He marinates the chicken in a combination of oil and sumac, a slightly sour Middle Eastern flavoring, before threading the meat on skewers and grilling it. Or the chicken skewers of chef Mennen Tekeli of Max’s Grille in Boca Raton. He uses it in a tempura batter for deep-fried shrimp.Īlthough some people eschew deep-frying for health reasons, Gaudree’s delicate batter lightens up the end product – it’s not heavy with breading.įrying tends to be the exception, however, rather than the rule for finger foods today. Chef Gerhard Grommer of Fort Lauderdale’s Mai-Kai is so partial to it he throws “a big handful” into his marinade for scallops, which he later skewers, grills and serves as finger food.Ĭhef Jean-Philippe Gaudree, of Brook’s Restaurant in Deerfield Beach also likes cilantro. Take cilantro, which has a sharp, perky flavor. Not bland things that satisfy your hunger but not your culinary spirit.” People also are looking for well-developed flavors, Rosbottom says. Nothing subtle, nothing “muddy,” Rosso says. We are going back to what’s affordable and comforting, but we learned a lot about freshness, so all ingredients have to be of top quality.”Īnd today, top-quality ingredients mean clean, clear, intense flavors. “But now there’s a throwback to old values. “The ’80s were a time of conspicuous consumption,” says Tom Rittenhouse, a sous chef at Cafe Max in Pompano Beach and partner in California Catering. As entertaining in the ’90s becomes more informal and the foods we serve simpler, party-giving becomes less expensive.
#HEAVY HORS DEVOURS FULL#
“We don’t have time to do that anymore so people are doing grazing parties or tapas samplings instead of full meals.” (Tapas are Spanish appetizers.) “In the ’60s, people cooked for three days to eat for four hours,” she says. “It gives them a chance to collect themselves before moving on to the next conversation or gives them a chance to avoid one.”īetty Rosbottom, a Columbus, Ohio, cooking teacher who wrote First Impressions (Morrow, 1992), a book of appetizer recipes, agrees. “It loosens them up and makes them feel at home,” she says. Instead, Rosso urges us to give guests something to dip into as they help themselves to drinks. “But the days of 17 different canapes on a platter are long gone,” Rosso says. “But today, people are dropping by for an afternoon or we entertain by the pool.”Īt that traditional cocktail party of the ’50s, help hired for the evening served drinks and crackers topped with everything from anchovies to chicken giblets served on silver trays. “In the ’50s and ’60s, a cocktail party with hors d’oeuvres was a formal affair,” says Barbara Grunes, who wrote Appetizers on the Grill (Chicago Review Press, 1992). Send us feedback about these examples.It was Rosso and Sheila Lukins who helped Americans become more creative in the kitchen and try new combinations of ingredients with publication of The Silver Palate Cookbook (Workman) 10 years ago.Īs finger foods become lighter and simpler, too, we are serving them more casually. These examples are programmatically compiled from various online sources to illustrate current usage of the word 'hors d'oeuvre.' Any opinions expressed in the examples do not represent those of Merriam-Webster or its editors.
Christopher Michel, Country Living, 12 Dec. 2023 Hovering just between hors d'oeuvre and appetizer, these deviled crabs, served in the shell, work as a sit-down course, or as a stand-up food served with a small fork.
2022 Some of the choices, from hors d'oeuvre to dessert, include mushroom soup with gougère and black truffle lobster ravioli in cream sauce skate wing with fingerlings and green beans and strawberry-Champagne cake. 2023 Who says a tasty hors d'oeuvre has to be complicated, or fancy? - Christopher Michel, Country Living, 12 Dec. Paris Wilson, Condé Nast Traveler, 16 Feb.
2023 Guests will spend their time visiting the Opera’s archive, attending a private ballet performed by the Opera de Paris Ballet dancers, and seeing an exclusive recital performed by the artists of the Paris Opera Academy, complete with Champagne and hors d'oeuvres. 2023 At one point, Ron absentmindedly whangs a tray of hors d'oeuvres off a door frame, mere seconds after two other trays are knocked out of his hands. Genevieve Redsten, Journal Sentinel, 2 Mar. 2023 After a tour of the stadium, Forward 48ers mingled over hors d'oeuvres. 2023 For food, the pair kicked things off with a selection of hors d'oeuvres, including vegetable spring rolls, mojito shrimp skewers, ancho lime chicken skewers and caprese bruschetta. Recent Examples on the Web The Club gives guests access to premium amenities, like private check-in, a complimentary hot breakfast, evening hors d'oeuvres and a thoughtful selection of premium spirits and local craft beers.
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