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How to Choose Hors D'oeuvres for Your Wedding

Suzy Dale

No caterer knows Fairfield county better than Suzy Dale. Suzy was raised in New Canaan, Connecticut...

No caterer knows Fairfield county better than Suzy Dale. Suzy was raised in New Canaan, Connecticut...

Jul 23 4 minutes read

Truth be told, everyone comes to a wedding expecting to be well fed.  So often I hear people say
"oh, if only we could just eat hors d'oeuvres all night!" And even if a fancy dinner is planned, most
couples want to lead with their best foot, offering great hors d'oeuvres choices!  

My advice is to offer 6 choices with 3 "bites" of each.  This will offer a nice variety, and guests will get more than one taste of each.  It's important to keep vegans, vegetarians and gluten-free appetites in mind, and have a nice mix of hearty and lighter alternatives. In terms of size, the hors d'oeuvre should be no more than one bite.  Nothing is worse that trying to wrestle with a baby lamb chop, bone, sauce and drink.  It usually doesn't end well!! 

Break out the options by category based on light/heavy and meat/no meat and choose 1 or 2 from each category. This will help you narrow in on your final, nicely balanced menu.

Here is a sample of some of our favorites!

Light without the meat

  • Parmesan Puffs

  • Crisp Corn Cup

  • Tartlets with Brie and Asparagus or Brie/Chutney/Bacon

  • Mushroom Croustades

  • Open Faced Cucumber Sandwiches

  • Endive Spears with Roquefort Mousse or Crème Fraiche and Caviar

  • Tortilla Spirals – Flour Tortillas with Chilis, Scallions, Olives, Cheese and Mexican Spices

  • Gorgonzola Tartlets with Fresh Pear Salsa

Light with meat

  • Shrimp Toast with Ginger-Soy Dipping Sauce

  • Sesame-Crusted Ahi Tuna on Rice Chips with Wasabi Mayo

  • Cherry Tomatoes filled with:  Bacon and Lettuce (Mini BLT’s), 

  • Asparagus wrapped in Prosciutto di Parma, or Smoked Salmon

  • "Tuscan Ovens" (Phyllo Cups with Pepperoni, Marinara Sauce, Fresh Mozzarella, Oregano)

  • Petite Lobster Rolls

  • Smoked Salmon on Toast Points with Caper/Onion Butter

  • Crab Pillows

  • Candied Bacon Squares

  • Assorted Wontons (Pork, Chicken, Shrimp or Vegetarian) with Dipping Sauce

  • “Tijuana Wontons” – Beef and/or Chicken with Cheese and Mexican Seasonings

  • Mini Croquettes (Chicken, Salmon or Shrimp) with Dipping Sauce

  • Cocktail Puffs filled with:  Curried Chicken, Crab Salad

  • Poached Shrimp with Traditional Cocktail Sauce or “Lamaze” Sauce

Hearty without the meat 

  • Celery Stuffed with Pub Cheese or Blue Cheese

  • Polenta Crostinis with Roasted Pepper/Basil Topping

  • Herbed Goat Cheese, Tapenade, Guacamole

  • Devilled Eggs

  • Marinated Olives

  • Phyllo Flowers with:  Brie and Raspberry Jelly (or Fig Jam), Goat Cheese, Sun-Dried Tomatoes/Pesto

Hearty with meat

  • Roasted Pork on Baguette with Dried Cherry Chutney

  • Rumakis (Bacon-Wrapped Water Chestnuts or Pineapple or Chicken Livers)

  • Filet of Beef on Baguette with Arugula and Horseradish Sauce

  • Mini Quesadillas (Crab, Chicken, Cheese) with Salsa

  • Beef or Chicken Satay with Dipping Sauce

  • Bacon-Wrapped Dates Stuffed with Almonds, or Chive/Cream Cheese

  • Mini Crab Cakes with Remoulade or Chipotle Sauce

  • Scallops wrapped in Bacon with Maple Mustard Cream

  • Grilled Chicken Sausages with Honey Mustard

  • Savory Palmiers (Puff Pastry “Elephant Ears” with Assorted Fillings – Pepperoni, Pesto, Parmesan)

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