AMUSE- BOUCHE

                                            AMUSE- BOUCHE

AMUSE- BOUCHE

                                             AMUSE- BOUCHE

AMUSE- BOUCHE

                                            AMUSE- BOUCHE

AMUSE- BOUCHE

                                                   AMUSE- BOUCHE

Amuse-Bouche

AMUSE- BOUCHE

Amuse-Bouche

AMUSE- BOUCHE

Amuse-bouche means a small, savory portion of food served before a meal, typically without charge at restaurants

Amuse-bouche, meaning literally “amuse mouth” in French, is the term for a small savoury item of food served as a single bite-sized hors d'oeuvre before a meal. Amuse-bouche came to the fore during the Nouvelle Cuisine movement of the 1980s.

 Served before the starter, they are more than just an opportunity for chefs to show off their skills. They are an extra, a bonus, a surprise, a 'welcome' on a plate, something unexpected and a chance to wow. More practically, they offer your hungry wedding guests something to nibble on the second they sit down. Never underestimate the void between everyone being asked to take their seats and them all being seated ready to receive the happy couple! Amuse-bouche offer instant impact and tempting colour to the tables, encouraging your guests to take their seats quickly and begin to enjoy the feast.

Canapés

CANAPES--- FUSION ART OF COLD KITCHEN

Here are some important points and tricks about Canapés.

•          Canapés are small open faced sandwiches. These small savory items are designed to be served as appetizers for consumption before the commencement of a meal; they can also be served at cocktail parties and receptions or as a part of the buffet reception.

•          Canapés are not usually regarded as a course of the menu though they are sometimes served as part of the hors-d’oeuvres. They can be served both cold or hot.

•          Canapés have a close resemblance to Hors d’oeuvres which mean “outside the meal”. These are the most intriguing and demanding items produced by the Gardemanger and served as the first course of the meal.

•          They are small bite size items popularly known as standing meals, Can be quite extensive, running the gamut from small portions of cold soup to meats and cheeses.

•          Small enough to eat in one bite and never require a knife and fork, some special occasions may see plate presentations.

•          Canapés have quit a resemblance to them…

                        … and their Origin goes as…..

•          The origin of the word canapé is a curious one.

•          In ancient Greece, a 'konops' was a mosquito.

•          They Hung curtains around a couch to keep the mosquitoes away and they called it a 'konopion'.

•          The Romans adapted this word as 'conopeum', which shows up later in Medieval Latin as 'canopeum’, and from there makes its way into Middle English as 'canope' as the name for the curtain, and eventually spelled canopy.

•          The French used the word 'canapé' for the couch, rather than the curtain.

•          Some thought a piece of toast topped with a savory food looked like a couch (canapé) and so the word took on an additional meaning in French, and we have now borrowed the word into English.

•          A canapé consists of ----

            Base    ---could be anything ranging from a geometrically cut small piece of bread to a segment of fruit or vegetable. That can be raw, cooked or just marinated

•          Spread ---a plain or flavored butter spread able cheese or mayonnaise. It is applied to act as a moisture barrier.                       

•          Filling or topping        ---is the key component of a canapé as the canapé derives its name from it.

•          Garnish           ---a garnish gives a fresh and appealing look to the canapé hence requires special attention to select something appropriate and attractive.

SUITABLE ITEMS FOR MAKING CANAPÉS

Any of the following ingredients can be used alone or in combination as desired,

•          Cream cheese, slices of cheese, puree of blue cheese.

•          Slices of hardboiled egg sliced cooked egg yolk, quails egg, grated egg white and yolk

•          Anchovy fillet, caviar, smoked cod roe, smoked fish, prawns, lobster, tuna, roll mops, etc..

Thank You,

Nisikant