Recipes from Appetizer Demo

Back again.  A bit of a hiatus - been very busy but as promised, here are the recipes from the Appetizer Demo at Domas on Thursday 21 July.  Enjoy!

Asian Noodle Twists

Ingredients

For the Noodle Twists

3 Eggs

½ lb angel hair pasta

1/8 cup soy sauce

1/8 cup Thai fish sauce

1/4 tablespoons sesame oil

1/8 cup rice wine vinegar

1 tablespoon hot sauce (more or less to taste)

1 green onion – minced

½ bunch cilantro minced

1 tablespoon toasted sesame seeds

For the Garlic Ginger Soy Sauce

1 cup lite soy sauce

1 tablespoon minced garlic

 tablespoon minced ginger

1 tablespoon minced green onion – green part only 

Directions:       Pre-heat oven to 400 degrees.  Bring 6 quarts of salted water to a boil and cook pasta according to package instructions to al dente.  While the water is coming to a boil, in a medium mixing bowl, whisk the eggs.  Then add all other ingredients and mix thoroughly.  When the pasta is done, drain and rinse with cold water until luke warm.  Add the pasta to the mixture and combine completely.  Spray a sheet pan with cooking spray.  Twirl the pasta with a two pronged fork and spoon to desired size.  Place on the sheet pan.  When all the nests have been twirled, place in the oven and cook for approximately 10 minutes or until the nests are firm and set.  For the dipping sauce, combine all ingredients and let sit in the refrigerator for at least one hour.  To serve – place the noodle twists on a platter with a bamboo skewer inserted through them and drizzle with the dipping sauce.  Serve hot or at room temperature.

Smoked Salmon Mousse in

Cucumber Cups

Ingredients

4 oz. Smoked Salmon

8 oz. Softened Cream Cheese divided into 8 pieces

¼ Cup Heavy Cream (or more if necessary)

1 Tablespoon Lemon Juice

1 Tablespoon Dill – Chopped

1/4 Teaspoon Fresh Ground Pepper

1 Hot House (English) Cucumber

Dill Sprigs for Garnish

Special Equipment

Piping or Pastry Bag with Decorative Tip

Food Processor

Channel Knife

Melon Baller

Directions: Put the salmon into the bowl of a food processor and pulse until it becomes a paste.  Add the Lemon Juice and pulse a few more times.  Add the cream cheese one piece at a time and mix until smooth.  With the processor running, add the cream (add more if the mousse is too thick.)  Add the chopped dill and pepper and pulse a few more times.  Put the mousse in the piping bag using a baking spatula and set aside to rest while preparing the cucumber.

Cut the ends off the cucumber and discard.  Using a channel knife or dinner fork, score the entire length of the cucumber on all sides.  Cut into 1 inch pieces and with the melon baller, scoop out one side to make a small bowl for the mousse.  Squeeze the mousse into the cucumber cups in a circular swirling fashion.  Carefully put a small sprig of dill on top of the mousse and serve immediately or refrigerate for 30 – 60 minutes covered.

Cremini Mushrooms Stuffed with

Herbed Goat Cheese

Ingredients

20 Cremini Mushrooms – stems removed

Olive Oil

Salt and Fresh Ground Pepper

8 oz Goat Cheese - Softened

1 Teaspoon Fresh Thyme – Chopped

1 Teaspoon Fresh Rosemary – Chopped

1 Teaspoon Fresh Dill – Chopped

1 Teaspoon Fresh Basil – Chopped

1 Tablespoon (or more) Heavy Cream

Salt and Pepper to taste

Equipment

Mixing Bowl

Wooden or Bamboo Spoon

(Or use a Food Processor)

Piping or Pastry Bag

(Or gallon sized plastic bag)

Cooking Spatula

Sheet Pan

Directions:  Pre-heat the oven to 400 degrees.  Using the end of a small spoon, clean out the mushrooms to make rooms for the goat cheese mixture.  Put the mushrooms in a mixing bowl and season with olive oil, salt, and pepper and gently mix to coat.  Place the mushrooms right side up on a sheet pan and cook for 5 minutes.  Remove the mushrooms to a plate covered with paper towels to drain any excess liquid. 

You can process the goat cheese mixture in a food processor or by hand in a mixing bowl.  Whichever you choose, mix the goat cheese, herbs, cream, and pepper together thoroughly.  Put the goat cheese mixture in a piping bag.  If using a plastic bag, cut a small hole in one of the corners to allow the mixture out. Turn the mushrooms out upside down on a sheet pan.  Fill each mushroom with the goat cheese mixture.  Turn the oven on to high broil and move the oven rack to the highest position.  Broil until the goat cheese bubbles and begins to brown, about 5 minutes.  Serve hot.

If you would like the recipes for the other menu items from that night just let me know!