Moderators: Jenise, Robin Garr, David M. Bueker
Jenise
FLDG Dishwasher
43581
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Jenise
FLDG Dishwasher
43581
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Christina Georgina wrote:When we make fresh sturgeon caviar we make 6 " crepes, fold them in half then form them into a cone into which the caviar is spooned. THey look great layered and fanned out on a platter for a large crowd. For smaller #'s I have conical vodka glasses into which I put a single crepe which when removed can then be filled with ice cold vodka. Perfect for the traditional Russian toast, vodka shot then caviar bite. Good for two bites or one large mouthfull
Larger 9" crepes can be cut in half become problematic for the filling oozing out the bottom with a bite. Usually 3 bites and messy.
Jenise
FLDG Dishwasher
43581
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Jeff Grossman wrote:Not a bread but how about stuffed endive leaves? Very French... on-deev, you know.
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
Jenise
FLDG Dishwasher
43581
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Bill Spohn
He put the 'bar' in 'barrister'
9967
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Jenise
FLDG Dishwasher
43581
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Bill Spohn wrote:Suggestion - instead of crepes (which are labour intensive) what about pastry puffs - like gougeres, with no sugar. Cook em then use a coarse tip piping bag to stuff the with whatever you like or if your filling has solid components that can't be piped, snick off the tops and spoon filling inside?
Might be less total work than crepes.
Bill Spohn
He put the 'bar' in 'barrister'
9967
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Jenise wrote:
We ARE doing gougeres, it's a great idea. But I need to do at least two things, so still hunting.
Bill Spohn wrote:Pipe one set of gougeres with spinach and cream cheese so they show a blob of green, and the other set with either a tapenade and cream cheese (black) or a tomato (red) spread.
Bill Spohn
He put the 'bar' in 'barrister'
9967
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Mike Filigenzi
Known for his fashionable hair
8187
Mon Mar 20, 2006 4:43 pm
Sacramento, CA
Bill Spohn
He put the 'bar' in 'barrister'
9967
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Mike Filigenzi wrote:I like the idea of the rolled up crepes with the salmon stuffing. That would be marginally red. You could do a blue cheese spread in some others and.....something white in some others.
Jenise
FLDG Dishwasher
43581
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Jeff Grossman wrote:Mike Filigenzi wrote:I like the idea of the rolled up crepes with the salmon stuffing. That would be marginally red. You could do a blue cheese spread in some others and.....something white in some others.
Hm. Jenise, what do you think of food coloring in the crepe batter?
Jenise wrote:Jeff Grossman wrote:Mike Filigenzi wrote:I like the idea of the rolled up crepes with the salmon stuffing. That would be marginally red. You could do a blue cheese spread in some others and.....something white in some others.
Hm. Jenise, what do you think of food coloring in the crepe batter?
No. No. No.
Bill Spohn
He put the 'bar' in 'barrister'
9967
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Jenise
FLDG Dishwasher
43581
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Jenise wrote:The celery root remoulade would have a more sophisticated and decidedly French flavor and provide texture to the salad/crepe stuffing.
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