PDF Ebook Peter Callahan's Party Food: Mini Hors d'oeuvres, Family-Style Settings, Plated Dishes, Buffet Spreads, Bar Carts
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Peter Callahan's Party Food: Mini Hors d'oeuvres, Family-Style Settings, Plated Dishes, Buffet Spreads, Bar Carts
PDF Ebook Peter Callahan's Party Food: Mini Hors d'oeuvres, Family-Style Settings, Plated Dishes, Buffet Spreads, Bar Carts
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About the Author
PETER CALLAHAN is the owner of the New York City-based Peter Callahan Catering. Since 1985, he has created food for Vera Wang, Kate Spade, JP Morgan, Tory Burch, Tony Bennett, and Al Gore, among others. He is a contributing editor for Martha Stewart Weddings and one of her inner-circle caterers.
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Excerpt. © Reprinted by permission. All rights reserved.
MINI BANANA SPLITS Sometimes the idea for a dish starts with the actual dish. When we came across these mini sundae dishes, we knew we had to find a way to fill them. They were perfectly proportioned to hold three scoops of ice cream—when a melon baller is the scoop. But you don’t necessarily need mini sundae dishes to create the same effect. Use egg cups, vintage coupe Champagne glasses, small berry dishes—any container that’s attractive and small will work. To compose the sundaes, soften three flavors of ice cream just enough to scoop it out with a melon baller or #100 disher and then refreeze until hard. We source the small bananas (they’re marketed under different names, such as mini or baby bananas), but sliced bananas work just as well. This is another hors d’oeuvre that always raises a smile. And although it does involve more than a single bite, who can resist it? It also breaks another of our “rules” by requiring a small spoon and a bowl, but for me, the end result justifies it. Makes 8 8 mini scoops vanilla ice cream (see headnote) 8 mini scoops chocolate ice cream (see headnote) 8 mini scoops strawberry ice cream (see headnote) 16 banana slices ½ cup Chocolate Sauce, homemade (at right) or store-bought ½ cup whipped cream ¼ cup rainbow sprinkles 8 Maraschino cherries Place one scoop of each flavor of ice cream in a mini sundae dish. Place a banana slice in between scoops. Drizzle each sundae with chocolate sauce and top with whipped cream, sprinkles, and a cherry. Chocolate Sauce Makes about 2 cups 1 cup heavy cream ½ cup corn syrup 1 cup sugar ½ teaspoon coarse salt 20 ounces bittersweet chocolate In a medium, heavy-bottomed saucepan over medium heat, combine 1 cup water with the cream, corn syrup, sugar, and salt and bring to a boil. Place the chocolate in a heatproof mixing bowl and pour the hot liquid over the chocolate. Let sit for 5 minutes, then whisk to emulsify. Store any leftover sauce in a covered container in the fridge for up to 10 days
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Product details
Hardcover: 256 pages
Publisher: Clarkson Potter (August 22, 2017)
Language: English
ISBN-10: 0553459716
ISBN-13: 978-0553459715
Product Dimensions:
8.3 x 0.9 x 10.3 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
3.9 out of 5 stars
14 customer reviews
Amazon Best Sellers Rank:
#275,850 in Books (See Top 100 in Books)
Sometimes when you have guests you dont want a dinner. You are having a party and you want party food. Peter Callahan gives you ideas for food for all your friend and their different tastes. Impress them with the ideas Callahan gives you. Your party will get a 5 star review. Thanks to peter Callahan
Full of fussy and uninspired bites. Nice eye candy, but can't recommend the book.
I view cookbooks as a guideline for inspiration . While I do follow some recipes, I like to take them and put my own twist on them . This book gives lots of creative ideas . I really like a lot of the dishes in this book , although some would be very costly to make for the average person .
This book is the perfect complement to his first book!Great ideas,recipes & inspiration to "WOW" your guests.It's a must have for all
O.K. Thought it would be useful for a home cook. Not so much. Donated it to local library.
Fair cookbook but not that novel
gorgeous, full of inspirations
I absolutely loved his first book; this one I found hard to follow. Looking forward to the next one.
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