Three Recipes That You Should Never Forget to Include On Your Wedding Buffet

Posted on October 30, 2013


wedding buffet

Wedding buffet is becoming popular in this century. Aside from saving more money compared to the standard sit down meal, it also allows a happier feeling during your wedding reception. But, what are the recipes that you should never forget to include on your wedding buffet?

Crab and Bay Shrimp


1 cup buerreblanc sauce
6 oz bay shrimp ( iflarger shrimp slightly chop)
4 (5oz) salmon fillets (not steaks)
3 tbsp mayonnaise
1 tbsp chopped dill
6 oz Dungeness crab meat
6 oz brie cut into 1/2″ cubes
salt (to taste)
pepper (to taste)

To make the Beurre Blanc sauce you need the ff:

6 oz white wine
3 oz white wine vinegar
3 whole pepper corns
1 cup heavy cream
6 oz cold unsalted butter cut into pieces
3 oz cold butter, cut into pieces
1 shallot, quartered

Preparation of Beurre Blanc sauce:

1. Mix wine, peppercorns, vinegar and shallot in asauce pan.
2. Lessen until the solution is just 1 tbsp to 2 tbsp and has syrup consistency.
3. Add cream and lessen again until it is more syrupy and just 3 to 4 tbsp.
4. Remove the pan from heat and add 2 oz of butter pieces at a time, stirring continuously letting it to melt fully before placing more. Reheat if the solution cools and if the butter doesn’t melt.
5. Strain and hold above the stove trivet to keep it warm until ready to be used.

Preparation of the Crab and Bay Shrimp:

1. Preheat the oven to 400º F.
2. Prepare the Beurre Blanc sauce and leave it for a while.
3. Divide the salmon fillets lengthwise to create a pocket for stuffing.
4. Combine the crab, brie, shrimp, salt, dill and pepper and then smoothly blend in the mayonnaise to attachthe mixture.
5. Split the stuffing fusionbetween the flour pocketed fillets.
6. When it is already full, allow the flops to envelopthe stuffing and only a small amount of the stuffing should be exposed.
7. Bake in a slightly buttered baking dish for around 10 to 12 minutes.
8. Place it to the plates and add spoons of buerreblanc sauce over the salmon.

Duck Breast with sauce


2 duck breasts
1 star anise
1 thyme sprig
1 finely chopped shallot
25g butter for plum sauce
250g dark red plums, divided, stoned and chopped into small wedges
1 tbsp olive oil
50ml red wine
50g demerara sugar
300ml beef stock


1. For around 5 minutes, fry shallot in the oil until it is uncolored and softened.
2. Add sugar and plums and stir until sugar is dissolved.
3. Add stock and red wine and then boilfor 15 minutes with occasional stirringuntil it is softened and slightly thickened.
4. Leave it at room temperature for a day prior to reheating to serve.
5. Meanwhile, heat oven to 180ºC. Score the duck breast’s skin and season well with pepper and salt.
6. Heat a frying pan and place the duck breast, skin-side down. Fry it for 6 to 7 min and add thyme, butter and star anise, and then allow them to melt to baste the duck with jucies.Transfer all to a roasting tin and finish in an oven for 5 to 6 min (pink) or 10 to 12 min (well done).
7. Baste again with juices when duck is ready.

Steamed Chicken Breasts and Vegetables


3 (12 oz) whole chicken breasts (split and boned)
1 tsp salt
1 tsp crushed dried tarragon leaves
1 cup cold water
2 lg. carrots (peeled, diagonal sliced)
6 fresh potatoes (washed, unpeeled, sliced ½ inch thick)
3 zucchini (washed, unpeeled, diagonal sliced)
1 crumbled bay leaf
2 tbsp of chopped parsley


1. Rinse chicken and pat dry.
2. Mix tarragon and salt on a waxed paper.
3. Sprinkle each split chicken with ¼ tsp of tarragon mixture on both sides.
4. Pour 1 cup of cold water in the bottom of 12 inches skillet. Place 10 inches wire rack in the bottom of skillet.
5. Layer chicken breasts in the order of carrots, potatoes, zucchini and the bay leaf. Sprinkle again with the tarragon mixture.
6. Boil the chicken in medium heat. Lower the heat and steam. Cover it for 35 to 40 minutes or until the vegetables and chicken are tender.
7. In a platter, arrange the chickens and vegetables.
8. Boil the left behindliquid using medium heat until it is reduced to ½ cup. Pour to the chicken.
9. Sprinkle with parsley.

Author Bio:
Chef Linda Rosario is a food blogger from Chef Needs, one of the trusted suppliers of bakery display cases. She also loves to paint and dreams of having her own art gallery. Aside from painting and drawing, Linda has a heart for cooking and food.