KitchenAid KPFP850OB Instruction Manual - Page 36

APPETIZER PREPARATION AND SERVING SUGGESTIONS • When planning your menu, select an assortment of both hot and cold appetizers. • It's always wise to select as many make-ahead recipes as possible. • At minimum, plan on preparing 4 appetizers per guest per hour. • Set out serving dishes and platters needed for each menu item well in advance of your event. • Bake your appetizers in batches, so fresh, warm hors d'oeuvres will always be available. • For recipes calling for cooked chicken, consider: - purchasing broasted chicken from the deli - steaming, poaching, or grilling chicken breasts or thighs - using prepared or packaged chicken strips or cubes • To keep your hors d'oeuvres at the proper serving temperature, consider using slow cookers, heated chafing dishes, ice baths, and so forth. • When you're serving exotic or unfamiliar appetizers, label them with decorative place cards on the buffet table. Consider including a short story or explanation of the history, ingredients, or special preparation that went into their creation. 34