Canapés

Canapés are bite-sized pieces of food usually served prior to a meal or at a party. They are meant to stimulate the appetite and are similar to hors d'oeuvre.

A canapé has three main components: a base, the body and the garnish

1) Base

The canapé usually begins with a cracker or a small piece of bread.
Various breads may be used for the base. The bread may be toasted to provide a crisper base.
The bread can be cut into interesting shapes such as circles, diamonds etc.
Choose from various breads such as pumpernickel, sourdough, or French for various flavours and colours.

2) Body

Any number of fillings or spreads may be used for the body of the canapé. Cheese, meat, seafood, caviar and paté are some fillings that may be used.
Some fillings can be prepared one or two days ahead of time and refrigerated. This will cut the amount of work needed just prior to the occasion.
Use your imagination to choose fillings that suit you and the occasion.

3) Garnish

The garnish serves as the decoration for the canapé. It adds some colour and flavour.
The garnish should not overpower the flavour or size of the actual canapé.
Some garnishes are dill, lemon zest and red pepper.

Canapes Can be Served Cold or Hot!

Cold Canapés

Cold canapés can be assembled by first using a cracker or a small piece of bread.
A light spread or butter may be applied to the bread to prevent it from becoming soggy.
The filling is then placed on top. This may include seafood, paté, or a thinly- sliced piece of meat.
A colourful garnish finishes the item.

Although canapés are usually served cold, they may also be served hot.

Hot Canapés

Canapés that need to be served hot must be cooked just before serving, or they can be reheated.
Some hot canapés are served on skewers. Others are enclosed in a casing or coating of some sort that holds the food together.
Small pastry shells, hollow vegetables, and leaves may be used to enclose the food.

Samosas, spring rolls, and small potato pancakes are also excellent examples of hot canapés.

Canapes Come in Three Different Varieties.

Vol-au-vent are small pastry shells that can be filled with your selection of vegetables, seafood, or meats that are combined with a sauce (such as white sauce).

Crostini can be purchased already made, or you can prepare a crostini yourself by taking slices of baguettes and baking them in the oven until they are crisp and golden brown.

Pâté is French for "paste." It is simply a mixture of seasoned ground- up seafood, poultry, meat, or vegetables, and often a combination of several different base ingredients. Beef, pork, liver, ham, seafood, wild game, poultry, and vegetables are all candidates for pâté.

The grind can be smooth and creamy or on the chunky side. It may be served hot or cold, molded or unmolded.

Compound Butters

As the name suggests, compound butters are a butter which is mixed with another ingredient, such as a flavouring or a seasoning like a spice or herb.

The butter is wrapped and chilled before being used. This butter can be added to a sauce, used as a spread, or applied as a topping.
Beurre au citron (lemon butter) and beurre blanc (white butter) are butters that are served hot.
On the other hand, a garlic and parsley-flavoured butter can be served cold. It is known as beurre a la bourguignonne .

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