Kosher Wedding Ideas
It's all about the wow factor in a single bite and don't be afraid to accessorize beyond something on a stick!
miso salmon with toasted panko & nori skewered on a chopstick
bite size chicken taco - paired with a two sip margarita served in a miniature Patron bottle with straw
ahi poke tuna served in an edible won-ton spoon
thai inspired mock crab cakes with sirachi aioli in a boston lettuce cup
johnny cakes, topped with pulled bbq beef and micro mustard greens
and how about designer jello shots....here's one right off the shelf of chowhounds own...
just a couple thoughts to get you started....many hearty mazal tovs!!!
keep it coming. The caterer is not kosher and has lots of items on the menu that are nonkosher that we can't use. Going for kosher style and with the allergy limitations that becomes more difficult. My only choice of caterer at the Yale club was inhouse or Foremost.
I have been to too many horrible Foremost events to give them another try. Their food comes out of a factory in NJ and I don't trust them with the allergy problems on top of their icky food.
While my chefs hate when I share our secrets.......it's elul & sharing is caring!
ahi poke is a traditional Hawaiian style sashimi... check out http://www.oceanvegetables.com/ahi-po... ... this can be made a day in advance with sushi grade tuna, but you will lose the radiant red color of the fish and go a little easier on the ginger as it will intensify overnight
This salmon recipe can be tweaked to work with small or large fillets that can be served as apps or mains very easily. While we generally turn over our menus very often as either the season or event dictates, this is one that I have clung to for years as it's pure gold and a personal favorite.
--Start by soaking your chopsticks in water so that they will hold up to the quick bake..
--Slice your salmon filet into finger length pieces 1/2" high & wide
--using a metal skewer, steel thermometer or anything else of the sort poke a hole 3/4 the length of the salmon and place your wet wooden chopstick in the hole
------------if you are using the recipe to make an app or main portion size, skip this step and do the following on only the top side of your fillet
-- make a paste that is 50/50 honey and miso and brush it onto the the top 1/2 of the salmon
--roll the top miso covered portion in toasted panko mixed with a bit of crumble toasted nori (and if you are not the OP toasted sesame as well
)--Bake until done at 350 degrees...time will vary but it should not take more then a few minutes...sorry we do these 100+ at a time in commercial ovens and I'm not sure how long they will take in regular ovens in small batches. DO NOT OVERCOOK as there is nothing worse then overdone salmon and it will flake too much and not hold on the chopstick
These can be served hot or cold and hold well in the fridge for a few days so they can be made well in advance....we don't ever do this but you certainly can, as I know not everyone has a large staff of professional chefs in the kitchen to help.
Shavua tov & happy CHOW'in y'all
no that would not work at all....nix the ahi poke but here are a couple more from my playbook that may prove helpful..
seared tuna over mango and jicama (see pic below)...totally ok to leave sesame seeds out of this one...it's all about using the highest quality fish!)
pita point with a shmeer of chummus achla topped with a shred of lamb or turkey shwarma (we make our own...but your caterer can buy a packaged version off the shelf...meal mart makes one that would work
finger sized "BLT" wrap ---again, we make our own kosher bacons (lamb, beef, veal or turkey) but your caterer can simply pan fry or deep dry turkey pastrami, sliced naval pastrami or beef fry
it doesn't get more kosher style or new york then a potato knish, sliced in half, filled with warm pastrami and then quartered served with a fancy miniature skewer and a tiny gerkin pickle
porcini dusted prime rib eye - medium rare - over crostini - drop of horseradish aioli
sesame noodle or lo mein, with chicken, or beef, or heck even a miniature corn, pre-wrapped around a fork.....one bite and looks cool as can be.
sliders, sliders, sliders....who doesn't love a 1-2 bite burger...or think outside the box, pulled bbq chicken, or fried chicken cutlet, or spicy lamb, or even salmon tartar
I'm a big fan of seasonal offerings. When is the wedding? How many canapes is your caterer recommending? Which ones have you chosen so far? Make sure you have a good balance of options...Cold and Hot, Veggy, Chicken, Fish & Beef....and by all means don't let them use anything frozen