Wedding Reception – Heavy Hors D’Oeuvres for 250-280

by admin on January 14, 2010

January Wedding

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

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

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
· Coffee, 1 pound Folger’s Classic Roast
· Half-n-half, 1 quart
· Sugar cubes, one box

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

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