spiCes

I can’t believe it’s party time again here at Lasang Pinoy, Sundays! For this round, let’s eat with our bare hands! Finger foods as it is commonly called, appetizers, canape, hors d’œuvre, pica-pica to some…which could mean, a little of this, a little of that…is a food preparation done for the purpose of entertaining guests and at the same time sustaining them while waiting for the main course to be served.

Though any food served prior to the main course is technically an hors d’oeuvre, the phrase is generally limited to individual items, not crudités, cheese or fruit. For example, a glazed fig topped with mascarpone and wrapped with prosciutto is considered an “hors d’oeuvre,” whereas figs on a platter are not.

It can be served on the main table, a buffet table or even passed around and during cocktail hours in order to encourage guests to drink more. They vary from fresh to frozen, hard to soft, cooked to raw, salty to spiCy but it will always be presented in tidbit portions. Some examples would be miniature beef pies, sausage rolls, crackers, puff pastry, sausages on sticks, cheese and olives on sticks, potato wedges or chips, chicken drumsticks or wings and spring rolls even pizza, hotdog, fruits and small slices of breads.

Pardon my photos above as it has been posted on this site way way back, [read:fino-toshop lol!] but I will try to update this announcement when I get around to making my own fingerific food! As my tag line goes, for this week’s challenge, …let’s eat in ONE PERFECT BITE!…at a time:) I can’t wait to indulge with your entries, pampagana palang busog ka na!