[PDF] Hors-d`oeuvre - starters

Should you make hors d'oeuvres before a party?

Hosting a party is stressful, whether it's a small get-together or a holiday fête for a crowd. The key is making as much food ahead of time as possible, so all you have to do as guests arrive is reheat and complete a little last-minute prep. From crunchy spring rolls to bubbly spinach-cheese dip, here are terrific make-ahead hors d'oeuvres.

What is a good make-ahead hors d'oeuvre?

From crunchy spring rolls to bubbly spinach-cheese dip, here are terrific make-ahead hors d'oeuvres. This classic white clam dip — filled with cream cheese, crème fraîche, and, of course, canned clams — is salty, cheesy, and craveable.

How do you make a bivalve hors d'oeuvre?

To make the sauce, you'll combine sherry, soy sauce, honey, fresh ginger, garlic, and sesame oil. A mix of clams and mussels means everyone gets their favorite bivalve to start the party. Serve this communal hors d'oeuvre with warm slices of baguette or country bread.

What is a good hors d'oeuvre for a cold night?

This is one of our favorite easy hors d'oeuvres for a cold night. You can start with store-bought phyllo, but you don't have to tell your guests how quick these are to make. Even a simple vegetable can take on a deep, layered flavor profile when you add umami and heat to the mix. Arrange on a tray and serve this as a warm starter.