![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)
Tools Needed
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
- spring mix (preferably the French mix ’mesclun’ )
- Avocado
- mustard
- lemon
- olive oil
- salt and pepper
𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬
- -Dice up 1 Avocado and layer pieces around a food ring
- – Using the avocado as your base, stick the stems of your spring mix into the avocado, this gives it height
- -As you can tell, I never measure anything (very Italian of me, right? ) and I taste as I go (but please don’t reuse your tasting utensil, that’s a no-no ) I added about 1 espresso spoons worth of mustard, a couple glugs of olive oil, salt and pepper, and one squeeze from half a lemon.
- Using my milk frother, I then emulsified my dressing. Tasting along the way to make sure all the flavors are balanced!
P.S. Not to worry dear ones, hands were thoroughly washed before prepping, and it was for my captain ( he’s family😙 ) always wash hands & wear gloves when handling passengers food
