Hors Davorrs
That’s what Dad calls hors d’oeuvres just to drive me criz-azy. He also calls them “hoo-dee-evras” when he’s really trying to get my goat.
Let’s face it- I don’t have a client or a friend who doesn’t agree that hors and cocktails are all you need. I could totally skip the four course fiesta and nosh on tiny bites whilst sipping bubbly.
Below are a few darling one-biters I found recently while designing party menus from scratch:
Lemon Parsley Gougeres Hors d’Oeuvre from Delish.com
Deviled Quail Eggs via Cooking Uptown
Goat Cheese-Stuffed Piquillo Peppers
Stilton-Pear Crostini via Oprah
Zucchini bites via Babble blog
Bite-sized Roasted Potatoes with Chives, Bacon, and Blue Cheese via Oprah
Chickpea Radish Crostini via Veganyumyum
Feta + Tomato Hors d’Oeuvre via BBC Good Food
Taking an early lunch? No judgement here!
Mushroom + Mauve
Gasp, I said it- and I meant it . . . we are deploying mauve (and all of her dusty cousins, like Rose and Orchid) for a winter wedding. Paired with mushroom and hints of gold, the palette is pseudo Victorian and yet totally current.
Images via Junebug Weddings . . .
