(Closed) Hor d’euvres suggestions

posted 8 years ago in Food
Post # 3
295 posts
Helper bee
  • Wedding: October 2010 - The Atlantic Beach Club

Bacon wrapped scallops always seem to be a hit. I’d try to mix up things so you have something for everyone- a chicken, a beef, a seafood, vegeterian (prob a minimum of two in case you have a vegeterian there to give options). You can also do a cheese and veggie tray, they help the budget and will give more options.

For desserts, I think anything mini would be fun- you could veen do a dessert bar! and dress it up similar to a candy bar.

Post # 4
2532 posts
Sugar bee
  • Wedding: August 2010

Here are our h’ors douvres

-passed sushi (3 kinds – 1 veggie, 1 tuna, 1 salmon)

-andoullie sausage en croute with peppercorn mustard (pigs in a blanket!)


-mini crab cakes


Also mini quiche is wonderful and a cheese and fruit display never hurts too!

Post # 5
1778 posts
Buzzing bee
  • Wedding: August 2010

Depending on how many are being passed around, usually a good plan is:


1 chicken

1 beef

1 shrimp

2-3 vegetarian

1-2 interesting (not something people would have every day)


I am assuming that you are going to be havign some passed and some in chaffing dishes?  Correct me if I am wrong! (basically how many choices of each do we need to look at?)

Things that work out well:

scallops wrapped in bacon

chicken on a stick or sesame chicken

vegetable roll

cheese puff (fancy or not)

beef teryaki

mini hot dogs

coconut shrimp


Let me know if you want more 🙂

Post # 6
2090 posts
Buzzing bee
  • Wedding: August 2010

What are your set-up and prep area plans like? Any food themes/likes/dislikes of the crowd?

Some ideas:

It’s nice to “fancy up” a plainer cheese tray with some imported cheeses. Just buy a premade cheese tray and add some different types like Brie, Roquefort, St. Andre, an Irish cheddar, goat cheese, gouda, etc. Garnish with fresh fruit. Maybe add some slices of hard salami, some marinated olives, nuts, etc.

Baked Brie

Spicy nuts are good and super easy to make (I like curried ones myself). You can also make candied nuts.

Mini quiche

Chicken salad pinwheels (add grapes, apples and walnuts to the chicken salad!)

“Tea sandwiches” – chicken salad, ham salad, crab salad, cream cheese and herb – use thin bread and cut into neat shapes with a cookie cutter

Different types of dips: guacamole, artichoke/spinach, hummus, warm crab/shrimp dip – serve with pita chips, tortillas chips, sliced French bread, crackers, etc.

Post # 7
1079 posts
Bumble bee
  • Wedding: August 2010

We are having

bread and dips

antipasto platter (meats, cheeses, veggies)

deviled eggs

caesar salad

thai salad

pasta with chicken sausage and veggies

quinoa in tomato cups


beef satae

Post # 8
913 posts
Busy bee
  • Wedding: August 2009

This is our appetizer menu:

Seared Tuna Wontons

Sweet and Sour Keilbasa

Fruit Skewers

Scallops wrapped in bacon

Coconut Shrimp

Crab Cakes

Bruschetta Toas

* Small raw bar for the groom only  :o)  My surprise for him during picture time

Post # 9
2201 posts
Buzzing bee
  • Wedding: August 2010

I’m doing the same kind of reception. Here’s our hors d’oeuvres:

  • spanakopita
  • pork pot stickers
  • veggie and herbed cheese croustade (little tartlet things)
  • 4 cheese tartlet
  • turkey and cranberry finger sandwiches
  • veggie tray
  • cheese platter
  • BBQ meatballs
  • stuffed mushrooms
  • tomato crostini (kind of like bruschetta)


Post # 10
7 posts

We are doing the same type of reception for my daughter’s wedding.  Since I’ve never attended this type of wedding though, will the guests wait for the bridal party to arrive before eating or will they make it part of cocktail hour? 


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