Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C HAPTER 23 HORS D’OEUVRES

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Hors d’Oeuvres The pantry or garde manger department is generally responsible for the small food items known as appetizers or hors d’oeuvres. The function of these foods is to enliven the appetite before dinner, often to the accompaniment of drinks, so they are generally small in size and spicy or piquant in flavor. K EY P OINTS

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Appetizer –The first course of a multicourse meal. Hors d’oeuvres –The finger foods served at receptions and with cocktails. KEY POINTS (CONT’D) Hors d’Oeuvres

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Serving Hors d’Oeuvres The two most common ways of serving hors d’oeuvres are: – Butler-style service Hors d’oeuvre selections are offered to guests by service staff carrying small trays as they pass among the assembled group. –Buffet-style service Hors d’oeuvres are arranged attractively on one or more tables, and guests help themselves. KEY POINTS (CONT’D)

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Canapés Canapés may be defined as bite-size open-faced sandwiches. –Canapés are perhaps the most traditional and also the most modern of hors d’oeuvres. Most canapés consist of three parts: –Base –Spread –Garnish KEY POINTS (CONT’D)

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Canapé bases may be made from several items. –Bread cutouts –Toast cutouts –Crackers –Melba toasts –Tiny unsweetened pastry shells (short dough, phyllo dough, or other pastry) BASE Canapés

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. BASE (CONT’D) For canapés, trim the crusts from a pullman loaf. With a serrated knife, cut the loaf horizontally into thin slices. Bread slices for canapés can be cut into several basic shapes with no waste. Canapés

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Canapé spreads may be as simple as butter or softened cream cheese. –It is better to use a more highly flavored spread. –Sharp or spicy flavors are better for stimulating the appetite. –The spread should be thick enough to cling well to the base so the garnish sticks to it without falling off. SPREAD Canapés

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Spreads may be divided into three basic categories, as follows: –Flavored butters –Flavored cream cheese –Meat or fish salad spreads Canapés SPREAD (CONT’D)

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Popular and versatile flavors for butter spreads include: -Lemon -Parsley -Tarragon -Chive -Anchovy -Caviar -Mustard -Horseradish -Pimiento -Blue cheese -Shrimp -Olive -Shallot or scallion -Curry -Caper SPREAD (CONT’D) Canapés

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. The garnish of a canapé is any food item or combination of items placed on top of the spread. –It may be a major part of the canapé. –It may be a small tidbit selected for color, design, texture, or flavor accent. GARNISH Canapés

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Food items that may be used alone or in combination to decorate canapés: –Vegetables, Pickles, and Relishes GARNISH (CONT’D) Radish slices Olives Pickles Capers Pimiento Pickled onions Chutney Asparagus tips Cucumber slices Cherry tomato (slices or halves) Watercress leaves Marinated mushrooms Parsley Canapés

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Food items that may be used alone or in combination to decorate canapés (cont’d): –Fish Smoked oysters and clams Smoked salmon Smoked trout Herring Shrimp Rolled anchovy fillets Caviar Salmon or tuna flakes Crab meat Lobster chunks or slices Sardines Canapés GARNISH (CONT’D)

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. CANAPÉS Food items that may be used alone or in combination to decorate canapés (cont’d): –Meats GARNISH (CONT’D) Ham Salami Chicken or turkey breast Smoked tongue Roast beef –Other Cheese Hard-cooked egg slices

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OCKTAILS Cocktails: Alcoholic beverages and vegetable and fruit juices –Also a group of appetizers made of seafood or fruit, usually with a tart or tangy sauce. –Popular seafood cocktails: Oysters and clams on the half-shells Shrimp Crabmeat Lobster Firm, flaked white fish (with an appropriate sauce) K EY P OINTS

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. R ELISHES The term relish covers two categories of foods: –Raw vegetables –Pickled items Raw vegetables are also known as crudités. –Crudités are often served with an appropriate dip. –Raw vegetables must be served crisp and well-chilled. K EY P OINTS

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. R ELISHES A wide variety of pickled items are served as relishes: –Dilled cucumber pickles –Gherkins –Olives –Watermelon pickles –Pickled peppers –Spiced beets –Other preserved vegetables and fruits Pickled items should be served chilled. P ICKLED I TEMS

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D IPS Savory dips are popular accompaniments to potato chips, crackers, and raw vegetables. Proper consistency is important for any dip you prepare. –Dip must be thick enough to stick to the items used as dippers. –Proper consistency means thickness at serving temperature. –Most dips become thicker when held in the refrigerator. K EY P OINTS

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. A great variety of other foods, both hot and cold, can be served as hors d’oeuvres. –Finger food is much easier for guests who are likely to be standing and holding a wineglass or cocktail glass while eating. –If hors d’oeuvres are to be served away from the dinner table, it is best if they can be eaten with the fingers or speared with a pick. K EY P OINTS Miscellaneous Hors d’Oeuvres

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Miscellaneous Hors d’Oeuvres Italian cuisine is particularly rich in hors d’oeuvres, or antipasto. Typical components include the following: –Cured meats, seafood items –Cheeses –Hard cooked and stuffed eggs –Relishes –Mushrooms and vegetables à la greque –Cooked dried beans and other firm vegetables in a piquant vinaigrette ANTIPASTO

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. A Roman garlic bread consisting of a slice of Italian bread that is toasted, rubbed with crushed garlic, and drizzled with olive oil. The best-known topping is a seasoned mixture of diced fresh tomatoes and olive oil. –Meats, cheeses, cooked dried beans, and raw and cooked vegetables are all appropriate. B RUSCHETTA Miscellaneous Hors d’Oeuvres

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. A small food item intended to be eaten with wine or other drinks, usually in taverns and bars. The Spanish term literally means “lid.” –The original tapa is thought to be a small bit of food, perhaps a slice of cured ham placed on top of a glass of sherry. TAPAS Miscellaneous Hors d’Oeuvres

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Caviar is the salted roe, or eggs, of the sturgeon. In the United States and Canada, any product labeled simply “caviar” must come from sturgeon. Roe from any other fish must be labeled as such (e.g., “whitefish caviar”). Caviar is given the name of the species of sturgeon it is taken from. –Beluga –Osetra –Sevruga CAVIAR Miscellaneous Hors d’Oeuvres

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. A tiny appetizer or hors d’oeuvre offered to guests seated at their tables. –Compliments of the chef. –Usually in more expensive restaurants. –It is offered either before or after they have ordered from the menu. –It is an opportunity to showcase an aspect of the chef’s cooking style and talent and to welcome the guests. Nearly anything that can be served in a tiny portion can be served as an amuse bouche. AMUSE BOUCHE Miscellaneous Hors d’Oeuvres

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. R ECIPE P RONUNCIATIONS Hummus (Chickpea Dip) Guacamole Rumaki Crêpes Belgian Endive with Herbed Chèvre Profiteroles with Ham Salad or Deviled Ham Mushrooms Stuffed with Tapenade Miniature Gougère Puffs

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. R ECIPE P RONUNCIATIONS Black Bean Quesadillas Chicken Liver Pâté Brandade de Morue Bruschetta Spicy Meat Empanadas Vegetable Samosas Cauliflower Pakoras