Party Platters Recipe Video
Cooking tips and techniques from the nation's finest chefs. Chef Walter Staib of City Tavern uses Dietz and Watson items to make party platters.
Ingredients
Russian Salad:
Serves 8
1 cup small diced carrots, cooked
1 cup small diced celery root, cooked (celery stalks will also work)
1 cup diced potatoes, cooked
2 1/2 cups mayonnaise
1 tsp. Colman’s mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. freshly ground white pepper
2 dashes cayenne pepper
American Potato Salad:
Serves 8
2 pounds Potatoes, peeled cooked, cooled & cubed
2 ribs celery, finely diced
½ yellow onion, finely diced
1 cup Mayonnaise
Salt to taste
Freshly ground white pepper to taste
Cole Slaw with Apples:
Serves 8
¼ cup Mayonnaise
1 tablespoon White Vinegar
2 teaspoons Dijon Mustard
2 teaspoons granulated sugar
1-tablespoon ketchup
2 teaspoons lemon juice
1 ½ pounds green cabbage, sliced
½ pound red cabbage, sliced
1 red bell pepper, julienned
2 tablespoons finely chopped yellow onion
1 Granny Smith apple, diced
Salt to taste
Freshly ground white pepper to taste
Fleisch Salad:
Serves 4
1-pound Dietz & Watson German Brand Bologna
1 red onion, finely chopped
2 dill pickles, julienned
¾ cup mayonnaise
2 teaspoons Dijon mustard
2 tablespoons chopped chives
Salt and freshly ground black pepper to taste
Liver Mousse Canapés:
Serves 6
1 pound Dietz & Watson Braunschweiger
¼ pound (1 stick) unsalted butter, softened
Thinly sliced brioche bread, pumpernickel or crostini, as need Cornichons, as needed
Stromboli:
Serves 8
1 pound prepared pizza dough (available in the freezer section of most supermarkets)
All-purpose flour, as needed
2 cups prepared pizza or marinara sauce
½ pound Dietz & Watson Pepperoni, thinly sliced
½ pound Dietz & Watson Provolone, thinly sliced
1 egg beaten with 1 tablespoon water, for egg wash
1 tablespoon caraway or sesame seeds
Linzertorte:
Makes one 9-inch tart; serves 8
1 pound (4 sticks) unsalted butter, softened
1 ½ cup granulated sugar
2 Large eggs
1 teaspoon Vanilla extract
4 cups sifted cake flour
2 ½ cups hazelnuts, toasted (see Chef’s note, page) and finely ground
1 teaspoon ground cinnamon
½ teaspoon freshly ground allspice
¾ cup seedless raspberry jam
¼ cup confectioners’ sugar
Good-quality chocolate ice cream, for serving (optional)
Directions
Russian Salad:
After cooking the carrots, celery root and potatoes, allow them to chill for at least one hour. Using a very sharp knife, dice the carrots, celery root, and potatoes to the size of a pea. Place in a large mixing bowl and reserve until ready to use. In a separate small mixing bowl, whisk together the homemade mayonnaise, Colman’s mustard, Worcestershire sauce, salt, pepper and cayenne pepper. Reserve 1 cup on the sauce for plating. Pour the remaining mixture over the vegetables and toss gently to coat.
Chef’s Note: For an interesting and delicious party platter presentation, roll cold cuts of your choice around 2 tablespoons of this salad.
American Potato Salad:
Place the potatoes in a large mixing bowl. Add the celery, onion and mayonnaise, and toss gently to combine. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
Cole Slaw with Apples:
In a large mixing bowl, whisk together the mayonnaise, vinegar, mustard, sugar, ketchup & lemon juice. Add the remaining ingredients and toss gently to coat. Season with salt and pepper to taste.
Fleisch Salad:
Slice the sausage into a large julienne, about ¼-inch-wide x 2-inch-long-strips, and place in a medium mixing bowl. In a separate small mixing bowl, combine the mustard and vinegar, then slowly whisk in the olive oil to form the dressing. Add the red onion, pickle and chives, then season with the salt and freshly ground black pepper. Pour the dressing over the sausage and toss gently to coat. The salad should have a firm texture.
Liver Mousse Canapés:
Place the Braunschweiger and butter in a mixing bowl and whip together until well combined. Spoon the liver mousse into a pastry bag fitted with a star trip. Carefully pipe the liver mousse onto thinly sliced brioche bread or crostini in whatever style desired. Garnish with the cornichons and serve immediately.
Stromboli:
Preheat oven to 350º. Divide the dough in half and roll each half out to 1/8-inch thick on a lightly floured work surface. Spread the pizza or marinara sauce evenly atop the dough. Layer the dough evenly with the provolone and pepperoni. Roll the dough up into a log and place on a baking sheet lined with parchment paper sprayed with non-stick vegetable spray. Brush the tops of each stromboli with the egg wash and sprinkly with the caraway seeds. Bake for 15-20 minutes, until puffy and golden brown.
Linzertorte:
Preheat the oven to 325ºF. Grease a 9 x 1 3/8-inch tart pan with a removable bottom with butter. Prepare the Tart Shell: In the bowl of an electric mixer fitted with the paddle attachment on medium-high speed, beat the butter and sugar until light and fluffy. Add the egg and vanilla extract and beat well. In a separate large bowl, combine the flour, ground almonds and cinnamon. Add the flour mixture to the egg mixture and beat just until a soft dough forms. Wrap in plastic wrap and chill in the refrigerator for 30 minutes. Roll 1 ½ to 2 cups of the dough mixture into a circle 11 inches in diameter. Ease the pastry into the pan, being careful not to stretch the pastry. Gently press the pastry into the fluted side of the tart pan and trim the edges. Spread the jam evenly over the bottom of the pastry. Roll the remaining dough out to ¼ inch thick, into a 10 inch square. Cut the square into ten 1-inch-wide strips. Weave the strips diagonally over the jam filing to create a lattice. Press the ends of the strips into the rim of the bottom crust, trimming the ends as necessary. Bake the tart for 35-40 minutes, or until the crust is golden brown. Allow the tart to cool completely, then sift confectioners’ sugar over the top. Serve alone or with chocolate ice cream, if desired.
You can visit chefskitchen for more videos like this. We have more recipes and videos there.
After cooking the carrots, celery root and potatoes, allow them to chill for at least one hour. Using a very sharp knife, dice the carrots, celery root, and potatoes to the size of a pea. Place in a large mixing bowl and reserve until ready to use. In a separate small mixing bowl, whisk together the homemade mayonnaise, Colman’s mustard, Worcestershire sauce, salt, pepper and cayenne pepper. Reserve 1 cup on the sauce for plating. Pour the remaining mixture over the vegetables and toss gently to coat.
Chef’s Note: For an interesting and delicious party platter presentation, roll cold cuts of your choice around 2 tablespoons of this salad.
American Potato Salad:
Place the potatoes in a large mixing bowl. Add the celery, onion and mayonnaise, and toss gently to combine. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
Cole Slaw with Apples:
In a large mixing bowl, whisk together the mayonnaise, vinegar, mustard, sugar, ketchup & lemon juice. Add the remaining ingredients and toss gently to coat. Season with salt and pepper to taste.
Fleisch Salad:
Slice the sausage into a large julienne, about ¼-inch-wide x 2-inch-long-strips, and place in a medium mixing bowl. In a separate small mixing bowl, combine the mustard and vinegar, then slowly whisk in the olive oil to form the dressing. Add the red onion, pickle and chives, then season with the salt and freshly ground black pepper. Pour the dressing over the sausage and toss gently to coat. The salad should have a firm texture.
Liver Mousse Canapés:
Place the Braunschweiger and butter in a mixing bowl and whip together until well combined. Spoon the liver mousse into a pastry bag fitted with a star trip. Carefully pipe the liver mousse onto thinly sliced brioche bread or crostini in whatever style desired. Garnish with the cornichons and serve immediately.
Stromboli:
Preheat oven to 350º. Divide the dough in half and roll each half out to 1/8-inch thick on a lightly floured work surface. Spread the pizza or marinara sauce evenly atop the dough. Layer the dough evenly with the provolone and pepperoni. Roll the dough up into a log and place on a baking sheet lined with parchment paper sprayed with non-stick vegetable spray. Brush the tops of each stromboli with the egg wash and sprinkly with the caraway seeds. Bake for 15-20 minutes, until puffy and golden brown.
Linzertorte:
Preheat the oven to 325ºF. Grease a 9 x 1 3/8-inch tart pan with a removable bottom with butter. Prepare the Tart Shell: In the bowl of an electric mixer fitted with the paddle attachment on medium-high speed, beat the butter and sugar until light and fluffy. Add the egg and vanilla extract and beat well. In a separate large bowl, combine the flour, ground almonds and cinnamon. Add the flour mixture to the egg mixture and beat just until a soft dough forms. Wrap in plastic wrap and chill in the refrigerator for 30 minutes. Roll 1 ½ to 2 cups of the dough mixture into a circle 11 inches in diameter. Ease the pastry into the pan, being careful not to stretch the pastry. Gently press the pastry into the fluted side of the tart pan and trim the edges. Spread the jam evenly over the bottom of the pastry. Roll the remaining dough out to ¼ inch thick, into a 10 inch square. Cut the square into ten 1-inch-wide strips. Weave the strips diagonally over the jam filing to create a lattice. Press the ends of the strips into the rim of the bottom crust, trimming the ends as necessary. Bake the tart for 35-40 minutes, or until the crust is golden brown. Allow the tart to cool completely, then sift confectioners’ sugar over the top. Serve alone or with chocolate ice cream, if desired.
You can visit chefskitchen for more videos like this. We have more recipes and videos there.
