HOT HORS D”OEUVRES

3-INGREDIENT SMOKED MOZZARELLA STICKS

INGREDIENTS
 15 egg roll wrappers
 1 pound smoked mozzarella, cut into 3x1/2" logs
 Canola oil (for frying)
 Kosher salt

PREPARATION
1. Arrange stack of egg roll wrappers on a clean work surface in front of you like a diamond.
Working with one at a time, brush surface lightly with water. Place a mozzarella log across
bottom third of diamond. Roll cheese up tightly in wrapper, tucking corners in halfway through.
Seal edges, then repeat with remaining wrappers and cheese.
2. Pour oil into a large nonstick skillet to come 1/8" up sides; heat over medium-high until
shimmering. Working in batches, fry mozzarella sticks, turning once, until golden brown, about
2 minutes per side. Transfer to paper towels and season immediately with salt. Let cool slightly
before serving.

BACON-WRAPPED ASPARAGUS
INGREDIENTS
 1 ½ pounds asparagus spears,
trimmed to 5 inches ling tips
 Extra-virgin olive oil, for drizzling
 A few grinds of black pepper
 4 slices center cut bacon
 Chopped chives or scallions,
optional garnish
PREPARATION
1. Preheat oven to 400 degrees F.
2. Lightly coat asparagus spears in
extra-virgin olive oil. Season the
asparagus with black pepper. Take a
HOT HORS D”OEUVRES
quick count of the spear tips. Divide
the total number by four. Gather that
number of spears and use a slice of
bacon to wrap the bundle and secure
the spears together. Repeat with
remaining ingredients.
3. To grill, place bundles on hot grill
and cover. Cook 10 to 12 minutes
until bacon is crisp and asparagus
bundles are tender.
4. For oven preparation, place bundles
on slotted broiler pan. Bake 12
minutes.
NOTES
 Makes 4 servings

BAKED THREE-CHEESE ONION DIP WITH CHIVE
AND PEPPERONCINI
INGREDIENTS
 2 tablespoons vegetable oil
 1 medium onion, finely chopped
 Kosher salt
 8 ounces cream cheese, room
temperature
 1/2 cup mayonnaise
 2 teaspoons cornstarch
 4 ounces sharp white cheddar,
coarsely grated (about 1 cup),
divided
 2 ounces Monterey Jack, coarsely
grated (about 1/2 cup), divided
 Freshly ground black pepper
 2 tablespoons finely chopped chives
 2 tablespoons finely chopped
pepperoncini
 Crackers and/or tortilla chips (for
serving)
HOT HORS D”OEUVRES
PREPARATION
1. Preheat oven to 375°. Heat oil in a medium
skillet over medium. Cook onion, stirring
occasionally, until golden brown and
softened, 8–10 minutes; season with salt. Let
cool.
2. Pulse cream cheese and mayonnaise in a
food processor until smooth.
3. Toss cornstarch, 3/4 cup cheddar, and 1/4
cup Monterey Jack in a medium bowl to
coat cheese. Mix in cream cheese mixture
and cooked onion; season with salt and
pepper. Scrape into a 1-qt. baking dish and
top with remaining cheddar and Monterey
Jack. Bake dip until golden and bubbling,
20–25 minutes. Let dip cool 5 minutes, then
top with chives and peperoncini. Serve with
crackers.
 COLD HORS D’OEUVRES

FRUIT KABOBS

SAUCE:
 1 egg yolk
 ¼ cup maple syrup or honey
 2 tablespoons lemon juice
 ¾ cup heavy whipping cream,
whipped

PREPARATION
1. Alternately thread fruit onto wooden
skewers. Cover and refrigerate until
INGREDIENTS serving
2. In a small saucepan over low heat,
 ½ fresh pineapple, trimmed and cut
cook and stir the egg yolk and syrup
into 1-inch chunks
until a thermometer reads 160
 4 kiwifruits, peeled and cut into 1-
degrees and is thick enough to coat
inch pieces
the back of a metal spoon. Remove
 3 navel oranges, peeled and
from the heat; stir in lemon juice.
sectioned
Cool completely. Fold in the
 3 medium apples, cut into 1-inch whipped cream. Serve with fruit for
pieces dipping. Refrigerate any leftovers
 3 medium apples, cut into 1-inch
pieces NOTES
 3 medium firm bananas, cut into 1-
inch pieces Makes 20 kabobs (about 1 cup of sauce)
 1 jar (10 ounces) maraschino
cherries, drained
 COLD HORS D’OEUVRES

LOADED DEVILED EGGS

PREPARATION

1. Mix all the ingredients with the yolks

and transfer to a piping bag (any zip

bag with a corner cut off will do).

2. Pipe the mixture into the eggs,

garnish with the bacon and chives,

and serve chilled.

INGREDIENTS
NOTES
 12 eggs, hard-boiled
 ½ cup sour cream  Makes 24 servings

 ½ cup cooked bacon, chopped

 ¼ cup chives, finely chopped
 ½ cup shredded cheddar cheese
 Salt, to taste
 Pepper, to taste
 Chopped bacon, for garnish
 Chives, for garnish
 COLD HORS D’OEUVRES

CHOCOLATE MOUSSE

on low pour the hot cream into the egg

mixture slowly until combined.

3. Next, add the egg/cream mixture back

into the saucepan and over low heat,
stir for five minutes constantly until
thickened. Do not boil.

4. Remove from heat and stir in

chocolate until melted. Cover and
refrigerate for 2 hours, until chilled,
stirring occasionally.

INGREDIENTS 5. When the mixture is completely

chilled and firm use your whisk
attachment on your stand mixer to
 2 eggs
whip the remaining heavy cream until
 1/4 cups granulated sugar
stiff peaks form. Remove chocolate
 2 1/2 cups cold heavy whipping cream,
from fridge and using the paddle
divided
attachment or a spoon fold/stir the
 6 oz semi-sweet chocolate (about 1
whipped cream into the chocolate
cup semi-sweet chips)
until incorporated and smooth. I found
using the paddle attachment on low
speed worked best.

PREPARATION 6. Serve immediately as-is, or refrigerate

until ready to use.
1. Beat eggs and granulated sugar with
your mixer for about 3 minutes.
NOTES

2. Meanwhile heat 1 cup heavy  Perfect served alone or as a cake

whipping cream in a small saucepan filling, cupcake topp
until just hot, not boiling. With mixer
 BEVERAGES

CLEAN CUCUMBER COLLINS COCKTAIL (NON-

ALCOHOLIC)

PREPARATION

1. Puree the peeled cucumber with an

immersion blender or food processor.
Make sure there are no whole pieces
of cucumber left.
2. Pour cucumber puree and lemon
juice into a shaker, close and shake
well.
3. Place ice cubes in glasses and pour
over the cucumber-lemon mixture.
Top with soda water and decorate as
desired. Serve immediately!

NOTES
INGREDIENTS
 If you don’t have a shaker, you can
 1 medium-sized cucumber peeled
use a large glass jar instead
 2 medium-sized lemons juice of
 If you wish to sweeten your
 33 cl soda water
cocktail you can do this using a
 ice cubes
simple syrup, just add it to the
 cucumber and tooth picks for
cucumber and lemon before shaking.
decorating, can be omitted
 BEVERAGES

WILDCAT COOLER
PREPARATION

1. Place the blueberries, sugar and

water in a large sauce pan and bring

to a boil.

2. Reduce the heat and simmer for 15

minutes.

3. Strain the solids from the juice with

a fine sieve and set the solids aside.

4. Pack glass with crushed ice to the

top.
INGREDIENTS
5. Pour blueberry syrup in the glass
 1 cup blueberries 6. Pour lemon juice in the bottom of the

 1 cup water glass, being mindful not to mix the

 1 cup sugar ingredients.

 1 lemon, juiced 7. Fill the glass with water, slowly

 Water, to taste adding the water until full.

 BEVERAGES

CUCUMBER-GRAPE

PREPARATION

1. Combine ingredients.
2. Dry shake without ice.
3. Fill Collins glass with ice.
4. Fill bottom quarter with club
soda.
5. Top with juice mixture.
6. Top with soda.
7. Stir.

Instructions for grape purée:

1. Purée red grapes in blender.

2. Press on solids/ pulp to get as much
juice into the mix.

Instructions for cucumber water:

INGREDIENTS
 1 oz red grape purée (recipe below) 1. Peel and dice one cucumber.
2. Blend with 2 cups water.
 1 cucumber water (recipe below)
3. Strain in chinois.
 0.25 oz lemon juice

 0.5 oz simple syrup