At the Art of Catering Food in New Orleans, LA this past March 2019, the states of Pennsylvania, Illinois, and California were represented on stage in “Thirty Hors d’oeuvres in 30 Minutes” via chefs Paul Larson (Blue Plate Catering; Illinois), Jay Varga (JDK Group; Pennsylvania), and the team of Jimmy Olang and Nicholas Weber (24 Carrots; California).
Each chef presented 10 delicious and creative ideas to impress clients, and then sampled one of those ideas to the audience. Bonus! Almost all of the hors d’oeuvre recipes were shared with attendees after the presentation. Here is a look at the first of sampled items. Check back Friday, Dec. 13 and 20 for the subsequent recipes.
First up, Chef Paul Larson of Chicago, Ill.’s Blue Plate Catering.
CHARCOAL SALMON CREPE
Smoked Salmon Mousse
8 oz smoked salmon
¼ cup heavy cream
12 oz cream cheese
4 oz mascarpone
1 lemon, juiced
1 T dill, chopped
Method
1. Combine smoked salmon, heavy cream, cream cheese, mascarpone, and lemon juice in a food processor. 2. Blend until smooth, scraping down the sides as needed. Fold in the chopped dill. Reserve until needed.
Charcoal Crepe Batter
1 cup milk
1/8 cup charcoal powder
1 cup water
½ tsp sugar
½ cup butter, melted
3/4 tsp salt
2 cups flour
4 eggs
Method
1. Melt butter in a small sauce pan along with milk and water. Temper in the eggs and then add wet ingredients to dry using a hand blender. 2. Strain through small holed china cap. 3. Make crepes using standard method.
Assembly
1. Lay out crepe on work surface. With an offset spatula, spread an even layer of mousse. Leave about ½ inch of clean surface around the edges. 2. Tightly roll up the crepe into a spiral. Wrap tightly with plastic and place in cooler for at least one hour. 3. When needed remove plastic film and slice into ½ inch sections.
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