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Peter Callahan's Party Food: Mini Hors d'oeuvres, Family-Style Settings, Plated Dishes, Buffet Spreads, Bar Carts
ASIN번호 0553459716
상품상태 New   
상품구분 Books / Cookbooks, Food & Wine / Hardcover
총페이지수 256 Pages
판매자 Amazon.com
판매자위치 미국
현지 판매 가격
$23.79
상품가격 상세보기
관련상품



상품설명
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. Read more 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 Read more








상품설명
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. Read more 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 Read more




2019-04-03 21:42:59