Getting to Know Hors d’oeuvre

A very interesting addition to your appetizer menu

Looking for healthy  Hors D’ouvres to serve during gatherings? There are really quite a handful of suggestions to look at. But most of the time, it tends to be very heavy that people already lost appetite in time for the main course to be served. So here is a good choice for those who would want to taste just a little bit of healthy food this time.

Hors d’oeuvre (pronounced as OR-Duvz) or simply known as appetizers are mostly served in cocktail gatherings since guests tend to arrive sporadically, and in order to sustain some of them who had arrived at an earlier time whilst talking to other people in the area, appetizers are served.

Appetizers may be given in a separate banquet table or as part of the meal depending on the menu plan.  They look like bite-sized snack food varies from light meals such as chips, nuts and vegetables, to the more elaborate ones like Quiches,  baked pastries or meat.

It has been said that appetizers were originally introduced by the Athenians as a buffet in the early third century B.C. A typical  set would include  sea urchins, cockles, sturgeon, and garlic. However these tiny meals weren’t followed up with a main course, leaving everyone hungry and wanting more.  So imagine hoarding all the tiny meals just to have your fill for the night.

It was actually nearing towards the nineteenth century that appetizers has become a part of a structured meal. And while the Greeks had solid food, the Romans on the other hand preferred liquid appetizers that had an effect of “speeding up” the digestion process so that I think they will not worry much if they ate too much during the occasion.

Fast tracking to the French who coined the term “Hors d’oeuvre” would probably  mislead a few people who didn’t know what is was since it literally translates to “outside of the main work”. Strange as it may seem, cooking back then has been considered as a form of artistry that the term should be understood in the artist’s (in this case the cook) point of view. The cook’s main work is that of the Main course, which are often times meat based dishes that would entail longer preparation time. So hors d’oevres are basically something they did outside of the main dish, and perhaps while waiting for the dish to cook as well.

All hors d’oevres are appetizers but not all appetizers are hors d’oevres. The distinction between the two are simple. The former are made up of two or more bite sized food held together by a toothpick or cocktail forks. The latter are served in a plate and can be eaten using a fork and knife.

Here’s a simple and healthy hors d’oevres that you can do at home. it is tasty and very easy to do. All you need are the following:

1. Romaine Lettuce torn into bite size pieces

2. Smoked ham

3. Cheese of your choice (i use our ever trusty Eden cheddar cheese)

4. Vinaigrette dressing

5. A pack of toothpicks or cocktail mini forks

How to do it:
First steam the ham for a few minutes and cut it into thin horizontal strips. Cut cheese bar into bite sized cubes. Combine Lettuce, chopped ham and chopped cheese in a bowl and put in just enough vinaigrette to wet the lettuce. (Do not soak) Add salt and pepper if desired. Then, take out a cheese cube, warp it with lettuce, then belt the ham and stick it with the little fork. Then arrange in the platter. 😀 enjoy!

I hope this will do good with you. Let me know if you have tried it, ok? 😀

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