At a Wedding Reception where a full meal is to be served, hors d'oeuvres may be offered to guests during the first hour of the reception. However, at a tea or cocktail reception, hors d'oeuvres will be the "main course".
There are may options for hors d'oeuvres, depending on the formality of your reception and the type of food to be served at the meal. Popular food that can easily be picked up and eaten with one hand are best.
Here are some delicious hors d'oeuvre ideas you may want to consider
* Chinese Won Tons with a plum Sauce
* Chicken and Shrimp Egg Rolls with a plum sauce
* Pot Stickers with a Sesame Sauce
* Glazed Chicken Drumettes
* Swedish Meatballs
* Italian Meatballs
* Seafood Salad Mould with assorted crackers
* Petite Cocktail Quiches
* Stuffed Deviled Eggs with choice of: coconut and chutney, traditional or topped with caviar
* Imported and Domestic Cheese Display with assorted crackers
* Fresh Fruit Fantasy with Strawberry Chiffon Dip or Chocolate Fondue
* Warmed Spree of Brie Cheese topped with brown sugar and nuts, served with French bread
* Teriyaki Ribbon Chicken or Beef
* Italian Sausage Marinara
* Salmon Mousse on toast rounds
* Cascading Vegetable Display with a fresh dill dip
* London Tea Sandwiches
* California Baja Rolls
* Taquitos
* Tomato, Cucumber and Green bean Salad
* Tomato, Mozzarella and Bermuda Onion Salad
* Rumaki
* Bacon Wrapped Dates Stuffed with Sun Dried Apricots
* Fresh Melon Wrapped in Honey Baked Ham
* Mushrooms Stuffed with Spiced Cream Cheese
* Sautéed Mushrooms in a pastry shells
Hors d' oeuvres may be set out on tables "buffet style" for gues to help themselves, or they may be passed around on trays by waiters and waitresses.
When selecting hors d' oeuvres for your reception, consider whether heating or refrigeration will be available and choose your food accordingly. When planning your menu, consider the time of day. You should select lighter hors ' oeuvres for midday receptions and heavier ones for an evening reception.
Tips to Save Money:
Tray pass hors d'oeuvres during cocktail hour and serve a lighter meal.
Avoid serving hors d 'oeuvres that are labor intensive or that require expensive ingredients. Compare two or three caters; there is a wide price range between caterers for the same foods.
Consider serving hors d'oeuvres "buffet style" . Your guests will eat less this way than if waiters and waitresses are constantly serving them.
If you want more ideas check out this book
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