Tag Archives: cocktail reception menu

Hors d’Oeurve Recipe: Clinton Kelly’s Tapenade Three Ways

The last errand my daughters and I ran on Friday while preparing for the arrival of Hurricane Irene in DC was the library, where we stocked up on books in anticipation of the possible loss of electricity and a three-day reading holiday. As things worked out, we didn’t get much more than the equivalent of a strong summer rain storm, although folks to the east and west of us dealt with some nasty stuff.

Our reading holiday was cut short, but we did make it through a lot of books. Aside from all the curl-up-in-a-chair-and-read-alone books, there was one book, which one of my daughters had picked up, that we read together: Freakin’ Fabulous: How to Dress, Speak, Behave, Eat, Drink, Entertain, Decorate, and Generally Be Better than Everyone Else, by Clinton Kelly. For those of you who don’t fritter away a lot of hours watching The Learning Channel, Clinton Kelly is the male counterpart to Stacy London on TLC’s What Not to Wear.

My favorite section of the book was “Entertain”. I haven’t found so many simple, tasty, impressive looking hors d’oeuvre recipes together in one book in a long time. I’m going to share with you Clinton’s three recipes for tapenade: black olive, green olive, and sun-dried tomato. Because tapenade is parve, it makes a great opening bite in a meat-inclusive meal. Clinton recommends serving all three alongside each other on a slice of crostini, but you can use just one.

Clinton calls this collection “Tapenade Threeway”, but I’m calling it Tapenade Three Ways. Still fabulous. You can make them a couple of days ahead, which, for a home catered event, makes them freakin’ fabulous.

Ingredients for Black Olive Tapenade

½ pound good-quality black olives, pitted and drained
4 anchovy fillets
1 clove garlic, peeled
4 Tablespoons olive oil

Ingredients for Green Olive Tapenade

½ pound good-quality green olives, pitted and drained
2 Tablespoons papers, drained
1 clove garlic, peeled
1 teaspoon fresh lemon juice
4 Tablespoons olive oil

Ingredients for Sun-Dried Tomato Tapenade

½ cup sun-dried tomatoes, drained
2 cloves garlic, peeled
¼ teaspoon salt
6 leaves basil, chopped
3 Tablespoons olive oil

Instructions for Making the Tapenades

Follow these instructions for all three tapenades:

Put all of the ingredients, except olive oil, into a food processor. Pulse a few times to combine, then add the oil tablespoon by tablespoon until a slightly chunk consistency is achieved.

Make Ahead Options

The tapenades can be made a couple of days in advance. Store covered in the fridge.

Advertisements

Leave a comment

Filed under Recipes

Enjoy Our New Summer Bliss Wedding Punch Recipe

watermelon wedding punchWe put on our celebration hats to come up with this cool new wedding punch recipe to celebrate the launch of our new Huppahs.com’s Facebook page. We call our divine creation Summer Bliss.

Your guests will love this original summer punch: a cool combination of watermelon, Catoctin Creek Distillery’s Organic (and kosher!) Watershed Gin, and other tasty ingredients. It makes a refreshing and delicious addition to a wedding or party beverage menu.

Get the recipe on Huppahs.com’s Facebook page.

Along with the recipe, you’ll also find out on our Facebook page how to enter a drawing for a free Catoctin Creek Distillery T-shirt.

Wedding DIY table garlandWe even show you how to style your table like we did using garland from FiftyFlowers.com.

Check it all out – Summer Bliss awaits…

Photo: Jason Weil
Garland: Wholesale flowers from FiftyFlowers.com

Leave a comment

Filed under Recipes

Recipe: Traditional Spiced Almond Hors d’Oeuvre (Pareve)

In Hebrew, the numerical value of the word for nuts, egoz, is 17, the same as the value of the word tov, good. Which means that the two things are related to each other. Hence the prevalence of nuts, particularly almonds, in traditional Jewish wedding celebrations.

Spiced almonds also fit into very modern celebrations as a tasty hors d’oeuvre for a cocktail hour or hors d’oeuvre reception. They can be made a week before serving, which makes them self-catered-wedding-friendly.

This version comes from Gil Marks’ cookbook, The World of Jewish Entertaining: Menus and Recipes for the Sabbath, Holidays, and Other Family Celebrations. It’s a great go-to cookbook for celebrations large and small. Marks also includes in his book a more savory version with rosemary and cayenne pepper.

Gil Marks World of Jewish EntertainingOne of the great things about a cookbook collection is remembering how each book came to be on your kitchen bookshelf. I received this book as a gift after teaching for a few terms at the New North London Synagogue. I miss London! And as Shavuout approaches, I really miss the cheesecake at Paradise Bakery on Golders Green Road. Best cheesecake in the world, you used to be only a short walk from home. Sigh. Let’s see… does Mr. Marks include a cheesecake in his cookbook? He has two! I’m feeling better already.

Ingredients for Spiced Almonds
Makes 4 cups

  • ¼ cup vegetable oil
  • ½ cup honey
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground mace or nutmeg
  • 4 cups (20 ounces) almonds
  • Optional: Salt to taste

Instructions

Preheat the oven to 300 degrees.

Combine the oil, honey, and spices. Add the almonds and toss to coat. Spread in a single layer on a baking sheet.

Roast, stirring occasionally, until the almonds are golden and crisp, about 15 minutes. If desired, sprinkle with salt. Serve warm or at room temperature.

Make Ahead Option

Store the almonds in an airtight container at room temperature for up to one week.

Leave a comment

Filed under Catering, Recipes, Wedding Reception

Recipe: Quail Eggs with Celery Salt Canape (Parve/Vegetarian)

This is the second hors d’oeuvre recipe in our kosher-fied royal wedding canape reception menu. The total menu serves a 40-person reception.

quail eggs and celery salt

Source: tradenote.net, a European quail egg supplier

Quail is kosher, and so are quail eggs. In fact, the Torah tells us that when the Israelites wandering in the desert cried out to God for meat, God sent them quail to eat.

Quail eggs with celery salt are often served as part of an English breakfast. They also make a filling, earthy canape. For breakfast they are usually served in the shell or with the shell half peeled off, but when serving them as reception finger food remove the shells entirely before you serve them.

Ingredients for Quail Eggs with Celery Salt

Makes 60 eggs.

  • 5 dozen quail eggs
  • 2 Tablespoons celery seeds
  • 6 Tablespoons kosher salt (sea salt)
  • ¼ teaspoon black pepper
  • Garnish: Enough leafy herbs to generously line the serving basket or platter.

Instructions for Quail Eggs with Celery Salt

  1. Boil half of the eggs at a time. Bring a large pot of water to boil over moderately high heat. Boil the eggs for 5 minutes. Rinse immediately under cold water.
  2. Peel and dry the eggs.
  3. Grind or crush the celery seeds, salt, and pepper together. Keep the celery salt covered and dry until ready to use.
  4. For an attractive presentation on the buffet, put the peeled eggs in a basket or on a plate generously lined with leafy herbs. Put the celery salt in a bowl alongside the eggs.

Make-ahead Option

Boil the eggs a day ahead. Store in the refrigerator. Peel before serving.

The next canape: Parve Gateau Opera Dessert Canape

Read more recent posts…

3 Comments

Filed under Catering, Recipes, Wedding Reception

Your Own Royal Canape Reception: Kosher-fied Menu and Recipes

We’re tickled pink to see that The Queen’s canape reception for Will and Kate took a cue from Backyard Huppah’s own hors d’oeuvres reception menu by including miniature Yorkshire puddings with roast beef. Your welcome, Your Majesty.

The full menu from The Queen’s reception is below. It includes some mighty tasty looking tidbits.

For your own royal wedding, and for the sheer fun of it, we’re going to create a kosher version of the menu and give you the recipes over the course of a dozen or so posts. The final menu will be meat (fleishig) with parve options. Some of The Queen’s canapès will have to go because they’re just not kosher, like the crab and the pork belly, and some will be cut as we edit the menu down to a selection that is doable for a self-catered reception (although you’ll need to get some help in the kitchen).

To start you off, we’re going to link you back to the hors d’oeuvre that started it all: Individual Yorkshire Puddings with Roast Beef, then we’ll move on to Quail Eggs with Celery Salt. See the full menu below.

Royal Wedding Canapè Reception Menu
Not all of the foods listed in the menu below are kosher. You can find the edited, kosher version of the menu at Kosher-fied Royal Wedding Hors d’Oeurve Reception Menu with Recipes.


Cornish Crab Salad on Lemon Blini
Pressed Duck Terrine with Fruit Chutney
Roulade of Goats Cheese with Caramelised Walnuts
Assortment of Palmiers and Cheese Straws
Scottish Smoked Salmon Rose on Beetroot Blini
Miniature Watercress and Asparagus Tart
Poached Asparagus Spears with Hollandaise Sauce for Dipping
Quails Eggs with Celery Salt
Scottish Langoustines with Lemon Mayonnaise Pressed Confit of Pork Belly with Crayfish and Crackling
Wild Mushroom and Celeriac Chausson
Bubble and Squeak with Confit Shoulder of Lamb
Grain Mustard and Honey-Glazed Chipolatas
Smoked Haddock Fishcake with Pea Guacamole
Miniature Yorkshire Pudding with Roast Fillet of Beef and Horseradish Mousse
Gateau Opera
Blood Orange Patè de Fruit
Raspberry Financier
Rhubarb Crème Brulee Tartlet
Passion Fruit Praline
White Chocolate Ganache Truffle
Milk Chocolate Praline with Nuts
Dark Chocolate Ganache Truffle

Related posts:
Update: The Complete Kosher-fied Royal Wedding Hors d’Oeurve Reception Menu with Recipes
Tips for Hors d’Oeuvre Receptions
Backyard Wedding Menu Fit for Royalty (You!)
Read more recent posts…

2 Comments

Filed under Catering, Recipes, Wedding DIY, Wedding Reception

Curried Chicken Salad Recipe for Wedding Hors d’Oeuvres (Meat)

This week at Backyard Huppah, we’re all about hors d’oeuvre receptions, a great option for small weddings. We started with tips for Hors d’Oeuvre Receptions, and all week we’ll be posting hors d’oeuvre 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 full Hors d’Oeuvres Reception Menu

This tasty chicken salad is easy to make. It spreads easily on small rounds of bread or crackers, or you can bring the style up a notch by making bite-size sandwiches on small, homemade pastry puffs. Tomorrow I’ll post the recipe for choux pastry puffs that you can make ahead and store in the freezer until the wedding day.

Ingredients for Curried Chicken Salad

Salad for 72-80 hors d’oeuvres

  • 4 cups (1 pound) cooked white chicken meat
  • 1½ teaspoons curry powder
  • 1 teaspoon salt
  • ½-¾ cup parve (non-dairy) mayonnaise
  • dash pepper

Instructions for Curried Chicken Salad

  1. In a large bowl shred the chicken.
  2. Blend in the curry powder, salt, pepper, and mayonnaise. Start with ½ cup of the mayonnaise and add more as necessary.
  3. Store up to 1 day in the refrigerator .

Tomorrow: Recipe for choux puffs, a great base for all kinds of hors d’oeuvres…

See the full Hors d’Oeuvres Reception Menu…

Leave a comment

Filed under Catering, Recipes

Individual Yorkshire Puddings with Roast Beef Hors d’Oeuvre Recipe (Meat / Fleishig)

This week at Backyard Huppah, we’re all about hors d’oeuvre receptions, a great option for small weddings. We started with tips for Hors d’Oeuvre Receptions, and all week we’ll be posting hors d’oeuvre 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 full Hors d’Oeuvres Reception Menu

This take on a traditional English Yorkshire pudding makes a hearty anchor for your hors d’oeuvres menu. The puddings are pastry cups, and here they are cooked in mini-muffin pans to create bite-sized — but full-flavored — servings. Make the wedding preparations a little easier on yourself by purchasing roast beef that has already been cooked and sliced into 3/8-inch slices by your butcher. The addition of homemade horseradish sauce gives these bites a real tasty twang.

The recipe comes out of my magazine archives, an issue of Gourmet from the late 1990s, but I’ve made a couple of ingredient substitutions to keep the hors d’oeuvres kosher.

Ingredients for Individual Yorkshire Puddings with Roast Beef Hors d’Oeuvres

Makes 72 hors d’oeuvres

  • 4 eggs
  • 1 egg yolk
  • 2 cups beef stock
  • 2 cups all-purpose flour
  • 2 teaspoon salt
  • freshly ground black pepper to taste
  • 1½ cup vegetable oil
  • 1½ cup parve sour cream substitute
  • 3 Tablespoons drained bottled white horseradish
  • 2 teaspoons chopped fresh flat-leafed parsley leaves
  • 1 pound cooked rare roast beef, sliced 3/8-inch thick and slices cut into 1-inch pieces
  • Garnish: Small fresh flat-leafed parsley leaves

Instructions for Individual Yorkshire Puddings with Roast Beef Hors d’Oeuvres

  1. Make batter: In a blender blend the first six ingredients until smooth and transfer to a bowl. Let batter stand, covered, 1 hour.
  2. Preheat oven to 425°F.
  3. Bake the puddings in three batches: Put 2 mini-muffin pans on a baking sheet. Spoon 1 teaspoon oil into each cup. Put baking sheet in middle of oven 3 minutes to heat oil in cups. Working quickly, pour 2 teaspoons batter into hot oil in each cup and bake in middle of oven 18 minutes, or until pudding shells are golden and puffed. Remove shells from cups with tongs and cool on racks. Repeat the procedure twice more to cook all of the puddings.
  4. In a small bowl stir together sour cream substitute, horseradish, and parsley and transfer to a small pastry bag fitted with a 1/8-inch plain tip.
  5. Fold a few beef slices into each shell and pipe 1 teaspoon horseradish cream onto each pudding.
  6. Garnish puddings with parsley.

Make Ahead Option

The shells can be made 3 days ahead and chilled, covered, or 1 month ahead and frozen in airtight containers. Bring shells to room temperature and re-crisp in a 300°F oven for 10 minutes.

See the full Hors d’Oeuvres Reception Menu…

7 Comments

Filed under Catering, Recipes, Wedding Reception