Hi Gaby! Thanks for your question. Recipes for easy appetizers and hors d’oeuvres are always in high demand; in fact it is the most common question I get asked from fellow employees here at Sobeys. You should also have a look at the Summer 2008 Inspired Magazine, the recipes in “Spain by the Plate” are great summer party hors d’oeuvres, and in the Spring 2008 Inspired Magazine’s “Make it Moroccan” the “Spiced Vegetable Phyllo Parcels” were a hit with friends at our last gathering! Also, I have done a couple of cooking classes here at the office on the topic so I have lots of information on how to create your own unique appetizers as well as some fairly easy recipes for you to try.
Hors D’oeuvres, Finger Foods, Appetizers, Nibblies, or Teasers, no matter what you call them, these tasty, and tiny one or two bites of food are an easy way to entertain.
Keep it simple
Don’t try to incorporate too many ingredients. Not only does it make them more labour intensive to prepare, it also confuses our taste buds! Pick one main flavour or ingredient and accompany it with one or two other ingredients to round it out.
Finger Friendly
Holiday parties and gatherings tend to be fairly casual; people are mingling with a cocktail, making carrying a plate, napkin and cutlery difficult. They need to be finger friendly; not too messy, sticky, sloppy, soggy or hot, plus anything more than a bite or two is too big. That way your guests can taste and enjoy your creations and carry right on mingling. Don’t forget the napkins!
Be Creative
I can’t stress it enough! Cooking should and can be fun, so have fun with your food, and have fun in the kitchen! Hors D’oeuvres are a great way to take your guests on a culinary trip. You can theme your food by using a set of flavours and ingredients. Take the simple Croustinis for example; crisp round slices from a baguette or any bread. Top it with Prosciutto Ham and Cantaloupe Melon Balls and you’re in Italy, a slice of Brie Cheese and Caramelized Onions and you’re in France. A slice of Spicy Chicken Breast with fresh Guacamole takes me to Mexico, Curried Lamb and Mint Cucumber whisks us off to India, while Oka Cheese and Maple Bacon takes me back home to Canada! Do you see where I am going with this? It is that simple, a little creativity and excitement can go a long way in any kitchen.
Know the Basics
Your most basic Hors D’oeuvres have four simple components that come together with ease when it is time to serve:
The Base could be thin slices of bread, Melba toasts, crackers, or even slices of firm vegetables. Not matter what you use; it needs to be an interesting shape.
The Spread provides the canapés flavour. They are usually flavoured butters, cheeses, bound salads, mousse or a prepared spread/dip.
The Star is the main ingredient, your inspiration for these fantastic Hors D’oeuvres.
The Garnish can dominate or compliment the spread, or simply added for visual appeal without adding much flavour.
Other Ideas
There are exceptions to every rule; here are some other types of Hors D’oeuvres to try:
Barquettes, Tartlets and Profiteroles
All three are an adaptation of the basic canapé. Barquettes are tiny boat shaped shells made from dough. A tartlet is simply a round version of a barquette and a profiterole is a small puff made from pate a choux. All three may be filled with spreads and garnished as desired.
Crudités, a French word meaning “raw thing,” generally refers to raw or slightly blanched vegetables presented on a platter and served with one or more dips.
Dips
May be served hot or cold as an accompaniment to crudités, crackers, chips, toasts breads or other foods. Cold dips, often use mayonnaise, sour cream or cream cheese as a base with additional ingredients added for flavour, colour and texture. Hot dips, generally use béchamel, cream sauce or cheese sauce as a base and have a dominant flavour added, such as spinach or shellfish. For a unique presentation, try serving dips in small dishes or hollowed out breads and vegetables.
Brochettes
Are small skewers holding a combination of meat, poultry, game, fish, shellfish, vegetables or fruits. They are typically marinated then baked, broiled or grilled and served with a dipping sauce. To make them visually appealing, the ingredients should be carefully cut and consistent in size and shape. As an appetizer the skewers should be small, no more than two bites. Be sure to leave enough skewer exposed for easy pick up, and if you are baking, grilling, broiling or roasting the brochettes, soak the skewers in water for 30 minutes to prevent burning.
Other Ideas
Anything can be made into an appetizer, try using a favourite dinner recipe and shrinking it down to a miniature version to be served as an appetizer or hors d’oeuvres. Let your imagination run wild and try some of these other ideas. Layers of phyllo pastry wrapped around various fillings, baby potatoes stuffed with cheese, artichoke or clam fritters, a variety of flavoured chicken wings, those should get you started. Have fun!
I hope these ideas and recipes help get you started Gaby!?
Here’s to Easy Appetizers!
Chef Ryan Skelton
Brie Cheese Croustinis with Caramelized Onions
Serves 8
Ingredients
1 box Melba Rounds
1 Compliments Brie Crème Cheese or Camembert Cheese
2 large Sweet Onions
Olive Oil as needed
1 tbsp Butter
1 bunch Fresh Chives, thinly sliced
Preparation
Pre-heat your oven to 350°F. Peel and thinly slice the onions, then sauté them over medium high heat, using a little olive oil and butter until golden and caramelized, about 15-20 minutes then season with freshly cracked black pepper and set aside. Cut the cheese into thin slices, place a slice or two of cheese on each “toast”. Top with a spoonful of the caramelized onions and garnish with some fresh chives, and then serve immediately.
Sun-dried Tomato Turkey, Basil and Roasted Red Pepper Pinwheels
Makes 24 Pinwheels
Ingredients
3 Flour Tortillas
5oz soft Cheese with Garlic and Herbs
1 bunch Fresh Basil
1 jar Roasted Red Peppers
6 thin slices Sun-dried Tomato Turkey
Salt and Pepper as needed
Tooth Picks or Skewers
Preparation
Spread the cheese evenly over each tortilla. Add a layer of fresh basil leaves. Slice the peppers into strips and arrange on top of the basil leaves. Top with slices of the turkey and lightly season with sea salt and freshly cracked black pepper. Roll up the tortillas tightly. Wrap each in plastic wrap and chill for at least 1 hour and up to 4 hours, to help everything bind together. To serve, remove the plastic, cut each tortilla into 1 inch slices and secure with picks, or short decorative skewers. Serve immediately.
Baby Shrimp Salad on Endive Spears
Serves 8
Ingredients
2 head Belgian Endive, leaves separated, washed and dried
1 cup Baby Shrimps, rinsed and dried
2 tbsp Compliments Mayonnaise
1 small Red Onion, finely diced
1 Sweet Pepper, finely diced
1 Avocado, finely diced
1 tsp Lime juice
Sea Salt and Pepper as needed
Cayenne Pepper for garnish
Preparation
Wash and dry the Endive leaves, then place on a platter. Combine the shrimp, mayonnaise, red onion, sweet pepper; avocado, lime juice and seasoning in a bowl and gently mix well. Place a spoonful of the shrimp mixture in the middle of each endive leaf and sprinkle with a little cayenne pepper for garnish. Serve Chilled and enjoy!
Fried Tortellini
Serves 8
Ingredients
1 9oz package Compliments Tortellini, any flavour
Cooking Oil for Deep Frying or Counter Top Deep Fryer
1 jar Compliments Sauce, your choice
Preparation
Pre-heat the oil in a counter top deep fryer or in a deep pot to 375°F. Line a baking sheet with paper towel. Carefully add the Tortellini to the hot oil in batches cooking until golden and crisp about 3 minutes, turning to brown evenly. Remove from the oil and drain on paper towel, season while still hot. Serve immediately with your favourite dip sauce or transfer to a warm oven until ready to serve.
select your store
