Tag Archives: parve hors d’oeuvres recipes

Happy Anniversary Prince William and Kate! A Wedding Anniversary Party Menu

Happy anniversary, Will and Kate. To celebrate, I’m reposting Backyard Huppah’s kosher-fied version of the canapè reception Queen Elizabeth hosted for the royal couple following their wedding — and I’ve included recipes.

You can use this menu for your own hors d’oeuvre reception or cocktail hour. We’ve pared the number of canapes down from 23 to nine, creating a nice selection of savory and sweet, meat and parve, non-dairy and vegan. Most of the recipes have friendly make-ahead options for a self-catered affair for forty people, though you will need kitchen and serving help on the day.

If you’re feeling really nostalgic for the royal wedding, take a look back at William and Kate’s original wedding day canape reception menu.

Cheers!

Kosher Royal Wedding Canapè Reception Menu
Follow the links to the recipes:

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Recipe: Apricot Rolls for a Middle Eastern Wedding Menu (Vegan, Parve)

These traditional sweets add a Middle Eastern touch to a dessert buffet, hors d’oeuvres reception or, as Gil Marks, points out, a Middle Eastern wedding shower. The recipe comes from Mark’s treasure of a cookbook, The World of Jewish Entertaining.

Ingredients for Middle Eastern Apricot Rolls

Makes about 7 dozen rolls

  • 1 pound (3¼ cups) dried apricots, washed and drained
  • ½ cup sugar, plus extra for sprinkling
  • ½ cup coarsely chopped blanched almonds or unsalted pistachios

Instructions

  1. In a food processor or grinder, grind or puree the apricots with the ½ cup sugar.
  2. Sprinkle a large piece of wax paper with additional sugar and spread half of the apricot mixture on top of a ¼-inch-thick rectangle.
  3. Arrange the nuts along one side of the rectangle, then roll up from the nut side. Repeat with the remaining apricot mixture.
  4. Let stand, uncovered, at room temperature for 2 days, then cut into slices.

Alternatively, mix the nuts into the apricots, roll into ½-inch balls (about 50 balls), and press an additional piece of nut on top of each ball.

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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.

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Recipe: Poached Asparagus with Lemon Sauce for Dipping (Parve, Non-Dairy Canape)

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

Hollandaise Sauce is the traditional accompaniment to poached asparagus, but it’s made with butter, which eliminates it from our meat canape reception menu. I’m happy to let it go, because it’s also a bit of a pain to make. This lemon sauce is not only easy to make, it has a refreshing zingy taste.

The sauce is adapted from a recipe in The Martha Stewart Cookbook: Collected Recipes for Every Day. My copy of the cookbook was a gift right off the kitchen shelf of my fab friend, Ann. It’s a nice, thick cookbook filled with hundreds of useful recipes for entertaining. I think that all the hors d’oeuvre recipes in there are also in Martha Stewart’s Hors d’Oeuvres: The Creation and Presentation of Fabulous Finger Foods, which I like for the photos.

Ingredients for Poached Asparagus with Lemon Sauce

Makes 60 hors d’oeuvres

  • 4 pounds pencil-thin asparagus
  • 1½ cups non-dairy sour cream substitute (be sure the label says “Parve”)
  • ½ cup ground almonds
  • Juice and grated zest of 1 lemon
  • Coarse kosher salt and freshly ground black pepper to taste

Instructions

  1. Prepare a large bowl of ice water.
  2. You might find it easiest to blanch the asparagus in batches. Blanch the asparagus in a large pot of boiling water until bright green and tender, about 3 minutes. Don’t overcook the asparagus or it will lose it’s pretty bright green color.
  3. Remove the asparagus from the boiling water, drain it, and immediately immerse it in the ice water.
  4. Drain the asparagus well. Store it in the refrigerator in plastic bags or in a container with plastic wrap on top of the asparagus. Put a paper towel or hand towel in the bag or container with the asparagus to absorb moisture.
  5. Mix all the remaining ingredients together to make the dip.
  6. Serve the dip in a bowl alongside the asparagus.

The next canape: Mini Orange Almond Cakes

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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

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