A Toast to the Graduates from The Maya Kitchen

It’s time to celebrate a milestone as the graduates receive their diplomas this month of March.

Canapés and finger foods are simple to prepare.

For a unique dessert, what better way to toast a graduate than with a wine bottle made of fudge brownie cake? Cover it with fondant and write a very apt greeting of Congratulations!

Down below are some wonderful recipes from The Maya Kitchen…

CHEESECAKE CRUNCH BITES

Base Crumbs:
1 cup Japanese crumbs
¼ cup MAYA All-Purpose Flour
½ cup butter
1/3 cup grated parmesan
pepper to taste
1 tablespoon chopped parsley

Filling:
½ cup dry white wine
¼ cup minced shallots
½ cup cream cheese
½ cup cubed cheddar cheese
1 piece egg

glazed sweet ham, diced
chopped spring onions

Preheat oven to 350°F/177°C. Grease 1 ounce muffin tins. Set aside.
Prepare Base Crumbs: Combine all ingredients in a food processor then pulse until well blended. Press into prepared muffin tins and bake for 5-10 minutes or until golden brown. Set aside. Prepare Filling: In a small saucepan, heat wine and shallots until liquid is reduced. Lower the heat and mix in the cheeses, keep stirring until well incorporated. Whisk in the egg until mixture become smooth. Set aside.
To Assemble: Fill each prepared base crumbs with filling and top with glazed ham. Garnish with chopped spring onions.

BLINIS SHRIMP TORTE CANAPÉS

Shrimp Torte:
1 cup shrimps, deveined, shelled and cooked
1 package cream cheese
¼ cup bacon bits
2 tablespoons green onions, chopped
2 tablespoons marsala wine

Blinis:
1 piece egg
1 cup water
2 tablespoons oil
1 package MAYA Whole Wheat Pancake Mix 200g
fresh dill

Combine all ingredients for shrimp torte in a food processor and process until smooth and well blended. Set aside. Prepare Blinis: Combine egg, water and oil. Mix in pancake mix until well blended. Drop one tablespoon of pancake mixture onto a heated teflon coated pan. Do the same procedure with the rest of the mixture. Get one piece of blinis then put a little shrimp mixture on top then cover with another blinis and garnish on top as desired then serve.

WINE BOTTLE CAKE

Cake:
½ cup butter
½ cup milk
4 pieces eggs
1 package MAYA Fudge Brownie Mix 500g

Fondant Icing:
shortening
6 cups white miniature marshmallows
6 tablespoons water
12 cups confectioners’ sugar
gel food color

Preheat oven to 350°F/177°C.
Grease and line 13 x 9 rectangular pan. Set aside. In a mixing bowl, cream butter then add in, milk and eggs. Mix in cake mix and beat until smooth. Pour into prepared pan and bake for 25 to 30 minutes. Cool and chill. Cut the cake to create a bottle figure or use a pin ball cake pan. Set aside.
Prepare Fondant: In a bowl over simmering water, melt marshmallows with water. Once melted, pour the melted marshmallows on a confectioners’ sugar dusted work surface and knead gradually. The fondant is ready when it is firm enough and formed into a ball. Roll fondant into ¼ inch thick.
Cover the cake bottle with fondant. Using gel food color, paint the cake bottle as desired. Design cake bottle according to likeness.

For more recipes, other culinary ideas and course schedule, log on to www.themayakitchen.com.