Triple Layered Cheese Torte Ingredients: Bakery box lined with plastic wrap
1 cup minced red onion
Two 8 oz. pkgs. cream cheese, whipped
16 eggs, hard boiled and coarsely chopped
1/2 cup mayonnaise
4 large ripe avocados, mashed
1/2 clove garlic, minced
2 tsp. fresh squeezed lemon juice
12 oz. red caviar or lumpfish roe
4 oz. black caviar or lumpfish roe
1 tsp. salt
1/2 tsp. white pepper
Lemon slices and leaves for garnish Preparation: Line a bakery box with plastic wrap to use as the mold for the torte. The torte will firm up in the refrigerator, but it is a little fragile. Mix the onion and cream cheese together. Mix the chopped boiled eggs and mayonnaise together. The egg salad mixture will be the bottom layer. For the next layer, mix together the avocados, garlic, and fresh lemon juice. Once the bottom layer is done, gently add the guacamole with a spatula. The final layer is the cream cheese and onion mixture. Cover the bakery box and refrigerate the torte for a minimum of 2 hours. It can be made 2 days in advance. Note: See Project 5 to see how to put the finishing touches on the Torte.
Mushroom Tarragon Brie En Croute
Ingredients: 1 tsp. olive oil and butter
6 oz. fresh button mushrooms, chopped
2 Tbs. fresh minced tarragon
One 2.2 lb. wheel of Brie
Two 8 oz. packages cream cheese, softened
One 17.3 oz. package of puff pastry, thawed to room temperature
1 egg, lightly beaten Preparation: Melt the butter and oil in a large skillet over medium-high heat. Add mushrooms and the tarragon and saute. Stir occasionally until the mushrooms are tender and then season with salt and pepper. Remove from heat and cool for 5 minutes. Once cool, mix the mushrooms with the softened cream cheese. Unroll the puff pastry crust and remove the plastic wrapping and labels from your Brie. Use small decorative cookie cutters to cut out card suit shapes that will accent the top of the pastry. Spread the mushroom cheese mixture on top of the white skin of the Brie and work it into a dome shape. Wrap the pastry dough over the top of your Brie and mushroom tarragon mix. Fold the pastry down along the sides and under the Brie. Seal any open edges with extra crust. Brush the entire surface of the pastry with beaten egg to give it a golden brown color. Affix the card shape cutouts and baste them with the egg. Bake for 20 to 30 minutes or until pastry is golden brown. Remove Brie from oven and place baking sheet on a flat surface to cool for approximately 5 minutes. Note: See Project 5 ("Setting Up the Party") to see how to add the finishing touches. Expert Tip: Jeff Robinson, culinary expert, says that if you are looking for something to do with fillo dough or something to do different with a little pastry, fillo dough is very versatile and easy to use. Lay the sheets out, butter the sheets down and then place whatever filling or topping you want on the sheets of dough and roll them up. You can make them large or small, round or triangular, or whatever shape that will go with your party theme.
RESOURCES :
Hors D'Oeuvres
Model: 0789448955
Author: Victoria Blashford_Snell
(September, 1999)
To order this title from Amazon, click here.
DK Publishing - Main Office
New York, NY 10016
Phone: 212-213-4800
Fax: 212-213-5240
Sophisticated Entertaining: Spirited Food for Grown-Up Parties
1557883459
Jeanne Benedict
(October, 2000)
To order this title from Amazon, click here.
HP Books
Gaming and Entertainment Supplies (Kardwell International)
Kardwell International, Inc.
Orient, NY 11957
Website: www.kardwell.com
Corporate Services and Events
Corporate Services and Events
Knoxville, TN 37921
Phone: 865-540-3800
Tennessee Cheddar Cheese (Sweetwater Valley Farm)
Sweetwater Valley Farm
Philadelphia, TN 37846
Website: www.sweetwatervalley.com
Glow Light Supplies (Chemical Light)
Chemical Light, Inc.
Vernon Hills, IL 60061
Website: www.chemlite.com
Party Equipment (Rentals Rentals)
Rentals Rentals
Knoxville, TN 37917
Website: www.rentalsrentals.net
The Joys of Entertaining
Model: 0789203553
Author: Beverly Reese Church and Bethany Ewald Bultman
(April, 1998)
To order this title from Amazon.com, click here.
Abbeville Press, Inc.
GUESTS :
Chris Champagne
Visual Stylist
Cheryl Evanoff
Vice President, Regal Rents
6612 Shenandoah
Los Angeles, CA 90056
Phone: 310-529-0312
E-mail: Cheryl@regalrents.com
Jeff Robinson
2700 E. Broadway
Maryville, TN 37804
Phone: 865-740-7791
Culinary Expert
Private Chefs, Inc.
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