Appetizers and Hor d

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Appetizers and Hor dOeurves

• Creative Foods Presentation

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Difference between Appetizers and Hor dOeurves

• The definitions of hor doeurves and appetizers
  are often interchangeable, however, there is a
  difference
• Hors dOeurves are the small, savory bites,
  typically finger foods, served before a meal
  usually in a buffet style or passed on trays by
  waiters.
• Appetizers appear as the first course that is
  served at the table. They are usually served
  with beverages, either alcoholic or otherwise.

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History of Hor dOeurves

• The name hor doeurves comes from the French
  language and is translated as out of work, but
  more logically it means apart from (or before)
  the meal.
• Although we use the French term, many other
  cuisines have a long tradition of similar savory
  bites served before a meal. Italians have
  antipasto, Russians zakuski, and in Spain and
  Portugal, tapas bars are favorite gathering
  places where friends meet to snack on salty
  tidbits while enjoying a glass of Sherry. In
  addition, in Greece and certain Middle Eastern
  Countries the meze, or mezze, table is an
  essential part of many gatherings.

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History of Hor dOeurves

• Hor dOeurves can be dips, spreads, pastries,
  olives, or nuts. They can be based around eggs,
  fruits, cheeses, meats, vegetables, seafood, and
  breads. Almost anything served in portions, that
  can be eaten with the fingers, will qualify as an
  hor doeurve.
• If the meal that follows is to be rich, serve an
  array of simple, light hor doeurves. If your
  menu is simple, try more complex items with
  stronger flavors.

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History of Appetizers

• The origin of appetizers began in England in the
  early 1900s. Here, the English people, would
  often serve either soups or salads prior to
  serving the meal. These would act as an
  extended meal, encouraging guests to feel
  welcome and comfortable at the dinner table.
• As with hor doeurves, you should think
  thoroughly about the meal you are serving before
  planning your appetizer menu. If you are serving
  a rich and heavy meal, you will probably serve a
  light salad or broth as an appetizer. If you are
  serving a lighter cuisine, a more fulfilling and
  substantial appetizer would be appropriate.

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General Rules for Appetizers and Hor dOeurves

• If you are serving a dinner after the appetizers
  or hor doeurves, two to three different types
  are usually sufficient.
• If preparing food for a cocktail party only,
  meaning that there will not be a dinner to
  follow, you should typically prepare five to
  seven different appetizers. Some of these foods
  should be more substantial and filling if a meal
  is not served afterward.
• As a general rule, figure two pieces per person
  for each of the appetizers or hor doeurves that
  you will be serving.
• If you are preparing food for a cocktail party,
  make sure that your appetizers or hor doeurves
  are finger foods only. You do not want to serve
  food that needs to be eaten with utensils, as
  that will become difficult for your standing
  guests to eat. If your guest has to put their
  plate down to cut the food, that would also not
  be considered appropriate or polite.

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General Rules for Appetizers and Hor dOeurves

• If you are serving appetizers and hor doeurves
  before a meal, you may only want to offer one or
  two options. However, if the appetizers or hor
  doeurves are the only food option, then you may
  want to offer your guests a variety of choices.
• It is important to remember that the appetizers
  of hor doeurves should not clash with the main
  meal to follow. For example, if you are serving
  pickled beets or deviled eggs as an appetizer,
  beets or eggs should not be served in the main
  meal.

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How to Incorporate the Meal Planning
Characteristics

• When serving several appetizers or hor doeurves,
  keep in mind that you want a balance of flavors,
  textures, and colors because part of the charm
  surrounding appetizers and hor doeurves is
  visual appeal.
• Temperature should also be considered. For
  example, you could serve an entire selection of
  room temperature appetizers and hor doeurves,
  which would be the easiest option, but it is
  better to choose a balance of both hot and cold
  items.
• The selection of appetizers and hor doeurves is
  also important, therefore, you should plan the
  appetizer/ hor doeurves menu with the whole
  dinner menu in mind, striking a balance between
  tastes, textures, and degrees of richness.
• Do not repeat the same flavors throughout the
  meal, as it will decrease the appeal of the food.
  For example, tomatoes can seem unappetizing when
  serving a tomato salsa, stuffed tomatoes, a
  tomato basil soup, and a fresh green salad with
  tomatoes on top.

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Presentation of Appetizers and Hor dOeurves

• Presentation is an important part of serving
  appetizers and hor doeurves. They should look
  as tempting as they taste. Use colorful serving
  platters and baskets. Garnish with fresh herbs,
  fresh fruits, or even flowers.
• Use food items for containers as well. For
  instance, you can serve fruit in a watermelon
  bowl, soup or dips in a bread bowl, or you can
  even prepare a spicy stuffing in a bell pepper
  creating stuffed peppers as an appetizer.

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Presentation of Appetizers and Hor dOeurves

• Location is a vital part of the presentation of
  appetizers and hor doeurves. Arrange your
  platters and bowls throughout the room, otherwise
  your guests will be crowded around the buffet
  table. This will discourage conversation and
  encourage an uncomfortable setting.
• In addition, you should make sure that you have
  enough napkins on hand for your guests.
  Appetizers and hor doeurves tend to get quite
  messy, especially if they are finger food.

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The End