OK, you’ve decided to throw a fabulous holiday party! Not to worry. Just be sure to think about your guests when planning your menu. Do invitees have food allergies or health challenges such as diabetes or high blood pressure? Or are they on special vegetarian, low-carb or low-cal eating plans? (I hate the word diet!) Will you serve amuse-bouche, appetizers, hors d’oeuvres or canapés? Not sure? I’ll admit the genre of nibbles is confusing so I’ll explain.

Amuse-bouche

Amuse-bouche are whimsical, bite-sized treats that excite the taste buds and delight the eye. Typically offered by chefs at many fine restaurants before a meal, they offer a preview of the chef’s approach to cooking. (Amuse-gueule is the same as amuse-bouche, but the original French translation meant animal's mouth so the term amuse-bouche is considered more polite.)

Appetizer and hors d’oeuvre.

While appetizer is often used synonymously with the term hors d’oeuvre, hors d’oeuvre more aptly describes small, savory bites or finger foods served before a meal, customarily with aperitifs or cocktails. Appetizer applies to a first course, served at the table before a meal, to stimulate the appetite for the courses that follow. Hors d’oeuvres may also be served as full meal buffets or parties, and may be in the form of assorted fancy canapés, or as simple as a selection of crudités or bowl of nuts. By the way, both singular (hors d’oeuvre) and plural (hors d’oeuvres) forms are correct.

Who doesn’t love a stuffed mushroom, the ultimate finger food?

Canapé is a bite-sized base of bread, cracker or pastry with toppings such as meat, cheese, seafood, vegetable or sweets. Canapés may be hot or cold, simple or labor-intensive and usually served as hors d’oeuvres.

Here are a few tips to help make your party a smashing success!

• Limit foods that need last-minute attention. Bowls of vegetable spreads can be the center of attention on your holiday party table. Sweet Potato Aioli and Spicy Broccoli Spread Served with Vegetable Dippers. Start with the puree of any orange-fleshed sweet potato variety—more Vitamin A—such as Garnet, Jewel or Beauregard (called “yams” in the United States). Blend the puree with garlic-infused olive oil, fresh lemon juice, water, a few dashes of hot red pepper sauce, sea salt and fresh ground black pepper to taste. For the broccoli spread, saute chopped onions and garlic. Combine cooked broccoli, onion mixture and grated Parmesan cheese in a food processor or blender, and process or blend until smooth. Serve vegetable spreads with sliced cucumbers, celery sticks, Belgian endive leaves and sweet red bell pepper strips.
• Consider mixing store-bought items with homemade. Splurge! Serve homemade Toast Points with Caviar and Lemon. Excellent sustainable caviars are available at Sterling Caviar or Diamond Organics.
• Satisfy guests’ sweet tooth, but think small bites. You might consider a Nutcracker Sweetie Table —a presentation of tiny holiday cookies, bite-size brownies and lemon bars or petite tartlets from your favorite bakery. Add pizzazz to the presentation using fun and festive toothpicks. Cut a homemade or purchased Angel Food Cake into bite-size cubes and spear with a raspberry on a fancy pick! I order mine from Pick on Us.
• Be sure to indicate on your invitations the type of fare you’ll provide. For example, “hearty hors d’oeuvres and holiday cheer served from 5 p.m. until 10 p.m.” Your guests will know not to eat supper or dinner before your party.
• Have plenty of cocktail napkins! Figure about four disposable napkins (or two linen napkins) for each person for each hour. When possible, plan menus that require only cocktail napkins. Guests won’t have to juggle with their drinks!

Wishing You a Holiday Season Filled With Peace, Love and Joy!