Canapès
Canapè is a bite-sized or two bite-sized finger food consisting of three parts: a base, a spread or topping and garnish or garniture. They are savory titbits of food. They could be served hot or cold. The items should be dainty, petite, fresh, having an eye appeal and color contrasts. There are no set recipes for the making canapès. Individual or a combination of several different colored items are used on the small fancifully cut pieces of bread, toasted or fried, and biscuits etc. The larger canapès are termed as ZAKUSKIS after the Chef Zakuski.
Traditionally, canapés are built on stale bread (although other foods such as puff pastry, crackers, or fresh vegetables may be used as a base) cut in thin slices and then shaped with a cutter or knife into circles, rings, squares, strips or triangles. These are then deep fried, sautéed, or toasted, then topped or piped with highly processed and decoratively applied items. Colorful and eye-pleasing garnishes often complete the presentation. The canapés are usually served on a canapé salver and eaten from small canapé plates.
Traditionally, canapés are built on stale bread (although other foods such as puff pastry, crackers, or fresh vegetables may be used as a base) cut in thin slices and then shaped with a cutter or knife into circles, rings, squares, strips or triangles. These are then deep fried, sautéed, or toasted, then topped or piped with highly processed and decoratively applied items. Colorful and eye-pleasing garnishes often complete the presentation. The canapés are usually served on a canapé salver and eaten from small canapé plates.
Supplies
Crackers
Cream cheese
Black pepper
Red chili flakes
Shallot
Salt to taste
Sugar
Guava
Cream cheese
Black pepper
Red chili flakes
Shallot
Salt to taste
Sugar
Guava