By Kathleen Furey

Although summer has barely begun, if you’re getting married this fall, you are likely starting to plan out your wedding day menu. Fall is a fantastic time for flavor—apple, pumpkin and cinnamon are just a few things that come to mind. Don’t they sound delicious? We think they do, and so does New York City catering company Fancy Girl Table. Owner Jeanette Maier has been kind enough to share some advice on seasonal hors d’oeuvres:

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  1. Choosing local ingredients is key with the turning of the seasons. “Look at what is in your farmer’s markets and steer toward those ingredients.” She says, “In [the Northeast], items like cauliflower, mushrooms, apples, pears, quince, squashes like butternut and pumpkin, figs and broccoli are in season.”
  2. Warm foods that evoke cozy nights and embrace the sweet/savory balance are popular choices and crowd pleasers. Richer hors d’oeuvres are also a good option as people will most likely be enjoying them during cocktail hour with a drink in their hand.
  3. “Mix it up when choosing your hors d’oeuvres menu—hot and cold, veggie and meaty, heavy and light. Your guests will appreciate that you are catering to different tastes and diets,” Maier advises.
  4. If you have a special request or a must-have on your menu, don’t be afraid to ask for it! The best caterers will accommodate their client’s wishes.

To give you a taste of a delectable fall hors d’oeuvre option, Fancy Girl Table shares their infamous Beet Chips with Smoked Ricotta recipe.

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BEET CHIPS WITH SMOKED RICOTTA

By: Fancy Girl Table

We use local beets along with a fabulous local smoked ricotta made at Salvatore Bklyn. If you can’t find smoked ricotta, feel free to substitute with regular ricotta or goat cheese.

Serves 10-15

Ingredients:

  • 6 medium beets (or about 8 small ones) peeled.
  • 3 tsp olive oil
  • 1 tbsp course sea salt
  • About 2 cups of Salvatore Brooklyn Smoked Ricotta

Directions:

Preheat oven to 350 degrees. Using a mandoline slicer set to 1/16-inch thickness, carefully slice beets. Toss in olive oil and sprinkle with course sea salt.  Spread in one layer on rimmed baking sheet. You will likely need more than one depending on size of sheet and oven. Bake 25-35 minutes or until edges dry. If using more than one baking sheet, rotate halfway through cooking. Transfer to wire rack and cool—chips will crisp as they cool.

Before serving, top each chip with about a teaspoon of ricotta. Garnish with microgreens or edible flowers for an added touch of elegance.

 

Photo: Rob Penner