Cocktails & Appetizers Class with Chef Mark Obois

Ski-hi Spiced Hot Apple Cider

4 cups apple cider

3 cinnamon sticks

2  pinches ground cloves

4 thick slices orange

Lots of good rum

Simmer for 20 minutes. Garnish with apple chips.

Apple chips

1/2 cup sugar

1 cup water

3 apples

Method: Heat oven to 200 degrees. Combine sugar and water in non reactive bowl, mix to dissolve. Slice apples vertically into paper thin slices, place in sugar water. For 5 minutes. Drain apples, place on a sheet pan/ cookie sheet lines with wax paper. Place in oven for 2 hours or until chips are dry. Transfer to a container, cover and store. Will keep for 3 days. 

Paula Hartmann Martini

2 oz cranberry juice

1 oz citron or lemon flavored vodka

1 oz Chambord

1/2 oz grand marnier

Place into martini shaker, shake vigorously 7 times, strain into martini glass, garnish with orange and lemon zest

Vanilla Pecan Old Fashioned

Vanilla pecan simple syrup = 2 parts brown sugar, 1 part water, Vanilla bean,  1 1/2 parts buttered pecans. Butter and toast pecans. Simmer sugar and water, add vanilla, let cool. Add pecans, sit 3 days minimum, strain. Add bitters, 1/2 oz syrup, slice orange, cherry, muddle. Add ice, 2 oz brandy, 1/2 oz grand marnier, splash seltzer. 

Tom and Jerries

6 eggs separated

1 1/2  cup powdered sugar

Pinch Salt

2 tsp vanilla extract

Brandy or rum, high quality

Hot milk


Beat yolks until fluffy, then add powdered sugar and beat. Add a pinch of salt & vanilla. Set aside. Warm egg whites. Separately beat egg whites. Fold together. Pour warm 1 to 2 oz brandy or rum into a coffee style cup. Add egg mixture 3/4  to top of glass, add and stir in hot milk, garnish nutmeg.   


Grilled Portabella Salad in Parmesan Cup

Grated parmesan cheese

Portabella mushrooms

Red cabbage

Dry roasted cashews, diced.



Asparagus, blanched

Carrot peels, fried

Dry roasted cashews, diced

Mixed greens, no iceberg lettuce please. 

Marinade = 1 cup balsamic vinegar, 1 oz olive oil, 1 T dried basil, 1/2 tsp sea salt, one pinch of white pepper, 1 T ground garlic. Place marinade ingredients into bowl, mix, add de-stemmed whole portabella mushrooms and toss, marinate 6 to 24 hours. 


Place parmesan cheese into warm non-stick saucepan, spread evenly, brown, let cool over an inverted soup cup. Fry carrot peels in hot oil, dry on paper towel, season with sea salt, cover. Can be made 1 day ahead. Grill mushrooms, slice. Keep warm. Set aside.  Place mixed greens into bowl, add balsamic fig vinegar and olive oil, toss, add into parmesan bowl. Add asparagus, red cabbage, scallion, cashews, carrot chips. Top with portabellas.  

Shrimp, Proscuitto, Avocado Salad in Cucumber Cups

Cucumbers, scored, sliced 3/4 inch thick, scooped out with melon baller

Cooked diced shrimp, cooled

Fresh or dried mint

Water chestnuts, diced


Diced avocado

Salad dressing/Miracle Whip

Chopped parsley

Sea salt, pepper

Mix ingredients, top cucumbers, then lemon zest garnish    


Lobster Cocktail Spoons

Cooked diced lobster, cooled

Remoulade sauce = Mix the following ingredients: 2 cups salad dressing/Miracle Whip, 1 oz ketchup, 1 oz worstershire, 1 cup fine chopped celery, 1 cup fine diced scallion, 1 oz fine chopped onions,       1 1/2 tsp dry mustard, 1 oz Dijon, 1/2 ts tobasco, 1/4 cup capers, 1 1/2 tsp  each of : Cayenne pepper, Thyme, Chili powder, Garlic salt, Onion salt, Paprika, basil.

Garnish– grape tomato wedge

Mix cooked lobster & remoulade, place over cucumber cup, garnish with lemon zest, grape tomato wedge.

 Brown Sugar Glazed Scallops, Citrus Buerre Blanc, Sweet Mashed Potatoes

Mix into a bowl, cover tightly, set aside 1 cup brown sugar, 1 T cumin, 1 T chili powder.

Citrus Buerre Blanc 

Reduction = 1 T diced shallots, 6 bay leaf, 1 cup white wine, 1/2 T crushed peppercorns. Place reduction ingredients in saucepan, reduce dry, add 2 cup heavy cream, bring to a rolling boil, turn heat down, add slowly while whipping 1/2 pound diced butter, incorporate, turn off heat, add 1 oz orange juice concentrate, juice of 1/4 lemon, juice of 1/4 lime, lemon orange and lime zest, pinch salt, fresh tarragon. Set aside.

 Sweet Mashed Potatoes

Peel and cube sweet potatoes, and russet potatoes. Boil, drain, release steam, whip, add butter, whip, add hot milk, salt, white pepper, nutmeg. Dredge dry scallops in brown sugar mixture, sear both sides with sauté pan, turn heat down and finish cooking, do not overcook. Place a dollop of mashed potatoes onto plate, add scallop, pour over or NAPE, with buerre blanc.

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