Wise Wedding Canapés Tips
Wise Weddings executive chef, Alan Stubbington, has prepared some top insider tips that will make your finger foods the talk of your wedding.
Alan says: “Canapés should be high on impact, we’ve moved a long way from vol-au-vents, but there has been resurgence over recent years of retro style dishes. One of my favourites is individual traditional prawn cocktails served in a shot glass. It’s very simple to create and looks very effective.
You will also here the term bowl food used by caterers now when discussing reception food. The phrase actually describes mini bite sized dishes such as individual burgers, mini fish and chips and even tiny Yorkshire puddings complete with roast beef. However, one of my favourites is tasty baby toad in the hole complete with
Hampshire chipolatas.
My team prepare thousands of canapés every year for all types of events. Popular pre-dinner canapés include miniature blinis with crème fraiche and caviar or crostini topped with sun-dried tomato puree and capers for a tasty vegetarian option. Canapés for a wedding reception tend to be more substantial such as oriental duck and plum sauce in pancake wraps or perhaps one of our top sellers, skewered monkfish stuffed with sundried tomato and wrapped in pancetta.”
Top Canapés Tips
- Successful canapés recipes please the eye, as well as the palate.
- Don’t underestimate numbers. For an evening reception we would allow 7-8 items per head.
- Canapés shouldn’t be too big. They should be easily eaten in two polite mouthfuls.
- Don’t forget to include vegetarian options and special dietary requirements
Most importantly, remember hygiene. Make sure that you work with a caterer that will keep cold foods cold until ready to serve and heat hot food properly.
