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• To keep your hors d'oeuvres at the proper serving temperature,
consider using slow cookers, heated chafing dishes, ice baths, and
so forth.
• When you’re serving exotic or unfamiliar appetizers, label them
with decorative place cards on the buffet table. Consider
including a short story or explanation of the history, ingredients,
or special preparation that went into their creation.
• When planning your menu, select an assortment of both hot and
cold appetizers.
• It’s always wise to select as many make-ahead recipes as possible.
• At minimum, plan on preparing 4 appetizers per guest per hour.
• Set out serving dishes and platters needed for each menu item
well in advance of your event.
• Bake your appetizers in batches, so fresh, warm hors d'oeuvres
will always be available.
• For recipes calling for cooked chicken, consider:
– purchasing broasted chicken from the deli
– steaming, poaching, or grilling chicken breasts or thighs
– using prepared or packaged chicken strips or cubes
APPETIZER PREPARATION AND
SERVING SUGGESTIONS