Arrange the dip on a platter with crackers, assorted crudites, and dill pickle chips. Serve it with an array of crackers, pitas, and crudites—and prepare to share the recipe. Random nubs of cheese or salami, cornichon, olives, whatever bottom of the bag crackers need to be cleared out, beef amuse bouche of crudites and berries, leftover steamed asparagus, whatever.
Susan Dunne, Hartford Courant, 26 Apr. Breakfast favorites, cheeses, fruits, crudites, salads, pastas, roasta, shrimp cocktail, watersedgeresortandspa. Add-ons include beef brisket chili, vegetable crudites, taco dip and chips and six red Solo cups and a variety pack of seltzers and light beers. This hearty, slightly tart dip assembled in the food processor would make for a nice mezze platter with another dip or two, such as five-minute hummus or herbed yogurt, pita wedges and crudites. This vibrant sauce makes for an eye-catching spread on crostinis under a nice piece of salami or served alongside crudites.
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Learn a new word every day. This article is about the hors d’oeuvre. The name comes from the French word for sofa, drawing on the analogy that the garnish sits atop the bread as people do on a couch. Because they are often served during cocktail hours, it is often desired that a canapé be either salty or spicy, in order to encourage guests to drink more. A canapé may also be referred to as finger food, although not all finger foods are canapés. The canapés are usually served on a canapé salver and eaten from small canapé plates. The spread is traditionally either a compound butter, made by creaming butter with other ingredients such as ham or lobster, or a flavored cream cheese.
Mayonnaise salads can also be prepared as spreads. Common garnishes can range from finely chopped vegetables, scallions, and herbs to caviar or truffle oil. Canapés are made from white, graham, and brown bread, sliced very thin and cut in various shapes. They may be dipped in melted butter, toasted or fried. They could be served hot or cold, spread with anchovy, crab or caviar paste, served with garnishes like green and red peppers, paprika, and lemon juice. Bread triangles can be sauteed in bacon fat, deep fried, or just buttered and browned in the oven. Mustard can be use as a spread for canapés garnished with chopped bacon, grated cheese, or chopped olives.
Still life with fruits, nuts, and large wheels of cheese. Hawaiian meal, roughly analogous to Southern U. Standard plate lunches consist of two scoops of white rice, macaroni salad, and an entrée. A plate lunch with more than one entrée is often called a mixed plate. Although the exact origin of the Hawaiian plate lunch is disputed, according to Professor Jon Okamura of the University of Hawaiʻi, the plate lunch likely grew out of the Japanese bento, because “bentos were take away kinds of eating and certainly the plate lunch continues that tradition”. As the days of the plantations came to an end, plate lunches began to be served on-site by lunch wagons to construction workers and day laborers. Later, local hole-in-the-wall restaurants and other stand-alone plate lunch restaurants began popping up, then plate lunch franchises.