Small Bites… A how-to guide for making Canapes

When it comes to the world of culinary delights, canapes and cold hors d’oeuvres could be described as those tempting bejeweled morsels often passed by white-gloved servers clad in tuxedos at swanky receptions. They can also be found as a prelude to a meal, as an amuse bouche, on a buffet in a selection of appetizers, or even as an offering in multi-course tasting meals known in French as the Menu Degustation.

In this post, I will illustrate some ways that I have produced delectable savory bites as canapes and small hors d’oeuvres which I served in past events, parties, and banquets while I was the Executive Chef of the University Club at the University of Missouri as well kitchen labs and events at Ozarks Technical Community College, where I currently work.

Traditional canapes from one of my Garde Manger classes. Using the 1/3- 1/3- 1/3 principle. Smoked Salmon and Shrimp, Salami Cornets, Grilled Vegetables, and Ham Asparagus Rolls.

Traditional canapes are small one to two-bite open-faced offerings made with a crunchy base, a creamy filling, and a delectable topping. I teach my students to use a principle of 1/3rd base ( butter toasted croustade), 1/3rd tasty filling (butter and/or creamy cheese with herbs), and 1/3rd main ingredient (Shrimp, Ham, Smoked Salmon, etc). To make the canapes more appealing, coat them with a wine glaze bound with gelatine and other accouterments such as Herbs, Capers, Olives, and Microgreens.

This summer I have been asked to return to the High School Teacher’s State Conference known as MoeFACS for Missouri Educators of Family and Consumer Science Teachers. At the seminar, I will offer two demonstrations both on the theme of small bites, one for savory and one for sweet. In the savory demo, I will show the teachers how to make this style of canape by using croustades, canape butter, and various ways to garnish them for building delicious and memorable canapes.

Assortment of cold hors d’oeuvres from one of my past buffets at the U Club. Left to right stuffed fried potatoes with Royal Red Rock Shrimp, Stuffed Cucumbers with Blue Crab Salad, Chicken thigh Roulades with Sundried Tomato Pesto, Spinach, and Ham.

The following images are different types of cold hors d’oeuvres that I have produced for various buffets and receptions.

Smoked Salmon Crepe Roulades, Stuffed Choux Pastry Puffs with Curry Chicken Salad, Deviled Eggs with Hot Smoked Salmon, and Goat Cheese Tarts. Three of these recipes can be found in my book “Pastry and Dessert Techniques”.

Canapes and stuffed cold vegetables are often filled with a compound butter or herbed cream cheese. Here is my recipe for a canape spread made with both butter and cream cheese. In a small stand mixer mix the room-temperature butter first and then add the cream cheese and other ingredients. Continue to mix until light and airy before using.

Canapé Spread

Yield 1 ½ lbs

12 oz                   Cream Cheese (room temperature)

8 oz                    Butter (room temperature)

2 TBL                   Minced garlic

1/4 cup                 Chopped basil

2 TBL                   Chopped parsley

2 Tbl                    Chopped chives

1 Tbl                    Worcestershire Sauce

¾ tsp                   Black pepper

¾ tsp                   Salt

Mix all together until smooth.

These stuffed Celery hors d’oeuvres are made with Blue Cheese flavored compound butter garnished with Cornishon Pickles, Baby Corn, and Olives they make a striking accompaniment served with a Martini. Many types of small Vegetables can be stuffed with Canape Butter and garnished for cold hors d’oeuvres.

More stuffed Vegetables- Radish flowers with Pearl Couscous Salad on a base of Cucumber adhered with Canape Spread.

Tea Smoked Duck Breast with Honey Five Spiced Butter, Grilled Scallops with Charred Tomatillo Salsa, and a Trio of Butter Poached Shrimp, Smoked Mussel, and Grilled Scallops with Fresh Tomato, Cilantro, and Lime Salsa. All of these feature a luxurious delicacy to make a lasting impression.

When preparing cold hors d’oeuvres always strive to create the WOW effect by making them beautiful as well as extremely tasty. Use delectable fresh ingredients and make sure the cooking and seasoning are done with the utmost care. Additionally, clean and precise workmanship with knife skills, piping, and garnishing must be used for the visual effect. By using these techniques canapes and cold hors d’oeuvres of distinction can be created to the delight of your dining guests.