Guest guest Posted August 27, 2007 Report Share Posted August 27, 2007 Congrats on your big day! Go to our recipe files and look in the appetizer recipe folder also look in the salad folder and hummus folder. I know you will find some delicipus recipes that are easy to fix and tasty. We understand about doing what you have to do with a group of non-vegetarians that will be attending. I'm certain many of us have had to do the same thing. Donna Sent via BlackBerry from T-Mobile " Denise Gontard " <dgontard Mon, 27 Aug 2007 09:53:54 To: Help! Need Wedding Menu ideas! *sigh* I'm feeling a little overwelmed. I'm getting married next week and I'm doing all the cooking for the reception... for 50. I just can't afford a caterer. I've asked for help, but the people I've asked are freaking out more than I am... so I have gently withdrawn my request for help. (that's ok, I'll figure it out). What I'm really stumped on are appetizers. My main courses are a savory rolled omelet stuffed with a mushroom mixture (think jelly roll pinwheels), and a chicken in a tarragon sauce (yes, I'm caving to the carnivores). I'm serving it with a roasted veggie salad and rice pilaf. I'd like to stay with Italian or French influenced appetizers, Californian is ok too. But simple is essential! For appetizers, I've got toasted polenta with a sundried tomato chutney on my list. I was also going to get a platter of fresh veggies with dip, and a platter of fresh fruit with chocolate dip. I plan on serving artisan bread with extra virgin olive oil (EVOO) infused with garlic and basil for dipping at the tables. Thankfully, the cake is taken care of! Oh, yay, this is an outdoor wedding in the evening. Thanks in advance for your help! Denise G. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 27, 2007 Report Share Posted August 27, 2007 *sigh* I'm feeling a little overwelmed. I'm getting married next week and I'm doing all the cooking for the reception... for 50. I just can't afford a caterer. I've asked for help, but the people I've asked are freaking out more than I am... so I have gently withdrawn my request for help. (that's ok, I'll figure it out). What I'm really stumped on are appetizers. My main courses are a savory rolled omelet stuffed with a mushroom mixture (think jelly roll pinwheels), and a chicken in a tarragon sauce (yes, I'm caving to the carnivores). I'm serving it with a roasted veggie salad and rice pilaf. I'd like to stay with Italian or French influenced appetizers, Californian is ok too. But simple is essential! For appetizers, I've got toasted polenta with a sundried tomato chutney on my list. I was also going to get a platter of fresh veggies with dip, and a platter of fresh fruit with chocolate dip. I plan on serving artisan bread with extra virgin olive oil (EVOO) infused with garlic and basil for dipping at the tables. Thankfully, the cake is taken care of! Oh, yay, this is an outdoor wedding in the evening. Thanks in advance for your help! Denise G. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 27, 2007 Report Share Posted August 27, 2007 Try Cool Veggie Pizza, cut into squares. I slid if off my pizza stone onto a pretty plate before I cut it. Also the Chili Cheese Squares. I make those often for brunches and showers and they are a huge hit. My Cheese Ball is very easy to make and looks very pretty. You could shape it into a heart for your wedding. It is rolled in toasted pecans. Serve with a box of pretty assorted crackers from Sam's Club Also very easy to make. The recipes are in the files except for the Chili Cheese Squares. Chili Cheese Squares 4 c. grated Cheddar cheese 4 eggs 1 onion, finely chopped(use a mandolin) 1/2 of a Green Bell Pepper, finely chopped 1/2 of a Red Bell Pepper finely chopped 1 sm. jar of diced Pimento's 1 4oz. can of diced Green chili's or you can dice up a few jarred Jalopeno slices. Mix your eggs together well and all of the ingredients. Pour into a 9 x 13 Casserole dish and bake @ 350 for about 20 minutes or until set and top is bubbly. Remove and cut into squares. Serve the squares on a pretty serving dish with garnishes of curly parsley. Another idea is to make a pretty watermellon basket. Buy one of the V-shaped cutters from Pampered Chef or a kitchen supply store. Walmart may even have them. Make a handle mid ways across. We use a washable marker and make our outline to follow. Then just wash off any of the washable marker afterwards. You can make ball from different fruit and have a large bowl of it to just keep refilling the basket with. To cut down on time, you could just cut the fruit into chunks and it will still be very pretty. You can make it a fruit salad. Watch this video for a great demo on making it. They use a straight knife to make theirs and that is another option. http://video.about.com/homecooking/Watermelon-Basket.--3T.htm Hope this helps. Judy - <thelilacflower " Vegetarian Group " Monday, August 27, 2007 2:21 AM Re: Help! Need Wedding Menu ideas! > Congrats on your big day! Go to our recipe files and look in the > appetizer recipe folder also look in the salad folder and hummus folder. > I know you will find some delicipus recipes that are easy to fix and > tasty. We understand about doing what you have to do with a group of > non-vegetarians that will be attending. I'm certain many of us have had > to do the same thing. > Donna > Sent via BlackBerry from T-Mobile > > > " Denise Gontard " <dgontard > > Mon, 27 Aug 2007 09:53:54 > To: > Help! Need Wedding Menu ideas! > > > *sigh* I'm feeling a little overwelmed. I'm getting married next week and > I'm doing all the cooking for the reception... for 50. I just can't afford > a caterer. I've asked for help, but the people I've asked are freaking out > more than I am... so I have gently withdrawn my request for help. (that's > ok, I'll figure it out). > > What I'm really stumped on are appetizers. My main courses are a savory > rolled omelet stuffed with a mushroom mixture (think jelly roll > pinwheels), and a chicken in a tarragon sauce (yes, I'm caving to the > carnivores). I'm serving it with a roasted veggie salad and rice pilaf. > > I'd like to stay with Italian or French influenced appetizers, Californian > is ok too. But simple is essential! > > For appetizers, I've got toasted polenta with a sundried tomato chutney on > my list. I was also going to get a platter of fresh veggies with dip, and > a platter of fresh fruit with chocolate dip. I plan on serving artisan > bread with extra virgin olive oil (EVOO) infused with garlic and basil for > dipping at the tables. Thankfully, the cake is taken care of! > > Oh, yay, this is an outdoor wedding in the evening. > > Thanks in advance for your help! > Denise G. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 27, 2007 Report Share Posted August 27, 2007 Many years ago I made vegan apetizers for a wedding of 80 people (that was my gift to them). If my memory serves me right, these are the appetizers I made: baked samosas in phyllo dough with mint tamarind chutney Seitan mole mini - tamales vietnamese salad spring rolls with spicy peanut sauce stuffed mushrooms stuffed grape leaves They are all time consuming, but I'll be glad to share the recipes if you want any of them in particular. , " Denise Gontard " <dgontard wrote: > > *sigh* I'm feeling a little overwelmed. I'm getting married next week and I'm doing all the cooking for the reception... for 50. I just can't afford a caterer. I've asked for help, but the people I've asked are freaking out more than I am... so I have gently withdrawn my request for help. (that's ok, I'll figure it out). > > What I'm really stumped on are appetizers. My main courses are a savory rolled omelet stuffed with a mushroom mixture (think jelly roll pinwheels), and a chicken in a tarragon sauce (yes, I'm caving to the carnivores). I'm serving it with a roasted veggie salad and rice pilaf. > > I'd like to stay with Italian or French influenced appetizers, Californian is ok too. But simple is essential! > > For appetizers, I've got toasted polenta with a sundried tomato chutney on my list. I was also going to get a platter of fresh veggies with dip, and a platter of fresh fruit with chocolate dip. I plan on serving artisan bread with extra virgin olive oil (EVOO) infused with garlic and basil for dipping at the tables. Thankfully, the cake is taken care of! > > Oh, yay, this is an outdoor wedding in the evening. > > Thanks in advance for your help! > Denise G. > > Quote Link to comment Share on other sites More sharing options...
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