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  Hors d'oeuvres!
The photo above is a great example of the variety that's possible when it comes to Hors d'oeuvres. Everything from cold cuts spread with cream cheese and rolled into pinwheels; to slices of lemon used as a base for holding thick pates, dips or spreads. Red tomatoes and different color cheeses are also served with decorative cuts to make something so simple seem so visually attractive. Tiny Tea Sandwiches are not only great for tea parties but make great Hors d'oeuvres too. Horsdoeuvres make a beautiful plate.

Definition of Hors doeuvres
"Hors d'œuvre (or appetizers) are food items served before the main courses of a meal." "The French (singular and plural) is hors d'œuvre; in English, the œ ligature is usually replaced by the 2-letter sequence "oe" with the plural often written as "hors d'oeuvres" "There are several related terms, such as a one-bite appetizer, as an amuse-bouche."


See also:
Party Planning /Party Food /Canapé /Tea Sandwich  / Afternoon tea /Tea party / Dips
High Tea  /Appetizers /Halloween Party Food /Traditional Christmas Food /
Traditional New Years Food /Traditional Thanksgiving /Traditional Easter Food /
Crudités / Cold cuts /

Resource Links:
This article is licensed under the GNU Free Documentation License. It uses some material from Wikipedia/article Hors doeuvres©/and other related pages. Photo: Hors doeuvres /deadstar

External Links:
cooking.erp-volga.com/Appetizer recipes
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Hors d'oeuvre might also include:
"If there is an extended period between when guests arrive and when the meal is served (for example during a cocktail hour), these might also serve the purpose of sustaining guests during the wait." "Hors d'oeuvre are sometimes served with no meal afterward." "This is the case with many reception and cocktail party events."

"Hors d'oeuvre may be served at the table, as a part of the sit-down meal, or they may be served before sitting at the table." "Hors d'oeuvre prior to a meal are either stationary or passed. Stationary hors d'oeuvre are also referred to as ""table hors d'oeuvre.""  "Passed hors d'oeuvre are also referred to as "butler-style" or "butlered" or "butler-passed" hors d'oeuvre."

"Though any food served prior to the main course is technically an hors d'oeuvre, the phrase is generally limited to individual items, not crudités, cheese or fruit." "For example, a glazed fig topped with mascarpone and wrapped with prosciutto is considered an "hors d'oeuvre," whereas figs on a platter are not."

"In catering, both frozen and fresh hors d'oeuvre are served." "Generally the fresh, handmade items are more flavorful, beautiful and expensive."

"A more substantial starter or first course served at the table might be referred to as an entrée (outside the U.S. and English Canada)."
                             Click on photos left to view larger image
Cocktail Spits:  (Skewered food such as olives, tomatoes, cheese & meat)  A fast and delicious way to feed sudden guests. This recipe became popular for cocktail parties during the 1960s. photo by: RalfGDeviled eggs or eggs mimosa: In Germany they are known as "Russian Eggs" filled with kaviar, made with hard-boiled eggs. Deviled eggs are served cold. They are served as a side dish, appetizer or a main course, and are a commonly an hors d'oeuvres before a full meal in the U.S.This dish is commonly called "Ants on a log" and is a popular hors doeuvre served at kids parties. Commonly made with Celery, Peanut butter, Tahini, Cashew butter, Almonds and Raisings to represent Ants.Polenta Bites:  Tri- colored polenta topped with beef. Photo by:Tracy Hunter from Kabul,, Afghanistan
Cold cuts
Snack foods
Crudités (raw vegetables for dipping)