Hors d’oeuvres are in fashion again

With the culture of snackanja i grickanja and more and more popular little dishes which have been imposed on us by Culinary 2008, hors d'euvres are back in fashion.

Hors d'oeuvre, antipasto, entrée, as the name says, we eat before the main dish as an appetizer and more frequently the hors d'oeuvres of the new generation are imposed on us as the main dish in a somewhat stronger quantity edition We serve them when inviting friends, organizing party, during exhibiton openings, shows, birthday celebrations, they are with us during happy hour and in general, wherever people want to eat good, stylish food - there are hors d' oeuvres.

Just like snacks their advantage lies in their being handy, they are often bites of food that can be eaten always and everywhere. They are prepared with imagination and they do not require strictly followed preparation rules.. However, there are still some generally accepted rules that one should be familiar with. The aberration is allowed only in a situation when we have already mastered the skills of preparation, when we know well the food stuff and their interaction with each other in combinations and when we are having guests who like experiments.

Depending on the season of the year we will serve hors d' oeuvres warm or cold The warm hors d'oeuvres are in most cases followed by warm dishes, while cold ones are followed, naturally, by cold ones. If a hors d'oeuvre is followed by a main dish, the dishes should not be exactly similar which is is the most frequent mistake when trying to harmonize all the dishes on the menu. The flavours shoud be balanced: spicy-mild, bitter-salty, hot-sweet, etc.

We must not forget that hors d' oeuvres predict the tone of the main dish. It is desirable to move from milder flavours to more intesive. Rustic hors d'oeuvres are followed by a rustic main dish, minimalistic snacks are followed by a simple dish and similar ones. When we put together the menu and harmonize the flavours, there is only one thing left that we have to do - we have to visually enrich our snack, bites, salads, canapes, mousses, sauces, pastas, pâtés and other hors d' oeuvres. Add some colour and flavours to them and give them a new life with ornamental slices of vegetables, fresh herbs, dried fruits and slices of fresh fruits, etc.

We have honoured hors d' oeuvres. It is up to you whether they will win your heart in their conquest around the world. However, undoubtedly, hors d' oeuvres deserve to be given a chance.