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Canapés
Canapés are ideal for cocktail parties or for wedding receptions. They
should always look appealing, with stylish presentation and they should
taste great.
They can be served hot or cold, sweet or savoury, on skewers, in
baskets on miniature bagels, crostini, blini, little gem lettuce
leafs, cocktail sticks or on special canapé spoons … the list could
go on. It is only limited by your own imagination and creativity.
Canapés are, however, time consuming so for planning we
have the following suggestions:
- Rehearse your canapés and test on friends; practise timing
for hot canapés; think about oven space, presentation, variation
and taste.
- Specialist diets, veggies, vegans, wheat intolerances can
all be overcome, however ensure the person delivering the
canapés has knowledge of what they are serving. Also that there
is not cross-contamination taking place with meaty canapés on
the same platter as veggie for example
- Think about doing the work a day ahead if the recipe allows,
or at least get as much of the preparation done the day before
- Safe refrigerated storage is a major consideration.
Impetuous types take note - do not get carried away with the
fantastic recipes, enthusiastically make loads of beautiful
canapés only to panic when there is not enough room in the
fridge!
- As with all catering, read the recipes carefully and, if
complicated, write them out in your own hand. It is better to
take your time at this point than to realise on cooking day that
you should have marinated the food for 24 hours previously.
General planning figures
- Allow 1
waiter/waitress per 25 guests
- On
average allow 8 -10 canapés per person
- Allow 14
canapés per person if the guests are served at lunchtime and the guests are unlikely to go onto a
meal
- Allow 4 – 5 canapés per person if it is to be served
pre-lunch, or served with pre-dinner drinks
- Allow 8 savoury canapés
plus 4 sweet canapés for a lunchtime wedding reception
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