Snacks for the wedding table. Simple recipes for dishes for a banquet Hot dishes for a banquet table recipes

And what Russian doesn’t like delicious food! A festive feast is a favorite pastime in our country. And although the crisis does not invite special financial recklessness, the holiday is sacred. And for the holiday, how can you not prepare something special from meat to please your man and other meat-eaters!

So, let's begin to surprise and amaze. But let's start with something traditional.

Pork (neck or shoulder, preferably slightly fatty) – 1 kg;
garlic - about half a large head;
salt, black pepper, cinnamon - to taste;
water – 1 (or a little more) glass;
egg - 1 piece;
flour - as much as needed.

Wash the meat, clean it from excess and simply ugly, giving it a pleasant, finished shape.

Carefully wipe off moisture and rub with spices. You can first stuff it with garlic, or season it with finely chopped garlic along with spices.

Wrap the meat in cling film and leave it in the refrigerator overnight.

The next day, from eggs, water and flour, prepare the dough as for fried pies: not hard and not liquid. There should be enough to wrap around a piece of pork. If it’s not enough, do more.

The best side dish for boiled pork is cucumbers or pickled fruits. Don't forget to serve horseradish. The wine is, of course, red.

Roll out the dough quite thin, wrap the pork in it, and pinch the edges. Now we wrap everything together in foil (the foil should not be close to the meat) and place it in the oven at 200 degrees. You know your oven better, think about whether you need to pour a little water into the pan or the meat won’t burn anyway?

Bake for 40 minutes, then reduce the temperature by 10 degrees and bake for another hour, adding water if necessary.

It is better to cool the meat in foil, then remove the foil and baked dough (it does not need to be served, but some people like to eat it) and leave it to rest for several hours in the refrigerator. Can be prepared for boiled pork.

Buzhenina is a traditional dish for. But boiled pork will be appropriate on any holiday table and is eaten with appetite and gratitude by everyone, young and old, who gets it. Please your parents with boiled pork.

Meat in French

Let's try to slightly reduce the calorie content of this amazing dish, killer for almost any figure.

Meat (take pork without fat) – 1 kg;
onion - a couple of medium-sized onions, maybe smaller;
oyster mushrooms – 400 grams, you can take a standard package;
hard cheese (take low-fat cheese) - to taste, who likes it - 300 grams, who doesn’t - and 100 is enough;
mayonnaise – homemade or regular, don’t use light mayonnaise – it contains only GMOs;
salt, pepper - to taste.

Wash the oyster mushrooms, cut them not too finely, and chop the onion finely.

In a frying pan with a small amount of oil, fry the oyster mushrooms and onions a little for 7-10 minutes, no need to fry.

Cut the meat across the grain into pieces about a centimeter thick, cover with cling film and lightly beat.

Place the pieces on a baking sheet lightly greased with fat or vegetable oil. If you like salty and peppery, it's time to make your meat that way. But don’t get carried away - the cheese and mayonnaise will be salty.

The dish is fatty, so it is better to serve it with fresh tomatoes or herbs. We wash it down with dry red wine, of course. And whoever doesn’t like it, let him drink water: washing it down with semi-sweet stuff is not for the faint of heart.

Lubricate each piece generously with mayonnaise, place the onion-mushroom mixture on it, and sprinkle (more or less generously) with grated cheese on top.

Bake for 40 minutes in the oven at 180-190 degrees. If the cheese is not browned, increase the temperature to 250 degrees for 2-4 minutes, but do not overcook the meat!

Perhaps another variation on the theme of meat traditions is pork ribs. Let's cook them with vegetables.

Pork ribs – 1 kg;
potatoes – 4-5 pieces;
carrots – 1 medium;
frozen broccoli, or cauliflower, or Brussels sprouts, or a mixture - two handfuls;
green beans - a couple of handfuls;
frozen peas - a handful;
young corn - 1-2 cobs;
mustard, ketchup, vegetable oil - 2 tablespoons each;
salt, mixture of peppers, oregano, paprika - to taste; You can add cumin or rosemary, but this is not for everyone.

Wash the ribs thoroughly and cut into portions.

Mix ketchup, mustard, oil, spices and rub the ribs with this marinade. Cover with film and place in the refrigerator for a couple of hours.

We will peel the potatoes and cut them into slices, the carrots into slices, the Brussels sprouts into halves, and we will separate other types of cabbage into small inflorescences. If your beans are not frozen, but fresh, cut them into pieces 3-4 centimeters long. Cut the corn cobs crosswise into slices up to a centimeter thick.

Serve hot, no additional side dish needed. You can serve sour cream or yogurt with chopped herbs as a sauce.

Place all the vegetables in a saucepan with a little oil, add water and simmer for about 7 minutes. If you can’t live without onions, add a little, but it’s fine without them.

Place the vegetables in the pan, place the ribs on them and pour in the remaining marinade.

We will bake at a temperature of 200 degrees for 40 minutes under the lid, and then another 10 minutes without the lid. Ribs vary widely, so be sure to check for doneness.

This dish is good if you don’t know exactly how many guests there will be and how hungry they will be.

And here are a couple more similar dishes from the series “Darling, I’ll be there in half an hour, and there are about ten other people with me.” Joke. In general, when “there is no time, but you need meat.”

If you really don’t have time, then “pork with eggplant”, but “chicken with eggplant” is not the same at all. Although, everything is individual.

So, meat – 1 kg;
eggplants – 3-4 pieces;
onion - a pair of heads;
garlic – 1 medium head;
vegetable oil for stewing - quite a lot;
salt - to taste.

Wash the meat well, dry it, cut it across the grain into small pieces. You can cover with cling film and beat it a little.

Then salt it and rub it with garlic, passed through a garlic press, cover it with cling film and let it stand.

In a good saucepan, heat the chopped onion until it becomes transparent.

For a side dish you need something neutral - boiled potatoes or even rice.

Wash the eggplant and, without peeling it, cut it into cubes (or, if you prefer, into half rings).

Place the meat and eggplants in a saucepan with the onions, add oil and water and simmer over low heat until the meat is cooked.

The dish will turn out to be very spicy and spicy, children will not eat it (and nutritionists would not recommend it to them), but adults will do just fine.

The second festive meat dish from the same opera is pork with mushrooms.

Pork (shoulder, ham) – 1 kg;
mushrooms (champignons, oyster mushrooms, forest mushrooms - just not a mixture; different mushrooms have different cooking times) - let's say the same amount, but maybe less.
onion – 2-3 heads;
sour cream is quite fatty (at least 20%) - 400 grams or more;
butter – 50 g;
vegetable oil – 2 tablespoons;
salt - to taste;
if desired - grated cheese, 150 grams.

Wash the mushrooms; if they are wild mushrooms, boil them and cut them into large pieces. Chop the onion.

Place the butter in a frying pan, melt and hold the onion in it until it becomes transparent. It is advisable not to fry!

Wash the pork, dry it, cut it into small pieces.

This dish goes well with mashed potatoes or vegetables, but you can also use rice. Then preferably rice stewed with vegetables: peas, corn and sweet peppers.

Mix the meat, mushrooms and onions into the pan. Mix sour cream with salt and water (the sauce should cover the meat and mushrooms) and pour into the mold. Place in the oven at 180-190 degrees.

If possible, it's best to cook covered for the first 40 minutes, but the sauce tends to run off, so see what works for you.

Then you need to remove the lid, add cheese, if you like, and cook for another 20 minutes until the meat is ready. Offer to cook this dish.

Knuckle with cabbage and other goodies

Boiled-smoked shank (can be boneless) – a couple; however, look at the size of the knuckle and the number and “quality” of guests: some guests will eat a whole knuckle;
semi-smoked sausages – 400 grams;
sauerkraut - about half a kilo;
fresh cabbage - half a head of small;
bay leaf, peppercorns, tomato paste;
vegetable oil – 5 spoons;

Wash the knuckle thoroughly, scrape it if necessary, and let it cook in a small amount of salted water (just to cover it). There are also peppercorns and bay leaves.

While it cooks (at least an hour), chop fresh cabbage. If the sauerkraut is coarsely chopped, you need to chop it. Kitchen scissors are suitable for this purpose.

Sometimes the cabbage burns. Make sure that this does not happen by stirring it from time to time.

Cut the sausages into small circles, quickly fry them in a saucepan in vegetable oil, add both cabbages there, mix them - and let it all simmer for about 40 minutes.

Now it’s time to take the mold, lay out the cabbage with sausages, and the shank on top of it. And all this - in the oven at a temperature of about 170 degrees.

The only thing missing for this dish is beer. Read what sandwiches to complement your holiday beer table in.

Pork roll

Pork tenderloin – 1 kg;
smoked or raw bacon strips;
champignons – 800-900 g;
onion or garlic - to taste;
parsley or other greens - 1 bunch;
butter – 50 g;
cheese – 300 gr.

Clean the champignons, cut them into slices and fry in oil with the addition of chopped onion or garlic. Remove from heat and let cool slightly.

Wash the parsley, chop it and add it to the mushrooms. Grate the cheese on a fine grater.

Wash the pork, dry it, cut it across the grain. Now cover with cling film and beat it off.

It is better to serve this dish with potato salad or any salad.

Place the chopped pork on the film in one layer to form a layer of meat.

Place the filling and grated cheese on it.

Using film, wrap the roll, wrap it in bacon, and put it in the mold.

Cover with foil and place in the oven at 180 degrees.

Bake for about an hour, check readiness by piercing the roll with a narrow knife.

If the juice is clear, you can remove the foil and bake the roll at 220 degrees until crusty.

And now the dishes that children will appreciate. They are perfect for a children's party.

Pork – 800 gr;
potatoes - according to the volume of pork;
mayonnaise - pack;
garlic - half a head;
cheese – 300 gr.

Prepare the pork: cut it across the grain, cover it with film and beat it lightly.

Put the pork in a saucepan, add a little water, squeeze out a couple of cloves of garlic, add salt and cook over low heat for about 30 minutes.

The side dish is already included, but it would be nice to add some fresh vegetables.

Peel the potatoes and cut them into thin slices (you can even use a potato peeler), place them on top of the meat, squeeze out another clove of garlic, lightly salt them and pour mayonnaise mixed with water so that the potatoes are covered.

Let's cook for another 20 minutes under the lid.

Now squeeze out the rest of the garlic and cover everything with cheese. If the saucepan is suitable for this, put it in the oven for 10 minutes at 220 degrees. If not, keep it covered for 10 minutes over low heat.

Pate

Minced meat – 1 kg;
chicken liver 300 gr;
bread soaked in milk;
eggs – 3 pcs;
sweet pepper – 2 pcs, preferably red;
greens – 1 bunch;
cauliflower - half a head of large;
butter – 50 g;
salt, pepper, onion, garlic - to taste.

We wash the liver, clean it, and put it through a meat grinder.

Mix the minced meat with eggs, liver, bread and eggs in a blender. Cut the pepper into cubes and simmer for about 7 minutes. Add onion and garlic.

Now add chopped herbs, pepper and cauliflower divided into inflorescences, salt and pepper to the minced meat.

Grease the pan with oil, lay out the minced meat, cover with foil and bake in the oven at 180 degrees for 30 minutes. Check for readiness.

Now, if the juice is already clear, remove the foil, grease the surface with butter and return to the oven for 10 minutes.

A light pate can be prepared.

A meat dish, and more than one, will become a favorite at any holiday!

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

The main thing in the article

Buffet: when is it appropriate and irreplaceable?

It was the practical and sophisticated French who coined the term “buffet,” which means “fork.” That is, all the food served at the buffet must fit on one fork. A distinctive feature of a buffet 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 organizing a buffet, 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 purchase disposable tableware, but only of the same type and decent quality, stylized and aesthetic;
at the entrance it would be nice to place a “hospitality table” with an aperitif: champagne, cognac, liqueurs or liqueurs;

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

Traditional buffet dishes: what appetizers are suitable?

All kinds of cold appetizers are extremely popular at the buffet table: small sandwiches, multi-layered canapés, stuffed vegetables, and especially rolls and mini-rolls with various fillings.

No buffet is complete without exquisitely decorated meat and sausage cuts, cheese plates, and assorted fruits.

Beautifully decorated 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 holiday, but will also be perfect for any corporate event, business buffet or friendly party.

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

What should you not serve at a buffet?

According to the rules of the buffet, all dishes and snacks served at it must be “one bite”, that is, they are decorated very laconically, but capaciously and compactly. The following are not at all welcome at the buffet table:

various first courses, in particular soups, at least in their usual serving;
traditional hot dishes - potatoes, meat, roasts, all kinds of stews and casseroles - are strictly not welcome. It should be convenient for the guest to put snacks on a plate and eat them with just a fork;

the fish must be thoroughly cleaned of bones and thinly sliced: guests should not experience discomfort when picking their hands in the plate in order to separate the bones from the pulp;
Layered salads in traditional salad bowls are not allowed at a buffet table: there are many other ways to serve your favorite dishes dressed with sauces at such an event.

Cold appetizers for the holiday: a tribute to the classics

Basically, the buffet table consists of cold appetizers, 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 share the dish, trying to take a piece for themselves.

Before the buffet, you should carefully consider 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. Food should be in harmony with the drinks offered to guests. So, we offer you several popular and proven options for buffet dishes.

Nslices and rolls for the festive table

Traditionally, at a buffet table it is customary to serve a variety of cuts: meat, vegetable, cheese and fruit platters. Dishes with slices look very beautiful, 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, and string them on skewers.

A cheese plate looks very advantageous: several types of cheese are cut in a variety of ways: hard cheese is cut into plates or triangles, and soft cheeses are cut into cubes.

Along with the cheese, it is customary to place 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 add originality to the menu of any feast. You can make such rolls from almost any product: pita bread, cheese, fish, zucchini, pieces of meat or ham, as well as wrap all kinds of fillings in pancakes, omelettes and crab sticks.

The most popular rolls at buffets are:

cheese rolls with meat or mushroom filling;
ham rolls with “Jewish” salad and herbs;
rolled lavash or puff pastry (meat, red fish, caviar, processed cheese with salmon or mushrooms are suitable fillings);

zucchini or cucumber rolls filled with spreadable cream cheese;

herring rolls with chopped gherkins or Korean carrots as 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.

A very unusual dish 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 herbs;
grate 500-700 grams of hard cheese, put it in the microwave or oven for a couple of minutes: the cheese should melt and acquire a viscous, pasty consistency;
Place cling film or baking parchment on the table and “pour” the cheese onto it, smoothing the edges with a spoon;
After waiting for the cheese to dry a little, spread the filling evenly on it;\
roll the cheese into a tight roll;
wrap it in cling film and place in the refrigerator for 2-3 hours;
beautifully cut into slices and serve.

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

Don’t forget about fruit slices: fruits and berries must decorate the buffet table, and they can be served in an original and elegant way:

Sandwiches and canapés

The simplest snack at a buffet table is sandwiches. You can prepare countless quantities 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 canapés: on savory ones, cheese with olives and herbs are served, on sweet ones, sweet cream with berries.

Potato pancakes are suitable as a base for sandwiches: any salted fish goes well with them. Even from simple products such as black bread, lettuce, cream cheese, small tomatoes and olives, you can make very impressive and appetizing sandwiches.

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

Appetizers on skewers and tartlets

The simplest, but no less tasty, are cold appetizers served in tartlets. You can bake them yourself, or you can buy them ready-made at 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 same snacks can be served in another way by placing them on large potato chips of the same size or, alternatively, on unsweetened crackers.

The most popular food for a buffet table is appetizers on skewers, as they are very convenient to eat and very easy to prepare.

You can put any food that goes well together 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, shrimp and others.

This appetizer is very original and tasty. "Taste of Italy", and it is very easy 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 it and roll it in dried herbs. Thread a tomato, a green basil leaf and a ball of mozzarella onto a skewer.

Stuffed dishes at a buffet table

Stuffed dishes are an excellent option for cold appetizers, because a lot of products can be stuffed, the contents of which can be taken out and filled with something tasty, resulting in a snack with a harmonious, refined taste. An excellent option for a cold holiday snack would be:

eggs stuffed with canned salmon and decorated with red caviar;

crab salad-filled tomatoes;
halves of sweet bell pepper with the core removed, filled with any salad.

An original and elegant appetizer that will decorate any table is “Fly Agaric”. To prepare it you will need:

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

Steps for preparing the snack:

in a separate dish, mix diced ham, grated cheese and eggs;
season the salad with sauce;
cut the cucumber into medium-sized rings;
We collect fly agaric mushrooms: first we place cucumber rings on a flat dish, on them we put balls that we “roll” from the ham and cheese salad, and on the balls we place halves of tomatoes - the caps of our mushrooms.

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

Mini pastries: what to serve at a buffet?

Baked goods are very welcome at the buffet table, but all of them should be in mini format: if they are pies, then miniature ones, if they are pies, then they should be cut into tiny portions. Eclairs with cheese and liver filling and small puff pastries, which can be stuffed with any salad, are very popular.

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

roll the pancake greased with filling into a roll, cut into small pieces, decorate with herbs and caviar;
roll up the filled pancake into a neat envelope;
Place the minced meat in the middle of the pancake, gather the edges to form a bag, and connect the ends with a feather of green onion.

Today, muffins are very popular at buffet tables - miniature cupcakes with or without filling. This snack successfully replaces even a cake, because you can serve several options for muffins and guests will try them all.

Hot dishes for buffet

Although the format of such a holiday as a buffet does not imply heating food, hot food is required at such an event. The following would be ideal as hot dishes:

kebabs on bamboo sticks made from chicken or pork;

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

meat rolls with various fillings (mushrooms, ham, cheese, bacon);
As a side dish at a buffet table, you can serve boiled new potatoes, sprinkled with herbs and strung on skewers.

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

Recipes for “fashionable” appetizers for buffets: modern ways of serving dishes

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

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

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

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

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

Club sandwiches - unusual sandwiches made from familiar products. They are prepared from toast bread and any ingredients (ham, meat, fresh cucumbers, processed cheese and others). It is noteworthy that such a sandwich is “multi-story”, covered with bread on top, and cut into several small triangles. Sometimes tiny buns are used to prepare them.

And, of course, rolls are an incredibly popular snack that has simply become a trend at modern buffets.

Buffet table design options

To make your buffet unforgettable, you need to be creative not only in preparing dishes, but also in decorating the festive table. So, we offer you some tips to help you create an unusual, original holiday:

to save space on the holiday table and to create the effect of abundance, use special multi-tiered dishes, that is, arrange snacks in tiers so that they are easy to take;

For a buffet table, white or light linen tablecloths decorated with lace or classic cotton tablecloths with or without delicate embroidery are relevant: such a tablecloth is the easiest to choose tableware for, and besides, it will suit any format of celebration;
Actively use glasses and shot 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 dishes in special ceramic spoons. This technique is used at the most sophisticated buffets; “snacks” are usually served in such spoons - beautifully decorated balls rolled from a variety of salads.

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

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

In certain situations, there is nothing better than a buffet to celebrate significant events. Your guests will arrange their own food and drinks, serve themselves, and the host of the party will be free to accept congratulations and communicate with his friends in a relaxed and easy atmosphere.

COLD SEAFOOD APPETIZERS
ASSORTED FISH SALMON LOW SALT OIL FISH - 12 pcs.
HERRING WITH RED ONION AND BELL PEPPER MARINADE - 20 pcs.

ASSORTED FRESH VEGETABLES TOMATOES CUCUMBERS BELL PEPPER GREENS - 10 pcs.
EGGPLANT ROLLS STUFFED WITH CHEESE, WALNUTS AND GARLIC - 25 pcs.
MOZZARELLA WITH TOMATOES AND PESTO SAUCE - 10 pcs.
FOREST SALT MUSHROOMS - 20 pcs.

TRADITIONAL BAKED PIES

MINI PIES WITH MEAT - 50 pcs.

SALADS
"CAESAR" SALAD WITH CHICKEN FILLET - 20 pcs.
SALMON SALAD WITH CHEESE AND QUAIL EGG - 20 pcs.
GREEK SALAD - 20 pcs.

HOT DISHES
SALMON STEAK WITH CREAM-CAVIAR SAUCE - 25 pcs.
TURKEY MEDALLIONS IN BACON - 25 pcs.

SIDE DISHES

GRILLED VEGETABLES - 25 pcs.

DESSERT
ASSORTED MINI CAKES (strawberry, kiwi, mango, velvet potatoes, fruit tartlet, berry tartlet) - 50 pcs.

SOFT DRINKS

COST OF BANQUET No. 1 FOR 50 PEOPLE: 3000 rub./person.

Example of banquet No. 2 (4000 rub./person)

Call us and we will select an individual menu for you

FRESH TUNA CARPACCIO WITH GREEN SALAD - 10 pcs.
FISH ASSORTED SALMON LOW SALT, OIL SMOKED TROUT FISH - 10 pcs.
BARREL HERRING WITH POTATOES, RED ONIONS, HERBS AND BORODINSKY BREAD CROUTONS - 15 pcs.

COLD APPETIZERS FROM MEAT AND POULTRY
SPICY ROAST BEEF MARINATED IN WINE SAUCE - 20 pcs.
ASSORTED MEATS SPICY ROAST BEEF, BUZHENINA, SMOKED TURKEY FILLET - 10 pcs.
VITELLO TONATO VEAL WITH TUNA CREAM SAUCE - 10 pcs.
HAM ROLLS WITH SOFT CHEESE - 50 pcs.

VEGETABLE SNACKS, CHEESE AND MARINADES
ASSORTED FRESH VEGETABLES TOMATOES CUCUMBERS BELL PEPPER GREENS - 6 pcs.
ASSORTED CHEESE BRI DOR-BLUE KING ARTHUR WITH FLOWER HONEY, CANDIFIED CUTS AND GRISSINI - 4 pcs.
EGGPLANT ROLLS STUFFED WITH CHEESE, WALNUTS AND GARLIC - 40 pcs.
MOZZARELLA WITH TOMATOES AND PESTO SAUCE - 12 pcs.
MINI MARINATED PATSSONS, GERKISHES, MARINATED CHERRY. - 20 pcs.

TRADITIONAL BAKED PIES
MINI PIES WITH CABBAGE - 50 pcs.
MINI PIES WITH MEAT - 50 pcs.

SALADS
"TUSCANY" SALAD WITH CHICKEN BREAST AND CHAMPIGNONS - 20 pcs.
CHICKEN SALAD WITH GORGONZOLA, BAKED PEAR AND WALNUT - 20 pcs.
CORN SALAD WITH SEA SCALLOP AND MANGO SAUCE - 20 pcs.

HOT APPETIZERS
SEAFOOD JULIEN IN CREAM SAUCE IN KOKOTNISH - 25 pcs.
JULIEN WITH CHICKEN IN CREAM SAUCE IN KOKOTTNISH - 25 pcs.

HOT DISHES
BAKED SORADHA WITH WASABI SAUCE - 25 pcs.
PORK TENDER MEDALLIONS - 25 pcs.

SIDE DISHES
STEAMED VEGETABLES - 25 pcs.
COUNTRY STYLE POTATOES - 25 pcs.

DESSERT
PANNA COTTA WITH FRESH BERRIES - 50 pcs.
FRUIT VASE apples, pears, grapes, kiwi, pineapple, tangerines - 5 pcs.

SOFT DRINKS
MINERAL WATER "JEVEA" - 50 pcs.
JUICE IN THE "J7" ASSORTMENT - 10 pcs.
COFFEE "ESPRESSO" (sugar cream lemon) - 25 pcs.
TEA "GREENFIELD" bagged (sugar cream lemon) - 25 pcs.

COST OF BANQUET No. 2 FOR 50 PEOPLE: 4000 rub./person.

*Orders for fewer people are possible. The cost is calculated individually.

Discount 5000 rub. upon pickup.

Example of banquet No. 3 (5600 rub./person)

Call us and we will select an individual menu for you

COLD SEAFOOD APPETIZERS
FRESH TUNA CARPACCIO WITH GREEN SALAD - 15 pcs.
GRAINED SALMON CAVAR - 15 pcs.
FISH ASSORTED SALMON LOW SALT, OIL SMOKED TROUT FISH - 15 pcs.

COLD APPETIZERS FROM MEAT AND POULTRY
DUCK BREAST WITH ORANGE JAM - 15 pcs.
PARMA HAM WITH FLAVORED MELONS - 10 pcs.
ASSORTED ITALIAN SAUSAGES CHORIZO, MORTADELLA, PEPERONI - 15 pcs.
VITELLO TONATO VEAL WITH TUNA CREAM SAUCE - 10 pcs.

VEGETABLE SNACKS, CHEESE AND MARINADES
BAKU VEGETABLES TOMATOES CUCUMBERS PEPPER GREENS - 10 pcs.
EASTERN MARKET SPICY KOREAN CARROTS, KOREAN CABBAGE, EGGPLANT, ASPARAGUS - 10 pcs.
ASSORTED CHEESE BRI DOR-BLUE KING ARTHUR WITH FLOWER HONEY, CANDIFIED CUTS AND GRISSINI - 5 pcs.
MOZZARELLA WITH TOMATOES AND PESTO SAUCE - 15 pcs.
GIANT OLIVES AND OLIVES - 20 pcs.

SALADS
SMOKED DUCK BREAST SALAD WITH FENNEL - 20 pcs.
"SAINT-JACQUES" CHICKEN SALAD WITH SEA SCALLOP AND RASPBERRY DRESSING - 20 pcs.
SALAD OF PARMA HAM AND GOAT CHEESE WITH RUCCOLA SALAD LEAVES - 20 pcs.

HOT APPETIZERS
TIGER PRAWN SHASHLIK - 50 pcs.

HOT DISHES
SORADAS STUFFED WITH VEGETABLES - 25 pcs.
VEAL MEDALLIONS WITH SPICY HERBS - 25 pcs.

SIDE DISHES
POTATO WELDINGS WITH PAPRICA - 25 pcs.
GRILLED VEGETABLES - 25 pcs.

DESSERT
TIRAMISSU - 50 pcs.
TARTALETS WITH CREAM Mousse AND FRUIT - 50 pcs.
FRUIT PLATEAU pear, grapes, kiwi, pineapple, tangerines, strawberries - 5 pcs.

SOFT DRINKS
FRENCH MINERAL WATER "PERIER" - 25 pcs.
FRENCH MINERAL WATER "VITTEL" - 25 pcs.
JUICE "RICH" IN GLASS - 50 pcs.
Brewed tea in teapots - 25 pcs.
COFFEE "ESPRESSO" (sugar cream lemon) - 25 pcs.

COST OF BANQUET No. 3 FOR 50 PEOPLE: 5600 rub./person.

*Orders for fewer people are possible. The cost is calculated individually.

Discount 5000 rub. upon pickup.

Our company "FURSHET.RU" will be happy to offer you professional organization of banquets for any festive events: company anniversary, private party, birthday, children's party, etc.

We have been organizing banquets for more than 10 years, and during this time our clients have become: Mosfilm studio, pop stars, the Ministry of Culture, the Ministry of Transport, the International Aerospace Show, the Ministry of Railways and Communications, the Academy of State and Law, and others.

We solve all the difficulties associated with organizing banquets; this is not a problem for us.

At your banquet, you will see a variety of cold and hot appetizers, delicious hot dishes, delicate desserts, and exotic cocktails.

When organizing banquets, we have our own individual approach to each client. All your whims will be fulfilled exactly!

Organizing banquets, receptions, coffee breaks, presentations, anniversaries, corporate parties - all this is our job, which we do with joy and conscientiously!

It is very important to provide several changes of dishes at a banquet, choose to go with them and not make mistakes with portion sizes. Hot appetizers on the wedding table, as well as main courses of meat, poultry, fish and vegetables, will take one of the main places.

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

Main menu differences

The wedding table is in many ways similar to a regular banquet table. Changes in dishes are traditional. First served: cold cuts of meat and fish, fresh and pickled vegetables, aspic. This is followed by hot appetizers, followed by 2 main course options. The formal dinner ends with a dessert table, the main place of which is occupied by a multi-tiered wedding cake. It is the final stage that distinguishes a wedding table from an anniversary table.

There are no special dishes that are prepared only for weddings. An exception may be a chicken pie (as in the photo above) - a tall structure made of dough with a multi-layer filling, which includes chicken, fried onions, mushrooms, and rice. Traditionally, the Russian menu included. Swans were served at boyar and royal feasts; today, stuffed geese take their place. The banquet table for a wedding is richly decorated with flowers, and waiters serve guests.

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 the traditional way. Instead of jamon or sliced cheese, they serve boiled pork, jellied meat, cold poultry with horseradish sauce and pickled lingonberries. If a buffet is provided, preference is given to portioned appetizers; the hot food is separated into a separate area and kept on a steam table that maintains the desired temperature until served.

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

The best hot appetizer is seafood fried in batter. For a table in a classic European style, 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 cold and hot appetizers depends on the capabilities of the organizers, but usually at least 4-5 options are placed on the table.

The wedding ceremony brings together representatives of different ages; the preferences of the guests are also different. Therefore, when compiling a menu, it is necessary to include meat and fish options so that guests have a choice.

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

What to choose from

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

seafood in batter (shrimp, squid rings, mussels, scallops);
mushroom or chicken julienne;
pies and vol-au-vents made from puff pastry filled with a variety of fillings;
warm vegetable rolls;
skewers of chicken, shrimp, vegetables;
cheese balls;
chicken wings with spicy sauce;
chicken or vegetable sauté.

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

An alternative option for a meal to which many guests are invited is dishes cooked in a cauldron. Pilaf enjoys constant success. It is very satisfying, most guests like it 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 appetizers are fried in batter or baked in portions. 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 country summer or spring wedding, you should cook kebabs and other dishes over an open fire. They look very impressive and allow you to vary the degree of roasting depending on the preferences of the guests. You can cook beef, lamb, fish, chicken, seafood and vegetables on a grill or spit. A must-have item 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 means a lighter table.

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

In autumn, it is worth focusing on hot dishes in pots. Portioned chicken or mushroom juliennes are served as appetizers. The main course will be lamb, beef or pork baked with potatoes. The side dish will be battered cauliflower or french fries.

In winter, it is best to focus on meat. For an appetizer, you can serve warm tongue or ham rolls 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 1-2 similar dishes in each category. For their preparation, a variety of vegetables and fruits, mushrooms, and cereals are used. For example, puff pastries with elm or bulgur, spinach or wild mushrooms would be an interesting hot appetizer.

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

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

When creating a menu, you need to take into account your budget. First of all, the exact amount of food needed for the celebration is calculated. For a full dinner, including all breaks, it is recommended to include 150 g of hot appetizers and 300 main dishes along with a side dish. For example, for 40 guests you 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, and 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 expanded number of hot snacks. Chicken skewers, boiled pork, baked mussels and shrimp are suitable. As a main course, you can serve pink salmon or other red fish with creamy sauce, medallions of beef, stuffed goose or duck.

The most luxurious tables include a variety of fish dishes. It could be stuffed sturgeon or pike, salmon steaks. Baked oysters or scallops with sauce are served as an appetizer.

As a hot dish, you can prepare lamb in the form of a leg or rack. A crown made from the rib portion looks very festive, complemented by a side dish of grilled vegetables. An equally effective option is game. On the wedding table you can serve roe deer or wild boar fillet, hazel grouse in wine sauce, quail in sour cream.

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

Wedding planner

You should not serve too unusual dishes that may discourage guests who are not experienced in cooking.

Elena Sokolova

Cook

If you plan to serve an exotic dish, it is worth supplementing it with a change from more traditional products. For example, a pair of mussels in batter would be a chicken kebab, and you can serve a beef steak along with stuffed pike.

Kutepov Denis

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

Summary

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

What celebration - wedding, anniversary, corporate event - is complete without a banquet? Perhaps small parties or presentations, where a buffet is often organized.

A real banquet menu always includes a main hot dish (baked duck with apples or goose, shish kebab or kebab), several salads (fish, meat, vegetables), a variety of cold and hot appetizers, dessert, drinks.

All the dishes of the special event are distinguished by a special approach to preparation, and the table is distinguished by an exquisite setting.

Description

Banquets are available with full service (receptions) and partial. As a rule, the number of waiters is invited at the rate of one per 10-15 guests.

Also, for these types of celebrations, their own table setting is expected: in the first case it is more thorough, in the second it is simplified. However, so are the dishes served.

But still there are some nuances:

if the celebration occurs during breakfast or dinner, it is necessary that the banquet table have hot and cold appetizers, salads, pickles or fresh vegetables, hot dishes, side dishes, desserts, drinks;
if the event takes place at lunchtime, the first dish (soup) is added to the above categories of dishes.

What kind of appetizers and main dishes can be prepared for a banquet - at home or in a restaurant?

Sample banquet menu

For example, below is an indicative menu with banquet dishes (photo):

Cold appetizers (cold fish, cheeses, canapés, meatloaf, vegetables, pickles).
Hot snacks (baked pies - filled with cabbage, meat, potatoes, mushrooms).
Salads (“Caesar”, “Greek”, meat, fish, vegetables).
Hot banquet dishes (salmon steaks with cream sauce; duck with apples; whole goose baked in the oven; shish kebab).
Side dishes (potato wedges, grilled vegetables).
Desserts (fruit, pastries, cake).
Drinks (water, soft, hot, alcoholic).

We will consider recipes for appetizers and hot dishes that can be prepared for a banquet (at home) in the article below.

About snacks

Beautiful, laconic and quite satisfying miniature snacks - canapés - will decorate the festive table and give it a special charm and sophistication.

They can be prepared from lightly salted fish, cheese, olives, fresh tomatoes, cucumbers, ham, bread and other products, which, when combined, form a complex, laconic dish. All ingredients are secured with a skewer or toothpick.

Several canapé recipes:

A slice of dried bread with mustard, a piece of smoked chicken breast, an olive.
Soft cheese with herbs and salt is wrapped in a thin layer of fresh cucumber - the upper part, and a piece of bread at the bottom.
A piece of lemon and a grape are placed in the inside of the boiled shrimp, everything is strung on a skewer.
A piece of fried chicken with corn.
Hard cheese, ham, olive.

You can complement these small cold snacks with more substantial ones - sandwich and chicken roll.

Sandwich cake

A fairly quick-to-prepare dish, classified as a cold appetizer, will not leave anyone indifferent at the banquet table.

Ingredients:

wheat flour bread (round) - 1 piece;
butter - 20 grams;
ham - 150 grams;
poultry pate - 250 grams;
boiled eggs - 3 pieces;
sour cream with horseradish - 50 milliliters;
hard cheese - 150 grams;
fresh tomatoes - 100 grams;
fresh cucumbers - 100 grams;
pickled mushrooms - 100 grams;
onion - 100 grams;
fresh greens - 20 grams.

Preparation:

Cut the bread lengthwise into two parts - top and bottom.
All ingredients will be laid out on the lower part - in circles (make “markings” using mayonnaise).
Spread the entire surface with oil.
The first circle (central) is filled with finely chopped eggs with sour cream and horseradish.
In the second circle - finely chopped onions and greens.
The next one contains shredded ham.
In the fourth - grated cheese.
Along the edge are vegetables and pickled mushrooms.

Before serving, cut the dish into portions.

Chicken roll

The dish is prepared from several components - meat, omelet, vegetables and herbs, but the result is excellent.

Ingredients:

Whole chicken - 1.5 kilograms.
Egg - 1 piece.
Meat ham (smoked and boiled) - 50 grams.
Fresh cucumbers and tomatoes - 100 grams.
Margarine - 20 grams.
Milk - 20 milliliters.
Fresh greens - 20 grams.
Ground black pepper - 3 grams.
Salt - 10 grams.

Preparation:

Select bones from the raw carcass.
Place the meat and beat with a kitchen hammer.
Sprinkle salt and pepper on all sides.
Prepare an omelette with margarine from eggs, milk, and ham.
Place the omelette inside the bird carcass, roll it up and secure with thread.
Boil the dish in water for 1 hour.
Cut the chilled roll into portions and serve with vegetables and herbs.

Salads

Among the banquet dishes, salads are a separate item. They can be varied - seafood, fresh vegetables and cheese, meat and so on.

We offer an original recipe for roast beef salad with miso, the recipe of which was created by the chef of one of the European restaurants.

Ingredients:

Veal tenderloin - 400 grams.
Fresh tomatoes - 200 grams.
Celery roots - 2 pieces.
Fresh cucumber - 200 grams.
Red onion - 100 grams.
Shallots - 80 grams.
Greens - 20 grams.
Lime - 300 grams.
Ground red pepper - 1 gram.
Olive oil - 15 milliliters.
White miso paste - 20 grams.
Garlic - 20 grams.
Ginger root - 30 grams.
Cane sugar - 10 grams.
Chili paste - 1 spoon.
Vegetable oil - 100 milliliters.

Preparation:

Rub a whole piece of meat with ground pepper, brush with olive oil and fry until fully cooked.
Peel and chop celery roots, tomatoes and cucumber into long strips.
Prepare miso dressing from paste, chili, lime, sugar, garlic, shallots and vegetable oil.
Mix vegetables, add finely chopped red onion and miso dressing.
Cut the meat into slices and place with vegetables, garnish with herbs.

Such an exotic banquet dish according to the chef's recipe will be a real decoration of the table.

Duck with apples

A popular and beloved delicacy by many, especially on a special day, will delight guests. Housewives often cook baked duck or goose for the New Year.

This hot dish is one of the main ones, and therefore is served a little later than the appetizers.

The duck carcass must first be defrosted, cleaned, and dried.

Ingredients for a banquet dish according to a recipe with a photo:

Duck - 2 kilograms.
Sour apples - 500 grams.
Lemon - 200 grams.
Spices - 5 grams.
Salt - 15 grams.

Preparation.

Instead of threads, you can use toothpicks, which then also need to be removed from the finished dish.

Roasted goose

The meat of this poultry is very healthy in its composition (contains iron, copper and other trace elements), tender, and also dietary. It can be consumed by anyone who prefers lean meat dishes.

Goose is delicious either baked whole or in portions. You can cook it in a sleeve or foil.

To give the dish a zest, the bird can be pre-marinated, then the meat will have an even richer taste. You can choose any marinade, starting with simple spices and salt, which are used to rub the carcass.

Ingredients:

Goose - 3 kilograms.
Boiled buckwheat - 300 grams.
Fresh mushrooms - 200 grams.
Onion - 100 grams.
Garlic - 10 grams.
Salt - 20 grams.
Ground black pepper - 5 grams.
Apple cider vinegar - 200 milliliters.
Water - 1 liter.

Preparing a banquet meat dish:

Prepare spices, chopped garlic and apple cider vinegar for marinating.
Rub a clean and dried bird carcass with salt, spices and garlic.
Marinate in a container with vinegar for a day.
Before baking the meat, prepare the filling: saute the mushrooms with onions, mix with buckwheat.
Stuff the goose and sew it up with thread or toothpicks.
Pour water over the carcass - 200 milliliters.
Bake the meat for 2.5 hours at 200 °C, periodically adding water to keep the meat soft and tender.

Serve the dish as a whole, placing portioned pieces of goose and a side dish of buckwheat and mushrooms on plates.

Specially marinated pork shashlik

This dish can be prepared from the meat that you have at home, but it is more tasty from the tender pork pulp.

An unusual vinegar is used as a marinade - raspberry vinegar. You can prepare it from fresh raspberries, table vinegar and sugar.

Ingredients for barbecue:

Preparation:

chop the meat into cubes, rub with salt and spices, place in a deep container;
chop most of the onion into rings and add to the meat;
mix 250 milliliters of vinegar with 250 milliliters of water, add to the pork;
marinate for 3 hours under pressure;
Chop the remaining onion into medium pieces and marinate in a mixture of 100 milliliters of water and the same amount of vinegar;
string the finished kebab onto skewers, alternating with onions (in which the meat was marinated), and cook over the fire;
Serve the dish with separately pickled onions and sauces.

Summary

For a gala table, you always want to prepare some special banquet dishes and snacks according to recipes from leading chefs or signature dishes from the menu of the restaurant where the celebration is planned.

Celebrations happen infrequently in life, but every housewife can make them memorable, bright and tasty.