Appetizers & Hors d’oeuvres

Appetizers are finger foods usually served prior to a meal, or in between mealtimes, and are also called hors d’oeuvres, antipasti, or starters etc. In general, appetizers are intended to be eaten by hand in a bite or two, or at least be capable of being cut with the side of a fork, rather than a knife.

Where as Hors-d’œuvre in French literally means “outside the work” — that is, “not part of the ordinary set of courses in a meal.” In practice, a dish which stands on its own as a snack or supports the main course. The term appetizer is a synonym for hors d’oeuvre.

History of Appetizers or hors-doeuvre

It was first used in the United States and England. Appetizers or hors-doeuvre may range from the very simple to the very complex, depending on the occasion and the time devoted to making them. They’re a common accompaniment to aperitifs, cocktails served prior to a meal.

Drinks before dinner became a custom towards the end of the 19th century. As this new fashion caught on, the British took inspiration from the French to begin serving hors d’oeuvres before dinner. A cocktail party is considered a small gathering with mixed drinks and light snacks. Hors d’oeuvres may be served as the only food offering at cocktail parties and receptions, where no dinner is served afterward.

Characteristics of Appetizers:  

• Hors d’oeuvre or appetizer as it is called in English can be described as a small tidbit, which should be light, delicate attractive and tasty.
• Appetizers should be big on flavor, small on size and price. They should have following characteristics. Hors d’oeuvres are often prepared in advance. Some types may be refrigerated or frozen and then precooked and then reheated in an oven or microwave oven as necessary before serving. Hors d’oeuvres before a meal may be rotated by waiters or passed. Stationary hors d’oeuvres served at the table on a tray may be referred to as table hors d’oeuvres or as buffet-style.
• Hors d’oeuvres are small one- or two-bite items that are served before dinner, usually accompanied by cocktails. As well, hors d’oeuvres may be served at a cocktail party where a full dinner is not being served. Hors d’oeuvres can be served at a table or passed on trays among guests.
• They are also served in the forms of dips, spreads, pastries, olives or nuts with or without a base of egg, cheese, meats, vegetables, seafood or breads. Single cold items served are smoked salmon, avocado pear, caviar, pâté, shellfish cocktails and melon with garnishes and decorations. Seasoned hot dishes served are of vegetables, meat, fish, egg, pasta, cheese, soufflés, tartlets, puff pastry or choux pastry

• There’s no hard and fast rule, but in general, an hors d’oeuvre is served before a meal, and an appetizer is part of a meal.

• Many hors d’oeuvres are finger foods and it is appropriate to eat them while standing and mingling

Cultures and cuisines throughout the world offer many variations of small plates of food. From street carts and food trucks, to fine dining restaurants, and every type of establishment in between, small plates are popular. Sushi, antipasto, and tapas, are examples of ethnic variations based on this trend.

When building an appetizer menu, keep in mind the same basic rules of menu planning. Offer a diverse selection that appeals to different tastes and diets. This includes meat, fish, vegetarian, and dietary alternatives including gluten free or vegan. Hot and cold offerings should always be included, plus items that are lighter, for example fruit or vegetable crudites, and more substantial items that might include fried dumplings or pulled pork sliders.

Types of Hors d’Oeuvres

• Hot and Cold hors d’oeuvre
• Vegetarian and Non vegetarian hors d’oeuvre
• Classical and Contemporary hors d’oeuvre
• Hors d’oeuvre Singulaire and Compound hors d’oeuvre
• Meat based hors d’oeuvre:- Pate, Terrines, Sausages (salami and mortadella), Ham
• Fish based hors d’oeuvre:-(Oysters, Caviar, Roll mops, Snails, Prawn cocktail)
• Egg based hors d’oeuvre:-(Egg mayonnaise, stuffed eggs, devilled eggs, Gulls/Plovers eggs)
• Vegetable based hors d’oeuvre:-(Asparagus, Artichokes, Corn-on-the-cob)
• Fruit based hors d’oeuvre(Melon, Grapefruit, Florida cocktail)

Sometimes, Hors d’oeuvre are classified

• Cold Hors d’oeuvre
• Hot Hors d’oeuvre
• Zakuski and
• Canapés

Small Plates Categories

• Salads
• Cold seafood selections of oysters, shrimp, or caviar
• Cured and smoked meats and fish
• Charcuterie items including pâtés and terrines
• Tarts, empanadas, or profiteroles
• Small portions of pasta, gnocchi, or polenta
• Fried items including tempura, fritters, or croquettes
• Small portions of braised or grilled items
• Skewers of meats, fish, or vegetables including kabobs and satays
• Vegetable crudités with dipping sauces

Examples of Popular Appetizers or hors-doeuvre

AMUSE BOUCHE/AMUSE-GUEULE

The French terms, amuse bouche and amuse-gueule, meaning “to amuse the mouth”, are small bites served gratis at the start of a meal. The practice started in fine dining restaurants, and is usually served after the order, while guests await the first course.

Blackened Shrimp and Crispy Chilled Cucumbers	Pears with honey & gorgonzola
Mango & Coconut with smoked salmon	Devils Quil eggs
Bacon blue devils egg roasted garlic and asparagus	Goat cheese cake with red onion Jam
Golden & Red beet Goat Cheese Napoleons	Stacked Watermelon Salad with goat cheese ,pistachios & onion on top.
Brussel sprout & parma ham with mozeraella cheese	Rainbow deviled eggs
Potato nest with gingered crabs	Pesto cucumber Rolls
Coconut, Tuna fish, wasabi with green peas	Butter garlic prawns with a tangy wasabi dip
Brussel sprout slider	Indian amuse bouche- Iced phucka water with lemon potato cubes

Canapes-

Canapés are a type of hors d’oeuvre served on a base of toast or bread, with a spread made of butter, cream cheese, or mayonnaise. The canapé is topped with cured meats, cooked seafood, or a salpicon (diced or minced ingredients bound with a sauce). Garnishes of fresh herbs are added to complete the canapé. The base includes bread, crackers, croustades, vol au vent, and vegetable slices. Canapés are cut into a variety of shapes including round, triangle, square, and rectangular.

Wasabi Shrimp with Avocado on Rice Cracker	Mascarpone Sprout Canapes with Pickled Onion, Smoked Sesame Seeds
Shrimp, Cucumber and Curry Cream Cheese Canapés	Roasted Cinnamon Pear Bruschetta
Chickpea “Chole” Canapés	Goat Cheese & Baby Beet Canapé With Balsamic Glaze And Micro Herbs
Scrumptious salmon & beetroot blinis	Zingy mackerel & apple crostini
Spicy Mexican chicken tortilla scoops	Cucumber boat with tuna mouse
Canape Platter Pic	Canape picture

ANTIPASTO

Defined as “before the pasta”, antipasto is served as the first course in the Italian meal. Traditional antipasto includes salads, cured meats, olives, pepperoncini, mushrooms, anchovies, artichoke hearts, various cheeses, pickled meats, and vegetables.

Italian Flatbread (Piadina) with Fontina and Prosciutto	Chickpea Bruschetta
Roasted Fig Salad with Goat Cheese, Prosciutto and Arugula	Chicken Parmesan Sticks
Simply Dressed Bocconcini	Caprese Salad
Grilled Ciabatta with Ricotta and Snap Peas	Pear with Prosciutto and Gorgonzola
Figs Wrapped in Prosciutto with Gorgonzola and Brie	Mini Pizzas

MEZE

Meze are small dishes served in Greece and the Middle East. They include fresh fruits like melons, cold salads of pickled vegetables, and simple preparations of marinated olives or peppers. Seafood items including grilled octopus, meatballs, sausages, and skewers of grilled lamb meat called souvlakia. Fresh goat’s or sheep’s milk cheeses including feta, and fried cheese known as saganaki are Greek classics. Meze also includes hummus, dolmas (stuffed vegetables), sarmas (stuffed grape leaves), and falafel.

Tabbouleh	Fattoush
Hummus	Baba Ghannouj
Sambouseks	Waraq Aarish or Waraq Enab
Labneh	Spinach fatayer
Tabbouleh	Stuffed zucchini
Falafal	Stuffed aubergine

TAPAS & PETISCOS

Tapas are a wide variety of appetizers, or snacks, in Spanish cuisine. Tapas are snacks, canapés, or small plates that originate in Spain.  They may be cold (such as mixed olives and cheese) or warm (such as chopitos, which are battered, fried baby squid). In select bars in Spain, tapas have evolved into an entire, and sometimes sophisticated, cuisine. In Spain, tapas can include practically anything―from a chunk of tuna, a cocktail onion, and an olive skewered on a long toothpick, to piping hot chorizo sausage served in a small clay dish, to a gourmet slow-cooked beef cheek served over a sweet potato puree. Tapas are served day in and day out in bars and cafés throughout Spain―though each has a different interpretation of the word and different prices.

Whereas petiscos are similar interpretations from Portugal

Olives, sometimes with a filling of anchovies or red bell pepper	Meatballs with sauce
Bacalao:-Salted cod loin sliced very thinly, usually served with bread and tomatoes	Boquerón’s:- White anchovies served in vinegar or deep fried
Calamari’s:- rings of battered squid	Empanada is a type of baked or fried pasty, consisting of pastry and filling,
Croquetas de Jamón (Ham Croquettes)	Gambas al Ajillo (Garlic Shrimp)
Pulpo Gallego (Grilled Octopus)- is a grilled octopus that’s a traditional tapa from Galicia, served all over Spain today. It is very simple: cooked octopus that is served with boiled potatoes, olive oil, and sweet Spanish paprika.	Tigres or Mejillones Rellenos (Stuffed Mussels) mussel meat is mixed with stuffing ingredients and covered with a bechamel and breadcrumbs & fried.
Salmorejo- is a thicker kind of gazpacho with a strong taste of olive oil and garnished with hard boiled egg and jamón.	Spanish omelette- It is a piece of tortilla made with eggs, potatoes & olive oils with onions.
CURED HAM it usually served with bread or picos and colines (small dish of crunchy bread typical in Spain) with Iberian ham	CHEESE In Spain there are many varieties typically be offered a local cheese. Some of the most well-known are Manchego Idiazábal (Basque Country), Roncal (Navarre), Mahón (Balearic Isalnds)
MUSSELS These are mainly steamed and can be served with lemon or with finely-chopped and dressed tomato, onion and pepper.	ENSALADILLA cold dish prepared with boiled potatoes, mayonnaise, tuna, egg and various finely chopped vegetables and pulses, such as carrots, peas or green beans.

Zakuski

loosely translates as “little bites” and they are meant to soften the effects of the iced vodka or other strong potables they are served with. Zakuski is a Russian word for “appetizers” (zakuska) .The most common zakuski spreads might feature a few simple items, such as herring, cheese, and bread, or more elaborate dishes that number 20 or more.

Zakuski is an important part of Russian food culture for cold hors ‘oeuvres, entrées and snacks. It is either taken as a course as it is or “intended to follow each shot of vodka or another alcoholic drink . Zakuski are not served as in Scandinavia at the buffet but on the dining table. Mostly Zakuski are also a food-in-itself and are not just served as starter to a meal. At banquets and parties, zakuski were often served in a separate room adjacent to the dining room or on a separate table in the dining room.

Typical zakuski consist of cold cuts, cured fishes, mixed salads ,pickled vegetables such as tomatoes, beets, cucumbers, sauerkraut, pickled mushrooms, devilled eggs, hard cheeses, caviar, canapés, open sandwiches, breads etc.

Caviar- caviar is lightly salted roe or fish eggs. Sturgeon roe is considered premium and “true” caviar. It comes in four varieties — beluga, sevruga, osetra and ship. The most expensive is beluga caviar from beluga sturgeon that swim in the Caspian Sea. Beluga is characterized by soft, pea-size eggs ranging from pale silver-gray to black.
Rolled Pickled herring- salted herring fillets are soaked in water, spread with mustard and rolled up with a piece of pickled gherkin or pickled onion in the middle. A toothpick holds its shape. The rolled fillets are then transferred to a preserving jar and topped with a warm marinade made from vinegar, water, chopped onion, peppercorns, bay leaves, and mustard seeds
Dumplings:- Russians celebrate flour in its many forms including the popular dumplings, savory strudels, pancakes, and more.
Devils Egss:- known as stuffed eggs, Russian eggs, or dressed eggs, are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard. They are generally served cold as a side dish, appetizer or a main course, often for holidays or parties
Sauerkraut (“sour cabbage) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.

Sushi & Shasmi

sushi actually refers to foods that use a type of rice seasoned with vinegar, not just the rolled rice and seaweed variety. There are several types of sushi, making it an appealing food to people with a wide range of tastes. One form of sushi, nigiri-zushi, are hand-pressed mounds of rice with a dab of wasabi and parts of various ingredients on top.

Popular nigiri-zushi include maguro (tuna), toro (belly of tuna), hamachi (yellowtail), and ebi (shrimp). Maki-zushi are sushi rolls wrapped by nori seaweed, such as tekkamaki (tuna rolls) and kappamaki (cucumber rolls). These rolls are also called norimaki. Additionally, inari-zushi are deep-fried tofu pouches stuffed with sushi rice which are brown and oval-shaped, and chirashi-zushi are sushi served on a plate or bowl with different ingredients on top of rice.

The key seasonings used in sushi are soy sauce and wasabi (Japanese horseradish). Soy sauce is used as a dipping sauce, and wasabi is put in nigiri-zushi and may also be mixed with soy sauce for dipping. Also, pickled ginger (called gari) is commonly served with sushi while green tea (agari) is the best drink to pair with sushi.

Sashimi is thinly sliced, raw food. It is one of the most famous dishes in the Japanese cuisine. Seafood is most commonly eaten as sashimi, but other types of meats (such as beef, horse and deer) and foods (such as yuba tofu skin and konnyaku) can also be served as sashimi. Some people confuse sashimi with sushi. Unlike sashimi, sushi includes vinegared rice.

Popular types of sashimi

Sake– Sake is another fish that is popularly served as sashimi. Its bright orange flesh is tender, fatty and delicious. Sometimes you can find salmon toro on the menu, which – like its tuna counterpart – is the fattier belly portion of the fish. Shisho leaf– are in the mint family and are often used to provide a refreshing garnish to fish, rice, tempura, soup and vegetable dishes in Japanese cooking. Known as “perilla leaf
Katsuo – Katsuo is one of the most popular kinds of tuna in Japan, and one of the most popular ways to eat it is “katsu no tataki” style, lightly seared on the outside and raw the inside, served thinly sliced with ponzu citrus and garlic or ginger.
Maguro:- is one of the most highly prized fish around the world. It’s popular to serve bluefin tuna as a triumvirate of akami (lean tuna), chutoro (medium fatty tuna), and otoro (fatty tuna).
Ahi:- is the name for two types of tuna: yellowfin tuna, which has a mild flavor and a firm texture making it perfect for sashimi, and bigeye, which has a higher fat content and buttery flavor.
Scallops are incredibly sweet and creamy when served fresh out of their shell for sashimi, which gives them a different taste and texture compared to scallops used for sushi.
Shrimp and prawns:- popular for sashimi. Sweet shrimp includes both the smaller amaebi and the larger botan ebi, while aka ebi (red shrimp) is high in fat and kuruma ebi (Japanese tiger prawns) are considered a huge delicacy.
Tako (Octopus)– Octopus is typically served boiled as it’s quite chewy, or even rubbery when not well prepared. In order to be served raw for sashimi, the octopus must be very thinly sliced in order to be easily chewed and to draw out its subtly sweet aroma.
Saba:- is usually served grilled, but when in season it’s a delicious sashimi option for those who enjoy bolder tasting fish. Because of its boldly fishy flavor and oily taste, saba goes well with the sharpness of diced green onions and grated ginger.

Dim Sum

Dim sum is a traditional Chinese meal made up of small plates of dumplings and other snack dishes and is usually accompanied by tea. Dim sum is a Cantonese style of steamed dumpling prepared in small, almost bite-sized portions. Nowadays, dim sum is eaten all over China and the world, but the dishes are believed to have originated in the southern China’s Guangdong region. Dim sum dishes include an assortment of seafood,

The typical dim sum menu will include various types of steamed buns, rice noodle rolls, and dumplings, all of which will include a range of fillings and ingredients from pork to prawns and chicken to vegetables. meat, and vegetable dishes that are prepared in various ways: steamed, fried, or baked.

Shumai-These are thin, round wrappers in a cup shape and hold a filling — usually of pork, shrimp, or a combination of the two — and often a small amount of vegetables like bamboo shoots, black mushrooms, and water chestnuts.
Shrimp dumpling -One of the most popular dishes at dim sum, these are chunks of shrimp encased in a thin translucent dumpling wrapper and served in a bamboo steamer

SMORREBROD

Smorrebrod refers to open-faced sandwiches with a variety of toppings, popular in Scandinavian countries. Fish and seafood, including cured herring, gravlax, shrimp, and caviar, are customary. Vegetables, including beets, gherkins, pickled onions, tomatoes, and lettuce, are typical toppings. Cured meats and sausages, small meatballs, and liver pate, are a few meat options. The bread is usually a whole grain rye, covered with a spread of butter, cream cheese, or mayonnaise.

Some Picture of smorrebrod:-

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