Night of 1,000 Canapés
I’ve served canapés in a little French maid’s outfit or a penguin-style tux, a hundred times — thanks to my years working in the Local 2 Banquet Department. I was a “fetching” young thing.
I’ve never made canapés. How hard could they be? What Herculean efforts required?
Canapés are the quintessential “cocktail party” food. They are NOT for supper, they are for endless snacking. Canapés are baby sandwiches, almost a joke— but when made well, they are each a mouthful of bliss.
Canapés are not appetizers, they are finger food— happily free of all cutlery. They fit in your palm, or a square napkin, a small plate.
Your other hand is hopefully holding a glass— in my recent party, I made an icy bowl of Vieux Carré punch, and a small cauldron of Champurrado (Mexican thick and spicy hot chocolate, I’ll tell you more at Christmas).
PREPARE THE LAUNCH
Canapé-making is a military operation. You need one day before the party to prepare all your “soldiers” …