This Wednesday's cooking class was entitled "Hors d'oeuvres, Appetizers, & Antipasto" - Getting off to a good start. (Entertaining & Party Planning).The night started off with the bar open for the first half hour and Kenny Blake playing his always captivating live jazz.
I have enjoyed bartending the last few classes and this class really gave me the oppotunity to try out some highly flavored drink ideas I've been meaning to put together.
Here are the ones I came up with:
Belltini
1oz. Bacardi O and 1.5oz Peach Schnapps Topped with 1oz. of Sparking Wine
Islandtini
2 oz Tia Maria, 1oz Crème de Banana, Brown Sugar and Cream
Chocolate Pomegranate Martini
1oz ZYR Vodka, 1oz Pomegranate Pucker, 1.5oz Crème de Cacao
Starbucks Venti Cappuccini
1oz ZYR Vodka, 1.5oz Starkbucks Coffee, 1oz Starkbucks Crème, and a dash of Iced Coffee
Elvistini
1.5oz Castries Peanut Crème Rum, .5oz ZYR Vodka, 1oz Crème de Banana and Cream
The class began with Jason describing the role of the antipasto in Italian cuisine and how it can work in the frame work of an event. Some meats are traditional in antipasto courses and displays (prosciutto) others are more Americanized (pepperoni). We pair the discussion with Santa Cristina Sangiovese, which is a very versital wine that we offer.
Some of the appetizers Jason discussed were: Seared Ahi-Tuna w/ Wasabi Mayo and Sweet and Sour Slaw, Artichoke Au Gratin, Salmon Mousse, Asian-Spiced Short Ribs, and a great recipe for a Caribbean Chicken Quesadilla.
Yesturday's blog explained my sangria recipe in detail. I was surprised by how many people asked me for the recipe during the class! I've always thought Sangria's are more fun when you experiment on your own but apparently my favorite recipe was a hit!
We ended the night with Tiramisu and our Chocolated glazed famous cannoli!
* All photos by Terry Clark
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