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Appetizers can be the perfect start to a great meal. They are oftentimes richer in texture and flavor than other foods that will be served later, such as soup, salad or a protein dish, and can provide the perfect forum for guests to mingle and chat before the more formal dinner begins. more »
It is not only important for dieters to choose healthy appetizers, but for everyone. Having healthy appetizers available will make us less likely to choose a snack such as potato chips or a piece of cake. The trick to preparing healthy appetizers is to make them look more appealing so that our brains get excited about eating them. more »
Appetizers are the perfect offering for guests--whether they are expected or not. For those times when unexpected guests catch you off guard, whip up some easy appetizers in just minutes. By keeping a few convenient staples in your refrigerator and pantry, you can be ready to entertain on a moment's notice. more »
If you are planning a big get-together, reduce some of the pre-party stress by making the appetizers and snacks ahead of time. There are many types of appetizers that can be made the day before the party, such as dips, cheese trays and deviled eggs. By making the food ahead of time, you will be able to mix and mingle with your guests... more »
Imagine a disc of delicious flavors, layered one upon the other, with its multiple layers of flaky crust, delicious prosciutto ham, and Italian cheeses. These bite-sized and tasty appetizers will be a real treat for your family or guests. They'll be certain to ask for more. Best of all, they're easy to make, and are sure to be a hit... more »
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Hors dœuvre (; , literally "apart from the main work") or appetizers are food items served before the main courses of a meal.http://www.answers.com/topic/hors-d-oeuvre The French (singular and plural) is hors dœuvre; in English, the œ ligature is usually replaced by the 2-letter sequence "oe" with the plural often written as "hors doeuvres" and .
There are several related terms, such as a one-bite appetizer, as an amuse-bouche (or other terms below, under: See also).
Use
If there is an extended period between when guests arrive and when the meal is served (for example during a cocktail hour), these might also serve the purpose of sustaining guests during the wait. Hors doeuvre are sometimes served with no meal afterward. This is the case with many reception and cocktail party events.
Hors doeuvre may be served at the table, as a part of the sit-down meal, or they may be served before sitting at the table. Hors doeuvre prior to a meal are either stationary or passed. Stationary hors doeuvre are also referred to as "table hors doeuvre". Passed hors doeuvre are also referred to as "butler-style" or "butlered" hors doeuvre.
Though any food served prior to the main course is technically an hors doeuvre, the phrase is generally limited to individual items, not crudités, cheese or fruit. For example, a glazed fig topped with mascarpone and wrapped with prosciutto is considered an "hors doeuvre," whereas figs on a platter are not.
A more substantial starter or first course served at the table might be referred to as an entrée (outside the U.S. and English Canada).
Hors doeuvre might include:
* Canapés
* Cold cuts
* Crudités (raw vegetables used for dipping)
* Deviled eggs
* Snack foods
* Cheeses
* Sausages
* Dumplings
* Bruschetta
* Cocktail Wieners
Other languages and cultures
* Zakuski are hors doeuvre served in Russian cuisines. Usually presented buffet style, it often con read more at » http://en.wikipedia.org/wiki/Hors+d'%c5%93uvre
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