Transcript Slide 1

Chapter 23
Hors d’ Oeuvres
Copyright © 2011 by John Wiley & 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.
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Hors d’Oeuvres
Appetizer
• The first course of a multicourse meal.
Hors d' Oeuvres
• The finger foods served at receptions and with cocktails
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Serving Hors d’Oeuvres
The two most common ways of serving hors
d’oeuvres are:
• Butler-style
• Hors d’oeuvre selections are offered to guests by service staff
carrying small trays as they pass among the assembled group
• Buffet-style
• Hors d’oeuvres are arranged attractively on one or more tables,
and guests help themselves.
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Canapés
• Canapés may be defined as bite-size openfaced 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
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Canapés
Base
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)
• Profiteroles (miniature
unsweetened)
• Cream puff shells (p. 1025)
• Toasted pita wedges
• Tortilla chips or cups
• Tiny biscuits (split in half)
• Polenta cutouts
• Miniature pancakes
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Canapés
Base
Base
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.
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Canapés
Spread
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.
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Canapés
Spread
Spreads may be divided into three basic
categories, as follows:
1. Flavored Butters
2. Flavored Cream Cheese
3. Meat or Fish Salad Spreads
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Canapés
Spread
Popular and versatile flavors for butter spreads
include:
•
Lemon
•
Caviar
•
Shrimp
•
Parsley
•
Mustard
•
Olive
•
Tarragon
•
Horseradish
•
Shallot or scallion
•
Chive
•
Pimiento
•
Curry
•
Anchovy
•
Blue cheese
•
Caper
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Canapés
Garnish
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.
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Canapés
Garnish
Food items that may be used alone or in combination to
decorate canapés:
•
Vegetables, Pickles, and Relishes
•
Radish slices
•
Chutney
•
Watercress leaves
•
Olives
•
Asparagus tips
•
Marinated mushrooms
•
Pickles
•
Cucumber slices
•
Parsley
•
Capers
•
•
Pimiento
Cherry tomato
(slices or halves)
•
Pickled onions
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Canapés
Garnish
Food items that may be used alone or in combination to
decorate canapés:
•
Fish
•
Smoked oysters and clams
•
Caviar
•
Smoked salmon
•
Salmon or tuna flakes
•
Smoked trout
•
Crab meat
•
Herring
•
Lobster chunks or slices
•
Shrimp
•
Sardines
•
Rolled anchovy fillets
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Canapés
Garnish
Food items that may be used alone or in combination to
decorate canapés:
•
Meat
•
Other
•
Ham
•
Cheese
•
Salami
•
Hard-cooked egg slices
•
Chicken or turkey breast
•
Smoked tongue
•
Roast beef
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Cocktails
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)
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Relishes
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.
• Use the most fresh and attractive vegetables possible.
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Relishes
A wide variety of pickled items are served as relishes such
as:
• Dilled cucumber pickles
• Gherkins
• Olives
• Watermelon pickles
• Pickled peppers
• Spiced beets
• Other preserved vegetables and fruits
Pickled items should be served chilled.
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Dips
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.
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Miscellaneous Hors d’Oeuvres
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.
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Miscellaneous Hors d’Oeuvres
Antipasto
Italian cuisine is particularly rich in hors d’oeuvre, 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
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Miscellaneous Hors d’Oeuvres
Bruschetta
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.
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Miscellaneous Hors d’Oeuvres
Tapas
• 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.
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Miscellaneous Hors d’Oeuvres
Caviar
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
Sturgeon
Caviar
Salmon
Caviar
Tobiko
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Miscellaneous Hors d’Oeuvres
Amuse Bouche
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.
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Recipe Pronunciations
• Hummus (Chickpea Dip)
• Guacamole
(p. 788)
(p. 789)
• Rumaki
(p. 794 )
• Crêpes
(p. 797)
• Belgian Endive with Herbed Chèvre
(p. 798)
• Profiteroles with Ham Salad or Deviled Ham
• Mushrooms Stuffed with Tapenade
• Miniature Gougère Puffs
(p. 801)
• Black Bean Quesadillas
(p. 802)
• Chicken Liver Pâté
• Brandade de Morue
• Bruschetta
(p. 798 )
(p. 800)
(p. 804)
(p. 804)
(p. 805)
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Recipe Pronunciations
• Spicy Meat Empanadas
(p. 806)
• Vegetable Samosas
(p. 806)
• Cauliflower Pakoras
(p. 808)
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