List of hors d'oeuvre
This is a list of notable hors d'oeuvre, also referred to as appetizers, which may be served either hot or cold. They are food items served before the main courses of a meal, and are also sometimes served at the dinner table as a part of a meal. Many cultures serve dips, such as baba ghanoush, chili con queso, hummus and tzatziki with bread or vegetables as hors d'oeuvre.
If there is an extended period between when guests arrive and when the meal is eaten (for example during a cocktail hour), these might also serve the purpose of sustaining guests during the wait, in the same way that apéritifs are served as a drink before meals. Hors d'oeuvre are sometimes served with no meal afterward; this is the case with many reception and cocktail party events.
|Angels on horseback||England||Oysters wrapped in bacon, served hot. In the United Kingdom they can also be a savoury, the final course of a traditional British formal meal. They are somewhat similar to Devils on horseback and the Midwestern version of pigs in a blanket, a traditional dish of the American Midwest.|
|Antipasto||Italy||The traditional first course of a formal Italian meal. Traditional antipasto includes cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats and vegetables (both in oil or in vinegar).|
|Arab salad||Any of a variety of salad dishes that form part of Arab cuisine.|
|Batata vada||India||A popular Indian vegetarian fast food in Maharashtra, India. It literally means potato fritters. The Marathi word batata means potato in English. It consists of a potato mash patty coated with chick pea flour, then deep-fried and served hot with savory condiments called chutney. The vada is a disc, around 2 to 3 inches (5.1 to 7.6 cm) in diameter.|
|Barbajuan||Monaco||An appetizer mainly found in the eastern part of French Riviera and Northern Italy, a barbajuan is a fritter filled Swiss chard, spinach and ricotta cheese, among other ingredients.|
|Blooming onion||United States||Typically consists of one large onion which is cut to resemble a flower, battered and deep-fried. It is served as an appetizer at some restaurants.|
|Bruschetta||Italy||An Italian antipasto whose origin dates to at least the 15th century. It consists of grilled bread rubbed with garlic and topped with olive oil, salt and pepper. It is often topped with tomato.|
|Buffalo wing||United States||A chicken wing section (wingette or drumette) that is generally deep-fried, unbreaded and coated in a sauce of vinegar-based cayenne pepper hot sauce and butter in the kitchen.|
|Canapé||France||A small, prepared and usually decorative food, held in the fingers and often eaten in one bite.|
|Carpaccio||Italy||A dish of raw meat (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer. Pictured is carpaccio with cheese.|
|Caviar||Iran, Russia||Traditionally refers to roe from wild sturgeon in the Caspian and Black Seas|
|Chaat||India||There are many types and variations of chaat, which is a term describing savory snacks, typically served at road-side tracks from stalls or food carts in Pakistan and India.|
|Chicken fingers||United States||Chicken meat prepared from the pectoralis minor muscles of the animal. These strips of white meat are located on either side of the breastbone, under the breast meat (pectoralis major). Chicken tenders, also called "tendies", are prepared by dipping chicken meat in a breading mixture and then deep frying them.|
|Chicken lollipop||India||An hors d'œuvre made from the middle (and sometimes inner) segments of chicken wings. The middle segment has one of the two bones removed, and the flesh on the segments is pushed to one end of the bone.|
|Crab puff||United States||Balls of crab meat that have been deep-fried in batter. They are often served in restaurants as an appetizer or side dish.|
|Crab rangoon||United States||Deep-fried dumplings served in American Chinese and, more recently, Thai restaurants, stuffed with a combination of cream cheese, lightly flaked crab meat (more commonly, canned crab meat or imitation crab meat), with scallions and/or garlic.|
|Crostini||Italy||Small slices of grilled or toasted bread and toppings. The toppings may include a variety of different cheeses, meats, and vegetables, or may be presented more simply with a brush of olive oil and herbs or a sauce.|
|Crudités||France||Sliced or whole raw vegetables which are sometimes dipped in a vinaigrette or other dipping sauce.|
|Dahi puri||India and Pakistan||An Indian snack which is especially popular in the state of Maharashtra. The dish is a form of chaat and originates from the city of Mumbai. It is served with mini-puri shells (golgappa), which are more popularly recognized from the dish Golgappay. Dahi puri and pani puri chaats are often sold from the same vendor.|
|Dahi vada||India||An Indian chaat, prepared by soaking vadas in thick dahi (yogurt). To add more flavor, they may be topped with coriander or mint leaves, chili powder, crushed black pepper, chaat masala, cumin, shredded coconut, green chilis or boondi.|
|Deviled eggs||Italy||Eggs, shelled, cut in half and filled with the hard-boiled egg's yolk mixed with other ingredients such as mayonnaise and mustard, but many other variants exist internationally.|
|Devils on horseback||England||A hot hors d'oeuvre. Recipes vary, but in general they are a variation on angels on horseback, made by replacing oysters with dried fruit. The majority of recipes contain a pitted date (though prunes are sometimes used) stuffed with mango chutney and wrapped in bacon.|
|Eggplant salads and appetizers||Many cuisines feature eggplant salads and appetizers.|
|Fattoush||The Levant||A Levantine bread salad made from toasted or fried pieces of pita bread (khubz 'arabi) combined with mixed greens and other vegetables. Fattoush belongs to the family of dishes known as fattat (plural) or fatta, which use stale flatbread as a base.|
|Fried mushrooms||Deep fried mushrooms that have been dipped in batter. In the United States and some other countries, they are often served as an appetizer or snack.|
|Garlic knot||A type of garlic bread appetizer found in many pizzerias around the world. They are usually made with pizza dough, and garlic (or garlic powder). They can also be topped with Parmesan cheese, oregano, and/or parsley.|
|Gravlax||Nordic countries||Raw salmon, cured in salt, sugar, and dill. Gravlax is usually served as an appetizer, sliced thinly and accompanied by hovmästarsås (literally steward sauce, also known as gravlaxsås), a dill and mustard sauce, either on bread of some kind, or with boiled potatoes.|
|Haggis pakora||Scotland||An Indo-Gael fusion food. Haggis (sheep's heart, liver and lungs, onion, oatmeal) flavored with Indian spices, formed into balls, coated in a batter of gram flour, yogurt and spices, and deep fried in the same way as an Indian pakora.|
|Jalapeño popper||United States||Jalapeño peppers that have been hollowed out, stuffed with a mixture of cheese, spices, and sometimes ground meat. They are either breaded and deep fried or wrapped in bacon, and baked or grilled.|
|Malakoff||Switzerland (Romandy)||A fried ball of cheese|
|Matbucha||Middle East, Arab culture||Tomatoes and roasted bell peppers seasoned with garlic and chili pepper. The name of the dish originates from Arabic and means "cooked [salad]". It is served as an appetizer, often as part of a meze.|
|Meze||Middle East, Balkans, Caucasus||In Levantine cuisines and in the Caucasus region, meze is served at the beginning of all large-scale meals,|
|Mozzarella sticks||United States||Elongated pieces of battered or breaded mozzarella.|
|Nachos||Piedras Negras, Coahuila, Mexico||In their simplest form, nachos are tortilla chips (totopos) covered in nacho cheese or shredded cheese and/or salsa.|
|Obložené chlebíčky||Czechoslovakia||A Czech and Slovak appetizer or snack consisting of an open-faced sandwich topped with butter and a variety of other toppings, such as cured meats, fish, hard boiled egg, and vegetables.|
|Onion ring||United States||Generally consist of a cross-sectional "ring" of onion (the circular structure of which lends itself well to this method of preparation) dipped in batter or bread crumbs and then deep fried; a variant is made with onion paste.|
|Pakora||India||Created by taking one or two ingredients such as onion, eggplant, potato, spinach, plantain, paneer, cauliflower, tomato, chili pepper, or occasionally bread or chicken and dipping them in a batter of gram flour and then deep-frying them. The most popular varieties are palak pakora, made from spinach, paneer pakora, made from paneer (soft cheese), pyaz pakora, made from onion, and aloo pakora, made from potato.|
|Paneer tikka||India||Made from chunks of paneer marinated in spices and grilled in a tandoor. It is a vegetarian alternative to chicken tikka and other meat dishes. It is a popular dish that is widely available in India and other countries with an Indian diaspora.|
|Panipuri||India||A popular street snack in India, Pakistan, Bangladesh, Sri Lanka and Nepal. It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water ("pani"), tamarind chutney, chili, chaat masala, potato, onion and chickpeas. It is generally small enough to fit completely into one's mouth. It is a popular street food dish in Mumbai, Delhi, Karachi, Lahore, Dhaka, Kolkata and Kathmandu.|
|Papadum||India||A thin, crisp Indian preparation sometimes described as a cracker. It is typically served as an accompaniment to a meal in India. It is also eaten as an appetizer or a snack and can be eaten with various toppings such as chopped onions, chutney or other dips and condiments.|
|Papri chaat||India||A Pakistani and North Indian fast food. Chaat, an Indo-Aryan word which literally means lick, is used to describe a range of snacks and fast food dishes; papri refers to crisp fried dough wafers made from refined white flour and oil. In Papri Chaat, the papris are served with boiled potatoes, boiled chick peas, chilis, yogurt and tamarind chutney and topped with chaat masala and 'sev'.|
|Pizzetta||A miniature pizza, prepared in a similar fashion, but only a few inches in diameter.|
|Poke (Hawaii)||United States (Hawaii)||A raw salad served as an hors d'œuvre in Hawaiian cuisine. Modern poke typically consists of cubed ʻahi (yellowfin tuna) sashimi marinated with sea salt, a small amount of soy sauce, inamona (roasted crushed candlenut), sesame oil, limu seaweed, and chopped chili pepper.|
|Potato skins||United States||Slices of half-circular pieces of potatoes with the skin left on one side and a quarter-inch or so of the inside of the potato on the other. The potato side is covered with toppings such as bacon, cheddar cheese, green onions, and anything else that might be found on a baked potato.|
|Potato wedges||Wedges of potatoes, often large and unpeeled, that are either baked or fried.|
|Prawn cocktail||A seafood dish consisting of "shelled prawns in mayonnaise and tomato dressing, served in a glass". Also referred to as a Shrimp Cocktail.|
|Pu pu platter||United States||An assortment of small meat and seafood appetizers. A typical pupu platter, as found in American Chinese cuisine, might include an egg roll, spare ribs, chicken wings, chicken fingers, beef teriyaki, skewered beef, fried wontons, crab rangoon, fried shrimp, among other items, accompanied by a small hibachi grill.|
|Queso flameado|| Mexico,
United States (Southwest)
|Typical main ingredients are melted cheese and a characteristic meat sauce of loose fresh chorizo, tomato, onion, chile and spices.|
|Rocky Mountain oysters||North America||Bull calf testicles used for human consumption. Sometimes pig or sheep testicles are used. It is a well-known novelty dish in parts of the American West and Western Canada where cattle ranching is prevalent and castration of young animals is common ("prairie oysters" is the preferred name in Canada, where they may be served in a demi-glace, not deep-fried). In Oklahoma and the Texas Panhandle, they are sometimes called calf fries but only if taken from very young animals.|
|Rumaki||mock-Polynesian||Water chestnuts and liver wrapped in bacon (or, as a substitute, either pastrami or cured salted beef [called "beef fry"]) and marinated in a flavored soy sauce.|
|Saganaki||Greece||Various Greek dishes prepared in a small frying pan, itself called a saganaki, the best-known being an appetizer of fried cheese.|
|Sakinalu/Chakli||India||A special type of snack prepared in Maharashtra, Karnataka and Telangana, parts of Guntur District and very popular in all districts of Telangana Region. It is essentially made up of rice flour and with small amount of spices, sesame seeds, carom Seeds (ajwain), and salt. It is prepared during Makar Sankranti festival by all people irrespective of Caste and Creed. Sakinalu are also given to the groom's by the bride's parents for distributing among their relatives and friends.|
|Samosa – also known as tikona||India Pakistan||A fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, lentils, ground lamb, ground beef or ground chicken. The size, shape and consistency may vary, but typically, they are distinctly triangular. Samosas are often accompanied by chutney. They are a popular appetizer or snack in South Asia, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa, and South Africa.|
|Salmon tartare||Prepared with fresh raw salmon and seasonings. It commonly spread on a cracker or artisan style bread and enjoyed as an appetizer.|
|Sushi||Japan||Cooked vinegared rice combined with other ingredients. The Oxford English Dictionary notes the earliest written mention of sushi in English in an 1893 book, A Japanese Interior, where it mentions sushi as "a roll of cold rice with fish, sea-weed, or some other flavoring". However, there is also mention of sushi in a Japanese-English dictionary from 1873, and an 1879 article on Japanese cookery in the journal Notes and Queries.|
|Tapas||Spain||A wide variety of appetizers, or snacks, in Spanish cuisine. Tapas have evolved through Spanish history by incorporating ingredients and influences from many different cultures and countries.|
|Tokwa’t baboy||Philippines||A typical Philippine appetizer. It usually includes pork ears, pork belly and deep-fried tofu, and is dipped in a mixture of soy sauce, pork broth, vinegar, chopped white onions, scallions and red chili peppers.|
|Zakuski||Russia||A Russian term for hors d'oeuvres, snacks, appetizers, served before the main course. Usually presented buffet style, it often consists of cold cuts, cured fishes, mixed salads, kholodets, pirozhki, various pickled vegetables such as tomatoes, beets, cucumbers, sauerkraut, pickled mushrooms, deviled eggs, hard cheeses, caviar, canapés, open sandwiches, and breads.|
- Media related to hors d'oeuvre at Wikimedia Commons
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p.271: Sushi, a roll of cold rice with fish, sea-weed, or some other flavoring
p.181: While we were waiting for my lord and my lady to appear, domestics served us with tea and sushi or rice sandwiches, and the year-old baby was brought in and exhibited.
p.180: All the sushi that I had been unable to eat were sent out to my kuruma, neatly done up in white paper.
- James Curtis Hepburn, Japanese-English and English-Japanese dictionary, Publisher: Randolph, 1873, 536 pages (page 262)
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