house of horror-d’oeuvres

What could be more frightening than having company arrive and not having a canape (or two) to greet them?

Fear not! Just in time for Halloween (and the upcoming holiday season) here are several appetizers that can be made well in advance and stowed in your freezer, or assembled in a matter minutes. Now you’ll always have something scrumptious to serve when the doorbell rings.

I like to offer one hot hors d’oeuvre and another cold passed or stationary one. The point of a canape is to simply whet the appetite, figure a total of three or four bite-size pieces per person. Remember guests should be able to hold their drinks in one hand and the food in the other.

It’s always nice if the canapés complement, not compete with what you’re serving for dinner. If meat is your main, perhaps a smoked fish for a starter.

If you’re having fish, then perhaps an antipasto platter. A vegetarian option is always a good bet.

My deepfreeze is home to several hot hors d’oeuvres. Thirty minutes before my guests arrive I preheat the oven and line a baking sheet with heavy-duty foil. The foil is key, because then you never need to wash the pan, once it’s cool just tuck it back in the cupboard.

Be sure to keep a few boxes of cheese puff cups with fig preserves in your freezer. You won’t believe how easy they are to prepare.

The English muffin bases make mushroom cheese crisps taste like you fussed.

Smoked salmon on cucumber rounds are practically calorie-free and look gorgeous on a tray.

Update your crudité. Asparagus with wasabi mayonnaise is a fresh twist.

Caprese skewers are another colorful way to integrate veggies.

Pass on the dip and serve olive tapenade over whipped goat cheese with pita chips instead.

With these recipes in your repertoire Willie knows your guests will roar for more- trick or treat!