Hors d'œuvre
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Hors d'œuvre, (French [ɔʁˈdœvʁ] , but in American English normally IPA: /ɔrˈdɝv/; French plural: hors d'œuvre, without an extra s; English plural often hors d'œuvres), also known as appetizer(s) are the food served before or outside of (French: hors de) the main courses of a meal (œuvre, literally “work”).
[edit] Use
If there is a long waiting period between when the guests arrive and when the meal is served (for example, during a cocktail hour), these might also serve the purpose of sustaining guests during the long wait. Hors d'œuvres are sometimes served with no meal served afterward. This is the case with many reception and cocktail party events.
Hors d'œuvre may be served at the table; for example, as a part of the sit-down meal; or they may be served before sitting at the table. Hors d'œuvres prior to a meal are either stationary or passed. Stationary hors d'œvures are also referred to as table hors d'œuvres. Passed hors d'œuvres are also referred to as “butler-style”, “butlered” or “butler-passed” hors d'œvures.
Though any food served prior to the main course is technically an hors d'oeuvre, in usage, the phrase is limited to individual items, not crudite, cheese or fruit. For example, a Glazed Fig Topped with Marscapone and Wrapped with Prosciutto is considered an "hors d'oeuvre", whereas figs on a platter are not.
In catering, both frozen and fresh hors d'oeuvres are used. Generally the fresh handmade items are more flavorful, beautiful and expensive.
A more substantial starter or first course served at the table might be referred to as an entrée (outside the U.S. and English Canada).
Hors d'œuvre might include:
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[edit] Other languages and cultures
- Antipasto is the Italian equivalent of hors d'œuvre, meaning “before the meal” (anti = before, pasto = meal). In Italian cuisine, this typically consists of savory cold foods such as cheeses and raw or marinated vegetables, as well as cold cuts and cured meats such as prosciutto.
- Meze is the equivalent of hors d'œuvre found in Mediterranean (Turkish, Greek, Macedonian, etc.) and Middle-Eastern cuisines.
- In the Montenegrin cuisine and language, the term Meza is in fact the synonym for the Italian-style Antipasto, and not the aforementioned Meze.
- Picaditas is the Spanish equivalent of hors d'œuvres in Argentina, pasabocas in Colombia, pasapalos in Venezuela, boquitas in Honduras, botanas in Mexico, bocaditos in Peru, and entremeses, or tapas in Spain.
- Zakuski is an offering of hors d'oeuvre served in Russian cuisines. Usually presented buffet style, it often consists of cured meats and fishes, various pickled foods such as carrots, cucumbers, and garlic, prepared salads, caviar, and breads. Zakuski is often offered with vodka or other spirits.
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