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Chapter 23

Hors d’Oeuvres

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Chapter Objectives1.Name and describe the two principal

methods of serving hors d’oeuvres at a reception.

2.Prepare canapés.3.Prepare hors d’oeuvre cocktails and

relishes.4.Prepare dips.5.Prepare a variety of other hors d’oeuvres,

including antipasti, bruschette, and tapas.6.Name and describe the three types of

sturgeon caviar, and name and describe three other kinds of caviar.

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Serving Hors d’Oeuvres

The two most common ways to serve hors d’oeuvres are Butler-style service - offered to guests

by servers on small trays. Buffet-style service

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Canapés

Canapés may be defined as bite-sized open-faced sandwiches.

They consist of:Base SpreadGarnish

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Canapé Bases

Bread cutouts Toast cutouts Crackers Melba toast Tiny unsweetened pastry shells Profiteroles (unsweetened cream puff shells) Toasted pita wedges Tortilla chips or cups Tiny biscuits Polenta cutouts Miniature pancakes

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Canapé Spreads

Can be as simple as softened butter or cream cheese but can be highly flavored

Spreads can be divided into three categoriesFlavored buttersFlavored cream cheeseMeat or fish salad spreads

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Canapé Garnish

Any food item that is placed on top of the item to enhance the presentation of the canapé Vegetables, Pickles, and Relishes Fish and shellfish Meats Cheese Hard-cooked eggs

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Flavoring Items

Lemon Parsley Tarragon Chive Anchovy

Caviar Mustard Horseradish Pimento Blue Cheese

Shrimp Olive Shallot Scallions Curry Capers

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Cocktails The term cocktail is used not only for

alcoholic beverages and juices but for a group of appetizers made with seafood or fruits. Usually served on a bed of crushed ice.

Examples are: Shrimp Cocktail Crab Cocktail Lobster cocktail Flaked white fish cocktail Fruit cups

All served with an appropriate sauce and garnish

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These cover two categories of foods: Raw Vegetables

Called crudités which in French means “raw” The most popular vegetables are celery,

carrots and radishes Vegetables should be crisp and well chilled Use the freshest, most attractive vegetables

possible Pickled Items

Items like dilled cucumber pickles, gherkins, olives, watermelon pickles, pickled peppers, sliced beets.

All items should be well chilled and attractively presented

Relishes

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Dips

Savory dips are popular accompaniments to potato chips, crackers, and raw vegetables

A proper consistency is important for any dip. Proper consistency means thickness at serving room temperature

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Miscellaneous Hors d’Oeuvres

A great variety of foods can be served as hors d’oeuvres: any foods that can be eaten with the fingers and or speared with a tooth pick

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Antipasto

Italian cuisine is particularly rich in hors d’oeuvres or antipasti, as they are called. Many menus of Italian-style restaurants offer a cold plate of antipasti, or assorted flavorful tidbits.

Can include: Cured meats Seafood items Cheeses Hard-cooked eggs Relishes Mushrooms and other vegetables Cooked dry beans

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Bruschetta

Bruschetta is a slice of Italian bread, tossed, rubbed with crushed garlic, and drizzled with olive oil.

Served with toppings, the most common of which is seasoned, diced fresh tomatoes.

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Tapas

Spanish tapas are small food items intended to be eaten with wine, usually in bars or taverns.

In Spanish, it literally means “lid.”

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Caviar

Caviar is salted roe, or eggs, of the sturgeon.

In the U.S. or Canada a product labeled as caviar must be from sturgeon. If it is the roe of another fish, it must be labeled as such (e.g. whitefish caviar)

Russia and Iran are the world’s most important caviar producers.

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Amuse Bouche

Is a tiny appetizer or hors d’oeuvre offered, compliments of the chef.

Usually in more expensive restaurants.

Nearly anything can be served as amuse bouche: salads, soups, canapés, fish, and vegetables.

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Copyright ©2007 John Wiley & Sons, Inc.