Lazy Gourmet Brie's Croute & Strawberry Bite.
He's been leaving holidays for 40 years? Now this is a serious festival expertise.
In 1978, when customers fell by Susan Mendelson's gourmet shop in Kitsilano, they were able to bring their own stew dishes and fill them with their food and transfer them as they did. Therefore: Lazy Gourmet.
Things have changed a bit since then.
When the hosts once looked at the dining halls to cook a few meals for a party, they now happily take responsibility for everything and everything.
In other words, forget about the DIY trend of yesteryear. This year, event director Shannon Boudreau of Lazy Gourmet says: hazırlama People are busy, they're doing DNY – don't do anything by yourself. Come back to clean the house, and the next day. Ks Otherwise, there's a lot of work and you won't spend time with your guests, B says Boudreau. "And when it's done, you're too tired and the house is a mess."
Here are some of the other trends.
Last year everything was side dishes. La This year is about a bird, about a big, big, sexy bird, B says Boudreau.
“We see a large number of plant-based requests. Almost every menu for each menu has an important factory option for each guest. "
Trend Alcoholic cocktail movement is really trendy. You can also make cocktails that are just as interesting but there is no alcohol in them. "
In You can do something smaller, B says Boudreau. Think: mini-Yorkshire puddings are stuffed with fried meat, mashed potatoes, sauce and horseradish; or crostini with turkey, stuffing and cranberry sauce.
Or go big
On the flip side, the plates were large – really big, 6 to 10 feet long, cheese, deli, pickles, roasted vegetables, dips and breads were great as it was installed.
Play with your meal
Interactive food and drink continues to be popular. Guests who are currently trendy can choose from a variety of custard and candy, crème brûlée bar and the chef will fire her to order.
. We would like to suggest when you organize a party for the book, B says Boudreau. Kart It does everything that is unforgettable. Li For example, a welcome cocktail and a card with a recipe for the drink at the end of the night.
And in a pinch, as Mendelson did forty years ago, you can always get a food and drink to cook something special. Or We're getting a lot of calls for people to go to a soup and order a meal and act like they do, B says Boudreau. "She's so cute."
Brie En Croute and Strawberry Bite
Recipe by Lazy Gourmet chef Jenny Hui. 12 sofa makes
- 1 oz (25 g) crusted pistachios 2 medium strawberries
- 1 tablespoon (15 mL) of balsamic reduction
- 1 pkg frozen puff pastry, thawed
- 1 large egg
- 24 dark chocolate pieces
- The 3 oz (100 g) brie is cut into approximately 12 cubes each, about ½ inch (1 cm).
Heat the oven to 375 ° F (190 ° C).
Place the pistachios in the baking tray and fry in the oven for 5 to 7 minutes. Leave to cool, then gently crush and set aside.
In the meantime, cut the strawberries, then cut the longitudinal half. Cut each half to the wedge. Put it in a bowl, throw it with balsamic reduction and set aside.
Prepare the dough: Spray a mini cake tin with the cooking container. Roll the puff pastry on a ¼-inch thick paper, then use a fork to secure the pastry. Scrub the egg with 2 tablespoons (30 mL) of water and wash the eggs. Wash the dough layer with the egg, then using a round cookie cutter, cut the dough and press in the muffin boxes.
Bake in the oven for 5 to 7 minutes; If the pastry is inflated, gently press the cake whisk to form a tart. Put it back in the oven for 7 to 10 minutes or until it is gold.
Remove from the oven and place 2 pieces of chocolate on each tartta and let it melt. Place a piece of brie in each tartta. Leave in the oven for 3 to 4 minutes, wait long enough to melt the brie.
Remove from the oven. Collect each tart with a strawberry wedge and sprinkle with pistachios.