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"A Party Delight is Hors-d'oeuvres and Club Martini & Rossi Cocktail, Alright...... Tonight!"

  • Danny Peter Flores
  • Jan 25, 2021
  • 1 min read

Ingredients for the Cocktail Mix:


1) Martini & Rossi Asti (R) shots to fill a Martini glass


2) Angostura Orange Bitters (R) (2 dallops)


3) Angostura Bitters (R) (Amaranth) (2 dallops)


4) B18 Cucumber Bitters (R) (2 dallops)


5) Club soda for seltzer


6) Small bar spoon of fine sugar and finally shaken to effervescence


7) Top with a baby onion on toothpick for garnishing and serve over the counter




Our Hors-d'oeuvres Selection of Delights:


1) (48 for 6 people) Thick cucumber wedge base / topped with soft white Italian dessert cheese / tangy sweet-sour shrimp dipped in marinara sauce


2) (48 for 6 people) Ceramic shell plate as a base / topped with sweet basel & oregano leaves / then soft white Italian dessert cheese / bits of candied smoked Salmon - sweet bits of tomato relish mixed


3) (24 eggs X 2 = 48 halves for 6 people) Make deviled eggs 24 to make 48 egg white halves / place hardboiled yolks with 1 1/4 c. mayonnaise with 5 tsp. mustard (prepared) with and pepper to taste / cucumber & white Italian dessert cheese and cherry tomato relish / put through food processor and pipe back in to the top and garnish with parsley





 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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