BYU Broadcasting | Culinary Creations

Directions: In salted boiling water, parboil potatoes until partially soft but still firm. The skins should still be intact and pink not gray colored and falling off. Test with a bamboo skewer. Skew should go through potato with some resistance. Drain. Spread out on sheet to cool. Do not leave potatoes piled on top of each other in strainer.

Depending on the size of the potatoes, they may need to be cut in half for a more bite-size portion. If using them whole, slice a small piece off the bottom of potato so it will sit flat and not roll around on the hors d'oeuvre tray. A melon baller is the best utensil for scooping out the center of the potato. (Save the scooped center for dinner the next night and roast in oven with olive oil, salt and pepper.) Sprinkle the inside of potato with onion salt and pepper. With a pastry bag and tip, pipe a rosette of cream cheese in hole. Sprinkle with chives. (If budget permits, caviar may be used.) Arrange on silver tray and garnish with blossoms or herbs. Finished potatoes may be placed in plastic storage container in a single layer and refrigerated overnight. Approximately 24 appetizers.

Lobster and Corn Salad in Belgium Endive
with spinach and mushroom pate
Printable Version

Ingredients:

1 cup cooked lobster meat
(shrimp or crab may be substituted)

1/2 cup frozen corn kernels (defrosted)

1/2 cup finely diced jicama (or celery)

1 red pepper (finely diced)

1-2 tablespoons finely chopped cilantro

2 tablespoon lemon juice

2 tablespoon mayonnaise

salt and pepper

4 belgium endive

Directions: Clean and trim Belgium endive into individual spears. Lightly toss lobster, corn, jicama, red pepper, and cilantro together. Blend lemon juice and mayonnaise together. Mix with lobster mixture. Season with salt and pepper. Place a dollop of lobster salad on the wide end of each spear. Sprinkle with paprika and fresh chopped parsley if desired. Arrange on beautifully garnished round silver tray in spoke- fashion. Serve immediately. Lobster salad may be made one day ahead but do not fill endive leaves until � hour before serving. Makes about 40 hors d'oeuvres.

Portobello Mushroom Rolls
with fresh parmesan and basil ribbons
Printable Version

Ingredients:

1 pound portobello mushrooms (finely chopped)

1 bunch green onions (finely chopped)

1/4 cup butter

2 tablespoon flour

1/2 cup whipping cream

1 teaspoon worcestershire sauce

1 pound frozen puff paste

long fresh chives

julienne carrots

Directions: Melt butter in medium saut� pan. Add mushroom and onions. Saut� until the mushrooms give up their water and evaporate. Sprinkle with flour and stir over medium heat for just a bit. Blend whipping cream and Worcestershire sauce. Add to mushroom mixture. Heat for 1 more minute. Cool.

Thaw puff paste on parchment sheet. Roll out pastry to be 1/8 inch thick. Cut pastry with pastry wheel and ruler into 2 x 2 inch squares. Dollop mushroom pate down center of pastry squares. Roll-up pastry squares and pinch to seal. Place seam side down on baking sheet. Bake at 400 degrees for 25 - 30 minutes until pastry is puffed and golden brown. Cool. May be prepared early in the morning and held at room temperature. Before serving, tie a chive stem around each roll and stick a julienne carrot stick through knot. Serve at room temperature. Make about 36 rolls.

Amaretto Cheesecake
with fresh parmesan and basil ribbons
Printable Version

Ingredients:

2 cups graham cracker crumbs

1/2 cup sugar

1/2 cup butter (melted)

1 1/2 pound cream cheese (room temperature)

1 1/2 cup sugar

5 large eggs

2 teaspoon almond extract

1 teaspoon vanilla

2 cups sour cream

1/2 cup sugar

1 teaspoon almond extract

2 tablespoon lemon juice

1 cup seedless raspberry jam

sliced almonds

whole fresh raspberries

Directions: Mix graham cracker crumbs, sugar, and butter in mixing bowl. Press into bottom and 2/3 way up sides of a 10 inch spring form pan.

Preheat oven to 350 degrees. In large mixing bowl, beat cream cheese and sugar for about 3 minutes. Beat in eggs one at a time. Mixture wants to well mixed but not over-beaten. Add flavorings. Pour mixture into prepared pan. Place pan on baking sheet in case of leakage. Bake in oven for 45 -50 minutes until center still giggles slightly. Remove from oven and cool slightly.

Meanwhile, combine sour cream, sugar, almond, and lemon juice. Pour over top of cheesecake and return to oven for 15 minutes. Remove from oven and cool on baking sheet. When cool, refrigerate cheesecake overnight until completely cooled and set. Place on serving platter and remove sides of pan. Melt raspberry jam and pour on top of cheesecake. Garnish with almonds and raspberries.

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