Wedding Wednesdays: One- Bite Wonders

With cocktails in hand, one- bite hors d’oeuvres can be a convenient way to offer your guests a flavorful punch during cocktail hour. Take a look at the creative one- bite wonders Relish has created at past weddings:

~Neuske Bacon Wrapped Date and Parsley
with Crushed Almond and Blue Cheese Dollop

~Tuna Ceviche in Coconut Milk and Lime Juice
with Jalapeños, Shallots and Basil on Tasting spoon

~Classic Turkey Meat Ball with Tomato and Parmesan
on Crispy Spaghetti rounds

~Shiso and Miso Crusted Tuna Medallion

~Griddled Corn Cake
with Poached Cherry Tomato and Carrot Chip

~Thai Chicken Salad
with Green Papaya in Cucumber Cup

~Crisp Taro Chip Round
with Avocado Tartar

~Roasted Sweet Summer Corn Relish
in a Cucumber Cup

~Peruvian Duck Ceviche
with Toasted Corn Serve on White Spoon

~Butternut squash Toasted Parmesan Square

~Summer Beet and Goat Cheese Foam Bite

~Truffle Macaroni and Cheese
with Cheddar, Parmesan and Béchamel

~Quinoa Croquette with Sriracha Emulsion


and one-bite desserts…

~Butter Scotch Ice Pudding
with Candied Walnut in Petit Ramekin

~Coffee Pudding and Coco Nibble
in Miniature Coffee Cup

~Double Fudge Brownie Bite
with Miniature Milk Shake Shot

~Long Stem Chocolate Dipped Strawberries
dusted with Pop Rock Candy

Give Relish a call today to create the perfect menu packed with one- bite wonders for your perfect day!


212-228-1672 |

Grilling: Grilled Shrimp and Sausage Skewers

It is finally time to revisit your favorite summer cooking companion, the BBQ. Over the next month, Relish is sharing our favorite grilling recipes to impress your guests in the warm weather!

Grilled Shrimp & Sausage Skewers with Smokey Paprika Glaze

makes 6 skewers

grilled-shrimp-and-sausage-skewers-with-smoky-paprika-glazeWhat you’ll need:

  • 3/4 cup olive oil
  • 4 large garlic cloves
  • 2 tbls chopped fresh thyme
  • 5 teaspoons smoked paprika
  • 4 tsp Sherry wine vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried crushed red pepper
  • 12 uncooked extra-large shrimp (13 to 15 per pound), peeled, deveined
  • 12t1-inch-long pieces andouille or other fully cooked smoked sausages (such as linguiça; about 16 ounces)
  • 12 cherry tomatoes
  • 12 2-layer sections of red onion wedges
  • Nonstick vegetable oil spray
  • 6 long metal skewers


What you’ll need to do

  • Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving.

  • Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers. Arrange skewers on large rimmed baking sheet. DO AHEAD Can be made up to 6 hours ahead. Cover and chill skewers and bowls of glaze separately.

  • Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush skewers on both sides with glaze from 1 bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.

  • Arrange skewers on platter. Serve with remaining bowl of glaze.



Recipe & picture from Bon Appetit, 2010