The holidays are just around the corner and you may be presented with some challenging food items. If you ever wondered how to eat some of the following foods, rest assured you are not alone. Here are a few holiday foods defined :
AmuseBouche (Amooz-boosh) – Tiny little morsels of food that are offered before a meal to blunt the appetite. Generally eaten with your fingers.
Bouillabaisse (Bool-yah-base) – A highly seasoned fish stew. Eat with a spoon and/or small seafood fork.
Carpaccio (Kahr-pah-chee-oh) – Thinly sliced raw beef, drizzled with olive oil, lemon juice and seasoning. Eaten with bread or crackers or cut with a knife and fork.
Foie Gras (Fwah-grah) – A paté made from goose liver , seared and served warm or chilled. May be sliced with a knife or fork and eaten with crackers or toast points.
Haricots verts (Ah-ree-koh VERH) – French for green beans. Usually thinner and longer than the American green bean. Eaten with a fork or a knife and fork.
Paté (Pah-TAY) – Finely minced liver or meat, eaten with toast points with your fingers.
Quiche Lorraine (Keesh-loh-rain) – A pastry crust filled with a mixture of eggs, seasonings and cream. Other ingredients such as meat, ham, onion and bacon may be added.
Toast Points – Small, crisp pieces of bread that serve as a platform for various food items.
To read more of my holiday dining tips read Mind your manners: Planning, dining etiquette make guests feel most welcome on Mlive.com