 Smoked
Salmon ProfiteroleCheese, Onion and Tomato Vol Au Vent
Sesame Ginger Beef and Asparagus Roulade
Miniature Pumpkin Mouse Parfait
Strawberry Puff Pastry
Quality Street Kitchen & Catering owner Joann McKeown had a wonderful
idea-why not share her unique recipes for a festive holiday party with
our readers? We agreed it sounded like a very good idea since the
holidays are upon us and many are thinking about our menus. Check out
Joann's appetizer ideas and give them a try this season, or for any
party!
Smoked Salmon Profiterole
(Makes approximately 35)
8 oz sliced Smoked Salmon
3 Tbls Capers
Fresh Dill
1 recipe Crème Fraiche
1 recipe Pate a Choux
Crème Fraiche:
1 cup heavy cream
1/4 cup buttermilk
1 tbls lemon juice
Mix all 3 ingredients together. Cover and let sit at room temperature
for 8 hours, then chill in refrigerator.
Pate a Choux
1 cup water
1 stick of unsalted butter
1 cup all purpose flour
1/8 tsp salt
4 - 5 large eggs
Heat water and butter and bring to a boil. Add 1 cup flour and the salt.
Stir vigorously over medium heat until mixture forms a ball,
approximately 3-4 minutes. Transfer dough to a mixing bowl and beat on
medium speed for approximately 1 minute allowing the dough to cool
slightly before adding eggs. Add eggs, one at a time, mixing each
thoroughly. Transfer dough to a piping bag. Pipe quarter size mounds
onto a sheet pan covered with parchment paper. Bake in preheated oven at
400 degrees for approximately 20 - 25 minutes. Use a fork to poke holes
in the side of the profiteroles and let cool in the warm oven for
approximately 25 minutes. Profiteroles should be brown and dry in the
middle.
When profiteroles are cool, slice horizontally and fill with a slice of
smoked salmon, a dollop of crème fraiche, a caper and a piece of dill.
Cheese, Onion and Tomato Vol Au Vent
(Makes approximately 35)
1 sheet frozen puff pastry , thawed
2 tbls butter
3 tbls vegetable oil
1 large onion, sliced thin
1 cup sun dried tomatoes, chopped
1/4 cup white wine
1/2 tsp of Cayenne Pepper
Salt and Pepper to Taste
Mozzarella Cheese (or any soft cheese)
Fresh Basil, chopped
Unfold puff pastry onto lightly floured surface. Cut into 2 x 2 inch
squares. Using a round cookie cutter, smaller than the square, press
into center of pastry square, but do no remove the circle. Place on
sheet pan with parchment paper and bake in a pre-heated 400 degree oven
for approximately 15 minutes. Pastry should be puffed and golden brown.
When cooled, remove only the "lid" of the circle, to form a pastry case
or shell.
Heat butter and oil in a fry pan. Add onions, cayenne, salt and pepper,
and sauté on medium heat. Continue to cook onions, stirring very little,
until the onions are caramelized. Add white wine and continue cooking
until the wine is almost dry. Add chopped sun-dried tomatoes, and remove
from heat.
Place pastry shells on sheet pan with parchment paper. Place a piece of
cheese in the center of the shell and top with onion and tomato filling.
Place in 400 degree oven for approximately 1 -2 minutes or until cheese
is melted. Remove from oven. Top with chopped basil and serve.
Sesame Ginger Beef and Asparagus Roulade
(Makes approximately 30)
1 lb Asparagus Spears, trimmed and blanched
1 lb Top Round or Top Sirloin, very thinly sliced
2 tbls vegetable oil
Salt and Fresh Cracked Pepper
Sesame Ginger Sauce
1 tbls Soy Sauce
1/4 tsp Ground Ginger
1/4 tsp Sesame Oil
1/4 cup Chopped Onion
1 cup Demi-glace
Toasted Sesame Seeds
(As an alternative to the Sesame Ginger Sauce, you can use your favorite
brand of teriyaki sauce)
Wrap each asparagus spear with a piece of thinly sliced top sirloin.
Sear in fry pan in hot vegetable oil. Remove from pan.
Heat demi-glace. Add soy sauce, ginger and sesame oil. Drizzle sauce
over beef and asparagus roulades. Heat in 375 degree oven for
approximately 5 minutes. Sprinkle toasted sesame seeds on top and serve.
Miniature Pumpkin Mouse Parfait
(Makes approximately 12)
1 cup canned pumpkin
1 cup instant vanilla pudding, prepared
1/2 cup brown sugar
1/2 cup granulated sugar
1 1/4 tsp pumpkin pie spice
1 tsp dark rum (optional)
3 cups heavy whipping cream
3 tbls sugar
1 tsp vanilla extract or vanilla paste
1 pre-made pie crust
Cinnamon sugar
Prepare pudding. Mix pumpkin, sugars, pumpkin pie spice and rum. In
separate bowl, whip heavy whipping cream and 2 tbls sugar, until stiff
peaks form. Fold pumpkin mixture with 1 cup prepared pudding. Fold in 1
cup of the whipped cream. Refrigerate.
Meanwhile, unfold pasty onto lightly floured surface. Sprinkle with
cinnamon sugar. Using miniature cookie cutters, make seasonal cut outs.
Bake at 400 degrees for approximately 10 minutes.
Transfer pumpkin mousse into piping bag. Transfer remaining cream into
piping bag. Layer mousse and cream in 2 oz shot glasses. Top with
whipped cream and decorate with miniature pastry cut-out.
Strawberry Puff Pastry
(Makes approximately 35)
2 lbs Fresh Small Strawberries
1 recipe Pate a Choux
1 recipe Cream Filling
Pate a Choux
1 cup water
1 stick of unsalted butter
1 cup all purpose flour
1/8 tsp salt
4 - 5 large eggs
Heat water and butter and bring to a boil. Add 1 cup flour and the salt.
Stir vigorously over medium heat until mixture forms a ball,
approximately 3-4 minutes. Transfer dough to a mixing bowl and beat on
medium speed for approximately 1 minute allowing the dough to cool
slightly before adding eggs. Add eggs, one at a time, mixing each
thoroughly. Transfer dough to a piping bag. Pipe quarter size mounds
onto a sheet pan covered with parchment paper. Bake in preheated oven at
400 degrees for approximately 20 - 25 minutes. Use a fork to poke holes
in the side of the profiteroles and let cool in the warm oven for
approximately 25 minutes. Profiteroles should be brown and dry in the
middle. Cut off tops of profiteroles and hollow out inside leaving space
for cream filling and a strawberry.
Cream Filling:
1 3 oz box instant French vanilla pudding, prepared
4 oz package cream cheeses, softened
7 oz can sweetened condensed milk
1 cup heavy whipping cream
2 tsp sugar
Combine the cream cheese and condensed milk together. In a separate
bowl, beat heavy whipping cream and sugar until stiff peaks are formed.
Fold the whipped cream into the prepared pudding. Fold the cream cheese
mixture with the pudding and cream mixture. Transfer to piping bag. Pipe
filling into profiteroles.
Cut tops from strawberries. Place 1 strawberry upside down on each
profiterole. Chill in refrigerator.
Quality Street Kitchen & Catering
P.O. Box 937 o 41675 Fenwick Street
Leonardtown, MD 20650
301-997-0700
www.qualitystreetcatering.com
Open: Tuesday - Friday: 11AM - 5PM, Saturday: 10AM - 4PM
Sunday & Monday: Closed
(Monday-now open for the holiday season, 11 a.m.-5 p.m.)
Quality Street Kitchen & Catering is a multi-dimensional business
serving Southern Maryland with kitchen culinary products, classes to
advance your food preparation skills,
and catering for you or your place of business. |
