Recipes

Most of the recipes in this chapter were chosen to represent one of the five hors d’oeuvre construction types. Some fit into more than one category. Others fit no category but are popular enough to stand alone. While we focus primarily on cold hors d’oeuvres, there are recipes for a few heated hors d’oeuvres that would typically be turned out by the garde manger station using a countertop oven.

In addition to recipes for canapés, information on constructing canapés and procedures for both construction types are presented at the end of this section.