Trendy Nibbles and Aperitifs
Aperitifs and cocktails are
not necessarily a prelude to a meal, although paired with a tossed
salad and cheese, they can make a nice light supper. A cocktail
party is quality time with friends over a few drinks and nibbles.
Usually held from 5 to 7, it’s the perfect get-together
during the week as well as the weekend. Large or intimate,
spontaneous or planned, it’s always fun.
For a big cocktail party, plan on three different drinks, maybe a punch, mineral water and fruit juices and calculate eight hot or cold tidbits per person. Beware of mixed drinks whose sweetness masks their alcoholic content making them seem innocuous.
Drinks with friends, family or colleagues are more relaxed and informal. You may do with whatever is in the bar and look through the recipes you’ve accumulated over the years. Most tasty nibbles take next to no time to make. Finger sandwiches served in a bowl made from a cored-out round loaf are passé. Sandwiches are losing favour to canapés with only half the bread or no bread at all. Tapas are all the rage.
Part of the appeal of these tantalizing mouthfuls lies in their presentation. An original, colourful, sophisticated arrangement combining taste and imagination, with platters and dishes chosen to complement the nibbles helps guarantee success.
- For a pineapple pin-cushion of mini cheese and fruit brochettes, thread cubes of mango and tomme or cubed goat's cheese with sliced star fruit on toothpicks, alternating them.
- Wrap pieces of papaya or mango, quartered figs or melon balls in thin slices of ham or prosciutto.
- Cut the top off cherry tomatoes, then core and fill them with pistou (provençal pesto), mozzarella or cocktail shrimp with mayonnaise.
- Cut roasted red peppers into strips and roll them round cubes of feta. Fasten rolls with toothpicks, drizzle with olive oil and sprinkle with minced olives.
- Cut a cucumber into 1½-in. (4-cm) long pieces and wrap these in thin slices of smoked salmon. Fasten rolls with toothpicks.
Cocktail napkins are a must with finger food. Make sure you have plenty out for guests.
Before getting into recipe ideas for nibbles, let's consider what drinks to serve.
Choosing a wine as aperitif allows you to avoid the fuss of mixed drinks, which may be too much before a substantial meal, and to introduce a wine close or identical to the one that will accompany the first course. If there are lots of appetizers, start with the main course and skip the first one.
The wine, white or red, should be dry. Offer one or two of your favourite wines, sparkling wines or, for big occasions, champagne.
Aperitif wines like white Lillet, pale or red Pineau des Charentes, Floc de Gascogne, and suave aromatic natural sweet wines like Beaumes-de-Venise or muscat de Frontignan or de Lunel are quite popular.
Aperitifs are rarely strong because the whole idea is to wake the appetite by teasing the taste buds not anesthetizing them! People who enjoy highballs will appreciate campari and soda, white port and tonic or cognac and carbonated water.
Some people shun alcohol, by necessity or by taste, so make sure that you have a selection of fruit juices and mineral water.
Cocktails can be a big production featuring a range of assorted appetizers or as simple as drinks with olives and chips. Either way, it's all about relaxing with friends.
Roquefort-stuffed Celery—Cut paler part of celery into pieces and fill with a mixture of equal parts of butter and roquefort mashed together with a fork. Garnish with a slice of black olive.
Stuffed Veggies—Stuffed mushrooms, cherry tomatoes, onions and baby zucchini make a colourful platter of tapas, tasty mouthfuls that go well with a rosé, dry white or slightly bitter aperitif wine.
Stuffing: In a bowl, soak some bread a few minutes in milk to soften. Squeeze out moisture and combine in a salad bowl with sausage meat, crushed fennel seeds, thyme, chopped fresh parsley, salt and freshly ground pepper, working until mixture is even and consistent. Stuff vegetables with the mixture. In a shallow baking dish, arrange stuffed vegetables in a single tight layer and bake 15 minutes. Serve hot or at room temperature.
Tapenade—There are many different recipes for this Mediterranean condiment. Made with or without anchovies, with or without salt, but always with capers, tapenade is spread on toasts and served with drinks. To make tapenade, pit olives and mash them with anchovies, capers, thyme and lemon juice until smooth. Add olive oil in a thin stream, as though making mayonnaise. Or buy a good commercial tapenade.
Fish Tartare—Chop smoked trout or salmon fillets into small pieces. Do not mince. Stir in 2 Tbsp. (30 mL) heavy cream and 2 Tbsp. (30 mL) shredded fresh dill. Serve on toasted bread.
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