Cake Lollipops…Is the cupcake dead?
A big trend right now are cake “lollipops” or “cake pops”. They are tiny, cute, fun and tasty!
Will the cupcake survive this trend? Will “cake pop” stores start popping up all over the midwest? Will there be lollipop wars? I doubt it, but I think they will be around for a while.
Triple Cream Brie, Honey & Cracked Pepper Crostinis
These yummy appetizers are so easy and delicious, you will comeback to this recipe time and again!
You will need a nice french baguette, melted butter, triple cream brie, honey and freshly cracked black pepper and kosher salt.
Slice the baguette, on a bias, about a half centimeter in thickness. Cut about 3-4 slices per person. Brush baguette with melted butter and sprinkle with salt. Bake at 350 degrees for 10-12 minutes or until golden brown. Crostini can be prepared a day in advance.
Spread brie on crostinis, about 2 tsp. each. Bake in 350 degree oven for 4-5 minutes, on parchment lined sheet pans. Brie will be melted and lightly runny, let cool to room temperature.
To serve: Place crostini on platters, drizzle with honey and sprinkle with cracked pepper.
This appetizer is awesome with a nice, crisp white wine. Sancerre or Sauvignon Blanc work beautifully.
Tamarind Barbeque Chicken with Thai Basil Puree in Savory Cones
While on a trip to New York, we experienced a fantastic little appetizer… Tamarind Barbeque Chicken with Thai Basil Puree in Savory Cones. I immediately began working on replicating the flavors.
I roasted a whole, organic, free-range chicken and pulled all the meat from the bone (I then started to prepared chicken stock with the bones, no canned stock for us, thank you!).
For the tamarind barbeque sauce, I mixed tamarind paste with honey, chile garlic paste, cilantro, garlic, hoisin, ginger and chives. Turned out sweet and tangy all at once.
The thai basil puree is pretty simple, basil, garlic, scallion and parsley pureed with a little canola, lime zest and salt.
An easy way to serve this appetizer, would be to fry wontons, top it with the chicken,drizzle with a little basil puree and top it with either a cilantro sprig or fresh chives.
One of the best things about being a caterer is playing with our food! We are going to be experimenting this week with cake “lollipops”. We are catering an event for Children’s Mercy Hospital, and thought they would be whimsical and cheery. We’ll keep you posted.
Spring!
Spring is so close you can almost taste it! I am looking forward to the local farmer’s markets opening back up, and meandering through all of the produce, flowers and baked goods.
Spring to me means vegetables! Asparagus, artichokes, turnips, peas (I absolutely love Minted Spring Pea Soup) spring onions and morels. Love those morels! Sauteed in butter and white wine, banked alongside creamy polenta…mmmmm.
Happy Spring everyone, we’d love to hear about your favorite vegetable ideas.