This article is about the hors d’oeuvre. The name comes from the French word for amuse en bouche, drawing on the analogy that the garnish sits atop the bread as people do on a couch. Because they are often served during cocktail hours, it is often desired that a canapé be either salty or spicy, in order to encourage guests to drink more. A canapé may also be referred to as finger food, although not all finger foods are canapés.
The canapés are usually served on a canapé salver and eaten from small canapé plates. The spread is traditionally either a compound butter, made by creaming butter with other ingredients such as ham or lobster, or a flavored cream cheese. Mayonnaise salads can also be prepared as spreads. Common garnishes can range from finely chopped vegetables, scallions, and herbs to caviar or truffle oil. Canapés are made from white, graham, and brown bread, sliced very thin and cut in various shapes.
They may be dipped in melted butter, toasted or fried. They could be served hot or cold, spread with anchovy, crab or caviar paste, served with garnishes like green and red peppers, paprika, and lemon juice. Bread triangles can be sauteed in bacon fat, deep fried, or just buttered and browned in the oven. Mustard can be use as a spread for canapés garnished with chopped bacon, grated cheese, or chopped olives.
Welcome to a place that defines its destination. Welcome to care, to refinement, to whatever your heart desires. The Dorchester is undergoing a phased renovation. The hotel remains open to guests and you can expect the same wonderful care and attention when you visit us. The best seats in the house? This way of life continues as we step into a bold new chapter. Calling upon the most renowned names in architecture and design, we’re embarking on a journey of transformation.