Last week I posted a recipe for Salad Caprese Skewers and realized they were salad on a stick - a course that many people would never think could be made into an appetizer. This made me realize that I have, over the life of this blog, created an appetizer for every course of a meal.I promised you I would post links to my appetizers that would create an entire seven course meal of Tiny Foods for your guests! According to Wikipedia, a traditional seven course meal consists of these courses:
First Course: Appetizer
Second Course: Soup
Third Course: Salad or Vegetables
Fourth Course: Fish
Fifth Course: A meat: beef, pork or chicken
Sixth Course: Dessert
Seventh Course: Cheese
Some sources say that a palate cleanser such as a sorbet is the fourth course and they either leave off the salad or consider salad the appetizer or they leave off cheese course or put cheese in the place of the dessert. Other sources will include a starch course - traditionally served with the meat course and leave off either the salad or the cheese. I'm confused now, aren't you?
Since our whole meal will consist of appetizers or finger foods, many of which have cheese in them, I have chosen to leave off the cheese course and include a starch course between the meat and fish.
THE TINY FOOD DIVA'S SEVEN COURSE FINGER FOOD MEAL:
Each link will open in a new window for your menu planning convenience!
1st Course, Appetizer: STUFFED OLIVES TO DIE FOR
2nd Course, Soup: VICHYSSOISE SHOOTERS
3rd Course, Salad: SALAD CAPRESE SKEWERS
4th Course, Fish: CRAB ANGELS
5th Course, Starch: POTATO LATKES
6th Course, Meat: TENDERLOIN TIDBITS
7th Course, Dessert: GRILLED CHOCOLATE SANDWICHES
Enjoy and let me know how your guests liked their Tiny Food Meal!
Here's an interesting little quote about starters, appetizers and entrees from Wikipedia:
"In French, entrée means entry, admission. L'entrée (singular) or les entrées (plural) are the appetizers. In Great Britain, entrée may be used for the same thing but the term starters is more commonly used. In Australia, entrée is commonly used instead of appetizers or starters. Although it was originally one of the earlier courses in North America also, it is now used for the main course. OED lists it as the main course, but gives an additional British English meaning: a ready-made dish served between the fish course and the main course."
Too fun! I know what I'm serving at my next dinner party!
ReplyDeleteMelodieann- take some photos of the food and I'll post them up!
ReplyDeleteWish I had this 35 years ago! I was married 30 of the last 35 to a man who LIVED for finger foods. Think a 7 course tiny food dinner would have made him stay? LOL
ReplyDeleteI love that you have done this. It makes prep soooo easy and when it is easy and can be done in advance, that gives me more time with my guests.
Leslie - once upon a time we women were told the way to a man's heart was through food - did your Mom ever hand you that one on a platter?
ReplyDeleteGlad you liked the idea!