Goat Cheese Serving Suggestions
I created GOURMETPOPS ™ as an appetizer to surprise, delight and indulge the patrons of my restaurants. Now, you can enjoy the same culinary experience at home. Goat Cheese GOURMETPOPS ™ are ready to serve chilled, after defrosting and removal of their individual wrappers. When serving them at the Park Avenue Cafes in NYC and Chicago and at ONE c.p.s, in the famed Plaza
Hotel, I present each Goat Cheese GOURMETPOPS ™ atop a thin slice of apple (lightly drizzle each apple slice with lemon juice to prevent blackening) on a plate accompanied by baby carrots and celery sticks. At home I sometimes serve them with small bowls of tomato dipping sauce, herb vinaigrette, or basil oil on a tray or in a bread basket, garnished with cherry tomatoes, grapes, walnuts or orange sections and arranged with crackers or tiny toast rounds or potato chips.
Be sure to serve GOURMETPOPS ™ chilled, as the delicate filling might get too soft and fall off of the stick if allowed to sit at room temperature too long. If this should happen, place back into the refrigerator, re-chill and serve again.
Let loose your imagination… have fun… and enjoy!
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Smoked Salmon Serving Suggestions
My Smoked Salmon GOURMET POPS ™ are ready to serve after properly defrosting. For cocktail parties, I like to dip each pop into poppy seeds and place on a thinly sliced cucumber on a plate or a tray with some thinly sliced country bread, black bread or bagel chips, alongside to make it more fanciful you can serve with horseradish cream, capers and dip.
Another alternative twist is to serve them with some gourmet potato chips in the center of the platter with chives.
When pressed for time I simply serve them with crackers and little sliced onions, lemon wedges are also a nice touch but it is not recommended to squeeze on the pops because this will hide the delicate salmon taste.
Be sure to serve chilled, do not let sit out too long as the filling might get too soft and fall off of the stick. If this should happen, place back into the refrigerator, re-chill and serve again
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Foie Gras Serving Suggestions
I created GOURMETPOPS ™ as an appetizer to surprise, delight and indulge the patrons of my restaurants. Now, you can enjoy the same culinary experience at home. My Hudson Valley Foie Gras GOURMETPOPS ™ are ready to serve chilled, after defrosting and removal of their individual wrappers. I
When serving them at the Park Avenue Cafes in NYC and Chicago and at ONE c.p.s., in NYC’s famed Plaza Hotel, present them on small rounds of toasted brioche surrounded by warm walnuts on a plate garnished with fresh raspberries. At home I sometimes serve them atop thinly sliced orange rounds on a platter garnished with dried cranberries, fresh champagne or other small grapes, or wild mushrooms accompanied by toast rounds, crackers or torn French bread or potato chips.
Be sure to serve GOURMETPOPS ™ chilled, as the delicate filling and port wine jelly coating might get too soft and fall away from the stick if allowed to sit at room temperature too long. If this should happen, place back into the refrigerator, re-chill and serve again.
Let loose your imagination… have fun… and enjoy!
David Burke
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