The Art of the Nosh
Yiddish nashn, from Middle High German naschen to eat on the sly or to snack or the snack itself.
The nosh, the nibble, the small plate, is often the prelude to something wonderful. In thinking about a menu, contemplating the beginning can be the most exciting part. This is what will greet your guests or family first. It is the “hi, come on in, relax, have a drink and a little something before we gather at the table” part of the experience. In this case, it may be thought of as akin to the French hors d’oeuvres, which literally translates as “outside the work” or “outside the masterpiece.” It is a dish that stands outside of and in support of the main meal.
The nosh can also be a culinary event all its own. Looking to the French again (always a good idea as far as I am concerned) the term amuse-gueules, or “teaser for the palate,” refers to small dishes served as the event itself rather than the introduction to a main meal.
I also frequently find my use of the word 'nosh,' resonating with its original etymology. “Let’s grab a quick nosh before the play.” It tends to add a layer of sparkle and adventure to the day’s plans.
In any of the scenarios above, the key ingredients are the same: creativity, a sense of lightness, perhaps a thematic component, and above all, and most importantly, fun.
Should your nosh play the role of something outside the masterpiece or as the masterpiece itself, it’s important to think about a variety of elements when imagining your canvas.
Texture: I personally love a bit of crunch. Rosemary/garlic roasted nuts pair beautifully with the chewiness and intense flavors of dried fruit. The crunch of a seeded cracker or olive oil toasted baguette is the perfect counterpoint to a creamy Brie de Meaux. Fresh apple or pear add a light crispness to the more robust and fatty flavors of a country pate or oil cured olive tapenade. And the bite of a young, peppery radish or a lightly steamed carrot is the perfect partner to a smooth, creamy dip.
Color: Roasted red beet hummus. This is my favorite way to inject a vibrant burst of color to any pre meal fun. Your favorite collection of hard or soft cheeses, crackers and breads can will also contribute to the food painting you are creating. Something I always do is visualize the plate that has a little bit of everything on it. Choosing foods that, when paired together, create a beautiful presentation as well as tantalize the taste buds is all part of the fun.
Your nosh spread is, after all, a little work of art and should reflect the joy that was part of its creation. Ask yourself, “does it excite me?” If the answer is yes, then absolutely fabulous!
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While there are hundreds of books on creating that perfect pre meal excitement, here are few ideas for your next foray into the world of noshing with many more to come. Cheers!
A Beautiful Charcuterie Board-technically speaking, a charcuterie board is a display of cured meat only. It has more recently become synonymous with a presentation that includes a variety of cheeses, fresh and dried fruits and nuts. When ordering in a restaurant or wine bar, it is important to know if what you are getting if the former or the latter.
Crudité of Freshly Steamed Veggies with a Lemony Aioli Dipping Sauce
Creamy Red Beet Hummus with Toasted Pepitas