Carving Hot
Heads! I need your creative ideas for my wedding reception.?
We have an official reception in a posh club pretty hors'doerves heavy. The chef is very talented club and welcomes new ideas for interesting hors d'oeuvres. He asked me to do research and find things that I think sound good and should be able to do anything. Any suggestions? We have a table with smoked salmon, chocolate fountain with fruit, carving station and table cheese. We expect to have 3 hots and colds and 3 on the tables and walk around. Any suggestions for? Thank you in advance!
Sorry I'm not a chef, I'm only a young Italian girl who loves to cook! I write soe Italian recipes can be I could help .. I hope so! Crostini di mare - fish salad on toast serves 4 8 slices of bread of 200 g (7 oz) fish salad Toast the bread slices. Pour the fish salad on each slice. Serve hot or cold canapés. Tartine delicate - sofas Dainty 10 slices of white bread and fish, shellfish sauce 50 g (1 3 / 4 oz) frozen shrimp 100 g (3 1 / 2 oz) lobster tails 1 kiwi 4 tablespoons mayonnaise Prepare all ingredients. boiled crawfish tails for ten minutes and the shell. Boil shrimp for 2 minutes. Drain the fish well. Slice lobster tails. Peel and slice kiwi fruit intersections. Take the crust off the bread with a sharp knife, halve each slice. Spread the sauce over the bread evenly. Arrange shrimp and slices kiwi in half and put bread crawfish tails on the other half. Garnish with mayonnaise. Sofas are ready to serve. Torta di verdure - Tart mixed vegetables - 450 g (1 lb) fresh 2 tablespoons dried chives 2 tablespoons teaspoon dried marjoram 2 tablespoons Tea dried tarragon 8 tablespoons of extra virgin olive oil 2 eggs 8 tablespoons grated Parmesan cheese 230 g (8 oz) puff pastry 100 g (3 1 / 2 oz) scamorza cheese, cubed 150 ml (5 oz - 1 / 2 C) light cream Salt Pepper, if you like preparation time This recipe can be very different depending on the type of ingredients. If you use fresh vegetables (you can choose from peas, carrots, apples potatoes, green beans, zucchini, peppers, broccoli, ... but with the same cooking time), you must consider cleaning, washing and cooking, but you can also use frozen vegetables. Clean, wash and cut vegetables into small pieces. Put them in a pan with oil, herbs and water. Season to taste with salt and pepper (if desired) and cook, half covered, over low heat until tender; add more water only if necessary. Cool, then mix with beaten eggs, Parmesan cheese and light cream. Preheat oven at 200 ° C (400 ° F). Line a deep baking dish with the pastry after oiling. Prick with a fork and spoon in vegetable mixture. Sprinkle scamorza (or other cheese kneaded) and bake for about 30 minutes. Allow the pie for a few minutes and serve. Affettati in Cestino di pane - A bowl of bread with salami and ham 700 g (1.5 lb) simple bread dough 4 tablespoons dried chives 100 g (3 1 / 2 oz) cooked ham, sliced 100 g (3 1 / 2 oz) or San Daniele Parma ham (prosciutto crudo), sliced 100 g (3 1 / 2 oz) salami, artichokes 6 sliced Prepare little oil in the dough by following the simple instructions. Add 4 tablespoons dried chives ingredients. Leave the dough rest in a warm place for about two hours. Preheat oven to 200 ° C (400 ° F). Divide the dough into three parts. Using a long pasta rolling pin, roll one portion of dough on a lightly floured surface to a thickness of 2 cm (3 / 4 inches). Help a pastry brush, oil base and the outer side of a soufflé dish. Press dough onto bottom and sides the dish. Try to make the best edge. With the remaining dough to create small round loaves or those braided. Bake for about 15 minutes. This time is enough for your bread bowl, it is probably needed more time for bread. Leave the bread in the dish blew cool well before removing. To stage, place the slices of prosciutto wrapped in sausage and bread bowl with artichokes in oil. Serve with bread. Croston di polenta con Gamberi - prawns on toast polenta polenta June 1960 grams (2 ounces) 6 slices of sweet and sour prawns 4 strips of red and yellow pepper 2 tablespoons oil olive 1 teaspoon mustard few drops of soy sauce SSALT Boil the prawns for 2 minutes and peel. Prepare the vinaigrette with oil mixture with mustard sauce and soy. Season to taste with salt. Cut peppers into thin strips. Toast the slices of polenta, brush them with dressing and arrange prawns and peppers on top. Serve immediately. Fettuccine al Profumo di CAVIALE - pasta flavored caviar 50 g (1 3 / 4 oz) of 15 eggs caviar Quail 1 red and 1 yellow pepper (capsicum), roasted and skinned (also frozen) 2 onions young little (or 1 / 4 onion), finely chopped 2 tablespoons tablespoon dried chives 8 tablespoons olive oil 50 ml (2 oz - 1 / 4 C) dry white wine salt 250 g (8 1 / 2 oz) egg Boil fettuccine quail eggs for 3-4 minutes. Prepare the sauce. Pour oil in a large saucepan, add onion, peppers, thinly strips, chives and wine. Bring to a boil and simmer until the sauce is reduced by cooking. Season with salt. Shell eggs quail and cut into halves. Dip cooked eggs in cold water, because they are cooked with the shell off. If you cook fettuccine, prepare a large bowl with caviar, caviar mixed with 4-6 tablespoons of boiling water. Drain fettuccine al dente, transfer to the pan with pepper sauce, stir with a wooden spoon over high heat. Therein lies the secret: to finish cooking the pasta in the sauce! Add pasta in bowl, stirring gently, garnish with quail eggs and serve immediately. Lasagne con sugo di pesce - Lasagna with fish sauce 600 g (1 1 / 3 lb) of mixed fish, boneless 500 g (1.1 lb) pumpkin 700 ml (25 oz - 3C) of tomato puree 4 tablespoons dried chives 4 tablespoons tablespoons dried parsley 4 tbsp Tea is dead bay leaves Pinch of paprika 2 eggs 250 ml (8 oz - 1C) dry white wine 250 g (8 1 / 2 oz) fresh lasagna 10 tablespoons extra virgin olive oil dry breadcrumbs Choose salted fish fillets such as cod, redfish, grouper, mullet and add a few clams mussels and shrimp. Anyway, you can choose the fish you prefer, but everyone must be boneless. Cut fillets into pieces all means. Clean the pumpkin, remove the skin and steam until tender. Prepare the sauce. Pour tomato puree, wine and herbs in a large saucepan. Begin cooking over medium heat for several minutes. Meanwhile crush the pumpkin with a fork to mash. Add the pumpkin sauce 8 tablespoons olive oil, then gradually all the fish you have chosen based on their cooking time. Consider that you do not have to cook your sauce too and your sauce should be at the end of the right consistency, neither too dry nor too watery. Finally season to taste with salt and mix. Beat the eggs with a pinch of salt and paprika. Preheat oven to 180 ° C (350 ° F). Grease a deep dish with the remaining oil olive and sprinkle with dry breadcrumbs. Spoon sauce abundant on the bottom and make a first layer of lasagne. Cover with fish sauce and some mouthful of beaten eggs, then another layer of lasagne. Continue until all ingredients are used up mind the top layer must be fish sauce. Finally sprinkle with dry breadcrumbs. Bake about 30 minutes or until surface is golden brown. All these recipes are for 4-6 people if you must change the "measures"
US $3.60
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