Well. There actually was a hitch…but it was the happy kind.
I’ve had my hands full lately! One of my husband’s employees was planning a wedding. He and his bride-to-be wanted a small personal ceremony. The date was set, rings and license purchased and all of that. Unfortunately, the wedding location fell through, and so I volunteered the use of our home. The wedding was in three days.
I mean…surely I could get it together over a weekend – what could possibly go wrong?;)
Due to my control freak tendencies, I made a master list of all I needed to have done and I actually got almost all of it finished. I also had fun doing it, I kid you not. I got it done! Including but not limited to, scrubbing the entire place ceiling to baseboards, redecorating, moving furniture, and creating an hors d’ouvres spread to feed 20+ people. There were a few hair-pulling moments (like when the fridge went kaput the morning of the wedding) but overall, it went great. I won’t bore you with the mundane tasks and details now; let’s get right down to the food.
My goal for the menu was to create a variety of foods that were delicious little bites, and quietly gluten-free. I wanted guests to look at the line of foods and see good food, not “gluten free” foods. From the raves and compliments, I am pretty confident that I succeeded.
•Meatballs with sauce
•Bacon-wrapped jalapeños with cream cheese filing
•Fresh guacamole with chips
•Garlic mashed potato stuffed mushrooms with parmigiano-reggiano cheese
•Pineapple chunks wrapped in bacon
•Petite crisp-rice circles
I also served spiced almonds and hard candies as well.
For the meatballs:
2 pounds hamburger
1 pound pork sausage
1 bunch curled parsley, leaves only, chopped
2 tsp salt
2 tsp pepper
Mix all ingredients together. Roll into small balls. You should get around 70 of them. Bake for twenty minutes at 375. Then, place meatballs into a slow cooker.
Quick meatball sauce:
2 15oz cans of crushed tomatoes in purée
1 cup grape jelly
Mix and pour over meatballs in the slow cooker.
At this point you can refrigerate them overnight if you want. To finish: turn the slow cooker on and keep them on low for 6-8 hours, throughout the party. The sauce will thicken slightly and soak into the meatballs. These disappeared quickly.
For the stuffed mushrooms:
1 tablespoon roasted garlic
2 tablespoons butter
4 potatoes, baked until skins are almost crispy
5 8oz packages of whole mushrooms, washed and stems removed
1/4 cup parmigiano-reggiano cheese, finely shredded
Warm butter and garlic in a saucepan over medium until butter melts. Open the potatoes and scrape the potato from the skins.
Mash completely, adding salt and pepper. Then stir in the parmigiano-reggiano cheese. Pipe the potato mixture into the mushrooms. Bake at 375 for about 30 minutes.
See photo at top of post for how they appeared going into the oven.
I apologize for the lack of photos of the other foods – they all looked perfect enough to photograph beautifully, too! Things just got so crazy that I completely forgot to take photos, until it was almost over. By then, most of the food had disappeared (which was a good sign, I think!). Plus, I was asked at the last minute to stand up with the couple, which was an honor I treasured – even though it caused all thoughts of my little food blog to fly out of my head.
The other items on my menu are, I believe, pretty self-explanatory. Except perhaps for the guacamole – but as penance I suppose that I will submit myself once again to the task of making some fresh guac soon (like I need an excuse), and I will take detailed pics of the process like I normally do. Deal?
It was a fantastic evening, and I was thrilled to see everyone enjoying the food I’d made. Which is kind of the point, yes?
All in all, the whole experience was unforgettable; I feel so privileged to have been a part of the beautiful beginnings of this couple’s life together.
Tags: appetizers, buffet style food, GF, gluten free, hors d'ouvres, party foods, wedding food