such a treat, since even special people were involved in its production, the flour was ground on special millstones, and all this was accompanied by prayers and special rituals. It was a symbol of a happy life, prosperity and prosperity.

The loaf has not lost its relevance today. The groom's parents meet the newlyweds at the doorstep of the house with bread on a towel and icons, thereby blessing the young family for a long, happy life. The wedding ceremony does not set strict limits in this case. Some parents are holding bread, some are holding icons. Both parents say parting words.

Photo of a beautiful loaf

Not only the symbolism of decorations is important on wedding bread. On top of the loaf there is a place for a salt shaker. This can be simply a depression in the dough where salt is poured, and there is also a place for a salt shaker, which can be either glass or wooden with painting. They bring out a loaf of salt to the young people; it is not for nothing that in Rus' from time immemorial they greeted dear guests very magnificently and offered them a taste of bread and salt.

Today, the signs and customs that accompany a wedding say that whoever bites off the largest piece of bread will be the head of the family. Previously, girls did not strive for dominance, the husband was the breadwinner, the breadwinner, and it was he who was assigned this role, and the wife took care of the housework and children, but times have changed. You are also allowed to break off the loaf with your hands to take a piece for yourself.

This could be the wedding palace, the entrance to the restaurant or the beginning of the banquet. There are no strict rules here, so everyone decides where and how the bread will be taken out.

A loaf at a wedding means the first bread shared by the newlyweds. This is the first step of two young people starting their journey together. They have to live a long life, overcome many difficulties, and raise children. But at the beginning of this interesting journey is the wedding day and the first piece of bread together.

How many loaves should there be at a wedding?

Photo of a festive loaf

If there is a wedding ceremony, then there should be four loaves:

The first loaf is baked for matchmaking. With this bread, the matchmakers go to the bride's house.
Next, the loaf will be needed to bless the newlyweds after the bride ransom.
The third bread is needed to meet the newlyweds after registration. This loaf is held by the groom's parents.
The fourth is usually presented after the wedding ceremony.

Wedding in Tatarstan

Goose is an indispensable, obligatory dish at a Tatar wedding banquet. Before this, it was believed that the groom’s side simply had to bring the bird. From time to time, both sides prepared a goose dish. The goose was brought plucked and cooked whole directly by the bride. There is an opinion that a bird, especially a waterfowl, carries a certain meaning and is considered a symbol of family well-being and fertility. The ritual goose at a wedding dinner is a fairly ancient tradition: the people’s memory has preserved the idea of the bird as the ancestor of the clan.

So how to cook goose for a wedding menu?

Here is one of the recipes from the chef of the Round Table restaurant, Igor Golubev.

Scorch the goose from the remaining down and feathers. Soak in salt water for 6-8 hours.

— Boil rice, combine with dried fruits (dried apricots, prunes) and fresh green apples.

Remove the goose, rub with salt, pepper and mayonnaise (you can add adjika).

Fill the goose with the filling and place in the oven at t'C 140 for 2 hours, then increase t' to 180'C and hold for another 20 - 30 minutes.

Another recipe:

Dried goose

The processed goose carcass is rubbed well with salt inside and out, then tightly wrapped in parchment paper or cellophane, tied tightly with twine to prevent air from entering and placed in flour or hung in a place protected from the wind (attic, barn).

In 3-4 months the goose will be ready. Goose meat should be elastic, reddish, and melting fat should protrude from it.

Dried goose can be stored in a dark, cool room for 2–3 years. And the longer the shelf life, the tastier it is.

According to legend, only a representative of the stronger sex, appointed by the groom's parents, could butcher a goose. The removal of the goose was also accompanied by the presentation of gifts and money. In many situations, the goose was butchered using a special knife, which was longer and wider than the standard one. They butchered the goose quite carefully, trying not to spoil the bones. There were many ways to sequence the cutting of a ritual goose. Almost always, the head was cut off first, saying that the wife “wouldn’t step over her husband’s head,” then the wings and paws would be cut off, so that “the husband wouldn’t beat his wife.” From time to time the groom was given a neck, the bride a wing; Or the bride was given the right paw and wing, and the groom the left; Or the bride was given the neck, and the groom - the head. The presentation of certain parts of the goose to the young people was accompanied by special words. For example, if the head and paws were given to the husband, this was done so that he would not “go to the side.”

Marriage by matchmaking: wedding procedure

Matchmaking

First, the groom's relatives proposed to the bride's parents. Then, during the matchmaking, the date of the celebration and the bride price were set - these are gifts with which the bride price is paid in a Tatar wedding (by the way, among the Tatars it is called “kalyn”). What was included in the bride price? These were household items, bed linen, hats, clothes and shoes. Money was also transferred to prepare the bride's dowry and a contribution was made with food for the festive banquet.

Then a conspiracy was carried out: during it, the groom’s side handed over money, and the bride’s side handed over a towel or tablecloth as a gift. The bride's relatives who participated in the conspiracy were necessarily treated to various delicacies.

Nikah ritual

In a Tatar wedding, nikah (or nikah tui) is an official part of the celebration in accordance with Sharia. The nikah was held in the bride's house, the groom's parents were the main guests. The groom's relatives brought bride price and treats with them to the wedding, if they had not already given them before. The roles of all relatives participating in the celebration were agreed upon in advance: some of the bride’s relatives brought delicacies, while others invited the groom’s relatives to their place, taking care of them in every possible way and providing them with lodging for the night, since the wedding took place for more than one day.

The nikah ceremony itself had to be conducted by a mullah, who wrote down the conditions of marriage in a special book. At this time, wedding expenses were listed on the part of the groom and it was stipulated what amount would be paid to the wife if the husband wanted to divorce. The presence of the young people was not required. And who then answered the cherished question “Do you agree”? The witnesses were responsible for the bride, and his father was responsible for the groom. Before this, witnesses asked about the consent of the bride, who was behind the curtain or in another room. Having heard the agreement of both parties, the mullah began to read the Koran in a solemn atmosphere. And only after the completion of the nikah ceremony did the wedding banquet begin.

Festive banquet

According to tradition, the celebration was celebrated at one long table, at the head of which the newlyweds sat, with the bride always on the right. The bride's parents sat on the groom's side, and the groom's parents, respectively, on the bride's side. On both sides, after the parents, there were witnesses, and after them, the relatives of the bride and groom.
The Tatars had no alcohol at the wedding - only fruit drinks, compotes and other non-alcoholic drinks. Lastly, tea was served, and with it the traditional dish chak-chak - this is an alternative to the usual wedding cake. By the way, chak-chak, which is also called kyzkumeche, was also served during the nikah ritual. It was usually the bride's side who prepared the sweet delicacy.
In addition, national dishes of Tatar cuisine were always present on the table: gubadia (a round multi-layered pie), ochpochmaki (something like pies, but only in the shape of triangles), the well-known belyashi, etc. The obligatory dish was the festive goose, which was usually brought relatives of the groom. It is also necessary to note the existence of special rules for serving and cutting dishes. During this process, the newlyweds were presented with money and gifts.

Wedding festivities

The guests walked at the wedding in the bride's house for two or three days, and after they left, preparations began for the groom's arrival. The newlyweds' room was decorated with items from the bride's dowry; the couple was to spend several days here. The period of the groom's first arrival is notable for the fact that he had to pay a bride price both for entry into the courtyard and for the opportunity to see his beloved, as well as for those who heated the bathhouse and made the bed. The bride was presented with a particularly valuable gift. The duration of the groom's first visit ranged from two to six days (it depended on the bride price), after which he visited his beloved on Thursdays and left the next morning.

The young wife also had to immerse her hands in flour - so that the family would always have prosperity. Also, the customs and traditions of a Tatar wedding involved decorating the house with items from the bride’s dowry and showing the young beauty the road leading to the spring. The daughter-in-law needed to give gifts to all the relatives involved in this process.

After the wife moved, the banquet continued in the houses of the parents and relatives of the husband. The young couple went on a visit to the house of the wife's parents, and they visited the groom's house.

Serving Ritual

The bird was usually brought by the groom's relatives. Often relatives from both sides participated in the preparation of the goose.

The finished goose at the wedding celebration was butchered by a man appointed by the newlywed's parents or, sometimes, guests. When the goose was carried out, the newlyweds were presented with gifts and money. This is one of the culminating moments of the celebration. The goose was cut with a special knife, long and wide. The bird had to be cut very carefully so as not to damage the bones.

There were many ways to share a goose at a wedding. Often the head was cut off first, and it was said that “the wife should not step over her husband’s head,” then the wings and paws were cut off, so that “the husband would not beat his wife.”

The groom could receive the neck, and the bride - wings; or the right paws and wings were given to the bride, and the left to the groom; or the bride was given the neck, and the groom the head.

The handing over of the piece was accompanied by traditional parting words and wishes to the newlyweds. For example, when the head and paws were given to the groom, it was ordered that he “not go to the side.” The wings were given to the bride so that she “could not fly away.”

Interesting! Separate parts of the goose could be distributed to the newlyweds’ relatives. Unmarried sisters received wings. The legs were given to the brothers. It’s interesting that the mother-in-law got the goose butt so she could keep her tongue in check.

Then the goose was taken to the kitchen, where it was butchered by the bride’s relatives, and then taken out into the hall, where it was treated to the rest of the guests. The goose was served with pilaf and fresh vegetables.

Wedding table decoration for newlyweds

According to tradition, the table for the bride and groom is set separately: firstly, so that everyone present can see them, and secondly, since the couple often has to go out for competitions and dances. This table should be decorated in the most pretentious way: it is best to choose contrasting shades that are repeated in the design of the entire room. On the wall above the newlyweds you can hang floral arrangements, elegant balloon figures, beautiful posters, or place an arch topped with flowers. However, you can simply make the drapery with airy waves, complementing it with beautiful decorative ribbons.

It is better to make a flower arrangement that is located on the edge of the table flat and low so that it does not block the view of other guests. If you use a lot of fabric in your decoration and plan to light candles in the evening, this issue should be discussed with the administration in advance. In this case, the candles must be securely secured in closed candlesticks or vases. If one of the newlyweds suffers from allergies, it is better to give preference to fabric flowers or garlands made of balls, ribbons, and cardboard.

It is worth remembering about the theme of the wedding: if the celebration is themed, then stylized decorations should be provided. For example, for a Japanese-style wedding it would be advisable to use natural materials, origami and other elements. For a wedding in retro style, even antique objects can be used for decoration - gramophones, typewriters, old watches, etc.

We also select the appropriate colors - pay special attention to this

"The goose makes a goose." See how two geese got married in a Minsk club on Oktyabrskaya

Material source: KYKY

Remember when we talked about how the Minsk authorities banned two geese from getting married? We warned that the wedding would go ahead anyway. It was scheduled for July 28 at the Hide club on Oktyabrskaya Street. And the celebration took place! We'll tell you how it all went.

And what happened?

Andrey prepared a statement. He expected that the geese would marry in Loshitsky Park. But the city authorities ruined all the romance. Officials refused for two reasons: firstly, registration is carried out on the basis of an application from citizens, and secondly, the law does not consider a union of geese as a family. But the officials lost: the geese still married.

Report from the scene

The official invitation to the wedding was published three days before the event. An advertisement appeared in the VKontakte group in which subscribers were assured that for the sake of furore Harvister had learned to type on a keyboard. The text was accompanied by confirmation in video format:

The guests were advised in advance what to give the newlyweds: “Our newlyweds love all sorts of tasty treats. If you bring cheese, sausage or plain oats, you can treat Harvey and Krishna. And if not, we'll give you goose treats to spoil our stars. We don’t have a zoo, we can feed the geese.”

The wedding took place on a grand scale. Guests lined up along the red carpet while assistants handed them crackers and oatmeal, animal.by reports. A white limousine drove up to the club, and the owner, Andrei, got out. The geese did not want to go to the crown on their own, so they were helped to get to the registration. They were seated on a pedestal, and a registry office employee immortalized their partnership. Take a look at the photo report:

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Features of the holiday menu

There are no strict rules about what exactly should be served at a wedding reception. However, there are certain differences between the wedding menu and the menu of other holidays.

Wide variety of dishes and drinks. As a rule, many guests are invited to the celebration, and most likely these will be people representing different social strata, with different tastes and views.
Guests invited from rural areas and sophisticated guests from the capital can differ greatly, so you need to create a menu that best suits the tastes and needs of those invited.
More sophisticated and complex recipes. They usually try to prepare true masterpieces of culinary art for the wedding table, ranging from delicious appetizers to a wedding cake.
The menu can be designed in an original style in accordance with the wedding scenario, for example, a wedding menu in a pirate style, rustic style, etc.
A wedding can be held with a special national flavor, and, accordingly, only with dishes of national cuisine.

Bird as a symbol

Every holiday or event has a specific symbol. For example, a spruce is a symbol of the New Year, and woven rings are a symbol of the Olympics. And one of the wedding symbols can be a goose, because it, like other waterfowl, is considered a symbol of the head of the family, personifying love, family well-being, fidelity and fertility.

The goose is a symbol of motherhood, thriftiness, and the desire to “warm under the wing” the members of one’s family. In addition, the goose symbolizes femininity, beauty, and caring. But at the same time, she is distinguished by a superficial mind and a habit of gossip.

Goose is an exquisite, festive dish, it is served on special occasions. That is why goose often becomes the signature dish of a wedding table.

Interesting beliefs are associated with the bird in different countries.

In Rus', goose was served with apples or stuffed with millet. Millet, according to beliefs, was supposed to protect young people from the evil eye.
At a Korean wedding, guests tried goose with rice. Rice symbolizes prosperity and wealth.
Baked goose is traditionally served at English, Irish, and French weddings.
In Tatarstan, one or two geese are prepared for a wedding - the personification of the newlyweds.

What is offered to the bride upon entering the groom's house at a Tatar wedding?

Answers Field of Miracles 10/16/20. Here is the task for the third round. According to the Tatar tradition in the old days, the groom took the bride from her parents' house and brought her to his. There, upon entering, as a sign of special honor, a pillow was placed under the bride’s feet and animals were given as a gift. Then the bride was offered what? (8 letter word)

According to the ancient Tatar tradition, spouses are obliged to go to the bathhouse. After her visit, the newlyweds are treated to pancakes and sweet pancakes. The celebration lasts several days, then the newlyweds move to the groom’s place and the feast continues there.

Answer: Gorbushka (8 letters).

The wife's moving to her husband's house is a special wedding rite for the Tatars of the newlywed's entry into a new home. This custom helps the young wife demonstrate her best sides as a wonderful housewife and establish warm relationships with her husband’s parents. For the older generation, this is an excellent opportunity to treat the daughter-in-law kindly and in a fatherly manner, as well as once again congratulate the spouses.

The ritual takes place as follows. Upon arrival at the husband's house, the men place a pillow or animal skin under the feet of the young wife as a sign of special respect. The mother-in-law and older sisters on the husband's side treat the new relative with bread and honey, thereby establishing a warm relationship.

The second wedding feast (kalyn, kalyn tui) began with the young woman moving. At the appointed hour, the groom sent a carriage with horses, decorated with bells and ribbons, to pick up the bride. The dowry was beautifully placed in the cart, and a young wife and teenagers, younger brothers or children of relatives were also seated here. The parents of the young woman were seated in other carts, also decorated with ribbons, then the matchmakers and matchmakers, and the cortege set off. In the house of the kiyau (here - the husband), his parents and relatives met the guests.

The elder sister (olya kodagiy) and the young man’s mother were holding a freshly baked loaf of bread and a cup of honey in their hands. One of the men brought a calf to the cart - a symbol of prosperity. A pillow was placed on the ground. The daughter-in-law descended from the cart, leaning on the calf, and stood on the cushion. Then she broke off a piece of the loaf with her hands and, dipping it in honey, ate it. Sometimes the girl was spoon-fed honey by her husband's mother. This tradition served as an expression of kindness towards the daughter-in-law and wishes for a prosperous life for the young family.

Then the young woman performed the ritual of consecrating the home, sprinkling the corners and foundation of her new home. It was assumed that after this she would get along better with her new parents and settle into the house faster. Then the young wife was sent with a yoke through the water (su yula) to the nearest spring or river. At the same time, they monitored how much water would spill from the buckets: the less, the more respect for the daughter-in-law. If a lot of water was spilled, they said that the daughter-in-law was careless and careless. At the wedding feast, the newlyweds served the guests: kiyau (husband, son-in-law) for the men, and kilen (daughter-in-law) for the women.

Gifts for the bride

Cloth . The bride will be happy to receive a scarf, stole or hijab as a gift. Prayer clothing is a universal gift. The groom should give what the bride liked. And from now on, he should already get used to the fact that he dresses his wife himself.

Camisole. The groom can give his beloved bride a camisole embroidered with silver or gold and expensive stones. She will definitely love this surprise.

Chitek. Decorated with a multi-colored pattern of leather pieces. They are also called “leather socks”. They are very convenient when traveling or when it is cold for performing ablution.

Bouquet of flowers . Any woman will love it if she is given a bouquet of flowers. The ideal option is a large bouquet of flowers that your beloved likes. It can also be a beautiful addition to other gifts.

Jewelry decoration. This could be a gold ring, chain or pair of earrings. Jewelry is a symbol of wealth, and the bride is free to use it at her own discretion in the future.

Service. A beautiful and skillfully made tea set will decorate a young family’s table and will remind them of a wonderful event that happened in their life.

Whatever gifts the future spouse decides to give to his future wife on nicknames, they must be made from a pure heart and with love. Only then will a gift to your beloved girl become a symbol and guarantee of future happiness.

Two menu design options

When choosing a wedding menu, you should start from familiar dishes. Therefore, it is better to choose classic recipes that are familiar to everyone. In this case, you will be able to please all the guests.

List of dishes No. 1

Cold cuts (boiled pork, carbonated meat, ham).
Sliced cheese (gouda, masdam, cheddar, blue).
Salad “Sea Deep” (shrimp, mussels, lightly salted salmon, pineapple).
Caesar salad with chicken.
Pork with cheese pad.
French fries.
Grilled baked mushrooms stuffed with cheese.
Salted vegetables.
Fruit slices.
Sweets (sweets, baklava, Turkish delight).
A wedding cake.

List of dishes No. 2

Cold cuts (boiled pork, carbonated meat, ham).
Sliced cheese (gouda, masdam, cheddar, blue).
“Rebel” salad (beef, egg, green onions, apple, mayonnaise).
Salad “Male” (smoked sausage, potatoes, Korean carrots, egg, canned corn).
Salad “Tenderness” (shrimp, tomato, cheese, dressed with caviar).
Chicken rolls with dried apricots and prunes.
Salmon poached in cheese and wine sauce.
Rice with vegetables.
Chicken in Teriyaki sauce.
Mushroom platter.
Berry plate.
Sweet plate.
Wedding cupcakes.

Goose stuffed with buckwheat

Ingredients:

medium goose carcass;
spices and oil for marinade;
onion - 1 head;
buckwheat - 2 cups;
apples - 2 pieces;
lettuce leaves;
garlic - a few cloves to taste;
salt - to taste.

Goose in a sleeve with buckwheat is a successful variation of a traditional Russian dish. The sleeve only simplifies the classic recipe. The poultry, rubbed with spices, butter and garlic, is marinated for at least twelve hours. Then onion cubes are sautéed in oil, half-cooked buckwheat is added and fried for five minutes. It can be pre-boiled to the desired state, steamed with boiling water, or simply filled with plain water overnight. Buckwheat is mixed with apple slices and sent into the belly of the goose. The stuffed bird is placed in a sleeve and baked for about three hours.

Natalya Erofeevskaya

It would seem that the original Russian bird is the goose, but the “goose” wedding tradition came to Rus' from Lithuania. Initially the custom was as follows

: the newlyweds were given a pair of live geese decorated with wedding ribbons. The geese were chosen to be well-fed and well-groomed, since they symbolized prosperity, well-being and fertility of the future family. After a beautiful ceremony, the geese were fried, the dish was richly decorated and served to the newlyweds on the first day of the wedding festivities.

Photo of a wedding goose

a wedding cake in the shape of a pair of geese is prepared as a symbolic alternative.

. Taking out a roast goose or goose as a dessert is accompanied by the presentation of gifts and money by the guests: the richer the gifts, the easier it will be for the newborn family to resolve their financial issues.

Stuffed goose is often prepared for a wedding.

– the cooking process is simple, but it takes time to marinate the meat well. The filling can be simple (buckwheat porridge, mushrooms, potatoes) or more sophisticated. For festive celebrations, it would be more appropriate to prepare a goose stuffed with dried fruits, citrus fruits, pears, and walnuts. A beautiful ruddy goose carcass with stuffing not only looks solemn and very elegant on the table, but also exudes a subtle, breathtaking aroma - not a single guest will be able to resist such a magnificent dish.

Videos of master classes

We also suggest that you familiarize yourself with another master class, which also shows how to tie and secure bows from ribbons and glue beads:

Decorating candles with polymer clay flowers:

An interesting version of decoupage using an iron is proposed in this video:

It is not so important how exactly the candle will be obtained (by purchasing it in a store or casting it yourself) and how it will be decorated. The main thing in the ceremony of handing over a family hearth is the feeling of unity of generations, respect for traditions and the birth of a new happy family!

Decorator

If two geese are served on one dish, you can dress them in the newlyweds’ outfits, sew the outfits from fabric or cut them out of waterproof paper. Angelica

Sauces

To decorate the bird, you should use a variety of sauces: mustard, ketchup, mayonnaise. The food will look original and unusual. A good example of such a goose decoration for a wedding is the photo on the right.

Using a special confectionery device into which sauces are poured, various figures, letters, and hieroglyphs are drawn on the slightly cooled bird. Then you can take a variety of berries (grapes, rowan, viburnum, gooseberries, raspberries) and place them on the carcass. To complement the composition, vegetables are cut into circles and placed around the goose.

Interesting! We recommend that you familiarize yourself with tips on choosing delicious salads for your wedding table.

Other design options

There are several other good ways to decorate a goose for a wedding. We list them in the following list.

The carcass can be tied with satin ribbons and decorated with colored paper rosettes.
Crow's feet can be decorated with pompoms made of multi-colored or plain paper. You need to cut fringe or loops along the edges, put them on the paws and secure them. In this case, the food will take on a more interesting, representative appearance. When handing out the cut-off paws, pom-poms will help keep your hands from getting greasy.

Approach the organization of the wedding feast with all your heart, and the guests will leave the celebration happy, and the holiday will leave a lasting impression.

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Tags: goose, divide, decoration, bird, wedding, decoration

Say: "Cheeiz." Ideas for a wedding photo shoot: interesting shots, original shots, DIY creativity

How to choose a goose

To bake in the oven, you should buy a young goose. A three month old one will bake much faster than a six month old one, but the latter will be more flavorful and better suited for stuffing.

The age of a goose can be determined by its legs (if they are not cut off during slaughter) and sternum. The feet of a young goose are yellow, the membranes on them are soft, and the sternum is flexible, like that of a goose. The old one's paws are reddish and rough, and the sternum is very hard.

Give preference to chilled poultry. If the goose is frozen, it is difficult to tell if it is fresh. The freshness of a goose is determined in the same way as that of chicken. There are no stains on the skin or foreign odors, and the meat should return to its original shape after pressing.

The weight of the goose should be selected based on the number of people you plan to feed, as well as the volume of the oven. A 6–7 kg carcass will be difficult to place on a baking sheet, and cooking will take more than 5 hours.

Stuffing for goose in the oven

You can stuff a goose with different fillings, both simple and more complex. The filling can be buckwheat porridge, buckwheat with mushrooms, goose giblets, rice and apples, onions and apples, pears, dried fruits, potatoes and even raisins and walnuts.

Goose with apples

You will need:

Sour apples – 3 pcs.,
Onions – 3 pcs.,
Raisins - 100 gr.,
Lemon – 1 pc.
salt;

Goose baked in the oven with apples. Depending on the size of the goose, prepare the filling from 3 apples. For a special aromatic composition, add fresh onions and a handful of raisins to the apples. Apples and onions are cut into large pieces of ¼ or 1/8. The raisins are thoroughly washed. Everything is mixed in one container, lightly salted and poured with the juice of one lemon. The goose is carefully stuffed with aromatic filling and the hole is sewn up with toothpicks or another method.

Goose with potatoes

You will need:

Apples – 3 pcs.,
Potatoes – 3 pcs.,
Salt, pepper and spices to taste.

Peel the potatoes and cut into large pieces (into 8 pieces). Core the apples and cut into larger pieces. Mix the filling together, add salt and pepper to taste and carefully stuff the goose with it. Secure the belly with skewers or toothpicks.

Goose with prunes

You will need:

Prunes -200 gr.,
Apples – 3 pcs.,
Orange juice -2 tbsp.
Dark rum - 1.5 tbsp;
salt, ground black pepper, coriander to taste.

Core the apples. Rinse the prunes thoroughly and dry. Mix the ingredients in one container, add orange juice and rum. Season with salt, pepper, cariander and mix thoroughly. Place the stuffing inside the goose and sew up the skin with wooden toothpicks.

Goose with buckwheat and mushrooms

You will need:

Buckwheat – ½ cup,
Onions – 2 pcs.,
Carrots – 1 pc.,
Champignons – 0.5 kg,
Vegetable oil - for frying
Salt, pepper - to taste

Sort out the buckwheat, rinse, put in a saucepan and add water or broth (in a ratio of 1:3). Boil buckwheat until half cooked. Peel the onion and cut into half rings. Wash the carrots, peel and grate on a coarse grater. Wash the champignons and cut into slices (small champignons can be cut in half).
Pour a little oil into the frying pan, add the carrots, salt and pepper and fry for 3-5 minutes until soft. Carefully place in a saucepan with buckwheat.
Fry the onion, add a little salt, stir and place in the buckwheat.
Fry the champignons. Add a little salt, mix and add to the rest of the ingredients. If desired, prunes can be added to the filling.
Loosely stuff the goose carcass with the filling.
Sew up the bird's belly with thread or pin it together with toothpicks.

Goose with rice and mushrooms

You will need:

Rice – ½ cup,
Onions – 2 pcs.,
Carrots – 1 pc.,
Dried mushrooms – 0.5 kg,
Vegetable oil - for frying
Salt, pepper - to taste

Soak dried mushrooms for 4-5 hours in cold water, then rinse and boil until tender. Take them out, add the washed rice to the boiling mushroom broth and cook until done.

Cut the onion and carrots into strips and fry until golden brown in vegetable oil. Pass the boiled mushrooms through a meat grinder, combine with crumbly rice, sautéed onions and carrots, add salt and pepper and mix well.

Stuff the carcass with this mixture, carefully sew up the belly and place on a baking sheet.

Goose with oranges

Goose baked in the oven. Oranges, like apples, can also be combined with potatoes. It becomes very tasty when soaked in fat, and the side dish with it has more calories.

You will need:

Oranges – 3 pcs.,
Apples – 3 pcs.,
Dark rum – 1 tbsp.,
Soy sauce - 1 tbsp;
Salt, peppercorns and spices to taste.

Wash the oranges and cut them into slices without peeling them. Core the apples and chop them fairly large. Mix the filling together, add soy sauce, dark rum, salt and pepper to taste. Carefully stuff the goose with the stuffing. You can try stuffing two circles of orange under the skin on the breast of a goose. Secure the belly with skewers or toothpicks.