Hors d'oeuvre - apart from the main work.
Antipasto - before the meal.
Perhaps the purpose of these pre-meal morsels is to sustain guests between their arrival and being seated at the dining table. However, they are occasionally served in place of a meal, and can be served at a table or passed 'butler style'. (I don't know about you, but I think butler style hors d'oeuvres sound fancy!)
Suggested amounts per person vary between 6 and 12 (and some even up to 20, if replacing dinner) bites each hour. It's fun to offer guests a variety of tastes and textures in your appetizer selections.
Here is a menu for an appetizer reception I prepared last weekend, served in place of lunch.
- Bacon Chicken Brochettes
- Corn and Black Bean Salsa Cups
- Cornmeal Blinis with Mascarpone and Strawberries
- Crudite Shooters
- Garlic Hummus on Cucumber
- Pesto Turkey Sandwiches
- Romeo and Juliets (Guava Pate and Manchego Cheese)
- English Toffee
- Orange Glazed Pecans
- Swedish Raspberry Shortbread
I know you'd love to see some pictures of the service table for this event. The truth is, so would I. I had my camera, but I didn't have a spare minute to snap photos. Maybe sometime I'll have a staff photographer. ;)
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