![]() ![]() The first thing you'll need to do when you plan on serving hors d'oeuvres is to create a menu. Image via Unsplash by Sheri Silver How Should I Serve Hors D'oeuvres? Typically they are stuffed with a variety of fillings, both meat and veggie based. Filled Dough: This category encompasses phyllo dough, savory pie crust, or puff pastry dough. Wrapped Hors d'oeuvres: A piece of savory meat or roasted veggies wrapped around a complementary or contrasting slice of fruit or vegetable. Meatballs: Made from ground beef, veal, pork, or poultry and served with a sauce. Check out this Asian-style brochette recipe.Ģ. Typically they are marinated, then baked, grilled, or broiled, and served with a side sauce for dipping. Small Skewers (brochettes): Meat, poultry, game, fish, shellfish or veggies on a skewer. However, here are some common examples:ġ. Hot hors d'oeuvres are not as easy to define as cold ones. And just so you know, in Japan, sushi (zushi) refers only to flavored rice. Sushi & Sashimi: Sushi is raw or cooked fish/shellfish rolled on seasoned rice. Often considered a very premium hors d'oeuvre, the most common types include beluga (most expensive), osetra, sevruga, and pressed caviar. Caviar: The salted roe (eggs) of the sturgeon fish. Check out this caramelized onion & bacon dip recipe.Ĥ. Dips: Whether hot or cold, dips are typically served with crudités, crackers, toasts, or chips. Some commonly used vegetables include broccoli, carrots, celery, cauliflower, and radishes.ģ. Crudités: A raw or slightly blanched vegetable served as an hors d'oeuvre. Check out this smoked salmon canap é recipe.Ģ. Typically, they are constructed from a base (bread, cucumber, endive, mussel, etc.), a spread (flavored butter, cream cheese, etc.), and garnishes. There are five types of cold hors d'oeuvres that are generally known:ġ. While there is very little difference nowadays, technically appetizers are served as the first course (introduction to a meal), while hors d'oeuvres are served to whet an appetite (before the meal). You might be wondering what's the difference between hors d'oeuvres vs appetizers. The flavor should complement whatever foods will follow, but try not to repeat flavors.Flavor is key, but the hors d'oeuvres shouldn't be overpowering.Always make sure they're visually appealing.However, there are some general guidelines for preparing hors d'oeuvres: There are no hard and fast rules about hors d'oeuvres - feel free to use your imagination. While that's not really the case in today's world, we still use the term hors d'oeuvres to refer to small, bite appetizers. ![]() The term ' hors d'oeuvres' (pronounced "or-DERVS"), is a French word that translates to " outside the work." Meaning, back in the day, the restaurant service staff used to prepare these small bits of food for guests to enjoy while the kitchen staff prepared the hot meal. ![]()
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