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Help! I scored an invite to Diner en Blanc....aka fancy flash mob dinner. What would you make?
- Thread starter traca
- Start date
I made it for a wedding a couple years ago and it was amazing! It made lots though
so I'm going to try doing it in three mini springform pans. I'm thinking if I use parchment and leave them in the springform pans, it will be easier to transport.
http://www.amazon.com/gp/product/B00AK4ADQ2/ref=s9_psimh_gw_p79_d0_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=00FNBHFMT0VNQTG5J80T&pf_rd_t=101&pf_rd_p=1688200382&pf_rd_i=507846
so I'm going to try doing it in three mini springform pans. I'm thinking if I use parchment and leave them in the springform pans, it will be easier to transport.
http://www.amazon.com/gp/product/B00AK4ADQ2/ref=s9_psimh_gw_p79_d0_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=00FNBHFMT0VNQTG5J80T&pf_rd_t=101&pf_rd_p=1688200382&pf_rd_i=507846
Very upscale, very much a show-stopper: Smoked Salmon Cheesecake
This one always steals the show and would be perfect made in small pans. It is very T& T and is sturdy enough to hold up to moving it/ them around:
SMOKED SALMON CHEESECAKE
1 tbsp butter
6 oz. sesame bread sticks, crushed
1/2 cup melted butter
2-1/2 lbs cream cheese
1/2 lb smoked salmon, chopped
1/2 cup minced onion
1/4 cup minced fresh basil
4 eggs
Preheat oven to 350º. Butter a 9-inch springform pan.
In a bowl, mix the bread stick crumbs with the melted butter. Press the crumb mixture in the bottom and up about 1/2 inch on the sides of the pan. Chill for 20 minutes. In a mixer, beat the cream cheese, smoked salmon, onion, basil and eggs until light and fluffy. Pour into the crust. Bake 5 minutes, lower the heat to 325º and bake 50 minutes or until lightly browned and puffed. Turn off the oven and let the cake cool in the oven for 1 hour longer. Remove to a rack and cool completely. Unmold on a platter and serve with crackers or cocktail breads. Can be made 2 days before serving.....take out of the refrigerator at least 2 hours before serving to bring it to room temperature.
This one always steals the show and would be perfect made in small pans. It is very T& T and is sturdy enough to hold up to moving it/ them around:
SMOKED SALMON CHEESECAKE
1 tbsp butter
6 oz. sesame bread sticks, crushed
1/2 cup melted butter
2-1/2 lbs cream cheese
1/2 lb smoked salmon, chopped
1/2 cup minced onion
1/4 cup minced fresh basil
4 eggs
Preheat oven to 350º. Butter a 9-inch springform pan.
In a bowl, mix the bread stick crumbs with the melted butter. Press the crumb mixture in the bottom and up about 1/2 inch on the sides of the pan. Chill for 20 minutes. In a mixer, beat the cream cheese, smoked salmon, onion, basil and eggs until light and fluffy. Pour into the crust. Bake 5 minutes, lower the heat to 325º and bake 50 minutes or until lightly browned and puffed. Turn off the oven and let the cake cool in the oven for 1 hour longer. Remove to a rack and cool completely. Unmold on a platter and serve with crackers or cocktail breads. Can be made 2 days before serving.....take out of the refrigerator at least 2 hours before serving to bring it to room temperature.
Here's one more- Layered Cheese and Pesto Torte
I've made this a zillion times and it always steals the show. It is delicious. Holds up pretty well but you must keep it fairly chilled so it doesn't droop. I've made this in individual Pyrex cups (unmolded at the end) very successfully:
LAYERED CHEESE AND PESTO TORTE
Fills 4-cup mold
1 cup fresh pesto
Cheese: 1- 8 oz package cream cheese, softened, 5 oz Brie or Camembert, rinds removed, 1/2 cup whipping cream.
Beat cheeses together with mixer until nearly smooth. In a
second bowl, beat whipping cream until it forms soft peaks.
Fold whipped cream into cheese.
Prepare mold by lining with plastic wrap. Spread 1/4 cheese
mix in mold (sometimes I sprinkle toasted pine nuts in first
depending on the mold I am using) then 1/3 of the pesto and
so on- Refrigerate to set up and unmold.
I've made this a zillion times and it always steals the show. It is delicious. Holds up pretty well but you must keep it fairly chilled so it doesn't droop. I've made this in individual Pyrex cups (unmolded at the end) very successfully:
LAYERED CHEESE AND PESTO TORTE
Fills 4-cup mold
1 cup fresh pesto
Cheese: 1- 8 oz package cream cheese, softened, 5 oz Brie or Camembert, rinds removed, 1/2 cup whipping cream.
Beat cheeses together with mixer until nearly smooth. In a
second bowl, beat whipping cream until it forms soft peaks.
Fold whipped cream into cheese.
Prepare mold by lining with plastic wrap. Spread 1/4 cheese
mix in mold (sometimes I sprinkle toasted pine nuts in first
depending on the mold I am using) then 1/3 of the pesto and
so on- Refrigerate to set up and unmold.
For instance, here's the link to Miami's DEB. Read the answer
for what size the table must be.
http://miami.dinerenblanc.info/faq
for what size the table must be.
http://miami.dinerenblanc.info/faq
If your looking to transport in a springform, I would recomend rec: Vegetable Frittata
It looks so pretty with the different colors of the vegies, tastes really good w. the fresh herbs and is a bit unusual in that it is really "tall" compared to most fritatas.
She also had a variation w/ lobster in her cookbook, which I did make once, it was equally yummy. I need to find the book.....
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=33023
It looks so pretty with the different colors of the vegies, tastes really good w. the fresh herbs and is a bit unusual in that it is really "tall" compared to most fritatas.
She also had a variation w/ lobster in her cookbook, which I did make once, it was equally yummy. I need to find the book.....
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=33023
amanda_pennsylvania
Well-known member
How about a big rolling suitcase?
amanda_pennsylvania
Well-known member
Yes, photos!
amanda_pennsylvania
Well-known member
I was just in Chicago and had lunch at Tre Kroner. Had an amazing quiche.
The filling was salmon, dill, and asparagus. It was SO GOOD. Very light, too. Something like that might be good. And very transportable, too.
The filling was salmon, dill, and asparagus. It was SO GOOD. Very light, too. Something like that might be good. And very transportable, too.
Don't forget your Tomato Tate Tatin from last summer--this was so good!
Tomato Tarte Tatin
Dough
1 1/3 cup) flour
1 teaspoon sea salt
8 tablespoons chilled butter, cut into cubes
1 egg
Sift the flour into a bowl. Add salt and cubed butter and work into the flour with your fingers until the butter pieces are no bigger than lentil size. Add the egg and mix until just combined. If it is too dry, add cold water one teaspoon at a time. Chill for 30 minutes.
Filling
2 lbs plum tomatoes
olive oil
herbes de provence
sea salt and pepper
1 large onion
grated parmesan
Set your oven at 350 F.
1.Cut tomatoes in half, core and remove the seeds.
2.Coat the bottom of a 10 inch round dish with olive oil and place the tomatoes skin side down all around the pan.
3.Season with salt, pepper, herbes de provence and drizzle with olive oil.
4.Bake for approximately 30 minutes or until soft.
5.In the meantime, cut your onion into thin slices and place in a pan with some olive oil.
6.Cook on medium low heat stirring occasionally until very soft and caramelized. Season with salt and pepper.
7.Before you take out the tomatoes, roll out your dough to a 10 inch round.
8.Spread the onions on top of the tomatoes, then add an even layer of grated parmesan. Add the dough on top and tuck the edges in.
9.Bake for another 30 minutes or until the dough is golden brown.
10.To unmold, run a knife around the edges and flip onto a serving dish. Eat!
http://www.designsponge.com/2013/08/in-the-kitchen-with-whip-clicks-tomato-tartin.html#more-182328
Tomato Tarte Tatin
Dough
1 1/3 cup) flour
1 teaspoon sea salt
8 tablespoons chilled butter, cut into cubes
1 egg
Sift the flour into a bowl. Add salt and cubed butter and work into the flour with your fingers until the butter pieces are no bigger than lentil size. Add the egg and mix until just combined. If it is too dry, add cold water one teaspoon at a time. Chill for 30 minutes.
Filling
2 lbs plum tomatoes
olive oil
herbes de provence
sea salt and pepper
1 large onion
grated parmesan
Set your oven at 350 F.
1.Cut tomatoes in half, core and remove the seeds.
2.Coat the bottom of a 10 inch round dish with olive oil and place the tomatoes skin side down all around the pan.
3.Season with salt, pepper, herbes de provence and drizzle with olive oil.
4.Bake for approximately 30 minutes or until soft.
5.In the meantime, cut your onion into thin slices and place in a pan with some olive oil.
6.Cook on medium low heat stirring occasionally until very soft and caramelized. Season with salt and pepper.
7.Before you take out the tomatoes, roll out your dough to a 10 inch round.
8.Spread the onions on top of the tomatoes, then add an even layer of grated parmesan. Add the dough on top and tuck the edges in.
9.Bake for another 30 minutes or until the dough is golden brown.
10.To unmold, run a knife around the edges and flip onto a serving dish. Eat!
http://www.designsponge.com/2013/08/in-the-kitchen-with-whip-clicks-tomato-tartin.html#more-182328
heather_in_sf
Well-known member
thank you, I'm humbled. and I don't deserve your praise.
Heather, I followed the directions from the church cook for the salmon. easier than you might think
I made a few changes, but nothing major. used blueberries for eyes.
http://thechurchcook.blogspot.com/2010/09/how-to-garnish-whole-baked-salmon.html
I made a few changes, but nothing major. used blueberries for eyes.
http://thechurchcook.blogspot.com/2010/09/how-to-garnish-whole-baked-salmon.html
No, the food is very elegant French picnic food. Only the people
dress in white and tables, chairs, china are in white. Here's a link to Pinterest on Dinner En Blanc.
http://www.pinterest.com/explore/diner-en-blanc/?p=0
dress in white and tables, chairs, china are in white. Here's a link to Pinterest on Dinner En Blanc.
http://www.pinterest.com/explore/diner-en-blanc/?p=0
Yes you do. You are a wonderful writer. Several years ago you wrote
one post about your daily commute to work and all the familiar things that you saw for so many years. It was like I could see it all through you. I read it and then I read it again to John. That's how well I thought it was done. Do you know the one I'm talking about? I tried to find it several times with no luck. Would you post it here for me?
one post about your daily commute to work and all the familiar things that you saw for so many years. It was like I could see it all through you. I read it and then I read it again to John. That's how well I thought it was done. Do you know the one I'm talking about? I tried to find it several times with no luck. Would you post it here for me?