2. Difference between
Appetizers and Hor d’Oeurves
The definitions of hor d’oeurves and
appetizers are often interchangeable,
however, there is a difference…
Hors d’Oeurves are the small, savory bites,
typically finger foods, served before a meal
usually in a buffet style or passed on trays by
waiters.
Appetizers appear as the first course that is
served at the table. They are usually served
with beverages, either alcoholic or otherwise.
3. History of
Hors d’Oeurves
The name hor d’oeurves comes from the French
language and is translated as “out of work,” but more
logically it means “apart from (or before) the meal.”
Although we use the French term, many other cuisines
have a long tradition of similar savory bites served
before a meal. Italians have antipasto, Russians
zakuski, and in Spain and Portugal, tapas bars are
favorite gathering places where friends meet to snack on
salty tidbits while enjoying a glass of Sherry. In
addition, in Greece and certain Middle Eastern Countries
the meze, or mezze, table is an essential part of many
gatherings.
4. History of
Hors d’Oeurves
Hor d’Oeurves can be dips, spreads, pastries,
olives, or nuts. They can be based around eggs,
fruits, cheeses, meats, vegetables, seafood, and
breads. Almost anything served in portions, that
can be eaten with the fingers, will qualify as an
hor d’oeurve.
If the meal that follows is to be rich, serve an
array of simple, light hor d’oeurves. If your
menu is simple, try more complex items with
stronger flavors.
5. History of
Appetizers
The origin of appetizers began in England in the early
1900’s. Here, the English people, would often serve
either soups or salads prior to serving the meal. These
would act as an “extended meal,” encouraging guests to
feel welcome and comfortable at the dinner table.
As with hor d’oeurves, you should think thoroughly
about the meal you are serving before planning your
appetizer menu. If you are serving a rich and heavy
meal, you will probably serve a light salad or broth as an
appetizer. If you are serving a lighter cuisine, a more
fulfilling and substantial appetizer would be appropriate.
6. General Rules for Appetizers
and Hors d’Oeurves
If you are serving a dinner after the appetizers or hor d’oeurves,
two to three different types are usually sufficient.
If preparing food for a cocktail party only, meaning that there will
not be a dinner to follow, you should typically prepare five to seven
different appetizers. Some of these foods should be more
substantial and filling if a meal is not served afterward.
As a general rule, figure two pieces per person for each of the
appetizers or hor d’oeurves that you will be serving.
If you are preparing food for a cocktail party, make sure that your
appetizers or hor d’oeurves are finger foods only. You do not want
to serve food that needs to be eaten with utensils, as that will
become difficult for your standing guests to eat. If your guest has
to put their plate down to cut the food, that would also not be
considered appropriate or polite.
7. General Rules for Appetizers
and Hor d’Oeurves
If you are serving appetizers and hor d’oeurves before a
meal, you may only want to offer one or two options.
However, if the appetizers or hor d’oeurves are the only
food option, then you may want to offer your guests a
variety of choices.
It is important to remember that the appetizers of hor
d’oeurves should not clash with the main meal to follow.
For example, if you are serving pickled beets or deviled
eggs as an appetizer, beets or eggs should not be
served in the main meal.
8. How to Incorporate the Meal
Planning Characteristics
When serving several appetizers or hor d’oeurves, keep in mind that
you want a balance of flavors, textures, and colors because part of
the charm surrounding appetizers and hor d’oeurves is visual
appeal.
Temperature should also be considered. For example, you could
serve an entire selection of room temperature appetizers and hor
d’oeurves, which would be the easiest option, but it is better to
choose a balance of both hot and cold items.
The selection of appetizers and hor d’oeurves is also important,
therefore, you should plan the appetizer/ hor d’oeurves menu with
the whole dinner menu in mind, striking a balance between tastes,
textures, and degrees of richness.
Do not repeat the same flavors throughout the meal, as it will
decrease the appeal of the food. For example, tomatoes can seem
unappetizing when serving a tomato salsa, stuffed tomatoes, a
tomato basil soup, and a fresh green salad with tomatoes on top.
9. Presentation of Appetizers
and Hors d’Oeurves
Presentation is an important part of serving
appetizers and hor d’oeurves. They should look
as tempting as they taste. Use colorful serving
platters and baskets. Garnish with fresh herbs,
fresh fruits, or even flowers.
Use food items for containers as well. For
instance, you can serve fruit in a watermelon
bowl, soup or dips in a bread bowl, or you can
even prepare a spicy stuffing in a bell pepper
creating stuffed peppers as an appetizer.
10. Presentation of Appetizers
and Hor d’Oeurves
Location is a vital part of the presentation of appetizers
and hor d’oeurves. Arrange your platters and bowls
throughout the room, otherwise your guests will be
crowded around the buffet table. This will discourage
conversation and encourage an uncomfortable setting.
In addition, you should make sure that you have enough
napkins on hand for your guests. Appetizers and hor
d’oeurves tend to get quite messy, especially if they are
“finger food.”
