Garden Party Time

Garden Party time.
 
Iconic springtime celebration.
Al fresco occasions made memorable by magnificent menus.
Cocktail menus.  Small plate.  Amuse bouche.
The Menu Shoppe has it covered…
gracious finds for those magnificent menus.
Upon review of our handsome product portfolio
perhaps incidentals such as our Wire Menu Holder for display…
also elegant as tabletop placesetting.
Or certainly our Harp Shaped Metal Stand for table, buffet or bar.
…and as for indulgent menus…
Cucumber-Rye Tea Sandwiches
Oyster with Prosecco Granita
Crab Timbale
Chocolate Pate with Champagne Sabayon
Cucumber-Rye Tea Sandwiches
To enhance a seafood theme, add a dash of Old Bay seasoning
and top with a dollop of salmon roe.
1 large seedless cucumber, peeled and cut into 3-inch lengths
3 tablespoons cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon sugar
1/2 teaspoon salt
Freshly ground black pepper to taste
12 ounces cream cheese, softened
1 scallion, finely chopped
1 Persian cucumber, thinly sliced
36 slices of party rye or 18 slices of rye bread
Using a box grater, coarsely grate the cucumber lengthwise, stopping when you get to the seedy center. Transfer the cucumber to a bowl and stir in the vinegar, lemon juice, sugar and salt. Let stand for 15 minutes.
If using rye bread slices, use a 2-inch-round cookie cutter to cut out 36 rounds from the bread. Cover with a slightly damp towel. Transfer the grated cucumber to a colander to drain–squeeze out the excess liquid. Return it to the bowl and stir in the cream cheese and scallion. Spread the cucumber cream cheese on the bread rounds, top each with a Persian cucumber slice and arrange on a platter. Sprinkle with pepper and serve.
NOTE:  The cucumber cream cheese can be refrigerated overnight. Return to room temperature before spreading.
Simply wow…
Oyster with Prosecco Granita
12 oysters
2 cups Prosecco
1/2 cup Champagne vinegar
1 shallot, finely chopped
1 tablespoon salt
1 tablespoon sugar
1/2 teaspoon crushed red pepper flakes
2 cups rock salt for plating (optional)
Combine all of the ingredients, except the oysters, in a small saucepan and bring to a simmer over medium heat. Stir until all of the sugar and salt have dissolved.  Pour the mixture into a wide flat dish and put it in the freezer.
As the mixture begins freeze, drag a fork through it to break up the ice crystals. Repeat this process every 15 minutes or so until the mixture is completely frozen. When done it will look like ice shards, kind of slushy but a bit more frozen. Scrub the outside of the oysters to remove any sand and grit. If using, spread the rock salt out on a serving dish. Shuck the oysters and lay them on the rock salt. Top each oyster with the granita and serve immediately.
Absolute elegance…
Crab Timbale
1⁄4 cup jumbo lump crabmeat
1⁄4 tsp. minced peeled shallot
1⁄2 tsp. fresh lemon juice
1 ripe hass avocado, halved lengthwise and pitted
1 1⁄2 oz. osetra caviar ( or lumpfish roe…casually )
Salt and freshly ground white pepper
Gently mix together crabmeat, shallot, 1/4 tsp. of the lemon juice, and salt and pepper to taste in a small bowl; set aside. Scoop out pulp from avocado halves into a small bowl and coarsely mash with a fork. Add lemon juice and season to taste with salt and pepper.   For each serving, spoon 1 tbsp. of the avocado into a 1 1/2″-round cookie cutter set on a chilled salad plate, add 1 tsp. of the crabmeat, and cover with 1 tbsp. of the avocado, smoothing surface with the back of a small spoon. Spread 1 tsp. of the caviar evenly over avocado. Carefully lift off cookie cutter to unmold timbale. Repeat process with remaining avocado, crabmeat, and caviar to make three timbales on each of four plates. Trim the timbales with a sliver of lime and edible flower petals.
Of course, chocolate and berries for dessert!
Excellent as small plate offering.
Chocolate Pate with Champagne Sabayon
5 ounces bittersweet chocolate, coarsely chopped
1/2 cup cold heavy cream
1/2 cup milk
2 large egg yolks
2 tablespoons sugar
1 tablespoon orange-flavored liqueur
1/4 teaspoon cinnamon
1/2 cup fresh strawberries or raspberries
Butter four 1/2-cup ramekins and line them with plastic, allowing a 2-inch overhang. In a bowl set over a pan of simmering water, stir the chocolate until melted. Let cool. In a bowl, whip the cream to firm peaks and let come to room temperature. In a saucepan, bring the milk to a simmer. In a bowl, beat the egg yolks and sugar, then whisk in the hot milk. Return the mixture to the saucepan and whisk over moderate heat until thickened, about 3 minutes; do not let it boil. Whisk in the orange liqueur and cinnamon. Stir the mixture into the melted chocolate and let cool. Gently fold in the whipped cream. Spoon the pâté mixture into the prepared ramekins and refrigerate until very firm, at least 4 hours or overnight. Remove the pâtés from the ramekins, invert onto plates and peel off the plastic. Spoon 1/4 cup of the Champagne Sabayon around each pâté and trim with berries.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
Advertisements
This entry was posted in appetizer, brunch, menu shoppe product portfolio, seafood, seasonal, small plates and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s