Aperitifs trends for spring-summer: instructions for use
Choosing the right foods
One of the secrets of achieving appetizers trends for spring-summer is of course the choice of foods to serve. And you are lucky the spring-summer season is very varied: tomatoes, cucumbers, zucchini and their flowers, melon, strawberries, watermelons ... and it is during this season that the cheese and the meat are the tastiest, since the cattle graze green grass.
Star recipes
No need to spend hours in the kitchen to prepare an aperitif. During the spring-summer seasons we especially want freshness and lightness.
Think of gazpachos with tomato, zucchini, but also with peas ..., kebabs of vegetables, shrimps, poultry, dips, tartars of meat or fish, small salads, toast and small sandwiches ... Revisit your pastries: instead of filling your little puff pastry cream, fill them with cream of cheese fresh. In the same spirit, bake your savory cakes in small madeleine molds, financial, muffins you will avoid cutting and facilitate the tasting of guests.
The presentation
Remember that the visual counts at least as much as your preparation. Do not neglect his presentation! Nice picks to assemble the different pieces of your mini hamburgers, keep the little rolls in shape or make pop cakes. Delicate spoons, or small plates for tartars, verrines for mousses and salads ...
Some books to inspire you
Several books are devoted to the preparation of appetizers and appetizers dinatoires
At Larousse « Aperitif easy and greedy "," Le petit Larousse des appetizers Dinners, "Tapas, appetizers et cie »or« Aperitif lollipops »by Valéry Drouet and Pierre-Louis Viel, in Solar« Spoonfuls of aperitifs »by Sylvie Girard-Lagorce,« Small bites and appetizers At Atlas ... The list is still long.
