Appetizers

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Appetizers Hors dOeuvres

• A small savory, flavorful dish
• hors doeuvres - 1-2 bites
• appetizer - first course

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• The difference between hors doeuvres and
  appetizers is when they are served and also the
  portion size.
• Appetizers are slightly larger.
• The purpose of both is to stimulate the appetite
  and set a mood for the meal.
• Hor doeuvres are often served with a napkin and
  eaten with the fingers so are also referred to as
  finger foods.
• Appetizers are usually served on a plate and
  eaten with a fork.

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Hot Appetizers Hors dOeuvres

• Baked, sauteed, or grilled seafood
• Brochettes marinated meat, fish, poultry, or
  vegetables that are cooked on small skewers
• Fried Food
• Pastry and Tart Shells tiny crusts filled with
  a variety of things. Includes mini pizzas and
  mini quiches.

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• Meatballs served on toothpicks
• Pasta
• Grilled, steamed, baked, or roasted vegetables
  served with a dipping sauce or vinaigrette.
  Mushroom caps and be stuffed baked.
• Dumplings, Egg Rolls Spring Rolls typical for
  Asian dinners.
• Chicken Wings Buffalo-style are spicy and
  served with blue cheese dressing with celery
  sticks on the side. Many other flavors.
• Crab Cakescrab meat mixed with mayo, herbs,
  spices, formed into patties sauteed.

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Cold Appetizers Hors doeuvres

• Advantage is that they can be prepared well in
  advance
• Open-faced sandwiches
• Canapes bite sized pieces of bread or crackers
  with a savory topping served as an hors doeuvres
• Bruschettas Crostini open-faced sandwich
  served as an appetizer. Made of toasted bread
  drizzled with olive oil and topped with tomatoes,
  olives, cheese, etc.

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• Raw seafood
• Cold cooked seafood shrimp cocktail, seviche
  (Latin American dish of fish seafood that is
  cooked in citrus juice flavored with onions,
  chiles, cilantro
• Smoked fish, meat or poultry
• Raw or cured meats prosciutto carpaccio (raw
  beef sliced very thinly and dressed with a sauce)
• Pickled Vegetables
• Cold grilled or roasted vegetables

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• Salads
• Cheese cubes are served with toothpicks
• Raw Vegetables crudites are vegetables that have
  been cut into bite-sized pieces
• Pates Terrines pate is a well-seasoned, baked
  mixture of ground meat, fish, poultry, or
  vegetables. Terrine is a pate served in a mold.
• Tapas Spanish hor doeuvres

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Guidelines for Appetizers

• Use small portions
• Use the correct balance of seasonings
• Make a good first impression
• Consider a chefs tasting a sampler plate with
  an assortment of different appetizers that are
  one bite.

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Guideline for Hors dOeuvres

• Use fresh ingredients
• Make them bite-sized
• Complement other foods
• Dont mix hot and cold items
• Consider an hors doeuvres varies variety plate
  for one person with a combination of things, but
  fewer than 10