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Old 02-10-2011, 02:57 AM   #31
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I have visited a number of wedding, I have catered for quite a few, I did a retro wedding for a friend 6 yrs ago, the buffet meal featured the wonderfull world of Vol au Vents, the money Vent was Eggs Benyloxyvent, a poached quails egg sitting on smoked salmon masked with hollandaise.
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Old 02-11-2011, 09:50 AM   #32
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You are getting a lot of really great, constructive ideas.

I would caution not to try to do too many different appys, but to do TONS of the ones you choose.

An attractive presentation (basket or otherwise) of crudite with three simple (but varied) dips is always a hit as a stationary hd. It's also a good idea to have a bunch of stationary, cold hds that folks can come help themselves to. If you are having hot hds, passing them is the best way to get them out fresh. How about enlisting the high school class of your local Sunday School to help with that?

Keep those hot apps simple and easy and hopefully mostly do-ahead/heat on site (like Spinach Balls with Mustard Sauce and Ham Balls with pineapple salsa)

FWIW, I don't recommend serving shrimp unless you have an unlimited budget. that can get almost as costly as an open bar. Plus, we all know those three or four folks who will stand at the shrimp platter and stuff themselves until there are no more for anyone else... Save the shrimp for a different occasion.

If you'd like the recipes, just ask.
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Old 02-11-2011, 10:07 AM   #33
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Originally Posted by ChefJune View Post
You are getting a lot of really great, constructive ideas.

I would caution not to try to do too many different appys, but to do TONS of the ones you choose.

An attractive presentation (basket or otherwise) of crudite with three simple (but varied) dips is always a hit as a stationary hd. It's also a good idea to have a bunch of stationary, cold hds that folks can come help themselves to. If you are having hot hds, passing them is the best way to get them out fresh. How about enlisting the high school class of your local Sunday School to help with that?

Keep those hot apps simple and easy and hopefully mostly do-ahead/heat on site (like Spinach Balls with Mustard Sauce and Ham Balls with pineapple salsa)

FWIW, I don't recommend serving shrimp unless you have an unlimited budget. that can get almost as costly as an open bar. Plus, we all know those three or four folks who will stand at the shrimp platter and stuff themselves until there are no more for anyone else... Save the shrimp for a different occasion.

If you'd like the recipes, just ask.
Good ideas, ChefJune, but what is "hd"?
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Old 02-11-2011, 11:41 AM   #34
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short for hors d'oeuvres.
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Old 02-11-2011, 11:54 AM   #35
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short for hors d'oeuvres.
Thanks. Something new learned today.
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Old 03-19-2011, 07:54 PM   #36
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I am currently planning my wedding. I am trying to lay out the menu. I need some idea for appetizers or finger foods to serve. Thanks so much for the help!!!
Sounds like you're looking for simply elegant. It's all about presentation. My advice would be to keep the "h.d's" simple. Maybe 3-4 hot & 3-4 cold options. Cold: Tier fresh fruits & veggies with a flowing effect maybe add a small chocolate fountain. Tortilla pinwheels are clean & attractice to dress up with frill picks, for the fresh veggies maybe a nice sundried tomato, fresh vegetable dip, Cherry stuffed tomatoes with ham, chicken or egg salad are light & easy, marinated mediteranean kabobs can make a nice presentation, (displayed standing) from a head of cabbage decorated with greens, deviled eggs are always a . hit. Maybe some assorted dips to be used again later for after the festivities.
Hot: Bacon wrapped water chestnuts, easy to prepare ahead of time, Homemade mini cocktail meatballs, Warm spinach artichoke dip with toasted pita's or mini quiches.
Hope this helps.
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