From the demo Snack Table Stars with Chef Meg Hall Dipping sauce: 2 ozs or ½ cup St. Agur Blue Cheese 1 cup Greek Yogurt 1/3 cup Crème Fraiche 2 tbs Chives, snipped To Taste Salt and Black Pepper Chipotle Sauce: 1 Cup Red Wine Vinegar 2 Tablespoons Chipotle Powder 1 Tablespoon New Mexico C[...]
Posts Tagged ‘Chef Meg Hall’
Fresh Peach Mint Spritzer
From the Demo: Easy Breezy Summer Catering Recipe Courtesy of Chef Meg Hall Makes 4 – 5 drinks 1 Large bottle of sparkling mineral water, chilled 4 Fresh Organic Peaches 2 Tsp Honey (or more to taste) 4 Sprigs of Fresh Mint 1. Pit and slice peaches and put in a blender with a splash [...][...]
Chocolate Cups with Whipped Cream and Fresh Berries
From the Demo: Easy Breezy Summer Catering Recipe Courtesy of Chef Meg Hall Makes 24 Hors D’Ouevres 24 Surfas Chocolate Cups 2 Cups Heavy Whipping Cream 2 Tbsp Powdered Sugar 1 teaspoon Vanilla Extract Pinch[...]
Spinach Salad
Spinach Salad with Strawberries, Crispy Bacon, Slivered Red Onions, Goat Cheese and an Easy Balsamic Vinaigrette From the Demo: Easy Breezy Summer Catering Recipe Courtesy of Chef Meg Hall Serves 6 10 ozs Baby Spinach 1 Cup Sliced Strawberries, tops removed 4 Strips of Bacon, C[...]
Brie, Dried Apricot and Toasted Almond Phyllo Flowers
From the Demo: Easy Breezy Summer Catering Recipe Courtesy of Chef Meg Hall Makes 24 Hors d’Ouevres 24 Surfas Phyllo Shells, Frozen 4 oz Brie Cheese, cut into small cubes 12 Dried Apricots, cut in half 3 oz Almond Slices, Toasted Preheat oven to 350°. L[...]