canapes

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mandy t

canapes

Am doing my sons wedding reception food and would like some ideas what to put on canapes that wont go too soggy or dry up as have to be done the night before(or very early morning!) as no time next day. Also running out of fridge room so need to be left out but covered.

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Lizzie Lancashire

Wedding canapes

Wow, that's a tough one! I could only think of cheese straws and Delia's pistachio sables (both recipes on this site). Should warn you that although the sables are delicious, you don't get very many from one batch.

I'm sure you'll get some better ideas from the more experienced cooks on this board. The wedding will be fabulous, whatever you serve!

Good luck.

Lizzie

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Honey

Canapes

Gosh Mandy, that is a hard one to answer. I can't think of any that could be left out overnight. How many guests will there be? I think you will need an army of helpers on the day... something that is quick to assemble like blinis and Philly and smoked salmon and a couple of stems of chives on the top or cavier perhaps? Or Salmon Rillette perhaps? But all would need to be kept refrigerated.

Hope someone can help you.

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sam from worthing

canapes

could you give us an idea of numbers to cater for. And will you need special requirements at all, like allergies - most canapes would be a mix that allows for vegetarians too, sound like you want all cold nibbles too.

I also don't know of anything that could be "left out", even covered up or stored in lidded containers.

have you a cool box/bag with freezer packs - or a very kindly neighbour (or 2) for fridge space that you could borrow.

some things could be made well ahead and stored in the freezer - then remove from freezer early the morning needed.

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Linzechris

canapes

I would go with Sam's idea and make canapes, freeze them then get them out that morning, early to defrost and they will be perfect once the guests arrive. Most things will need to be refridgerated or will dry out so there is not much scope otherwise, sorry.

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mandy t

canapes

I am catering for about 50 people. Not much time from after wedding and then eating either, so most have to be done early morning and put out last minute. All help much appreciated

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Saucey

Canapes

A bag of Lays and a bowl of nuts?

Sorry, was trying to be funny.

That is a hard one. I would go for antipasto platters with a variety of meats and bits and pieces along with bread sticks and loaves of french bread. The meats would all stack easily in the fridge and things like olives and marinated mushrooms, artichokes etc can all be kept without regrigeration. Then perhaps some smoked salmon (will stack easily in the fridge) and perhaps some cheese boards with water biscuits and fresh fruit.

All that would be required on the morning of the wedding would be to assemble the platters.

Good luck!

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Saucey

Canapes again

Mandy, you haven't mentioned if it is just canapes that you are doing or are you catering a full 3 course meal? Just wondering if that is why you do not have much fridge space available.

Thinking some more, you could do Delia's mini yorkshires with rare roast beef and horseradish creme and mustard sauce. These are delicious and always go down well. The yorksires can be made in advance and frozen.

Another idea is mini poppadoms (I am sure I saw them in Tesco when I was last in the UK) filled with a dollop of some type of curry - butter chicken perhaps? Make the curry in advance and freeze then it is once again just an assembly job on the day.

 
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