Canapés, hors d’oeuvres, and amuse-bouches are essential elements of entertaining, yet they can often lead to overwhelming decisions about flavors, presentation, and quantity. Anna Last, Editorial Director of Homes & Gardens, shares her insights on simplifying the process, drawing from her extensive experience in catering and entertaining.
Last emphasizes the importance of a strategic approach to canapés, noting that the right choices can create a memorable experience without excessive effort. She highlights the work of renowned designer Bryan Graybill and culinary expert Lucinda Scala Quinn, who have both contributed to the conversation around elegant entertaining.
Key Principles of Successful Canapés
The foundation of Last’s approach is simplicity. She recalls her time as a caterer’s assistant, learning from various food industry experts. A common thread among these mentors is the principle that food should be straightforward and easy to manage. For example, Last advises against serving items in inconvenient vessels like shot glasses or on skewers, as these can complicate the dining experience. Instead, she suggests focusing on flavor and presentation without unnecessary gimmicks.
One of her most memorable experiences was winning a Champagne-pairing cook-off by keeping her dish simple. While competitors crafted elaborate offerings, Last’s choice of brandade de morue—salt cod whipped with olive oil and served with toast points—won over judges. She emphasizes that the first impression of food is crucial, and simplicity often leads to the most satisfying outcomes.
Practical Tips for Preparing Canapés
Preparation is key to ensuring a smooth hosting experience. Last recommends always having a well-stocked pantry, including high-quality essentials such as olives, nuts, and charcuterie. In the freezer, she keeps slice-and-bake cheese coins for a quick and impressive option.
For a straightforward yet appealing cheese plate, Last advises selecting one exceptional cheese rather than several mediocre ones. Accompaniments like smoked salmon, capers, and horseradish can elevate the offering without significant effort. She also endorses chicken salad sandwiches as a hearty finger food that can be easily enhanced with fresh herbs and lemon juice.
Last shares her enthusiasm for baked oysters, which have gained popularity recently. She suggests experimenting with different toppings, such as a mixture of breadcrumbs, cheese, and herbs. Additionally, homemade pâté can be a crowd-pleaser; soaking chicken livers in brandy overnight enhances the flavor significantly.
When it comes to serving, Last emphasizes the importance of regional coherence in the menu. For example, she suggests sticking to either French cheeses or Middle Eastern mezze, balancing carb, salt, acid, fat, and protein.
In terms of quantities, a helpful trick she learned is to visualize the food on an imagined dinner plate to gauge appropriate serving sizes. Ideally, she suggests offering 6-8 different items, with a mix of simple assembly, cooked items, and platters.
Some of her favorite canapé recipes include Oysters Bingo, which features sautéed spinach and a flavorful topping baked on fresh oysters. Another is pan-fried chorizo with sherry vinegar, served with Spanish olives and jamón. For a quick and delightful treat, her slice-and-bake cheese coins are always a hit.
As a final note, Last stresses the importance of enjoying the hosting experience. She advises preparing cocktails in advance and delegating tasks to ensure that the host can engage with guests. With a little extra preparation, she believes that a good host can enjoy the fruits of their labor beyond the event itself.
For further tips and ideas on entertaining, Anna Last invites readers to follow her adventures on social media and through her newsletter, Bread & Gravy.
