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Wedding celebration appetizers

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For an early October wedding celebration dinner--a dinner following not a formal wedding but an eight-months later celebration--I'm looking for some suggestions of a couple things to go with cocktails. Something relatively simple--and readily eaten without a plate and fork--but flavorful and autumnal would be great. Our chef is adept, I think, but unimaginative in this regard--I mean, spanakopita--and though I love to cook, I don't make such things, and so I'm no help, and my wife's Canadian, so . . . .

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  1. I've made these crostini a number of times and they always seem to be popular. The chutney can be made a day ahead, which makes these relatively easy to put together.

    Link: http://www.epicurious.com/run/recipe/...

    1. c
      Caitlin Wheeler

      One of my favorites is smoked salmon crostini -- that good chewy German pumpernickel health bread, spread with cream cheese, sprinkled with chopped walnuts, topped with smoked salmon and cut into bite sized pieces. Epicurious has a fabulous stilton hazelnut spread that would be excellent on rounds of french bread or apple slices. Martha Stewart's Entertaining has a lot of good hors d'oeuvres for a crowd recipes.

      1. Anything on skewers is festive and easy to eat --chicken/pork/beef satay, grilled shrimp, or grilled fruit kabobs basted with chutney. Small open-faced sandwiches are also colorful, light and offer an array of tastes --cucumber w/cream cheese and caviar, smoked chicken salad with mango, rare roast beef on dark bread with grainy mustard or horseradish. Martha Stewart's "Hors D'oeuvres" has a ton of suggestions, and best of all, wonderful photography so you can see the finished product. High thee to a bookstore and you can stroll through and pick some more tasty and colorful items.

        1. I've always loved the website www.epicurious.com
          They have an extensive recipe selection, of which various search methods can be used. You can search by ingridents or by cuisine or by courses. I'm sure you can find what you need there.

          Link: http://www.epicurious.com

          1. "and my wife's Canadian, so . . . ."

            as a canadian, i can't possibly imagine what you might be intimating...

            i would make duck liver pate and spread it on toasts and top it with slices of pear and cracked black pepper. donna hay's book "entertaining" has a wonderful recipe for this that's really, really easy to make and so, so wonderful. has a touch of cognac in it.

            1. An easy choice would be "new" potatoes, which seem to be available all year round, steamed or roasted and served slightly warm, to be speared with toothpicks and dunked in a creamy sauce (sour cream, mayo, lemon juice, onion and dill would be good.) Or halve the new potos and put a dollop of caviar mixed with sour cream on each half.