I had a great time teaching in Wayne, New Jersey last week at Adventures in Cooking. Thanks to all who attended. Here are some tips that I compiled to help with throwing an hors d’oeuvres party.
Hors D’Oeuvres Tip Sheet
There are so many great pizzas out there, but this is one of my very favourites. A pizza stone in your oven will significantly improve your results, creating a crispy crust and decreasing your baking time. If you’re not a big fan of mint, try using basil in its place.
This recipe is an adult and sharp-looking version of an old university classic - the “jello-shot". Served on a slice of lime, it is a great way to get a holiday party started.
Although it was a surprise to me, this was the favourite recipe of the students in the hors d’oeuvres class at Adventures in Cooking last week. Turkey meat instead of beef or pork lightens up this little appetizer, and using the Porcini Spice Rub from Palette Fine Foods adds a great boost of flavour. Roll these as big or as small as you’d like, but be sure to adjust the cooking time accordingly. If you do decide to make large meatballs, it is better to cook these in the oven rather than on the stovetop.
