Chef Renee’s Summer Luncheon Class – Recipes and Suggestions
Chef Renee’s Summer Entertaining Tips and Recipes
Chef Renee shared a wealth of knowledge this past Saturday during her cooking class on how to entertain this summer with fresh, colorful foods. It is our pleasure to share her tips and ideas with you on how to entertain guests this summer.
1. She began the class by serving some delicious foods…Herma’s Lobster Rolls, a cup of Asparagus and Dill Soup and Herma’s Smoked Salmon and Lemo-licious Sandwiches on dark, mini-buns.
Herma’s Lobster Roll Recipe
Break lobster into pieces. In separate bowl whisk 1/3 cup of mayo, 4 tbsp. of melted butter and 4 tbsp. of lemon juice. Add lobster to mixture and toss to coat. Season with salt and pepper. Chill in refrigerator for 30 to 60 minutes.
Brush outside of FLAT hot dog buns with melted butter, then toast in pan until golden brown.
Place celery leaves in hot dog buns and add then add lobster mixture. Sprinkle with celery salt.
Asparagus and Dill Soup Recipe
Roughly chop 2 lbs asparagus saving tips for later use. Heat 2 tbsp. of butter and 2 tbsp. of olive oil in large pot. Sautee 2 medium onions (chopped), 2 sticks of celery (chopped) and 2 leeks (trimmed and chopped) until soft and sweet (appx 10 minutes).
Add 2 litres of vegetable or chicken stock, chopped asparagus and fresh dill. Simmer 20-30 minutes until tender.
Remove from heat and puree in blender until reaches desired smoothness.
Return soup to pot and season with salt and pepper. Add reserved tips and simmer for a few minutes until tips are tender.
When serving, garnish each serving with sprig of fresh dill and perhaps a dollop of Devonshire cream*.
Herma’s Smoked Salmon and Lemo-licious Recipe
Simple! Small, dark round buns were sliced in half. Herma’s Signature Product, Lemo-licious* was spread on bottom half of bun and smoked salmon* was placed on top. Top with sliced onion and other half of bun for yummy sandwich.
2. Chef Renee then demonstrated how to create Vietnamese Summer Rolls which she says are always a big hit whenever she serves them at parties.
Vietnamese Summer Rolls Recipe
2 oz Rice Vermicelli Noodles cooked and tossed with 1 tsp. of sesame oil.
1 handful of fresh Mint
1 handful of fresh Cilantro
8 large Rice Paper Wrappers (8″)
1 large Mango, julienned
1/2 large Red Bell Pepper, julienned
1 medium Avocado, thinly sliced
1/2 cup chopped Radicchio
8 small soft Boston Lettuce Leaves
How to make
Place a few mont leaves and top with noodles, 3 strips of each fruits and vegetables. Add avocados, radicchio, cilantro leaves and lettuce leaf.
Fold Bottom edge of rice paper up over filling and fold once to enclose. Fold in sides and continue to roll up tightly.
Serve with Rootham’s Thai Dipping Sauce*.
3. Chef Renee also demonstrated how to create a beautiful and healthy Cobb Salad which may serve as a mini buffet for guests.
Cobb Salad Suggestions
Grilled Chicken or Salmon cut into strips
(used David’s Mediterranean Rub to season Grilled Chicken)
Grilled Shrimp or Sea Scallops
medium-hard cooked Eggs
Village Grocer Bacon
an assortment of colorful Tomatoes
Chopped or sliced Red Onion or Green Onions
lightly blanched Asparagus
Boiled or roasted New Potatoes
Hardy Greens such as Mache, Watercress and/or Baby Spinach
Crumbled Goat Cheese, Blue Cheese, Feta
Cubes of Cheddar or another firm Cheese
Variety of Olives
Grilled or Roasted Corn
Variety of Peppers
Grilled Portobello Mushrooms
Fresh Fruit (Berries or Sliced Mango)
How to Prepare
Display everything attractively on a large rustic board, silver platter or large serving dish. Drizzle entire salad with good quality Extra Virgin Olive Oil*. You will want guests to serve themselves so that they may choose what they like.
4. Following the Cobb Salad demonstration Chef Renee created a Watermelon Salad which included 1 medium watermelon, 1 small red onion, good quality feta, mint, basil, 1/2 cup of black olives. Combine ingredients and top with crumbled feta. Drizzle with olive oil. Add freshly ground pepper and fresh herbs. Toss and Serve.
5. To finish off the class and meal, Chef Renee served Grilled Fruit with Vanilla Ice Cream and Berry Sauce. Grilled fruit brings out a whole new dimension of flavors. Choose a firm fruit that is not over ripe and cut into large pieces so that it does not loose its form.
Advice on what fruits to serve…
Chef Renee chose Pineapple and Peaches to grill, spicing them up with Caymen Style Citrus Heat Dry Glaze for Grilling and Roasting (or other seasoning of choice for nice balance between sweet and heat).
Other fruits that may be used are Peaches, Nectarines, Plums and Apricots, Pineapple (delicious dusted with cinnamon sugar), Banana, Melons and Pears (great with goat cheese and toasted walnuts)
Chef Renee chose to serve fruit with vanilla ice cream, however she also suggested serving with creamy mascarpone and toasted pistachios.
Popham Lane Farm’s Canadian Black Currant Full Berry Sauce* was zig zagged on plate. Truly the best berry sauce! Low in sugar, high in flavor. Very natural.
We suggest serving refreshing Flavor-Infused Water from attractive glass pitchers.
Suggestions for Flavor-Infused Water Combinations
Strawberry and Mint – Strawberry and Basil – Watermelon and Basil – Watermelon and Lime – Citrus and Mint (Grapefruit, Lemon or Lime) – Cucumber and Mint and Lemon – Peach and Ginger