(WJBK) - Holiday entertaining doesn't have to be stressful! Chef Pam Guestairs will teach us how the pros entertain, to help insure stress-less entertaining this holiday season.
The class is Tuesday, December 6 at The Community House in Birmingham. Attendees of this class will learn simple ways to decorate the table, create quick and easy appetizers, utilize platters of amazing food and a dessert finale that will knock their socks off.
Chef Pam will also demonstrate preparing Brie en Croute, an Antipasto Platter, Crostini with Fig Goat Cheese and Pears and finish with a Belgian Chocolate Fondue.
She joined us in the FOX 2 Cooking School ahead of the class to show us how to make an easy chocolate pate. We'll update this story with her recipe.
The class is from 6:30 - 8:30 p.m. The cost is $32 a person plus a materials fee of $8.
For more information or to register, call (248) 644-5832 or visit www.communityhouse.com.
- 1 ½ pounds chopped Chocolate, bittersweet or semi-sweet
- 2 cups (1 pint) Heavy Whipping Cream
- 1-2 Tablespoons of your favorite liqueur or brandy
- Heat cream and bring to a boil. Be careful the cream does not boil over the pot. Pour over chopped chocolate.
- After the chocolate has melted 3/4 of the way, stir or whisk until smooth.
- Add flavoring and blend completely with a wooden spoon or a hand whip. Pour into mold.
- Toasted nuts or dried cherries or other dried fruit soaked in liqueur can be added.
- Spray a bowl or pan with cooking spray. Line with plastic wrap.
- Pour dark chocolate ganache to fill the bowl within ½” of the top. Place in the refrigerator to cool and set. Allow to cool overnight or 8-10 hours.
- Pate will keep up to 2 weeks tightly wrapped in the refrigerator and can also be frozen for up to 3 months.
- Remove from pan or bowl and place upside down on a serving platter or plate.
- Carefully remove the saran. Smooth the outside of the pate with a small spatula.
- Surround with nuts, dried fruit, fresh sliced apples, cookies, pretzels or shortbreads and a spreader to assist guests with spreading.
- Allow one hour for pate to come to room temperature before serving.
Note: This can also be served warm if you prefer a dipping consistency. Place over a double boiler or in the microwave to melt.
Be creative and utilize your favorite liqueur flavoring i.e.: Bailey’s Irish Cream, Grand Marnier, Chambord, Kirsch, Brandy, etc.
Do not get water on your chocolate before adding the cream. The chocolate will seize and cannot be melted properly.