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

I cook the shrimp according to Emeril's recipe, with the crab boil seasoning.

It's #3 in the shrimp thread linked above. I drain it, leaving the spices clinging, and chill thoroughly.

Serve it with the green mayo as a dip instead of the remoulade sauce. I've also added plain red cocktail sauce if it's an older or unadventurous crowd. It should be OK for a couple hours, though it probably won't last that long. If it's a long serving period, keep some chilled and replenish as needed.

 
I've had good luck combining my slamon rillettes finger sandwicheses with YOUR cucumber sandwiches

What I do is make the salmon spread, spread it between two slices of buttered white bread, chill, then cut the crusts off and cut in triangles.

Then I make your cucumber sandwich recipe, open face on slices of pumpernickel, and then also cut them in crustless triangles. I pile the salmon sandwiches in the center of a platter and surround them with the open-face cucumber triangles, in a ring of arrows. It makes a beautiful platter.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=48788

 
Cheezz, what a nice compliment! What are your current thoughts re: #'s? Are you envisioning

all on a buffet table or a combo of some being walked around? Are you thinking any "meat" appetizers? (i.e. skewers?)

Just trying to imagine myself there! I can tell you are not only excited about the event, but honored to play such an important role in their big day!

Best,
Barb

 
No, it is a spread for crackers or crostini. If you combined

it with some veggies and eggs, like a quiche, it might work in tarts. The cauliflower and caramelized onion recipe that I posted might give you a basic recipe to use this in mini tarts. The flavor of this dip is fantastic.

 
About 120 will be invited and most will show - going to have young girls from church as servers

They will walk around with trays. Have to corral someone to be in charge of the food and the girls so I want all the food done ahead of time and things that can sit at room temp awhile.

Yes, SO excited, SO honored, and SO happy for her!

 
How wonderful for her to have you smileys/smile.gif Compliments every time for the following.....Ceasar variation..

serve romaine spears in glass vase and bowl of ceasar salad dressing next to it.
I put the cheese into the dressing and use Delia Smith's Ceasar Salad recipe. Some times I also have long thin toast croutons.... bake baguette spears rubbed with garlic and sprinkled with olive oil and cheese/or not (before baking)
Guests dip and wrap a crouton in leaves.

 
This torte was a major hit at the wedding I catered this summer. Easy to do in advance too.

 
Spicy Crab-and-Ginger Salsa with Sesame Wontons

Yield: Makes 8 appetizer servings


Ingredients
3 tablespoons rice wine vinegar
2 tablespoons vegetable oil
1 tablespoon lime juice
1 to 2 teaspoons Thai chili-garlic sauce or paste
1 teaspoon sesame oil
1/2 teaspoon salt
12 ounces lump crabmeat, drained and coarsely chopped
1 cucumber, peeled, seeded, and diced
2 green onions, sliced
2 tablespoons chopped pickled ginger
Peanut oil
24 wontons
2 tablespoons sesame seeds, toasted
Preparation
Whisk together rice wine vinegar and next 5 ingredients. Stir in crabmeat and next 3 ingredients. Cover and chill until ready to serve.

Pour peanut oil to a depth of 1/2 inch into a large skillet. Fry wontons, in batches, in hot oil over medium-high heat 30 seconds on each side or until golden. Drain on paper towels; sprinkle with sesame seeds. Serve wontons with salsa.

NOTE: Chili-garlic sauce or paste may be found in the Asian section of the supermarket or in gourmet stores.




Southern Living, DECEMBER 2001

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000258932

 
Oh, no, DON'T do that!!!! LOL, I'm sure your bride-to-be- is entriely reasonable.

We'll swap stories another time.

 
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