HORS D’OEUVRE

K.VARUN KUMAR

Guidelines for Preparing Hors d’Oeuvre

They should be small, one or two bites They should be flavorful and well

seasoned without being overpowering They should be visually attractive They should complement whatever foods

may follow without duplicating their flavors

Cold Hors d’Oeuvre

Canapés Tiny open-faced sandwiches

Caviar The salted roe of sturgeon fish

Crudités Raw or slightly blanched vegetables

Dips Served hot or cold as accompaniment to

crudités, crackers, chips, toasts, breads or other foods

Sushi Cooked or raw fish or shellfish served on

seasoned rice

Canapés

Base Breads, toasts, crackers or firm vegetables

Spread Provides the flavor Usually flavored butter or cream cheese

Garnish Can dominate or complement the spread Vast variety of food items can be used

Slicing Bread for Canapé Bases

Canapés

Salmon Rosette Canapés

Salami Cornet Canapés

Shrimp and Caviar Canapés

Caviar

Beluga The most expensive, dark gray with well-separated

eggs Osetra

Considered by some to be the best Medium-sized, golden yellow to brown eggs

Sevruga Quite small and light to dark gray

Pressed Made from osetra or sevruga, hung and drained in

cloth

Crudités

French word meaning “raw thing” Raw or slightly blanched fresh vegetables Almost all vegetables can be used Generally served with dips Only the freshest and best looking

produce should be used

Crudités and Dip

Dips

Can be served hot or cold Accompaniments to crudités, crackers,

chips, toasts, breads or other foods Cold dips commonly have a base of

mayonnaise, cream cheese or sour cream Hot dips commonly have a base of

béchamel, cream sauce or cheese sauce

Sushi(Ingredients) Fish

Must be of the highest quality and absolutely fresh Rice

Short-grain rice seasoned with vinegar, salt and sugar Seasonings

Shoyu Japanese soy sauce

Wasabi Sometimes called green horseradish

Pickled ginger Fresh ginger pickled in vinegar

Nori Dried seaweed purchased in sheets

TYPES OF SUSHIS

Nigiri zushi Rice and raw fish

Norimaki zushi Rice rolled in seaweed

Fukusa zushi Rice wrapped in omelet

Chirashi zushi Rice with fish, shellfish and vegetables

Norimaki Zushi

1 Preparing the garnishes for the sushi roll.

2 Spreading the rice over the nori.

3 Adding the garnishes in a row down the middle of the rice.

Norimaki Zushi (cont.)

4 Rolling the nori around the rice and garnishes.

5 Slicing the roll into six pieces.

Nigiri Zushi

1 Forming a finger-shaped rice mound.

2 Pressing the fish onto the rice.

Serving Hors d’oeuvre

Butler service Trays of “passed” hors d’oeuvre are presented

to the guests on trays Buffet service

Both hot and cold hors d’oeuvre can be presented on trays displayed on a buffet table

May be a precursor to dinner Can be served alone in many settingS

Buffet Platters