Favorite Classic Lite Hors d'oeuvres

 

Sweet & Savory Hors d’oeuvres

Hors d’oeuvres are small dish appetizers served before a meal in European cuisine eaten as a snack supporting the main course. A small number of food historians believe the tradition may have begun in Russia where small snacks of fish and caviar and meats were common after long travels. However it may be the custom originated in China probably arriving through Steepes into Russia and Scandinavia, France and other European Countries. During the middle ages formal French meals were served with extreme small meals between the serving of plates which could be either actual food dishes, elaborate displays or even dramatic musical presentations. In the 14 century recipes for entremets were mostly made from fish, pork, meats and vegetables.  The introduction in the 17th century presentation where all dishes are laid out at once in a symmetrical fashion entremets considered small meals were still mainly savory hors d’oeuvres.

Elaborate silver and ceramic table displays with a decorative confectionary center piece used for formal banquets made up of ingredients including confectioners paste, nougat, marzipan, and spun sugar. The entremets were placed between the other dishes within the main work of the meal. American appetizers, cocktails and hors d’oeuvres were first used in the United States and England simultaneously in the 1860s. The Americians used the term hors d’oeuvres to define the first of three courses in one meal, an optional one  generally before the guests were seated. Today many Americians serve hors d’oeuvres before the main course with a variety of cocktails, drinks and other beverages before the main meal is served. Setting an hors d’oeuvres table in buffet style with a holiday flower arrangement reflecting the holiday is especially nice displaying a variety of bite size appetizers on platters for people to enjoy before dinner is served.

A cocktail table can be set in place with just for beverages of choice including wine, unsweetened soda, punch bowl with ice, unsweetened punch, ladle, cups, and glasses for guests to self serve. An unsweetened Apple Cider Spritzer punch is a favorite during thanksgiving made from 2 gallons of unsweetened apple cider one liter of unsweetened ginger ale, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, 3 sliced seedless oranges peel on, 3 sliced Red Delicious apple seeds removed skin on. Pour the apple cider and ginger aie into a large punch bowl. Mix in the ground cinnamon, and ground cloves using a large spoon to dissolve the spice mixture. Add 3 cups of ice cubes, 3 sliced oranges and 3 sliced apples in the pouch mixture allowing the fruit to infuse into the apple cider. The longer the apples and oranges infuse in the apple cider the more intense the fruit flavors will be.

An assortment of  bite size low calorie hors d’oeuvres can be placed on a large platter with a vegetable low fat cream cheese spread made from one Philadelphia reduced fat cream cheese spread mixed with 2 tablespoons chopped parsley, 1 carrot finely chopped, 1 stalk of celery finely chopped, 3 tablespoons of onion finely chopped, 2 cloves of garlic finely chopped, pinch of salt, finely ground black pepper. Allow the low fat cream cheese to come to room temperature then add the parsley, carrot, celery, onion, garlic, salt, pepper. Mix all the ingredients well using a blender. Serve the cream cheese spread at room temperature with an assortment of whole wheat crackers, grapes, sliced fruits and roasted mixed nuts.  Roasted nuts are always a favorite among guests during the holiday season. Roasted Nut Mix can be made with 2 cups of walnuts, 2 cups of almonds, 2 cups of peanuts. Roast an assortment of shelled mixed nuts in a preheated 325-degree F oven on a sheet pan for 20 minutes.

Remove the nuts from the oven then add 2 tablespoons with I Cant’ Believe Its Not Butter spread with 1 tablespoon Splenda brown sugar blend with a pinch of salt. Mix the nuts on the tray with a wooden spoon then spread the nuts out in a single layer to cool. Serve the mixed nuts in a serving bowl with the other hors d’oeuvres with white or brown cupcake papers and a serving spoon for single servings. Hors d’oeuvres are simple bite size portions your guests will love to eat.   

Cheers!

Patricia Lynn

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