All Library branches will be closed and the Mobile Library will not make its regularly scheduled stops on Monday, May 29, for Memorial Day.

The Library Center and Schweitzer Brentwood branch libraries will not have phone service Monday, May 29-Tuesday, May 30, due to maintenance. Please call (417) 865-1340 for assistance.

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ARTICLE_DATE December, 09 2011 16:43:00
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ARTICLE_DESCRIPTION If you&rsquo;re swept up in the holiday rush like the rest of us and you need to whip up a quick appetizer before a gathering, take a breather for some fun, expert help at 7 p.m. Monday at the Library Center auditorium.<br />
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ARTICLE_TEXT <p>If you&rsquo;re swept up in the holiday rush like the rest of us and you need to whip up a quick appetizer before a gathering, take a breather for some fun, expert help at 7 p.m. Monday at the Library Center auditorium.<br /> <br /> We&rsquo;re calling it &ldquo;Hors d&rsquo;oeuvres on the Fly.&rdquo;<br /> <br /> Chef H.J. Schumer, manager and in-house chef for Taste Culinary Classroom, Price Cutter&rsquo;s cooking school, is going to show us how to snag a few ingredients on a dash through the grocery store and quickly create fabulous finger foods.<br /> <br /> He&rsquo;s going to provide the ingredients, demonstrate how to assemble them, display the finished product and share what he makes. (Napkins will be provided.) He also promises handouts so you&rsquo;re armed for your next holiday outing.<br /> <br /> Here&rsquo;s a sample of what Chef Schumer will demonstrate on Monday. Prep time: 5 minutes, baking time 15 minutes.<br /> <br /> <b>Puff Pastry Filled with Bleu Cheese and Pear <br /> </b><br /> Ingredients: 1 box frozen puff pastry; 1 pear (ripest possible) cored and sliced but not peeled; 4 oz. bleu cheese, crumbled; 1 small thinly sliced shallot; 1 teaspoon sugar; 1 tablespoon olive oil. <br /> <br /> Preheat oven according to puff pastry directions. Line cookie sheet with parchment paper or foil. Unroll puff pastry (follow thawing directions). Fold in a 1-inch border around pastry. Poke holes in the pastry every few inches just inside of the border. (Don&rsquo;t poke holes in border.) Saut&eacute; shallot in the olive oil until just translucent. Add pear slices and sugar to pan, cook for 1 minute over medium heat. Remove from heat. Stir in bleu cheese crumbles, then spoon mixture into center of pastry, taking care not to get mixture on border. Place in hot oven, following baking instructions on pastry package. Remove from heat and let cool 5 minutes. Slice into six to eight servings and enjoy! <br /> <br /> Be sure to register by calling 882-0714 so Chef Schumer will know how much food to bring. <br /> <br /> Want to know more? You can scan what the Library&rsquo;s collection of recipe books, holiday-themed dishes and make-your-own holiday gifts at <a href="http://coolcat.org/search~S1">coolcat.org</a>. The site will let you place a book on hold and have it sent to the branch nearest you or to the Price Cutter Plus Book Stop at 3260 E. Battlefield Road.<br /> &nbsp;</p>
ARTICLE_TITLE Learn to Make Hors d'oeuvres on the Fly with Chef H.J. Schumer
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Learn to Make Hors d'oeuvres on the Fly with Chef H.J. Schumer

If you’re swept up in the holiday rush like the rest of us and you need to whip up a quick appetizer before a gathering, take a breather for some fun, expert help at 7 p.m. Monday at the Library Center auditorium.

We’re calling it “Hors d’oeuvres on the Fly.”

Chef H.J. Schumer, manager and in-house chef for Taste Culinary Classroom, Price Cutter’s cooking school, is going to show us how to snag a few ingredients on a dash through the grocery store and quickly create fabulous finger foods.

He’s going to provide the ingredients, demonstrate how to assemble them, display the finished product and share what he makes. (Napkins will be provided.) He also promises handouts so you’re armed for your next holiday outing.

Here’s a sample of what Chef Schumer will demonstrate on Monday. Prep time: 5 minutes, baking time 15 minutes.

Puff Pastry Filled with Bleu Cheese and Pear

Ingredients: 1 box frozen puff pastry; 1 pear (ripest possible) cored and sliced but not peeled; 4 oz. bleu cheese, crumbled; 1 small thinly sliced shallot; 1 teaspoon sugar; 1 tablespoon olive oil.

Preheat oven according to puff pastry directions. Line cookie sheet with parchment paper or foil. Unroll puff pastry (follow thawing directions). Fold in a 1-inch border around pastry. Poke holes in the pastry every few inches just inside of the border. (Don’t poke holes in border.) Sauté shallot in the olive oil until just translucent. Add pear slices and sugar to pan, cook for 1 minute over medium heat. Remove from heat. Stir in bleu cheese crumbles, then spoon mixture into center of pastry, taking care not to get mixture on border. Place in hot oven, following baking instructions on pastry package. Remove from heat and let cool 5 minutes. Slice into six to eight servings and enjoy!

Be sure to register by calling 882-0714 so Chef Schumer will know how much food to bring.

Want to know more? You can scan what the Library’s collection of recipe books, holiday-themed dishes and make-your-own holiday gifts at coolcat.org. The site will let you place a book on hold and have it sent to the branch nearest you or to the Price Cutter Plus Book Stop at 3260 E. Battlefield Road.
 


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