Nick Sandt and Dori Kichline of The Culinary Experience & Catering in Hellertown joined 69 News early Friday morning. They talked us through some of their specialties and the age-old question of what to do with Christmas leftovers!
Tortilla Crusted Tilapia with a Potato Gratin
1 tilapia Fillet
2 cups crushed tortilla
2 eggs
1 cup flour
Bread tilapia by dipping in flour, then egg, and finish with crushed tortillas. Bake 350 degrees for 8-12 min or until done.
Mini cheesecake bites
1-1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
Make It
Heat oven to 325?F. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
(Add shaved chocolate, chocolate chips, health bar crunch, peanut butter, fruit jellies, vanilla beans, caramel for flavor variations)
Bacon Wrapped Dates
Dried whole Dates
Par cooked bacon
Skewers
Wrap 1/2 slice par cooked bacon around date and secure with skewer,
Bake 350 until bacon is crisp. 10-15mins ***Dates can be stuffed with a cream cheese mixture, or blue cheese....if desired
Crab Cakes on an edible spoon
Signature Crab cakes:
1lb lump crab meat
3/4 cup mirepoix; carrots, celery, onion
2 cloves garlic; chopped finely
1/2 red pepper; diced
2 T white wine
2 tsp old bay seasoning
Salt & pepper to taste
1/3 cup mayo
1/3 sour cream
Panko breadcrumbs to bind mixture
Saut? mire poix, deglaze with white wine; allow to cool...mix into crab meat, season, add mayo & sour cream; add Panko as needed to bind.
Form into 1 to 2oz balls, serve on edible spoon. Garnish with green onion, horseradish aioli, cocktail sauce, parsley
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