Hors
d’ oeuvres & Exciting Appetizers
In Step, Stylish, Deminsional
& Show Stoppers!
By
Judith Rivers-Moore
author
of “Beautiful Weddings & Events” planning books
Cocktail
parties, martinis and blended drinks are in-style. Your special
event or cocktail party may begin or evolve around some exciting
displays or servings of hors d’ oeuvres. Fussy, fabulous,
caloric, preparation-time intensive, very tasty and sometimes
just as costly as a seated dinner, they do lend elegance to
a gathering, beginning of a dinner party or focus of a grand
event. They are often presented prior to a reception with
drinks and are appreciated more with wine, champagne or martinis.
Appearances go beyond the chip and dip, but we see them served
in lieu of a wedding feast at times.
Why serve them?
- Appreciated by your guests with many thank-yous for your
extra effort.
- Your hosting time is between 5-7 or 5-8 pm
-
When your guests have a wait time prior to dinner
-
Provides a great way for people to mingle and talk prior to
beginning a dinner or banquet. Passed hors d’oeuvres
provides a gala atmosphere prior to seating.
-
You are a wine and food enthusiast with a more refined palate
enjoying leisure dinning.
-
The beauty n exciting presentation and want to brighten the
occasion for your guests
-
You wish to bring an ethnic statement to the event
-
Alcohol is being served and the stomach requires food to absorb
this.
Rules governing the selection and serving:
- Review the menus and include from 3 to 5 varieties
-
Set an appointment to have a tasting ahead of time and pick
out a few of your favorites. Fill out the menu with unique
cheeses, crackers and breads, fruit, etc.
-
Have kitchen help to keep the party supplied and staff to
help serve them
What’s In Style:
-
Fusion Cuisine or Nuevo Latino is in
-
Pan Asian
-
Italian Delights with polenta
-
Comfort Food Ideas
-
Shellfish (remember some people are allergic to these)
-
South Beach and low-carbohydrate concepts
What are the ground rules for taste and ingredients:
-
Each recipe is defined by the combination tastes that include;
poultry, vegetable and sauces or zesty spices, sometimes chuntney
or marinades
-
Fish, crab, shrimp, vegetables, jels, some meat and chutney
combinations, various cheeses and fruit and nuts.
-
Include comfort food ideas in small servings
How do you serve these delights:
-
On flake pastry, unique breads or crackers, vegetables, leafy
greens, polenta cups
-
As finger-food hors’ d oeuvres are best served on trays
by staff or placed on a buffet
-
Sauced items at buffet tables or food stations with plates
and special serving cups/saucers/glassware for the guest to
walk away with.
-
Placed on decorated trays with unusual cloths, paper, flowers
and mats
-
Un-cluttered and visually beautiful is important in the presentation.
From stones, to pottery or pewter, painted glass, bamboo shoots
on the plates, the serving piece becomes the artist’s
palate with colored plates, toothpicks and skewers or unusual
glassware along with edible flowers.
With guidance from your caterer, it is fun to let your creative
spirit take hold in this culinary treat for your guests. Remember,
they can be just as
pricey as a full-course meal, so add wisely.
From
Judith’s collection of articles at www.BeautifulWeddingsAndEventsResources.com.
Her event planning books offer a lifetime of guidance for
bridal, business, social and special event planning, her websites
focus on locations and professionals. “Beautiful Weddings
& Events” Books are found at her websites, Amazon.com
and national bookstores.
