Canapés, hors d’oeuvres, and amuse-bouches are essential elements at gatherings, yet preparing them can be daunting. Anna Last, Editorial Director of Homes & Gardens, shares her insights on creating delightful finger foods that impress without overwhelming the host. Drawing from her extensive experience in catering and food events, Last emphasizes that simplicity is key to success.
In her latest column, Last reflects on advice from renowned designers and food experts, including Bryan Graybill and Lucinda Scala Quinn. These culinary mentors demonstrate that strategic planning is crucial when hosting a party, particularly when it comes to selecting canapés. Guests should enjoy their food without the hassle of navigating complicated vessels or messy finger foods.
Simplicity Over Gimmicks
Last highlights the importance of using high-quality ingredients while keeping preparations straightforward. Essential pantry items include olives, nuts, tins of anchovies, and charcuterie, which come together to form an impressive cheese plate or antipasti spread. She suggests that having a few versatile items on hand ensures readiness for impromptu gatherings.
For instance, Last often prepares slice-and-bake cheese coins, which can be easily baked for fresh, warm appetizers. She notes that investing in one exceptional cheese rather than multiple mediocre options elevates the overall presentation. Additionally, she recommends pairing smoked salmon with toast points, capers, and horseradish for a quick yet delightful offering.
In her experience, crowd-pleasing dishes such as chicken salad sandwiches can also be enhanced with fresh herbs and zest. For a more substantial option, she advises rinsing dolmas and serving them alongside creamy goat’s feta and pita. These straightforward combinations not only save time but also ensure satisfaction among guests.
Decadent Treats for Special Occasions
When aiming to impress, Last suggests splurging on premium offerings like caviar from Williams Sonoma or baked oysters prepared in various styles. With simple accompaniments like toast points or chips, these dishes provide a luxurious experience with minimal effort.
Homemade pâté is another standout option. Last recommends soaking chicken livers in brandy overnight to enhance flavours, making it a memorable addition to any gathering. The preparation can be doubled during festive seasons and given as thoughtful gifts.
For those opting for a more interactive experience, serving a leg of Prosciutto di Parma alongside a wheel of Parmigiano-Reggiano allows guests to carve their own portions. Last’s friend John offers simplicity through restraint, focusing on quality ingredients and effortless presentation.
To maintain balance in offerings, Last advises sticking to one culinary theme—such as Mediterranean mezze or French cheeses. She encourages hosts to plan for a variety of options, ideally six to eight items that include simple assemblies and cooked dishes. This approach provides guests ample choices without overwhelming the host.
In addition to her culinary tips, Last shares a few of her favourite canapé recipes, including Oysters Bingo and Pan-Fried Chorizo with Sherry Vinegar. Each recipe embodies her philosophy of simplicity, ensuring that hosts can enjoy their own parties rather than stress over the details.
As Last concludes her column, she reminds readers to enjoy their gatherings. Assigning responsibilities, such as drinks and music, allows hosts to mingle and engage with guests. Notably, she suggests preparing extra food to ensure a satisfying meal the following day, reinforcing the idea that thoughtful hosting extends beyond the event itself.
For more insights on entertaining and culinary experiences, follow Anna Last on social media or subscribe to her newsletter, Bread & Gravy. Her biweekly column continues to offer fresh perspectives on seasonal produce and entertaining.
