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At a Wedding Reception where a full meal is to be served, hors d'oeuvres may be offered to guests during the first hour of the reception. However, at a tea or cocktail reception, hors d'oeuvres will be the "main course".
There are may options for hors d'oeuvres, depending on the formality of your reception and the type of food to be served at the meal. Popular food that can easily be picked up and eaten with one hand are best.
Here are some delicious hors d'ouevre ideas you may want to consider
* Chinese Won Tons with a plum Sauce
* Chicken and Shrimp Egg Rolls with a plum sauce
* Pot Stickers with a Sesame Sauce
* Glazed Chicken Drumettes
* Swedish Meatballs
* Italian Meatballs
* Seafood Salad Mould with assorted crackers
* Petite Cocktail Quiches
* Stuffed Deviled Eggs with choice of: coconut and chutney, traditional or topped with caviar
* Imported and Domestic Cheese Display with assorted crackers
* Fresh Fruit Fantasy with Strawberry Chiffon Dip or Chocolate Fondue
* Warmed Spree of Brie Cheese topped with brown sugar and nuts, served with French bread
* Teriyaki Ribbon Chicken or Beef
* Italian Sausage Marinara
* Salmon Mousse on toast rounds
* Cascading Vegetable Display with a fresh dill dip
* London Tea Sandwiches
* California Baja Rolls
* Taquitos
* Tomato, Cucumber and Green bean Salad
* Tomato, Mozzarella and Bermuda Onion Salad
* Rumaki
* Bacon Wrapped Dates Stuffed with Sun Dried Apricots
* Fresh Melon Wrapped in Honey Baked Ham
* Mushrooms Stuffed with Spiced Cream Cheese
* Sautéed Mushrooms in a pastry shells
Hors d' oeuvres may be set out on tables "buffet style" for guests to help themselves, or they may be passed around on trays by waiters and waitresses.
When selecting hors d' oeuvres for your reception, consider whether heating or refrigeration will be available and choose your food accordingly. When planning your menu, consider the time of day. You should select lighter hors d' oeuvres for midday receptions and heavier ones for an evening reception.
Tips to Save Money:
Tray pass hors d'oeuvres during cocktail hour and serve a lighter meal.
Avoid serving hors d 'oeuvres that are labor intensive or that require expensive ingredients. Compare two or three caters; there is a wide price range between caterers for the same foods.
Consider serving hors d'oeuvres "buffet style". Your guests will eat less this way than if waiters and waitresses are constantly serving them.
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If you are a true blue cheese-lover through and through, then just saying 'brie' would excite your taste buds. Perhaps you would even salivate. Brie cheese, with its rich history to back it up and a truly impeccable taste that matches meat, vegetables, fruits or sauces, deserves more than a minute of attention.
According to some legends, Emperor Charlemagne of France had his first bite of the creamy cheese and instantly fell in love with it. Who wouldn't, anyway? Brie cheese tastes fruity and is also soft and creamy. Perhaps your interest towards this type of cheese would be doubled if you would learn that Charlemagne's dying wish was to have a 'last bite' of his favorite brie! But all of that was way back in the eighth century and until now, the cheese's popularity has not waned.
In addition to the famous Charlemagne legend, a certain Frenchman named Talleyrand suggested a worldwide competition where judges would decide which cheese was the best. Naturally, brie cheese ran away with the title: "King of All Cheeses".
The 'original' French Brie is manufactured in Seine-et-Marne in Paris. It got its name from La Brie which is one of the provinces of Northern France. Modern day French, call it, well...French Brie.
And no one could contest the way brie has withstood the test of time because it still is the number one cheese in France (with about 400+ different types all over the country).
It is actually illegal to import this type of cheese in the United States because milk products that are used for cheese processes should be aged 60 days, at least. So for those who could not afford to go to Paris and buy the 'real thing', they can buy from those who manufacture this cheese locally.
French Brie is made of cow's milk (unpasteurized). Its commercial counterparts, on the other hand, are made of whole or skim milk (pasteurized). True Brie is a mixture of the following flavors: hazelnut, herbs and fruits. It is not cooked. It is only heated to just below 37 degrees Celsius during the stage of renneting. After heating, it is placed in mold and sprinkled with dry salt.
The process of maturation, which is about four weeks (or more), takes place in a cellar. These cellars are specially built for the purpose of creating brie cheese. These cellars should maintain a certain temperature to ensure that the fragile cheese is not destroyed. Since this is so, brie cheese manufacturers are not assured that maturation would really take place. Much risk is involved in this type of business.
The 'real Brie' naturally develops molds around its exterior while the commercial ones have to be sprayed with spores (artificial ones) around the edges to develop the same result. The moldy exterior is actually edible and should be served together with whatever food goes with the cheese or when it is served, alone, as an appetizer.
Now let's get down to the most interesting part: eating Brie. The best way to consume brie is to have it at room temperature. As an appetizer, brie cheese is delectable and very versatile. It is usually paired with crackers, fruits, nuts and even breads.
There are so many ways of cooking and presenting brie. And the best wines to go with this mouth-watering cheese? 'Cote-du-Rhone' (a type of red wine), Chardonnay, Beaujolais Nouveau, Burgundy or Bordeaux (still red) and, of course, champagne. The keywords are: any sparkling wine.
For cooking, brie is best used as a topping for certain foods. If one is interested in knowing some recipes that use brie cheese, there are several of them that are offered on some websites. Examples of brie recipes that you could research are:
1. Baked Brie (with Amaretto)
2. Baked Potatoes with Brie
3. Spicy Roast Beef and Brie Panini
4. Rose-glazed Brie
5. Four Cheese Pate
6. Brie-stuffed Chicken Breasts
7. Savory Cheesecake
8. Walnut-glazed Brie
9. Upscale Cuban Panini Sandwiches
10. Black Olive Pate
Being able to know the history and the qualities that made Brie 'King' is as important as enjoying the meals this cheese improves. After all, you just don't just crown something for no reason. Brie IS king and will remain so for many years more. We can bet on that!
Milk Tart or Melktert is one of those classic South African dishes, that show up in infinite shades of cream at every social event where people bring a sweet contribution. At school fundraisers and tea and cake sales you will find several different versions interspersed with the odd tipsy tart, vetkoek, koeksisters or crunchies for variety.
A pastry case filled with a pale custard filling and speckled with cinnamon, it has a dense creamy texture that is sweet but not sickly, the comfort factor of creamy rice pudding without the bulk. Even my children, who don't go for rich, creamy things, like it and it's a great way of using up that extra pint of milk that is about to go past its sell by date and at the same time getting the kids to up their dairy and calcium intake without overdosing on cream and fat. It uses half-fat milk not cream so is also a good choice for those who have to avoid cream but are missing the indulgence of it.
The joy of this particular recipe for a Crustless Milk Tart is that it by-passes the need for pastry, the filling going straight into a buttered pie dish and into the oven, so it can be assembled in five minutes, baked for 45 minutes and produce a tea time treat with almost no effort. Also all the ingredients are mixed up in one bowl, leaving very little washing up. I've seen many other traditional recipes that demand that you whisk egg yolks and whites separately then fold in, but this way is already so delicious that there seems to be no need, unless you are looking for entertainment! This version is perfect for afternoons when you have a thousand other things to do and unexpected visitors show up for tea, or when you just feel the need for comfort food on a cold winter's afternoon.
Crustless Milk Tart Recipe
¾ cup / 185ml self-raising flour
2 cups / 500ml milk
2 eggs
¾ cup / 185 ml sugar
1 tsp vanilla essence
1 oz / 25g melted butter
pinch salt
½ tsp cinnamon
Put all the ingredients together into a bowl or food processor and beat to a smooth batter. Pour into a buttered pie dish (approximately 23cm/9" in diameter, but it doesn't matter if it's not exact,the finished tart will just be either a bit deeper or shallower). Sprinkle the cinnamon over the top. Bake for 45 minutes at 175C / 350F. Serve warm or cold. It sinks and becomes denser as it cools. If you eat it hot you'll need a spoon to scoop up the soft custardy tart but cold you can pick up the slices in your hand, if it hasn't vanished long before then.
If you feel like it you can always use a pastry base with this recipe as the filling. Use either puff pastry or a sweet shortcrust pastry and line the dish with it before pouring in the filling.
Copyright 2007 Kit Heathcock
This is the 6th edition of the weekly 30-minute menus for 2010. These are published on a weekly basis; I like to develop the weekly menus on Thursday or Friday, grocery shop on Saturday, and start the week's menus on Sunday.
Gosh, winter is still blowing strong here in Atlanta! The menus this week are planned for keeping everyone at your table warm on the inside with smiles on the outside. Even though the Tilapia Bundles (Thursday) sound fancy, they are quite easy to prep so they make a great week-night supper for busy families.
Sunday is Super Bowl Party time! I am serving 'Cincinnati Chili for a Crowd' for the main course; it has all the fixings that any guest will want plus it is quick and fun to prepare. For the appetizer course, I will serve a 'Tex-Mex' appetizer course: Sharp Cheddar Wedge with Farmhouse Chutney; Buffalo Wings and Celery, Carrots, Ripe Olives, Sliced Apples with Blue Cheese Dressing; Tortilla Chips and Simple Water Crackers; plus Smokehouse Almonds to top off the spread.
You will find that I use several cooking methods, mix and match, to get dinner on the table quickly! (The ingredients in parenthesis show some of my quick-prep steps.) You can always substitute your favorite made-from-scratch recipes when you have more time.
I hope you have a great week!
Sunday: Super Bowl Party!
Cincinnati Chili for a Crowd (Cinci chili 5 ways with noodles, shredded cheese, onions, beans, or plain; save any leftover chili for Wednesday)
Condiment Bar (jarred salsas and relishes with sour cream)
Citrus and Avocado Salad (jarred citrus; save any leftover citrus for Wednesday)
Stacked Brownies (purchased brownies and chocolate syrup)
Monday:
Mushroom Fritters with Vindaloo Sauce (vegetarian; sliced mushrooms, jarred Vindaloo sauce)
French Bread
Fresh Fruit Salad
Toasted Pound Cake with Ice Cream (purchased ice cream; buy extra ice cream for Thursday and Saturday)
Tuesday:
Bistro Chicken (canned tomatoes, jarred salad dressing, shredded mozzarella cheese)
Rice or Pasta (purchased rice or pasta)
Fresh Green Beans
Caramelized Peaches and Cream
Wednesday:
Corn Bread and Chili Strata (purchased corn bread, canned chili or leftovers from Sunday, jarred salsa)
Citrus Salad (bagged greens, jarred citrus)
Chocolate Cupcakes (purchased cupcakes)
Thursday:
Baked Tilapia Bundles with Dill (puff pastry)
Asian Stir-Fry (frozen stir-fry veggie mix)
Cranberry-Apple Salad
Tuilles with Ice Cream (purchased tortillas and ice cream)
Friday:
Tuscan Pasta (boxed pasta, canned cannelloni beans, shredded cheeses)
Sliced Tomato Salad
Baguette
Peach Macaroon Cups (canned peaches, purchased macaroon cookies)
Saturday:
Kung Pao Chicken (chicken tenders)
Fried Rice
Melon Salad with Apricot Dressing (apricot jam, yogurt, shredded coconut)
Ginger Ice Cream and Fortune Cookies (purchased ice cream and cookies)
I sincerely hope you have fun with your meal planning and preparation,
Elizabeth Randall and Family
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