Hors d’Oeuvres, in French, means “Outside the (main) work”. These bite sized pieces are meant to be served with or without a main course, which make them very popular in showers, cocktail parties, and weddings. Hors d’Oeuvres are suitable for many occasions and also present an immense of variety due to the many cultures that have influenced their evolution.
I started making Hors d’oeuvres many years ago, which was somewhat forced upon me by my mother. She would plan to host a party and need help preparing the menu and the food. Due to my interest and creativity, I took over the menus and found the end results to be quite rewarding and enjoyable. From Graduations, Bridal Showers, Garden Parties and Weddings, my Mother an I have been a team in experimenting and executing different “party” foods.
My experience gave me a good platform to host a few parties or gatherings while in college. Preparing bite sized items, and pairing them with age appropriate beverages came very easy to me. I was known for hosting a good party. Luckily for me, it was an easy way to be impressive and a great way to make friends.
Now, Hors d’Oeuvres may be one of my favorite things to prepare. I love the impressiveness a platter of hors d’oeuvres can possess, as well as being able to taste an entire profile in a mouthful. They are relatively easy to prepare, yet can be time consuming, but that shouldn’t stop anyone from being magnifique. I have always said, “If they look good, they will taste better.” (assuming, initially they taste good).
A Norwegian-American family I know was planning a wedding and intended to have a simple reception with some Hors d’Oeuvres and cake. Thinking this was right up my alley, I volunteered. After all, I’ve dealt with a few Norwegians in the past, and know what to do with some pickled herring and smoked salmon.
Here are some of the Hors d’Oeuvres I served:
Cucumbers with Salmon
Smoked Salmon Canapes
Hummus and Olive Canapes
Egg Salad Canapes
Chicken Salad Canapes
Shrimp and Salmon Canapes
Pickled Herring Canapes
Caprese, Shrimp and Salmon Canapes
Prosciutto and Olive Canapes
Parmesan-Thyme Crackers with Brie
There was the Cake part as well… Here is the Cake I made for the wedding. The colors were pink, so Roses of different colors were appropriate.
White Cake with Raspberry filling.
The Kransekake beside the cake. “There is no such thing as a Norwegian Wedding without a Kransekake”