For the cooking process, the easiest snacks for the holiday table can be canapes, sandwiches, tartans, which are cooked quickly, served in portions or on a common large tray. Such light snacks can be prepared for children's parties, for festive receptions, for corporate parties.
Snacks should be beautiful, attract the attention of guests, but not satisfying. It is best to use vegetable cold snacks. There is where to play out fantasies, use a variety of colors of vegetables and greens when creating salads, come up with new sauces and pastas for dressing and get new recipes for snacks for the festive table. And there is absolutely no need to use well-known recipes from cookbooks and websites.
Enough original snacks for the festive table can be made from fish and seafood. Small cremans with red caviar will look colorful, exotic. Oysters can be laid out on a round metal dish, with pieces of crushed ice, and on the side garnish with lemon slices and greens. As a hot snack, you can serve crabs, crayfish, shrimp in a deep plate along with the broth in which they were cooked. It is more convenient to serve all fish snacks with lemon slices so as not to disturb the taste.
Probably the simplest and quickest recipes for the holiday table are sliced ββcheese, sausage, ham, smoked meat and fresh vegetables. They can always be prepared in advance, covered with foil and put in the refrigerator, and quickly put on the table as necessary.
I really like the festive table appetizer recipes made from offal. It turns out quite cheap and original. To do this, you need to boil the liver and heart, grind in a meat grinder and cook the minced meat. Add salt, spices, chopped and fried onions to it and roll balls. Roll the resulting balls in mayonnaise, then in grated garlic and cheese. Put the prepared snack in the refrigerator until the guests arrive.
Another simple and original recipe for a portioned appetizer, which I often use for different holidays and just for the arrival of unexpected guests. Products for it are available and are available in every home all the time. Grate boiled eggs, cheese, nuts, garlic and mix thoroughly until smooth with mayonnaise. In a small portioned bowl or saucer, put a leaf of salad, put a large ring of canned pineapple on top, and cooked mass on it. Garnish with half a walnut, greens, green peas or corn. The salad is light and beautifully designed.
I specifically did not describe the recipes for the holiday table snacks, because every housewife searches and uses her favorite recipes, from those products that she likes. It is only necessary to adhere to the general rules so that the snacks are light, beautiful, tasty and original, delight the eyes of guests and hostesses, and are very different, taking into account the taste characteristics of the invited guests.
And you should never forget that it is better to cook fewer snacks using only healthy snack foods than an abundance of monotonous and hard to digest hot snacks.
And be sure to pay attention to the dishes in which you serve appetizers and salads. Raw vegetables are best served in wide, flat dishes, portioned snacks are more convenient to put on the table in small vases. Puff salads look more original in glass deep dishes, hot snacks retain heat longer in small, deep plates. Canapes and sandwiches are most conveniently placed on a flat tray, separately from the general table.