APPETIZERS

Appetizers serve two important roles: They whet one’s appetite and set the tone for the FEAST that follows. 
A Classy sit-down dinner calls for elegant appetizers that look and taste unique, while dips and chips are perfect for a backyard barbecue. At a cocktail party, on the other hand, the hors d’oeuvres are the meal, so you could do with an  offering of  tempting assortments.Nevertheless, some of our much-loved appetizers are simply snacks, nibbles, and munchies that are meant to be doled out without ceremony and wholly enjoyed.

Prepare appetizers in advance whenever possible.

Be sure to serve some appetizers that are work-free,

such as nuts or cheese.

 Figure on about ten to twelve appetizers per person if

no meal follows. Otherwise, allow five or six pieces.

Vegetables for Crudites:

                     

These can be geared up to one day in advance. Enfold radishes, cherry tomatoes, cucumber, and celery in damp paper towels and refrigerate in plastic

bags.

 Cut up asparagus, broccoli, green beans, and cauliflower and boil until tender-crisp. Drain, rinse under cold water, and pat dry. Refrigerate as above.

Dips and spreads can often be made up to several

days ahead and refrigerated.

Pâtés and terrines taste best if made one to two

days ahead.

Pastry appetizers can be frozen, raw or baked, for

up to one month

Tea sandwiches make excellent appetizers. Make

them up to four hours ahead . Separate the layers with damp paper towels, cover

firmly with plastic wrap, and refrigerate.

Appetizers should be easy to handle devoid of being messy, easy to eat without utensils, and need no more than a couple of bites

Alluringly arrange cut-up vegetables on a platter or in a large basket lined with plastic wrap and covered with leafy salad greens.

Innovatively dish up dips and spreads in hollowed out

loaves of bread or cabbages.

For that Tangy feel, remove cold appetizers from

the refrigerator about thirty minutes before serving.