Linton Hopkins: Holiday Hors d'Oeuvres

Linton Hopkins: Holiday Hors d'Oeuvres

Linton Hopkins: Holiday Hors d'Oeuvres

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Hi. I'm Len Hopkins, a restaurant [INAUDIBLE] in Atlanta. Today I'm going to share with you some items I always have on hand so I can whip up some quick hors d'ouevres when I entertain. [MUSIC] During the holiday season I'm always having friends stop by so I need to be able to have those things on hand that allow me to come up with some very quick Easy ideas for horderves. Starting with artisan bread, I've got baguette's fresh everyday but its good held in the freezer at the peak of freshness so I can bring it out if I need it. Because a lot of times it's just a surprise type thing. I have a French sourdough [INAUDIBLE]. Wonderful multigrain bread create diversity in your spread, so I've got three types of bread. Same thing goes with cheeses. I've got a goat's milk, a cow's milk, French, American, artisan cheeses, creates that diversity that upscale type experience. Fresh fruit to garnish. So finally, I have the pantry items, the larder items, the preserved items. Pickles, pates, and terrines with some crackers. These are already done, their in your refrigerator, their in your pantry. You just assemble it, and you've got it. Another item I love are [UNKNOWN]. This is a whole family of favor. I've got a spinach and artichoke dip going on here. A little wonderful gruyere cheese over the top. It's all crusty and bubbly, it looks great. Take some of your sliced bread, some fresh fruit, and lay it around. And you've got an entire meal. Another item I love are just little toast [UNKNOWN] tartines, whatever you wanna call them Just put little piece of bread, toast with olive oil or butter, put a item on it, tomato fondue, fresh chopped olives with anchovies, you can even take these and broil these with parmesan cheese, that's phenomenal. A lot of versatility, a lot of different flavors and quite remarkable. One of the items I love in our kitchen is the [UNKNOWN]. Here we're gonna use it to cook and actually warm a cheese through. We have a [UNKNOWN] here, brie style, bloomy rind. We're gonna warm it to the point where it's nice and soft and gooey on the inside. You cut the top off, just like I've done here, serve it with some fruit, some bread, some cheese [MUSIC] A glass of wine and your complete. Another item we have in here is something you can buy premade. Duck [FOREIGN], it's already preserved. Been cooked in duck fat nice and slow for about 3 hours seasoned with thyme and bay leaf. I love this stuff, I could eat it like this, nice and warm or pull it. And the [FOREIGN] which makes a nice creamy dip that you can put on toast and serve with fruit. As you can see in the busy holiday season you don't need a lot on hand to make impromptu treats for your guests. Remember with a few special touches and the right Jenn-Air appliances you can turn the ordinary into the extraordinary.
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Linton Hopkins:  Holiday Hors d'Oeuvres


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