GILDED CAVIAR

Created by Lynn Neuberg of Easy Leaf Products
www.easyleafproducts.com

Ingredients:
Bite Size Blini
Beluga Caviar
Cream Fraiche
Fresh Herb, such as chive or tarragon
Gold Sprinkles/Coarse Grind-23kt

Method:
Make sure blini are room temperature. Gently place a teaspoon of caviar on top of each blini. Top with cream fraiche.

Garnish:
On the side of the cream fraiche place a fresh herb such as a chive and then sprinkle with pure 23 karat gold sprinkles.

Tip: Blini are small, yeast-leavened, buckwheat pancakes that originally come from Russia. Classically they are served with sour cream and caviar or smoked salmon.

MOUTHWATERING EGG SOUFFLÉ

Ingredients:
12 oz. turkey or ham diced
6 oz. Swiss cheese shredded
8 eggs separated
1 c. milk
1 bunch of green onions
3 T. butter
Salt and pepper to taste
6 T. flour

Method:
Preheat oven to 350 degrees. Mix ham or turkey, cheese, egg yolks and milk. Add salt and pepper. Chop and sauté green onions in butter for two minutes. Sprinkle flour over green onions and mix. Stir in turkey or ham mixture. Beat egg whites until stiff. Fold gently into turkey or ham mixture. Bake in greased 2-quart casserole dish at 350 degrees for 45 to 50 minutes.

Serves 6-8 people

QUICHE LORRAINE

A great luncheon idea is Quiche Lorraine with Strawberry Walnut Salad,
French bread and Petit Fours Mini Cakes for desert.

Ingredients:
1 prepared pie shell
6 oz of slab bacon, rind removed and cut into julienne strips
4 eggs
Pinch of ground nutmeg
1 cup of whipping cream
⅔ cups shredded Swiss cheese

Method:
Preheat oven to 350. To make the filling sauté the bacon in a little oil, drain on paper towels and set aside. Whisk three of the eggs with the nutmeg and some salt and freshly ground black pepper. Mix in the cream and strain through a sieve. Place in the refrigerator.

Beat the remaining egg and brush over the base of the pie shell. Place in oven for 7 minutes to seal the base and prevent it from absorbing too much moisture from the filling. Sprinkle the base with the bacon and cheese, and then pour in the egg and cream mixture. Bake for 20 minutes or until the filling is set and well colored. Serve hot.

CRANBERRY ORANGE SCONES

Ingredients:
4 cups flour
4 tsp baking powder
¾ cup sugar
1 tsp salt
Grated orange peel from 1 orange
1 cup butter, room temperature, cut into small pieces
2 large eggs
1/3 cup fresh orange juice
1/3 cup milk
½ - ¾ cup fresh cranberries (can substitute with frozen)

Method:
Stir into flour mixture, combining until dough is moist. If it is too sticky to handle, add a bit more flour. Mix in the cranberries. Turn dough onto floured work surface; knead a few turns. Divide dough into two balls; pat each into a circle.

Cut 6 scones (wedges) from each. Brush with reserved egg mixture. Put on greased cookie sheets and bake at 375 degrees for 20 to 25 minutes. Keep checking until they are golden brown.

Optional glaze: ½ cup confectioners’ sugar mixed with 1 tablespoon orange juice and drizzle over cooled scones.

FUN FRENCH FRIES

A fast and fun finger food for kids.

Ingredients:
1 Pound Cake
1 ½ cup Strawberries or Rasberries
1 ts Sugar
1 T. Lemon Juice

Method:
Take a pound cake and cut in pieces to look like french fries. Bake at 350 - keep turning until all sides are brown. For the fake catsup use either fresh strawberries or rasberries (approximately 1 ½ cups) add 1 teaspoons of sugar and 1 tablespoon of lemon juice. Put in blender. Place fries either in a paper cup or on a plate with the "catsup" on the side.

PEPPERONI PIZZA ROLLS

A great finger food for kids.

Ingredients:
Pillsbury Crusty French Loaf
Pizza Sauce
Pepperoni
Mozzarella Cheese

Method:
Use one Pillsbury crusty french loaf (found in the refrigerator section) and unroll until flat put on greased cookie sheet. Cover the entire sheet of dough with pizza sauce. In the middle of the sheet of dough place pepperoni slices lengthwise then cover all with shredded mozzarella cheese. Roll the dough until it looks like a tube. Bake in oven at 350 for about 30 - 40 minutes or until golden brown. Let cool for about 10 minutes and then cut into small slices. This is a great finger food!

PORK KABOBS WITH PINEAPPLE MANGO SALSA

Ingredients:
Pork tenderloin cut into cubes (approx. ¼ to ½ pound per person)
Pineapple cut into chunks
Red onion cut into chunks

Method:
A simple recipe for the grill, made special with a summery sweet salsa! Alternate the pork, pineapple and onion on skewers. Cook on grill for about 20 – 25 minutes or until done - serve with salsa.

PINEAPPLE MANGO SALSA

Ingredients:
1 cup of fresh pineapple, diced
1 fresh mango, peeled and diced
½ cup red onion, diced
½ cup red and orange bell pepper, diced
1 clove garlic, minced
1 tablespoon of fresh lime juice
1 tablespoon of fresh lemon juice
1 - 2 teaspoon of fresh cilantro minced
Optional: 1 jalapeno or chipotle pepper, finely diced

Method:
Combine all ingredients in a mixing bowl and refrigerate for at least 24 hours before serving. Makes about 2 cups. Adjust depending upon number of servings.

PAPAYA SALSA

Ingredients:
1 fresh papaya, peeled, cleaned and diced
1 red onion, diced
4 ripe tomatoes, without seed and sliced
1 bunch cilantro, chopped fine
4 large limes, juiced

NO ORDINARY MIMOSA

Created by Sean Bigley, Barchef of The Bellagio
on behalf of Easy Leaf Products
www.easyleafproducts.com

Ingredients:
¾ oz. Belvedere Pomarancza Vodka
½ oz. Caravella Orangecello
4 oz. Champagne or Sparkling Wine
1 oz. Orange Juice
ORO FINO (edible gold) Sprinkles (course powder)
1 lemon

Method:
Sprinkle ORO FINO (edible gold) course powder onto parchment paper. Cut the lemon and use one wedge to moisten the rim of the champagne glass. Twist the rim of the glass in the edible gold sprinkles until the rim is covered. Mix the vodka, orangecello, champagne/sparkling wine and orange juice. Serve immediately.

MAI TAI

Ingredients:
Start with a large glass
One ounce of light rum
½ ounce of orange Curacao
½ ounce of candy syrup
Juice of a fresh lime
Top with orange juice and ice
Serve with mint leaves and a pineapple slice

VAMPIRE'S BLOOD SHAKE

Ingredients:
2 cups strawberry yogurt
½ tsp. vanilla extract
1 package frozen strawberries thawed
Ice cubes
1 pint strawberry ice cream

Method:
1. Mix yogurt, vanilla and berries in the blender
2. Pour into tall glasses over ice cubes, or chill
3. Top with a big spoonful of strawberry ice cream

PETIT FOURS MINI CAKES

Ingredients:
Rose, Leaf Green Icing Colors
White Ready – To- Use Decorator Icing
Yellow cake mix

Method:
Bake and cool 1 ½ in. high cake in sheet pan. Position cakes on cooking grid over waxed paper. Heat canned icing in microwave at defrost setting for 20 – 30 seconds, stir. Tint a portion of icing rose. Pour icing in center of cake, spreading the edges with a spatula so that the icing covers sides and let dry.

Fill a decorating bag using a small dot tip with unheated decorator icing. Pipe dots on cake sides. Fill decorating bag using a rose tip with rose or white icing to create rose. Fill decorating bag using a tip that can create a leaf with green decorator icing and pipe leaves around the rose on top.

Flatten small candy cups and position a petit four on each.

BANANA CAKE

Ingredients:
1 ⅔ c. mashed fully ripe bananas
4 tsp fresh lemon juice
3 c all purpose flour
¾ tsp baking soda
¼ tsp ground cinnamon
1 c packed brown sugar
¾ c granulated sugar
1 tsp. Vanilla
1 ½ tsp. baking powder
¾ tsp. salt
¾ c/ butter or margarine (1 ½ sticks softened)
3 large eggs
¾ cup fresh coconut

ICE CREAM IN A BAG - VANILLA

For your outdoor party, offer this fun ice cream treat for kids!
It takes a little bit of legwork but it is well worth it!

Ingredients:
½ cup Cream (any kind will work)
1 tablespoon sugar
¼ teaspoon vanilla
6 tablespoons rock salt
1 pint-size Ziploc plastic bag
1 gallon-size Ziploc plastic bag

Method:
Add cream, vanilla, and sugar to the pint-sized zipper bag and seal it shut. Fill the large bag half full of ice, and add the rock salt. Place the small bag inside the large one and seal it carefully. Shake until mixture is ice cream, about five minutes. Pull the small bag off, and wipe it off so that you don’t get salt in the ice cream. Open the small bag, put a spoon in and enjoy!

JACK-O-LANTERN COOKIES

Ingredients:
9 oz chocolate wafer cookies
½ cup peanut butter, smooth
24 oz vanilla flavor almond bark
Orange paste food coloring
Candy corn

Method:
Spread a small amount of peanut butter on the flat side of the cookies: Melt almond bark following package directions. Remove from heat and tint with orange food coloring. Place on wire rack with waxed paper underneath. Place candy corn to make face. Cool completely before removing from rack.

SANTA TREATS

Leave a plate of these sweet holiday treats out and
Santa will make your house his first stop!

Ingredients
1 bag Chocolate Candies
⅔ cup flour
1 18-oz. roll store-bought refrigerated cookie dough
1 16-oz. can vanilla frosting
Red food coloring
1 bag mini marshmallows
10 large cupcakes, iced with red frosting (optional)
2 cookie sheet pans
10 8-inch lollipop sticks
Resealable plastic bag
Spatula

Method:
Preheat oven to 350 degrees. Line the cookie sheet pans with the parchment paper.

Knead the flour into the refrigerated cookie dough until smooth. Roll out the dough to a scant ¼-inch thickness. Using the, cut out 10 triangles and 10 circles, re-rolling the scraps if necessary.

Line up the circles on the prepared pans, and press a lollipop stick halfway into each circle. Arrange a triangle on top of each circle, overlapping it by ½ inch, with the tip curved to resemble a hat.

Bake for 12-17 minutes, or until golden brown. Remove from the oven, transfer to a wire rack, and let cool completely.

Using the photo as a guide, decorate the cookies. Tint ¾ cup of the frosting light pink; set aside. Spoon the remaining frosting into a resealable plastic bag; then snip a small corner and pipe frosting onto each hat to cover it. Decorate with Chocolate Candies; place a mini marshmallow at the very top. (For better results, work on one cookie at a time.)

Spread the pink frosting onto the circle part, and arrange the face with chocolate candies for the eyes, nose and mouth. Use marshmallows cut in half for the beard, and whole marshmallows for the brim of the hat.

Tip: Presenting the cookie pops in cupcakes is optional. If you prefer, simply offer them as pops. When serving them for a special occasion, consider wrapping them in a piece of cellophane paper (about 12 inches square), tied closed with a piece of curling ribbon.

Makes 10 pops.

Ham, Gorgonzola and Pear Crostin

Ingredients:

1. 1 8oz. package finely chopped ready-to-eat ham (about 2 cups)
2. 1 8oz. package cream cheese, softened
3. 1 15.25 ounce can Bartlett pears in heavy syrup, drained and finely chopped
4. 1/3 cup (3ounces) crumbled Gorgonzola cheese
5. 1/4 cup sliced green onion
6. 1/2 teaspooon seasoned pepper
7. 1 loaf French bread or 3 or 4 French sandwich rolls
8. 1/3 cup olive oil
9. Green onion slices for garnish

Method:
Combine ham, cream cheese, pears, cheese, onion and pepper: refrigerate for at least 4 hours or overnight to allow flavors to blend.

Slice French bread into 1/4 inch slices.  Place in single layer on a baking sheet. Brush both sides of each slice with some of the olive oil.

Bake at 375F (190C) for 6 minutes per side or until toasted and golden brown.  Remove from oven to cool on wire rack. 

When ready to serve, spoon about 1 tablespoon ham mixture on each toasted bread slice.  Garnish with green onion slices.

Makes 36 to 40 Appetizer servings

Garnish:
On the side of the cream fraiche place a fresh herb such as a chive and then sprinkle with pure 23 karat gold sprinkles.

Tip: Blini are small, yeast-leavened, buckwheat pancakes that originally come from Russia. Classically they are served with sour cream and caviar or smoked salmon.

Brie and Walnuts with Apricot Preserves in Pastry

Ingredients:

1. 1/2 cup chopped walnuts
2. 1 sheet frozen puff pastry
3. 1 (16 ounce) wheel Brie
4. 1/2 cup Apricot preserves
5. 1 large egg beaten with 1 teasp. water

Method:

• Thaw pastry 20 minutes, roll sheet out on a lightly floured surfact to a 15" circle
• Heat oven to 400 degrees F.
• Place brie in center of pastry and top with walnuts and preserves
• Brush pastry edges with egg wash, pull up sides to enclose
• Place seam side down on ungreased baking sheet.  If desired, decorate top with pastry scraps.  Brush with egg wash.
• Bake for 20 minutes.  Let stand 10 minutes before serving

Mini Crab Tostadas

Ingredients:

1. 1 1/2 cup (8 ounces) fresh crabmeat, chopped
2. 3/4 cup chopped cucumber
3. 3/4 cup red cocktail sauce
4. 2 green onions, chopped
5. 1/3 cup real mayonnaise
6. 1 T fresh parsley chopped (may substitute for cilantro)
7. 1 teas fresh lemon juice
8. 1/4  tea ground black pepper
9. 40 round tortilla chips
10. 1/2 cup (2 ounces) Monterey Jack cheese, shredded

Method:

• Preheat broiler
• Combine crabmeat cucumber, shrimp sauce, green onions, mayonnaise, cilantro, lime juice and pepper in large bowl; mix well.
• Place chips on ungreased baking sheets.  Spoon crab mixture evenly onto chips; sprinkle evenly with cheese.
• Broil for 1 minute or until cheese is melted.