Cocktail reception menu ideas?

by DIY wedding planner on June 20, 2012

We will be having a cocktail reception following our destination wedding next summer. To cut costs we will be preparing the majority of the food ourselves (FYI, my future father in law and fiance are great cooks, my best friend’s boyfriend is a professional cook, and I work in food service.)

I am looking for a simple but elegant menu for hors d’oeuvres. While the menu I’ve come up with has the fanciness I’m looking for, I think it may end up being too expensive:

Chicken Satay skewers with dipping sauce
Mini Crabcakes with remoulade
Asparagus wrapped in prosciutto
Stuffed Mushroom Caps
Fresh Fruit
Cheese and Crackers/Breads

I want to stay away from the regular DIY apps such as meatballs, etc. Any ideas?
These will be served buffet style.

We do have wholesale grocers available in the area – Sam’s Club, Gordon Food Service.

{ 3 comments… read them below or add one }

Ashtol June 20, 2012 at 5:39 am

That menu looks ok to me.


piggypie1333 June 20, 2012 at 5:40 am

Looks good to me also. As long as you are cost effective in your menu you should be fine. Congrats and welcome to the club!


themushroomlady June 20, 2012 at 6:06 am

Your menu looks great! A variety of flavours and foods.

I do have a suggestion. I recently attended a fundraising event for Lupus, which was very classy. One of the hors d’oeuvres they were serving was a Caviar on Melba Toast rounds. Now I know your thinking “Caviar, that is expensive,” but it was actually a Mushroom Caviar and it tasted fabulous. I was so impressed that I made sure to grab the recipe.

4 tbsp olive oil, divided
1 cup chopped onion
1 lb. fresh Portabella Mushrooms, coarsely chopped
2 tbsp soya sauce
1/4 tsp Each black pepper and salt
1/2 tsp grated lemon rind
1 tbsp lemon juice
2 cloves garlic, sliced
1/4 cup minced fresh dill
Melba toast rounds

In 12” (30 cm) non-stick skillet heat 1 tbsp (15 mL) oil over medium heat, sauté onion about 3 minutes just to soften. Add remaining oil and mushrooms; sauté 5-8 minutes or until well cooked and liquid is released; stir in soya sauce, pepper, and salt; cook 2-3 minutes. Cool slightly; place mushroom mixture, lemon rind, juice, garlic and dill in food processor and process until very finely chopped. Chill at least 1 hour or until serving time or up to 1 week. Spread on melba rounds; garnish as desired.

Makes 2 cups (500 mL) – 16 appetizers or 8 servings


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