This week we’re getting back to our hors d’oeuvre reception menu, a great option for small weddings. We started with tips for Hors d’Oeuvre Receptions, and a selection of meat and dessert hors d’oeuvres recipes for a 40-person reception. The menu will be kosher, and meaty (with vegetarian options), with make-ahead options for couples self-catering their reception.
See the entire Hors d’Oeuvres Reception Menu.
Kishke is a traditional Eastern European Jewish sausage usually served with cholent, but this is a vegetarian version served up as an hors d’oeuvre. The recipe comes from Roberta Leviton’s The Jewish Low-Cholesterol Cookbook, now out of print. The only change I made is to specify a food processor instead of a blender, since the book comes from a time before food processors. Does that qualify the recipe as vintage? Maybe not, but it is tried and true.
It can be made months ahead and frozen (yeah!).
For the 40-person hors d’oeuvres reception, make two batches.
Ingredients for Vegetarian Kishke Hors d’Oeuvres
- 8 ounces parve wheat crackers
- 2 carrots, coarsely chopped
- 6 celery stalks, coarsely chopped
- 1 medium onion, quartered
- 4 Tablespoons margarine, melted
- 2 teaspoons salt
Instructions for Vegetarian Kishke Hors d’Oeuvres
- Pulverize the crackers in batches in a food processor. This yields 2¼ cups cracker crumbs. Set crumbs aside.
- Finely chop the vegetables in a food processor.
- Mix the crumbs, vegetables, melted margarine and salt together in a large bowl.
- Oil three pieces of aluminum foil 8 inches by 12 inches. Form the vegetable-cracker mixture into 3 rolls about 1½” by 9″ on the foil sheets.
Roll up the sheets and fold the edges to seal. Freeze overnight or until hard.
- Unroll the foil and place the frozen rolls on heavily greased baking sheets or pans. Bake at 350°F for 1 hour.
- Cut into 3/4- to 1-inch slices.
- Serve with toothpicks.
Make Ahead Options
Freeze finished slices. Reheat when ready to serve.
√ See the entire Hors d’Oeuvres Reception Menu…