Transcript Hors d`Oeuvres

HORS D’OEUVRES
CHAPTER 23
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
Hors d’Oeuvres
KEY POINTS
• 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.
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
Hors d’Oeuvres
KEY POINTS (CONT’D)
• Appetizer
– The first course of a multicourse meal.
• Hors d’oeuvres
– The finger foods served at receptions and with
cocktails.
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
Serving Hors d’Oeuvres
KEY POINTS (CONT’D)
• 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.
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
Canapés
KEY POINTS (CONT’D)
• 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
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
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)
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
Canapés
BASE (CONT’D)
• For canapés, trim the crusts
from a pullman loaf. With a
• Bread slices for canapés
serrated knife, cut the loaf
can be cut into several
horizontally into thin slices.
basic shapes with no waste.
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
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.
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
Canapés
SPREAD (CONT’D)
• Spreads may be divided into three basic categories, as
follows:
– Flavored butters
– Flavored cream cheese
– Meat or fish salad spreads
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
Canapés
SPREAD (CONT’D)
• 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
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
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.
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
Canapés
GARNISH (CONT’D)
• Food items that may be used alone or in combination to
decorate canapés:
– Vegetables, Pickles, and Relishes
•
Watercress
leaves
•
Marinated
mushrooms
•
Radish slices
•
Chutney
•
Olives
•
Asparagus tips
•
Pickles
•
Cucumber slices
•
Capers
•
•
Pimiento
Cherry tomato
•
(slices or halves)
•
Pickled onions
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
Parsley
Canapés
GARNISH (CONT’D)
• Food items that may be used alone or in combination to
decorate canapés (cont’d):
– 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
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
CANAPÉS
GARNISH (CONT’D)
• Food items that may be used alone or in combination to
decorate canapés (cont’d):
– Other
– Meats
• Cheese
• Ham
• Hard-cooked egg
• Salami
slices
• Chicken or turkey breast
•
Smoked tongue
•
Roast beef
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
COCKTAILS
KEY POINTS
• 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)
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
RELISHES
KEY POINTS
• 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.
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
RELISHES
PICKLED ITEMS
• 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.
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
DIPS
KEY POINTS
• 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.
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
Miscellaneous
Hors d’Oeuvres
KEY POINTS
• 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.
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
Miscellaneous
Hors d’Oeuvres
ANTIPASTO
• 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
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
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.
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
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.
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
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
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
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.
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
RECIPE PRONUNCIATIONS
•
•
•
•
•
•
•
•
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.
RECIPE PRONUNCIATIONS
•
•
•
•
•
•
Black Bean Quesadillas
Chicken Liver Pâté
Brandade de Morue
Bruschetta
Spicy Meat Empanadas
Vegetable Samosas
Cauliflower Pakoras
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.