Join us for a complimentary workshop and learn hosting tips from the best!

Saturday, December 16th  | 1:00PM-2:00PM

Frank Antonetti of The Rust & Gold

Photo Courtesy LI Pulse Magazine



Jeanne Purpura of Sugar Rush Bake Shop

Photo Courtesy Newsday/Erica Marcus

Classic Deviled Eggs16 Halves  |  20 mins
Ingredients:
12 Large organic or free range eggs (not too fresh eggs because fresh eggs  a bit difficult to peel).
2 Tablespoon Mayonnaise
1Tablespoon Dijon Mustard
1 Tablespoon white wine vinegar
1/2 teaspoon hot sauce  ( Tabasco)
1/4 cup extra virgin olive oil divided
Salt and freshly pepper
3 Tablespoon chopped organic chives
Crushed red pepper flakes  or hot paprika
Crunchy sea salt (such as Maldon) for garnish and taste
Directions:
Prepare a  large bowl filled with ice water. Filled a large  pot  enough to fit 12 large eggs with cold water and bring it to a boil. Turn off the heat and cover the pot and let steep for 15 mins. Drain the water and put the eggs in the ice cold water bowl to prevent it from further cooking.  Peel the eggs with running cold tap water and pat it dry. Slice the eggs lengthwise  and scoop out the yolks. Place all yolks, in the food processor Add mayonnaise,  mustard, 1/2 Tablespoon of white wine vinegar and hot sauce salt and pepper  and process till smooth. With the machine running, drizzle 2 Tablespoon  of olive oil and remaining vinegar Transfer the filling  to a piping bag, with star tip (if you don't have piping bag just put in the ziploc bag and snipe an tiny corner off the ziploc bag. The filling and egg whites can be stored separately overnight and assemble the day of party.  Pipe the filling on the egg whites and drizzle some remaining  extra virgin  olive oil , garnish with chopped fresh organic chives, crush red pepper flakes or hot paprika and some sea salt.

Mushroom Duxelle CanapéIngredients:
2  8 oz containers of crimini mushrooms clean off the dirt and cut in quarters
1 Tablespoon  of butter
2 Tablespoon of olive oil
1 medium shallots finely chopped
2 large garlic cloves  minced
Dry Sherry
Fresh thyme  (just pulled it off the stem)
Fresh parsley finely chopped
Fresh chives finely chopped
Salt and freshly  ground pepper
1/3 cup heavy cream
1/4 cup chicken stock
Thinly shaved Parmigiano cheese(  just use a vegetable peeler.)
Whole milk ricotta cheese mixture
Mix the ricotta with some grated parmesan, salt pepper.|
Directions:
Heat the olive oil and butter  and sauté the mushrooms till the moisture is almost gone. Take out the mushroom and set aside while  sauté the garlic and shallots in the same pan,  add  a bit  more olive oil and butter if the pan is too dry,  sauté till golden brown and fragrant (medium heat). Add a little dry Sherry to deglaze the pan and pour in the heavy cream  and chicken stock and add the mushroom back into the pan, let reduce about 2 mins or till mixture is a bit thick. Season with salt and pepper. And throw in the fresh chopped herbs. Pour the mixture into a food processor and pulse it a few times to make it fine almost  like a paste. Drizzle some truffle oil and add more salt and pepper if necessary.  Serve the duxelle on a French baguette . To Assemble: Spread a thin layer of ricotta cheese mixture,  then the duxelle, then top with a thin slice of parmesan cheese and a parsley leaf. You can pre assemble this canapé several hours before serving, just keep it slightly room temperature. 


Samhal Life Design Group

Photo Courtesy The Long Islander News

Must RSVP by 12/11 call 631.692.7100 or email [email protected]

*Limited Availability


Give a Child a Smile this Holiday Season!
Drop off new & unwrapped toys at our office (129 Main St. CSH) until Dec. 21st and we will donate them to the Junior Welfare League of Huntington.

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