stefani2
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susanr613 said:1 appetizer
1 main dish
1 sweet
The host chooses one, not one of each
This is basically what I do. No one seems to mind. It started last fall when I was in the middle of moving with a very busy show schedule so I basically told everyone we were doing the Baked Brie. Now I *STILL* get requests for it. In fact I did it at a show last weekend because I did it at the show where we met. I am offering Greek Cheese Torta for June, mostly because I need to practice it for my Cooking Show Live at Conference. Otherwise I might have gone with something else.stefani2 said:I was thinking of just offering one reciper per month - then I would always have my kit packed and there wouldn't be any 'oh I forgot my xxx' at the show. I might have to have a few backup recipes when shows are at a different time (brunch, right after supper, etc.)Thoughts?
How do you make the Mojitos?chefann said:I've been getting a feel for the group, and suggesting one thing, after I ask the host if she wants something sweet or savory. And I've been bringing ingredients for a drink (usually Mojitos, but a couple of times the Cran-Raspberry Fizz).
susanr613 said:1 appetizer
1 main dish
1 sweet
The host chooses one, not one of each
The Baked Brie recipes from the Fall are SUPER easy. I usually make the brown sugar dijon version--most likely to please everyone. You could have it all prepped on your stone and bake it when you get to the host's house. Like I said, I still have people asking me for this and I started making it way back in October!jbdowd0798 said:We are going to do the RWB Trifle but need snack idea. I said I'd bring the snack prepared and we'd make the trifle. Thanks!!!
stefani2 said:Deb - do you make exceptions very often
jbdowd0798 said:DEB! Baked Brie?? Tell me more! I'm all about super easy. What do you serve with it?? Crackers? Bread?? I've made brie but years ago!
I've been making them during the show, but I do a LOT of prep so they only take a couple of minutes. I zest all but one piece of fruit myself and chop the mint. I put all the zest and mint into the 4-cup Easy-Read measuring cup with the water and sugar. After a guest zests the last piece of fruit, I add that zest, and microwave the sugar mixture to dissolve the sugar and infuse the syrup with the citrus and mint flavors. While that's in the microwave, everyone gets a turn with the citrus press, juicing the fruit right into the pitcher. (I usually juice the orange with the juicer beforehand, since that one's a little messy.) Then I pour the syrup into the pitcher through the strainer, add the soda and rum.jbdowd0798 said:Do you make the mojitos before the show or during??
This is exactly what I do now too.DebbieJ said:Not usually, unless the host suggests a recipe that she wants or there is a food allergy problem.
I say something like this during host coaching--"I've been making the ____________ a lot at my shows recently and everyone seems to love it. How does that sound to you?" Most of the time they say yes. (I got this idea from Ann P., our coffee shop guru).
I also try to feature the upcoming host special items, so I work those in one way or another. I've been making mostly trifles lately, so I just bring a potato to show the mandoline.
Thanks for sharing this, Ann! BRILLIANT! I love using the Easy Read vs. the Small Batter Bowl. And the idea of doing more prep is a no-brainer. I made this at one show where we did interactive in two teams, so one team did the Mojitos while the other made a Trifle. After walking them through it, I was a little apprehensive about doing it again at a show because of how much work it was. I wasn't offering it because of that. Now I'll do all that prep and it will ROCK!!!THEY ARE SO YUMMY!!chefann said:I've been making them during the show, but I do a LOT of prep so they only take a couple of minutes. I zest all but one piece of fruit myself and chop the mint. I put all the zest and mint into the 4-cup Easy-Read measuring cup with the water and sugar. After a guest zests the last piece of fruit, I add that zest, and microwave the sugar mixture to dissolve the sugar and infuse the syrup with the citrus and mint flavors. While that's in the microwave, everyone gets a turn with the citrus press, juicing the fruit right into the pitcher. (I usually juice the orange with the juicer beforehand, since that one's a little messy.) Then I pour the syrup into the pitcher through the strainer, add the soda and rum. I've found that giving the guests a tasty beverage near the beginning of the show helps keep them quiet during the rest of the demo.
Just remember any recipe you want to demo can be turned into a theme!stefani2 said:chefbecky - i LOVE the idea of doing only Theme Shows!!!! You have such amazing ideas :love:
jbdowd0798 said:Sorry its taken me a day to get back to everyone. THANK YOU for all your help. The mojitos are YUMMO!!!
1. How many recipe choices do you offer to your Hosts?
2. Is it just one recipe all month long?
3. Do you offer a few selections?
4. Is there a limit to the number of recipes a Host can choose from?
5. Can Hosts request specific recipes for their party?