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23 West Central Entrance #172 - Duluth, MN  55811 |  coco.arlene@gmail.com  |  Tel. 218-269-7979

© 2019 by Prairie Kitchen Food Safety

December 3, 2018

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November 13, 2019

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Holiday Appetizer Class

December 3, 2018

I recently had the honor of teaching a private class to 12 wonderful students that were creative and meticulous in their approach to cooking. We had a great time and they learned a few new appetizer dishes that they can take to their next holiday soiree with confidence.



Holiday Appetizer Menu


Baked Brie with Maple Cognac Glaze

Smoked Salmon Pate

Double Stuffed Mini Potatoes on the Half Shell

Soy glazed Beef Bites

Phyllo Purses with Chocolate and Raspberry


 The baked Brie was super easy in the microwave, you can reheat as needed throughout the party in a flash.



 The smoked salmon pate was served on French bread toasted and cucumber slices attached with a bit of avocado mayonnaise.


They turned out luscious looking and delicious!



 The beef was cut perfectly for the soy glazed beef bites

 They were then marinated to soak up the soy glaze and then rolled with a water chestnut.

 Just a few minutes later, they were ready to eat


 We stuffed the potatoes with goat cheese, spinach and pesto, YUM


 Working with Phyllo was a bit tricky, but the results were delicious and beautiful when baked and served with fresh raspberry sauce and ice cream.



Click on item to see recipe:


Baked Brie With Cognac Maple Glaze


Sesame Soy Glazed Beef Bites


Mini Potatoes on the Half shell


Smoked Salmon Pate


Phyllo Purses with Chocolate and Raspberry







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