Canapé
vs Hors d’oeuvre
CANAPÉS
CAN BE BOTH FINGER FOOD BEFORE THE FORMAL MEAL OR A STANDALONE MEAL. THINK OF
ALL THOSE GALLERY OPENINGS AND BOOK LAUNCHES — CHEAP WINE AND CHEESE CANAPÉS.
HORS D’OEUVRES WILL ALWAYS BE FOLLOWED BY A FULL-FLEDGED MEAL
Canapé: You shouldn’t be reading this unless: a) words such as anchovy fillet, choux pastry, brochettes, sucettes, ballotins and feuillete roll off your tongue and b) if boiled eggs and peanut masala are your staple finger foods while downing your distilled hooch.
If you are not a dainty nibbler then flip to pages 16-17.
Canapé is a bite-sized food served at parties and formal dos while the drinks are being served. The word is from the French, meaning sofa — tiny morsels had in the living room amidst cocktail chatter before the formal lunch or dinner. Traditionally canapés are made with an edible base — crackers or breads. The breads can be fresh, toasted or fried. Then a layer of spread to keep the toppings in place. As a topping there is a host of choices — cheese, cold cuts, fish, vegetables, fruits...
Hors d’oeuvres: After the snacking and sipping in the lounge or living room, guests move to the dining area for the formal meal. And then you are served an itsy-bitsy something. That is hors d’oeuvres. Like so many culinary terms, this one too is from the French meaning the first course. Even if it is a tiny morsel, you’ll have to use the cutlery and that is the main differentiator. The other is of course the bread/cracker base. If you pick up a piece of salmon on a cracker from a passing tray, it is a canapé; the same fish served with a fancy sauce becomes a hors d’oeuvres. Whereas canapés are usually cold, hors d’oeuvres can be both hot and cold. In other cuisines too there are similar first course of a meal — antipasto in Italian, the Russian zakuski, Spanish tapas and smorgasbord in Swedish.
QUICK TIP
If it is stuck to a toothpick it is a canapé; for hors d’oeuvres a fork and knife is a must
—
Yusuf Begg SET120805
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