We recently attended a cooking class at Chef’s Emporium in Berlin, Connecticut with instructor, Donna Veach, to prepare Holiday Finger Foods. Here are the recipes so you can make them for yourselves at home.
Donna Veach is a good cooking instructor and makes the class a lot of fun. She is well educated in food preparation and even showed us how to properly roast a pepper. Next time you see her, ask about it. Donna makes her students feel at ease so everyone joins right in and it makes the class that much more entertaining.
Have you taken one of the Chef’s Emporium classes in Berlin, Connecticut? If you haven’t been to a cooking class you really should. The classes are small and every students participates in the cooking process. The chefs are knowledgeable and the night is fun as you sit around the large table, drink wine, and chat and eat with fellow students. Look on Groupon, SaveNowCT.com, and Living Social, for their half price coupon specials. They run them almost every month.
717 Berlin Turnpike
Berlin, CT 06037
Prosciutto Wrapped Stuffed Dates
- 1/2 cup goat cheese
- 1/4 cup Blue Cheese or Gorgonzola Cheese
- 24 whole pitted dates
- 6 very thin slices of prosciutto
1. Mix cheeses and set aside.
2. Split dates careful to not go completely through.
3. Stuff dates with teaspoon full of cheese.
4. Wrap stuffed dates with small slice of prosciutto.
5. Place on cookie sheet lined with parchment paper.
6. Bake at 350 degrees for 5 to 7 minutes or until warm and cheese is slightly melted.
Mini Muffins with Tapenade and Mascarpone
Makes 24 mini muffins
- 1 red pepper, roasted and peeled, chopped
- 1 tablespoon baking powder
- 2 cups flour
- 1/4 teaspoon salt
- dash of pepper
- 3/4 cup grated Parmesan cheese
- 2 eggs, beaten
- 1/4 cup olive oil
- 1/2 cup whole milk
- 1/3 cup Mascarpone cheese
- 24 washed fresh basil leaves
1. Grease mini muffin pan.
2. In large mixing bowl, add flour, baking powder, and cheese. Add salt and pepper.
3. Make a well in dry ingredients, add milk and eggs, fold gently. Better will be lumpy.
4. Fill muffin pan and bake 15 to 20 minutes or until skewer comes out clean.
5. Slightly cool muffins on wire rack. Meanwhile make the Tapenade.
Tapenade is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. It is a popular food in the south of France, where it is generally eaten as an hors d’œuvre, spread on bread. – Wikipedia
- 1/2 cup pitted Kalamata olives
- 1 clove garlic, finely chopped
- 2 teaspoons unsalted capers, drained
- 2 tablespoons olive oil
- 2 teaspoons fresh lemon juice
1. Blend olive, capers, and garlic in food processor.
2. Add olive oil and lemon juice to from a paste. Season with a dash of pepper.
3. Heat oil in a sauce pan and fry the basil leaves until they are crisp. Remove basil leaves and drain them.
4. While still warm, cut the tops off of the muffins and set aside. Hollow out a small hole in the muffins bottoms.
5. Spoon 1/2 teaspoon Mascarpone cheese into hollowed out muffin bottom.
6. Add 1/2 teaspoon of Tapenade to muffin bottom.
7. Top with a basil leave, place muffin top on muffin bottom.
Sweet Potato Wedges
- 2-1/2 to 3 pounds sweet potatoes, washed, peeled, and cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon lightly crushed fennel seeds
- 1 tablespoon lightly crushed coriander seeds
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon sea salt
1. Toss potato wedges with olive oil, seeds, salt, and pepper. Make sure that when you cut the wedges they are evenly cut. If the edges are too thin they will burn or get too crispy.
2. Bake at 400 degrees for 30 minutes on a cookie sheet. Turn it necessary to let them cook evenly.
Crab Cakes Recipe
- 1 pound crabmeat (pasteurized or fresh).
- 1 egg
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay seafood seasoning
- 1 teaspoon dry mustard
- 1/2 cup crumbled crackers (Ritz or similar)
- 1/4 cup mayo
- 1/4 teaspoon white pepper
- 1 teaspoon finely chopped red onion (optional)
- 1 teaspoon finely shopped celery (optional)
1. Combine all ingredients except crackers and crab meat.
2. Mix in crab meat and crackers.
3. Form mixture into small balls or patties.
4. Either saute crab cakes in tablespoon of Canola oil in frying pan or bake on greased cookie sheet in 375 degree oven for 10 minutes, flipping once to brown both sides. Baking the crab cakes may make them less oily.
5. Drain crab cakes on a paper towel-lined plate.
Do you have some finger foods you like to serve at parties you can share?