Jewish Wedding Traditions Everybody Should Have

A couple of weeks ago Jacqueline brought home Jewish Weddings, by Rita Milos Brownstein. It was mostly out of curiosity…curiosity spurred by Brett and Mesia’s wedding. There were two traditions in there that we really like.

The first is the Ketubah. Here’s what the book says about it.

“This one piece of paper is more important than a knockout diamond, a beautiful wedding album, piles of gifts, or a heavenly island honeymoon. This is a gift from the husband to his wife, outlining his obligations to the woman who will share his life. It is a written document assuring respect, dignity, happiness, shelter, and legal and financial rights within the union.”

These are beautiful documents, prepared by calligraphers, and beautifully decorated. There is a general pattern for the contents of the ketubah, but each is unique.

The other custom we like is the yichud. Here’s what the book says about the yichud.

“A wonderful custom, the yichud, ensures that the couple’s first moments as husband and wife are spent together privately. Friends escort the couple to a private room where a table is set with a snack and a bottle of champagne or wine. I those precious moments the couple gets to share their thoughts and feelings, and most of all, their happiness.”

We kind of drew from this custom when we prepared the little luncheon for Brett and Mesia. We knew they’d be hungry, so we made it a meal rather than a snack. We also knew that they wouldn’t be interested in champagne or wine, so we left that part out.

Here’s what we prepared for them...

Salad of Caramelized Golden Filet Beans, Carrots, and Duck Breast Prosciutto

On a Bed of Organic Baby Greens

Poached Line-Caught Steelhead Trout
with
Sour Cream and Dill Sauce



Home Baked Butter Croissants
with
Butter and Crabapple-Rosemary Jelly

S. Pelegrino Sparkling Water

Orange Madeleines

See’s Dark Chocolate Truffles

The duck breast prosciutto could have been regular prosciutto di Parma, other quality ham or even pancetta. We liked the duck breast because it’s salty and smoky and has a rich sort of gamey flavor underlying it all. It's also kind of unique. If you want to try it you'll have to contact me. I made it my own self.

Salmon would make a good substitute for the steelhead trout. The trout seems a little fattier and softer than salmon. Other kinds or trout would work well.