Hors D’Oeuvres

Posted by: partygirl on Wednesday, February 27th, 2008

Pronounced as ‘Or-derv’, these delicious morsels are the most commonly served appetizers in parties. In fact, the French term itself means “a dish served as an appetizer before the main meal”.

There’s no set recipe for the best hors d’oeuvres, but the best tips for making interesting and party-worthy ones include a unique presentation. A nice tray, cheese in wedges, well trimmed bread and crunchy toast… all these will make your appetizer dish hard to resist.

Soft cheeses are usually served in a separate plate while the chips, toasted bread or crackers stay on the tray. However, for ease of eating by guests, I suggest spreading the cheese or the liver pate on these before serving. After all, party people are mostly just standing in groups talking and probably won’t spend time hanging out on the buffet tables.

The appetizers that don’t require much effort to make are sure hits in parties. Ask the caterer to make the viands or main dishes, while you yourself can create the canapes and finger food. A real cost saver.

My example is Sauteed Mushroom on Toast. This can serve as appetizer in house parties where anyone can just go to the table and grab a bite.

Here’s what you need for a party of 4:

Toasted Bread - 8 pieces
One can of sliced Button Mushrooms - drained
Garlic - 4 cloves, crushed
Onion - one bulb, sliced
Red Bell Pepper - sliced (julienne) for garnish
Soy Sauce or Worcestershire Sauce - 2 table spoons
Hot Sauce - for spicy variation
Salt and pepper

Sautee the garlic until browned, followed by the onions. Add the button mushrooms and keep sauteeing at high heat, gradually adding the soy sauce/Worcestershire sauce, the hot sauce and the salt and pepper. Add the bell pepper strips before turning off the fire. Pour the mushrooms over the toasted bread.