Canape

 

 

Canape is a broad term that denotes a snack like food item, which is small in size and can be eaten in a single bite. Often appetizers consisting of a thin slice of bread or toast, or crackers or pastry puffs on which caviar, cheese or any other tasteful topping is spread (meat,  fish, foie gras, purees or relish) fall into the category of canape. Canape gets its name from the French word ‘canape’ meaning‘couch’.
Canapes are usually offered to guests as appetizers or snacks before the actual meal is served. They are often accompanied by drinks like wine and cocktails. They are easy to serve, as they require just a platter and cocktail napkins to serve. They are usually prepared in advance and just warmed or served cold when the guests arrive. They are a good way to satisfy guests’ hunger before the actual meal is laid out. Since they are often accompanies by drinks, it is desirable to have canapes salty or or spicy to go well with the drinks. Some finger foods also fall under the category of canapes. 
Canape consists of a bread or toast base along with toppings and garnishes. Stale and white bread was traditionally used as base for canape. It was cut into thin slices and shaped by means of a knife or cutter into circles, squares, rings, triangles, etc. The bread pieces were first deep fried, sautéed or toasted. Present day canapes use many other bases as well, like pastry puffs, toasts, etc. The base is then topped with processed and decorative food items like compound butter or flavored cream cheese, by means of a pastry bag, which is a bag in which the processed food is filled, and then squeezed out on the base with a small hole.  The resulting canape is decorated with garnishes. Garnishes may include chopped vegetables, herbs, scallions or truffle oil. Canapes are usually served on a canape tray, into canape plates along with napkins.  
 
 
Types of Canapes
A vol-au-vent  is a type of canape that is small and round in shape, and consists of a small hollow puff pastry. The hollow puff is cut on the top, and filling is filled inside the hollow. The cut piece of the hollow is then replaced as a lid. The fillings in  Vol-au-vents  consist of items like mushrooms, prawns, fruit, or cheese. 
A Swedish way of serving canapes is on a smörgåsbord. This is a Swedish cold table for serving drinks along with a range of canapes, like fresh fish, gravlax, and various caviars.
An amuse-bouche or  amuse-gueule, literally meaning ‘mouth amuser’ in French, is another modern form of canape. This is different from the usual appetizer in the sense that it is not ordered from the menu by the guest, but served as per the chef’s selection. It is served before meals, along with wine, as an exciting food that gives insight to the guests about a chef’s style and approach to cooking. 
Hors d'œuvre  is a related French term which stands for appetizers. It is served before meals, especially when there is a long time gap between the arrival of the guest and the serving of the main meal. Hors d'oeuvre may also be served with no meal afterward, as in the case of reception or cocktail party events. Canapes also fall under the category of hors d'œuvre.
 
Canape Recipes
Canapes include a range of appetizers and snacks, and there are numerous canape recipes and ideas for canapes for any party or get-together. Here are some common canape recipes.
 
  • Cheese Stuffed Peppers: These canapé recipes are made by stuffing goat cheese between slices of pepper. Some of the cheese stuffed pepper canape recipes contain other ingredients like red onion. They taste good both hot and cold, and are a handy idea for parties.
  • Deviled Eggs: Deviled eggs are a canape that can be prepared well in advance, even a day or two before the party. These canape recipes are popular in parties as well as picnics. One can add tuna to the deviled eggs for a change of flavor. 
  • Salmon Bruschetta: They are made with smoked salmon and brie. The smoked salmon brings rich flavor to the dish, while the brie lightens up the taste to make it a suitable appetizer. One can add ingredients like red onions and dill to these canape recipes. It can be prepared many hours before the guest arrives, though the preparation time is not more than 15 minutes.
  • Gougeres: Gougeres are tasty puff pastries, small enough to be consumed in a single bite. It is easy to prepare these canape recipes, and can also be prepared in advance, frozen and reheated before serving. They can simply be spread on a baking sheet and heated in the oven for 10-15 minutes before serving.
  • Carpaccio: Carpaccio is a canape made of raw beef and dressed with lemon mayonnaise. It was created in Harry’s Bar, which is a restaurant in Venice. The meat can be sliced in the morning, and the canape can be arranged on the platter just before serving in the evening, along with a basket of thinly-sliced baguett.
  • Hummus bi Tahini: This is a Middle Eastern dish. It consists of chickpeas and sesame paste. It is served along with ppita, or with raw carrots, celery, and cauliflower. It can be made a couple of days in advance.
  • Banderillas: These are easy to prepare tapas from the Spanish cuisine. These canape recipes require no cooking. They are actually cold tapas made with small food items pickled in vinegar and skewered together. They are also gildasor piparras is another name for them. They contain pickled items like olives, baby onions, baby cucumbers, chillis (guindilla) along with pieces of pepper and other vegetables. Some Banderilla canape recipes also include an anchovy. Banderillas get their name from the barbed darts used during a bullfight.
  • Stuffed Figs with Prosciutto: This is made by pairing prosciutto with sweet figs and an herbed nut-based cream. It is a savory appetizer for a cocktail party or get-together.