Quick
Tips for making Appetizers
1. Keep
recipe-ready ingredients in the refrigerator and freezer.
Freeze ingredients in small, flat packages.
2.
Buy larger quantities of cheese, grate immediately and package
zip-lock bags in 1 cup quantities. Store in refrigerator
for one week. Otherwise freeze.
3. Cook
a whole chicken, Cut the meat into ¾” cubes
and freeze in 1-2
cup quantities.
4. Keep
key ingredients on hand: prepared pie crusts, canned chicken,
canned refried beans, olives, picante sauce, a loaf of dense
white bread in the freezer, mini pastry tarts.
5. Chop
onions and freeze in a flat bag.
6. Chop
parsley and freeze.
7. Always
use fresh grated parmesan cheese. This freezes well too.
Presentation
Remember
that while appetizers can delight the palate, they first
need to tempt the eye. Below are a few tips for displaying
your appetizers in their best light.
•
Use attractive and unique containers. From hollowed out
peppers, cabbages and squash to melons and pineapple, nature
can provide some of your most eye-catching and pleasing
containers.
•
Whole bread loaves of different sizes and shapes, hollowed
out and filled with dips, warm and cold, make convenient
and eatable containers.
•
Baskets, decorative trays and platters, cutting boards and
bowls of different shapes, sizes and colors make nice containers.
These can often be found at dollar and thrift stores and
garage sales.
•
Keep garnishes small. They’re meant to enhance, not
outshine an appetizer. Also, use garnishes which complement
the food it is decorating. Garnish something sweet with
something sweet. Herbs and other spices make perfect garnishes.
Other garnish items could include, fruit zest, sesame seeds,
curls of cheese and tiny fruits like raspberries or currants.
Sprinkled sugar and cocoa powder can also look nice.
•
Make sure you have plenty of waste receptacles around your
table for used toothpicks, plates, etc.
•
Keep appetizers small in size. One or two bites at most.
•
Use a variety of tastes and textures to provide your appetizer
display with interest
•
Use a variety of foods in different colors as well. This
way, you can create an appetizer table which is an edible
work of art!
Serving
Appetizers
may be fancy, casual, hot, cold or centered exclusively
around a theme. Some ideas for serving appetizers include:
•
Hosting an appetizer “exchange”. Similar to
a cookie exchange, everyone brings their favorite appetizer
and recipe to share.
•
Appetizer bar: Guests create their own appetizers from ingredients
you provide. A simple appetizer bar could include 4 spreads,
both hot and cold, 8 toppings such as onions, mushroom,
shredded chicken, shrimp, chopped eggs, cheese cubes etc.
and a supply of bread, crackers and vegetables for dipping.
•
Have “theme” platters of appetizers to serve.
A seafood platter is beautiful with chilled shrimp, crab
legs, oysters on the half shell and crab salad served with
colorful cocktail sauce and plenty of sliced lemons. Serve
varieties of cheese on a decorative platter with crackers.
A Mexican platter is a favorite with children, serving bite-sized
beef and chicken taquitos, homemade guacamole, bean dip
and lots of chips. A platter of miniature quiche may be
just the trick for a classy get together and don’t
forget the old favorites; veggies and fruit arranged on
platters with complimentary dips.
•
Cheese balls of all varieties, whether your own or store
bought, are delicious and dependable additions to any appetizer
fare. Compliment with lots of crackers of different shapes,
sizes and tastes. A baked brie is also a lovely choice and
can stand alone served with water crackers.
•
And don’t forget dips of all varieties, both hot and
cold! A fluffy pumpkin dip is a unique treat for the holidays,
especially when served with gingerbread or gingersnaps,
and an easy shrimp dip is inexpensive and delicious for
a big family get together.
Did You Know?
•
From China to Italy, appetizers play an integral social
role in many cultures and cuisines. In fact the Chinese
word for these foods, “dim sum” means, “touch
the heart”.
•
Appetizers are called “mazza” or “maza”
in Arabic. The Arabs carried this culinary tradition to
Spain.
•
The masterpiece of Russian cuisine is the “zakuski”
or appetizer ceremony which is the first part of a Russian
dinner. This is often eaten buffet style with fish, meat,
salad and eggs.
• “Hors d’oeuvres”
is a French term used since the 17th century. The word means
a minor, usually cold food item served at the beginning
of a formal meal.
