Recently, Culinary Architect catered the opening of Anything Goes: The Jazz Age at The Nassau County Museum of Art in Roslyn.
This fabulous, multimedia exhibition, curated by the museum’s director, Dr. Charles Riley, highlights the art, music and literature of the Roaring Twenties.
The challenge of catering this opening was to create a display that is delicious to eat and is in keeping with The Jazz Age.
The staff of Culinary Architect immediately started to polish silver to give the table an opulent feel.
We filled elegant silver bowls with endive and salmon pate, crackers and marinated mozzarella. On silver trays we presented skewered, organic cheeses and cucumber cups filled with jumbo shrimp salad.
All of these recipes have been reduced to serve 12 people instead of 250 and may easily be duplicated for home entertaining with ease. Let these delicious hors d’oeuvres be your masterpiece!
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(Serves 12)
Endive with Salmon Pate
Shrimp in Cucumber Cups
Marinated Mozzarella
Organic Skewered Cheese*
Assorted Crackers*
*Recipe Not Given
Endive with Salmon Pate
4 endives, leaves separated
4 oz. cream cheese
1 cup flaked cooked salmon
1 1/2 tsp. lemon juice
1/2 tsp. salt
1 1/2 tbsp. minced chives
1/2 tsp. freshly ground white pepper
1. In a food processor, fitted with a steel blade, pulse the cream cheese and salmon, until combined. Add the lemon juice, salt, pepper and chives, pulse again.
2. Pack the salmon into a crock. Serve with endive spears, French, Italian, pumpernickel bread or vegetables.
3. Shrimp in Cucumber Cups
1 lb. jumbo shrimp, cooked and peeled
2 tbsp. dill
2 tbsp. parsley
2 tbsp. tarragon
1 tbsp. lemon juice
Salt, to taste
3 English cucumbers, washed
1. In a food processor, fitted with a steel blade, place all of the ingredients, except the shrimp and cucumber and combine.
2. Add shrimp, pulse to coarsely chop.
3. Make cucumber cups. Score the cucumber with a fork. Cut into 1 1/4” slices. With a melon baller, remove the center to make a cup. Place cucumber cup upside down on a paper-lined baking sheet. (This removes any excess water.) Let drain in the refrigerator for up to 4 hours.
4. Just before serving: Fill cups with shrimp salad. Place on silver tray.
Marinated Mozzarella
2 16 oz. container of freshly made organic Bocconcini, drained
1/4 cup best quality extra virgin olive oil
3 tbsp. Herbs de Provence
1. Place all of the ingredients in a covered plastic container. Shake. Let marinate for a minimum of 4 hours and up to 24.
2. To serve, place in a crock and put pretty toothpicks or skewers in a glass, so that people may help themselves.
Want to live like they did in The Jazz Age? Host your event at the Nassau County Museum of Art.
A historical, Neoclassical Gold Coast mansion located on 145 magnificent acres on the North Shore of Long Island, the museum offers a unique setting for any event or occasion. The museum houses world-class art exhibitions, stunning architecture and an unparalleled atmosphere for exclusive cocktail parties, client entertaining, corporate celebrations, board meetings, presentations and conferences, as well as elegant dinners for up to 150 guests.
For more information, contact Museum Services Manager John Ryan at jryan@nassaumuseum.org.
Alexandra Troy is owner of Culinary Architect Catering, a 35-year-old, Greenvale-based company, specializing in private, corporate and promotional parties.
