![Let me explain why Canapés are my secret weapon with the #FlightessPhilosophyEvery Flight Attendant can relate to the heart-pounding-pressure induced service flow of your onboard guest’s meal. It can be nerve-wracking to ensure that the flow of your dining experience is executed perfectly. You’re balancing oven-cooking times, a microwave, setting up for a formal dinner table in the cabin, refilling drinks, performing wine service, all while ensuring your galley doesn’t look like a bomb just exploded. There are so many pieces to this puzzle and each one has to be executed with precision and the utmost finesse and grace.From the time you set your tablecloth, forks, knives, napkins, butter, and condiments; your guests are waiting. They’re ready to eat, and the sight of their table being set without any food to accompany it only exacerbates their hunger more. It’s a critical time for the Flight Attendant in the galley to act with haste in getting the first course out.This is where the true art of the canapé comes into play.I never list my canapés on the menu for the guests to see. I want them to be completely and totally surprised by a small serving tray emerging from the galley with bite size, beautiful canapés for them to enjoy while I slip back into the galley with ease to continue preparing their first course.It is truly the art of distraction.Not only does it create the sensation of a fine dining meal where the Chef sends out an unexpected amuse bouche to each table, but it creates a threshold of time for you as the Flight Attendant to then take a breath, and thoroughly plate and prepare your first course. It not only sets the tone, but also the pace for the experience you are wielding for your guests.This canapé is super fast and easy to assemble and best of all requires no heating or cooking which is a critical factor in prep time flow.Dried Apricots. Pistachio. Blue Cheese. Honey. Micro green [link in bio]](https://www.flightess.com/assets/plugins/instagram-feed-pro/img/placeholder.png)
Siljans mini croustade shells are a crispy cup for the ultimate hors d’oeuvres and dessert. 30 mm(1 1/2 inch) edible, wafer thin base for creating an ideal bite size, cocktail snack.
I keep these in my long shelf life pantry drawers and they always come in handy!
Pictured in this canapé is air cured dried beef, tête-de-moine cheese, truffle pearls and micro green garnish.
“A new way to canapé”💃🏽💃🏽
- try doing this with your passengers after you’ve set the table, simply drop off a “palate opener” and describe what it is
- this is an easy go-to-no-fuss-no-galley-destroying-nibble to whip up in under five minutes
- BONUS: it buys you some time to get any hot appetizers/soups/or salads prepped
- what ultimately makes this a good palate opener is that the flavor profiles are diverse but still balanced
- fill a crispy shell with goat cheese (pictured here is a sheep’s Brie because that’s all I had in my fridge bag but goat works best) a dash of honey, a few pomegranate seeds, and some thyme for warmth
Check out my recipe for Lemon Mascarpone Strawberries
