Name of French cold hors d'oeuvre?

1 ANSWERS

1. amomipais82
   

   Hi,
   Hors d’oeuvres can be as simple or as complex as you wish to make them.
   
   
   Hors d’oeuvres: small portions of appetizing food (appetizers) served either before the main course of a meal or in accompaniment to drinks at a cocktail party or reception.
   
   Don’t panic in the face of multiplicity when it comes to ingredient combinations and types of hors d’oeuvres. Rather, embrace variety in terms of taste, texture and presentation, keeping in mind that hors d’oeuvres can be as simple or as complex as you wish to make them.
   
   Planning
   When planning a party, it is always best to begin with both a budget and a theme. Food and drink follow suit with regard to both the amount of extravagance afforded and the general ambience of the party. When it comes to planning hors d’oeuvres, careful attention must be paid to the number of guests expected, the duration of the party and the type of party (sit down dinner, reception or cocktail/tasting party). When these elements are determined in concert with a budget, a list or menu plan can be made highlighting ingredients and flavour combinations. Always remember: Preparedness and provision constitute the jumping-off point for creativity and flair. And who knows? The food you plan to serve may just determine your party’s theme rather than evolve from it.
   
   Hors D’oeuvres Varieties
   Most people have heard (and have likely been intimidated by) the names tapas, antipasto, meze, canapés, vol au vents and crudités. Tapas, antipasto and meze are, respectively, Spanish, Italian and Turkish names to indicate hors d’oeuvres or appetizers, while canapés, vol au vents and crudités are French terms that indicate specific types of hors d’oeuvres. Canapés are essentially small, elaborately presented open-faced sandwiches consisting of cracker or thin bread/toast bases (which can be cut into shapes) topped with savory mixtures or spreads and decorative garnishes. Vol au vents are small canapés usually in the form of savory-filled circular puff pastries, topped with a sauce. Crudités are typically raw vegetables served with dipping sauces or soaked in vinaigrette.
   
   Though it is important to distinguish these terms, simpler foods like cheeses, fruits, tofu, dumplings, sausages and meatballs—essentially “finger foods”—can all be considered hors d’oeuvres. And, when factoring in a party budget and time constraints, prepared or frozen grocery store convenience foods are perfectly acceptable accompaniments to a few of your home-prepared hors d’oeuvres.
   
   Ingredients
   Generally, hors d’oeuvres consist of three parts: (1) base, (2) spread or topping and (3) garnish. Some examples of ideal bases are crackers, toasted breads/crostini, tortilla chips, pita wedges, puff pastries or even cheeses or egg slices. Good bases can sustain the weight of a generous topping/spread without crumbling in hand. Spreads and toppings are endless in variety, from hummus and basic dips through complex mousses, pâtés and salads. Garnishes range anywhere from parsley and pimientos through nuts and dried fruits and can evolve out of creative/decorative food presentation ideas (carrot curls, sliced olives or cherry tomatoes, grated cheeses, herb sprinklings, etc.).
   
   Preparation
   By virtue of their bite-sized, hand-held nature, hors d’oeuvres must be prepared in great numbers and variations in order to satisfy party guests. For this reason it is essential that most of your hors d’oeuvres be prepared in advance. If planning sophisticated artistic creations, choose recipes that can be refrigerated or frozen. Alternatively, plan to serve only a few elaborate offerings and offset them with simpler items like crudités, dips and cheeses.
   
   When determining quantities, most party planners and experts will agree that six to eight hors d’oeuvres per person per hour is satisfying. Alternatively estimating two pieces of each type of hors d’oeuvre per guest is a good rule-of-thumb. During preparation it is also important to consider guest preferences and special dietary requirements, alongside drink flavours, quantities and serving times.
   
   Presentation is an essential consideration and with hors d’oeuvres, even the simplest items can be offered in creative, elegant, flavourful combinations. Decorative garnishes, artistic placement, shape/colour variations and food labels are all elements to consider when preparing attractive hors d’oeuvres trays.
   
   Serving
   When serving hors d’oeuvres, a combination of hot and cold offerings is ideal. A host must allow time to circulate amongst guests and this proves a challenge if last-minute cooking/heating is a factor. Cold hors d’oeuvres, crudités and dips can be set out on tables for guests to serve themselves, while trays of hot food can be circulated periodically throughout the party. Alternating hot and cold trays is also an option to ensure all have a pleasurable experience.
   
   If hors d’oeuvres are delicate in nature, plates should be provided in addition to cocktail napkins and cutlery might be wise considering a “messiness factor.”
   
   The key to hors d’oeuvres preparation is achieving balance: creativity/practicality and simplicity/complexity.

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