Appropriately named because of its resemblance to a dingy, boat molds are used to create sweet or savory canapés. The hors d’oevres created are perfect to be trayed up and sent round a room at a catered event, wedding or banquet. There are two types of boat molds, fluted edge and straight edge pans. The fluted edge molds are ideal for use when creating a dessert or appetizer with a crust so the edges can be pinched. Use the fluted edge molds to make individual tarts or small quiche Lorraine. They are easily removed from the mold and can bee refrigerated for a good amount of time before they need to be served. Straight edged boat molds should be reserved for foods that do not need a crust. These dishes do not need the aid of a crust to help keep them together. They can be used as small serving dishes for small single servings of fruit, tuna or chicken salads.

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