“Hors d’oeuvres anyone?” – serving hors d’oeuvres

hors-de28099oeuvres As difficult as it is to pronounce or spell the word, hors d’oeuvres are delights for everyone. Small they may be, but that it is no measure of their strength. A delicious bite of these appetizers can have guests licking their fingers and craving for more.

A dinner or cocktail party is generally begun with a serving of hors d’oeuvres. In a way, they set the mood of the evening. Badly cooked appetizers can spoil one’s mood and taste whereas as finger-licking finger foods will steal focus from the main course. While neither option is desirable, certain basic rules need to be followed for serving hors d’oeuvres.

Judging by the size of hors d’oeuvres, you need to have enough to ensure that every guest has their fill before dinner is served. If time is an issue, it would be best to keep the appetizers simple.

Prepare the hors d’oeuvres in two varieties: light and heavy. Start with the light ones for the early arrivals in case you need some time to heat the heartier foods. Account for every person on the guest list and a few extra ones as well, just in case. Don’t worry about wastage: you can always devour them later on!

Passing the hors d’oeuvres around on trays is the best way to serve them. Circulate these among the guests regularly so no one has to go looking for finger foods.

If you plan to have some appetizers placed on a table with dips, ensure that it is easily accessible. You can have two small tables at each end of the room for the convenience of all guests. No one likes to have messy hands, and least of all at a party when they’re all dressed up. Always have napkins and plates ready for the guests.

A water jug should be placed along with glasses at the table with the hors d’oeuvres. Champagne or wine can be served, depending on the type of appetizers. Certain foods taste best only with some kinds of wine.

Start your party on an ‘appetizing’ note with hors d’oeuvres.