12 make ahead canapés for a crowd

I love nothing better then cooking, especially for a crowd. I catered my sister's engagement party and my Mum and Dad's 25th wedding anniversary. I've had many dinner parties over the years for as many as 12 and as little as 2 with 4 and sometimes 6 courses. I did have the hair-brained idea to cater my own wedding and it could quite possibly be done but knowing how much I want everything to be perfect, I decided against it and am having the main course catered and I will do canapés. I'd like to prepare them in advance and have them ready for serving just after the ceremony.

According to this website, the idea number of canapés to serve for an hour before a full meal is 3 to 4 bites per person and for 35 to 60 guests (I'm having 50), 7 to 9 different kinds of canapés is ideal therefore the number of bites desired per person times the number of guests divided by the number of different canapés being served.

3 bites x 50 (number of guests) ÷ 7 = 21 of each canapé

Here are a few ideas I've got in mind.

Italian Style Slow Cooked Meatballs

Sweet & Spicy Slow Cooked Pineapple Meatballs

Mini Cheese Ball Bites

Easy Antipasto Skewers

Watermelon & Feta Skewers

Crudités Platter

Mini Caprese Skewers

Prawn Cocktails

Oyster Shots

Devilled Eggs

Melon & Proscuitto Skewers

Pinwheels with various fillings

Remember, to keep the cost of ingredients down by buying cheaper cuts of meats, plain cream cheese and flavouring with chutneys or herbs, off cuts of salmon (or canned salmon mixed with cream cheese to make mousse), and seasonal fruit and vegetables. Also, remember the season. If the weather is warm, serve plenty of cold canapes. If it's cooler, serve something warm that can be popped into the slow cooker in the morning or reheated at the last minute. Small cups of soup are perfect. There are plenty more ideas on my Canapés Pinterest board.

12 make ahead canapés for a crowd

Looking for canapé recipes? Here are 12 make ahead canapés for a crowd recipes.

I love nothing better then cooking, especially for a crowd. I catered my sister’s engagement party and my Mum and Dad’s 25th wedding anniversary. I’ve had many dinner parties over the years for as many as 12 and as little as 2 with 4 and sometimes 6 courses.

I did have the hair-brained idea to cater my own wedding and it could quite possibly be done but knowing how much I want everything to be perfect, I decided against it and am having the main course catered and I will do canapés.

I’d like to prepare them in advance and have them ready for serving just after the ceremony. These are some of the 12 make ahead canapes for a crowd I made for my own wedding.

According to this website, the idea number of canapés to serve for an hour before a full meal is 3 to 4 bites per person and for 35 to 60 guests (I’m having 50), 7 to 9 different kinds of canapés is ideal therefore the number of bites desired per person times the number of guests divided by the number of different canapés being served.

3 bites x 50 (number of guests) ÷ 7 = 21 of each canapé

 

 

 

Here are a few ideas I’ve got in mind.

 

 

Italian Style Slow Cooked Meatballs

Sweet & Spicy Slow Cooked Pineapple Meatballs

Mini Cheese Ball Bites

Easy Antipasto Skewers

Watermelon & Feta Skewers

Crudités Platter

Mini Caprese Skewers

Prawn Cocktails

Oyster Shots

Devilled Eggs

Melon & Proscuitto Skewers

Pinwheels with various fillings

Remember, to keep the cost of ingredients down by buying cheaper cuts of meats, plain cream cheese and flavouring with chutneys or herbs, off cuts of salmon (or canned salmon mixed with cream cheese to make mousse), and seasonal fruit and vegetables.

Also, remember the season. If the weather is warm, serve plenty of cold canapes. If it’s cooler, serve something warm that can be popped into the slow cooker in the morning or reheated at the last minute. Small cups of soup are perfect. There are plenty more ideas on my Canapés Pinterest board.

Ricotta, zucchini & cherry tomato tarts

Sometimes I go back through old recipes I've posted here, to find how I made something in particular to make it again and as I scroll through the recipe list, it looks like I must have this huge array of ingredients at all times, a fully stocked pantry, a refrigerator that resembles a deli and a freezer with whatever your heart desires. Well let me assure you, it's nothing like that. I would say 99.9% of the time, my recipes are created based on what I have left in the fridge, pantry or freezer and it needs using up, like yesterday!

It was one of those lazy Sundays when I needed to do some school baking for the week and we had kinda missed lunch, so while the oven was I thought I'd check what I had on hand to whip up a quick snack. I had one sheet of puff pastry, one tired looking zucchini, the last of the punnet of cherry tomatoes and about half a tub of ricotta cheese that was destined to be something else but I never got around to it. That's how these Ricotta, Zucchini & Cherry Tomato Tarts came about. I never get an urge to make something and rush to the store to buy a particular ingredient just so I can make it. Never. I always just make do and use what I have.

I've got these semi circle pans which are just perfect for tart making. I managed to squeeze out 12 circles of pastry, even joining some of the edges together to form rounds.

The filling is made up of the grated zucchini, the ricotta, grated tasty cheese, an egg, salt and pepper and a bit of garlic. The cherry tomatoes are popped on top.

Bake in the oven until filling has set (or until golden brown). We were starving by then so I took them out a little earlier than I should have. A delicious brunch, lunch, snack or party appetiser. Sprinkle with a little chopped chives for serving if you like. Remember, to only always use what you have. There is a substitute for just about everything.

Ricotta, Zucchini & Cherry Tomato Tarts

• 1 sheet puff pastry
• 200gm ricotta cheese
• 1/2 cup grated cheese
• 1 egg, beaten
• 1 garlic clove, crushed
• 1 zucchini, grated
• cherry tomatoes
• salt and pepper

1. Preheat oven to 170 deg C.
2. Cut circles from puff pastry and line either a cupcake pan or similar which has been sprayed with a little oil spray.
3. Combine, ricotta, grated cheese, beaten egg, garlic, grated zucchini and salt and pepper.
4. Spoon ricotta mixture into pastry cups.
5. Top with halved cherry tomatoes.
6. Bake in oven for approximately 20 minutes or until mixture has set and is golden brown.
7. Suitable to eat hot or cold and suitable to freeze.
8. Makes 12.

Ricotta, zucchini & cherry tomato tarts

 

Sometimes I go back through old recipes I’ve posted here, to find how I made something in particular to make it again and as I scroll through the recipe list, it looks like I must have this huge array of ingredients at all times, a fully stocked pantry, a refrigerator that resembles a deli and a freezer with whatever your heart desires. Well let me assure you, it’s nothing like that. I would say 99.9% of the time, my recipes are created based on what I have left in the fridge, pantry or freezer and it needs using up, like yesterday!

It was one of those lazy Sundays when I needed to do some school baking for the week and we had kinda missed lunch, so while the oven was I thought I’d check what I had on hand to whip up a quick snack. I had one sheet of puff pastry, one tired looking zucchini, the last of the punnet of cherry tomatoes and about half a tub of ricotta cheese that was destined to be something else but I never got around to it. That’s how these Ricotta, Zucchini & Cherry Tomato Tarts came about. I never get an urge to make something and rush to the store to buy a particular ingredient just so I can make it. Never. I always just make do and use what I have.

I’ve got these semi circle pans which are just perfect for tart making. I managed to squeeze out 12 circles of pastry, even joining some of the edges together to form rounds.

The filling is made up of the grated zucchini, the ricotta, grated tasty cheese, an egg, salt and pepper and a bit of garlic. The cherry tomatoes are popped on top.

Bake in the oven until filling has set (or until golden brown). We were starving by then so I took them out a little earlier than I should have. A delicious brunch, lunch, snack or party appetiser. Sprinkle with a little chopped chives for serving if you like. Remember, to only always use what you have. There is a substitute for just about everything.

Ricotta, Zucchini & Cherry Tomato Tarts

• 1 sheet puff pastry
• 200gm ricotta cheese
• 1/2 cup grated cheese
• 1 egg, beaten
• 1 garlic clove, crushed
• 1 zucchini, grated
• cherry tomatoes
• salt and pepper

 

1. Preheat oven to 170 deg C.
2. Cut circles from puff pastry and line either a cupcake pan or similar which has been sprayed with a little oil spray.
3. Combine, ricotta, grated cheese, beaten egg, garlic, grated zucchini and salt and pepper.
4. Spoon ricotta mixture into pastry cups.
5. Top with halved cherry tomatoes.
6. Bake in oven for approximately 20 minutes or until mixture has set and is golden brown.
7. Suitable to eat hot or cold and suitable to freeze.
8. Makes 12.

 

 

Ladybug canapés

Okay, this is the last blog post from my weekend away to Cabarita Beach last weekend, I promise. I think I might be suffering from post holiday blues and haven't been able to think about much else other than my weekend away and the relaxing time I had. On the Friday afternoon, after we arrived, we all headed up to the Penthouse apartment (which was also booked for members of our group) for canapés and drinks. We were all asked, when booking, whether we wanted bubbles, red or white wine and a bottle of our preferred drink awaited in our apartment. With drinks in hand and a plate of these 'ladybug' canapés, off we went to get to know each other better.

These are really easy to put together. I did these 'ladybug' style only because of the group being called "Travelbugs" and not for any other reason. All you do is take a cracker, spread on cream cheese spread (I used a cream cheese and chives dip), top with half a cherry tomato which had been cut in half, a pitted olive and then 2 short pieces of chive placed in the centre of the olive. 

These would be great for a little girl's 'ladybug' themed birthday party, baby shower or "Travel Bugs" cocktail party!

Ladybug canapés

Check out these cute Ladybug canapés (also known as Ladybird Beetles). Okay, this is the last blog post from my weekend away to Cabarita Beach last weekend, I promise. I think I might be suffering from post holiday blues and haven’t been able to think about much else other than my weekend away and the relaxing time I had.

On the Friday afternoon, after we arrived, we all headed up to the Penthouse apartment (which was also booked for members of our group) for canapés and drinks. We were all asked, when booking, whether we wanted bubbles, red or white wine and a bottle of our preferred drink awaited in our apartment. With drinks in hand and a plate of these ‘ladybug’ canapés, off we went to get to know each other better.

These are really easy to put together. I did these ‘ladybug’ style only because of the group being called “Travelbugs” and not for any other reason. All you do is take a cracker, spread on cream cheese spread (I used a cream cheese and chives dip), top with half a cherry tomato which had been cut in half, a pitted olive and then 2 short pieces of chive placed in the centre of the olive.

These would be great for a little girl’s ‘ladybug’ themed birthday party, baby shower or “Travel Bugs” cocktail party!

Thai Chicken Cakes

You've all heard of Thai Fish Cakes, right? I love them. Spicy, little bundles of fishy goodness, dipped in a sweet and spicy sauce. Great for appetisers at a party or as part of a Thai meal or banquet. I thought about replacing the fish with chicken as I might have better luck getting my daughter to try them. I know this is wishful thinking as the only chicken she'll eat is if it's covered in crumbs and is in a 'nugget' shape, if you know what I mean.

After I cooked these up it got me thinking. To me they are a Thai version of the humble Aussie rissole (or burger pattie). As part of the Gourmet Garden Blog Off / Cook Off, I used the Thai blend they sent me. A mixture of lemongrass, ginger, coriander and chilli which is super fresh and all that Thai flavours should be. With the addition of extra coriander, garlic and chilli, these little chicken 'cakes' were sweet, sour, hot and salty. Served with a simple Oriental style dipping sauce, this was an easy dish to throw together for dinner last night.

Of course you could use this same recipe for about 500grams of white fish. The dipping sauce is sweet and spicy with just the right amount of saltiness coming from fish sauce.

You could serve these up, as is, with the dipping sauce or as I did for a main meal. A bit of brown rice and a tossed salad with the dipping sauce used as the salad dressing.

Thai Chicken Cakes
 (Based on Thai Fish Cake recipe on www.taste.com)

• 1 large chicken breast, roughly chopped then blended to a smooth mince (alternatively, use chicken mince OR 500gm white fish for Thai fish cakes)
• 2 tbs Gourmet Garden Thai blend (OR 2 tbs red curry paste instead of the Gourmet Garden ingredients)
• 1 tbs Gourmet Garden Coriander
• 1 tbs Gourmet Garden Chilli
• 2 tbs fish sauce
• 1 tsp white sugar
• 1 tbs lime juice
• 6-8 green beans, diced
• oil for frying

1. Mix all ingredients together.
2. Drop tablespoons of mixture into moderately heated oil, ie not too hot, to allow thorough cooking of the chicken.
3. Cook for 2-3 minutes and turn.
4. Drain on absorbent paper.
5. Serve with Oriental Dipping Sauce and/or salad and steamed rice.

Oriental Dipping Sauce:

1/4 cup white vinegar

1/3 cup white sugar

1 tbs Gourmet Garden Chilli (or 1 tbs chilli sauce or 1 fresh chilli, chopped)

2 teaspoons fish sauce

1.  Combine cold water, vinegar and sugar in a small saucepan over low heat.
2. Cooking, stirring, for 4 minutes or until sugar is dissolved. Bring to a simmer. Cook for 5 minutes or until slightly syrupy. Remove from heat.
3. Add chilli and fish sauce. Stir to combine. Set aside to cool.

I'm finding the Gourmet Garden Chilli not too hot so you could add more if you like more heat.

Thai Chicken Cakes

You’ve all heard of Thai Fish Cakes, right? I love them. Spicy, little bundles of fishy goodness, dipped in a sweet and spicy sauce. Great for appetisers at a party or as part of a Thai meal or banquet. I thought about replacing the fish with chicken as I might have better luck getting my daughter to try them. I know this is wishful thinking as the only chicken she’ll eat is if it’s covered in crumbs and is in a ‘nugget’ shape, if you know what I mean.

After I cooked these up it got me thinking. To me they are a Thai version of the humble Aussie rissole (or burger pattie). As part of the Gourmet Garden Blog Off / Cook Off, I used the Thai blend they sent me. A mixture of lemongrass, ginger, coriander and chilli which is super fresh and all that Thai flavours should be. With the addition of extra coriander, garlic and chilli, these little chicken ‘cakes’ were sweet, sour, hot and salty. Served with a simple Oriental style dipping sauce, this was an easy dish to throw together for dinner last night.

Of course you could use this same recipe for about 500grams of white fish. The dipping sauce is sweet and spicy with just the right amount of saltiness coming from fish sauce.

You could serve these up, as is, with the dipping sauce or as I did for a main

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meal. A bit of brown rice and a tossed salad with the dipping sauce used as the salad dressing.

Thai Chicken Cakes
 (Based on Thai Fish Cake recipe on www.taste.com)

• 1 large chicken breast, roughly chopped then blended to a smooth mince (alternatively, use chicken mince OR 500gm white fish for Thai fish cakes)
• 2 tbs Gourmet Garden Thai blend (OR 2 tbs red curry paste instead of the Gourmet Garden ingredients)
• 1 tbs Gourmet Garden Coriander
• 1 tbs Gourmet Garden Chilli
• 2 tbs fish sauce
• 1 tsp white sugar
• 1 tbs lime juice
• 6-8 green beans, diced
• oil for frying

1. Mix all ingredients together.
2. Drop tablespoons of mixture into moderately heated oil, ie not too hot, to allow thorough cooking of the chicken.
3. Cook for 2-3 minutes and turn.
4. Drain on absorbent paper.
5. Serve with Oriental Dipping Sauce and/or salad and steamed rice.

Oriental Dipping Sauce:

1/4 cup white vinegar

1/3 cup white sugar

1 tbs Gourmet Garden Chilli (or 1 tbs chilli sauce or 1 fresh chilli, chopped)

2 teaspoons fish sauce

1.  Combine cold water, vinegar and sugar in a small saucepan over low heat.
2. Cooking, stirring, for 4 minutes or until sugar is dissolved. Bring to a simmer.
   Cook for 5 minutes or until slightly syrupy. Remove from heat.
3. Add
   chilli and fish sauce. Stir to combine. Set aside to cool.

I’m finding the Gourmet Garden Chilli not too hot so you could add more if you like more heat.