MONDAY, NOVEMBER 16TH, 2009
NANUET LIBRARY 7-9PM
I will be demonstrating some Appetizers:
Mushroom Rolls or Cigars - This is a tried and true recipe. These were even served in the Kennedy White House by Chef Rene Verdon
Spring Rolls - These particular ones use tofu, or bean curd as it used to be called, napa cabbage, water chestnuts, scallions, garlic and ginger. Maybe some chinese mushrooms.
Polenta Rounds - Just make some (non-instant) polenta, cut into rounds, and top with something savory like: roasted red peppers, caramelized onions, feta cheese, mozzarella cheese, olives, tapenade, pesto, marinated artichokes, etc. Whatever you like.
Pissaladiere - Usually served in a flatbread style. Here I have morphed them into small triangles of puff pastry with the onions, anchovies, herbes de Provence, and olives inside the packet. Not southern France, but southern New York.
Shrimp Cucumber Cups - marinated some shrimp in garlic, lemon zest, parsley and olive oil. Marinate some little cut tomatoes with a similar mixture. Cut up the cucumbers zigzag style, scoop out the insides and fill first with the shrimp topped with the tomatoes.
Dates with Bacon - Roll some bacon around a pitted date and broil. Stick in a toothpick or put on top of some thin bread ovals or rounds with a smear of...I don't know....some chutney perhaps.