Hor D'Ourves class was the last of our "visual food" classes. Lot's of times people confuse the term "appetizers" and "hor d'ourves", so let me clarify the difference. Hor D'ourves are small, 1-2 bite portions that are usually passed, not plated. Appetizers are 5-10 bite portions that plated and served to each diner. Hor D'Ourve parties are some of the only times when a chef can serve a conglomeration of exotic and unusual foods that have nothing to do with each other, but will be raved about from now until eternity! A very freeing and exciting feeling... I really enjoyed this class, and most of the recipes that we made were really tasty!
Spicy chickpea hummus served in endive cups
parmesan tacos filled with wilted balsamic greens
Asian-inspired nori-wrapped seitan bites with veggies and wasabi mustard (surprisingly, the class favorite)
Pumpkin and walnut dumplings with asian dipping sauce
These were just a few of the hor d'ourves that we made - we also made 2 varieties of phyllo wraps, croquettes, and guacamole bites. Needless to say, I was stuffed after this meal...
No comments:
Post a Comment