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J-FASHION COMMUNITY EVENTS
MUSHROOM TARTLETS
Based on this recipe
Ingredients
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1 premade pie crust (room temperature, unbaked), plus flour for rolling
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Cooking spray
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1 egg, lightly beaten
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1 tbsp unsalted butter
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1 tbsp olive oil
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8 oz mushrooms (minced)
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1 clove garlic
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Fresh thyme
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2 tbsp balsamic vinegar
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¼ cup white wine
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Salt and pepper
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4 oz goat cheese, or other soft cheese (such as cream cheese) for the mousse
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3 tbsp heavy cream
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Balsamic glaze: balsamic vinegar, honey (use this recipe), or you may be able to find a premade glaze (I’ve seen one in the deli section of Sprouts)
Tools
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​Oven at 350°F (180°C)
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Standard 12-cup muffin tin
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Cookie cutter (3" to 3.5" round)
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Rolling pin
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Stove
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Sauté pan
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Wooden spoon
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Stand mixer or handheld mixer with whisk attachment and mixing bowl (for mousse)
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Piping bag or zipper storage bag
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Small saucepan (for glaze)
SMOKED SALMON TEA SANDWICHES
Based on this recipe
Ingredients
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Sliced bread! Dark Pumpernickel for bears, or a baguette sliced thin and lightly toasted as crostini
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Garlic & herb cream cheese (or use the goat cheese mousse from the tartlets)
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Smoked salmon, sliced (one 4 oz. package is plenty)
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½ English cucumber, sliced thin
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Fresh dill and capers for garnish
Tools
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​Cutting board
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Knife
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Mandolin slicer (recommended for cucumber)
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Spatula for spreading cheese
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Optional: Cookie cutters! Bear, stars, and small round cutters for details. I highly recommend adding a set of round cookie cutters to your cooking toolkit; available from a local kitchen gadget store or online
BONUS: CUCUMBER SALAD
Ingredients
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The remainder of the cucumber from the tea sandwiches
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Rice vinegar
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Sesame oil
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Furikake rice seasoning (usually includes sesame seeds, nori, etc.)