Free-Cooking-Recipes.info

How To Manage The Appetizers Menu

•  Prepare as many appetizers in advance as possible. Among the best candidates are marinated olives and vegetables, dips, spreads, baked savory pastries, pates, and terrines.

•  Don't select too many appetizers that demand last-minute attention. Arrange finished hors d'oeuvres in jelly-roll pans, cover, and refrigerate. If you are running short of space, invert a large roasting pan over a finished platter, then place a second platter on top of the inverted pan.

•  For appetizers that require last-minute assembling, prepare and chill the separate components until serving time.

•  Plan on only one or two hot appetizers. Unless you have more than one oven, it's difficult to juggle reheating more than a few items. Too many hot hors d'oeuvres also means more time spent in the kitchen than with your guests.

•  Be sure to serve some appetizers, like nuts, dips, spreads, and pates, that require no more work than simply setting them out and checking occasionally for replenishment. A menu comprised of passed hors d' ouevres is only good if you have lots of help.

•  Consider the amount of available refrigerator space when planning your menu. To save room, store dips, spreads, and marinated olives in ziptight plastic bags.

•  Tea sandwiches and other miniature sandwiches make excellent appetizers, and there's quite a selection to choose from (pages 618 and 619). Make the sandwiches ahead and arrange them in jelly-roll pans. Separate the layers with damp paper towels and cover securely with plastic wrap to keep them from drying out.

•  How much should you serve? Figure on about ten to twelve small appetizers per person if no meal follows. Otherwise, allow five or six pieces per guest.

This site is for educational purposes only. The information provided should not be used for diagnosing or treating a health problem or disease. If you have, or suspect you have a health problem, you should consult your health care provider.