Appetizers and Hor d’Oeurves

1. Appetizers and Hor d’Oeurves Creative FoodsPresentation

2. Difference between Appetizers and Hor d’Oeurves • The definitions of hord’oeurves and appetizers are often interchangeable, however, there is a difference… • Hors d’Oeurves are the small, savory bites, typically finger foods, served before a meal usually in a buffet style or passed on trays by waiters. • Appetizers appear as the first course that is served at the table. They are usually served with beverages, either alcoholic or otherwise.

3. History of Hor d’Oeurves • The name hord’oeurves comes from the French language and is translated as “out of work,” but more logically it means “apart from (or before) the meal.” • Although we use the French term, many other cuisines have a long tradition of similar savory bites served before a meal. Italians have antipasto, Russians zakuski, and in Spain and Portugal, tapas bars are favorite gathering places where friends meet to snack on salty tidbits while enjoying a glass of Sherry. In addition, in Greece and certain Middle Eastern Countries the meze, or mezze, table is an essential part of many gatherings.

4. History of Hor d’Oeurves • Hord’Oeurves can be dips, spreads, pastries, olives, or nuts. They can be based around eggs, fruits, cheeses, meats, vegetables, seafood, and breads. Almost anything served in portions, that can be eaten with the fingers, will qualify as an hord’oeurve. • If the meal that follows is to be rich, serve an array of simple, light hord’oeurves. If your menu is simple, try more complex items with stronger flavors.

5. History of Appetizers • The origin of appetizers began in England in the early 1900’s. Here, the English people, would often serve either soups or salads prior to serving the meal. These would act as an “extended meal,” encouraging guests to feel welcome and comfortable at the dinner table. • As with hor d’oeurves, you should think thoroughly about the meal you are serving before planning your appetizer menu. If you are serving a rich and heavy meal, you will probably serve a light salad or broth as an appetizer. If you are serving a lighter cuisine, a more fulfilling and substantial appetizer would be appropriate.

6. General Rules for Appetizers and Hor d’Oeurves • If you are serving a dinner after the appetizers or hor d’oeurves, two to three different types are usually sufficient. • If preparing food for a cocktail party only, meaning that there will not be a dinner to follow, you should typically prepare five to seven different appetizers. Some of these foods should be more substantial and filling if a meal is not served afterward. • As a general rule, figure two pieces per person for each of the appetizers or hor d’oeurves that you will be serving. • If you are preparing food for a cocktail party, make sure that your appetizers or hor d’oeurves are finger foods only. You do not want to serve food that needs to be eaten with utensils, as that will become difficult for your standing guests to eat. If your guest has to put their plate down to cut the food, that would also not be considered appropriate or polite.

7. General Rules for Appetizers and Hor d’Oeurves • If you are serving appetizers and hor d’oeurves before a meal, you may only want to offer one or two options. However, if the appetizers or hor d’oeurves are the only food option, then you may want to offer your guests a variety of choices. • It is important to remember that the appetizers of hor d’oeurves should not clash with the main meal to follow. For example, if you are serving pickled beets or deviled eggs as an appetizer, beets or eggs should not be served in the main meal.

8. How to Incorporate the Meal Planning Characteristics • When serving several appetizers or hor d’oeurves, keep in mind that you want a balance of flavors, textures, and colors because part of the charm surrounding appetizers and hor d’oeurves is visual appeal. • Temperature should also be considered. For example, you could serve an entire selection of room temperature appetizers and hor d’oeurves, which would be the easiest option, but it is better to choose a balance of both hot and cold items. • The selection of appetizers and hor d’oeurves is also important, therefore, you should plan the appetizer/ hor d’oeurves menu with the whole dinner menu in mind, striking a balance between tastes, textures, and degrees of richness. • Do not repeat the same flavors throughout the meal, as it will decrease the appeal of the food. For example, tomatoes can seem unappetizing when serving a tomato salsa, stuffed tomatoes, a tomato basil soup, and a fresh green salad with tomatoes on top.

9. Presentation of Appetizers and Hor d’Oeurves • Presentation is an important part of serving appetizers and hor d’oeurves. They should look as tempting as they taste. Use colorful serving platters and baskets. Garnish with fresh herbs, fresh fruits, or even flowers. • Use food items for containers as well. For instance, you can serve fruit in a watermelon bowl, soup or dips in a bread bowl, or you can even prepare a spicy stuffing in a bell pepper creating stuffed peppers as an appetizer.

10. Presentation of Appetizers and Hor d’Oeurves • Location is a vital part of the presentation of appetizers and hor d’oeurves. Arrange your platters and bowls throughout the room, otherwise your guests will be crowded around the buffet table. This will discourage conversation and encourage an uncomfortable setting. • In addition, you should make sure that you have enough napkins on hand for your guests. Appetizers and hor d’oeurves tend to get quite messy, especially if they are “finger food.”

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