Cranberry Lemon Tartletts
Serves 20
Ingredients
1 Package Sweet Tartlett Shells
1 Jar of Stonewall Kitchen Holiday Jam
1 Jar of Carol Hann’s Buttery Lemon Jam
Method
1. Lay out all Tartlett shells on a serving platter
2. Place 1 teaspoon of Stonewall Kitchen Holiday Jam
3. Place ½ teaspoon Carol Hann’s Buttery Lemon Jam on top and serve immediately
Chocolate Caramel Tarts
Serves 20
Ingredients
1 Package Sweet Tartlett Shells
8 Ounces Valhrona Dark Chocolate
1 small can of sweetened condensed milk
1 Jar Caramel Fool Original
Method
1. Lay out all Tartlett shells on a serving platter
2. Place the Chocolate and Sweetened Condensed Milk in a microwave safe bowl and
microwave over medium heat 1 ½ to 2 minutes. Stir well until completely mixed.
3. Place 1 teaspoon of the chocolate mixture into each Tartlett
4. Top with ½ teaspoon of the Caramel Fool Original Caramel on top
5. Serve immediately or wrap in parchment paper and serve up to 6 hours later
Lemon Pistachio Dreams
Serves 20
Ingredients
1 Package Sweet Tartlett Shells
1 Package Almond Paste, Pistachio Flavor
1 Jar of Carol Hann’s Buttery Lemon Jam
1 6 ounce Tub of Fresh Marscarpone Cheese
Optional candied fruit garnish, finely chopped
Method
1. Mix the Lemon Jam and Marscarpone together thoroughly
2. Lay out all Tartlett shells on a serving platter
3. Slice the Pistachio Paste into ½ lengthwise, then slice into 10 pieces each side
4. Place 1 slice of Pistachio Paste into each Tartlett Shell
5. Top with 1 ½ teaspoons of Lemon Marscarpone mix on top
6. Place a tiny piece of candied fruit on top for garnish and serve immediately or wrap in
parchment paper and store in the refrigerator up to 6 hours
Orange Almond Bars
Serves 24
Ingredients
1 12 ounce Package All Purpose Unbleached Flour
1 Cup of Granulated Sugar
1 Cup of Softened Butter
1 ½ Tablespoon Orange Blossom Water
1 Tube of Almond pate
1 6 ounce Tub of Fresh Marscarpone Cheese
1/2 cup brown sugar or 1/4 cup of white sugar
Method
1. Turn on oven to 350*, line a 12x12 baking sheet or pyrex with parchment paper
2. Mix the flour, 1 cup of sugar and butter until crumbly and pat into the baking sheet
3. Place the flour mix into the oven and bake for 8-10 minutes. Will still be very pale on top
4. Meanwhile blend the Almond Paste, Orange Blossom Water, Sugar and Marscarpone will
until fully combined.
5. Pour and spread the Almond mixture on top of the flour base. Refrigerate 1 hour to
overnight. Lift out the bars by the parchment paper. Slice into 3 lengthwise columns. Slice
each column into 8 slices. May cover tightly with plastic wrap and freeze up to 1 week.
Serves 20
Ingredients
1 Package Sweet Tartlett Shells
1 Jar of Stonewall Kitchen Holiday Jam
1 Jar of Carol Hann’s Buttery Lemon Jam
Method
1. Lay out all Tartlett shells on a serving platter
2. Place 1 teaspoon of Stonewall Kitchen Holiday Jam
3. Place ½ teaspoon Carol Hann’s Buttery Lemon Jam on top and serve immediately
Chocolate Caramel Tarts
Serves 20
Ingredients
1 Package Sweet Tartlett Shells
8 Ounces Valhrona Dark Chocolate
1 small can of sweetened condensed milk
1 Jar Caramel Fool Original
Method
1. Lay out all Tartlett shells on a serving platter
2. Place the Chocolate and Sweetened Condensed Milk in a microwave safe bowl and
microwave over medium heat 1 ½ to 2 minutes. Stir well until completely mixed.
3. Place 1 teaspoon of the chocolate mixture into each Tartlett
4. Top with ½ teaspoon of the Caramel Fool Original Caramel on top
5. Serve immediately or wrap in parchment paper and serve up to 6 hours later
Lemon Pistachio Dreams
Serves 20
Ingredients
1 Package Sweet Tartlett Shells
1 Package Almond Paste, Pistachio Flavor
1 Jar of Carol Hann’s Buttery Lemon Jam
1 6 ounce Tub of Fresh Marscarpone Cheese
Optional candied fruit garnish, finely chopped
Method
1. Mix the Lemon Jam and Marscarpone together thoroughly
2. Lay out all Tartlett shells on a serving platter
3. Slice the Pistachio Paste into ½ lengthwise, then slice into 10 pieces each side
4. Place 1 slice of Pistachio Paste into each Tartlett Shell
5. Top with 1 ½ teaspoons of Lemon Marscarpone mix on top
6. Place a tiny piece of candied fruit on top for garnish and serve immediately or wrap in
parchment paper and store in the refrigerator up to 6 hours
Orange Almond Bars
Serves 24
Ingredients
1 12 ounce Package All Purpose Unbleached Flour
1 Cup of Granulated Sugar
1 Cup of Softened Butter
1 ½ Tablespoon Orange Blossom Water
1 Tube of Almond pate
1 6 ounce Tub of Fresh Marscarpone Cheese
1/2 cup brown sugar or 1/4 cup of white sugar
Method
1. Turn on oven to 350*, line a 12x12 baking sheet or pyrex with parchment paper
2. Mix the flour, 1 cup of sugar and butter until crumbly and pat into the baking sheet
3. Place the flour mix into the oven and bake for 8-10 minutes. Will still be very pale on top
4. Meanwhile blend the Almond Paste, Orange Blossom Water, Sugar and Marscarpone will
until fully combined.
5. Pour and spread the Almond mixture on top of the flour base. Refrigerate 1 hour to
overnight. Lift out the bars by the parchment paper. Slice into 3 lengthwise columns. Slice
each column into 8 slices. May cover tightly with plastic wrap and freeze up to 1 week.
Olive Bread Tartine
Serves 24
Ingredients
1 loaf olive bread
1 package Proscuitto
1 Goat Butter
1 Olive & Raisin Tapenade
1 Jar of Miticrema soft Sheep’s Milk Cheese
Method
1. Turn the oven to 400*. Slice the Olive Bread into half lengthwise, then into bias cut slices,
12 per side
2. Spread a small amount of goat butter on each slice and toast on a sheet pan 5 minutes
3. Spread a small amount of sheep’s milk cheese on each slice
4. Drape a slice of proscuitto on each slice and top with a drop of Olive & Raisin Tapenade.
Note: The Toasts can be made 1 day in advance and topped just before service
Bite Size Tagines
Serves 24
Ingredients
2 packages of Party Cups
1 Jar of Preserved Lemon Puree
1 Package of Merguez Sausages
2 Cups of Cooked Couscous
Method
1. Pan roast or grill each Sausage until fully cooked.
2. Slice each Sausage into 8 slices
3. Lay out all party cups on a serving dish or sheet pan.
4. Place a teaspoon of Couscous in each cup and top with 2 slices of Sausage
5. Place a teaspoon of Preserved Lemon Puree
Bite size Paella
Serves 20
Ingredients
½ Cup Short Grain Rice
2 Cups of Seafood Braising Liquid, divided into 1 cup each
1 teaspoon salt
20 Jumbo Shrimp
2 Cups of Lump Crab Meat, cleaned
1 Package Party Cups
Fresh Parsley Leaves for garnish
Method
1. Rinse rice then bring to a boil with 1 cup of seafood braising liquid and the salt. Reduce to
a simmer and cover. Continue to cook another 15 minutes of low heat.
2. Clean the Shrimp, remove the shells and rinse. Saute the Shrimp over medium heat with
the remaining cup of Seafood Braising liquid. Remove the shrimp and add the crab meat to
the pan liquid. Heat over medium flame 2-3 minutes.
3. Lay out all party cups on a serving dish or sheet pan. Place 1 teaspoon of rice into each
cup. Top with 1 teaspoon crab meat. Place 1 Shrimp on top of the Crab meat.
4. Garnish with fresh chopped parsley leaves and serve immediately.
Winter Caprese Tartlett
serves 20
Ingredients
2 package Party Cups
1 Jar Roasted Cherry Tomatoes
1 8 ounce tub of Fresh Burrata
1 4 ounce jar of Pesto
Method
1. Lay out all Party Cups on a serving platter or sheet pan
2. Place ½ teaspoon of pesto in the base of each cup
3. Top with 1 teaspoon of fresh burrata
4. Top with 1 Roasted Cherry Tomato
5. May be served immediately or heated in the oven at 400* for 5 minutes.
Serves 24
Ingredients
1 loaf olive bread
1 package Proscuitto
1 Goat Butter
1 Olive & Raisin Tapenade
1 Jar of Miticrema soft Sheep’s Milk Cheese
Method
1. Turn the oven to 400*. Slice the Olive Bread into half lengthwise, then into bias cut slices,
12 per side
2. Spread a small amount of goat butter on each slice and toast on a sheet pan 5 minutes
3. Spread a small amount of sheep’s milk cheese on each slice
4. Drape a slice of proscuitto on each slice and top with a drop of Olive & Raisin Tapenade.
Note: The Toasts can be made 1 day in advance and topped just before service
Bite Size Tagines
Serves 24
Ingredients
2 packages of Party Cups
1 Jar of Preserved Lemon Puree
1 Package of Merguez Sausages
2 Cups of Cooked Couscous
Method
1. Pan roast or grill each Sausage until fully cooked.
2. Slice each Sausage into 8 slices
3. Lay out all party cups on a serving dish or sheet pan.
4. Place a teaspoon of Couscous in each cup and top with 2 slices of Sausage
5. Place a teaspoon of Preserved Lemon Puree
Bite size Paella
Serves 20
Ingredients
½ Cup Short Grain Rice
2 Cups of Seafood Braising Liquid, divided into 1 cup each
1 teaspoon salt
20 Jumbo Shrimp
2 Cups of Lump Crab Meat, cleaned
1 Package Party Cups
Fresh Parsley Leaves for garnish
Method
1. Rinse rice then bring to a boil with 1 cup of seafood braising liquid and the salt. Reduce to
a simmer and cover. Continue to cook another 15 minutes of low heat.
2. Clean the Shrimp, remove the shells and rinse. Saute the Shrimp over medium heat with
the remaining cup of Seafood Braising liquid. Remove the shrimp and add the crab meat to
the pan liquid. Heat over medium flame 2-3 minutes.
3. Lay out all party cups on a serving dish or sheet pan. Place 1 teaspoon of rice into each
cup. Top with 1 teaspoon crab meat. Place 1 Shrimp on top of the Crab meat.
4. Garnish with fresh chopped parsley leaves and serve immediately.
Winter Caprese Tartlett
serves 20
Ingredients
2 package Party Cups
1 Jar Roasted Cherry Tomatoes
1 8 ounce tub of Fresh Burrata
1 4 ounce jar of Pesto
Method
1. Lay out all Party Cups on a serving platter or sheet pan
2. Place ½ teaspoon of pesto in the base of each cup
3. Top with 1 teaspoon of fresh burrata
4. Top with 1 Roasted Cherry Tomato
5. May be served immediately or heated in the oven at 400* for 5 minutes.
| Quick and Easy Hors D'oeuvres Recipes You don't have to be a chef to make these - Just know a great market, such as Market Gourmet in Venice Beach, CA or Dean & Deluca in NYC! My gift to you! |
