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Paula 11/05/07 |
My daughter is getting married on 12/29/2007. She and her future husband are going to be missionaries but at this time do not know where there will be going. So we are planning an international appetizer buffet for 250 guests. Below are my thoughts for the appetizers. Please advise me how much to serve of each item and how many appetizers are necessary. And if some should not be included. If you have any other ideas, recipes etc. please let me know. I am cooking some items ahead and freezing and a friend who caters will be cooking the items that cannot be done ahead the day before and the day of the wedding. Europe (Italy, France, & Spain) Brochettes of melon, proscuitto & fresh mozarella Bacon wrapped prunes Herbed Gourges (cheese puffs) make ahead & freeze Caponata (eggplant dip-makes 2 weeks ahead & refrigerate.) Fresh Tomato Brushetta Bruschetta with Goat cheese, roasted peppers & Basil Smoked Salmon pate Mini meatballs in Saffron Sauce (make ahead & freeze
Middle East, Greece & Africa
Far East & India
The Americas Need help with this catagory. What other items would you suggest? I live in South Texas, so Mexican food is a staple around here. It would be nice to include some South American or Carribean treats. Any ideas?
Thank you so much for your help. |
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Paula 11/05/07 |
Oops! Forgot to include that the wedding is at 4 p.m. Paula |
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ellen 11/05/07 |
A 4 PM wedding means starving guests, so you want to end up with 1 1/2 pounds of food per person- folks are basically eating dinner. You have a great selection. With 250 people, I try to plan 6-8 different appetizers per each 100, you would be looking at about 20 dishes and you are right in the ballpark with your dishes. The only one that concerns me is the caponata- I would not refrigerate for 2 weeks- 4 days, maybe. You have done well in meats and breads, the areas to enhance might be fruits, vegetables and cheeses. What about a Mexican style fruit tray with jicama, cucumber, melons, pineapple, maybe strawberries and grapes, with lime juice to dress and a side of red pepper for the adventurous to sprinkle on? Or you could go Caribean with pineapple, papaya, etc. If the budget allows, a Mexican style seafood/shrimp cup, with the seafoods mixed into the sauce, served in clear cups, would be delicious. A big seven layer dip is a less expensive alternative. Sweet empanadas with guava and cream cheese might be an option, or a platter with goat cheese and guava paste in tiny slices. And you might want to have some traditional US items such as cheese balls/logs and breads. Or a hot artichoke and spinach dip. Or real country ham sliced off the bone with tiny rolls, a great holiday treat. When figuring amounts wth this many choices, figure 1 of each for everyone for about a two hour party, with 1/4 cup, or about 2 ounces as a measure on the things that don't come in pieces/ Excep[t the dates- people scarf these, I always provide at least 3 per person. |
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ellen 11/05/07 |
By the way, some finger vegetables, like whole cooked but firm asparagus, blanched baby carrots marinated with mint and thyme, cherry tomatoes and blanched cauliflower will add color and choice to the veggie side. |