Totally blessed - and petrified!! I get to be a 'wedding coordinator' - need appetizer suggestions!

C

cheezz

Well-known member
My very dear friend is getting married and has no family here (from Brazil), so I am her best friend/surrogate mother and now /wedding coordinator. It will be a casual afternoon wedding and we are looking for appetizer ideas.

Also, if anyone has any GREAT references for a wedding photographer, party rental and bridal gown place in Los Angeles, I would be forever grateful!

Thanks all.

 
Shrimp in Green Mayo -

Joe served this at his wedding, and suggests serving the dip separately, rather than mixing it with the shrimp.

TAPAS- SHRIMP IN GREEN MAYO

"Place stacks of coloured napkins & a supply of fancy toothpicks nearby - no need for dishes & cutlery at a tapas party!"

INGREDIENTS:

* 1/2 cup mayonnaise
* 1/4 cup minced parsley
* 2 teaspoons capers, finely chopped
* 1/4 teaspoon dried oregano
* 1 clove garlic, minced
* 1 lb medium shrimp, cooked,peeled & deveined (30 - 40)

DIRECTIONS:

1. Mix first 5 ingredients in a medium sized serving bowl.
2. Add shrimp & gently stir until completely mixed. (or serve shrimp and dip separately).
3. Refrigerate until ready to serve.

SERVES 10

http://www.recipezaar.com/85788

 
Salmon Canapes (also posted in T&T):

These are delicious.

SALMON CANAPES

INGREDIENTS:

1/2 cup cream cheese, softened
1/2 cup smoked salmon, chopped
2 Tbsp fresh dill, chopped (I omitted this, since I didn't have any on hand)
1/2 red onion, diced
Dense mini pumpernickel rounds, squares, or quartered sandwich slices

DIRECTIONS:

1. Blend the cream cheese, salmon, and dill.
2. Spread the salmon mixture on top of each round. Arrange on a plate and top with diced onion. (I sprinkled a little freshly ground black pepper on top). Garnish with lemon wedges and fresh dill.

Serves 6

 
Spinach Stuffed Mushrooms (also in T&T):

Another great one - can serve warm or at room temperature.(I rubbed the mushrooms with a little salt to give them extra flavor).

SPINACH STUFFED MUSHROOMS

INGREDIENTS:

1 Tbsp extra virgin olive oil, plus extra for drizzling
24 large mushrooms, stems removed and stems chopped, set aside
2 tablespoons butter
1 cup onions, finely diced
1/4 teaspoon dried thyme
1 1/2 cups spinach, finely chopped (I used about 2 cups, packed)
3 tablespoons breadcrumbs
1/2 cup parmesan cheese, grated (I used Parmigiano Reggiano)
salt and pepper, to taste

DIRECTIONS:

1. Preheat oven to 375 F.
2. Oil a cookie sheet with 1 tbsp oil, and place mushroom caps face up on it.
3. In a large skillet, heat butter over medium heat, and allow to melt. Add onions and thyme.
4. When onions begin to brown, add chopped mushroom stems, spinach, and breadcrumbs.
5. Continue to cook until tender, and moisture has evaporated, approximately 5 minutes.
6. Remove from heat. Add parmesan, salt & pepper, stir well.
7. Stuff each mushroom with the filling, and use all the filling.
8. Drizzle a small amount of oil over the caps.
9. Bake for 15-20 minutes.

6 servings or 24 mushroom caps

 
Orange Chipotle-Spiced Pecan Mix - posted by Marsha Tbay - it had great reivews.

ORANGE CHIPOTLE-SPICED PECAN MIX

Prepare a batch of this smoky-sweet mix to have on hand when visitors drop by. Or pack them into handsome jars to give as gifts.

Ingredients:

1 tablespoon grated orange rind
1 tablespoon fresh orange juice
1 large egg white
2 cups pecan halves
1 tablespoon dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground chipotle chile pepper
Cooking spray
1/2 cup sweetened dried cranberries

Preparation:

1. Preheat oven to 225 degrees.

2. Combine first three ingredients in a medium bowl; stir with a whisk. Stir in pecans. Combine sugar, salt and pepper. Add to pecan mixture; toss well. Spread mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 225 degrees for one hour, stirring occasionally. Remove from oven; cool completely. Stir in cranberries.

...Can be stored in an airtight container for up to one week...

2 1/2 cups (serving size: 2 tablespoons)

Posted by Marsha tbay - Finer Kitchens

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1853934

 
Chicken Salad Puffs - From my to-try list:

CHICKEN SALAD PUFFS

INGREDIENTS:

CREAM PUFFS:
1/2 cup water
1/4 cup butter or margarine
Dash salt
1/2 cup all-purpose flour
2 eggs, room temperature

FILLING:
2 cups diced cooked chicken
3/4 cup chopped celery
1 (2.25 ounce) can sliced ripe olives, drained

1/3 cup mayonnaise or salad dressing
1 tablespoon lemon juice
1 teaspoon grated onion
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper
salt to taste

DIRECTIONS:

1. In a medium saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms and does not stick to pan. Remove from the heat; and let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue to beat until dough to well blended. Drop by rounded tablespoonfuls onto a greased baking sheet, making six mounds 3 in. apart. Bake at 400 degrees F for 30-35 minutes or until golden brown and dry and firm to the touch. Transfer to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.

2. For filling, combine the chicken, celery and olives in a large bowl. In a small bowl, combine remaining ingredients; stir into chicken mixture. Fill puffs just before serving.

Yields: 6 servings

http://allrecipes.com/Recipe/Chicken-Salad-Puffs-2/Detail.aspx

 
Blue Cheese, Port and Walnut Spread - another from my to-try list:

BLUE CHEESE, PORT, AND WALNUT SPREAD

This spread keeps for 3 weeks if refrigerated. Serve with bread or crackers.

INGREDIENTS:

1 pound blue cheese
1/2 cup unsalted butter, softened
1/3 cup port wine
1-1/2 cups chopped walnuts

DIRECTIONS:

In a food processor blend together cheese, butter, and port until the mixture is smooth. In a bowl, combine the cheese mix and the walnuts. Transfer the spread to a crock or serving dish. Chill.

Makes 12 servings.

Source: Internet
(Also posted at Recipezaar with great reviews):
http://www.recipezaar.com/77145

 
REC: Basil and Sun-dried Tomato Torte

I made this for my step-daughter's wedding and was gone in a flash.

* Exported from MasterCook *

Basil and Sundried Tomato Torte

Recipe By :Sunset
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method

1/2 lb butter -- softened
1 cup parmesan cheese -- grated
4 sun-dried tomatoes, oil-packed
OR:
1/4 cup sun-dried tomatoes -- without oil
6 cloves garlic
8 ounces cream cheese
1 bunch fresh basil

In a food processor, pulverize the sundried tomatoes until they are in very small pieces. Add the butter, cream cheese, parmesan cheese, and garlic cloves. Thoroughly mix (at least a minute or two) all ingredients until the mixture takes on a pink or orangish tinge. Add the basil leaves, and pulse until the basil is just chopped and incorporated into the cheese mixture. You don't want to overdue the pulsing oryou will turn out with a brownish spread that looks very unappealing, however, still tasty. You want a pinkish spread with bits of fresh basil floating in it. I place this in a mold or tupperware container and refrigerate it until thoroughly chilled. Unmold it onto a decorative plate and garnish with fresh basil sprigs or chopped basil. Serve with a rather plain cracker or french bread baguette slices. (Dipping the mold in a bowl of hot water, being careful not to submerge it, will help to unmold the dip.) Can be made a few days ahead, and I would assume it would freeze great too. Chopped roasted pine nuts might be very good in this also.

Dawn's Note: this is one of my favorite all-time appetizers. Easy to make, you can make ahead and is delicious. Any leftovers can be rolled into a log and frozen to use as tasty butter on top of grilled fish or steak. I actually take a bit out before I make the appetizer and roll into a log and freeze it for myself for a later date. You can also just put this into a decorative serving dish. Be sure to garnish with a couple basil sprigs. - - - - - - - - - - - - - - - - - - -

 
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