Greetings! Thanks for signing up for the Natural Cooking eLetter (web version) , and a big thanks to all of you who invited friends to join. If you find that you enjoy this eLetter and would like to share it with friends, you can invite them any time.

For this month's in-season and dessert recipes, follow the links in the right column. Happy eating! --Alison Anton

The French call them hor's d'oerves. The Spanish call them tapas. In Mexico, they're antojitos, and in Italy, antipasto. Whatever you want to call them, the appetizers make the first and foremost impression for your guest's entire culinary experience.

For the most dynamic impact upon your guests, try these simple appetizer guidelines that most seasoned chefs will follow to a tee:

On the most basic level, make sure the appetizers go with the meal, allowing the flavors and character to have continuity with the main course later on. Consider that the appetizers are the first act of your theme. The first bites should naturally drive your guest's tastebuds right into the main entree. Your theme has been broken, for example, if you dare serve sushi rolls with an Italian dinner.

If you will offer more than one appetizer, try varying the textures between them--something crunchy and something chewy, let's say. You may also want to experiment with varying the textures within one appetizer itself, like sauteed mushrooms inside a crispy phyllo dough wrapper. The sensual array of textures will unconsciously gear up the palate, leaving a sense of anticipation of what will come next. The possibilities are endless!

Since true appetizers are generally small portions, this gives you an open door to play with the flavor intensity inside each and every morsel. The first bite, which may be the only bite, can be loaded with rich, savory or exotic flavors, which might be too intense or extreme for an entire entree. Play with stronger herbs and spices, such as sage, taragon and cilantro, to kick-start the evening and enliven your guest's palates.

Since most appetizers are finger foods, always think about how easy it is to eat. Try not to serve appetizers that are hard to handle, are too messy or squishy.

I remember one party where I was served an appetizer of goat cheese wrapped in smoked salmon. Although this appetizer was definitely delicious, it was frustrating to have a squish of goopy cheese plopping out the tail end every time I took a bite. And since the hosts didn't supply the proper utensils, my hands were sticky and smelled of fish. Your guests shouldn't have to fuss with their food while socializing--unless, of course, this would be a source of entertainment for the cooks behind the scenes.

The appetizer course is fun to plan out and prepare, but no chef wants to labor all day with the appetizers. So make one that is very simple and one that is more complex. If you have one that is to die for and another that is simple but good, they will both be remembered as phenomenal.

Copyright ©2006 - Alison Anton - All rights reserved
WholeGourmet.com