Recipe(tried): Appetizer Buffet for a Wedding Reception

Dear Chuckles: What a challenging request! I must first make some comments on the subject. The amount of Hors d'oeuvres will depend on the most important facts that you will have to consider for PLANNING the wedding reception:

1. Number of guests
2. Hour of the reception
3. Place to be held (in the country, at a reception hall, near the sea, at your family grounds, at a small intimate restaurant or in a family yacht.
4. Depending on those previous items you determine whether the wedding will be an informal affair or a formal one.

THERE IS NO WAY IN WHICH YOU CAN OFFER APPETIZERS IN A FORMAL WEDDING. That will be a no-no, a faux pax that might results in undesirable comments. In a less formal environment it will be perfectly acceptable and might provide as you already noted, an opportunity for you & your family to be with friends & to fully enjoy the activity to all involved.

Another important decision that you will have to make is to pair the offered beverages & wines with the different courses offered. An Appetizer's Banquet always consist of a choice of cold dishes, hot dishes & Desserts. Among those desserts you can include some of those that you mentioned.

With the information you provided I will try to help you as much as I can. I love weddings (perhaps because I never married) & had been involved in the planning of many of them. Please, feel free to ask any further question that I might answer. And have a wonderful & happy wedding, dear girl!

BUFFET FOR 100: Advance planning & preparation will make a party of this size possible without the help of a professional caterer. Once the date is set, find at least 3 helpers, to assist in the work.

COLD DISHES:

MUSHROOM CREAM CHEESE SPREAD:
Makes 3/4 cup

4 ounces cream cheese (room temperature)
3 tb. heavy cream, or as needed
1/2 cup finely chopped mushrooms
1 tsp lemon juice
1 tsp grated onion
1/4 tsp garlic powder
1/8 tsp ground oregano

1/4 tsp salt
1/8 tsp ground white pepper
Watercress for garnish

In a mixing bown, combine cream cheese & heavy cream & blend until smooth. Add mushrooms, lemon juice, onion, & seasonings. Mix in additional cream as needed for spreading consistency. Taste & adjust seasonings. Pack spread into a small bowl & garnish with watercress leaves. If not using immediately, cover with plastic wrap & refrigerate for up to 2 days. Let come to room temperature before serving.

SHRIMP CREAM CHEESE SPREAD
Makes about 3/4 cup

4 ounces cream cheese at room temperature
2 tb sour cream or as needed
1 tb fresh lemon juice
1 tsp grated onion
2 tsp minced chives
1/4 lb shrimps, cooked, cleaned & finely minced
Salt & ground white pepper to taste
Lightly toasted slivered blanched almonds

In a mixing bowl, combine cream cheese & sour cream & blend well. Add lemon, onion & chives. Mix in additional sour cream as needed. With a fork, stir in shrimp & salt & pepper. Taste & adjust seasonings. Pack the spread into a small bowl & sprinkle with almonds. Can be refrigerated for 2 days, covered.

TWO QUICK & EASY CREAM CHEESE SPREADS:

Cream cheese softened with white Dubonet (a delicious sweet aperitif wine)& anchovy paste, minced fresh cilantro & Worcestershire sauce to taste. Garnish with stuffed pimento olives sliced.

Equal parts cream cheese and Chevre Cheese, ground thyme & light cream. Mix very well until it has spreading consistency. Top with finely shredded Daikon radish.

CHOICE OF TWO PLATTERS:
Smoked turkey slices platter
Roast Beef slices platter

CHOICE OF ONE:
smoked salmon slices platter over a bed of shredded lettuce & garnished with drained cocktail capers.

CHOICE OF ONE:
POTTED BLUE CHEESE MIXTURE:
2 ounces (1/2 cup)crumbled blue cheese
1/2 cup plain yoghurt
1 tsp lemon juice
3 tb lightly toasted chopped pecans
ground pepper to taste
Worcestershire Sauce to taste

In a mixing bowl, mash the blue cheese with a fork. Add the yoghurt, lemon juice, pecans, pepper & Worcestershire sauce. Pack into a crock, cover with plastic wrap & refrigerate until serving time.

DILLED VEGETABLES:
The flavor of young green beans, miniature carrots, pearl onions, brussel sprouts & cauliflower, enhanced by preserved in Dill & garlic. The vegetables are packed in sterilized jars with dill seeds, garlic cloves & a Hot vinegar solution poured into the jar to cover them completely. The vegetables should stand at least one week before opening. Serve in trays over chopped lettuce.

FOR THE DIPS PREVIOULY MENTIONED YOU SHOULD INCLUDE AT LEAST 11 BOXES OF DIFFERENT CHACKERS, SMALL BREAD BUNS, MUSTARD IN A BIG CROCK, NEAR THE COLD CUT SLICES, & A BIG BOWL OF DILLED GHERKINS & ONION SLICES.

Big bowl of potato salad
Big bowl of Pasta Salad

HOT DISHES:
serving dish of Swiss Small Meatballs in sauce (Include small dishes for serving to the guests the hot dishes & some forks)
Serving dish full of chicken wings, breaded & baked
Serving dish of Shrimps Scampi (Camarones al Ajillo)
Serving dish of Bacon & Chicken Liver Roll Ups (Baked)

DESSERTS:
Assorted Cookies
Wedding Cake

For all those dishes where the recipes are not included in this post, you can search for those recipes in this same RECIPE LINK. I had previously posted some of them. For the wines, you should include at least a case of white wine & two cases of red wine. That can be reduced depending on the number of guests.

GOOD LUCK & A HAPPY WEDDING!

Gladys/PR