Need Menu Ideas for Wedding--finger foods?

Hi there, Congrats on getting married. You could always make your wedding a potluck wedding (my bestfriend had one of those last year and it was a true hit!!)

Also if your having 10 people make it yourself, but think about it really hard b/c if your having around 80 people do you really want to cooking the night before your big day?

You could serve: cheese and meat trays, veggie tray here are some other ideas as well.

Roasted Pepper Mozzeralla Baguette:

Take a toast round or baguette slice and top with a piece of roasted red pepper and a mozzarella ball (bocconcini). Top with pesto.

- If you like, lightly toast the baguette slices. First brush lightly with butter or olive oil and bake for five minutes at 375°F.

- Instead serving mozzarella on a bread slice, you can serve it on toothpicks. Use long toothpicks to skewer an entire mozzarella ball, a piece of roasted red pepper in the center, and a pitted Mediterranean olive at the end.

- Serve on a large platter decorated with basil leaves.

Pastry Minis:

Mini pastry shells

store brought deli salad (tuna, chicken, seafood, egg)

Directions:

Bake mini pastry shells in oven until brown, according to the directions on box. Fill each shell with a store bought deli salad. You can also make a dessert in the same fashion, using lemon curd or custard.

Tortellini Skewers and Dip:

1. you'll need to boil a package of cheese tortellini (find a package of mixed colors), following the timing on package.

2. Once cooked and drained, toss them with a few tbsp. of olive oil to keep them from sticking together.

3. Next, thread the tortellini on wooden skewers and lay them on a tray. Serve with your favorite creamy Italian or Caesar dressing.

Beef satay with Peanut sauce:

1/2 cup smooth peanut butter

2 teaspoons soy sauce

2 teaspoons balsamic vinegar

1 tablespoon fresh lemon juice

1 .92-ounce package Good Seasons Roasted Garlic salad-dressing mix

1 pound presliced sirloin

1 tablespoon sesame oil

Wooden skewers soaked in water

In a small bowl, stir together the peanut butter, soy sauce, vinegar, lemon juice, 1 tablespoon of the dressing mix, and 3/4 cup water and set aside.

If the beef strips have not already been flattened, gently pound them flat with a rolling pin. In a bowl, toss together the beef, oil, and remaining salad-dressing mix. Coat each strip of beef well and thread a skewer through it. Broil 2 to 3 minutes per side. Serve the satays hot with the dipping sauce. If you made it from scratch: 1 hour

Endive with Ricotta, Almonds, Raisins:

1/2 cup unsalted roasted almonds

1/2 cup golden raisins

2 tablespoons chopped fresh chives

3 tablespoons extra-virgin olive oil

1/8 teaspoon kosher salt

1/8 teaspoon pepper

4 endives

1 1/2 cups ricotta

Roughly chop the almonds. Combine them in a small bowl with the raisins, chives, olive oil, salt, and pepper.

Trim the ends from the endives and separate the leaves. Arrange the leaves on a plate and top each with a dollop of the ricotta and a spoonful of the almond mixture.

Mini Quiches:

6 hard-cooked eggs

6 prebaked puff-pastry shells

1 1/2 tablespoons chopped fresh sage leaves

1/3 cup grated Fontina cheese

Crumbled bacon

Slice eggs crosswise and place 1 in each prebaked puff-pastry shells (found in the frozen-food section). Top with fresh sage and grated Fontina cheese. Bake at 400° F until the cheese melts (about 5 minutes). Garnish each tiny quiche with crumbled bacon, if desired

Stuffed mushrooms:

1/2 cup Italian-style dried bread crumbs

1/2 cup grated Pecorino Romano

2 garlic cloves, peeled and minced

2 tablespoons chopped fresh Italian parsley leaves

1 tablespoon chopped fresh mint leaves

Salt and freshly ground black pepper

1/3 cup extra-virgin olive oil

28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Preheat the oven to 400 degrees F.

Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Roasted Garlic Risotto Cakes with Spicy Tomato Sauce

2 whole heads of garlic,

excess papery white skin removed, but unpeeled

4 tbsp. olive oil, divided

1 onion, chopped

2 carrots, finely chopped

2 cups Arborio rice

1/2 cup dry white wine

4 cups simmering chicken stock

3 tbsp. butter

1 cup grated Pecorino Romano cheese, divided

1/4 cup parsley, chopped

Kosher salt and pepper

All purpose flour

Olive oil for cooking

Spicy Tomato Sauce

Method:

Preheat oven to 375 degrees F. Coat garlic cloves with 2 tbsp. olive oil. Wrap each head with aluminum foil. Bake until garlic is tender, about 30-40 minutes. Cool garlic; peel by squeezing garlic out of each clove. purée 1 head of garlic in a food processor. Thinly slice remaining garlic. Set garlic purée and slices aside.

In a large saucepan, heat 2-tbsp. olive oil over medium-high heat. Add onion and carrot. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock.

After last addition of stock is absorbed, remove from heat, and stir in butter, 1/2 cup Romano, garlic purée, garlic slices, parsley and sage. Season with kosher salt and pepper. Transfer risotto to large bowl. Cool 30 minutes. Mix remaining Pecorino into risotto. Cover and refrigerate until cold, about 2 hours.

Shape risotto into patties (see note). Place risotto cakes on baking sheet. Cover and refrigerate 1 hour. Place flour in shallow dish. Lightly coat each risotto cake with flour. Cover bottom of a heavy, large skillet with olive oil over medium heat. Add risotto cakes and cook until golden brown and heated through, about 3-5 minutes per side, depending on size. Transfer risotto cakes to plate lined with paper towels to drain. Repeat with remaining risotto cakes, adding oil if necessary. Transfer risotto cakes to platter and serve with Spicy Tomato Sauce.

Notes:

You can shape the risotto into any size patty that you like from bite size to almost pan size and cut into wedges. As an appetizer I prefer the bite size, but go with your preference. You can make the risotto up to 5 days before. Place in an airtight container with plastic wrap directly on top of risotto. You can make the cakes up to 3 days before. Place on a plastic lined baking sheet and wrap very well with plastic wrap. If you want to freeze the risotto cakes, cook the cakes before freezing them as they will be too mushy to fry afterwards. Place cakes on a plastic lined baking sheet and cover very well with plastic wrap. You can freeze for up to a month. Defrost uncovered in a very low oven (about 200 degrees). When a knife can easily be inserted into cake, raise heat to 400 degrees and cook until crisp.

Spicy Tomato Sauce

Makes about 2 to 2-1/2 cups

Ingredients:

4 tbsp. olive oil

5 cloves garlic, chopped (or 1 tbsp. jar chopped garlic)

1 onion, thinly sliced

1 tsp. crushed red pepper flakes

3 hot Italian cherry peppers, seeded and finely chopped

1 can crushed tomatoes

1/2 cup red wine

1/4 cup chopped parsley

1/4 cup chiffonade basil

Kosher salt and pepper

Method:

In a medium saucepan heat olive oil over medium-high heat. Add garlic and onion. Sauté until just beginning to brown. Add red pepper flakes and cherry peppers. Sauté for 10 minutes more. Add tomatoes and wine. Stir to combine. Bring to a simmer. Reduce heat to medium-low. Partially cover. Simmer for 30 minutes. Add herbs. Simmer 20 minutes more. Season with salt and pepper to taste. Remove from heat and serve.

Note:

You can make the sauce ahead of time and refrigerate in an airtight container for up to a week, or freeze in an airtight container for up to a month.

Cocktail Meatballs:

1 pound ground beef

1 large egg, lightly beaten

1/2 cup finely chopped yellow onion

1/4 cup fine dry bread crumbs

2 tablespoons grated Parmesan

2 tablespoons milk

2 teaspoons Creole mustard

1 1/2 teaspoons minced garlic

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley

1/2 teaspoon Essence, recipe follows

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon Worcestershire sauce

1/4 teaspoon hot red pepper sauce

2 teaspoons vegetable oil

2 teaspoons unsalted butter

Sauce:

1 cup ketchup

1/2 cup grated yellow onions

1 teaspoon minced garlic

1/4 cup packed light brown sugar

1/4 cup red wine vinegar

1 tablespoon Worcestershire sauce

1/4 teaspoon ground black pepper

1 teaspoon salt

Preheat the oven to 350 degrees F.

In a large bowl, combine all the ingredients for the meatballs, except the oil and butter. Mix well with your hands. Form into individual meatballs, about 1-inch in diameter. In a large skillet, heat the oil and the butter over medium-high heat. Add the meatballs and cook, turning until brown on all sides. Transfer to a 2 1/2 quart baking dish.

Make the sauce by combining all the ingredients in a medium bowl, whisking to dissolve the sugar and combine. Adjust the seasoning, to taste. Pour the sauce over the meatballs and bake until the mea

1

This Site Might Help You.

RE:

Need Menu Ideas for Wedding--finger foods?

I'm getting married next month and need to figure out what to serve. Unfortunately, we have a limited budget so we are thinking finger foods. I'd like to present a tasteful selection with a variety of "classy" finger foods. Preferably fairly simple to make. Does anyone have any...

Wedding Finger Food Menu Ideas

From succulent dishes to savory sauces to sweet treats, there are dozens of options for delicious finger foods suitable for a wedding reception. Popular choices include:

Individual desserts such as cookies, petit fours, cream puffs, or fruit tarts

Cupcake wedding cakes to continue the finger food theme even with this all-important dessert

A selection of sliced breads, breadsticks, or rolls

Deli trays can be attractive.Attractive fruit trays with chocolate, cheesecake, or whipped topping dips

Fondue stations or chocolate fountains for dipping

Deli trays with assorted meats and cheeses, either for eating or to make cold cut sandwiches

Small snacks such as pillow mints, chocolate candies, or nuts

Wings, either with a hot buffalo glaze, barbeque sauce, or other favorite flavor

Popcorn chicken or popcorn shrimp

Shrimp cocktail

Mini quiches, stuffed mushrooms, or vegetable rolls

Sushi or pate

Assorted cheese and cracker trays with mustards or other sauces

Meatballs with assorted savory sauces

Dainty tea sandwiches, such as cucumber, chicken salad, egg salad, or other flavors

Deviled eggs, stuffed celery, or other picnic favorites

Self-serve beverages such as punch or soda

When choosing a finger food menu, the couple should always consider the varied tastes of their guests by providing a wide enough selection so anyone with unusual diets – vegetarian, lactose intolerant, diabetic, etc. – can enjoy the wedding feast. Furthermore, offering both classic, comfort foods and more exotic gourmet treats gives everyone the opportunity to enjoy their favorite food as well as sample new dishes.

Wedding Finger Food Menu Ideas

From succulent dishes to savory sauces to sweet treats, there are dozens of options for delicious finger foods suitable for a wedding reception. Popular choices include:

Individual desserts such as cookies, petit fours, cream puffs, or fruit tarts

Cupcake wedding cakes to continue the finger food theme even with this all-important dessert

A selection of sliced breads, breadsticks, or rolls

Deli trays can be attractive.Attractive fruit trays with chocolate, cheesecake, or whipped topping dips

Fondue stations or chocolate fountains for dipping

Deli trays with assorted meats and cheeses, either for eating or to make cold cut sandwiches

Small snacks such as pillow mints, chocolate candies, or nuts

Wings, either with a hot buffalo glaze, barbeque sauce, or other favorite flavor

Popcorn chicken or popcorn shrimp

Shrimp cocktail

Mini quiches, stuffed mushrooms, or vegetable rolls

Sushi or pate

Assorted cheese and cracker trays with mustards or other sauces

Meatballs with assorted savory sauces

Dainty tea sandwiches, such as cucumber, chicken salad, egg salad, or other flavors

Deviled eggs, stuffed celery, or other picnic favorites

Self-serve beverages such as punch or soda

When choosing a finger food menu, the couple should always consider the varied tastes of their guests by providing a wide enough selection so anyone with unusual diets – vegetarian, lactose intolerant, diabetic, etc. – can enjoy the wedding feast. Furthermore, offering both classic, comfort foods and more exotic gourmet treats gives everyone the opportunity to enjoy their favorite food as well as sample new dishes

If you are just looking for easy finger foods/hors d'ouvres, try CostCo or Sam's Club if you have one in your area. You can order meat and cheese trays, veggie trays and they might even have other appetizers available this way.

Also, I have seen frozen appetizer assortments in their freezer selection that have a variety of items in them. This will allow you to serve hot items as well as the cold ones listed above.

Cocktail Meatballs

2 lbs ground beef

1 cup packaged corn flakes,crumbs

1/3 cup dried parsley flakes

2 eggs

2 t. soy sauce

1/4 tsp. pepper

1/2 garlic powder

1/3 catsup

2 t. instant minced onion

sauce;

1 1lb can jellied cranberry sauce

1 12oz. bottle chili sauce

2 t. firmly packed dark brown sugar

1 t. bottle lemon juice

preheat oven to 350. in large bowl, combine beef,cornflakes crumbs,parsley flakes,eggs,soy sauce,pepper,garlic powder,catsup,onion and blend well.form mixture into small meatballs, about the size of a walnut. arrange meatballs in a 11 by 16 pan or casserole dish. in a medium saucepan, combine cranberry sauce,chili sauce,brown sugar and lemon juice and cook over medium heat. stirring occasionally until is smooth and cranberry sauce is melted.pour over the meatballs. bake uncovered for 30 minutes. serve in a chafing dish with toothpicks. meatballs can be made ahead and frozen. defrost, make sauce and bake.

enjoy!

I love pinwheel sandwiches! You buy the bread sliced lengthwise (you may have to order it cut that way at the grocery store), cut the crusts off. Have white & whole wheat bread. Use different fillings like tuna with celery, cream cheese with maraschino cherries, peanut butter & banana (not my fav), salmon with relish, turkey, etc. Spread the filling on the bread. Roll up the bread. Wrap in waxed paper & refrigerate. Later, slice the pinwheels. Yummy & cheap!

I dont know if they are classy or not, but great food...make some stuffed mushrooms with cream cheese, regular cheese and bacon bits.

I guess classy would be peeled shrimp.

do tea sandwiches they are very elegant. a basic tea sandwich is bread, creme fraince or cream cheese/butter mixture with a filling of something. i would do cucumbers. then cut the sandwich into 4 pieces. you can make these look awsome by cutting off the crust and topping each one with a piece of cucumber.

hi there!!!

Here are a few ideas, for your big day!!

-- Stuffed mushrooms with herb cheese & asparagus

-- Beef tenderloin bruschetta ~ thin slices of beef tenderloin on crispy bruschetta, garnished with tarragon horseradish.

-- Tomato Bruschetta

-- Baby red russet potatoes ~ stuffed with sour cream, dill and chives.

-- Mini Croissant Sandwhich ~ with sliced turkey, ham & swiss cheese

-- Eggplant Caponata ~ mediterranean style eggplant & tomato salsa served with pita crackers.

-- Crab stuffed artichoke bottoms

-- Tiger prawns ~ beautifully displayed on ice with lemons and cocktail sauce.

-- Almond Chicken salad tarlets ~ mini pie shells filled with almond chciken salad, garnished with red grapes.

-- Chicken Satay or beef satay

-- Chicken strips ~ served with honey dijon, bbq, sweet and sour,teriyaki, or thai peanut.

-- Meatballs ~ with your choice of teriyaki, bbq, sweet & sour, marinara, or Swedish sauce.

-- Assorted Quiche Petit ~ broccoli& ceddar, sausage and cheese.

-- Spanakopita

-- Chilean Bay Shrimp Purses ~ athen pyllo cups filled with shrimp & sauteed mushrooms.