Can someone help me with my wedding meal please?

I am the caterer for my own wedding. I am planning the menu buffet style and i have a few ideas for what to make but i am tapped out for creativity for something unique to make. please help me with your tried and true recipes. i am capable of going to a website and looking myself but want really good recipes that will feed 200 guests. thanks all.

Can someone help me with my wedding meal please?
You should try a fajita bar with grilled chicken,steak, tortillas, grilled vegetables and the different sauces and let everyone make their own. We had something like this at work it was a big hit.
Reply:these came from websites but i make them for all of our get togethers.





Crab Tartlets


INGREDIENTS


3 (2.1 ounce) packages frozen miniature phyllo tart shells


1/2 cup shredded Swiss cheese


2 eggs


1/3 cup mayonnaise


1/4 cup half-and-half cream


1 green onion, finely chopped


1/4 teaspoon salt


1/4 teaspoon ground mustard


1/8 teaspoon pepper


1 (6 ounce) can crabmeat - drained, flaked and cartilage removed


DIRECTIONS


Place tart shells on an ungreased baking sheet. Sprinkle Swiss cheese into each shell. In a mixing bowl, combine the remaining ingredients. Spoon a teaspoonful of crab mixture into each tart shell. Bake at 375 degrees F for 18-20 minutes or until pastry is browned. Serve warm.


(Makes 22 tarts, can be muliplied with no problem)








Sausage Mushroom Appetizers


INGREDIENTS


48 large fresh mushrooms


2 eggs, lightly beaten


1 pound bulk pork sausage, cooked and crumbled


1 cup shredded Swiss cheese


1/4 cup mayonnaise


3 tablespoons butter or margarine, melted


2 tablespoons finely chopped onion


2 teaspoons spicy brown mustard or horseradish mustard


1 teaspoon garlic salt


1 teaspoon Cajun seasoning


1 teaspoon Worcestershire sauce


DIRECTIONS


Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the remaining ingredients. Stuff into the mushroom caps. Place in two greased 13-in. x 9-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 16-20 minutes or until heated through.


(Makes 24 mushrooms, I have never multiplied it but I dont see where it would be a problem)








Congratulations! And enjoy YOUR day!!
Reply:Can you give a little more detail? What do you like/don't like? Are there certain things you can't cook? Do you have a theme? Any allergy/preference issues?
Reply:All these recipes are simple, inexpensive,delicious and sure to wow everyone! Try making a small batch of each to try before your big day. Good luck!





Italian Wedding Cake Recipe


1 (18.25-ounce) box white cake mix (recommended: Betty Crocker)


1 stick butter, softened


1 1/4 cups buttermilk


3 egg whites


1 tablespoon vanilla extract (recommended: McCormick)


1/4 teaspoon almond extract (recommended: McCormick)


1 (8-ounce) can crushed pineapple, drained (recommended: Dole)


1/2 cup sweetened flake coconut (recommended: Baker's)


2 cups chopped pecans, divided (recommended: Diamond)


2 (16-ounce) cans cream cheese frosting (recommended: Betty Crocker)





Preheat oven to 350 degrees F.


Lightly coat 2 (8-inch) cake pans with cooking spray; set aside. In a large bowl, combine cake mix, butter, buttermilk, egg whites, and extracts. Beat with an electric mixer on low speed for 30 seconds, scraping down sides of the bowl as needed. Beat on medium speed for 2 minutes. Fold in crushed pineapple, coconut, and 1 cup pecans. Divide batter into 2 prepared cake pans. Bake in preheated oven for 31 to 36 minutes or until tester inserted in middle comes out clean. Cool in pans for 10 minutes then turn out on to wire racks to cool completely.





In a small bowl, stir together remaining 1 cup pecans and frosting. With a serrated knife, cut both cakes horizontally to make 4 layers. Frost the top of each layer with 1/2 cup of frosting and stack on top of the next layer. Use remaining frosting to frost the entire outside of cake. Slice and serve.











Prosciutto and Melon Recipe


1 medium cantaloupe, ripe


1/3 pound thinly sliced prosciutto





Cut off the top and the bottom of the melon. Set the melon upright on 1 of the cut sides. Using a smooth stroking action from the top of the melon to the bottom, let your knife peel off the outer layer. When the entire melon is peeled, quarter the melon by cutting it from top to bottom. Scoop out the seeds and cut each 1/4 into 5 slices; cut the slices in 1/2.


Cut each slice of prosciutto into 3 pieces and wrap the middle of each melon slice with the prosciutto. Arrange on a platter.














Crab Cakes Recipe


1 pound crabmeat, picked free of shells


1/3 cup crushed crackers (recommended: Ritz)


3 green onions (green and white parts), finely chopped


1/2 cup finely chopped bell pepper


1/4 cup mayonnaise


1 egg


1 teaspoon Worcestershire sauce


1 teaspoon dry mustard


1/2 lemon, juiced


1/4 teaspoon garlic powder


1 teaspoon salt


Dash cayenne pepper


Flour, for dusting


1/2 cup peanut oil


Favorite dipping sauce, for serving





In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.


Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.











Planked Salmon with Honey-Balsamic Glaze Recipe


1 whole side of salmon, or 4 (6-ounce) salmon fillets


1 tablespoon fine sea salt, preferably gray salt


1/2 teaspoon freshly ground black pepper


1/4 teaspoon dry mustard


1/2 cup honey


1/4 cup balsamic vinegar


Melted butter, for brushing salmon


2 untreated cedar planks, each about 5 by 12-inches, soaked in water to cover for at least 12 hours (available at hardware stores)


Extra-virgin olive oil, for oiling the planks





Preheat the broiler. Preheat the oven to 400 degrees F.


If using a side of salmon, cut about halfway through the flesh about every 5 to 6-inches so there are some spaces for the glazes to sink in. If using salmon fillets, slice about 8 to 10 sliced angles into flesh, to help flesh more completely soak in the glaze.


In a small bowl or cup, mix the salt, pepper, and dry mustard.


In a medium glass bowl, heat the honey in the microwave for 30 seconds to liquefy further. Remove from the microwave and mix in balsamic vinegar.


Brush the top of the salmon fillets (not the skin side) with the melted butter. Season the flesh side with the spice mixture. Brush with the honey-balsamic mixture, reserving some for later.


Put the soaked planks under the hot broiler, about 5 inches from the heat source, until the wood is browned on top, about 3 minutes. With tongs, carefully remove the planks from the oven.


Immediately brush the browned surface with olive oil, then lay the salmon fillets on the oiled surface, skin side down.





Put 2 cookie sheets in the oven below where the planks will go to catch any glazes or juices that run off. Return the planks to the broiler and cook the fish for 10 minutes. Baste with honey-balsamic and place in oven. Cook until it is done to your taste, about 10 to 15 more minutes, or 20 minutes total for medium.


Remove the fillets to a platter, or immediately serve directly from the planks.


Wine Recommendations: Gargiulo Vineyards Pinot Grigio; Chiarello Vineyards Eilleen Cabarnet











Raw Corn, Arugula, and Pecorino Salad Recipe


2 cups absolutely fresh corn kernels (from about 3 ears)


3 cups packed arugula, trimmed


1 1/2 teaspoons coarsely chopped fresh oregano leaves


About 1/2 cup Whole Citrus Vinaigrette, recipe follows


Gray salt and freshly ground black pepper


1 1/2 ounce wedge pecorino cheese





Combine the corn kernels, arugula, and oregano in a bowl. Add the Whole Citrus Vinaigrette, toss, and season with salt and pepper. With a vegetable peeler, shave the cheese onto the salad. Toss lightly.





Whole Citrus Vinaigrette:


2 lemons, cut into wedges, seeded


1/2 navel orange or 1 small seedless orange, cubed


1 shallot, quartered


1 teaspoon gray salt


1/2 teaspoon freshly ground black pepper


1 1/2 cups pure olive oil





In a blender, place the lemons and orange cubes. Blend for 1 to 2 minutes, and then add the shallot. Pulse and then blend until as smooth as possible. Strain through a sieve, using a spoon to push through. Discard the pulp. Season the strained juice with salt and pepper. Whisk the strained juice while adding olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise.


Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again.


Yield: about 3 cups











Lemon Zested Orzo Pilaf Recipe


1 pound orzo pasta


1 tablespoon extra-virgin olive oil


3/4 cup chicken stock


3 tablespoons prepared pesto


2 lemons, zested, zest chopped


Salt and pepper, to taste





Preheat oven to 400 degrees.


Cook the pasta in boiling salted water, following the timetable on the package, approximately 8 to 10 minutes. Drain into a colander, and rinse with cold water. Drain completely.


Grease the bottom of a casserole dish with the olive oil. Combine all of the remaining ingredients in a bowl and place them in the greased dish.


Cover with foil and bake at 400 degrees or until thoroughly heated, about 20 to 30 minutes. Stir and serve.
Reply:my cousin had a d-i-y mexican buffet all the reg. ingridents there but you could make nachos,burritos,tacos, and even a quizzadilla maker!!!
Reply:Why not toss some edible flowers through your salad, for a romantic touch befitting a wedding feast. Nasturtiums are one example. The guests are sure to be delighted.
Reply:Your menu would really depend on your budget, formality of the reception and choice of service (buffet or sit down meal?).





Shrimp, crab claws and oysters with cocktail sauce is always an elegant, easy to eat and popular choice for any event but be sure to have a tented area and lots of ice to prevent spoilage. You should try to serve some sort of meat), roasted sliced turkey breast or petite filet mignons, a pasta dish (could be lasagne or baked ziti) in case there are any vegetarians in the crowd and maybe a little something for the kiddies, if children are invited. For a more casual approach, try serving up a theme of Italian or Mexican foods.
Reply:I guess it depends on what you want...I did a ton of elegant appetizers, instead of a sit-down. I had clams casino, stuffed clams, oysters on the 1/2 shell, liver pate', shrimp cocktail, bruschetta, veggie platters with endive, asparagus, snow peas and colored peppers, garlic shrimp skewers, chocolate decadence cake, etc.


Today, I would do the same, but I would add bowls of steamed edamame, sushi rolls, roasted veggie platters drizzled with olive oil and served with toasted bread and crackers...maybe fire-roasted, gourmet pizzas...


We served it all with sparkling water, champagne and wine...I wasn't big into the traditional stuff!
Reply:I wouldn't go to creative some people won't like it. And you may want to please your guests. I'd stick to the basics. Maybe some creative side dishes.