What are some good finger foods to have at a wedding?!
-Cake
-veggie tray
-craker tray
-chips
-dip
-mints
-drinks
Answers: I'm already having
-Cake
-veggie tray
-craker tray
-chips
-dip
-mints
-drinks
Here are some of my favorites;
1. Cheese platter: Cambozola, Spanish Manchega, Mushroom Brie; Irish Cheddar; crisp green and red grapes
artisan crackers.
2. Antipasta Platter: sopressata, serrano ham, fennel salami, peppered salami, provolone, marinated mushrooms, marinated artichoke hearts, pepperoncini.
3. Bruschetta with sundried tomatos and asiago cheese
4. Artichoke and Green Chili tartlets
5. English cucumber slices with lox, creme fraiche, capers and thinly sliced lemon
6. lil smokies wrapped in puff pastry
7. Gourmet olives
8. Fresh fruit kabobs with a marshmallow dipping sauce
9. Baked ham sliced on mini orange muffins with honey orange marmalade cream cheese.
10. Asparagas, cooked crisp tender, wrapped in prosciutto
Little sandwiches, or deli meats and cheeses on toothpicks.
With the chips making a home-made layered Salsa dip is good. But messy...
What about small little pieces of cheese cake? Some sort of baked thing is always a nice treat while drinking. Tiny, to save room for more foods, but a good one.
How about a fruit tray? For those with a healthier sweet tooth? Mellon ball sort of things, wedges of other fruits?
you don't seems to have any meat dishes
-mini( cocktail) hot dogs with pineapples
-quail eggs with cherry tomatoes
-cut hams
-deep fried chicken nuggets
-sandwiches
- black olives with cheese
- an assortment of cheese
Fruits
- a large bowl of strawberries
- cut fruits
A big kettle of stewed tomatoes.
LOL!! What the h*LL?! No, no, no!!! No chips, it's not a cookout, it's a wedding!!! Unless its not a classy wedding, I wouldn't serve cocktail weiners, or swedish meatballs either. Go to FoodNetwork.com, great ideas and recipes. I would do Chocolate covered strawberries, stuffed mushrooms, artichoke and spinach dip with bread and veggies, NO CHIPS OR RANCH DIP!!
Spring rolls
Depends on how fancy you want it. Deviled Eggs are always a hit a weddings. Shrimp Cocktail. Maybe if you want to jazz it up a bit, try a nice hummus dip in little lettuce leafs, maybe some baby mushrooms with melted mozzarella on top! Just a thought.
Check out www.foodnetwork.com for some really great ideas for fingerfoods with a kick!
teriyaki beef on a stick, chicken marinated in a peanut sauce, stuffed mushrooms, spinach spanikopita, mini quiche, if u need more call me
I don't know your budget, but I had these at mine
-coconut shrimp
-breaded shrimp and cocktail sauce
-Viennese table (chocolate covered fruit and things)
Mini Pizzas
oooh... I am getting so hungry from reading all the answers!
sushi,
bread stick sliced thin with cream cheese, pesto and sun dried tomato,
Instead of chicken salad sandwiches, why not get a couple of trays of the "wrap" sandwiches? All grocery store delis have them (sometimes called "pinwheels")...... CRACKERS are much nicer at a wedding than chips too. You don't want to have salsa, or anything that casual. Crackers and spreads, cheese balls, crab dip are much nicer than the type of dips you'd have at a Super Bowl Party:)
Spanikopita (Inexpensive and easy to make) Scallops or Water chestnuts wrapped in bacon, Stuffed mushrooms (with crabmeat for a higher budget, cheese and breadcrumbs for a lower budget) Chicken bites, Finger sandwiches (just spread bread with the crusts cut off with cream cheese and olive slices, maybe some with Nutella, some with meats, cheeses, if you wanna get fancy get a few different types of bread loaves) and also a big breadbowl filled with spinach dip is always a favorite...sometimes you can also get a decent priced shrimp tray at Sams Club
Mini Baked Alaska Recipe courtesy Gale Gand
Show: Sweet Dreams
Episode: Anniversary Celebration
1 store-bought sponge cake or pound cake
1 pint ice cream, your favorite flavor
1/2 cup egg whites (from about 4 eggs)*
1/2 cup sugar
4 clean empty egg shell halves
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
Equipment:
Icing spatula
Ice cream scoop
Pastry bag with a medium star tip
A kitchen torch
Clear some room in the freezer to fit 4 dessert plates. Cut the cake into 1/2-inch thick slices. Cut out four 3-inch disks and place them on the 4 dessert plates. Place 1 scoop of ice cream in the center of each cake disk and place them in the freezer. One at a time, remove the ice cream from the freezer and encase the ice cream in slices of cake. The cake covering the ice cream should fit together nicely, creating a dome. Place them back in the freezer for up to 2 days. To make the meringue, whip the egg whites until foamy, then add the sugar, and continue whipping until stiff and glossy. Spread it over the cake domes with an icing spatula, leaving a relatively smooth surface. Push an eggshell halfway into the top to act as a bowl, which will be filled with liqueur before serving. Do all 4 domes, returning them to the freezer as you finish them. Transfer the remaining meringue to your pastry bag. Pipe meringue decoratively on the domes. Heat the broiler to very hot (or fire up your kitchen torch) and broil until lightly browned all over. Return to the freezer for up to 2 days, until ready to serve.
When ready to serve, warm a little orange liqueur in the microwave and carefully pour it into the empty eggshells. Ignite the liquor and carry it to the table. After the flame dies down, lift the eggshell off the Alaska with 2 spoons and pour the liqueur over the dessert.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Propane Gas Torch Warning: Propane gas torches are highly flammable and should be kept away from heat or flame, and should not be exposed to prolonged sunlight. Propane gas torches should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.
Passion Fruit Soup Recipe courtesy Gale Gand
Show: Sweet Dreams
Episode: Anniversary Celebration
Bavarian Cream:
1 1/4 cups passion fruit puree
1 1/4 cups orange juice
3/4 cup sugar
Scant 1-tablespoon gelatin
2 tablespoons water
3 cups heavy cream, whipped
Sauce:
2 oranges, juiced
1/2 lemon, juiced
1-tablespoon passion fruit puree
4 scoops fruit sorbet (blueberry is okay)
8 raspberries
8 blueberries
1 kiwi, peeled, cut in half and sliced
Bavarian Cream: In a saucepan, heat the passion fruit puree, orange juice, and sugar until dissolved. Meanwhile, in a small bowl, sponge the gelatin by slowly sprinkling it over the water. Once it has absorbed the liquid, add it to the hot juice and stir to melt and combine. Strain the liquid into a bowl and place it over an ice bath. Stir it constantly with a rubber spatula and when it just starts to set, fold in the whipped cream. Pour this into soup plates or wide bowls and chill.
Sauce: In a separate bowl combine the fresh orange juice, lemon juice and passion fruit puree. Keep chilled until ready to serve.
To serve the soup, remove the bowls of Bavarian cream from the refrigerator. Pour a thin layer of the sauce, about 1/8-inch thick, over the Bavarian cream to cover the top. Garnish with raspberries, half blueberries and kiwi slices standing up around the perimeter of the soup bowl and place a scoop of sorbet in the center.