September 05, 2010

DIY Wedding Food: Hors D'ouevres

Recently, I read a bride's post on Wedding Wire asking for advice on serving finger foods at her wedding. She said she has cheese and crackers and a veggie tray. SKREEEECH! It was like nails on a chalkboard for me. This is a wedding, not a PTA meeting.

Assuming this bride is only serving hors d'ouevres and wants to keep it simple, I offer the following suggestions:

1. First and foremost, DIY means "Do It Yourself" not "Do It BY Yourself". Enlist the help of your parents and wedding party.

2. Elegantly display buffet-style. Use tiered trays for some. Use boxes under a table cover as risers.

3. If you are serving cold and hot foods, then you need to designate someone to be in charge of heating the food and putting it out for your guests...while it is still hot. This person should not be the bride or groom.

4. Remember that you are cooking for a lot more people than usual. Plan for the increased portions.

4. Food ideas (in addition to seasonal fresh fruits, veggies, and a variety of cheeses)
  • baby quiche
  • bruschetta
  • stuffed mushrooms
  • coconut shrimp
  • chicken strips on skewers
  • cucumber & cream cheese on mini toast
  • cherry tomatoes & mozzarella
  • pigs in a blanket
  • spanakopita (spinach triangles)
  • bacon-wrapped breadsticks
  • delicious dipping sauces
Photo (#1) Source
Photo (#2) Source