We started out today at noon prepping for the CH Xmas party.
I made a huge antipasta platter with 4 kinds of salami; my favorite being the herbed.Roasted red peppers,
grilled eggplant, montchego,Gorgonzola, fresh mozzarella, chunked Parmesan, roasted garlic, roasted tomato, and black olives all went on the platter.
I made crustini’s out of kennys baguette. I brushed ghee on each slice with a pastry brush.
5 minutes 450 f convection.
Kenny made pulled pork on tiny bisquits with horseradish cream, man I’m getting hungry writing about the food we made.
I worked with chocalate today making little truffles.
The trick is doing the work in the walk in fridge otherwise the chocalate starts to melt and becomes very hard to work with.
We covered the three flavored(eggnog,mint,berry) chocalates with another coat of chocalate, almonds, and cocoa. I don’t remember which ones went together.
I had a couple of beers at the bar with this cat who was
already gone. He was frm Baltimore. He kept calling himself a Baltimoron. I thanked him for the beer and took two shots of Grand Marnier to the kitchen for my boys.
I left at 715