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Amuse-Bouche, Canapès, Starters and Finger Food

Amuse-Bouche, Canapes and Hor D'oeurves or the totally unimaginative finger food. 
What's the difference?

Find out below!

Ceviche with Peruvian Black Mint

Seabass Ceviche with Peruvian Black Mint

Canapés, Appetisers and Hor D'oeurves

We are all very familiar with of course. Snack like, they can range from the very simple, like slices of smoked salmon on blinis to the more exciting prawns in filo pastry. You find toppings on bases like crostinis, savoury shortbread, sticks and skewers and the all too easy, dips with accompaniments.

Amuse-Bouche or Amuse-Gueule

Amuse-Bouche or Amuse-Gueule, on the other hand, is more a restaurant phenomenon, invented in France during the Nouvelle Cuisine movement and means amuse your mouth or tantalise your tastes, the former being a literal translation. In restaurants, they are not on the menu, and are usually served as a small complementary course, to  flaunt the chef's talent.

To me, personally, when I make and serve them, there is one fundamental difference.

An amuse-bouche is an altogether more involved and more sophisticated morsel of delight, often involving some sort of actual cooking, it is a miniature version of a 'big" dish, and is eaten in 1 or 2 bites or spoonfuls.

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Scallop ceviche in a shot glass, dark background

Scallop Ceviche

For example in the image above, I would ordinarily serve ceviche as a starter, but I love surprising clients with a new recipe as an amuse-bouche.

A canapé is a case of assembling parts together, sure, you have to bake bouchées/vol au vents, et al, but the whole process is much simpler. To me, anyway!

Another difference is when to make what. Amuse Bouches are kept for small gatherings (maximum of 12), while canapés are for bigger crowds - simple logistics as one takes more effort than the other.

Whatever the difference, I am in love! There's just something about these dainty delights that can transform the look of a dinner party. I think once you start experimenting with different tastes and fillings as well as the actual bases, you'll agree with me that there is no end to the combination that you can come up with.

Dishes for Canapés, Starters and Amuse-Bouches

Take a look at the various images below and you get a good idea of the various ways you can serve appetisers and amuse-bouches. But here is a sample list:

  • trays
  • wooden boards
  • small, tiny bowls
  • tasting/cradle spoons
  • Chinese soup spoons
  • shot glasses of all shapes
  • small wine glasses
  • champagne saucers

At my parties, we always feed the kids first, so canapés have an added purpose!

Enjoy the Amuse-Bouches, Canapés, Starters

and

Party Recipes below!

Thai Style Grilled Oysters (plus How to Shuck Oysters Video)
Fig Appetiser with Beef Bacon Jam and Brie (Easy Party Food)
Red Chilli Pesto Omelette with Marinated Vegetables (15-minute Pantry Recipe)
Roasted Butternut Squash with Burrata and Spicy Basil Oil
Caponata Recipe (fancy some Burrata with this Sicilian Masterpiece?)
Salsa Morada Fresca (Fresh Purple Salsa with Tomatillos and Purple Basil)
Ceviche with Peruvian Black Mint (Huacatay)
Smoked Salmon Salad (with Orange and Marinated Artichoke)
Scallop Ceviche (a 5-ingredient Foodies+ Challenge)
Unusual Chocolate Pairing Amuse-Bouche (Lamb and White Chocolate)
Imam Bayildi (Turkish Stuffed Aubergines) | Vegan Turkish Recipe
Agedashi Tofu – Japanese Fried Tofu in Savoury Dashi Sauce
Matbucha or Salade Cuite, a Moroccan Jewish Cooked Tomato and Pepper Salad
Pajeon Recipe, Korean Spring Onion (Scallion) Pancake
Gambas al Pil Pil, a favourite Spanish Tapa of Spicy Prawns with Garlic
Vietnamese Spring Rolls (Gỏi Cuốn) with Salmon and Shiitake
An Amuse-Bouche of Tom Yum Goong and Shichimi Onigiri
Fine Dining and Haute Cuisine Recipes
Smoked Salmon Starter with Marinated Artichokes and Blood Orange
Chargrilled Marinated Artichokes
How to Make Onion Bhajis at Home
Vegetarian Summer Carpaccio
Pad Thai Tamagoyaki, a fusion Thai-Japanese Amuse-Bouche
Larb Salmon Ceviche, Thai-Latin American fusion recipe!
Bresaola Parcels with Boursin and Pickled Jalapeños, Easy Canapés
Rosemary Spears
Bresaola – two ways
Three Pepper Prawns
Mash and Pesto Cocktail
Beef and Cucumber Parcels
Marinated Anchovies
Simple Barbecued Prawns
Satay – a favourite Street Food from Singapore and Malaysia
Shiso Parcels
Salmon Korokke
Chilli Butter Scallops
Scallops on Purple Mash
Hot Tequila Prawns (Shrimps)
Smoked Salmon Temari Sushi with Wasabi Cream
Lemongrass Prawn Skewers (Takrite Goong)
Pesto Halloumi – Canapé
Roast Tomatoes
Enche Kabin or Inche Kabin (Nyonya Fried Chicken)
Pesto Panna Cotta Recipe – a savoury take on a sweet classic
Grilled Peppers
Poppadum Bites
Scallop Platter – an Amuse-Bouche
Thai Prawn Cakes
Mango and Avocado Salsa
Marinated cheese and olives
Roast tomato salsa
Filo Cases (Filo Cups)
Spanish Tortilla (a classic Tapa and easy Pantry Recipe)

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