Appealing Appetizer Tricks
Source of Recipe
by Grandpoohbah, from Allrecipes
Recipe Link: http://allrecipes.com/advice/coll/entertain/articles/136P1.asp
Appetizers have an allure that's all their own. From the most elegant, delicate crab puffs to rich, hot, cheesy spread, the flavors of appetizers can entice and delight the palate. But one of their most intoxicating wiles is how they can enchant your eyes, which in turn makes you salivate with hunger. Everyone agrees that appetizers must be beautiful to look at. There's a direct line from the eyes to the stomach, if something looks tantalizing it is sure to be sampled. So no matter how tasty that grey colored tapenade is; if it doesn't have visual appeal, it will loose out to its prettier cousin with the touch of bright red roasted peppers every time. Appetizers are a world of culinary adventure; all it takes is a little touch of imagination and a few helpful tips to display them in their full glory.
Unique Containers and Servers:
Some of the best and most beautiful containers come from Mother Nature herself. Hollowed out cabbages and squash make perfect bowls for savory dips and spreads. Or use them to hold vegetable crudités. A melon or pineapple is just the sort of container a creamy sweet dip is looking for. Lemon and orange cups also make attractive small containers for sweet or savory dips and spreads. Whole bread loaves in different sizes and shapes that have been hollowed out can be filled with warm dips that you bake in the oven. Or use the hollowed out bread loaves as containers for tea sandwiches or breadsticks.
Other good containers included baskets, decorative trays and platters, fancy cutting boards, unique bowls in different shapes, sizes and colors. You're sure to have many of these items lying about your house or you can frequent thrift stores and garage sales for inexpensive and sometimes one-of-a-kind items. If you have foods that will need toothpicks or some sort of skewer, try using sprigs of rosemary, sugar cane spears or bamboo picks.
Garnish is as Garnish Does :
Garnishes can make or break the look you are striving to create. Overblown garnishes that engulf the food they're meant to enhance are a big no-no! As are any garnishes that are not edible! You don't want to have to warn your guests not to eat that beautiful flower that's atop their lemon tartlet. The flavor of a garnish also needs to complement the food that it is decorating! In other words, do not garnish a sweet fruit dip with parsley leaves! Mint or a sprinkle of nutmeg would be a much better choice. As to what to use as a garnish, look to the world of herbs and spices. Fresh herbs like thyme, chives, lavender flowers and the ubiquitous parsley will add beautiful and edible touches to your appetizer. When it comes to spices, just a sprinkle of paprika, curry powder or cinnamon is sure enliven up items such as stuffed eggs, dips and spreads. Other items that make wonderful garnishes are citrus fruit zest, sprinklings of seeds like cumin, caraway or black sesame, little curls of Parmesan cheese, or tiny elegant fruits like raspberries or fresh currants. Sweet appetizers can look lovely with a dusting of confectioner's sugar or cocoa powder. Just remember to keep all the garnishes simple and extraordinary. Oftentimes a single leaf of a bright green herb is all you'll need to make your creation wow the eye.
Artful Presentation :
Now this will delight all you artists and closet artists out there, but for those of you who feel a bit lacking in the design department, don't worry, we'll walk you through it! One the most important things to keep in mind is your own personal uniqueness. You, after all, are the one who is setting the stage. So set the stage with touches of your personality! Feature items and colors that you love! Follow a few of these simple guidelines and you'll have everyone thinking you've been moonlighting as a food stylist!
* Only place one or two MAYBE three different kinds of appetizers on each serving tray. Having a jumble of a myriad of different appetizers on one tray confuses the eye and it can make it difficult for your guests to choose which one they want to sample.
* Make sure there are plenty of receptacles for waste. Nobody wants to see untidy piles of toothpicks, olive pits or shrimp tails scattered through out the serving tables and the room.
* Don't make appetizers too large. They should be able to be eaten in one or two bites.
* Decide ahead of time whether or not you will be passing trays of appetizers around or whether you will keep them all on a stationary surface. If passing appetizers, be sure to choose trays that aren't too large and heavy.
The kinds of appetizers you serve and how you arrange them is all up to you. It's a good idea to have a variety of tastes and textures to help enliven and surprise your guests' palates. Avoid serving only fussy intricate little appetizers. Too many super fancy individual appetizers mask one another's beauty. Throw in some dips, spreads or pates, along with some less delicate creations. Not only will this cut down on the work for you it will also help to bring all the dishes you are serving to the forefront. As for arrangement and presentation look for inspiration in books, magazines, photographs or nature. Keep in mind the colors of the food you're serving. A table full of monochromatic foods will be boring and doesn't encourage people to sample new things. By offsetting colors of different foods with another food in a contrasting color, you'll be literally painting your own edible masterpiece.
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