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Garde Manger - Canapé Buffet Presentation
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A canapé - a slice of bread cut into a shape and then garnished - is served at buffets with cocktails and aperitifs. They are designed to be eaten with the fingers, or a small utensil. Traditionally, they are glazed with aspic, so as to add flavor, help guard against drying, and add an attractive sheen, though aspic is not widely used in North America, where people aren't necessarily accustomed to jelly with a savory taste. Generally, canapés are small enough to be eaten in one or two bites, are limited to four colors that harmonize well, should have a crisp base and soft body, and should balance savory, spicy, and tart, through the use of salt, pepper, herbs, and spices.
Canapés should be arranged neatly, avoiding overworked designs. Take into consideration that much of the appeal is eye appeal, and that customers see the whole tray at one time. Each tray should carry an assortment of flavors and textures.
Canapés are not too common in dining today, though they do often appear at catered receptions and cocktail parties, and also sometimes appear labeled as "amuse-gueule," though the latter sometimes varies in format from a traditional canapé.
References:
The Hors d'Oeuvre Bible; 1995; Pages 55 - 58
Garde Manger: The Art & Craft of the Cold Kitchen; CIA 2000l; Pages 311 - 313
Oxford Companion to Food; 1999; Page 128
Professional Cooking, 4th Edition; 1999; Pages 568 - 569
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