History of Hors d’Òeuvres
While the term "Hors D'Oeuvres" is taken from the French, these fantastic morsels are actually said to have had their beginning in accent times with the Greeks and the Romans. Wealthy Athenians began their meal by serving five small dishes including garlic and fish. Romans were known to begin their banquets with eggs, sausages, shellfish, herbs and olives. Many of these food continue to dominate the modern day hors d'oeuvres. Traditional feasts also included wine or mead passed around at the beginning of the event, much like the modern-day practice of cocktails. Appetizers and Hors D'oeuvres- Is there a difference? Appetizers and hors d'oeuvres are technically not the same, even though most of us use the term "Appetizer" for both products . Appetizers are the first course in a meal while seated at the table. While they are used to tempt the appetite, they should not be filling. Appetizers are meant to be served with a fork and knife. Hors d'oeuvres on the other hand should be eaten with your fingers or a toothpick. Appetizers are usually just one item, while hors d'oeuvres are multiple bite-sized items that are passed around on trays or spread out on a serving table with other selections. Dissecting the Canapé Canapés may be defined as tiny open faced sandwiches. Most canapés consist of three parts: base, spread, and garnish. Bases: The cracker is probably the most common base used for canapés.Thank a sailor for this one, as they were invented by them as shelf stable food when nothing else was available during the long periods at sea. Today, crackers are the ideal companion for cheese. Spreads made of meat, vegetables and fruit sit perfectly on top of a cracker base. In Italy the antipasto plate is their version of the hors d'oeuvres, filled with a selection of meats, cheeses, olives and vegetables accompanied by thin slices of crusty bread. In Russia, it is their tradition to serve a variety of dishes on a separate buffet table before the rest of the meal. Basically, the sky is the limit when it comes to base choices. If it can hold a topping, it can be used as a base. Puff pastry, tartlette/barquette shells made of pastry or phyllo dough, melba toast, toast cutouts, polenta, pita wedges, tortilla chips, tiny biscuits, profiteroles and even vegetable slices all can be used as bases for hors d’oeuvres. Spread: Spreads may be as simple as butter or flavoured cream cheese or can be flavoured in order to stimulate the appetite. Three categories of spreads exist: 1) flavoured butter (lemon, parsley, tarragon, chives, horseradish, mustard, anchovy, blue cheese, shrimp, olive, shallot, capers, curry, pimento, caviar etc). 2) flavoured cream cheese (paprika, caraway seeds, dry mustard, parsley, tarragon, fruits) 3) meat or fish salad spreads (egg, tuna, salmon, shrimp, crab, turkey, chicken, devilled ham, liver paté). Garnish: Choice of garnish should be determined based on the compatibility of the garnish to the base and spread. Small pieces of fruit, vegetable, meat and herbs can be used to accentuate and enhance an hors d'oeuvre. Hors D’oeuvres Service to Customers There are two ways in which hors d’oeuvres are served Butler-Style and Buffet Style. During Butler service, (also known as passed hors d’oeuvres), guests are served by service staff carrying small trays as they walk among an assembled group. Several points should be considered with this type of service. Each item should be small enough to be eaten in one to two bites. Each item should be easily handled by the guest. Oily or moist items should have picks available. Cocktail napkins should always be offered. Serve simple attractive arrangements on the tray. Food should still look appealing when only one or two items remain on the tray. Avoid presenting hot and cold items on the same tray. Cold are easiest to serve. Hot items should be returned to the kitchen when no longer warm. For items to be offered with dips, a small bowl of dip can be presented on the same tray as the individual hors d’oeuvres. Buffet Style-hors d’oeuvres are arranged attractively on one or more tables and guests help themselves. Cold appetizers are usually served on trays that can be easily replaced and replenished as needed. Canapés and similar items are best arranged in neat rows, circles, or other arrangements. Raw vegetables may be piled in neat stacks, with bowls of dips among them. Hot items should be offered in chafing dishes, which keep them hot. Guidelines for Assembling Canapés Good mis en place is essential. (for efficiency and accuracy) Assemble canapés as close as possible to serving time. Bases can become soggy, and spreads and garnishes can dry out quickly. As trays are completed, cover lightly with plastic wrap, and hold refrigerated. Select harmonious flavour combinations in spreads and garnishes. Use flavours and colours that are complimentary. E.g. Mustard/butter/ham, Pimento/cream cheese/sardine, Tuna salad and capers Be sure that at least one of the ingredients has a spicy or pronounced in flavour. Bland hors d’oeuvres are not okay! While hors d’oeuvres can are good way to utilize leftovers, they must be carefully handled and stored to retain freshness. Keep it simple-neat arrangements are more attractive than elaborate overworked designs. Be sure that the canapé holds together and does not fall apart in the customers hands. Arrange the canapés carefully and attractively on trays. Remember that your customer eats with their eyes first! Each tray should contain an assortment of flavours and textures so that there is something for every taste. |