_(2).jpg) Tray of canapés | |
| Course | Hors d'Oeuvres |
|---|---|
| Place of origin | France |
| Main ingredients | Base: one ofcrackers,bread,toast orpuff pastry Topping: savourybutters,spreads, orpastes |
| Variations | Amuse-bouche,vol-au-vent |
Acanapé (French:[kanape]) is a type of starter, a small, prepared, and often decorative food, consisting of a small piece ofbread (sometimestoasted) or cracker, wrapped or topped with some savoury food, held in the fingers and often eaten in one bite.
The name comes from theFrench word forsofa,[1] drawing on the analogy that the garnish sits atop the bread as people do on a sofa.[2]
Because they are often served duringcocktail 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 asfinger food, although not all finger foods are canapés.Crackers, small slices of bread or toast, orpuff pastry are cut into various shapes, used as the base for savory butters or pastes, and often topped with other savory foods such as meat, cheese, fish,caviar,foie gras,purées orrelish.
Traditionally,canapés are built on stale bread (although other foods such as puff pastry, crackers, or fresh vegetables may be used as a base) cut in thin slices and then shaped with a cutter or knife into circles, rings, squares, strips or triangles. These are thendeep fried,sautéed, or toasted, then topped or piped with highly processed and decoratively applied items. Colorful and eye-pleasinggarnishes often complete the presentation.
Thecanapés are usually served on a canapésalver and eaten from small canapé plates.
The composition of a canapé consists of a base (e.g., the bread or pancake), a spread, a main item, and agarnish.
The spread is traditionally either acompound butter, made by creaming butter with other ingredients such as ham or lobster, or a flavoredcream cheese. Mayonnaise salads can also be prepared as spreads.
Common garnishes can range from finely chopped vegetables,scallions, and herbs tocaviar ortruffle oil.
According toLowney's Cook Book (1912):
Canapés are made from white, graham, andbrown 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 withanchovy, crab orcaviar 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.[3]
Authority control databases: National |
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