advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Hors d'Oeuvre Platters

The Martha Stewart Show, December 2007

Make your party look like it was professionally catered and decorated with just a few detailed additions to your hors d'oeuvres presentation.

Rock Salt
When served on a wooden tray laden with items such as baked potatoes with creme fraiche, salmon roe, and chives, heated rock salt can help to keep your hors d'oeuvres warm. Simply reheat the potatoes on the salt in the oven at 350 degrees for between 10 and 15 minutes. Tip: Protect yourself from burns by using an underlying platter.


Seaweed and Rock or Coarse Salt
Use seaweed and rock or coarse salt when serving shrimp or raw oysters. Unlike ice, the salt provides support for items like oysters and clams, but will not melt.

Chickpeas
Simply take chickpeas from their jar, cover a platter with them, and top with pita cups full of red hummus to add color to your serving set up.

Peanuts
Dress up hors d'oeuvres such as beef or chicken sate by first covering your serving pedestal with peanuts. Then, place the sate, on skewers with peanut sauce, atop your peanut base, creating a lovely -- and entirely edible -- display.

Spices
Add some extra flair to skewered salmon appetizers by first covering the platter with an array of appropriate spices, such as fennel, coriander, and cumin. Then, simply place the skewered salmon and dipping sauce atop your spice-covered platter.