Aperitifs to canapés to my perfect cheeseboard
In restaurants, there’s an adage that people will always remember the bread and the coffee. The first and last things they have leave a lasting impression. There’s some truth in that. When entertaining at home, it’s important to get the details that ‘bookend’ the meal right.
Aperitifs
These are the first things that will greet your guests. I recommend having a few options for the aperitif. Try a Bellini, made with lightly sparkling Italian Prosecco blended with fresh peach purée. If you can’t get peaches, it doesn’t matter. Use strawberries, passion fruit or mango instead.
A bottle of crème de cassis is a great standby. Add a splash to dry white wine for a Kir, or to Champagne for a Kir Royale. A very cold dry fino or manzanilla sherry is another elegant choice.
Canapés
Didn’t somebody once say life’s too short to stuff a mushroom? I couldn’t agree more. Keep ‘nibbles’ simple – you’re not trying to get a star. Bite-sized bruschette topped with fine quality Parma ham, kipper pâté on fingers of melba toast, smoked wild salmon with blinis or some freshly shucked oysters with lemon are perfect. Olives, salted almonds or even homebaked cheese straws can’t fail either.
Cheeseboards
Choose one or two really excellent cheeses rather than feel you have to offer half a dozen. A whole baked Vacherin (a soft, rich cheese from France or Switzerland) for example, is a very special thing. Pair cheese with seasonal fruit or nuts, e.g. blue cheese with fresh walnuts or Lancashire with celery.
A classic selection might include a hard cheese, soft cheese and a blue or goat's cheese. Don’t overdo the bread and biscuits – just one type will do. Oatcakes, fruit bread or some sourdough are good choices.
Don’t forget to get the cheese out of the refrigerator an hour beforehand. The flavour won’t shine when it’s fridge-cold.
British cheeses have come a long way – don’t think French is always best. The French serve cheese after the main course; the British serve it after dessert. The choice is yours but I prefer cheese first.
