In Search Of The Perfect Bite
By: Naomi Ross
Guests are arriving. The affair is called for seven sharp, and the firsts have begun to arrive. A server carrying a tray single-handedly balances with poise as he lowers the hors d’oeuvres and offers hungry guests the first bite to whet their appetites. Those little starters are easily consumed but much harder to spell! Hors d’oeuvres are small, bite-sized finger foods typically served before a meal or during a cocktail party. They can range from simple and straightforward to an elaborate display of immense culinary expertise compressed onto the tip of a toothpick. The best ones are a flavor bomb—a one-bite wonder that is, well, a party in your mouth. For that reason, when designing cooking courses, I have often scheduled hors d’oeuvres as one of the last classes, a culmination of everything students could put into practice from the whole semester leading up to it.
Preparing little bites for home entertaining doesn’t have to be that stressful or complicated, though. We don’t generally have catering staff at our disposal in our home kitchens. For this reason, the freezer section is filled with franks ‘n blankets or the like to cut down on the time involved when hosting a party. This is especially helpful when occupied preparing food for the main course! Shoot for a balance of raw and cooked starters that can be either prepped in advance or easily assembled before serving time. For example:
- Crudité cups with dressing: Place carrot and celery sticks in individual shooters with a small layer of dressing on the bottom.
- Canapés: Small pieces of toast/crackers topped with spreads and finished with cured meats, smoked salmon, etc. OR baked savory puff pastry items like borekas.
- Stuffed items are always exciting: Devilled eggs or stuffed mushrooms, etc.
One of the most well-received and unfussy apps I have been serving of late is a sausage and apple bite: sweet meets salty-spicy and wakes up your tastebuds. Try this at your next party:
Sausage and Apple Bites
- Cut two firm apples (Honeycrisp or Pink Lady are great) into one-inch chunks. Toss with a drizzle of olive oil and honey and spread to a single layer on a baking sheet. Roast on 400°F for 15–20 minutes, until tender and golden. Remove from oven and set aside.
- Meanwhile, slice sweet kosher Italian sausages (one package) or chorizo (if you like spicy!) into one-inch pieces. Heat a tablespoon of olive in a skillet over medium-high heat and sear the sausages until browned on both sides, turning halfway through. Remove from pan; set aside.
- Before guests arrive, slide a piece of apple and then a piece of sausage on toothpicks (sausage should be on bottom to stand up as a base). Platter and drizzle with store-bought balsamic glaze.
- Serve with a smile and wait for compliments. Let the party begin!
Naomi Ross is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Her first cookbook, The Giving Table, was released in 2023. Follow her @naomirosscooks on Instagram/FB or visit her website: naomirosscooks.com.
