(Closed) Appetizers for Cocktails Hour?

posted 14 years ago in Food
Post # 4
7 posts
  • Wedding: May 2009

Must you have appetizers during the cocktail hour (if it’s only going to be about a half-hour)?  I just don’t think we can afford it.

Post # 5
103 posts
Blushing bee
  • Wedding: December 1969

Yes, you should serve something during the cocktail hour.  It’s doesn’t have to be oeverly elaborate or be a ton of food, but guests will be hungry and expecting there to be food at the cocktail hour.

Ask your caterer about cheese and cracker and crudite stations. Those are usually very affordable.  A good caterer should be able to come up with at least two or three options that will allow you stay on budget.  

Post # 6
699 posts
Busy bee
  • Wedding: August 2008

Our venue lets us choose 6 of the following:

Smoked Salmon Logs with Cream Cheese and  Dill
Artichoke Bottoms with Bay Shrimp Louie
Rare Filet Mignon on Sourdough Croutons with Mustard Butter
Stuffed Grape Leaves
Chilled Shrimp Cocktail
Mini Orange Currant Muffins with Smoked Turkey and Jam
Belgian Endive with Herbed Cream Cheese
Radicchio Cups with Chicken Papaya Salad
Assorted California Rolls with Condiments
Smoked Salmon Mousse Tarts
Jamaican Jerk Chicken and Mango Chutney
Danish Gravad Laks on Black Pumpernickel Bread

Homemade B.B.Q. Turkey Pizza
Sun-Dried Tomato Pizza
Spinach and Goat Cheese Pizza
Smoked salmon, Green Onion Pizza
Baby New Zealand Lamb Chops with Mint Sauce
Baby Potato Pancakes with Sour Cream and Caviar
Chicken Satay with Homemade Peanut Sauce
B.B.Q. Cajun Chicken on a Skewer
B.B.Q. Cajun Shrimp on a Skewer
Stuffed Mushroom with Crab and brie
Mushrooms Stuffed with Mozzarella Cheese, Spinach and Bread Crumbs
Gondolas Stuffed with Italian sausage Marinara
Chicken and Mushroom Phyllo Pastries
Spinach and Fetta Cheese Spanakopita
Quesadillas with Brie Cheese and Grapes

Post # 7
50 posts
Worker bee
  • Wedding: January 2022

These are the passed hors d’oeuvres that our caterer offers:

<h4 style=”text-align: center”>Passed Cold Hors D’oeuvres</h4>

Chilled Gulf Shrimp with cocktail sauce Lemon Aioli with lemon wedge garnish  Marinated Shrimp – tossed in a shallot & champagne vinaigrette dressing      Filet Mignon Garlic crostini – Medium rare filet on garlic crostini with horseradish crème     Satay Chicken with Thai peanut dipping sauce  Eggplant rolatini – grilled eggplant, provolone, roasted peppers, & basil, rolled & sliced  Deviled Eggs with Smoked salmon and/or caviar garnish  Garden Canapes: Cucumber, grape tomatoes, and endive with piped herb or crab mousse     Cantaloupe wrapped with Proscuitto  Smoked Salmon Triangles on pumpernickel with herb cream cheese  Caprese Skewers–Tomato, fresh mozzarella & basil w/honey balsamic dipping sauce     Belgian stuffed endive:  With choice of gorgonzola-blue, spinach Florentine, or Boursin & wild mushroom spread  Bruschetta/Crostini: Toasted Italian bread w/ goat cheese & sundried tomato, tomato-basil, or brie & pear      Balsamic Fig & Walnut Crostini with Goat Cheese    

<h4 style=”text-align: center”>Passed Hot Hors D’oeuvres</h4>

                     Maryland style crab cakes with roasted red pepper tartar sauce  Baked Sea Scallops wrapped in hickory smoked bacon     Sesame encrusted Shrimp with Asian plum dip or Lemon Tahini sauce  Cornmeal Empanadas – filled with sweet pulled BBQ pork or Goat cheese & fresh herbs  Phyllo Triangles – choose from 4 cheese, Spinach & Feta, and Wild mushroom  Bacon wrapped stuffed Jalepeno Peppers  Spicy or Sweet Italian Sausage stuffed mini bell peppers (when available) Stuffed Mushrooms: Choice of Sherried Crab, Spinach & cheese, or Pecan-sundried tomato- herb     Gourmet Pigs in a blanket with honey mustard  Sesame Chicken bites served with zesty sauce Duan  Brie Bundles – ripened brie & raspberries folded into puff pastry  Wild Mushroom tarts – Portabello, Crimini, Shitake, Button, & Swiss baked in mini tart 


Most caterers will take your ideas, and make whatever passed hors d'oeuvres you want!  We are doing pimento cheese in a pastry shell, bacon wrapped stuffed jalapenos, and pigs in a blanket!!  		 

Post # 8
50 posts
Worker bee
  • Wedding: January 2022

Whoa! That did not come out!! Sorry about that!!

Post # 9
1485 posts
Bumble bee
  • Wedding: July 2008

Ooh caliocteach – your caterer rocks!  Our chef gave us the following list:

crab-stuffed artichoke hearts
proscuitto-wrapped melon
whole poached salmon tray
roasted pepper bruschetta
tempura ahi roll w/wasabi ginger sauce
dungeness crab legs w/ginger-plum sauce
northwest oysters on the half-shell
shrimp and ahi ceviche
dungeness crab, shrimp, and artichoke crostini
dijon chicken skewers
chargrilled ocean prawns
coconut prawns
crab-stuffed mushroom caps
wild salmon/sundried tomato croccantini
ginger-sesame tenderloin croccantini
dungeness crab cakes
chicken satay w/spicy peanut sauce
almond crusted duck tenderloins
bacon-wrapped scallops
smoked salmon and herb mini quiche
tray of artisan cheeses
crostini w/assorted olive and pepper tapenades
assorted herbed and oven-roasted nuts

Talk about hard to decide!

Post # 10
1929 posts
Buzzing bee
  • Wedding: February 2008

<font face="Helv" size="2"> Cold Hors-d’oeuvres • Smoked Salmon Canapé with Dill Cream Cheese • Salmon Tartare Cones with Wasabi • Assorted Sushi Rolls with Soy Sauce, Wasabi, Pickled Ginger • Chilled Pea Soup with Jumbo Lump Crabmeat and Fresh Mint • Smoked Duck Breast on Raisin Bread Crouton with Sauternes Jelly • Tomato and Mozzarella Tartlet with Basil • Roasted Pepper and Gorgonzola Cheese Tartlet • Seared Filet of Beef Croustade with Red Pepper Relish and Shaved Parmesan • Grilled Vegetable Tartlet with Manchego Cheese • Bouchée with Herbed Goat Cheese and Cucumber • Chilled Shrimp Cocktail served with Cocktail Sauce Hot Hors-d’oeuvres • Wild Mushroom and Truffle Cream Shooters • Beef Empanadas with Salsa Verde • Smoked Chicken Quesadillas with Avocado Cream • Pigs in a Blanket with Dijon Mustard • Sesame Crusted Chicken Skewers with Peanut Dipping Sauce • Portobello Mushroom Fries with Scallion Ponzu Dipping Sauce • Wild Mushroom Beggar’s Purses • Vegetable Spring Rolls with Sweet Chili Sauce • Steamed Dumplings with Scallion Ponzu Dipping Sauce • Baked Brie and Pear Purses • Grilled Flat Bread with Goat Cheese and Caramelized Onions • Crispy Tempura Oysters with Red Pepper Mayo </font>

<font face=”Helv” size=”2″>

These are for an extra fee

• Sugar Cane Skewered Shrimp with Tamarind Glaze

• Tuna Tartare Cones with Wasabi Cream

• Spiced Crusted Tuna Croustade with Niçoise Olives

• Lobster Salad with Saffron and Chives

• Hudson Valley Foie Gras Terrine on Brioche with Red Wine Jelly and Chervil

• Crab Cakes with Roasted Pepper Aioli

• Shrimp Tempura with Sweet Chili Sauce

• Crab Wontons with Spicy Chili Sauce

• Roasted Colorado Lamb Chops


Post # 11
296 posts
Helper bee
  • Wedding: December 1969

Appetizers are always a good idea.  Hungry guests are sometimes cranky.  Not sure how you are paying for the bar (by the drink or flat rate), but hungry people also drink more.

In any case, we’re focusing on the food pretty heavily for our wedding (we’re total foodies).  We’re having three passed hors d’ouevres:

Pear & pt reyes bleu tartlets
savory pastry, crimson pears & pt reyes bleu

Crab cakes & tarragon aioli
fresh dungeness, shallots, chives, spicy tarragon aioli

Wild mushroom & mt. tam triple cream
chanterelles, shiitakes & mt. tam triple cream atop warm garlic crostini

Post # 12
296 posts
Helper bee
  • Wedding: December 1969

for the cocktail hour, I wanted to add that it doesn’t have to be elaborate – go with what you want and will keep your guests civil. 🙂

Post # 13
108 posts
Blushing bee
  • Wedding: May 2008

In the Bahamas, we are having jerk chicken skewers, cracked conch, fruit and cheese served with frozen daquiries, pina coladas and marguaritas.

For our at home reception, we are trying to bring a bit of the bahamas home with:

  • Mini Crab Cakes with sweet chili dipping sauce
  • Mini Jerk Chicken Spring Rolls with mango dipping sauce
  • Curry meatballs
  • Mango Bruschetta
  • Coconut Shrimp
  • Cilantro lime hummus with homemade crispy tortilla triangles

Yummy, can’t wait!

Post # 14
607 posts
Busy bee
  • Wedding: September 2008

Cold Hors d’oeuvres:

  • Smoked Salmon Profiteroles
  • Tuna with Pineapple Relish
  • Shrimp and Avocado Salsa in a Corn Cup
  • Melon Wrapped with Prosciutto
  • Smoked Duck on Potato Hash Browns Shrimp and White Bean Crostini
  • Belgian Endive with Roasted Peppers Crab Salad on Polenta
  • Crabmeat and Arugula Crostini Spicy Tuna Canape
  • Belgian Endive with Pesto Mousse Tenderloin on Focaccia
  • Smoked Salmon with Watercress Pancake Tomato and Basil Crostini
  • Roquefort and Watercress Cherry Tomato Cups

Hot Hors d’oeuvres:

  • Goat Cheese Crisps with Mushroom Ragout
  • Pulled Pork Spring Rolls
  • Grilled Chili Glazed Shrimp Spiedini
  • Spicy Chicken Empanada
  • Roasted Tomato and Brie in Phyllo Cups
  • Lobster BonBons
  • Spinach and Goat Cheese Cakes
  • Crab and Spinach Quesadilla
  • Roasted Garlic and Tenderloin Wontons
  • Grilled Chicken Spiedini
  • Chicken and Roasted Pepper Quesadilla
  • Roquefort Popovers
  • Polenta Crostini with Sausage Topping
  • Gorgonzola Profiteroles
  • Goat Cheese and Caramelized Onion Mini Bouchees
  • Baby Portobella Mushrooms with Fontina and Spinach Baguette

Additional Hors d’oeuvres:

  • Marinated Grilled Mini Lamb Chops
  • Sweet Chili Glazed Shrimp
  • Imported Cheese Display with Fresh Fruit (includes 4 types of cheese, fresh strawberries and grapes, toasted Baguette, Carrs crackers, and Grissini — Mousse pate available at an additional charge)
  • Vegetable Display with Dipping Sauce (includes 4-6 types of fresh vegetables, 2 types of dipping sauce)
  • Assorted LeBus Bread Display with Dipping Oils and Sauces
  • Skewers (Chicken Satay with Spicy Peanut Sauce, Tamarind Chicken, Chili Glazed Shrimp with Pineapple, Grilled Shrimp with Lime and Cilantro, Veal Dusted with Chinese 5 Spice, Lamb and Artichoke Heart)
  • Crostini (Crabmeat and Arugula, Tomato and Fresh Basil)
  • Petite Sandwiches (Grilled Chicken with Caramelized Onion and Gorgonzola, Roasted Beef Tenderloin with Caramelized Onions and Melted Smoked Mozzarella topped with a Spicy Smoked Pepper Mayonnaise, Grilled Portabella Mushrooms with Tomato, Gorgonzola and Spring Mix)

Post # 15
699 posts
Busy bee
  • Wedding: August 2008

Suzanno — but how to choose only 6?? Yours looks delicious as well!  We haven’t picked yet; we just can’t seem to decide.

Post # 16
210 posts
Helper bee
  • Wedding: May 2008

<font size=”2″ color=”#99cc00″>MissTrifle</font>,

Yes, if you are serving drinks your guests should have something to munch on.  My caterer gives it for free because it cuts down on the amount of food people eat at dinner.  He is going simple, fresh vegies and dip, cheese and crackers.  You could also have pretzels, popcorn etc. for very cheaply.

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