YOUR GUIDE FOR DIFFERENT NAMES FOR APPETIZERS

If you often get confused about the appetizers list while setting a venue for an event or wedding, you’ve come to the right place. Even something as simple as pre-dinner options can become extremely complicated with unique names, that sometimes become difficult to remember, and the fancy preparation. Well, don’t worry because we’ve got your back. This article will give you an introduction to appetizers and their classifications along with some suggestions for your menu.

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WHAT ARE APPETIZERS?

Appetizers are finger foods that are usually served prior to a meal, or in between mealtimes, in order to stimulate the appetite. Some synonyms for appetizers are hors d’oeuvres, starters or antipasti. The usage of these synonyms depends on different factors such as how the appetizers are being prepared and the time and occasion they are served at.

Most of these synonyms come from appetizers in the cuisines of different countries. For example, in France, the appetizer course is called hors d’oeuvres and antipasto in Italy. In Turkey, they are known as meze and as tapas in Spain. Scandinavian countries refer to this course as a smorgasbord.

Appetizers should be filling and flavorful but need to be small in size at the same time. They are intended to be tempting so they are generally too rich in taste to be consumed in large quantities like full meals. Foods as olives, nuts, cheese, sausage, peppers, fish, raw vegetables, and eggs are often involved in their preparation. Certain dishes like Crudites even include raw or barely cooked vegetables, often served with a dip or sauce.

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CLASSIFICATIONS OF APPETIZERS

Cocktails

Cocktails are a type of dish served as appetizers that comprise bite-sized pieces of fruit, vegetables, fish and shellfish. These are eaten with a flavorful tangy sauce.  Cocktails also include drinks served with cold salad dressings like fresh juices of orange, pineapple, grapefruit and tomato served.

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Hors D’oeuvres

They are a bite-sized item that is either passed out by butlers or kept stationary laid out on a table, called table hors d’oeuvres. They are usually found in cocktail parties or during the cocktail hours of a gala or event. The most important distinction of hors d’oeuvres is when they are served i.e. prior to or separate from a meal. The term literally translates to ‘outside the meal’. They include crudité, candied salmon, flatbreads, etc.

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Canapes

Canapes are small bite-sized or two bite-sized, usually decorative food. They are finger foods comprising of three parts which are- a base, a spread or topping and garnish. They are petite items that have a fresh look, appealing to the eye; that can be served hot as well as cold. Fancy cut pieces of toasted or fried bed or biscuits are usually used as bases.

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Salads

Salads are very commonly served as appetizers. These are petite salads that are of small proportions but include the majority of characteristics of regularly proportioned salads. The salads can either be plain or compound. Cucumber salad, beetroot salad and tomato salad are examples of plain salads. Some examples of compound salads are Salad Russe which has dices of mixed vegetables in mayonnaise, Caesar Salad which has lettuce with vinaigrette dressing along with garlic, croutons, and grated parmesan cheese and Salad Waldref which has dices of apple, cherry and walnut with mayonnaise.

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Now that we have covered the major classifications of appetizers, here are some great options of appetizers from different categories and countries that you can add to your menu according to your taste.

• Gravlax: A Scandinavian dish consisting of raw, salt-cured salmon seasoned with dill.
• Pinchitos: An Andalusian dish consisting of marinated chicken, lamb, or pork pieces that are skewered and grilled over charcoals.
• Waldorf salad: An American salad served on a bed of lettuce, with ingredients such as chicken, raisins, or grapes.
• Pigs in blankets: It consists of sausages that are wrapped in dough and baked.
• Arancini: They are big, golden rice balls with savoury fillings like meat sauce with peas and cheese.
• Petit four: They are miniature, bite-sized baked items with a sophisticated and elegant appearance.
• Papadum: It is an Indian snack made with lentil, gram, rice, or chickpea flour that is baked into thin, crispy cracker bread.
• Devilled eggs: They consist of shelled and halved hard-boiled eggs with ingredients such as mayonnaise, mustard, pickle relish, and seasonings.

We are sure you must be an appetizer expert by now! We hope you found this article helpful in setting the perfect appetizer menu for your event.

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