THE CANAPÉS

Minia­ture mar­vels to whet guests’ ap­petites, by Emily Few Brown

Town & Country (UK) - - TASTE -

Per­haps the trick­i­est part of any wed­ding is that pe­riod be­tween the cer­e­mony and the sit-down sup­per, when guests are milling around ex­pec­tantly. Timings are ev­ery­thing: I rec­om­mend no more than an hour and a half for the re­cep­tion, with about eight canapés a guest. The dishes should com­ple­ment the set­ting: for a coun­try­side event, we might of­fer our ri­cotta crous­tades with pea, broad bean and lemon, whereas so­phis­ti­cated seared tuna with co­rian­der and pesto suits a sleek Lon­don ho­tel. Spring­time cel­e­bra­tions call for re­fresh­ing cock­tails with a fruity or flo­ral base, such as wa­ter­melon, el­der­flower or grape­fruit. Emily Few Brown is the man­ag­ing di­rec­tor of Spook Cook­ing (www.spook­cook­ing.com).

be­low and left: spook cook­ing cock­tails

left and be­low: spook cook­ing canapés

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