Quick Appetizers for the holidays

The holidays are a time for breaking out those elegant, entertaining-ready recipes, but they can also be among the most busy and stressful days of the year.

Chef Heather from The Chocolate Mousse Caterers and would like to help you start the Holiday Season, stress-free! Impress your party guests with ease by relying on a few freezer and pantry staples.

You can get endlessly creative customizing puff pastry by wrapping it around an assortment of meats, cheeses, vegetables, and even fruits before baking. Your treats can be served with your favorite dipping sauce.

Marinate Olives in a blend of Herbs and Spices for an easy up-scale treat.
Or toss any variety of shelled nuts in a mix of spices, butter, and brown sugar. Bake for 10 minutes then cool and you have a stellar bar snack.

For more super-speedy options to help you up your hosting game this Holiday season, check us out online at ChocolateMousseCatering.com or call today to reserve your next event at 845-518-6533.

And the Countdown Continues

   Thanksgiving is just around the corner... 10 days away to be exact.  This week I'd  like to share some of my families favorite tasty and healthful side dishes with you. 

Sweet Potato and Brie Gratin
  After growing up with years of smushed sweet potato casseroles, my husband wouldn't get within 2 feet of a sweet potato.  I, however, love the orangy goodness... so here's our compromise.  Firm, starchy, and cheesy for Geoff and sweet and creamy for me.  A delicious deal if I've ever found one.

Ingredients                                                                       
3 Tbl Coconut Butter (solid)
4 lbs Sweet Potatoes, peeled and cut into thin rounds
8oz Brie, cut in strip                                                                                                                                  

1/2 c Heavy Whipping Cream

1 Tbl Honey
1 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Cayenne
1. Preheat oven to 400°.
2- Shingle 1 layer of sweet potatoes.
3- Layer with 1/3 of the brie.
4- Layer another row of sweet potatoes and 1/3 coconut butter flakes.
5- Repeat layers of sweet potato, brie, sweet potato, coconut butter,etc.
6- In a small bowl, combine cream, honey, salt, pepper, and cayenne. Pour over potatoes.
7- Cover dish with foil and bake 35 minutes.
8- Remove foil and continue baking until sweet potatoes are tender and top is browned, 20 to 25 minutes.
9- Enjoy!

Savory Mushroom and Goat Cheese Bread Pudding
   This tasty dish is a great alternative to traditional stuffing.  You get the yummy goodness of soft bread and the amazing addition of crispy edges... mmmmmm.  

3 Tbs Olive Oil
9 oz Wild Mushrooms
2 Portobello Mushrooms

3 tsp Garlic,chopped

1 Tbl Fresh Sage, chopped
3 large Egg Whites
2 large Eggs
1 c Whipping Cream
2 c Milk
6 oz Goat Cheese
3/4 tsp Salt
1/2 tsp Pepper
6 c 1-inch cubes day-old Challah Bread

1- Preheat oven to 350°F.
2- Lightly butter 8 x 8 x 2-inch glass baking dish.
3- Heat oil in heavy large pot over medium-high heat. Add all mushrooms, garlic, and sage and sauté until mushrooms are tender and brown, about 15 minutes. Remove from heat. Season mixture to taste with salt and pepper.
4- Whisk eggs, cream, milk, salt and pepper in large bowl to blend. Add bread cubes; toss to coat. Let stand 15 minutes. Stir in mushroom mixture and  goat cheese. Transfer to prepared dish.
5- Bake until pudding is brown and puffed, and set in center, about 1 hour.
6- Serve warm.

Warm Succotash Salad
   This is a beautiful and colorful vegetable dish.  It can't taste bad when it looks that good!

3 c  Corn, roasted

1 lb Green Beans, 1" pieces 

2 c Cherry Tomatoes, halved
1 c Lima Beans, (I prefer frozen)
1 cup Orange Bell Pepper, diced
1 Yellow Squash, cut into 1/2 moons
1 Green Squash, cut into 1/2 moons

1/4 c Parsley

1-  Roast corn and place into a large bowl.
2- Saute Squash until browned.
3-  Cook the green beans in salted boiling water for about 3 minutes. Drain and run under cold water until cooled.
4- Combine all ingredients, season and enjoy.
  I hope you enjoy these tasty dishes.  And remember, if you need any help this Thanksgiving, contact us at 845-518-6533 or chefgirlhg@aol.com       http://www.chocolatemoussecatering.com/news.html

Seventeen Days and Counting

    Thanksgiving is just 17 days away. For most Americans, Turkey Day is the beginning of a marathon of family, friends, football, and of course food.... and the average weight gain of 7 - 12 pounds(healthguidance.org). Ugh!

    Well, I'd like to help you be the best Dinner Guest by giving you some great, easy appetizer recipes that you can take to any gathering... and they are also friendly on your waist!

    Enjoy!

Vegetable Pate                                                                                

1-1/2 lb Fresh Green Beans

2 Hard Boiled Eggs
3 Onions
1 clove Garlic
1/2 c Roasted Almonds
1 Tbs Extra Virgin Olive Oil
1 pinch Salt and Pepper

1- Steam Green Beans
2- Brown the Onions and Garlic in Olive Oil
3- Place all ingredients in a food processor and pulse until smooth
4- Serve with fresh vegetables and/or crackers

Baked Brie                                                                                     

1/3 c    Dried Cranberries
1/3 c    Frozen Peaches, chopped and thawed
1/4 c    Sliced Almonds
1/4 c    Honey
1 tsp    Chopped Fresh Thyme
1 sht    Frozen Puff Pastry, thawed
1         8-ounce Wheel of Brie
1         Egg White

1- Preheat oven to 400°F.
2- Combine Cranberries, Peaches, Almonds, Honey, and Thyme
3- Roll Puff Pastry to 12-inch square. Trim top rind off Brie and center cheese on pastry. Top with fruit mixture.
4- Beat egg white in a small bowl and brush some egg wash along pastry edges. Gather dough up around Brie, twisting into a topknot. Chill in freezer for 15 minutes.
5- Brush pastry with egg wash and place on a parchment-lined baking pan. Bake for 35 minutes.

                                                                                                                                                        

Stuffed Apricots

1 package Whole Pitted Dried Apricots

1/2 c cubed Asiago Cheese

8-10 slices bacon, cut into thirds

1- Stuff apricots with a piece of the cheese.
2- Wrap one piece of the Bacon around each stuffed Apricot and secure with a toothpick.
3- Place on broiler pan with a rack.
4- Broil bacon wrapped apricots 4-6" from the heat source for 9-12 minutes, turning twice during cooking time, until crisp.
5- Let stand for 5 minutes, then serve.

Fig and Proscutto Crostata                                                                                            

4 oz       Dried Figs

1/4 c      Lemon Juice

1 Tbs     Fresh Thyme Leaves
2 cloves Garlic
1/2 tsp   Sea Salt
1            Pie Dough
4 oz       Goat Cheese, softened
2 oz       Prosciutto, cut into 1/2 inch strips
1            Egg White

1- Pre-heat oven to 425 degrees F.
2- Place the Figs, Lemon Juice, Thyme, Garlic, and Salt in a food processor and process until smooth. Set aside.
3- Roll the Dough into a 13-inch circle on a lightly floured surface.
4- Transfer the Dough to a baking sheet and gently spread the Goat Cheese onto the Dough, leaving a 3/4-inch-wide border around the edge.
5- Spread the Fig mixture over the Goat Cheese and fold the border edge over the fig mixture to form a 12-inch crostata.
6- Top with the Prosciutto and lightly brush the edge of the Dough with the Egg White.
7- Bake until golden -- about 15 minutes.
8- Cool on the sheet for 10 minutes.