People today often use the terms appetizer, canape and hors d’oeuvres interchangeably, but in reality, they are completely different. Unless you’re in a restaurant, appetizers are usually served with cocktails before the meal. It’s in the name – they are meant to whet the appetite for the meal ahead. They should be small enough to be tray passed and easily picked up with the fingers, cocktail fork, or a toothpick.
Canapé are a miniature, open-faced sandwich. They sit on bread, (usually rolled) or on a pastry bottom. They can serve as an appetizer or as part of a smorgasbord buffet. The main point of canapés is that they are small and not meant to be more than a bite or two.
Hors d’oeuvres are the earliest part of a sit-down dinner. They are served alone as the first course and are eaten with a fork, (though there are rare exceptions to this – ie. oysters & asparagus). The French definition of hors d’Oeuvres is, “that which is outside the main menu”.
The general rule is four appetizers or canapes per person. So, two of each item served. Now that is assuming that you have dinner following. If you are having a long cocktail party and appetizers are the principle form of food, you need to offer a greater variety and quantity.
If the dinner party is large make that six appetizers total with three different types. It’s not that larger groups of people are hungrier, but that you’re more likely to not know the specific food allergies or preferences in a large group, so have one meat and one vegetarian and then a fish or alternate meat/vegetarian. That way everyone eats. I usually serve one meat, one vegetarian/vegan and one fish, but I live in LA where most people eat healthily and there are a lot of vegetarians and pescatarians. Again, if appetizers are to be the principal food, I’d bump that up to eight apps per person with four types of appetizers.
Serve appetizers and canapes on small trays and plates that are refilled often. Serving nibbles on large trays always leaves a sad period when the tray is half filled and you look like you’re running out of food. You can use anything from a flat dinner plate to a silver tray. Just remember that if you’re using silver, line it with a doily or a liner to prevent tarnishing and ugly marks.
You can serve appetizers during a cocktail hour on a table. Use the same rules you would for any buffet. You can add drama by varying heights of the plates– but only if the party calls for it.
I’ll admit that I’m not a great fan of appetizers that are fashionable or “on trend”. Rainbow foods, black foods, little spoons filled with slippery bites; trendy foods don’t often taste good and serve only to show how “hip” the party giver is. This has only gotten worse in the age of Instagram where the food is photogenic but tastes like bits of drywall. Give people good food and give them enough that they’re satiated. Leave the cutting edge to the professional caterers. One hopes they keep on trend while still making food taste fantastic. That’s just my opinion though.
What are some appetizers, hors d’oeuvres or canapés that you enjoy? I’d love to know. Sending you love and wishes that your bellies are filled with little tasty bits of yumminess, Cheri
