Hors D'oeuvre II

Monday, April 26, 2010

What better place to spend a rainy Monday afternoon than in the kitchen?

Today was our second (and last) day of hors d'oeuvres. Hors d'oeuvres are tough because they're a bit time consuming since you have to assemble individual bites and make them look presentable. I actually really enjoyed preparing these recipes..not to mention, it's fun to taste everyone else's bite-sized hors d'euvres.

Kim and I worked together to prepare Goat Cheese Mousse with Beet Quennelles and Buckwheat Blini with American Caviar.

The goat cheese mousse was simply a puree of goat cheese, milk, creme fraiche, roasted garlic, cumin, extra virgin olive oil, and walnut oil. There's a bit of gelatin in the mousse to help the mixture firm up and create a smooth, silky consistency. We also folded in some ground walnuts and minced chives. We topped each little mousse with a beet mixture that I made by mincing cooked beets with olive oil, canola, sherry vinegar, salt, and pepper. You definitely have to like goat cheese to enjoy this hors d'oeuvre (I LOVE goat cheese!).. The consistency was perfectly silky and the beets added a nice hint of sweetness to the tart goat cheese.
The blini were also very interesting to make. The batter was made with warm milk, yeast, sugar, buckwheat flour, all-purpose flour, and salt. After the mixture fermented and doubled in size, we added in an egg yolk and some beer. (This was all mixed up in the industrial-sized food processor to create a light, airy batter). Right before cooking the cakes, we folded in a whipped egg white. Then, we put the batter in a squeeze bottle to make it easier to create tiny "pancakes". The cakes tasted very interesting--they were light, but you could taste the beer in them (Kim and I were tempted to finish the beer.. we were good though!). They went perfectly with the accompaniements of caviar, creme fraiche, and chopped chives:

My group also made Shrimp Shao Mai Dumplings: (And unpictured Duxesses & Fois Gras Palmiers and Chicken Sate Yakitori)
At 4:00 all three groups presented their dishes. There was a lot to try today! A new class started today down the hall, so they came in our kitchen to sample our food. I'm jealous that it was their first day.. I don't want to be done with school!! I was also jealous of their crisp white uniforms... ours definitely aren't crisp or white anymore! Anyways, back to the food...

Chicken Sate with Southeast Asian Dipping Sauce:

Vegetable Confetti Pancakes with Tomatillo Salsa:

Thai Spring Rolls:

Spicy Crab Remoulade:

Smoked Salmon Parfait Shot Glasses:

Beef Sate with Peanut Dipping Sauce:

Smoked Salmon Crepes with Cream Cheese and Caviar:

Scallop and Pork Spring Rolls:

Coconut Shrimp in Puff Pastry Shells:

Tomato Mousse with Sun-Dried Tomato & Zucchini Quenelles:
We are making a sausages tomorrow which should be interesting! Then I'm having a girl's night out in the city with my sister :)

One more thing.. Kim brought in cookes from Levain Bakery for us to try. Let me just say, it was the most amazing cookie I have ever tasted. They were HUGE and cake-like with chocolate chips that are all gooey (which I don't understand because the cookie wasn't warmed up). So basically, I'm going to have to plan a trip to this bakery very soon because I need more cookies!!!!!


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