What would be the perfect meal for a wedding reception if I'm on a budget?

Answer 1

OK, im a chef... ill give this a shot for you.

A good wedding reception meal has at least 4 courses... let me give you some suggestions...

TAPAS COURSE

STEAK BITES WITH BLOODY MARY DIPPING SAUCE

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
1/2 cup vodka
2 tablespoons Worcestershire sauce
2 teaspoons hot pepper sauce
1 cup tomato sauce
1 rounded tablespoon prepared horseradish
Kosher salt and freshly ground black pepper
1 1/3 pounds beef sirloin cut into large bite-sized pieces, about 1-inch squares
Steak seasoning blend or coarse salt and black pepper
6 to 8-inch bamboo skewers

Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes. Add vodka and boil to reduce by half. Add Worcestershire, hot sauce, tomato sauce and horseradish. Stir to combine the dipping sauce and return the sauce to a simmer. Add salt and pepper and adjust seasonings.

Heat nonstick skillet over high heat. Coat meat bites lightly in oil. Season with steak seasoning blend or salt and pepper, to taste. Cook the meat until caramelized all over, about 2 minutes on each side. Transfer dipping sauce to a small dish and place at the center of a serving platter. Surround the dip with meat bites and set several bamboo "stakes" or skewers alongside meat.

SALAD COURSE

RUSTIC BABY SPINACH SALAD
1 medium red onion
2 tablespoons extra-virgin olive oil
Kosher salt
Citrus Dressing, recipe follows
8 cups baby spinach
1/2 cup pecans, toasted and chopped
1/3 cup crumbled goat cheese
1/2 cup dried cranberries

Preheat oven to 350 degrees F.

Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt, to taste, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool.

Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 chilled plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately.

Citrus Dressing:
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice
1 tablespoon Dijon mustard
1 teaspoon honey, plus more to taste
1/4 teaspoon fresh thyme leaves, chopped
1/4 teaspoon fine salt
1/4 cup extra-virgin olive oil

Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl until well combined. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.

ENTREE COURSE

BAKED MAHI MAHI ENCRUSTE
4 sprigs fresh thyme
8 sprigs fresh parsley
2 bay leaves, preferably fresh
8 cloves garlic, smashed
4 (6-ounce) skinless mahi mahi fillets
Kosher salt and freshly ground black pepper
3/4 cup dry vermouth
4 tablespoons extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
12 cherry or pear red and yellow tomatoes, for garnish

Preheat oven to 450 degrees F.

Make a bed of herbs in a medium gratin dish or baking dish with the thyme, 4 of the parsley sprigs, and the bay leaves. Scatter the garlic on top. Season both sides of the fish with salt and pepper and place on top of the herbs. Add the vermouth and drizzle 2 tablespoons of the oil over the fish. Cover loosely with foil and bake until the fish is opaque, about 15 to 20 minutes, depending on how thick the fillets are.

Carefully pour the pan juices into a small saucepan and set the fish aside. Reserve the garlic and 4 thyme sprigs. Bring the sauce to a boil over high heat and cook until reduced by half, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper. Set aside.

Divide fish among 4 serving plates. Pour sauce over fish and garnish with the 4 remaining parsley sprigs, the reserved garlic and thyme, and tomatoes.

FRUIT / DESSERT COURSE

FRESH FRUIT TART
For the crust:
1 1/2 cups all-purpose flour
1/4 cup sugar
8 tablespoons (1 stick) unsalted butter, cut into pieces and slightly softened at room temperature
1 egg yolk

For the frangipane:
6 ounces almonds, toasted, and cooled
2/3 cup sugar
8 tablespoons cold unsalted butter, cut into pieces
2 eggs
1/4 teaspoon pure vanilla extract
2 teaspoons all-purpose flour
3/4 cup plus 1/4 cup apricot preserves
Assorted fresh fruit, including strawberries, kiwi, mango, blackberries, fig, blueberries, and star fruit, sliced
2 tablespoons water

To make the crust, put the flour in a large bowl. Add the sugar and mix. Using your hands, make a well in the center. Place the butter pieces and egg yolk in the well. Using your fingers, work the butter and egg yolk together until well combined then work the butter-egg mixture into the flour mixture until combined. The dough will be crumbly, but when you squeeze a handful in your hand, it should hold together.

Sprinkle into a 10-inch pie or tart pan. Press the dough firmly and evenly onto the bottom of the pan. Make ropes of the dough and press them onto the walls, making sure not to let the crust thicken at the corners. It should make a clean right angle where the sides meet the bottom. Chill the crust at least 30 minutes or, covered, up to 3 days.

Preheat the oven to 375 degrees F.

To make the frangipane filling, in a food processor fitted with a metal blade, pulse the almonds and sugar just until sandy. Do not over-process, or the mixture will become pasty. Add the butter and process just until blended. Add the eggs and process until blended. Scrape down the sides of the bowl, add the vanilla and flour, and process until smooth (you have just made a frangipane). Spoon the frangipane into the unbaked tart shell. Bake until the frangipane is golden brown and puffy and the crust is golden brown, 45 to 50 minutes.

Let cool. Spread 3/4 cup apricot preserves on the surface of the baked tart to act as a bed for the fruit. Slice fruit and arrange it decoratively. Heat the remaining 1/4 cup apricot preserves with the water until boiling and smooth. Brush the fruit with the apricot preserves to protect the fruit from drying out and make it glisten.

Answer 2

I have worked many weddings as a waiter ,a bartender and a chef.
The first question is buffet or sit down plated dinner?
I prefer plated for two reasons; Food costs are lower - i know that i am making a very exact amount of food. Food quality is better- i don't need to select food that will tolerate 30 minutes on a buffet line therefore i can use less forgiving foods if need be.
The second question is who am i feeding? All adults, some teenagers, serious foodies, vegetarians ,people with food allergies it all matters
I personally like a healthy 5 course meal
course 1- waiter passed appetizers- avoid expensive items like shrimp or bacon wrapped scallops.
course2 is a salad with edible flower garnishes- make it visually interesting use yellow and red tomatoes, cut stuff into interesting shapes, use scratch made croutons.
Course 3 entree - Dijon mustard and fresh herb encrusted pork tenderloin, potatoes Duchese and a really pretty fresh -in -season vegetable combo.-served with a green peppercorn sauce.
Course 4 - Fresh seasonal fruit either waiter served or on platters next to Course 5 The wedding cake
This meal is pretty much fool proof and considerably cheaper than either mahi mahi or beef tenderloin with demi-glace.
enjoy your wedding , hoped that i was of some help

Answer 3

For starters you could have a combination of everything on a skewer - cheese and pineapple, jalapeno and cheese, fruits of the season, lil piggies in a blanket, chicken satay in peanut sauce or hot and sweet sauce mixed with orange juice and soy and chilly flakes. For the salad course go with mixed greens with tomatoes cucumber and red peppers an d a yogurt and dill dressing. For the entree you could have butterflied breast of chicken with spinach Alfredo sauce spiked with Tabasco served on garlic bread with green beans almandine. For the veggis you can serve the sane with Indian cottage cheese or slices of tomato and macaroni. You can do this for a sit down dinner as well as buffet. For dessert you could have apple crumble with chunky butterscotch ice cream or pie crust withe strawberry slices withe sweetened gelatin and a dollop of sweetened mascarpone cheese instead of cream. Congratulations.

Answer 4

Finger Foods!
Meat Balls
Lil' Smokies
Cheese
etc...

Answer 5

I like answer #4.

Um...we wanted to have Subway cater us, but we were overruled by the man with the checkbook (aka my dad) and we wound up with something like #4...we also had like chicken parmasan, an egg plant dish, etc, catered by an awesome Italian restuant in town but something on a simular theme could be done a lot cheaper.

Answer 6

You could do the basic buffet style:
Mostacholi
Salad
Potato's
steamed veggie
and a saute'd meat dish such as chicken in gravy or pork loin
rolls

for starters have a cheese and cracker and a veggie tray

Answer 7

Go with fetticcini alfredo with a grilled chicken breast, a nice salad and a saute vegetable combo. The cake can be the dessert

Answer 8

r u making the food? if so pasta, salad, bread, some meats on the side... have a couple of people make some pies and cookies.. even though u have your cake .. if there are kids there they will like that.. also there are planty of ways for sause for the pasta.. just dont have to have the red.... look up in foodtv .com for sause,,, i loved the farmers pasta....but can be expensive to make a lot of..good luck...

Answer 9

well if you are doing an afternoon wedding, heavy finger foods are good. Like meat balls, cheese and crackers, fruit and fruit dip, veggies and veggie dip, pin wheels, mini quiches.......etc. you can get a really good deal on things like this if you shop at your local whole sale grocery store, like Costco, Sam's Club, or BJ's.

Answer 10

10 points to the first answerer. Took a lot of effort and time. Well done!

Answer 11

well i would depent on your taste. Im hispanic and my husband of 2 weeks his white. we were on a tight budget but whent with italian. chicken, soup, salads and some other meals.