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| This is my hors d'oeuvre platter for four. It is layed out on a mirror covered in clear aspic gelee. From left to right, I have made: Terrine of grilled vegetables with fresh basil Brie canape Chicken pate en croute Southwest chicken tart |
| The vegtable terrine (left) was made by cutting zucchini and carrots to the thickness of the red pepper, grilling them briefly, then layering into an aspic-lined terrine mold. The Brie canapes (right) were made by placing the dill weed and pine nuts into a small, aspic-lined canape mold, layering again with aspic, spreading brie on the aspic, and topping with a pre-baked pate brisee base, then filling the mold with aspic. |
| The pate en croute (right) was made with chicken pate, with asparagus stalks, batonnet of carrot and red pepper to form the pattern, and baked in a savory pie crust. The Southwest Chicken Tart (left) is made with a pate brisee crust, fire roasted corn and red pepper in chicken aspic, and mesquite-grilled chicken with a Soutwestern marinade rub. |
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