Appetizers, Amuse-Bouche and Party Foods -More Appetizer's and Small Plates listed under the Asian/Indian, Italian and Spanish Tapas-
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| Classes are 3 hours/ 95. to 110. per person/ per class/ inclusive CLICK HERE: Payment and Class Registration
Savory European Tartes, Pasties, Galette & Dumplings/ (110.) per person/ 3-hour class A creative and lavish bounty of savory European tartes,
pasties, dumplings and galettes...Yum! Great For Parties! Alsace Tarte Flambée (Flammkuchen) Alsatian tarte with
caramelized onions, crème fraîche and bacon in a thin pizza style crust. English Cornish Pasties (Cornish
Pastry) Cornish
pastry filled with minced beef, rutabaga, carrot, onion, potato and herbs. Swiss
Chard-Chèvre-Tomato Galette Puff
pastry tart with Swiss chard, potato, rosemary, chèvre, and roasted cherry
tomatoes. Bonus Recipe: Hungarian Plum Dumplings (Szilvas Gomboc) Hungarian potato
dumplings filled with plums, cherries or jam, rolled into buttery bread crumbs with a touch of
cinnamon. Can be served
as dessert, main course or side dish.
The
Global “Hot-Pockets”/ (110.) per person/ 3-hour class Learn to make this delicious variety of
scrumptious handmade savory pastry pockets from around the globe! Polish Pierogi Polish style dumplings filled with potato, cheese,
sour cream and chives, sautéed with onions and browned butter. Indian Samosas Tri-folded savory pastries, filled
with peas, potato, cumin and garam masala, deep fried and served with raita and mango chutney. Argentine Empanadas Argentine style savory pastries filled with
cooked ground beef, mirepoix and seasonings-baked to a golden brown.
Retro Mod-Fondue Party! (110.) per person/ 3-hour class Break out the fondue
sets and let’s create this funtabulous combination of mouthwatering, retro-mod, melty-cheesy
party fondues with all the tantalizing accoutrements! Classic Swiss Fondue A tantalizing blend of Gruyère and Emmentaler
Cheeses, melted together with Kirshwasser, white wine, garlic, nutmeg
and black pepper. Served with crusty
French bread, tart apple wedges, boiled new potatoes, cauliflower and walnuts! Fonduta con Tartufi (Fontina and Black Truffle Fondue) Fontina and Italian Truffle cheese melted together with white
wine, porcini mushroom powder, fresh ground white pepper and truffle oil. Served
with crusty French bread, artichokes and button mushrooms. Fondue de Queso a la Cerveza A blend
of Manchego and Monterey Jack cheeses melted together with smoked paprika, lager
beer, garlic, cumin and fresh oregano. Served with roast poblano peppers, jalapeños and corn tortilla
chips. Bonus: Chocolate Fondue Bittersweet Belgium chocolate Fondue with strawberries, pretzel bits, mini marshmallows and apple wedges.
Mediterranean Tapas/ (95.) per person/ 3-hour class Crostini di Fave e Pecorino (Italy) Crostini with fava bean puree, mint chiffonade, pecorino cheese and truffle oil. Zaalouk (North African) Roasted eggplant-tomato-pepper-olive oil dip with chilies, fresh parsley and crusty flatbread. Buñuelos (Spain) Manchego cheese and Aleppo peppper “choux” puffs. Crevette a la Marocaine (Southern France-Morocco) Shrimp sautéed with garlic, ginger, paprika, tomato and coriander.
| Apps & Hors d’oeuvres/ (110.) per person/ 3-hour class Crostini and Bruschetta Toasted baguette slices w/ tasty toppings: mini croque Madame, fig jam & chèvre, tomato-basil etc... Deep Fried Ginger-Jalapeño Won-Tons with Sweet Chili sauce Won-tons filled with cream cheese, ginger, scallions, jalapenos and deep fried to golden brown. Rum-Marinated Chicken Drumettes Chicken drumettes marinated in rum, lime juice, coriander and roasted to golden brown. Caramelized Onion Puff Pastry Tart (Pissaladière) Puff pastry tart baked with a bed of caramelized onions, olives and herb de Provence. Baked Pear Wedges Wrapped in Prosciutto Baked pear wedges wrapped in sage and prosciutto with balsamic vinegar syrup.
French Hors d’oeuvres/ (95.) per person/ 3-hour class Gougères Choux puffs baked with chives and gruyere cheese. Champignons Farcis au Crabe Stuffed mushrooms with crab, garlic, parsley and a crunchy bread crumb-Parmesan topping. Croustade de Crevettes et Asperges Sautéed asparagus, shrimp, tarragon, cherry tomato crostini. Tarte a la Oignon Puff pastry, currants, feta crumbles, onions and pine nut tarts. Amuse-Bouche/ (110.) per person/ 3-hour class Flatbreads a-Go-Go! Fun to make oven baked flat breads with a variety of tasty toppings: roast veggies, pesto, herbs, sundried tomatoes, olives, cheeses etc.. Bacon Wrapped Garlic Prawns Marinated garlic prawns wrapped in green onions, bacon and baked to crispy brown. Walnut-Cheddar Cheese with Mango Chutney Combination of sharp cheddar and cream cheese, rolled in walnuts with mango chutney and served with crackers. Deep Fried Sweet Potato Won-Tons with Roast Garlic Cream Won-ton filled w/ sweet potato puree and roast garlic cream sauce. Vegetable Brunoise Filled Cucumber Cup Diced carrot, celery, onion and sweet bell pepper in a tangy vinaigrette spooned into cucumber cups.
The Crowd Pleasers/ (110.) per person/ 3-hour class
Smashed Potato Crisps w/ Crème Fraiche Sauce Bite-sized, boiled & smashed then baked red-bliss potato crisps, with crème fraiche topping. Prosciutto–Wrapped Greens Prosciutto wraps filled with baby lettuces, shaved parmesan and olive oil dressing. The Waldorf Astoria Apple, walnut, celery and blue cheese sauce on endive spears. Chickpea Hummus with Vegetable Medley Homemade chickpea-tahini hummus with flat bread crisps and fresh vegetables. Warm Marinated Olives Mixed olives gently warmed in olive oil infused with orange zest, rosemary and garlic. Party Foods/ (95.) per person/ 3-hour class These elegant bites are perfect for the dressed up or dressed down gathering
Shrimp and Scallop Croquettes Petite shrimp and scallop cakes with ginger-soy dressing.
Zucchini-Goat Cheese and Roast Pepper Roulades Zucchini strips rolled with goat cheese, roast pepper and chives.
Open-Faced Griddled Flank Steak Sandwich Griddled flank steak with caramelized onion, horseradish aioli on sliced baguette.
Brie Fondue with Crisp Apple Wedges Apple wedges dipped in melted creamy brie infused with fresh sage and white wine.
Savory European Appetizers/ (95.) per person/ 3-hour class
Alsace Onion-Bacon Torte Caramelized onion-bacon-custard torte, baked in a flaky pie crust. Endive-Chèvre-Apple-Walnut Spears Endive spears filled with goat cheese, apple and toasted walnuts. Mushroom Bouchées Baked puff pastry shells filled with Sherried mushrooms, shallots and fresh thyme. Crab and Shrimp Crostini Fresh crab, shrimp, green onions, pimiento, lemon and avocado on toasted buttered crostini. A Festive Holiday Gathering/ (95.) per person/ 3-hour class Spiced Apple Cider Warm apple cider with allspice, cinnamon, orange rind, clove and star anise. St. Andre-Fig-Onion Flatbread Griddled flatbread with St. Andre cheese, poached figs and caramelized onions. Bouchées aux Champignons Petite puff pastry cups filled with a sherried-mushroom-shallot ragout. Potato Crisps with Smoked Salmon and Mascarpone Crispy "smashed" potatoes topped with mascarpone, smoked salmon and chopped chives.
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