It is very important to provide several changes of dishes at the banquet, choose them and not be mistaken with the portion sizes. Hot snacks on the wedding table, as well as main courses of meat, poultry, fish and vegetables, will occupy one of the main places.

A real Russian wedding is unthinkable without a plentiful table. The celebration is accompanied by traditional banquets or buffets, a feast can be organized in a restaurant, cafe or.

The main differences of the menu

A wedding table resembles a regular banquet table in many ways. The food changes are traditional. First they serve: meat and fish cuts, fresh and pickled vegetables, aspic. Hot appetizers follow, followed by 2 main course options. The ceremonial dinner ends with a dessert table, the main place on which is a multi-tiered wedding cake. It is the final stage that distinguishes the wedding table from the anniversary one.

There are no special dishes that are prepared only for the wedding. An exception can be a chicken pie (as in the photo above) - a tall structure made of dough with a multilayer filling, which includes chicken, fried onions, mushrooms, rice. Traditionally it was included in the Russian menu. Swans were served at boyar and royal feasts, today they are replaced by stuffed geese. The banquet table for the wedding is richly decorated with flowers, the guests are served by waiters.

The wedding table depends on the number of guests, their preferences,. For example, a traditional Russian-style feast should include a lot of meat and fish in a traditional way. Instead of ham or cheese platter, boiled pork, jellied meat, cold poultry with horseradish sauce and soaked lingonberries are served. If a buffet table is provided, preference is given to portioned snacks, the hot is allocated to a separate zone and, before serving, is kept on food warmers that maintain the desired temperature.

As hot snacks, you can prepare a variety of puff pastry pies, and after them serve the guests with a suckling pig or goose stuffed with porridge, apples, cabbage. If you are planning a Hawaiian-style celebration, cook meat and fish over an open fire with sweet and sour sauces as the main course.

The best hot appetizer will be seafood fried in batter. For a table in a classic European style, a rack or leg of lamb with rosemary, quail in wine sauce, beef or pork medallions are suitable.

The wedding dinner menu does not include soups. The number of hot and cold snacks depends on the organizers' capabilities, but usually at least 4-5 options are put on the table.

The wedding ceremony brings together representatives of different ages, the preferences of the guests are also different. Therefore, when drawing up the menu, options from meat and fish must be included in it, so that the invitees have a choice.

There should be vegetables and fruits on the table, which are collected in beautiful compositions and used as side dishes.

What to choose from

Hot snacks on the wedding table are served after cold and before main courses. It is customary to serve at the wedding table:

• seafood in batter (shrimp, squid rings, mussels, scallops);
• mushroom or chicken julienne;
• puff pastry pies and shuttlecocks filled with various fillings;
• warm vegetable rolls;
• kebabs from chicken, shrimp, vegetables;
• cheese balls;
• chicken wings with hot sauce;
• chicken or vegetable saute.

Meat, fish or poultry is served as the main hot dish on the wedding table. Game is much less common in this capacity. The banquet table will be decorated with a traditional goose or suckling pig, as well as baked pike, sturgeon or other large fish. In the format of a buffet table, portioned dishes are often served: duck or turkey with a side dish, steaks, medallions, rack or leg of lamb. A good hot dish is meat or fish cooked over an open fire.

An alternative option for, to which many guests are invited, are dishes cooked in a cauldron. Pilaf enjoys constant success. It is very satisfying, it is liked by most guests and goes well with other dishes: salads, vegetables, fruits. Pilaf can be served at a buffet or banquet, it is especially good at outdoor events.

Attention! Most hot snacks are fried in batter or baked in batches. This position can be canceled, in which case you will have to increase the number of cold appetizers and serve another main hot dish.

For a summer or spring country wedding, it is worth preparing barbecue and other dishes over an open fire. They look very impressive, allowing you to vary the degree of roast depending on the preferences of the guests. Beef, lamb, fish, chicken fillets, seafood and vegetables can be cooked on the grill or spit. A must-see is a large variety of sauces.

Features of choice

When choosing hot dishes for a wedding table, you need to take into account many nuances: the season, the theme of the wedding, the number of guests and the personal tastes of the organizers of the celebration. For example, a summer wedding involves a lighter table.

Instead of fatty meat, you should serve seafood, spicy chicken wings, mini-skewers of chicken, sturgeon or shrimp. Fresh vegetables are used as a garnish: tomatoes, cucumbers, green salad, green beans.

In autumn, it is worth focusing on hot dishes in pots. Portions of chicken or mushroom julienne are served as appetizers. The main dishes will be lamb, beef or pork baked with potatoes. A side dish will be cauliflower or French fries presented in batter.

In winter, it is best to focus on meat. For an appetizer, you can serve warm rolls of tongue or ham stuffed with cheese or mushrooms. The main course will be baked leg of lamb, beef medallions, goose with apples or duck with berry sauce.

Dishes for vegetarians

Professional wedding planners recommend including 1 or 2 of these dishes in each category. For their preparation, use a variety of vegetables and fruits, mushrooms, cereals. For example, an interesting hot snack will be puff pastries with vyziga or bulgur, spinach or forest mushrooms.

Kebabs made from champignons sprinkled with balsamic vinegar, zucchini, eggplant or cauliflower in batter look very impressive. As the main course, you can serve a vegetable stew in a pot or country-style potatoes cooked with fried mushrooms and onions.

Some weddings will have to accommodate more specific requests. Hot snacks can be kosher, gluten-free, suitable for people with certain types of allergies. However, cooking them at random, without a special request from the guests, is not worth it. It is difficult to make such food tasty; it is better to entrust the preparation of special-order dishes to specialists.

When designing a menu, you also need to take into account your budget. First of all, the exact amount of food required for the celebration is calculated. For a full dinner including all changes, it is recommended to include 150g of hot starters and 300 main courses along with a side dish. For example, 40 guests will need 6 kg of various snacks and 12 kg of main hot dishes.

The most budget-friendly menu option involves the use of pork, chicken, inexpensive seafood. An example of an affordable and satisfying table would be a set of spicy chicken wings, vegetables and squid rings in batter, French meat and dumplings in pots with cheese sauce.

A richer table may include an extended amount of hot snacks. Chicken skewers, boiled pork, baked mussels and shrimps are good options. As the main course, you can serve pink salmon or other red fish with a creamy sauce, beef medallions stuffed with goose or duck.

The most sumptuous tables include a variety of fish dishes. It can be stuffed sturgeon or pike, salmon steaks. An appetizer is served with baked oysters or scallops with sauce.

As a hot dish, you can cook lamb in the form of a leg or rack. The crown from the rib part, complemented by a garnish of grilled vegetables, looks very festive. An equally spectacular option is game. At the wedding table, you can serve roe or wild boar fillets, hazel grouses in wine sauce, quails in sour cream.

When planning a menu, you need to try not to include too many dishes with the same main component. For example, if chicken aspic and salad with chicken are served as cold appetizers, it is better to cook pork, beef or fish for the hot.

Wedding planner

Do not serve too unusual dishes that can discourage guests who are not experienced in cooking.

Elena Sokolova

Cook

If you are planning to serve an exotic dish, it is worth complementing it with a change from more traditional products. For example, a chicken skewer will become a pair for mussels in batter, and beef steak can be served along with stuffed pike.

Denis Kutepov

Controversial foods include steaks with blood, snacks made from raw meat or fish, oysters, too hot or spicy sauces. You should also not serve food, which not everyone can handle. Eating snails, lobsters, shell crayfish or artichokes requires special skills; a beginner simply cannot cope with such delicacies. Experienced chefs believe that a wedding is not a place for experimentation: it is better to serve traditional main dishes at the wedding table.

Summary

Organization of a wedding table is a complex process that requires attention and careful calculations. Taking into account the seasonality, the nature of the celebration and other important points, you can prepare a gala dinner for any budget and number of guests.

At a wedding banquet, everything should be perfectly thought out and prepared, from the aperitif to the dessert. Delicious snacks for the wedding table can diversify the festive menu. It is important to take care of hot and cold dishes in advance by discussing the menu with the chef. It is worth paying attention not only to the taste of banquet dishes, but also to take care of their original design, due to which the festive table will look even more appetizing.

Recipes for preparing snacks for a wedding with a photo

In order to make the wedding table unique, it is necessary to prepare dishes of various tastes, which will be remembered by the guests and will become favorite dishes for many people after the banquet. Below are the recipes for delicious and unusual snacks, everyone will find something to their liking, and perhaps one of the dishes will become a family signature dish for a young family.

Cold appetizer options

Cold appetizers on a wedding festive table should be about six to seven dishes. When composing the menu, it is worth remembering that the dishes should be different in order to please the taste preferences of each guest. Delicious, original snacks don't have to be expensive. So, the menu for cold snacks should include:

• Dishes with mushrooms.
• Vegetable snacks (salads, seasonal fresh vegetables - tomatoes, cucumbers, bell peppers).
• Cold cuts - neck, balyk, ham.

• Fish platter - sturgeon, salmon, salmon.
• Cheese plate.

Sprat canapes

A worthy replacement for the usual sandwiches with sprats on the wedding table will be sprat canapes, which are not only tasty, but also look delicious and original. Such canapes, even with a small amount of ingredients and a very simple cooking technique, will certainly appeal to many guests at a wedding banquet. What does it take to make unusual sandwiches?

Ingredients:

• 300 g of hard cheese;
• 200 g of cottage cheese;
• 50 grams of butter (softened);
• ½ lemon;
• 6 pickled gherkins;
• 100 g sprat;
• half a bunch of watercress.

Cooking sprat canapes:

1. Using a blender, you need to grind cottage cheese, softened butter, sprats. The result should be a homogeneous mass.
2. Cut the hard cheese into squares a couple of millimeters thick.
3. To create a canapé, you need two slices of cheese: put the curd-sprat mass on one slice, and cover it with the second slice. It turns out a kind of "cake", where a mixture of cottage cheese and sprat acts as a "cream", and slices of cheese play the role of "cakes". When making canapes, you need to try to make the edges even and beautiful, and the layer is the same thickness as cheese.
4. The top of the canapé should be garnished with a slice of lemon, gherkin.

Stuffed squid

Fans of seafood cuisine will certainly appreciate the stuffed squid, because this dish is distinguished not only by its original design, beautiful presentation and mouth-watering appearance, but also by its exquisite delicate taste. Products such as eggs, cheese, shrimps in the filling will complement the taste of squid. Stuffed squid appetizer is relevant at any time of the year and will become a real decoration of the wedding table.

Required Ingredients:

• 3 squid carcasses (ready to use);
• 200 grams of shrimp;
• 80 g of cheese (hard varieties);
• 2 tablespoons of salt;
• 1 onion;
• 50 ml cream;
• 2 boiled chicken eggs;
• salt to taste.

Cooking steps:

1. To prepare the filling, lightly fry the chopped onion in vegetable oil. Combine peeled, chopped shrimps with onions and fry a little more.
2. Grate boiled eggs, combine with shrimps and onions.
3. Stuff the squid carcasses with the filling, put in a baking dish, pour cream and sprinkle with grated cheese. Cooking takes 10 minutes in an oven preheated to 250 degrees.
4. Garnish with herbs before serving. Squid can be served whole or cut into pieces.

Cheese snack on chips

Delicious snacks for the wedding table will help you arrange chips in an original way. To create a culinary masterpiece, you need to put a small amount of filling on the chips and decorate with herbs. Filling options can be very diverse: with crab sticks, chicken, seafood, red caviar, fish. But the classic recipe for a cheese snack on chips will certainly be appreciated by everyone.

Ingredients:

• potato chips (preferably whole pieces of medium or large size);
• 100 grams of hard cheese;
• 300 grams of fresh tomatoes;
• 2 medium garlic cloves
• 2 tbsp mayonnaise;
• greens to taste.

Cooking method:

1. Cut the tomatoes into cubes, remove excess liquid (juice).
2. Grate hard cheese.
3. Chop the greens, peel the garlic, pass through the garlic.
4. Combine cheese, tomatoes, herbs, garlic and mayonnaise - mix.
5. Put the filling on the chips. It is important to remember that the filling should be placed immediately before serving the snack on the table, since the chips get soaked quickly.

Dor blue cheese canapes

For guests with exquisite taste, you should prepare original dishes. An example of such a snack for a wedding table is a canapé with dor blue cheese. The combination of the unusual salty taste of Dor Blue cheese, sweet mango and sour grapes in the canapes will create a unique aftertaste. To prepare canapes, you will need: mango, grapes (preferably seedless), dor blue cheese.

Preparation:

1. Cut the cheese, mango into pieces. In the original recipe, the products are cut into cubes, but if desired, it is possible to make different shapes, using your imagination and a variety of molds.
2. A grape, mango is put on a skewer or toothpick, and at the end dor blue cheese. Often olives or olives are used instead of grapes, and pineapple instead of mango.

Hot Snack Recipes

A wedding is a fun holiday that is unlikely to pass without strong drinks. Alcohol should be eaten with something meaty and warm, so hot snacks on the festive table are essential. Unlike standard main courses, hot snacks are usually served finely chopped, which eliminates the need for a knife. Include not only appetizers, but also main courses on the hot menu. For example, serving a baked whole pig or stuffed duck will delight the guests and everyone will certainly want to taste a piece of such a dish.

Cancer necks in shells

An unusual hot wedding snack can be an original dish - cancerous necks in shells. The unique design and presentation will pleasantly surprise guests, they will be interested in trying a new dish, and they will remember the unique taste of this appetizer long after the banquet. Thanks to the presented recipe for this original appetizer, everyone will be able to cook crayfish tails on their own at home.

Required Ingredients:

• 10 crayfish;
• 75 grams of crayfish sauce;
• 100 grams of mushrooms (it is better to use white or champignons);
• to taste - salt, herbs.

Preparation:

1. Boil the crayfish, separate the necks and claws. The insides should be removed from the shell, and then rinsed in salted water.
2. It is worth picking up shells of about the same size, connecting them so that an oval box is formed (outwardly similar to a boat).
3. Fry the mushrooms until half cooked, chop with a knife, season with crayfish sauce.
4. Combine peeled and chopped pincers, necks and mushrooms. Fill the shells with the mixture.
5. Lay the shells on a plate, sprinkle with herbs. The dish is ready to be served on the festive table.

Pike perch baskets in tomato sauce

As a rule, tartlets are used for cold snacks, but in some cases, baskets are simply irreplaceable for hot dishes. An example of a hot tasty snack for a wedding table in tartlets is pike perch in tomato sauce. It is unlikely that such a fish appetizer will leave anyone indifferent. How to properly prepare pike perch tartlets and what ingredients are needed for this?

Ingredients:

• 12 baskets (approximate capacity of each 20-25 g);
• 300 grams of pike perch fillet;
• 50 grams of champignons;
• 150 g tomato sauce:
• salt to taste.

Preparation:

1. Chopped pike perch fillet, cook until half cooked, add mushrooms.
2. Pour the broth, add the tomato sauce to the container, boil.
3. Put the resulting mixture in tartlets with puff or butter dough.
4. Decorate the tartlets before serving with herbs and crab pieces.

Crab croquettes with rice

Crabs have always been in demand in cooking, so any banquet menu, including a wedding table, is no exception. Crab meat is tender, and also contains a large amount of useful trace elements, so dishes with crabs are not only tasty, but also healthy. Crab croquettes with rice is a hot appetizer that is perfect for a wedding feast. To prepare them you will need:

• 80 g of crab meat;
• ½ cup rice (round grain is best);
• 100 g of vegetable oil;
• 2 eggs;
• 20 grams of flour and ground crackers;
• spices (salt, pepper, rosemary) - to taste;
• parsley, tarragon - ¼ tsp each;
• 80 grams of butter.

Preparing a hot snack:

1. Rinse the rice well and boil in salted water. Cook until cooked until crumbly rice porridge is obtained. Add 40 grams of butter.
2. Grind the crab oil, combine with rice.
3. Add egg yolk and spices to the mixture.
4. Make balls from the minced meat, breaded in flour, dip in egg white, and then in crackers. For frying, you will need a large amount of sunflower oil so that the croquettes are deep-fried.
5. Place ready croquettes with a slice of butter on a dish and sprinkle with herbs. The appetizer is ready to be served on the wedding table.

How many servings of snacks do you need per person?

It is difficult to calculate the exact amount of a snack that is needed for a wedding festive table, since each person has different taste preferences and appetite. The administrator of the restaurant where the wedding banquet will take place will help you to roughly calculate how many servings and which dish is better to order. For example, the approximate weight of a serving of a snack per person is approximately 50-70 grams.

When preparing, you need to take care of the snacks that will be treated to guests after buying the bride from her home (for example, small canapes or sandwiches). It should be borne in mind that during the feast, guests actively eat for the first 20-30 minutes, then drink more and use the food as a snack. If after visiting the registry office there was a long walk, then most likely the guests were tired and hungry, so cold snacks, which are served at the beginning, will be eaten with pleasure.

Video recipes for snacks for the wedding table

The advice of famous chefs will help you to prepare original snacks, you just have to decide which cuisine snacks the newlyweds and guests will like. Watch a video where one of the popular culinary experts from Spain - Hector Jimenez-Bravo - will teach you how to cook real culinary masterpieces of French cuisine, which are ideal for a festive wedding table:

Haven't you ordered a chef for your banquet yet? Well, glorious! But usually everyone does this so as not to suffer with the menu, the purchase of food, and cooking. Someone is afraid to disappoint the guests, someone does not want to burden themselves with troubles - there are many reasons. Aren't you timid? Then sit back and choose what you want to cook for a feast.

We offer you banquet recipes that can be prepared quickly and easily. Also, you will find difficult, but very tasty banquet dishes with us (but the game is worth the candle, especially if you want to see the surprise on the faces of the tasters).

To help doubters

All delicious culinary recipes for preparing meals for a banquet presented on our resource are published with a photo or video so that you can see all the stages of cooking.

For novice culinary experts and those who are afraid to miss important points in the process of creating a culinary masterpiece, we offer video recipes. Visibility plays a very important role, especially if you prefer to first see the process of preparing banquet dishes, and then prepare them yourself.

Do not give into the hands of others what you can do yourself. Cover the banquet table with your inspiration and our help!

How to set the tables in the office yourself, so that it is not only tasty, but also aesthetically pleasing for a restaurant? How to treat a large company if the area of ​​the apartment is more than modest? What snacks and an aperitif at the wedding to offer guests so that they do not get bored while the newlyweds are busy with a photo shoot? Finally, how can you set the table on New Year's Eve in an unusual way, so that all guests can not only have a hearty meal, but also dance, sing, arrange quizzes and play games? The answer suggests itself - you need to arrange a festive buffet table.

The main thing in the article

Buffet: when is it appropriate and irreplaceable?

It was the practical and sophisticated French who came up with the term "buffet", which means "fork". That is, all the food that is served at the buffet table should fit on one fork. A distinctive feature of the buffet table is that people are not seated at tables, but move freely around the room with a glass and a small plate in their hands, which does not prevent them from feeling comfortable and communicating with each other. Before arranging a buffet table, you need to familiarize yourself with its first rules, one might say, commandments:

• the number of dishes that will be on the tables (plates, glasses, spoons, forks and napkins) should be two or even three times more than the invited guests;

• sometimes it makes sense to buy disposable tableware, but only of the same sample and of decent quality, stylized and aesthetic;
• at the entrance it would be good to arrange a "hospitality table" with an aperitif: champagne, cognac, liqueurs or liqueurs;

• tables with treats should be located so that it is easy and simple to get to them;
• buffet tables should be slightly higher than ordinary kitchen tables: usually their height is a little more than a meter.

Traditional buffet meals: what snacks are right?

All kinds of cold snacks are very popular on the buffet table: small sandwiches, multi-layered canapes, stuffed vegetables, and especially rolls and mini-rolls with various fillings.

Not a single buffet table is complete without exquisitely decorated cuts of meat and sausages, cheese plates, and fruit platters.

Beautifully designed tartlets with different fillings, various sandwiches, snacks on skewers, slices or chips - all this will not only become part of a wonderful menu for any occasion, but also perfect for any corporate event, business reception or a friendly party.

If you want to have a fun holiday, be sure to take care of alcoholic drinks in advance. Basically, guests at the buffet table are offered champagne, table wines, a variety of alcoholic and non-alcoholic cocktails.

What shouldn't be served at the buffet table?

According to the rules of the buffet table, all dishes and snacks that are served on it must be "for one bite", that is, they are decorated very concisely, but succinctly and compactly. At the buffet table, they are not at all welcome:

• a variety of first courses, in particular soups, at least in their usual serving;
• traditional hot dishes - potatoes, meat, roasts, all kinds of stews and casseroles - are strongly discouraged. It should be convenient for the guest to put snacks on the plate and eat them with only one fork;

• the fish should be thoroughly deboned and thinly sliced: guests should not feel discomfort when picking their hands in the plate in order to separate the bones from the flesh;
• Puff salads in traditional salad bowls are not allowed at the buffet table: there are many other ways to serve your favorite, sauced dishes at such an event.

Cold appetizers for the holiday: a tribute to the classics

Basically, the buffet table consists of cold snacks, which should be light, unobtrusive, for every taste. At the same time, they should be portioned so that guests do not have to cut or divide the dish, trying to take a piece for themselves.

Before a buffet table, you should carefully think over the menu and serve universal snacks that will be good both cold and hot, since it is not customary to reheat food at such an event. The food should be in harmony with the drinks offered to the guests. So, we offer you several popular and proven options for buffet meals.

Hcut and rolls for the festive table

Traditionally, at the buffet table, it is customary to serve a variety of cuts: meat, vegetables, cheese and fruit platter. Sliced ​​dishes look very nice, especially if you don't just put meat and sausages on the dish, but combine them with other products, such as olives, wrap them in rolls, or string them on skewers.

The cheese plateau looks very advantageous: several types of cheese are cut in various ways: hard cheese is cut in plates or triangles, and soft cheeses are cut into cubes.

Along with cheese, it is customary to put grapes, honey and nuts on the dish: these products are in perfect harmony with each other.

Cold appetizers for the festive table in the form of rolls are not only nutritious, but also very beautiful dishes that diversify and make the menu of any feast original. You can make such rolls from almost any product: lavash, cheese, fish, zucchini, pieces of meat or ham, as well as wrap all kinds of filling in pancakes, omelette and crab sticks.

The most popular rolls at buffets are:

• cheese rolls with meat or mushroom filling;
• ham rolls with "Jewish" salad and herbs;
• twists from pita bread or puff pastry (meat, red fish, caviar, processed cheese with salmon or mushrooms are suitable as a filling);

• zucchini or cucumber rolls stuffed with pasty cream cheese;

• herring rolls with chopped gherkins or Korean carrots as a filling. This option for serving herring looks much more original and festive than a banal fillet, cut into pieces, and is eaten by guests in a matter of minutes.

Very unusual is a cheese roll with chicken and mushrooms. To make it you need:

• boil chicken fillet and one chicken egg;
• chop and fry mushrooms;
• chop all the ingredients, mix them and season with mayonnaise, adding a little greens;
• grate 500-700 grams of hard cheese, send it to the microwave or oven for a couple of minutes: the cheese should melt and acquire a viscous, pasty consistency;
• lay on the table cling film or parchment for baking and "pour" the cheese on it, smoothing the edges with a spoon;
• after waiting for the cheese to dry out a little, evenly distribute the filling on it; \
• roll a tight roll of cheese;
• wrap it in plastic wrap and place in the refrigerator for 2-3 hours;
• nicely cut into circles and serve.

Lavash or omelet rolls are made in the same way. You can wrap any products in them that are in harmony with each other to taste.

Do not forget about fruit slicing: fruits and berries should definitely decorate the buffet table, and they can be served in an original and elegant way:

Sandwiches and canapes

The simplest appetizer at a buffet table is sandwiches. You can cook countless numbers of them and they will all be completely and irrevocably eaten, the main thing is to serve them beautifully and effectively, using a variety of products for cooking. It is convenient to use different breads as a basis for them:

• white toast - for club sandwiches, sandwiches with caviar, red and white fish;

• black - for sandwiches with herring, bacon and pickles;

• crackers - used to serve canapes: cheese with olives and herbs is served on savory ones, sweet cream with berries is served on sweet ones.

Potato pancakes are suitable as a basis for sandwiches: any salted fish is good with them. Even simple products such as black bread, lettuce, cream cheese, small tomatoes and olives can be used to make very effective and mouth-watering sandwiches.

Take note of a few more extraordinary ways to make canapés.

Skewers and tartlets

The simplest ones, however, are no less tasty for this, are cold snacks served in tartlets. You can bake them yourself, or you can buy them ready-made in any store. These small baskets can be filled with any salad, garnished with a sprig of parsley or a few eggs, and an original, delicious appetizer is ready.

The following combinations are great as fillings for tartlets:

• processed cheese and seafood;
• liver, carrots and pickled cucumbers;
• chicken, prunes and fresh cucumber;
• cheese with garlic and olives;
• smoked meat or chicken and pickled mushrooms.

These snacks can also be served in a different way by placing them on large potato chips of the same size or alternatively on savory crackers.

The most popular food for the buffet table is the skewer snacks, as they are very convenient to eat and very easy to prepare.

You can put any products that go well with each other on the skewers. On them you can string cubes of meat, thin slices of ham and cheese, miniature pickled mushrooms and gherkins, cheese with grapes, as well as various seafood - mussels, shrimps and others.

The appetizer is very original and tasty. "Taste of Italy", and it is very simple to prepare. For this you will need:

• 200 g mozzarella in small balls;
• 2 sprigs of cherry tomatoes;
• a bunch of green basil;
• a handful of dried basil.

Remove the mozzarella from the brine, dry and roll in dried herbs. A tomato, a leaf of green basil and a mozzarella ball are strung on a skewer.

Stuffed dishes at the buffet

Stuffed dishes are an excellent option for cold appetizers, because many products "lend themselves" to stuffing, the contents of which can be taken out and filled with something tasty, resulting in an appetizer with a harmonious, refined taste. An excellent option for a cold holiday snack will be:

• eggs stuffed with canned salmon and garnished with red caviar;

• tomatoes stuffed with crab salad;
• halved sweet bell pepper, cored, filled with any salad.

An original and elegant appetizer that will decorate any table is "Fly agaric". To prepare it you will need:

• a few cherry tomatoes, cut in half;
• 200 g of ham;
• 2 boiled eggs;
• 100 g of cheese;
• 1 large cucumber;
• 3 tablespoons of mayonnaise or sour cream.

Stages of preparing an appetizer:

• in a separate dish, mix the diced ham, grated cheese and eggs;
• dressing the salad with sauce;
• cut the cucumber into rings of medium size;
• collect the fly agarics: first put the cucumber rings on a flat dish, put the balls on them, which we "roll" from the ham-cheese salad, and on the balls we place the halves of the tomatoes - the caps of our mushrooms.

In order for the appetizer to take on a finished, believable look, you need to put dots of mayonnaise on the caps of the fly agarics.

Mini baked goods: what to serve at the buffet table?

Baking is very welcome at the buffet table, but all of it should be in a mini-format: if pies, then miniature, if pies, then cut into tiny portions. Eclairs with cheese and liver filling and small puff buns, which can be stuffed with any salads, are very relevant.

At the buffet table, it is customary to serve pancakes stuffed with everything you like, in several serving options:

• fold the pancake greased with filling into a roll, cut into small pieces, decorate with herbs, caviar;
• fold the stuffed pancake into a neat envelope;
• Put the minced meat in the middle of the pancake, collect the edges to form a bag, and connect the ends with a feather of green onions.

Today muffins are very popular at buffets - miniature muffins with or without filling. Such an appetizer successfully replaces even a cake, because you can serve several options for muffins and guests will try them all.

Hot dishes for a buffet table

Although the format of such a holiday as a buffet table does not imply warming up food, it is necessary to have a hot meal at such an event. Ideal as hot dishes:

• kebabs on bamboo sticks from chicken or pork;

• mini-kebabs of mussels, shrimps or chicken hearts;
• julienne from chicken or seafood in portioned bowls or tartlets;

• meat rolls with various fillings (mushrooms, ham, cheese, bacon);
• as a side dish at the buffet table, you can serve boiled young potatoes, sprinkled with herbs and skewered on skewers.

A fondue is perfect for a buffet table: in a sauce container, hard or processed cheese is heated and brought to a liquid consistency, to which you can add herbs and spices. Anything can be dipped in such a sauce: small sausages, cubes of sausage and cheese, croutons, miniature potatoes, pastries.

Recipes for "trendy" appetizers for buffets: modern ways of serving dishes

Over time, not only new recipes for buffet meals become popular, but also the ways of serving them are improving.

Snacks in transparent glasses : a very trendy treat for even the most sophisticated buffets. You can put everything in a glass: from thick sauces (guacamole, sour cream with garlic and dill, eggplant pulp, mashed with herbs, garlic and cheese, to creamy soups).

In such glasses, you can dip skewers with lightly salted herring strung on them, boiled or baked meat, ham, croutons with vegetables.

Surprise guests with original presentation of simple products, prepare a snack "chopsticks". To prepare it, you will need a package of ordinary straws and 300 g of red lightly salted salmon. The fish is cut into the finest slices and overlapped onto each straw. If necessary, the base of the straw can be tied with a feather of a green onion.

In the same way, you can serve thinly sliced ​​ham and salami, and use cheese sticks instead of straws. These sticks are served by placing them in glasses.

Club sandwiches - unusual sandwiches from familiar products. They are prepared from toast bread and any ingredients (ham, meat, fresh cucumbers, processed cheese, etc.). It is noteworthy that such a sandwich is a "multi-storey", closed top with bread, and cut into several small triangles. Sometimes tiny buns are used for their preparation.

And, of course, rolls are an insanely popular appetizer that has become just a trend at modern buffets.

Table design options for a buffet table

To make your buffet table unforgettable, you need to come up with imagination not only to the preparation of dishes, but also to the design of the festive table. So, here are some tips to help you create an unusual, original holiday:

• to save space on the festive table and in order to create the effect of abundance, use special multi-storey dishes, that is, put snacks in tiers so that it is easy to take them;

• for a buffet table, white or light linen tablecloths decorated with lace or classic cotton tablecloths with or without delicate embroidery are relevant: it is easiest to choose dishes for such a tablecloth, moreover, it will suit any format of the celebration;
• actively use glasses and glasses for table setting: not only for drinks, but also for snacks, in particular salads and desserts. Glasses can successfully replace plates and salad bowls, and it looks very impressive;

• serve food in special ceramic spoons. This technique is used at the most sophisticated buffets; such spoons are usually used to serve "snacks" - beautifully decorated balls rolled from a variety of salads.

We invite you to consider more options for the original design of dishes on the buffet table:

For more details on how to decorate buffet dishes, see our video:

In certain situations, there is nothing better than a buffet table to celebrate significant events. Your guests will sort out food and drinks themselves, serve themselves, and the host of the holiday will be free to accept congratulations and communicate with his friends in a relaxed and light atmosphere.

April 14, 2017 No comments

A banquet is a festive dinner that is held in honor of an important event. The table of honor of the solemn event is filled with a variety of dishes, while guests can make a choice to their liking.
Accordingly, banquet dishes from chefs can be varied: from cold appetizers, salads, to hot dishes and desserts. The chefs make sure to prepare several sophisticated side dishes to choose from, and they also serve at least four types of bread.

Making a banquet on your own and without contacting specialists is a difficult task. Of course, making them at home is not easy, but if you learn how to prepare banquet meals, you can pleasantly surprise your guests.
The chefs' banquet recipes combine punctuality of preparation and sophistication of decoration. This article with banquet dishes with a photo will help not only with cooking in stages, but also with the correct serving and decoration of banquet dishes. With due diligence and skill, you will soon be able to cook banquet dishes yourself, no worse than any eminent chef.

If there are a lot of people at the festive banquet, then he advises to stop your choice on cold appetizers and salads, in addition, the option with canapes is well suited. Various types of canapés are laid out on several courses and placed on the table. You can also prepare banquet dishes in the form of salads. Hot meals at a banquet are often presented to choose from, for example, meat, fish or poultry. However, whatever the main menu, it is best to end the festive banquet with desserts. It is not recommended to use large cakes or pies for a banquet; it is much preferable to opt for fruit salads, mousses, as well as jellies, etc.

lightly salted salmon 800 g
dill - 2 medium bunches
cream cheese (or ricotta) - 300 g
cream (fat. 22%) - 2 tbsp. l.
ground white pepper

Take a very sharp knife with a wide blade and cut the salmon fillets into small thin slices along the grain to prevent the salmon from falling apart.

Chop the dill, chop the stems especially finely. Whip the cheese with cream.

Place a large sheet of film on a Japanese roll mat or simply on a wide board. Place the sliced ​​slices of salmon on it so that each piece overlaps the next piece by about 1-1.5 cm. Sprinkle the fish with an even layer of dill. Spread out the whipped cream cheese mixture. Gently spread the mixture over the entire surface of the salmon and smooth with a heated, damp knife, then sprinkle with white pepper.

Roll everything up. Wrap the film tightly at the side ends and refrigerate for a couple of hours. Then remove the film from the roll. Cut the roll into portions, for which it is recommended to take a fillet knife, while each time before cutting the roll, dip it in a bowl of hot water. Serve immediately with lemon slices.

Chef's advice:

If you think that you will not be able to cut the fish well, then you can buy ready-made slices, but this will make the roll lose a little taste. By the way, the roll can be made from other varieties of lightly salted fish, even from white. In this case, you will need to add finely chopped radish peel to the cheese, this is required to give the appetizer a red color.

For cooking you will need:

200 g chicken thighs fillet
100 g chanterelles
200 ml cream 10% fat
20 g butter
50 g cheese
julienne mix
a bunch of greens

Cut chicken fillet and mushrooms, lightly fry. Add a small bag of fried onions.
Stir the cream with the contents of the 2nd sachet (which contains the sauce mixture).
Pour the mixture over the chicken and chanterelles.
Simmer over low heat for a couple of minutes.
Divide the resulting mixture into small cocotte makers. Sprinkle with grated cheese.
Place in a preheated oven for 6-7 minutes (temperature -180 degrees).

A great idea for a festive snack is to make a version of a banquet dish on the theme of everyone's favorite Caesar salad.

For cooking you will need:
toast white bread without crust - 6 pieces
butter - 100 g
large chicken eggs - 10 pcs.

For filing:
romano lettuce leaves
grated hard cheese (such as parmesan)

For refueling:
anchovy - 2 fillets
garlic - 1 clove
mayonnaise - 5 tbsp. l.
Dijon mustard - 1 tsp

Rub the white toast bread into coarse crumbs in a blender. Melt the butter in a deep frying pan, add a little salt and mix with the crumbs, the butter should cover them evenly. Fry until crisp and cool.

Boil water in a saucepan, season with salt. Then put eggs in boiling water immediately from the refrigerator. Bring to a boil, cook for 1 minute, remove from heat and keep in water for about 10 minutes. Then cool under ice water, peel gently, cut lengthwise into two parts.

While the eggs are boiling, season. Grind the anchovy fillet with a clove of garlic in a mortar, mix with mayonnaise and Dijon mustard.

Mash the egg yolks and mix with the dressing, salt and pepper if necessary. Divide the yolk mixture into halves of the egg whites. Place the eggs on a plate topped with large romano salad leaves, sprinkle with crispy crumbs and grated cheese and serve immediately.

For cooking you will need:
cakes - 3 pcs.
50g beef
50g red bell pepper
50g yellow bell pepper
3g cilantro
1- 2 drops of tabasco
5g sugar
20 ml vegetable oil
50g red onion
½ lime
40 ml guacomole
40g sour cream
40 ml tomato salsa
paprika
salt
Peel and cut the beef tenderloin into strips.
Cut the red onion and red bell pepper into strips.
In a preheated skillet, fry the cooked beef, vegetables, add paprika, a teaspoon of sugar, a pinch of salt, Tabasco sauce, black pepper, and tomato sauce.
Shape the cakes into a boat and fry in a salamander. Put the prepared mixture into tortillas, garnish with cilantro, a small slice of lime and also serve additionally sour cream, guacomole and tomato salsa.

For cooking you will need:

Duck breasts - 4 pcs.
foie gras pate - 200 g
pears (preferably duchess variety) - 4 pcs.
butter - 2 tablespoons
thyme - 4 sprigs
rosemary - 4 sprigs
balsamic vinegar
olive oil
icing sugar - 1 tablespoon
salt, pepper to taste

Remove skin and excess fat from duck breasts (they are not required in this dish). Cut the duck breasts in half along them so that they "open" like a book. Cover the breasts with a double layer of cling film and beat until about 0.5 cm thick. Season with salt, black pepper, finely chopped rosemary and thyme leaves.

Place foie gras inside each breast and roll very tightly. Wrap in foil, then in foil and refrigerate for 2 hours until completely solidified.

Peel and middle the pears, cut into small cubes, put on paper napkins and dry.

Melt butter in a skillet, put pears, sprinkle with a teaspoon of balsamic vinegar, sprinkle with powdered sugar and fry over medium heat for one minute. Remove from heat, remove pears with a slotted spoon and cool.

From the liquid that remained in the pan, make a dressing: add half a teaspoon of balsamic vinegar, oil, a pinch of salt and ground pepper to taste.

Cut the roll with a very sharp wide knife into slices about 3 mm thick. Pour some olive oil onto plates and place the carpaccio on them, drizzle with the dressing on top. Serve with cooked pear garnish.

Chef's advice:
For this banquet dish, it is better to use unfrozen duck fillet, since before cutting the carpaccio, and it must be cut very thinly, it is necessary to cool the duck breasts in the freezer. And it's not very good to freeze fillets twice.

For cooking you will need:
carrots - 3 pcs.
long cucumbers - 2 pcs.
celery - 3 petioles
cheese sauce

Cut the carrots lengthwise into 2 parts, and cut each half lengthwise into three parts (if the carrots are large, into 4 parts). Carrot cores are best cut if they are too tough. Place the carrots in very cold water.

Peel three celery stalks of coarse fibers and cut into small cubes equal in length to the carrots. Cut the cucumber in the same way and remove the seeds.

Fill the cups with feta cheese sauce. Dry the carrots and place the vegetables in our cups with sauce.

For cooking you will need:

Baguette - 8 pieces
pork fillet - 350 g
brie cheese - 200 g
green sweet peppers - 2 pcs.
olive oil
ground black pepper
salt

Peel the green peppers, core with the seeds and chop coarsely into wedges (you should make about 10 pieces). Heat the olive oil in a skillet and fry the peppers for 5 minutes. Salt.

Grate the pork fillet with a little salt and pepper, fry using olive oil until browned on both sides. Transfer to a baking sheet and put in the oven, heating it to 200 degrees, for 8 minutes. Leave the fillet for 5 minutes, then cut into ten portions.

Place the fillet on a slice of baguette, cover with a slice of pepper, top with a slice of medium-thick cheese. Transfer the canapes to a wide baking sheet and place in the oven for one minute, the cheese should be soft. Serve hot immediately.

For cooking you will need:

Beets - 1 pc.
medium potatoes - 2 pcs.
carrots - 2 pcs.
herring (fillet) - 300 g
Borodino bread - 5 pieces
chives - bunch

Open and cool vegetables, then peel them.

Cut the beets, carrots and potatoes into small slices. Cut herring fillets into medium pieces.

Take 5 pieces of Borodino bread and cut each into four pieces. Chop the chives finely enough.

On each quarter of black bread, put beets, then a slice of potatoes, then carrots and herring. Fasten everything with a skewer. Garnish with chives before serving.

For cooking you will need:

Salt
hot red pepper - 1 pc.
lemon juice - 1 tbsp l.
a bunch of parsley
3 cloves of garlic
80 ml olive oil
champignons - 400 g

Wash the mushrooms, dry and cut into small pieces. Peel the garlic and crush. Wash the pepper, clean it from the partition and seeds, cut into thin circles. Wash a bunch of parsley, dry and chop.
Heat olive oil in a skillet. Sauté the garlic and peppers for 1 minute. Add mushrooms and cook, stirring occasionally, for 5 minutes. Remove from heat.
Add lemon juice, some parsley and salt. Stir.
Transfer to a salad bowl and serve immediately.

For cooking you will need:

300 g of hard cheese, fat. more than 50% - 300 g
vegetable oil
800 g veal pulp for roasting
salt
ground black pepper
4 large potatoes.
4 onions

Preheat the oven to 180-200 ° C. Grease a large baking dish with vegetable oil.

Wash the potatoes thoroughly with a brush or sponge. Dry, grease the potatoes with vegetable oil, wrap tightly in foil (two layers can be used).

Cut the meat into wide pieces about 1.5 cm thick. Place the pieces of meat on a board, cover with cling film and beat with a hammer to equalize the thickness. Transfer the meat pieces to the mold in one layer, leaving a small distance between them. Season the meat well with ground black pepper, but do not salt it, as otherwise the meat will exude excess juice.

Peel the onion and cut into very thin half rings. Spread the onion evenly over the meat and season with salt. Grate the cheese on a fine or medium grater, sprinkle on top of the onion.

Place the baking dish in a preheated oven, preferably near the bottom of the oven. Place the potatoes wrapped in foil around the edges of the mold. Bake for about half an hour.

Place a portion of the baked meat on a platter before serving. Serve potatoes with meat, open the foil and make a deep cut in the potato with a knife, salt and sprinkle gently with green onions or other dill - to your taste.

For cooking you will need:

230 g frozen berries
700 g natural yoghurt
3 tbsp gelatin powder
3 tbsp. l. Sahara

Boil the berries, without defrosting them, in half a glass of water for 5 minutes.
Dissolve 2 tablespoons of gelatin in 70 ml of warm water. Put on low heat and heat, stirring occasionally, do not bring to a boil. Let cool. Mix melted gelatin with natural yogurt, add sugar, stir.
Divide into six glasses and refrigerate for half an hour. Soak the remaining gelatin powder in 50 ml of water. After it has swollen, mix it in with the prepared berries. Place on top in all glasses and return to refrigerator until solid.

For cooking you will need:

2 tbsp. l powdered sugar
20 g butter
1 ripe pineapple
50 g light rum, brandy or cognac
ice cream or creamy ice cream

Peel the pineapple and cut into slices. Cut out a hard core.
Sprinkle the circles with powdered sugar and fry on both sides with the addition of butter. Sprinkle with alcohol.
Place a ball of ice cream or ice cream on top of the pineapple. Serve immediately.