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Antipasto Veggie pizza and Strawberry Amaretto Pastries

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Pampered Laura

Guest
These are the two recipes I'm thinking of adding to my show list this season... any tips or comments from those who've made them at shows so far?

Thanks!
 

nikked

Senior Member
Gold Member
Apr 10, 2005
2,133
7
Antipasto Vegi Pizza

All I can say is YUM! I made this at my last show, and am making it Saturday. It's really easy to do, and shows lots of products. I put the stone directly onto the woven selection and talked about that, and sold a couple of those!!!

I opened the show with the garlic bread in the small saute pan, and also showed how evenly the heat distributes on the double burner griddle. Booked a couple more catalog shows for February! I like to take the guests on a "field trip" to the kitchen if we are in another room so I can really show the cookware. I've done this the last few shows and it has been a hit. Gets everyone moving, and everyone pays attention!

Sorry...this was supposed to be about the pizza...Yes, I would definitely recommend it!

One tip...check with local Pizzerias and see if they sell their pizza dough! We have a local chain here in Albuquerque that sells just a dough ball for $2.50. Tastes way better than store bought, is easier than home made, and is a great thing to mention at shows!
 

pcjulie

Member
Aug 16, 2005
276
0
We just made them at our cluster meeting last night, and they were both a hit and very easy to make. For the pizza, the crust has to be hot so you can show how to roll it out and have it bake while you prepare the topping, and we recommend brushing the crust with oil rather than drizzling it. We would have also used the US&G for the squash rather than the crinkle cutter. For the pastries, slice most of the strawberries ahead of time. One of the ladies didn't like the orange zest, but we thought you could also use lemon or lime if you prefer. We also sub. to Microplane Adj. Grater for the Lemon Zester/Scorer.

Julie Myers
Denver, PA
 

nikked

Senior Member
Gold Member
Apr 10, 2005
2,133
7
Jar Opener

I used the Jar Opener for the booking game (everytime I say Host or something like it, they have to pass it, at the end of the demo, the holder wins). When it came time to open the marinade jar, whoever was holding it had to come up and open it. Got people involved, and sold several of those too!!!
 
P

Pampered Laura

Guest
LOL is it a bad sign when a host emails you and asks what a Plum Tomato is and you have no idea how to explain it to her? Eeek
How do you explain what a plum tomato is?? :eek:
 

nikked

Senior Member
Gold Member
Apr 10, 2005
2,133
7
Plum Tomatoes

Plum tomatoes are the same as "Roma" tomatoes. If I have a host who just has no clue, I tell her they are oval, and look like red eggs. When in doubt, ask someone in the produce department!!!

Hope it helps!
 

LindaK

Member
Feb 6, 2006
118
1
A plumb tomato is also known as Roma; they are the smaller oval shaped tomatoes.

And no, don't worry about it (nor should your host). There is no such thing as a bad/dumb question.
 

monica_sweetconsultant

Advanced Member
Silver Member
Jul 23, 2005
550
0
i had to giggle at that because my husband asked the same question one day at the store. i told him i need 2 and he just stood there and said ok. when he came back he had 2 huge tomatos!! i said no i need the little ones that look like eggs. so he came back with 2 smaller ones of the ones he already had!! i had to haul him over there and show him exactly what i was talking about. he said "boy, i thought tomatos where tomatos, why do they have to make it difficult and give them fancy names?" lol, it was just to cute!!
 

Cindycooks

Veteran Member
Silver Member
Jan 4, 2005
1,845
0
We tried nearly everyone of the recipes in the new SB at our cluster meeting. The antipasto pizza definitely my favorite! The two spreads were good too - one was a garlic one. (sorry I'm at work and don't have my SB). The caprese mini-sandwiches are too-die for! Those are the three I will add to my choices.
 

jenniferlynne

Veteran Member
Jun 29, 2005
1,998
0
Cindycooks said:
We tried nearly everyone of the recipes in the new SB at our cluster meeting. The antipasto pizza definitely my favorite! The two spreads were good too - one was a garlic one. (sorry I'm at work and don't have my SB). The caprese mini-sandwiches are too-die for! Those are the three I will add to my choices.

Can I come to your meetings? There are only three of us, so we very rarely ever have food. :( We did this month because it was at my house and I made it!
 

its_me_susan

Senior Member
Jul 31, 2005
2,053
10
nikked said:
All I can say is YUM! I made this at my last show, and am making it Saturday. It's really easy to do, and shows lots of products. I put the stone directly onto the woven selection and talked about that, and sold a couple of those!!!

I opened the show with the garlic bread in the small saute pan, and also showed how evenly the heat distributes on the double burner griddle. Booked a couple more catalog shows for February! I like to take the guests on a "field trip" to the kitchen if we are in another room so I can really show the cookware. I've done this the last few shows and it has been a hit. Gets everyone moving, and everyone pays attention!

Sorry...this was supposed to be about the pizza...Yes, I would definitely recommend it!

One tip...check with local Pizzerias and see if they sell their pizza dough! We have a local chain here in Albuquerque that sells just a dough ball for $2.50. Tastes way better than store bought, is easier than home made, and is a great thing to mention at shows!

Nicole, how do you "showed how evenly the heat distributes on the double burner griddle."?

Also - I used real dough once and it poofed up completely and wouldn't spread out on the stone.... What did I do wrong?

I LOVE the taste of the antipasto pizza! Need to make it.
 

its_me_susan

Senior Member
Jul 31, 2005
2,053
10
Cindycooks said:
We tried nearly everyone of the recipes in the new SB at our cluster meeting. The antipasto pizza definitely my favorite!

I agree! The gnocci (with the garlic sauce) were surprisingly good too.
 
Last edited:

nikked

Senior Member
Gold Member
Apr 10, 2005
2,133
7
its_me_susan said:
Nicole, how do you "showed how evenly the heat distributes on the double burner griddle."?

Also - I used real dough once and it poofed up completely and wouldn't spread out on the stone.... What did I do wrong?

I LOVE the taste of the antipasto pizza! Need to make it.

I posted the following on the thread in Increasing Sales about Cookware Infomercials http://www.chefsuccess.com/showthread.php?t=6618&page=2

nikked said:
So, most shows are not in the kitchen right? I have started taking the group on a "field trip" to the kitchen! (No permission slips required!) It breaks up the show, and let's everyone move around! I usually do the garlic pull apart bread as a quick cookware demo. If I don't have time or that doesn't go with menu (I personally believe garlic bread goes with EVERYTHING!), I also bring the double burner griddle. I turn on both burners while I'm talking. I have a kitchen spritzer with WATER in it, and after the griddle heats up, I talk about the spritzer, then spray over each burner and in the MIDDLE. It's a very effective demo of how even our cookware distributes the heat. The "oohs" and "ahhhs" when the sizzle and steam is the same in all three spots is awesome!

This is also the time I talk a lot about host benefits (half offs especially) and the booking benefit! I had a January host who was able to get 4 pieces of cookware at 60% off because of bookings!!!

As far as the dough goes, it does take a little practice. The trick with "real" pizza dough is to S...T...R...E...T...C...H it. I hold one edge, then turn in circle, holding the edge with BOTH hands until it's a little larger than the stone. Then I lay it on the stone and fold the edges under so it fits exactly. The first time I worked with it, I tried to roll it out! Boy, was that a disaster. Then, I remembered this guy I used to date whose dad owned a pizzeria...anyways, that's how I figured out how to work with it!:D

Hope ALL this information helps! Sorry it's so long!!!
 
Feb 13, 2006
6
0
Amaretto Pastries

Those two recipes are definitely two of my favorite so far. For the Pastries, I agree with the other consultant-have most of the strawberries prepared already. Make sure when using the egg slicer for your strawberries, you place them short end sticking up so it slides through very easily. Definitely ask if anyone has any allergies to nuts, because I had two last time and it was too late to do anything about it.
 

its_me_susan

Senior Member
Jul 31, 2005
2,053
10
Pampered Laura said:
These are the two recipes I'm thinking of adding to my show list this season... any tips or comments from those who've made them at shows so far?

Thanks!

I just made the strawberry ones - they wre great and impressive, but time consuming. I was glad to bring them to the party. I demoed the creamy caramel apple braide. Yum.
 

lizcooks4u

Advanced Member
Feb 14, 2006
864
0
Re:

WHAT A GREAT IDEA :)


nikked said:
I used the Jar Opener for the booking game (everytime I say Host or something like it, they have to pass it, at the end of the demo, the holder wins). When it came time to open the marinade jar, whoever was holding it had to come up and open it. Got people involved, and sold several of those too!!!
 

lizcooks4u

Advanced Member
Feb 14, 2006
864
0
DID you use it as a booking game or just a game that when you said host all the guests passed it to someone else and the last guest with it won it??? Not sure how it would work just as a booking gift?

thanks.

have a sinus headache and can not think clearly :( Good Excuse don't ya think??? LOL
 
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