Wedding Party Finger Foods

Local.com
July 7, 2011

Gone are the days of “chicken or beef?” Wedding reception menus are becoming more inventive and gourmet-inspired. They are also coming in smaller packages — big flavors in tiny morsels, perfect for standing cocktail hours before dinner receptions or hors d’oeuvres receptions at non-mealtimes. Finger foods allow for an extensive spread rather than just two entrees, and hors d’oeuvres receptions let guests mingle freely, unencumbered with utensils and stiff seating arrangements.

Elegant Hors d'Oeuvres
Serving lobster tail to your entire guest list may not be an option. Instead, downsize those delicacies. The “wow” factor will be the same without the impact on your budget. Bacon-wrapped scallops are classic, while truffled deviled eggs put an unexpected twist on a guilty pleasure. Endive leaves become edible spoons when dolloped with crab salad or caviar. Serve lamb “pops,” mini lamb chops eaten like lollipops. Or send around an amuse-bouche, chilled soups like gazpacho or vichyssoise in shot glasses.

Whimsical Snacks
Who says elegance can’t be fun? Whimsical treats that put a gourmet spin on carnival fare and childhood favorites will please your guests’ imaginations as well as their palates. Mini empanadas filled with lobster or lamb are small packages filled with big flavor. Serve mini cotton candy for a lighter-than-air sweet. Offer French fries fried in duck fat or drizzled with truffle oil and served in paper cones. A miniature version of a wedding staple, shrimp cocktail, is fun and inventive when served in shot glasses. And you can’t go wrong with the ultimate finger food, sushi.

Comfort Foods
Balance a highly gourmet menu with reinvented comfort foods like mini burgers. For a fancy element, top them with fine cheeses or exotic condiments. Macaroni and cheese in parmesan cups are two-bite wonders, especially when made with a blend of upscale cheeses. Meatballs wrapped with spaghetti roll a whole pasta dish into one bite. The ultimate comfort food, the grilled cheese sandwich, can be made bite size and adult-friendly with roasted tomatoes, figs, prosciutto and other interesting additions.

Sweet Treats
Cupcakes are replacing the traditional wedding cake, but why stop there? End your wedding celebration on a sweet note with a fully stocked dessert bar. Invoke the flavor of cake without the plate and fork: cake balls, crumbled cake rolled with frosting and dipped in chocolate, can be made in endless flavor combinations. Truffles are little delicacies perfect for chocolate-lovers. Tiny brownies with an interesting flavor element are a familiar favorite, and mini dessert crepes lend a Parisian flair to your unforgettable evening.

References
“Brides”; International Foods for Cocktail Hour
“Martha Stewart Weddings”; Mini Hors d’Oeuvres
The Knot: Wedding Receptions: Creative Cuisine