Thanksgiving is a day about giving thanks. “Friendsgiving” is the idea that friends can get together same as family for a Thanksgiving celebration, and the concept “started picking up steam at about the same time the economy took a nose dive into the toilet in 2008” (source).
Some employers host Friendsgiving potlucks & when it comes to what to bring, I always aim to supplement snackage. Hors d’oeuvres are an easy answer because they’re small & standalone…
Appetizer v. Hors D’oeuvre
An appetizer is something you eat before a meal after you have been seated. They are larger than hors d’oeuvres and compliment the menu being served for dinner. A hors d’oeuvres is more of a finger food and is typically served totally separate from a meal or well in advance of a meal. They are either passed or stationary but are supposed to be eaten in one to two bites (Source).
Types of Hors D’oeuvres:
Stuffed: a small piece of food (i.e. mushrooms) is filled with a mixture of other food(s), usually a stuffing & garnished. Can be picked up with fingers & eaten in one bite
Wrapped: a small food item (i.e. scallops) or filling wrapped in a thin layer of another food item (i.e. bacon)
Rolled: at least food items (i.e. ham & cheese) layered together & rolled into a bite sized piece
Picked: single food items that are too moist to eat with hands (i.e. marinated mozzarella) or are meant to be dipped in sauce (i.e. mini hot dogs & ketchup), so they’re placed on a toothpick
Skewered: multiple food items that are meant to be eaten together (i.e. cheese & fruit), so they’re placed on a toothpick
Pastry: bite sized food items with a pastry base (i.e. tartlets)
Canape: bite sized open face sandwiches (i.e. bruschetta crostini)
Hors D’oeuvre Recipes:
- Shrimp Cocktail
- Pigs in a Blanket
- Bourbon Glazed Meatball Bites
- Bacon Wrapped Scallops
- Stuffed Mushroom Bites
- Stuffed Cucumber Cups
- Roasted Red Pepper Wrapped Mozzarella
- Picked Balsamic Watermelon
- Skewered Caparase Salad Bites
- Smoked Salmon Canape
Neat & Messy 