Finger food recipes, anyone?

[moonlilyhead]

I am trying to put together my menu for the reception. I'm doing all finger food except for a couple of big salads: one veggie and one fruit.
I wondered if anyone on here has some favorite party treats/finger food/appetizer recipes that are a hit?

This is what I have thus far...how does it sound?

melon rolled in black forest ham--not sure about this one, how does it sound?
avocado-stuffed cherry tomatoes
asian salad in shells
mini caprese bites
an antipasta platter
stuffed baby red potatoes
filled strawberry cheesecakes
mini smoked salmon pizzas
four berry salad with balsalmic vinegarrette (can't spell today)
ham salad and apricot preserves finger sandwiches
smoked turkey and strawberry preserves finger sandwiches
hummus with rosemary garlic breadsticks
proschuitto (sp?) wrapped asparagus
cucumbers stuffed with dill-cream cheese
various crudites
various cheeses
fruit kabobs
carrot roulades
salad shrimp salad on melba toasts, or similar
various dips with breads/crackers/sticks, etc.
Maybe a cold soup, like gazpacho
devilled eggs (not the same ole, though. Pretty spunky and tangy)

For drinks, we'll have bottled beer, mead for toasting, wine, apple lemon ginger juice, and various sodas and juices and water.


Does this sound like enough food for about 60 people? Do I need more variety?
I have no idea what I'm doing, so if anyone does this sort of thing often, I would love advice. I am also having jumbo lemon-cream-filled almond cupcakes instead of traditional wedding cake, so if anyone has a different yummy cupcake recipe, let me know that as well. Thanks!:)

[moonlilyhead]

Oh, and I also need kid-friendly food ideas, as many of our friends have kids, but I don't know what they eat. I want to do a food table for the kids all to themselves so they don't have to worry about making a mess or whatever.

[melodyelf]

sounds good! for the kids, keep it simple and easily recognizable, not a lot of mixed flavors. kids tend to be picky and suspicious of new foods or mixtures of foods.

some ideas:
a big fruit plate with lots of different kinds of fruit laid out individually.
a veggie plate done like the fruit plate, with a dip such as ranch dressing.
a cheeze and cracker plate.
pizza or mini pizzas.
maybe peanut butter and jelly sandwiches cut into triangles, crusts removed.
cookies.
little cups of mac n' cheese.
yogurt cups such as yoplait.

[lorna-organic]

It sounds like plenty of food, MoonLily, nice variety.

[brenda70546]

fry some wing drumetts kids love them there an easy finger food you can cook then the day befor and heat then in an oven or they are good served cold

[Emerald]

__For the little ones I was thinking home made chicken nuggets-- I would use only boneless thigh meat, soaked in some nice buttermilk for at least an hour and then roll it in your own mix of seasoned bread crumbs or even panko bread crumbs and then either deep fry or oven bake, I prefer the oven bake as it is easier to do in a rental hall/or even your own home. I sure wouldn't have wanted to have some one deep fry in the house or hall as there would be folks and little ones running around and that "I just deep fried stuff" smell takes a bit of time to get out of the house.
__Another good finger food here is the ham/cream cheese rolled on either steamed asparagus, or green onion or a nice crunchy pickle.
__Or you take about 1 inch cuts of whole cucumber and use a melon baller to scoop out a bit on the inside and then fill it with some nice fish Ceviche- there is nothing like a good lime and lemon cured salmon or halibut with the tomato and pepper and onion inside a bit of cucumber- heaven in a bite.
__ Another favorite here is the mini quiches I like them hot but I do know that most of the time they are done ahead of time and served cold.
___Have you thought about maybe some little cream puffs filled with various puddings and then drizzled with melted chocolate? They sound so hard to make but are so easy- The hard part is that you have to wait to fill them until right before serving as the pudding can sometimes make them a bit soggy.

:eek:Great Googley Moogley! Now I'm HUNGRY!:D

[Patio Princess]

Sounds great to me, but I'd make a couple of suggestions (I do parties with finger foods all of the time, and did my own wedding reception):

1. You have ham 3 times--all sound delicious and appropriate, but perhaps you could save yourself some money/time (are you making all of this yourself?) by eliminating 2 of them?

2. I wonder if the soup is easily done for a finger food situation. You want to eliminate as many utensils as possible, and have food that is easy to manage, if guests aren't all sitting down (which is very common at finger food-type parties). Soup could get sloppy, esp. on people's nice wedding clothing!

3. Also, perhaps you have a little too much variety--I tend to this myself, and ALWAYS have to restrain myself! Prune the selections back a bit, remembering to balance flavors, have some sweets, veggies, meat, etc., and just increase the quantities of the pruned-back menu.

4. Patio's Party Principle: as long as you have enough food and drink to go around, people will be happy! The decorations don't matter nearly as much as that, and perhaps a spotlessly-clean room to party in.

5. I recommend the sturdiest disposable plates you can find (Chinet is good, though papery-looking). Have plenty of napkins and cups (you'll need cups that are made for hot drinks, if having those, AND ones for cold drinks, though cold can use both types, but not hot drinks). I know all this is not "green" but you don't want to be washing dishes after your wedding...trust me...I had to (SIL let the hired help go home a few hours early, without telling me. I spent 3 hours, in my gown, cleaning up the reception. Not the way you want to be spending your wedding night! My feet were literally black and blue, and swollen at the end. I could barely walk to the car, they were so bad.) Of course, you can rent plates, silverware, etc., along with tablecloths.

6. Love the cupcake vs. wedding cake idea--cuppies are very fashionable now, esp. in lieu of a wedding cake! Should save you lots of $$$. Find some pretty pedestal cake plates, pref. in 3 slightly different sizes, stack with the smallest on top, ending with the biggest at the base, and put the cupcakes on that. Maybe shove paper doilies under the cuppies, too, or, if making the lemon ones, obtain pesticide-free lemon leaves (I think these are ok to use under food--double-check this!), and tuck around the plate edges, a bit under the cakes.

7. Do you have any guests with dietary restrictions? You need to allow for that: diabetes (low-sugar AND low-fat); heart disease/high cholesterol (low-fat/fat-free). allergies (shellfish is a common one, also nuts, esp. with kids--can be fatal if they eat something that has even touched something with nuts in/on it). Also: any Muslim or Jewish guests? My Jewish friends don't tend to keep Kosher, but many do. The ham may not be good. Some religions may be offended even by just having pork served near their food, or if it's accidentally served on the same plate. Removing the pork from that plate still wouldn't work--the rest of the food would be considered "contaminated", and won't be eaten. Any vegans and/or vegetarians? You need to allow in the menu for them, too.

[texman]

Looks great to me--only thing missing is my name on the invitation list. Looks like your guests are in for some fine eating.

[moonlilyhead]

Sounds great to me, but I'd make a couple of suggestions (I do parties with finger foods all of the time, and did my own wedding reception):

1. You have ham 3 times--all sound delicious and appropriate, but perhaps you could save yourself some money/time (are you making all of this yourself?) by eliminating 2 of them?

2. I wonder if the soup is easily done for a finger food situation. You want to eliminate as many utensils as possible, and have food that is easy to manage, if guests aren't all sitting down (which is very common at finger food-type parties). Soup could get sloppy, esp. on people's nice wedding clothing!

3. Also, perhaps you have a little too much variety--I tend to this myself, and ALWAYS have to restrain myself! Prune the selections back a bit, remembering to balance flavors, have some sweets, veggies, meat, etc., and just increase the quantities of the pruned-back menu.

4. Patio's Party Principle: as long as you have enough food and drink to go around, people will be happy! The decorations don't matter nearly as much as that, and perhaps a spotlessly-clean room to party in.

5. I recommend the sturdiest disposable plates you can find (Chinet is good, though papery-looking). Have plenty of napkins and cups (you'll need cups that are made for hot drinks, if having those, AND ones for cold drinks, though cold can use both types, but not hot drinks). I know all this is not "green" but you don't want to be washing dishes after your wedding...trust me...I had to (SIL let the hired help go home a few hours early, without telling me. I spent 3 hours, in my gown, cleaning up the reception. Not the way you want to be spending your wedding night! My feet were literally black and blue, and swollen at the end. I could barely walk to the car, they were so bad.) Of course, you can rent plates, silverware, etc., along with tablecloths.

6. Love the cupcake vs. wedding cake idea--cuppies are very fashionable now, esp. in lieu of a wedding cake! Should save you lots of $$$. Find some pretty pedestal cake plates, pref. in 3 slightly different sizes, stack with the smallest on top, ending with the biggest at the base, and put the cupcakes on that. Maybe shove paper doilies under the cuppies, too, or, if making the lemon ones, obtain pesticide-free lemon leaves (I think these are ok to use under food--double-check this!), and tuck around the plate edges, a bit under the cakes.

7. Do you have any guests with dietary restrictions? You need to allow for that: diabetes (low-sugar AND low-fat); heart disease/high cholesterol (low-fat/fat-free). allergies (shellfish is a common one, also nuts, esp. with kids--can be fatal if they eat something that has even touched something with nuts in/on it). Also: any Muslim or Jewish guests? My Jewish friends don't tend to keep Kosher, but many do. The ham may not be good. Some religions may be offended even by just having pork served near their food, or if it's accidentally served on the same plate. Removing the pork from that plate still wouldn't work--the rest of the food would be considered "contaminated", and won't be eaten. Any vegans and/or vegetarians? You need to allow in the menu for them, too.


Thanks, PP. This is all very helpful! I am doing it myself, but I will be getting plenty of help from my girlfriends and future SILs.
I wondered if I had too much variety. Everything sounded so good, though. I will definitely be taking out the soup, as there is also going to be lots of dancing and we don't need gazpacho everywhere.
I already have all of my plates. They are a sturdy, clear pastic. I still need to get plastic cups. I am using the old fashioned jelly jars for the toast, so those along with the serving dishes should be the only things I need to wash afterwards. I doubt I will be allowed to do much of that work, though. Shucks!:D
I have been looking for antique cake stands to use, but I also thought about covering three different sized round boxes with a paper to match my colors and putting the cupcakes on those.
I scored at the dollar store for serving utensils. They had packs of 4 clear plastic tongs that I thought would be great to strew around everywhere. And they had plastic "crystal-look" large spoons and forks.

I don't know about any allergies, except one little boy is allergic to beef, which I don't think I'm having any of. There will be various vegetarians there, but I think I have plenty of veggie/fruit foods.
Last night, I came across an orange-glazed shrimp recipe that you make ahead and then serve on skewers that sounds good.

The one thing I have to consider is that the reception is in a screened-in gazebo, so it will be warm. I need to have ice under everything, pretty much, and really don't plan on serving hot foods. I thought I would buy lots of those white styrofoam icechests (that don't creeeeaaaak when you open them) to keep under the serving tables for plenty of ice.
I am also serving the bottle beer and water in galvanized garden tubs, so I'll need lots of ice for that.
Thankfully, we are staying at the place where the wedding and reception will be and the cabins (we have three rented) all have full size kitchens. This is where we will be preparing the foods and storing it. I am hiring a student or two to set up the food during the ceremony and keep things stocked.

We do have some Indian friends who will be there from Boston, so I will need to check on their food prohibitions, etc.


Hope it all works out ok! I just want everyone to have fun.:D

[moonlilyhead]

__For the little ones I was thinking home made chicken nuggets-- I would use only boneless thigh meat, soaked in some nice buttermilk for at least an hour and then roll it in your own mix of seasoned bread crumbs or even panko bread crumbs and then either deep fry or oven bake, I prefer the oven bake as it is easier to do in a rental hall/or even your own home. I sure wouldn't have wanted to have some one deep fry in the house or hall as there would be folks and little ones running around and that "I just deep fried stuff" smell takes a bit of time to get out of the house.
__Another good finger food here is the ham/cream cheese rolled on either steamed asparagus, or green onion or a nice crunchy pickle.
__Or you take about 1 inch cuts of whole cucumber and use a melon baller to scoop out a bit on the inside and then fill it with some nice fish Ceviche- there is nothing like a good lime and lemon cured salmon or halibut with the tomato and pepper and onion inside a bit of cucumber- heaven in a bite.
__ Another favorite here is the mini quiches I like them hot but I do know that most of the time they are done ahead of time and served cold.
___Have you thought about maybe some little cream puffs filled with various puddings and then drizzled with melted chocolate? They sound so hard to make but are so easy- The hard part is that you have to wait to fill them until right before serving as the pudding can sometimes make them a bit soggy.

:eek:Great Googley Moogley! Now I'm HUNGRY!:D

I know, I'm hungry too. This all sounds great, Emerald! I love those mini quiches.

[moonlilyhead]

sounds good! for the kids, keep it simple and easily recognizable, not a lot of mixed flavors. kids tend to be picky and suspicious of new foods or mixtures of foods.

some ideas:
a big fruit plate with lots of different kinds of fruit laid out individually.
a veggie plate done like the fruit plate, with a dip such as ranch dressing.
a cheeze and cracker plate.
pizza or mini pizzas.
maybe peanut butter and jelly sandwiches cut into triangles, crusts removed.
cookies.
little cups of mac n' cheese.
yogurt cups such as yoplait.

This all sounds good for the kids.:)

[moonlilyhead]

I am doing a practice run on the cupcakes today. I'll let you guys know how they turn out.:)

[Emerald]

___If your not renting the Ice boat table thingys you might think about using the small kiddy pools that they sell that are the hard plastic- and before putting the ice into them you get the plastic table skirts and put them on the pool to hide what it is - fill it with ice, put a nice bouquet of flowers in the middle(that way no one is having a hard time reaching food in the middle) and arrange the foods on top of or nestled into the ice.
___ Wayyy back for my graduation party (82':eek:) I had a salad bar for my party and it went over big time- we just used the small $6 wading pools and camouflaged the edges and it kept stuff nice and cold even in July( I had to do a couple of weeks extra to get my diploma)
__If you are doing as much food as you have listed then you could have 4 or 5 round tables set up around your party area and that way people will mingle more. One table for drinks(or if you have a bar it is better) and one table for all of the desserts and your wedding cupcake display. one for meats/one for veggies/ one for warm etc... I think you get the picture.:D Plus no long lines or traffic jammed areas, that way folks can just mingle and enjoy.

[bellzeybubba]

IMO, I think your original list has lots of great items for kids already, as long as you do like melodyelf suggested and make sure they're arranged so the kids can pick what they want. Between assorted cheeses, veggie crudites, fruit, antipasti meat platter, breads/crackers/sticks, & dips, you should be able to please most any kid :).

Do you know what you're doing for the assorted dips? Some sort of olive dip perhaps? I've got a good recipe for sun-dried tomato tapenade if you're interested. You can make a great & different dip by just whipping herbs into a nice soft goat cheese. Also there's baba ghanoush or melitzanosalata, I bet you could buy some pre-made.

Also if you're worried about things not being hearty enough (not saying you should be ;)) you could have a pasta salad of some kind. Cheese-filled tortellini with pesto makes a fancier pasta salad and is easy to make, you can buy the tortellini frozen and pre-made pesto and just add some fresh veggies &/or olives to your liking. Or if you like Asian flavors you could make a pasta salad with a peanut or sesame sauce & crunchy veggies, I've got good recipes for those :).

[ovenbird]

I made up the recipe as I went and did not write it down, but here goes: I made a Appetizer Salmon Cheesecake once: Ritz cracker instead of graham cracker crust (leave out the sugar). Make a cheesecake batter but leave out the sugar and lemon or vanilla. Add about a cup flaked smoked salmon or poached salmon and smoke flavor, 1/2 tsp sea salt, 1 tsp. dried dill weed (or 1 Tbsp fresh) and 1/4 cup finely minced green onion. Pour batter into the pan. Bake according to directions.

I did one large cake in the spring form pan, but you could make them bite sized in mini muffin papers.
Top ( press firmly but gently into the batter) each one with a small sprig of fresh dill and a few chive florets before baking if you have them. Then top each one with a dab of sour cream. If I made these I would use a pastry bag to fill the mini muffin papers.

[brenda70546]

we make a shrimp and crabmeat dip that is perty good 1/2 pound small shrimp boiled and chopped 1/2 pound of crabneat 2 cups of V8 juice 3 packs of unflavored knox jelleton 1 pack of soften creem cheese choped celery rib 1/4 cup parsley and 1/4 cup of green onions mix togater and molde in a bunt cake pan when redy to set out put the pan in warm water to unmold serve with crackers

[moonlilyhead]

Yum, that salmon cheesecake sounds good! Thanks for the recipe,ovenbird.:)

A local restaurant here has AWESOME baba ghanoush that I thought about getting. Another dip that I am making is a feta and herb dip made with yogurt. Sounds good to me. I thought maybe a green goddess dip, too.
The antipasta platter has tortellini on it, served with toothpicks.

I think I will cut out the ham sandwiches and replace them with cranberry-chicken salad on croissants. I may get rid of the stuffed baby red potatoes. They don't seem to really go with the other stuff, IMO.
I think I will rework my menu tonight...whittle it down a bit.

[gulfcoastguy]

Yep, sounded like you were going to have to borrow every stove on the block. I've made ceviche before but it is rather expensive, must be kept on ice, and a lot of people aren't that expensive. If you had zukes on hand, I've got a recipe for zucchinni madelines(if you have a madeline pan otherwise use mini muffin pan). I've made tapanade but it's rather smelly with allthat garlic. Hmmm Herbed Walnuts
2 T salted butter
2 T olive oil
1.5 T dried rosemary or 5 T chopped fresh rosemary
1/2 teaspoon cayenne pepper
2 teaspoons salt
1 pound walnut halves

Preheat oven to 325 F. Melt butter and oil in a large enough pan to spread the nuts out in a single layer. Add the nuts and stir to coat them in oil. Sprinkle the spice mixture over them and roast for 20 to 25 minutes.

[moonlilyhead]

Well, I'll have three full kitchens to use, so I hope that's enough! I found a ceviche recipe that sounded good, but you're right. It's kinda pricey and a "pita.":D
The herbed walnuts would be really easy and they sound good. I need some sort of nuts and stuff to sit around.

[moonlilyhead]

Ok, I need more practice with the cupcakes. The batter was too almondy-tasting, and the frosting (which I made out of heavy cream) was too rich and lemony. And I just realized that it prolly won't hold up to sitting out in the June heat. And, since my cupcake pan is jumbo-sized, I couldn't find any liners to fit it. So, even though the cupcakes themselves were moist (although I think 1 minute overdone) they had a "crispyness" on the outside that makes them more difficult to bite into than it should be. I had cut them in half and layered some of the frosting on, then put the hat back on and frosted the top.
I think I'm going to do away with the almond recipe and go back to plain yellow butter. I do have a recipe for boston cream pie cupcakes, which sound good. For the top, I am sticking itty-bitty twigs in with little paper flags that have our initials on them attached to the top.
So now I have to figure out what to do with all these super-rich cupcakes!:D
I'll do another practice run tomorrow...

[bellzeybubba]

My tapenade recipe isn't garlicky at all... here's the recipe just in case you want it (even though you didn't say you did :p), it's super easy:

Sun-Dried Tomato Tapenade:

1 8oz jar sun-dried tomatos in oil, drained and chopped
1 3.5 oz jar capers, drained
1 cup kalamata olives, pitted
1/3 cup extra-virgin olive oil
2 tsp fresh oregano, chopped

Blend in a food processor until smooth enough to spread. You could use dried oregano instead, or some fresh parsley or thyme if you like. Sometimes I use some celery leaves. It's usually a hit at parties.

[gulfcoastguy]

Yeah most frosting will melt outside, I do remember Mom making some icing that was just confectioners sugar with some lemonjuice. It would probably hold up. Otherwise maybe they could come inside just for the cupcakes.

[organicbaby]

Yeah most frosting will melt outside, I do remember Mom making some icing that was just confectioners sugar with some lemonjuice. It would probably hold up. Otherwise maybe they could come inside just for the cupcakes.

Oooohhh, my mamaw used to drizzle that on top of her apricot nectar cake and it was so good!

[melodyelf]

you can also use a fondant. my wedding cake had frosting with a fondant over the top to keep it from melting. you can use both or just the fondant. my wedding was in August in Arizona and the cake stayed fine.

[moonlilyhead]

Well, The reception isn't until 8 pm, so maybe a frosting would be ok then. Shouldn't be too warm at that time.
Another thing I noticed with the cupcakes is that they had the consistency of muffins...not enough air holes for that springier texture. Do you think I mixed them too much? Doesn't over mixing break the batter down and lead to heavier cakes?
Maybe I should go back to regular size cupcakes so I can use liners. I'm making another batch tomorrow...

[moonlilyhead]

My tapenade recipe isn't garlicky at all... here's the recipe just in case you want it (even though you didn't say you did :p), it's super easy:

Sun-Dried Tomato Tapenade:

1 8oz jar sun-dried tomatos in oil, drained and chopped
1 3.5 oz jar capers, drained
1 cup kalamata olives, pitted
1/3 cup extra-virgin olive oil
2 tsp fresh oregano, chopped

Blend in a food processor until smooth enough to spread. You could use dried oregano instead, or some fresh parsley or thyme if you like. Sometimes I use some celery leaves. It's usually a hit at parties.



Hmm, that does sound good! Thanks!:)

[lorna-organic]

I think cakes require about three minutes of beating time, MoonLily. Maybe it just isn't a good recipe.

[moonlilyhead]

Yep, could be right. Maybe I didn't beat it enough. I'm going to use another recipe today, one from Martha Stewart. She says to beat after adding each thing, such as each egg. Whereas the other one was simply throw it all in a bowl and beat it. I should have known that sounded suspicious.

By the way Lorna, your treat should be arriving in the mail today or tomorrow.:)

[lorna-organic]

Is the treat cupcakes!?!? :) Thanks, MoonLily!

[AcidRain23]

Here's a little something I came up with.

Bacon Wrapped Spiced Figs

Dried Figs (The black ones are nice)
Bacon
Red Wine
Cinnamon sticks
Cloves
Orange Zest
Brown sugar

(Sorry no exact measurements)

Take the red wine, spices and a little brown sugar and bring to a gentle simmer in a pan. Stir well. Add the figs, simmer for about 5-10 minutes. Let the figs soak in the hot liquid for an hour or two until they absorb some of the liquid and plump up a little. Take about a half a bacon slice and wrap each fig, secure with a toothpick if necessary. space them about an inch apart in a large pan and bake (400F maybe?) until the bacon is golden brown. Baste with the red wine mixture throughout the baking process. Yum!! I think you could take it to the next level by stuffing them with a little goat cheese and maybe a smoked almond or something. Yes yes, will definitely do that next time!

[CityMouse]

Moonlilyhead,

I have some recipes that you might be able to use. One is a Baker's Icing recipe that my sister gave me. The next one is a cheese ball recipe that is so good and very easy to make. It's made with chicken and ranch dressing mix.

For the children, you could make "ants on a log" which is just peanut butter or cream cheese filled pieces of celery with raisins on top, chocolate coated pretzels, strawberries dipped in chocolate (white or dark), jigglers (made with jello but like gummies), apple wedges with an apple dip (I have a recipe) and ham or bologna wrapped around a strip of pickle or cheese with a piece of lettuce around the outside.

You want your wedding day to be carefree and relaxed. Don't stress out over food preparation. Make it simple and make ahead as much as possible. If you can't find a good recipe for cake, go with boxed cake mixes. Make the cupcakes ahead of time and pop them in the freezer till you need them. They are easier to frost when they are frozen, anyway. You didn't say how you were going to decorate the cupcakes. I may be wrong, but I think that you can buy a very large decorating tip that could make one gigantic flower on top of each cupcake. You could freeze the cakes and then take them out, decorate them and then pop them back in the freezer. You're done!

I hope everything will go smoothly for you. If you need any of the recipes, let me know and I will be glad to send them to you.

[moonlilyhead]

My chocolate cupcakes turned out YUMMY! It was a one-bowl recipe that was super easy. The key was the extra mixing, I think, because they were very moist and light. I also found jumbo size liners and used those, which made a big difference. I made buttercream icing, which was very good, but very rich, so I don't know if I'll stick with that or not. I might use ganache, or I like the idea of covering with homemade whipped cream and topping with fresh fruit.

[lorna-organic]

A bag of melted semi sweet chocolate chips mixed into a large tub of sour cream produces a firm, fudge like, icing. You have to wait until the cupcakes are cooled to make the icing, because it has to be spread on the cakses as soon as it has been made. It firms up pretty fast. I don't know how well it holds up in hot weather conditions, but it is a wonderfully easy and delicious icing. Looks rather like fondant when firmed up.

[moonlilyhead]

Hmmm, that might be good. I think I saw a recipe for that in one of these gazillion baking books I got from the library.
I thought about getting some of that paste stuff that can be shaped and cut into flowers and other decorations. I had thought of putting "leaves" and "river stones" on top of the cupcakes to stay with my river theme.

[lorna-organic]

Candied violets and rose petals are another type of decoration you can use, Moonlily. I've never made them but they are supposed to be relatively easy to do. I once watched a segment of Martha's show which showed how to make them. They were lovely, especially the violets. You might be able to purchase them already candied.

[moonlilyhead]

I have a ton of violas and roses right now. I'll look in the show's archives and see what I can find. I love violets.

[lorna-organic]

Here is a URL showing a photo of candied violets and lilacs. Also tells you how to do it, and says they keep well for a few weeks.

http://www.blisstree.com/articles/how-to-make-candied-violets-and-lilacs/

[moonlilyhead]

Thanks, Lorna!:)