St. Patrick’s Day Hors D’Oeuvres Party, Wednesday, March 16, 2022 6:30 PM ET with Leslee Nuttelman
Small plates are a refreshing and fun option to the traditional corned beef boiled dinner on the High Irish Holiday. Leslee will turn the popular Reuben sandwich into a finger-food-friendly egg roll, complete with a homemade dipping sauce to complete the “Reuben experience”. Guinness Glazed Meatballs come together quickly, and can be made ahead. In the spirit of the holiday, we need a shot… a “shot” of Irish Ale & Cheese Soup, with a roasted fingerling potato dipper. We need a little green, and the Candied Walnut Brussel Sprout bites are just the thing to be served along side sliced of a Beer Bread stuffed with bacon, cheddar, jalapeños, and cream cheese. Mini desserts are one of Leslee’s favorite ways to top off a meal – this time we’ll make some fluffy Irish Cream Mousse in a bite-sized puff pastry cup. Our beverage of choice will be a minty, and green version of the Shamrock Shake. Slainte!
Reuben Egg Rolls with homemade Thousand Island Dipping Sauce
Guinness Glazed Meatballs
Irish Ale & Cheese Soup “Shots”, with Fingerling potato dippers
Candied Walnut Brussel Sprout Bites
Bacon Cheddar Beer Bread
Irish Cream Mousse Cups
Instructor: Leslee Nuttelman
In-person Fee: $75.00
Zoom Fee: $20.00
All In-Person Class attendees will be required to wear facemasks throughout the cooking class, only to be removed when eating.
We will also ask for proof of vacination status when signing up for our in-person class. Thank you for understanding.