Younger DD is getting married in July

L

lana-in-fl

Well-known member
We are renting our community clubhouse and keeping it small and low-key, except that I am plotting to program some robots I borrowed from school (for lesson planning, of course) to play the wedding march and proceed in front of her decked with tissue paper flowers. And if you think robots can't dance and sing, look what my students did in the link.

We will do the food ourselves. She just sent me her menu, and I'd appreciate some advice. I am so against the deviled eggs, because they need to be done at the last minute. We are going to cut the tops off mini peppers, and fill the whole thing, which means we can do those in the morning and stack them, so that's quite different.

I can see that we will need gluten free food, as my oldest friend (we met when we were 12, hrrrrmph years ago) can't have gluten. DD doesn't want dips, probably because of the drips. I'd really appreciate comments and suggestions.

Self Catering Menu

Estimated 75 Guests

5.5 hours of drinks available, 6 drinks apiece?

Wine

Beer

2 dispensers of cocktails

soda

seltzer

Iced tea

Snacky Things

Hot- Requires Oven

Frozen: Sausage Rolls, 180PC (made ahead at home)

BOUGHT: Mini Quiches 144 PC, Costco

BOUGHT: Spanakopita, 98 PC, Costco

Frozen: Won Tons (VEGAN) (made ahead at home)

Deviled Potatoes

Deviled Potatoes (VEGAN)

Spinach and Vidalia Crostini (VEGAN)

Cold- Keep Chilled til served:

Smoked Fish Pinwheels,

Caprese skewers: mozzarella cherry tomatoes salami olives

Deviled Eggs

Peppers with Boursin

Peppers with Hummus (VEGAN)

Marinated Mushrooms (VEGAN)

Olives (VEGAN?)

Desserts

Mama’s Chocolate Mousse, 80srv

Rugelach, 2 batch of 64

Sugar Cookies w/ Royal Icing

Brownies (VEGAN) (FWBS)

Italian Espresso Chocolate Bars(FWBS)

Red Velvet Brownies(FWBS)

Wedding cakes:

Key Lime Cake (VEGAN)

Chocolate Cake W/ Mocha Buttercream, white chocolate ganache drip

Gold Cake with strawberry filling, whipped cream frosting

Carrot Cake W/ Cream cheese frosting

Devil’s Food Cake- Glazed

Fruitcake

Orange Olive Oil Cake

 
Congratulations!!! Re: deviled eggs: prep eggs, keeping filling separate and in icing piping bags .

with fru-fru tip; empty egg white halves stacked in container with platters ready. Online says you can do this two days ahead, but not longer. Have childhood friend pipe in the filling when ready to serve.

Piping for presentation should be but 10 minutes tops if assembly line.

Did you see that method for perfect hard boiled eggs? Bring to room temperature, bring 1" water to simmer, put eggs in rack, cover and steam for 11 minutes. Remove and cover with ice cubes. Peel under running water.

Did I mention: CONGRATULATIONS!

 
Thank you! And your solution is exactly what she told me, so I suppose

I'll have to give way. Great idea to have my friend do the piping. smileys/smile.gif

 
Exactly what I was going to say, Mar. Lana, it's super easy to fill the deviled eggs last minute. We

do this all the time in catering. As Marilyn said, you can have the filling in the piping bag already (with the tip inserted into the bag first) and clip it off or band it off with a rubberband. The filling can be done a day ahead -- just be sure to keep it refrigerated right up until you're ready to pipe it into the eggs.

To transport the eggs we place a paper towel in the bottom of a sheet pan then just a single layer of hard boiled eggs cut in half, cut side up (best not to do multiple layers in the same pan to avoid breakage). The paper towel liner provides traction and keeps the eggs from rolling around and breaking up during transport to your venue. Placing a lightly damp paper towel over the top of the eggs helps keep the eggs looking nice and fresh and keeps them from drying out. To moisten the paper towels just run them under water, squeeze out the water to achieve a barely damp paper towel, then open up gently to avoid tearing. The damp paper towel trick works great. Then put a lid on top or wrap the whole pan with plastic wrap.

Adding a small garnish to the deviled eggs after they are filled is a nice finishing touch.
A few good garnish candidates:
a small leaf like parsley or cilantro or chervil or dill
a light sprinkle of minced fresh chives
capers or smoked salmon/dill or an olive slice
crisscross 2 mini batons of chives or thinly sliced roasted red pepper strips
chopped thin crispy prosciutto or crispy smoked bacon
a tiny dollop of olive tapenade or caviar or fish roe

A shake of paprika over the filled eggs used to be the norm back in the day but can be a challenge to control the volume and consistency.

You won't believe how popular deviled eggs are at even the most frou-frou events.

 
OK, apparently I am outvoted. smileys/smile.gif DD will be happy. Thanks for the packing info - very useful!

 
You must log in or register to reply here.
Back
Top