Heavy Hors d’oeuvres for 220 (250-280)

by admin on September 11, 2007

January Wedding
Time:  Wedding 1:30 pm, reception immediately following at church

Number prepared for: 220
Actual number in attendance: 250-280

Menu

*   Reuben Spread (times the recipe by 12, perfect amount) This was made ahead and frozen.  Reheated in oven and served in round chafing dish.
*  Cocktail Rye bread (4 loaves [45 slices per loaf]) not enough…bring 7 or 8
Cheese log– made four logs (perfect amount) Made ahead and frozen
*  Crackers – 8 boxes, not enough
*  Veggie crudite (carrots 10 pounds, celery 5 pounds, broccoli 3 pounds, peppers 6 large, grape tomatoes 2 pounds ) ran out entirely
*  Ranch dip with dill (purchased Ranch dressing to which we add dry dill) – half gallon, perfect
*  Fruit Crudite (white grapes 10 pounds , red grapes 7 pounds, strawberries 5 pounds) ran out entirely
*  Chocolate fruit dip – 2 containers of Marzetti’s Chocolate Fruit Dip

*  Broiled, boneless/skinless chicken breast cubes – 30 pounds, 35 pounds would have been better.  Cooked, cubed and frozen ahead of time.
*  Honey-Mustard Dip – 2 bottles
*  KC Masterpiece BBQ Sauce – 1 bottle Cattlemen’s from BJ’s

*  White and chocolate molded candy ( 3 pounds) Can be made weeks in advance.
*  Snowball cookies (6 dozen – perfect amount)
*  Groom’s cake – 4 batches Ghirardelli brownie mix (1 box from BJ’s), chunk white chocolate drizzled with Ghirardelli double chocolate
*  Quick breads (2 loaves each of pumpkin, banana, and date – perfect amount) Made ahead and frozen.
*  Whipped cream cheese – 2 containers of Philadelphia Cream Cheese, perfect amount

*  Punch – 16 gallons, perfect amount
Hot spiced cider – 1 gallon, perfect amount
*  Hot cocoa, one large can Nestle mix, half used
*  1 pound Folger’s Classic Roast
*  Half-n-half, 1 quart
*  Sugar cubes, one box

Miscellaneous Items:
Sterno
Ziplock baggies
Foil
Doilies
Chafer foil pans
Ice – 40 pounds


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