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    You are in: Home / Cookbooks / Ramekins: Cool Drinks & Hot Hors D'oeuvres
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    12 recipes in

    Ramekins: Cool Drinks & Hot Hors D'oeuvres

    Here is the first of many cookbooks from my birthday trip to Sonoma. Each cookbook will contain the recipes I received from from the class named in the title. The WONDERFUL teacher and creater of these recipes, Lisa Lavagetto, made this class into an actual "cocktail party" for the tasting of the recipes. We had a blast!!

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    Yep, I know......ANOTHER spiced pecan recipe. There are quite a few here on Zaar, but I didn't find one like this one. This was different and from what I saw in class, tempramental to make. The oil HAS to stay at the same temperature, or the coating doesn't stick all that well and it burns when it comes off in the oil. It was one of the recipes of the class and although they didn't look good they tasted great. Good luck, lol!!

    Recipe #182287

    This is another of the recipes that disappeared so quickly that I didn't get to take a photo of them....they are that good!! They have a little bit of sweet from the fig, some tang from the cheese, and salt from the bacon. A great balance of flavors! The aged goat cheese called for in this recipe is firmer than fresh and has a dry rind. Two of the kinds that work best in this dish are Bucheron and Pouligny-St. Pierre, both have just the right amount of tang.

    Recipe #182282

    I had my hands in this recipe. This is the one my mom and I made! Very good and very simple to make. Again, squeezing the lemons and limes is the most difficult part. We served these on endive leaves, which was a very pretty presentation, but it would also look lovely served in a martini glass. A jalapeno pepper may be substituted for the serrano pepper if desired. And remember, the lemon and lime juice are what "cook" the shrimp in this recipe, so the smaller the pieces of shrimp the quicker it will "cook". The servings are an estimate, we doubled the recipe in class. It does make quite a bit though.

    Recipe #182235

    This dish went SO quickly after class that I didn't even get to take a picture! They are that good! The awesome part is, they are not that difficult to make!

    Recipe #182187

    This sauce was made in class to accompany the chicken rolls, but can be used for just about anything. It is a very versitale recipe I find.

    Recipe #182159

    THIS is the recipe that shocked me!! In any normal flipping through a magazine or cookbook, I would have passed the recipe by without a second thought. BUT, I LOVED IT!!! Serve this with the Spicy Tomato Sauce that is also in this cookbook. Just a wonderful appetizer. A bit lengthy....yet worth the oooohhs and aaahhhhs!!! **NOTE: Rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered. They can also be assembled and cut (but not coated or baked) 2 weeks ahead and frozen, wrapped well in plastic wrap. Cut frozen rolls, then bake (do not thaw) in a preheated 350ºF oven for about 20 min.

    Recipe #182157

    This is the recipe we used in making the Onion Tarts that I loved so much. I have never had any luck with pastry dough in the past but this one was pretty easy. The key is not to work it too much. The less you touch it, the better it will be. The instructions may seem long, but I am trying to be a thorough as possible. The tarts can be frozen and baked frozen, they do not need to thaw.

    Recipe #182124

    All I can say about these little beauties is YUMM-O!!!! What a presentation and soooo easy to make it is not even funny....especially if you make the mousse ahead of time. Just throw them in the oven and VOILA!! The mousse can be made a day ahead and stored in the fridge covered. You will need a mini muffin tin and a 2 1/2" round cookie cutter for this recipe.

    Recipe #182121

    This was a nice change from the traditional margarita with tequila. The most difficult part to this recipe is squeezing the limes.

    Recipe #182120

    I only had a sip of this from my mom's glass in class.....I was loving the bellini's!! This was not too sweet, but nice and refreshing!!

    Recipe #182119

    This is one of the drinks we made and served in our class. They were yummy....but Champagne is always yummy!! The peach puree will settle to the bottom of the glass or pitcher, so you will HAVE to stir this to mix the two. It is well worth it though. Enjoy!!

    Recipe #182118

    Ok, THIS was my favorite that was made for this class!! I could NOT stop eating them!! So, I am very pleased and happy to be sharing it with all of you!! The caramelized onions can be made up to 2 days ahead and stored covered in the fridge.**NOTE: In place of the sage you can use an equal amount of finely chopped rosemary, marjoram, savory, or thyme.

    Recipe #182084

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