Hors D'oeuvres & Finger Food

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Introduction

Hors d'oeuvres and other finger foods fall under the category of appetizers, but sometimes they are required for much more. The size and assortment can be substantial enough to be a meal unto themselves.

They can be hot or cold, meat or vegetable, basically satisfying almost any diet. From elegant to simple, gourmet faire to backyard barbeque buffet, the variety is flexible enough to accommodate any menu. We will look at this broad spectrum of food in a bit more detail.

Explaining Hors d'oeuvres

So, what exactly is an "hors d'oeuvre" anyway? Many people call them "appetizers", but that term also refers to salads, soups, and numerous other smaller portions of food that precede the main entree. While they do fall under this category, they are much more than just appetizers. Their flexibility and diversity defines them in a class of their own.

Translated directly, the term "hors d'oeuvres" means "outside the work". To clarify, this means that an hors d'oeuvre is served not with, but aside from other food on the menu. It can also mean that it can be a menu totally separate from everything else, such as a cocktail party or special function.

There are, of course, different rules for each particular style of service.

Used as a normal appetizer, an hors d'oeuvre must:

• be small enough so as not to over fill the guest
• be savory, highly seasoned in order to stimulate the appetite
• compliment the dishes to follow
• be in keeping with the establishment

However, when used as a menu of their own, they must be:

• diverse enough to give the guest ample choice of food
• vary between hot and cold to provide good variety
• be substantial enough to satisfy the appetite
• compliment each other and form a complete menu by themselves

Hors d'oeuvres will usually fall into four main categories. These are:

a. Finger Foods:

This may sound like a broad title, but it basically means that everything can be eaten using only your fingers, no cutlery involved. Finger foods are used when people are not seated, as in a reception. Keeping this in mind, there should be no bones, skewers, toothpicks, etc. remaining after the food has been eaten. There are many items in this category including chips, crackers and vegetables with accompanying dips, various canapes and both hot and cold hors d'oeuvres.

b. Canapes:

Canapes are simply small, open-faced sandwiches. The bases normally used are breads cut into interesting shapes, topped with savory spreads or pates and garnished attractively. Other solid food items such as crackers, vegetables (cucumber, pepper, etc.) and crisp pastry bouchees are also common. They should be small, either one or two bites, no larger. Flavors should be highly seasoned, but not overpowering. Given the wide range of foods available, chefs are only limited by their budgets and their imagination.

c. Cold hors d'oeuvres:

These are normally served with a flavorful sauce. Under this category you will find cold seafood, cooked meats, even fruit on certain occasions.

d. Hot hors d'oeuvres:

These range from meatballs to chicken wings, pastry-wrapped sausage to bacon-wrapped scallops. A wide variety of foods can be incorporated into hot hors d'oeuvres.

The most important rule to remember when serving both hot and cold hors d'oeuvres at the same time is to never put them on the same tray. This will defeat the purpose you are trying to achieve.

The style of hors doeuvre you serve will depend entirely on your guests, their preferences, the event taking place, and of course, the atmosphere in which you are working. One would no more serve caviar at a backyard family reunion than they would serve grilled sausage to an uptown, gourmet reception.

Keeping all these details in mind, it is easy to let your imagination go, and create an endless variety of hors d'oeuvres and finger food for your next function.

Be creative, have fun, and above all... play with your food, regardless of what Mother said :-)

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