Small luncheon reception meal ideas?!
Small luncheon reception meal ideas?
We're getting married in August of this year, and I just found out that the place we're eating in isn't air conditioned. This is changing what we were thinking of having for a light lunch. It was going to be a hot meal, but now we're thinking more on the lines of cold lunches but all we can think of is a cold cuts buffet. Any other ideas that would be nice for a wedding? Or additions onto a cold cuts buffet that would make it a little classier?
This is also an semi-formal wedding, and the lower price the better!
Thanks!
Answers:
There are lots of yummy healthy gourmet luncheon items you can serve chilled, and make for fairly low cost. For example:
1. Appetizers - Shrimp with a tangy cocktail sauce, chilled cucumber slices topped with smoked salmon and garnish, good quality cheese with fruit and baguette slices.
2. Chilled Soups - Fresh homemade gazpacho always works on a hot day. Serve topped with a slice of tomato or avocado and a dollop of creme fraiche. Or how about a chilled fruit soup - mango or strawberry work well, and serve up very nicely topped with creme fraiche, a mint sprig and/or a berry or two.
3. Salad Entree -- Good fresh Caesar with broiled sliced chicken - or mixed field greens with thinly sliced beef, red pepper strips and green onions in a citrus vinagrette - or spicy prawns on arugala with sliced nectarines, toasted hazelnuts and bleu cheese in a champagne vinagrette. You can make a really impressive presentation by serving individual portions in a baked puff pastry shell.
4. Sandwiches - Instead of your cold cuts buffet, how about some trays of classy club sandwiches, served in quarters with plenty of pretty carved veggie garnishes. A side salad of sliced heirloom tomatoes and/or cold marinated asparagus would make this very elegant too.
5. Dessert - Serve a gelato and sorbet bar with fresh fruit toppings to complement your wedding cake. Or a chilled chocolate mousse usually goes down well in hot weather too.
Be sure to have plenty of ice water and iced tea on hand, so guests don't go overboard on alcohol and ruin the reception (and your budget) just because it's hot outside and they are thirsty. Enjoy!
What about a some of the following, it will be gourmet but delicious. Congrats on your wedding.
Chilled Zucchini Soup with Basil and Walnuts
4 medium zucchini, peeled, sliced into 1/2-inch rounds
4 cups chicken broth
1 bunch fresh basil, stems removed
1/2 cup cottage cheese, low-fat
1/4 walnuts, chopped fine
salt and pepper, to taste
PREPARATION:
Makes 6 servings.
Add the chicken broth to a medium pot and bring to a boil. Add the zucchini slices and cook until soft (about 10 minutes). Strain the liquid into another container and set aside.
Into a food processor or blender add the zucchini, basil, cottage cheese, walnuts, and about half of the reserved chicken broth.
Gourmet Chicken Salad
2 (10 ounce) cans chicken chunks, drained
1 cup seedless green grapes, halved
1/2 cup sliced almonds
1/2 cup chopped celery
1 (8 ounce) can mandarin oranges, drained
3/4 cup creamy cucumber salad dressing
DIRECTIONS
Mix together chicken, grapes, nuts, celery, oranges, and dressing. Chill.
Raspberry Lettuce Salad
1 head red leaf lettuce
1/2-1 head bibb lettuce or boston lettuce
1 1/2 ounces arugula
1/3 cup toasted pine nuts
3/4 cup grated swiss cheese
4-5 pieces bacon, cooked and crumbled
3/4 cup fresh raspberries
Raspberry Vinaigrette
1/3 cup vegetable oil
1/3 cup raspberry vinegar
1/4 cup sugar
Salad: Wash, dry, and gently tear all lettuces into pieces and divide among 4 salad plates. Evenly divide the pine nuts, cheese, bacon, and raspberries between the four plates. Top with raspberry vinaigrette to taste.
Vinaigrette: Combine all ingredients in a jar and shake well to combine.
Things like cold cuts are good but:
ceasar salads are cheap and classy
pasta sald
cold soup
. . .chinese food
fruit
Ice cream sodas chips ranch dressing finger foods you name it there are all sorts of cold foods out there
I think you can dress up cheap dishes and make the whole spread look better by garnishing nicely and adding some expensive things in w/ the cheap stuff.
First off.. Congrats on the Wedding!
Try these:
Shrimp Cocktail with Tomatillo-Horseradish Sauce
2 quarts cold water
2 tablespoons kosher salt
1 tablespoon coriander seeds
2 teaspoons whole black peppercorns
2 lemons, quartered
1 1/2 pounds large shrimp, peeled and deveined
Tomatillo-Horseradish Sauce, recipe follows
Fill a medium saucepan with the cold water; add the salt, coriander, peppercorns and lemon wedges, squeezing the juice into the pot first, and bring to a boil. Let boil for 5 minutes. Turn the heat off, add the shrimp, cover, and let the shrimp sit in the liquid for 15 minutes, to cook through and absorb the flavor. Drain the shrimp in a colander, place in a bowl, cover, and chill in the refrigerator for at least 1 hour. Serve shrimp with Tomatillo-Horseradish Sauce for dipping.
Tomatillo-Horseradish Sauce:
12 tomatillos, husked and washed
1 large red onion, coarsely chopped
4 cloves garlic, chopped
2 jalapenos, chopped
2 tablespoons canola oil
Salt and freshly ground black pepper
3 tablespoons rice vinegar
1/4 cup prepared horseradish, drained
1/4 cup chopped fresh cilantro leaves
Preheat oven to 350 degrees F.
Place tomatillos, onion, garlic, and jalapeno in a medium roasting pan, toss with the oil, and season with salt and pepper. Cook until the mixture is soft, but do not allow it to color, about 20 to 25 minutes. Transfer to a food processor and process until smooth. Add the vinegar, horseradish, and cilantro and pulse just to combine. Season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 1 hour before serving.
Yield: approximately 3 cups
Crab Balls
Peanut oil, for frying
Tartar Sauce:
1 cup mayonnaise
1 white onion, chopped
1/2 cup dill pickle chips, chopped
Fresh lemon juice
Pinch House Seasoning, recipe follows
Freshly ground black pepper
Crab Balls:
2 slices bread, crust removed and processed into crumbs
1/3 cup heavy cream
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon finely chopped fresh parsley leaves
1 teaspoon House Seasoning, recipe follows
1 teaspoon seasoning salt
1 egg, beaten
1 pound lump crabmeat, picked free of any shells
In a heavy, deep pot, preheat peanut oil to 365 degrees F.
For the Tartar Sauce, combine all ingredients into a food processor and blend to achieve desired chunkiness, adjust seasoning and chill until ready to use.
For the Crab Balls: In a large bowl, moisten bread crumbs with heavy cream. Mix in remaining ingredients. Shape into balls about the size of a walnut. Fry in oil until brown, about 5 minutes per batch. Serve Crab Balls while hot, with tartar sauce. Balls can also be made ahead of time and reheated.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Stuffed Mushrooms with Sausage
1/4 cup raisins
8 large Spanish green olives, pitted
1/4 cup pine nuts
2 handfuls fresh flat-leaf parsley
2 garlic cloves
1 pound Italian sausage, removed from casing
3/4 cup freshly grated Pecorino Romano
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Pinch red pepper flakes
1 cup fresh bread crumbs, dried out
24 large white mushrooms, stems removed
Preheat oven to 400 degrees F.
To make the stuffing, put the raisins, olives, pine nuts, parsley, and garlic on a cutting board and chop, and put into a mixing bowl. Add the sausage and 1/2 cup of the cheese. Drizzle the stuffing with about 1/4 cup of olive oil to moisten and season with salt, pepper, and red pepper flakes; mix well with your hands to combine. Put the bread crumbs in another bowl, drizzle with a bit of olive oil and add 1/4 cup of the Pecorino; season with salt and pepper.
Oil the bottom and sides of a casserole dish which is large enough to hold all the mushrooms in a single layer. Arrange the mushrooms snugly in the pan, cap side down; season the insides with salt and pepper and drizzle with olive oil. Stuff each mushroom with a generous spoonful of the sausage stuffing and sprinkle the bread crumbs on top; drizzle with even more oil. Bake for 20 minutes until the stuffing is browned and the mushrooms soft, rotating the dish periodically for even cooking.
Antipasto Salad
Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
Antipasto Salad:
1 pound fusilli pasta
1/2 cup hard salami, cut into strips (about 3 ounces)
1/2 cup smoked turkey, cut into strips (about 3 ounces)
1/4 cup provolone cheese, cut into strips
1/4 cup grated Asiago cheese
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Vinaigrette:
In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.
Spinach Salad with Orange Vinaigrette
6 slices prosciutto
2 oranges, zested
2 small oranges, juiced or 1 large orange, juiced
2 tablespoons balsamic vinegar
2 tablespoons honey
1 clove garlic, peeled
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
10 to 12 ounces pre-washed spinach
Preheat the oven to 350 degrees F.
Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.
In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.
To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.
Wine Spritzer
2 lemons, zested
2 small oranges, zested (or 1 large orange, zested)
1 bottle Pinot Grigio wine
3 cups sparkling water
ice cube tray, top with water and freeze for 3 to 5 hours.
In a large pitcher, combine the wine with the sparkling water and the citrus zest ice cubes. Stir and serve.
smoked salmon or poached salmon. salmon isn't that expensive.
roasted chicken salad with tarragon, pine nuts, and spinach.
cold new potato salad with a vinaigrette dressing.
green beans marinated with lemon, garlic, sundried tomatoes, salt and pepper.
Crusty bread basket with a variety of tapenades, pestos, spreads, etc.
antipasto stuff, marinated veggies, oviles, cheeses, etc.
cold gaspasho soup or cold cauliflower or vicisoise soup.
rice or cous cous salad with herbs and veggies.
look for summer recipes on the food network website for more inspiration.
good luck!
the key is to avoid dairy, have variety, and include your favorites. If you love the food, chances are your guests will enjoy it too!
Salads like: potato salad, pasta salad, 3 bean salad, tomato and cucumber salad, regular lettuce salad, green bean salad.
Fruit, smoked salmon and capers w/ different types of rolls/bread, finger sandwiches.
Don't forget to have some portable fans at the place set up all around to help circulate the hot air. Also a nice gift for the guests are wedding fans that have the ceremony schedule or menu on it would be nice, so the guests can fan themselves.
Shrimp pasta salad with water chest nuts, black olives and bean sprouts with a small amount of olive oil, Parmesan cheese and garlic powder. Also fresh fruit salad, along with fancy finger sandwiches or croissant sandwiches.
Cole slaw made with normal ingredients but add ramen noodles not cooked into it for a nice crunch.
You could also just do a dessert buffet, I've been to a reception with all kinds of desserts only. They had all types of fresh fruit with a chocolate fountain and several types of fruit dips. Good luck
Congratulations on your wedding! There are plenty of things you can add to a cold lunch to class if up a bit. Michael Chiarello is a Food Network chef on the show "Easy Entertaining", and I love so many of the recipes I've seen him prepare. I've made quite a few for parties and family events. Here are some recipes that you can either have someone make for you, or just use as a base to get ideas from.
Roasted Asparagus Bundles wrapped in Prosciutto with Seasoned Bread Crumbs
http://www.foodnetwork.com/food/recipes/...
"Antipasti Cocktails for a Crowd
When you're having a crowd over after an event or cocktails for 50, the antipasto party is perfect. Everything is served cold, except our show stopping mozzarella. With some chef's shortcuts, you do all the cooking a day ahead of time. "
http://www.foodnetwork.com/food/show_mo/...
This link will bring you to all of the recipes from that episode. It's basically all cold food, but not boring at all :)
Grilled Lemon Chicken Skewers with Satay Dip
http://www.foodnetwork.com/food/recipes/...
These chicken skewers are great finger food, and they don't have to be served warm. You can also modify this recipe to make a more simple chicken skewer and serve it with a different dip. I like this idea because it's something a little more filling than just cold cuts or appetizers.
Late Summer Tomato Bruschetta
http://www.foodnetwork.com/food/recipes/...
Simple and not too expensive. There's only 5 ingredients, but its fabulous finger food that tastes great.
Don't shy away from warm foods just yet. Since it is going to be hot, people are most likely going to go for cold food like you said, but one hot/warm item won't hurt. It's up to you...if you find an easy, inexpensive warm dish for lunch that you really like, then why not go for it?
For dessert, what do you think of having a chocolate fountain?.
Some ideas for things to dip include...
strawberry sections (delicious and elegant)
orange slices
pineapple chunks
banana slices
pound cake
cookies (biscotti pieces, chocolate wafer cookies, oreos, shortbread, etc.)
pretzels
frozen cheesecake cut into cubes (one of my favorites!)
You can get very creative here :)
Or for other "classy" desserts...
Tiramisu Bon Bons
http://www.foodnetwork.com/food/recipes/...
Very simple recipe.
Strawberry Bisque
http://njmorriscountyonline.com/html/200...
I love this dish :) It's elegant and sooo delicious. Serve chilled.
Good luck with all of your plans...I hope everything goes extremely well. :)
Do a mediterranean spread - they're used to the heat and eat heavy lunches.
Get a good sized wheel of parm cheese and let the guests pull pieces off to eat.
Serve EXCELLENT bread, pre-sliced, with a variety of cold spreads (olive tapenade, baba ghanoush, hummus, sun dried tomato tapenade, etc.).
Serve a variety of olives, a beautiful platter of italian meats (proscuitto, salami, mortadella, etc.) and other cheeses. Serve lots of fruit - grapes, melon, berries, orange supremes and pineapple.
Make marinated vegetables - giardinera - spicy veggies. Hot peppers, cauliflower, carrots, celery, onions.
Serve small cups of marinated pasta salad (the small clear drink cups work well - put 2 asparagus spears on top).
Reduce balsamic vinegar and serve with a cold pork roast (or tenderloin). Delish.
Have 2-3 hot appetizers (finger foods - one bite each). Spanikopita or tiropitas are great.
Serve chilled shrimp with traditional cocktail sauce.
Cake and have a delicious variety of cookies out.
Be sure you have LOTS AND LOTS of cold drinks - non alcoholic - available. If it's hot, it will be important to keep your guests hydrated!
One word - Caviar.
Two words - Chilled soup.
Three Words - Lots of salad.
Four words - Congratulations on your marraige!
Gazpacho, vichyssoise, cold terrine for starters. Main course - chicken salad, Thai beef salads, and keep cool drinks coming
A cold cut buffet would be very nice. You should also have a variety of salads ( veggie, potato, pasta ) to go with the buffet. Fresh fruits would be refreshing. You could serve lemonade ( regular and diet ). Have a variety of rolls for everyone to choose to make their sandwiches with.
Congrats on the wedding!!!