TIP OF THE DAY: Cut Back On The Hors d’Oeuvre

November 23, 2014 at 7:46 am · Filed under Christmas, Easter, Entertaining, Fruits, Nuts & Seeds, Recipes, Thanksgiving & Fall

People who love to put out a good spread typically go whole-hog on the hors d’oeuvre. The problem, in advance of a big feast, is that those who have been holding back on eating in anticipation of the big meal may go overboard with the pre-meal tidbits.

Guests may have eaten very lightly that day in anticipation of the dinner, only to be very hungry when by the time they arrive at your doorstep. They then dive into the platters of whatever you’ve put out: bruschetta, canapés, cheese, crudités, dips and spreads, paté.

If they arrive an hour or two in advance of sitting down to dinner, by the time the main meal begins, they could be halfway stuffed. The solution:

1. Let everyone know what time you expect to sit down at the table. Then, whether you plan a cocktail hour or multi-hour get together before serving dinner, everyone will be prepared. (If you’re the guest, call ahead and ask.)

2. Limit what you serve to little nibbles—the kind most people won’t eat in bulk.

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Mixed olives and caperberries with fresh parsley and pink peppercorns. Photo courtesy Foods From Spain.

LIGHT NIBBLES TO SERVE

Olives, either by themselves or as part of an old-fashioned relish platter with gherkins, radishes, carrot and celery sticks (or the modern alternative, baby carrots and fennel sticks).

If you want to do something more creative, consider an olive platter with different flavors: plain olives with very distinctive flavors, such as Cerignola and Kalamata; a hot and spicy mix; olives stuffed with anchovy, blue cheese, garlic, jalapeño, etc.

Nuts, including spiced nuts, like Planters Pumpkin Spice Almonds; or a selection of different nuts.

But forewarned is forearmed. You’ve slaved over that dinner, and the last thing you want to hear are guests groaning that they don’t have enough room for it.

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