Last week LC and I took a great class at Let's Cook Culinary downtown. This was a hands-on class which gave us an opportunity to create seven Holiday Appetizers - six savory and one sweet. For those who have never taken a class there, I highly recommend it. Chef John Militello offers both hands-on, as well as just watch-learn-taste classes, and the best part is it's BYOB!
the class in action
My two favorites of the night were the lobster spring rolls and the miniature brie en croute.
Lobster Spring Rolls
ready to be fried
1 cup pre-cooked lobster
1/2 cup shredded carrot
1/2 cup shredded cabbage
1/4 cup diced onion
1 tsp mustard
1 tsp vinegar
1 tsp sugar
1 tsp dill
1 tsp garlic
pre-made spring roll wrappers
Pre-cook carrot, cabbage and onion on the stove with a little water. Add vinegar and sugar, stir well, drain and chill. Add lobster and mix well. Assemble spring rolls by wetting edges of wrapper with water, spoon mixture onto one side, and roll by folding in edges and then rolling front to back. Fry in 350° oil.
LC whips up spring rolls like a pro...
My other favorite ... Miniature Brie En Croute
(not a very good picture, but simply delicious!)
1 medium size brie cut into small-ish bite size cubes
1 package frozen puff pastry (defrosted)
jam of your choice (I prefer apricot)
1/2 red onion, diced
egg wash: whisk 1 egg yoke & 1 Tbsp milk
topping: sesame seeds
Spray baking pan with non-stick spray. Roll out puff pastry and cut into 12 or 16 squares. Place a small amount of jam on each square and top with red onion and one piece of cheese. Carefully wrap pastry around filling and shape/seal with your fingers. Place on baking sheet. Brush each portion with egg wash and sprinkle with sesame seeds. Bake at 400° until golden brown.
Let's Cook Culinary
1305 Assembly Street
Columbia, SC
803.250.2569
www.LetsCookCulinary.com