May Supper Club - Part 2

And now for the food.....

An Evening of Mini Bites:

Shrimp Cocktail Shooters –
homemade cocktail sauce in the bottom of antique shot glasses, with one jumbo shrimp resting over the side of the glass.

Baby Brioches with BLT Chicken Salad –
parmesan chicken salad in a baby brioche topped with fresh basil, a slice of plum tomato, and garnished with a piece of bacon.

Prosciutto, Melon, Mozzarella Skewers –
delicious doesn’t have to be complicated…here is the classic pairing of prosciutto and cantaloupe with the addition of fresh mozzarella.

Crab and Avocado Verrines –
most Americans know what a parfait is, but take that same idea and make the layers avocado, crabmeat, and cucumber, with a ponzu ginger soy dressing and you get an entirely new dish called a verrine (pronounced vair-EEN) from the French word for glass (verre). Originally from France, a verrine is a confection made by layering ingredients in a small glass – can be either sweet or savory.

Desserts:

Lemon Chess Tassies –
bite size cream cheese pastry tartlets with a lemon chess filling.

Devil’s Mini Cupcakes –
moist and tender chocolate cake with raspberry cream cheese frosting.