Bite-sized appetizers from Tria

3:33 PM, Dec 6, 2011   |    comments
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GOLDEN VALLEY, Minn -- Wow guests at your next holiday party with bite-sized appetizers. Brian Bossert, Executive Chef from Tria serves some of his favorites.

Beef Tips Au Poivre

1 ½ Lb beef tips cubed
1 ½ tablespoon cracked Black Pepper
2 oz Brandy
2 oz Heavy Cream
4 oz Demi Glace
2 oz salad Oil

Cooking instructions:

Heat Oil in Sauté pan.
Toss Beef tips with pepper.
Saute beef until Medium.
Deglaze with Brandy.
Add cream and Demi Glace
Cook until heated through.
Serve with Garlic bread for dipping

Mushroom Puff, Makes 12

4 Tbsp vegetable oil
6 oz mushroom, sliced
1 tsp salt & Pepper
2 sheets of puff Pastry
6 oz Boursin Cheese
1 large egg
6 Tbsp Shredded Parm Cheese

Saute mushrooms in oil w/ S&P And Chill
Thaw puff pastry at room temperature
Cut puff pastry into 6 squares
Place a dollop of boursin cheese in middle of pastry.
Place mushrooms on top of cheese, moisten edge of pastry with beaten egg,
fold over pastry to form a triangle
Press edges to seal with fork.
Brush top with beaten egg and sprinkle with grated parmesan cheese.
Bake @ 400 degrees for 15 minutes or until golden.

French Lace Cookie

½ cup light corn syrup
½ cup butter
2/3 cup packed brown sugar
1 cup all purpose flour
1 cup finely chopped almonds
½ teaspoon almond extract
¼ teaspoon salt

Preheat oven to 350 degrees and line cookie sheets with parchment paper
In medium sauce pan heat corn syrup, butter and brown sugar, stirring constantly until mixture come to a boil. Stir in flour, almonds, salt & almond extract.
Remove from heat.
Using a teaspoon drop, batter onto prepared sheet pans. Cookies should be a least 3 inches apart. Bake for 5-7 minutes until middle of cookie is set. Let cookies cool completely before removing from sheet pan.


4 tomato Diced
½ small Red Onion
1 clove garlic minced
10 leaves fresh Basil Chiffonade
2 tablespoon olive oil
½ Tablespoon Balsamic reduction (recipe to follow)
Salt and Pepper to taste
Combine all above ingredients,
1 5oz wheel of boursin cheese
1 loaf french bread cut into rounds, drizzled with olive oil and salt & Pepper bake at 350 until light golden brown, smear French Bread rounds with boursin Cheese, Place Bruschetta mixture on top, drizzle with Balsamic reduction.

Balsamic Reduction

8 oz Balsamic Vinager
2 oz honey

Combine in sauce pan and bring to simmer. Reduce by ¼.
Cool and store at room temperature

Mini Apple Tart

1 Sheet Puff Pastry
2 tablespoon Butter
4 granny smith apples
1 teaspoon Cinnamon
¼ cup chopped pecans
½ cup heavy cream
½ cup maple syrup
1 egg
1 Tablespoon water
2 tablespoon cinnamon sugar

Peel and core apple and chop into ½ pieces
Melt butter in sauce pan and add Apples and Cinnamon
Cook until slightly soft.
Add cream and syrup and bring to boil, remove from heat to cool
While apple Mixture is cooling, cut puff pastry sheet 3x 4. (you will have 12 equal sized squares)
Spoon cooled apple mixture into the center of each square and bring up corners to make a little satchel.
Brush with egg and water mixture that has been whisked together.
Sprinkle with Cinnamon Sugar and Bake at 350 until golden brown, about 15 minutes.

(Copyright 2011 by KARE. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)

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