Hot Hors d’oeuvres Please store your hors d’oeuvres in the freezer until you are ready to use them. They should be baked directly from frozen, there is no need to defrost them. We like to serve a whole grain Dijon-style mustard with cocktail franks and always provide a small ramekin or lemon half near the serving platter so that guests can discard used toothpicks. A few leaves of radicchio or flower kale with some sprigs of fresh herbs will make your hors d’oeuvre trays even more beautiful!
Truffled Mushroom Risotto Phyllo Flowers, Spinach in Phyllo Pastry Triangles, Asparagus Asiago Strudels, Caramelized Onion & Goat Cheese Tarts, Spring Rolls Transfer pastries to a lightly greased cookie sheet and bake in a preheated 350 degree oven for about 13-15 minutes or until golden brown. Serve immediately.
Cocktail Franks in Puff Pastry & Miniature Quiches Transfer pastries to a cookie sheet and bake in a preheated 350 degree oven for about 20-22 minutes or until hot. Serve immediately.
Hot Crab & Artichoke Dip These are best heated in a microwave until hot, or in a small saucepan over a low flame.
Southwestern Bean Dip Bake at 425 degrees for 10-12 minutes or until hot.
Maryland Crab & Corn Cakes Heat uncovered for approximately 15 minutes.
Eggplant Timbale Pre-heat oven to 350°. Cover and heat for 45 minutes or until hot.
Veal Meatballs with Osso Bucco Sauce These are best heated in a microwave until hot, or in a small saucepan over a low flame.
Truffle Macaroni & Cheese Pre-heat oven to 350°. Cover and heat for 45 minutes or until hot. Remove cover for the last 10-15 minutes to brown the top lightly.
Parmesan Garlic Bread Bake 15-18 minutes or until hot.
Desserts Our cakes are best if left to stand at room temperature for at least three hours. Fruit tarts and whipped cream cakes should be kept refrigerated.