• 40 red Potatoes
• TT Salt & Pepper
• 2 tsp. Fresh Thyme
• 2 oz. Olive Oil
• 8 oz. Cream Cheese
• 3 oz. Gorgonzola
• 1 oz. Bacon, Small Diced, Cooked
• 4 oz. Sour Cream
• 1 ½ oz. Walnuts, Chopped Coarse
• TT Worcestershire Sauce
• TT Tabasco Sauce
• 3 Tbsp. Chives, Minced

• Cut the potatoes in half and scoop out a portion of the inside with a Parisienne scoop.
• Toss the potatoes with the salt, pepper, thyme, and Olive oil. Arrange the Potatoes on a sheet pan with their flat surfaces down and Bake at 400 F until brown and cooked through, approximately 15 minutes.
• Soften the cream cheese in the bowl of an electric mixer. Add the Gorgonzola Bacon, Sour Cream, and Walnuts. Mix until smooth. Season with the Worcestershire sauce and Tabasco sauces.
• Using a pastry Bag and plain tip, fill each potato with cream cheese mixture bake in 400 F oven for five minutes and top with freshly chopped chives

Jumbo Sausage Stuffed Mushrooms

1 pound	Italian Sausage
1 Cup	Panko bread crumbs
½ Cup	Heavy cream
2 Tbsp.	Garlic
To taste	Salt & Pepper
2 Tbsp.	Italian seasoning
2 Dozen	Large white mushroom caps

Brown sausage. Drain grease, and add bread crumbs, cream, and spices. Mix well. Stuff mushroom caps with sausage mixture. Bake at 350⁰ for 30 minutes.

½ Cup	Half and half
½ Cup	Heavy cream
1 Cup	Parmesan
To taste	Garlic

Mix half and half, cream, parmesan, and garlic. Heat in a saucepan until cheese is melted. Top mushrooms with alfredo sauce.

Smoked Trout Canapés

5 oz.	Smoked trout
5 oz.	Cream cheese
1 tsp.	Capers
½ tsp.	Garlic
½ tsp.	Shallots
1 Tbsp.	Lemon juice
¼ tsp.	Pepper
¼ tsp.	Salt

Bring cream cheese to room temperature. Break up fish and add all ingredients to mixing bowl and mix on low until smooth paste. Place into piping bag.

7	Potatoes
3	Eggs, beaten
1 cup	Flour
1 tsp.	Baking powder
½ pound	Butter
1 ½ cup	Gruyere

Peel potatoes, cut into wedges, and boil. Beat eggs with mixer until eggs almost become stiff. Set eggs aside in a separate bowl. Drain potatoes when fork tender. Cut butter into pats. Grate cheese. In a mixing bowl, add potatoes and ¼ of the butter. Mix potatoes and slowly add the rest of the butter. Add cheese, flour, and baking powder. Salt and pepper to taste. Fold in eggs.

Scoop potatoes into a greased cupcake pan with a small scooper. Bake at 330⁰ for 20 minutes. Let potato cakes cool. Pipe trout onto potato cakes and serve.

Makes about 50 – 60 servings.