Chefs! I need your creative ideas for my wedding reception.?

Question

We are having a formal reception in a pretty classy club with heavy hors'doerves. The chef at the club is very talented and welcomes new ideas for some interesting appetizers. He asked me to do some research and come up with things I think sound good and he should be able to make about anything.

Any suggestions? We are having a smoked salmon table, chocolate fountain with fruit, carving station, and cheese table. We plan to have 3 hots and 3 colds as well on tables and being walked around.

Any suggestions for those?

Thanks in advance!

Answer 1

Sorry I'm not a chef I'm only a young Italian girl that loves to cook!! I write soe Italian recipes may be I could help you.. I hope so!
Crostini di mare – Fish salad on toast
Serves 4
8 bread slices
200 g (7 oz) fish salad

Toast the bread slices. Spoon the fish salad on every slice.
Serve your canapés warm or cold .

Tartine Delicate – Dainty canapés
10 slices of white bread
Fish and shellfish sauce
50 g (1 3/4 oz) frozen shrimps
100 g (3 1/2 oz) crawfish tails
1 Kiwi fruit
4 tablespoons mayonnaise
Prepare all the ingredients. Boil crawfish tails for ten minutes and shell them. Boil shrimps for 2 minutes.
Drain all fish very well. Slice crawfish tails. Peel and slice kiwi fruit crossways.
Take the crust off the bread with a sharp knife; halve every slice.
Spread the sauce on the bread uniformly.
Arrange shrimps and kiwi slices on half of bread and put crawfish tails on the other half. Decorate with mayonnaise. Canapés are ready to serve .


Torta di verdure - Assorted vegetable pie -

450 g (1 lb) fresh vegetables
2 tablespoons dried chives
2 teaspoons dried marjoram
2 teaspoons dried tarragon
8 tablespoons extra virgin olive oil
2 eggs
8 tablespoons grated Parmesan cheese
230 g (8 oz) puff pastry
100 g (3 1/2 oz) scamorza cheese, cubed
150 ml (5 fl oz - 1/2 C) light cream
Salt
Pepper, if you like
Preparation times for this recipe can be very different according to the kind of ingredients. If you use fresh vegetables (you can choose among peas, carrots, potatoes, string beans, zucchini, sweet peppers, broccoli, ... but with the same cooking time), you have to consider cleaning, washing and cooking; but you can also use frozen vegetables.
Clean, wash and cut into little pieces vegetables. Put them in a saucepan with oil, aromatic herbs and some water. Season to taste with salt and pepper (if you like) and cook, half-covered, over a gentle flame until tender; add other water only if necessary. Let them cool and then mix with beaten eggs, Parmesan and light cream.
Preheat oven to 200 °C (400°F). Line up a deep oven dish with puff pastry after oiling it. Prick the bottom with a fork and spoon in the mixture of vegetables. Sprinkle with scamorza (or other kneaded paste cheese) and bake for about 30 minutes.
Let the pie rest for some minutes and serve.

Affettati in cestino di pane - A bread bowl with salami & prosciutto


700 g (1,5 lb) simple bread dough
4 tablespoons dried chives
100 g (3 1/2 oz) boiled ham, sliced
100 g (3 1/2 oz) San Daniele or Parma ham (prosciutto crudo), sliced
100 g (3 1/2 oz) salami, sliced
6 little artichokes in oil

Prepare the simple bread dough following the instructions. Add 4 tablespoons dried chives to the ingredients. Let the dough rest in a warm place for about a couple of hours.
Preheat oven to 200°C (400°F). Divide the dough into three parts. Using a long pasta rolling pin, roll out one part of the dough on a lightly floured surface to a thickness of 2 cm (3/4 in). Using a pastry brush, oil the external base and side of a dish soufflé. Press the dough on the base and up the side of the dish. Try to shape in the best way the edge.
With the remaining dough create little round loaves or plaited ones.
Bake in the oven for about 15 minutes. This time is enough for your bread bowl; probably it is necessary more time for loaves.
Let the bread around the dish soufflé cool very well before removing it.
At this point arrange the rolled up slices of prosciutto and salami inside the bread bowl together with artichokes in oil.
Serve with loaves.


Crostoni di polenta con Gamberi - King prawns on polenta toasts


6 60 g (2 oz) polenta slices
6 king prawns
4 sweet & sour red and yellow pepper strips
2 tablespoons extra virgin olive oil
1 teaspoon mustard
Few drops soy sauce
sSalt

Boil the king prawns for 2 minutes and shell them.
Prepare the dressing mixing the oil with mustard and soy sauce. Season to taste with salt.
Cut peppers into thinner strips.
Grill the slices of polenta, brush them with the dressing and arrange king prawns and peppers on the top.
Serve at once.

Fettuccine al profumo di caviale - Caviar-flavored pasta

50 g (1 3/4 oz) caviar
15 quail eggs
1 red and 1 yellow pepper (capsicum),grilled and skinned (also frozen)
2 young little onion (or 1/4 onion), finely chopped
2 tablespoons dried chives
8 tablespoons extra virgin olive oil
50 ml (2 fl oz - 1/4 C) dry white wine
Salt
250 g (8 1/2 oz) egg fettuccine

Boil the quail eggs for 3-4 minutes.
Prepare the sauce. Place the oil in a large saucepan; add the onion, the peppers cut into thin strips, chives and wine. Bring to the boil and cook over a low flame until the cooking sauce is reduced. Season with salt.
Shell the quail eggs and cut into halves. Plunging the cooked eggs into very cold water as they are cooked helps loosen the shell.
While you're cooking fettuccine, prepare a large bowl with caviar; mix the caviar with 4-6 tablespoons boiling water.
Drain fettuccine "al dente", transfer to the saucepan with pepper sauce, stir with a wooden spoon over a fierce heat.
Therein lies the secret: finish cooking the pasta in the sauce! Pour the pasta into the bowl, stirring gently, garnish with the quail eggs and serve immediately.

Lasagne con sugo di pesce - Lasagne with fish sauce
600 g (1 1/3 lb) varied fish without bones
500 g (1,1 lb) pumpkin
700 ml (25 fl oz – 3C) puréed tomatoes
4 tablespoons dried chives
4 tablespoons dried parsley
4 teaspoons died bay leaves
Pinch of paprika
2 eggs
250 ml (8 fl oz – 1C) dry white wine
250 g (8 1/2 oz) fresh lasagne
10 tablespoons extra virgin olive oil
Dry breadcrumbs
Salt

Choose fish fillets such as cod, scorpion fish, grouper, red mullets and add some clams, mussels and shrimps. Anyway you can choose the fish you prefer but everyone must be without bones. Cut all the fillets into medium pieces.
Clean the pumpkin, remove the peel and steam until tender.
Prepare the sauce. Pour the puréed tomatoes, wine and aromatic herbs in a large pan. Begin cooking over medium heat for some minutes. Meanwhile crush the pumpkin with a fork to purée it. Add the pumpkin to the sauce together with 8 tablespoons olive oil and then, gradually, all the fish you have chosen according to their cooking time. Consider that you have not to cook your sauce too much and that your sauce must have at the end the right consistence; nor too dry nor too liquid. Finally season to taste with salt and stir.
Beat the eggs with a pinch of salt and paprika.
Preheat oven to 180°C (350°F). Oil a deep pan with the remaining olive oil and sprinkle with dry breadcrumbs. Spoon abundant sauce on the bottom and make a first layer of lasagne. Cover with the fish sauce and some forkful of beaten eggs; then make another layer of lasagne. Continue until all the ingredients are used up bearing in mind that the top layer must be of fish sauce. Finally sprinkle with dry breadcrumbs. Bake for about 30 minutes or until the surface becomes golden.

All this recipes are made for 4-6 people so you have to change the "measures"

Answer 2

Ever think of having some ethnic cuisine? A lot of people nowadays are more into eating from different countries.

If it were me, I would have a few Tapas dishes, a few Meditteranean and a few Mexican.

Tapas are Spanish appetizers that are rather interesting and taste absolutely delicious. Google "Tapas" and you will get some ideas.

For Meditteranean, I would have Baba Ghanooj, Toom and some Hummus.

For Mexican, I would have Homemade Salsas. bean dip and a Chorizo!

The best thing about weddings is getting food that YOU NEVER would make at home!

Answer 3

How about mini beef wellingtons?

BITE-SIZE BEEF WELLINGTONS



Prep: 30 minutes

Chill: At least 4 hours

Cook: 20 – 28 minutes

Yield: 48



Most of this can be done in advance.



1 pound center-cut beef fillet, chilled

1 T. olive oil

½ t salt

¼ t pepper

Flour

2 (17 ¼ oz) packs of frozen puff pastry sheets, thawed

Duxelles

48 watercress leaves



Preheat a medium skillet over high heat. Rub beef with olive oil and season with s&p. Sear on both sides. Remove to a plate and let cool. Cover and refrigerate until well chilled, at least four hours or as long as two days.



On a lightly floured surface, roll each pastry sheet to 1/8” thickness. Using a 2 ½” oval biscuit cutter (use one with crinkled edges, too cute), cut 96 pastry ovals. Arrange half of them 1 inch apart on parchment lined baking sheets. Using a smaller (3/4” – 1”) round biscuit cutter, remove circles from centers of remaining pastry ovals. Lightly brush the pastry ovals with water and top with the oval with the hole punched. Align edges to make a sandwich. Cover and refrigerate till well chilled, at least 30 minutes and up to two days.



Preheat oven to 400. Bake chilled pastry until puffed and golden, 15 – 20 minutes. Transfer to a rack and let cool. If any of the center indentations have puffed up, press down with a wooden spoon handle. If made in advance, store airtight at room temp for up to two days. Can also freeze for longer storage.



Remove any visible fat from chilled beef and cut into ¼ x ½ chunks and fit inside pastries. Top with about ½ t. duxelles. Bake until pastry is crisp and mushroom topping is bubbly hot, 5 – 8 minutes. Garnish each with a watercress leaf. Serve warm.

Answer 4

I am always looking for the next hos d'oevres since I do a lot of hosting myself. It's hard to offer new and tasty items, but here are a few that I would recommend. Enjoy!

-Proscuitto wrapped grilled scallops
-Proscuitto wrapped baked asparagus
-Roasted red bliss stuffed potato shells
-Salt and Pepper Shrimp kebobs
-Bombay mini burgers with curry sauce- http://www.epicurious.com/recipes/recipe_views/views/237320
-Ricotta Fritters- http://www.epicurious.com/recipes/recipe_views/views/236963

Check the "buzz" areas of chef websites like epicurious.com, chef2chef.com, and foodnetwork.com.

Answer 5

Blinis and caviar with creme fraiche
California Rolls (sushi) with tobiko
Crisp-tender asparagas with prosciutto
Puff pastry wheels with black olive tapenade and goat cheese
Crimini mushrooms stuffed with goat cheese, artichoke hearts,
and panko (baked)
Anaheim Chilis, (blistered and skin removed), cut into squares, brushed with olive oil, topped with minced garlic and shredded
jack cheese
Giant prawns, marinated in Italian dressing and grilled and served with a garlic aioli
Bruscetta

Answer 6

like both, fruits: berries, oatmeal, pears, peaches, dragonfruit, pomegranate.... Vegetables: CUCUMBERS, bok choy, green beans, broccoli,.... I actually guess the two are great.

Answer 7

Deep fried spam Sate
stuffed spam with anchovies and goat cheese
mini spam kabobs
spam meatballs in a truffle sauce

Answer 8

One of my favorite things that always go over well:

Proscutto wrapped figs that are stuffed with goat cheese.

Bake them off.. so good!