A toast to the BRIDE

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1111As the founder-owner of Alison Events, and author of “The Destination Wedding Planner: The Ultimate Guide to Planning a Wed ding From Afar” (Chronicle Books), she’s produced stunning weddings all over the world. Whether you enlist the help of a planner or do it yourself, Alison’s tips on enter taining will help you make your bridal celebra tion picture perfect.

ADVICE FROM ALISON

“Bubbles add a festive, celebratory note to any bridal celebration. I love Cupcake Prosecco sparkling wine from Italy. It’s crisp and refreshing.

“Food doesn’t have to be complicated to be remarkable. The finger foods here are varied and flavorful — but they’re not hard to make. To satisfy all guest preferences, I always recommend 3 to 5 appetizers including chicken, beef and fish plus two veggie options [ideally one being vegan or dairy-free].”

“A signature drink is a fun way to welcome guests and get the party off to a great start. The Prosecco Ginger Cocktail is delicious and memorable. I like to serve it in uncon ventional glassware and garnish with Persian cucumber ‘swizzle sticks’ for even more impact.”

“A popular alternative to the traditional sit-down meal at engagement parties or showers: food stations with a range of different foods offered at each. Pair a different wine with each station to create maximum variety and enjoyment as guests taste and mingle.”

“Factor in overall ambiance and the vibe you want for your wedding or event. Light ing is key. And when it comes to candles, more is more.”

“Flavored vodka is another big trend I’m seeing right now. Look for vodkas infused with such exotic flavors as vanilla frosting, devil’s food cake and more. And don’t be afraid to mix spirits with wine: One of my favorite concoc tions is a blend of lemony Cupcake Chiffon Vodka with muddled black berries, fresh mint, sparkling grapefruit water and a splash of Cabernet Sauvignon.”

“It’s not only more fun to serve bite-sized cupcakes at your wedding but they offer more variety and unexpected flavor combi nations than a traditional cake.”

“Be sure to have a good assortment of nonalcoholic beverages on hand as well, such as bottled water, soft drinks and more to prevent dehydration and ensure that guests drink responsibly.”

Melted Gruyere Toasts with Crisp Frizzled Prosciutto

Extra virgin olive oil

4 slices (about 3 ounces) prosciutto, cut into 1/2-inch pieces

24 1/4-inch-thick slices Italian bread

4 ounces aged Gruyere, coarsely shredded (about 13/4 cups)

Heat 1/2 inch olive oil in medium skillet over medium heat until hot enough to sizzle a piece of prosciutto. Stir half the prosciutto into hot oil and cook over medium heat until prosciutto is crispy, 2 to 3 minutes. Remove with a slotted spoon to a side dish. Add remaining prosciutto and cook until crispy. Set aside. Heat oven to 350 degrees. Spray baking sheet with nonstick spray and arrange bread slices on tray. Top each bread slice with a rounded tablespoon of cheese. Bake until cheese is melted, about 5 minutes. Remove from oven. Stand a crispy piece of prosciutto in the center of each melted mound of hot cheese and serve.

Shrimp Fajitas Salad on Crisp Flour Tortilla Chips

Yield: 12 servings, 2 pieces per serving

4 8-inch flour tortillas

1 ripe avocado, pitted and peeled

11/2 teaspoons fresh lime juice

1 teaspoon finely chopped cilantro

1/2 teaspoon finely chopped jalape ±o, or more to taste

6 ounces extra small (salad shrimp) cooked and peeled shrimp, chopped (about 11/4 cups)

3 tablespoons finely chopped peeled ripe mango

2 teaspoons finely chopped cilantro

1 teaspoon finely chopped jalape ±o

1 teaspoon fresh lime juice

2 tablespoons thin sliced green onion (scallion) tops (garnish)

Preheat oven to 350 degrees.Use ruler to trim tortillas into 4 large 6-inch squares. Cut 24 2-inch squares from the squared off tortillas; discard trimmings. Spray baking sheet with nonstick spray. Arrange tortilla squares on pan and spray with nonstick spray. Bake until toasted golden and crisp, 10 to 12 minutes. Cool.Pur e avocado, lime juice, cilantro and jalape ±o in a food processor until smooth. Set aside. Combine shrimp, mango, cilantro, jalape ±o and lime juice in small bowl. Spread about 1/2 tablespoon avocado mixture in center of each toasted tortilla square. Lightly press a tablespoon of the shrimp salad in center of each. each. Gar nish with scallion slices and serve.

BEET PUREE WITH SESAME FLAVORS

Yield: 12 servings, 2 pieces per serving

1 pound fresh golden or red beets, trimmed, peeled, cut into 1/2-inch pieces

24 endive leaves, thick ends trimmed, separated into individual leaves

3 tablespoons reduced-sodium tamari or soy sauce

1/2 teaspoon toasted (dark) sesame oil

1/4 teaspoon grated fresh ginger

1/4 teaspoon minced fresh garlic

Salt to taste

Toasted white sesame seeds (garnish)

Place beets in a steamer and cook, covered, over sim mer ing water, until tender, 15 to 20 minutes. Cool.

Place endive leaves in a large bowl. Add water and a cup of ice and refrigerate until crisped, about 15 min utes. Drain and pat dry with paper towels.

Place tamari or soy sauce in a small saucepan and boil gently until reduced to 1 tablespoon. Cool.

Puree beets, 1 tablespoon reduced tamari or soy sauce, garlic, ginger, sesame oil and salt in food processor until smooth and creamy. Arrange endive leaves on a platter. With two tea spoons, place a mound of beet puree in the center of each leaf. Garnish with toasted sesame seeds.