any good ideas for appetizers for a wedding party?

Question

hey i need good ideas for appetizers at my wedding, has anyone tasted really good and diferent finger foods at home or at an event lately please share with me

Answer 1

Cheesecake Supreme
Ingredients

•1-1/2 cups finely crushed graham crackers
•1/4 cup finely chopped walnuts
•1 tablespoon sugar
•1/2 teaspoon ground cinnamon (optional)
•1/2 cup butter, melted
•3 8-ounce packages cream cheese, softened
•1 cup sugar
•2 tablespoons all-purpose flour
•1 teaspoon vanilla
•1/4 cup milk
•3 eggs, slightly beaten
•1/2 teaspoon finely shredded lemon peel (optional)
•1 recipe Raspberry Sauce (optional)

Directions
1. Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; set aside.
2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and, if desired, lemon peel.
3. Pour filling into crust-lined pan. Place the pan in a shallow baking pan. Bake for 40 to 45 minutes for the 8-inch pan, 35 to 40 minutes for the 9-inch pan, or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. If desired, serve with Raspberry Sauce.
5. Makes 12 slices

6. Water Bath Method: Prepare crust as directed. Place the crust-lined springform pan on a double layer of 18x12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal. Prepare filling as directed and pour into prepared pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake as directed. When done, edges of cake will be set but center will jiggle a bit when pan is gently shaken. Turn oven off and allow cheesecake to sit in oven for 1 hour (cheesecake will continue to set up during standing time in oven). Remove from water bath and cool and chill as directed in step 4.

7. Sour Cream Cheesecake: Prepare as above, except reduce cream cheese to 2 packages. Omit the milk and add two 8-ounce cartons dairy sour cream. Bake 45 to 50 minutes for 8-inch pan (40 to 45 minutes for 9-inch pan).
Per slice: 439 cal., 33 g total fat (18g sat. fat), 133 mg chol., 30 g carbo., 288 mg sodium, 1 g fiber, 7 g pro. Daily Values: 21% vit. A, 1% vit. C, 9% calcium, 7% iron
Exchanges: 2 other Carbo., 6 Fat

8. Chocolate Marble Cheesecake: Prepare as above, except omit lemon peel. Melt 4 ounces semisweet chocolate. Stir the melted chocolate into half of the filling. Pour plain filling into the crust; pour chocolate filling into the crust. Use a narrow metal spatula to gently swirl the fillings. If desired, garnish with chocolate

Sirniki (Russian Cheese Pancakes)
These Russian Fried Cheese Pancakes (Patties), prounounced SEER-ni-kee, are delicious served hot out of the pan – the outsides still crispy, the insides creamy… They are very easy, and the dough can be made ahead. Sirniki are usually served as a brunch or breakfast dish, or as a dessert, with sour cream or jam. Some like both!
1 lb farmer cheese
2 eggs
2 tablespoons sugar
1 teaspoon salt
1/2 cup flour, plus
extra flour, for dipping
2 tablespoons butter, approx
sour cream or jam, for serving
3-4 servings

1. In a food processor, pulse the farmer’s cheese until it is uniformly crumpled. Add the eggs, sugar, salt, and ½ cup of flour. Pulse or mix to combine. Refrigerate 1 hour, or even overnight. The dough will remain thick but sticky.
2. Put approximately 1/3 cup of flour into a bowl, and use this to prevent the dough from sticking to your hands. Using 2 teaspoons, drop 1½” balls of dough into the flour, roll them round, and flatten to about 3/8” thick. Place them on a plate in a single layer until all the patties are all formed.
3. Heat a frying pan with 1 T. butter, and fry the patties on each side until golden. You will need to add more butter as you go.
4. Serve hot with sour cream and/or jam. This recipe will make approximately 20 small patties.
5. NOTE: Farmer Cheese is usually found near the cream cheese; my store sells Friendship brand. These days, the packages are just under 1/2 pound (don't you hate this incremental downsizing?), and 2 packages will work fine.
6. About the Times, Prep time is mostly frying time, and Passive time is the chilling time.



Russian Potato and Mushroom Croquettes recipe -
Cuisine: Russian
• Ingredients
7 potatoes, peeled
5 c water
1 onion, peeled and chopped
400 g mushrooms
1 tsp oil
1 tbsp water
1 salt and pepper, to taste
1 c flour
1 tbsp oil


• Method
Boil potatoes in water till tender. Drain and mash potatoes. In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and flour together in a large bowl. Form croquettes. Heat oil in a large frying pan and fry croquettes over medium-high heat for 8 minutes on each side or until light brown.
Serve with sour cream and chopped greens.



Pskovsky Hot Vinegret recipe -
• Ingredients
3 ea potatoes
2 ea carrots
1 ea turnip
5 tb canned peas
Sauce:
5 tb vegetable broth
oil
1 ts flour
1 ea onion
3 tb canned mushrooms
celery and salt to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
Wash vegetables, peel and cube. Then stew every vegetable (except peas) seprartely in a small amount of water. Combine and drain off vegetable broth.
Sauce:
Oil the pan, heat a little, add flour, stirring constantly. Then, very carefully, pour in the broth, so that there are no lumps. Add in finely cubed onion, celery, mushrooms and salt to taste. Cook on low heat for 15 minutes.


CABBAGE WITH TOMATOES~KAPUSTA Z POMIDORAMY recipe -
Cuisine: Ukrainian, Yield: Feeds 6 people, or 4 Ukrainian
• Ingredients
What you need: one small head green cabbage~one small onion, chopped~3 tablespoons plus 1 tablespoon butter~2 tablespoons water~one tablespoon white flour~one cupful cooked tomatoes, strained~2 tablespoons sour cream~salt and black pepper to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
What you do: Shred the cabbage. Cook the onion in 3 tablespoons of butter in a large pot or skillet until tender but not browned. Add the cabbage and the water and let cook uncovered for about ten minutes until the cabbage is tender but still slightly crisp. In a small saucepan, heat the remaining tablespoon of butter, blend in the flour and stir in the tomatoes. Cook over low heat, stirring constantly until the sauce thickens. Stir in the sour cream, adding salt and black pepper to taste. Combine the sauce with the cabbage and simmer for a few minutes to blend the flavours.



Meat and Cabbage Pie recipe -
Cuisine: Russian
• Ingredients
Filling:
1 head of cabbage (small to medium)
1 onion (medium)
4 large eggs (hard boiled)
1 lb (or 500g) ground beef
Salt
Other spices

Crust:
-If you live in countries where a ready pie crust is sold in supermarkets, get 2 9-inch round crusts (any brand will work);
-If you have to make the crust yourself, here are the ingredients for the dough:
2 1/2 cups of flour
1 teaspoon of sugar (regular or powedered)
1 teaspoon of salt
1 cup of solid vegetable shorteninng OR 1/2 cup of vegetable shortening and 8 tablespoons of unsalted butter OR 1 cup of unsalted butter
1/2 cup of ice cold water
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
Filling:
Finely cut the cabbage and onion; heat up a large skillet with 2 tablespoons of oil; when it is hot add chopped onion; satee the onion until golden brown; then add cabbage and cook on medium heat for 15-20 minutes or until golden in color and soft in consistency. Simulatenously, in a separate skillet satee the ground beef; cook it for 5-10 minutes or until the meat is of consistent brown color and there is no redness. Boil the eggs. When everything is ready, mix the cabbage, meat, and chopped eggs together; add salt and/or other spices. Your filling is ready!

Crust:
If you are making your own dough:
In a large bowl thoroughly mix together flour, salt, and sugar. Then add shortening (broken in large chunks) or butter (cut into small pieces). Begin chopping the fat/butter with a pastry blender or 2 knives. When you are done, the mixture should be of coarse consistency; dry and powdery. Then drizzle over the mixture 1/3 cup + 1 tablespoon of ice cold water. Begin mixing the dough with a spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side spatula. If the balls of dough stick together, you have added enough water; if the do not, drizzle the dough with 1 to 2 tablespoons of ice cold water. Continue to mix the dough first with the spatula, then with your hands until it coheres. The dough should look rough, not smooth. Divide the dough in half; press each half into a round flat disk, wrap in plastic and refrigerate for at least 30 minutes before rolling. The dough can be frozen for up to 6 month in an airtight packaging (Thaw completely before rolling).

When your dough is ready to roll, roll out 2 9-inch (~22cm) rounds. Place one crust on the bottom of a 9-inch pie pan; press the dough over the bottom and into the corners of the pan. Transfer the filling into the pan; smoothen the top. Place the second crust on top and seal the sides. The dough should not hang over the sides of the pan too much, otherwise it will char; you can either cut the excess dough with a knife, or fold it inside the pan. Before baking, cut 4 ventilation holes on the top crust of your pie. Bake in an oven pre-heated to 350F (175C) for 20-30 minutes or untill golden. When done, let the pie sit out for 15-20 minutes. Serve warm. Great with milk. Enjoy!!!


Chrov plav (rice pilaf with dried fruit and nuts) recipe -
Cuisine: Caucasian
• Ingredients
1 cup of long-grain unconverted white rice
2 tablespoons of currants
4 medium prunes, pitted and cut lengthwise into narrow strips
4 tablespoons of butter
1/2 cup of dried apricots, cut into narrow strips
1/4 cup of finely chopped blanched almonds
1 tablespoon of honey

*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
1. Soak currants and prunes in a bowl of warm water for 15 minutes, then drain and pat them dry with paper towels.
2. Melt the butter in a 10- to 12-inch skillet over high heat and add the apricots, currants, prunes and almonds. Reduce the heat to low and cook uncovered for 3 to 5 minutes, or until the nuts are lightly colored. Stir in the honey and rice, cover with 2 cups of water and bring to a boil over high heat. Reduce the heat to low, cover the pan and simmer for 25 minutes, or until the liquid

Answer 2

The easiest appetizers to present for a large party, would be ones that are premade or frozen. If this is a catered event, then you have more choices, and can include goodies like bacon wrapped shrimp stuffed with jalepeno cheese. If this is a home-cooked reception, then visit a local warehouse-type market where you can buy large quantities. Frozen, mini-quiches are a big hit at receptions. They are so easy to prepare and don't take very long. There are many other selections in the warehouse stores, just think in terms of typical meat and cheese trays, veggie and fruit trays...anything that can be picked up with a toothpick. Having small bread/rolls and sliced meats/cheese available is good too, so that people can make sandwiches. What you serve totally depends on time of day, formal or casual, number of guests, catered or home-cooked, and of course cultural or cuisine themes. Try to avoid dishes that have to be fussed with too much, and remember basic food safety guidelines, keep hot foods hot, and cold foods cold. Stay away from salads with lots of mayo and the like, as these may spoil quickly, especially if outside for hours. Chafing dishes can be rented, and use trays of ice that you can nestle smaller containers into without getting the food soggy. You might want to avoid crock-pots or other items that need to be plugged in, as they can be burdensome when trying to find conveniently placed electrical outlets, or even dangerous if tripped over. If this is indeed a home-based party, talk to your neighbors on each side of you beforehand, and use their ovens and refrigerators for extra heating and storage space with their permission.

Answer 3

Blanched asparagus wrapped with prosciutto Rosemary roasted cashews (Barefoot Contessa - recipe on-line) Cold shrimp and 2 dipping sauces like highly spiced tomato and curry/chutney/cilantro mayo Roast pork, roasted purple peppers and Boursin cheese on a wrap, reduce into bit measurement portions - keep on with a toothpick to keep them in combination Fillo cups (uncover them within the freezer at your grocery store) a small piece of brie. Warm in a 350 oven five - 10 mins - best with scorching pepper jelly or (my favourite) Stonewall Kitchen Roasted Garlic and Onion Jam

Answer 4

Take a package of bacon and cut each piece into thirds. Take little smokies and wrap a piece of the bacon around it. Secure with a toothpick. Put smokies into fry pan and cover with brown sugar (don't be skimpy with the sugar). Fry on low until the bacon is done. The brown sugar will melt and mix with the bacon grease creating a good sauce to cook the smokies in. Serve warm.

Answer 5

Blanched asparagus wrapped with prosciutto Rosemary roasted cashews (Barefoot Contessa - recipe on-line) cold shrimp and two dipping sauces like spicy tomato and curry/chutney/cilantro mayo Roast red meat, roasted purple peppers and Boursin cheese on a wrap, reduce into bit measurement pieces - keep on with a toothpick to keep them together Fillo cups (to find them in the freezer at your supermarket) a small piece of brie. Warm in a 350 oven 5 - 10 minutes - high with hot pepper jelly or (my favorite) Stonewall Kitchen Roasted Garlic and Onion Jam

Answer 6

Blanched asparagus wrapped with prosciutto Rosemary roasted cashews (Barefoot Contessa - recipe on line) chilly shrimp and a pair of dipping sauces like distinctly spiced tomato and curry/chutney/cilantro mayo Roast crimson meat, roasted crimson peppers and Boursin cheese on a wrap, decrease into bit length products - follow a toothpick to hold them at the same time Fillo cups (locate them interior the freezer at your food market) a small piece of brie. heat in a 350 oven 5 - 10 minutes - stunning with warm pepper jelly or (my well-liked) Stonewall Kitchen Roasted Garlic and Onion Jam

Answer 7

Bacon Wrapped Dates with Roasted Red Pepper Sauce
Mini Spinach and Mushroom Quiches
Mini Cheeseburgers
Spanikopita (spinach and feta cheese mixture wrapped in phyllo dough
Crudite Tray (celery, broccoli, carrots, tomatoes, cauliflower with ranch dipping sauce)
Cheese, Fruit and Bread Table
Mini Egg Rolls (Shrimp, Vegetable, Beef, etc.)
Mini Meatballs in Marinara and BBQ sauce
Mini Crab Cakes

Answer 8

Pistachio Goat Cheese Balls Recipe #173965
Found these in a Martha Stewart Magazine when planning my wedding...never made them but they look really good...Can be prepared a day ahead.
11 ounces fresh goat cheese
4 ounces pistachio nuts, coarsley chopped
48 baby spinach leaves, washed and dried (optional)
48 servings Change size or US/metric
Change to: servings US Metric
30 minutes 30 mins prep
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1. Bring goat cheese to room temperature. Using your hands, roll forty-eight 1/2-inch balls, and place them on a piece of parchment paper. Shake the nuts in a fine mesh sieve to remove dust, then place in a small shallow bowl. roll each cheese ball in the nuts to coat evenly.
2. To serve, arrange the spinach leave on a serving tray, and place each cheese ball on a leaf.

Answer 9

try Spanakopita it's filled with spinach but don't get me wrong it tastes good! and the outer layer is a real thin pastry without the sweets its a greek finger food.
i also woud recomend a chocolate fountain and you gust dip anything like a strawberry or a marshmellow, pinapple, bannana, or well you get the point anything that's good with cocolate best of luck! Brean*
PS i strongly advise toothpicky while dipping orelse it's real messy !!!!!!!! :)

Answer 10

How about small wooden skewers with a variety of cheese cubes along with gourmet olives? You can also do chunks of fruit like pineapple and strawberries. Chocolate dipped strawberries are good, too.

Answer 11

... if you have your own ideas for a Wedding Favor Party and would like to share it ... a fun idea and good excuse to get your closest friends together for a "Wedding Favor Party" ...www.magicwandweddings.com/favorparties.html -
or
I made some good "pinwheels" for a superbowl party. ... I am hosting a wedding reception for approx. 50 people, all finger foods. ...community.cookinglight.com/showthread.php?threadid=5836