The words “appetizer” and “hors-d’oeuvre” are often used interchangeably, but technically, they are different. Hors d’oeuvres are served before a meal begins while appetizers tend to indicate the beginning of a meal. Hors d’oeuvres are typically bite-sized while appetizers usually reflect larger servings designed to complement a meal. Regardless of what we call these tasty treats, it is a fact that traditional pre-dinner snacks we enjoy so much can cause havoc on the waistline.
When entertaining, take these tips in mind when planning your appetizers menu.
- Choosing delicious options is a given, but remember, tastiness and healthiness can be combined for appealing appetizers. For example, this Red Pepper Dip was sampled at last month’s nutrition event. In this recipe, a jar of roasted red peppers and a can of cannellini beans created a delicious and attractive dip/spread that can be enjoyed with crudité, whole wheat crackers, served over pasta or used as a sandwich spread.
- When planning party appetizers, whether for a family dinner or hosting friends for a football game, please try to include healthy options. Go heavy on fruits, veggies, and whole grains. These Greek Avocado & Feta Cucumber Cups use an English cucumber as a vehicle to enjoy an avocado-based dip. But don’t stop there; fill your cucumber cups with Honey Dijon Hummus, Shrimp and Tilapia or any number of fillings.
- Visual appeal is key when planning appetizer options. We eat with our eyes as well as our mouths. Balancing colors and textures create variety and interest.
- Pair this bright pink Beet Dip with colorful veggie platter to for a flavorful and heathy starter.
- Having a theme also creates food fun and appeal, even for those skeptics who can’t believe food healthy food can be delicious. Go Mexican and serve this Corn and Black Bean Salsa with whole grain tortilla chips.
- Be sure to contrast colors and shapes using bright hues of fresh herbs, fruit, with the creamy colors of cheeses, dips and crackers or bread. This Butternut Squash and Goat Cheese Dip offers a rich seasonal color to anchor any platter.
- When selecting serving platters, get creative. For example, display layered dip in a glass bowl. Serve dips in a pepper half. Garnish a platter with a bed of shredded lettuce. Serve a hot dish in a crock pot.
- As you sort through recipes to potentially add to your menu, consider these factors for the best blend:
- Always aim for simplicity. Build appetizers and your overall party menu around familiar dishes to cut down on day-of prep-related stress. Plan make-ahead selections and keep the number of recipes that involve last-minute preparation to a minimum. Round out your menu with convenience items like a good premade-salsa, olives, or nuts.
- Alternate rich, highly-flavored foods with simple, fresh items. For example enjoy these lighted up Blue Cheese and Bacon Brussels Sprouts alongside a refreshing Tomato Bruschetta.
- Think about temperature and texture. Offer both hot and cold foods in your appetizer spread and remember to include crunchy and creamy foods.
- It can be challenging when deciding on the number and amount of appetizers needed. It really depends on the event length, the type of meals served, and the number of guests. An appetizer- only crowd reads very differently than a dinner party.
- If a full dinner is served after the appetizers, plan for 3–4 bites per person. If a lighter meal is served, plan for 5–7 bites per person.
- For a two-hour party, plan for 6–8 bites per person. For a longer event, plan for 10–12 bites per person.
- If entertaining 10 or fewer guests, consider having 3 appetizer selections. Aim to serve a sweet, a savory and a vegetarian option. For every additional 5 people, add an appetizer selection. Once you approach 20-40 guests, consider contacting McCaffrey’s Catering!
- Always consider allergies and dietary restrictions when planning your menu.
Greek Avocado & Feta Cucumber Cups Recipe
*Recipe adapted from CaliforniaAvocado.com
Ingredients
- 1 English cucumber cut crosswise into 1-inch pieces
- 1 large California avocado peeled & pitted
- 1 teaspoon fresh lemon juice
- ½ tomato diced
- 2 tablespoon crumbled feta cheese
- 3 pitted kalamata olives sliced
- ⅛ teaspoon salt
- ⅛ teaspoon cayenne pepper
- parsley for garnish
Instructions
- Using a melon baller or a small, sharp knife, remove the middle of each cucumber piece, leaving the bottom intact.
- In a medium bowl, mash the avocado with a fork. Stir in the lemon juice, tomato, feta cheese, olives, salt and cayenne pepper.
- Fill each cucumber cup with 2 teaspoons of the avocado mixture. Garnish with parsley, if desired. Serve.
Makes about 12 servings – about 40 cals each, 3 grams carb, 1 gram protein, 3 grams fat, 3 mg Cholesterol, 73 mg of sodium, 1 gram fiber,
Roasted Red Pepper Dip
*Recipe adapted from wellplated.com
Ingredients
- 1 can low-sodium cannellini beans rinsed and drained; 15 ounces
- 1 jar roasted red peppers drained; 7 ounces
- ¼ cup loosely packed fresh basil leaves
- 3 tablespoons freshly grated Parmesan cheese
- 2 tablespoons freshly squeezed lemon juice about 1/2 medium lemon
- 2 garlic cloves peeled and left whole
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 1 tablespoon extra-virgin olive oil
Instructions
- Gently pat the rinsed beans and red peppers dry to remove excess moisture.
- In the bowl of a food processor fitted with a steel blade, place the beans, red peppers, basil, Parmesan, lemon juice, garlic, salt, and pepper.
- Blend until pureed and smooth. With the machine running, drizzle in the olive oil. Enjoy immediately or refrigerate until ready to serve.
Nutrition: makes 16 servings- 2 Tablespoons each 42 cals, 5 grams Carbohydrate, 2 grams protein, 1 g fat, 1 gram fiber
