Post # 1
So now that we’ve decided not to do a dessert reception, but have more like a full cocktail reception, it’s time to think food.
For most people this is a no-brainer: ‘just have heavy hors d’oeuvres!’. But for us, it’s not an option. For the engagement party, we had heavy hors, and it was a HIT, but my friendor that is prepping all of our food was in the kitchen for the entire event. I would really like for her to be able to see the wedding and be a part of the festivities. So for this, I’ll want most of the food to be able to be made a day or two prior to the wedding, and can be served room temp or cold.
Also, we’re doing a lounge set up, with padded benches and cocktail rounds set up everywhere, but I don’t want people to be sitting the whole time trying to eat. I want it to be mingling and dancing. Of course, there will be enough seating for 75% of the guests, for those who don’t want to stand up or take a break. And I’ll have a table for the older guests. So for the reasons above, I want the food to be utensil free (to keep people from sitting down to eat), and easy to put on a small plate and walk around with it.
So here’s what I have so far for food ideas:
– Have a ‘sandwich station’ (will brainstorm a better name) with foccacia bread sliced, and have cold tri tip, pulled pork and for the veggies sliced tomato with mozzarella and basil. They can make as many of these little sandwiches up as they want. Plus, the bread will keep people from getting drunkie.
– Grilled veggies (eggplant, zucchini, bell peppers) served with a fun herb rub and cold.
So that’s where I’m stuck. I know that’s not nearly enough food, but it’s harder than you think to come up with ‘fancy’ foods that have my requirements!
any help ladies??
Post # 3
Deviled eggs (old school, I know, but I love me some deviled eggs with dill and grainy mustard).
Mediterranean skewers with a cube of feta, a kalamata olive, & a cherry tomato drizzled with olive oil (we had something like that at our cocktail hour and it was a hit).
Fruit and cheese skewers.
Melon balls wrapped with prosciutto.
Brown bread squares or bagel chips with cream cheese and smoked salmon.
Post # 4
I have given this site a few times, but its really helpful http://www.ellenskitchen.com/bigpots/plan/wedding.html?
Also think what can be made way ahead and frozen and then reheated and placed in a warming tray or even a crockpot!
Pulled pork can be made ahead and defrosted and heated. Serve with rolls for self-assembled sandwiches. To perk it up have a few different types of BBQ sauces and mustards to put on the rolls
Meatlballs freeze well. For a fancy variation try an asian-inspired meatball with a lime dipping sauce
Skewers (on toothpicks) of 1/2 cherry tomatoes, mozzerella ball, roasted red pepper and or artichoke quarter. Drizzle with pesto.
you can buy and heat mini quiches from Costco or similar store. Or you can make your own mini frittatas using a mini muffin pan. These freeze pretty well and reheat in the oven too.
A large roast such as a cheaper but tasty marinated cross rib roast roasted on 200 for several hours slices really nicely for a large crowd. Serve with various mustards and horseradish sauces. Its needs little attention while its being cooked. It can be served room temperature very nicely to keep its medium rare color. Similar to pulled pork also provide small rolls to make into sandwichs.
you can sear sesame crusted ahi tuna and thinly slice it and refrigerate it the day before and serve cold on a nice bed of lettuce with a wasabi sauce.
Post # 5
Oh my gosh you girls are great.
@sailor: I love the idea of the Mediterranean skewer. It sounds super fresh, and since it’ll be in July, I bet they’ll fly off the plate. Maybe I’ll do a little ‘skewer station’! With that idea, the fruit and cheese, and lefeymy’s idea of the cherry tomatoes, etc.
@lefeymw: I like the idea of the asian-inspired meatball – so it’s not your typical meatball! The roast is also a good idea. I’ll add that to my sandwich area.
The ahi tuna sounds fantastic. I might even make that for myself sometime!
Mini quiches is brilliant. Can they be served room temp??
Post # 6
Here’s some ideas:
• Hummus and Tabouli with pita chips, olives, salted almonds, cucumber raita, chorizo sausage
• Warm crab/shrimp dip with crackers and baguettes
• Warm brie
• Antipasta bar:
o Stuffed sweet and hot peppers (stuff with goat cheese, it’s very easy to do!)
o Marinated artichokes and mushrooms
o Roasted garlic and veggies
o Italian meats and cheeses
Little cups made from phyllo or hallowed cucumber, filled with: chicken salad, crab salad, lobster salad, waldorf salad, etc.
Pinwheel sandwiches (ham, turkey, etc.)
Post # 7
@napabridekelsey: It could, but it probably is better warm. You can rent chafing dishes pretty cheap (which you would want for anything hot anyway like the meatballs)
Other fun but tasty utensil free foods could be
bake wonton wrappers in a mini muffin pan to create a cup then fill with anything! and can be served cold
A feta cheese, oregano, olive, cucumber, red onion, tomato, cilantro salad.
A salmon mousse,
chive cream cheese, capers and smoked salmon
curried chicken salad with green grapes,
seafood salad with old bay seasoning
Everything can be done ahead of time, just assemble last minute. It assembles quickly
I love prosciutto wrapped blanched asparagus served cold as well
tomato halves pipped herbed whipped cream cheese on top (looks like a deviled egg kinda)
interesting quesadillas? brie and cranberry, blue cheese and apple, jerked chicken and Monterey etc.
Post # 8
@gabrielleelise1981: I LOVE the idea of the antipasta station.
I’ll do the hummus area – hummus is my favorite thing of all time.
@lefeymw: I can’t do salads because then we’ll have to get forks 🙁 But I am definitely doing the quesadillas! The brie and cranberry will be a huge hit knowing my crowd!
I have considered doing little ‘shooters’ with salads in them – maybe i’ll do that for your nom nom salads….
Post # 9
Costco has a Chicken teriyaki meatball – I cannot remember the brand my apology.
I used these for my Mad Men party and served them with cubes of pineapple on fancy toothpicks. They were a huge hit and there was virtually no labor whatsoever.
Post # 10
I’m not sure if you’re having any alcohol or any other specifics but I think it’s great that you’re thinking about making it a little more substantial and having a lot of variety. I was just at a wedding last weekend that was all small bites. It’s a great idea. However, they only had 5 or 6 options the entire night and nothing was of substance and everything was cold. Think little gazpacho shooters and a TINY shrimp on a mini costini. None of what they offered was something I would eat and many of us were kinda not feeling it. On the other hand, the bartenders were quite liberal with the drinks. This led to a wild dance party. Don’t get me wrong, we all had a blast and no one got out of hand. However, we all hit up the buffet afterwards (destination wedding at an all inclusive) and ate like we were never going to eat again.
Post # 11
@napabridekelsey: the salads go IN the wonton cups. They are edible mini bowls 🙂
Post # 12
@MUI831: I’m having a beer and wine event only, because I just pictured my 105 lb., 21 year old cousin mixing all of the booze…not pretty. I am trying to do heavier apps because the reception starts at 7pm, so hungry guests would not be good. I am putting Cocktail Reception to Follow on the invitation, but I don’t want to starve my guests either!
I just can’t really afford a full sit-down, and I’ve always thought of my reception as a really fun cocktail party anyway.
@lefeymw: ohhh GENIUS! Can you think of anything bigger that the salads could go in? I want everything to be bigger, so people don’t have to go back and forth to the food.
Post # 13
@napabridekelsey: Yuo can use regular muffin tins and make the cups bigger and cut egg roll wrappers to fit them (if the wonton ones are too small)
Other options for these is to think of it as a “whole meal” meaning layer foods in the cup that would make up a plate or a dish
Mexican- refried beans, pickled jalepenos, cheese, lettuce, avocado creme
Vietnamese- shredded cabbage and chicken, crushed peanuts, mint, cilantro with a Vietnamese vinaigrette
Japanese style marinated flank stank (soy sauce, sake, mirin, sugar, oil) with chopped scallions and seasoned rice noodles