[PDF] Hors-d`oeuvre Froids - Cold Appetizers Salade - Anciens Et Réunions

What are the different types of cold hors d'oeuvres?

There are five types of cold hors d'oeuvres that are generally known: 1. Canapés: Mini, open-faced sandwiches. Typically, they are constructed from a base (bread, cucumber, endive, mussel, etc.), a spread (flavored butter, cream cheese, etc.), and garnishes. Check out this smoked salmon canapé recipe. 2.

What is a hot hors d'oeuvre?

Hot hors d'oeuvres are not as easy to define as cold ones. However, here are some common examples: 1. Small Skewers (brochettes): Meat, poultry, game, fish, shellfish or veggies on a skewer. Typically they are marinated, then baked, grilled, or broiled, and served with a side sauce for dipping. Check out this Asian-style brochette recipe. 2.

Are cold hors d'eouvres a party host-friendly?

There’s nothing more party host-friendly than cold hors d’eouvres. Not only are they certified crowd-pleasers, but they’re also such a breeze to make. In fact, they’re almost impossible to mess up! Oh, and you know what else I love about cold appetizers? Since they need not be hot, you can make them ahead of time.

What vegetables are used in a hors d'oeuvre?

2. Crudités: A raw or slightly blanched vegetable served as an hors d'oeuvre. Some commonly used vegetables include broccoli, carrots, celery, cauliflower, and radishes. 3. Dips: Whether hot or cold, dips are typically served with crudités, crackers, toasts, or chips.