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.
"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."
Dinner has always been associated with special occasions, with special moments, with persons who matter the most... Invite your friend, sweetheart, family or loved ones for dinner with these classy and warm Dinner Invitation ecards.
"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)."