The Piping Bag: Recipes for Easy Entertaining!

The piping bag is one of the easiest, yet most important, kitchen tools available when it comes to entertaining. It helps you create amazing–looking appetizers and desserts, even if they are premade. In fact, the Phylo cups and brownies, in the photos below, were premade.

Here are 3 recipes you can use for your next gathering, big or small!

CHICKEN LIVER MOUSSE IN PHYLO CUPS

  • 2 tablespoons butter
  • 2 cups chopped onion
  • 1 cup chopped tart apple
  • 1 teaspoon chopped fresh thyme leaves
  • 1 pound chicken livers, cleaned
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon salt
  • 1/4 cup brandy
  • 1 cup heavy cream

In large sauté pan over low heat, melt butter and cook onion, apple and thyme, covered, until apples soften. Remove lid and increase heat to medium, add the livers and cook until firm and still pink inside. Remove from the heat and allow to cool. Add pepper, salt and brandy. Puree in a food processor; then chill, covered. 

Whip heavy cream to medium peaks. Fold into cooled, pureed liver mixture. Watch consistency. Too thick will not pipe, and too loose will not hold shape. Place in refrigerator until ready to serve, or until well chilled.  

When ready to serve, place a cup or so of the mousse into your piping bag. Work the mousse all the way to the tip end of the bag. Practice a few starlets onto a plate or baking sheet to get the feel of how piping works. Then continue to fill the phylo cups.

HAZELNUT CREAM (FEATURED WITH PREPARED BROWNIES)

  • 1 package Marscapone (6 oz)
  • 1 package Cream Cheese (6 oz) room temperature
  • 4 heaping tablespoons Nutella
  • 2 oz Frangelico

Place all ingredients in a food processor. Blend until well combined. Use as a topping by piping a star shaped portion on holiday cookies, brownies, fruit cake…it’s good on everything.


Variations: Many liqueur may be substituted, such as Bailey’s Irish Cream, Godiva Chocolate, Kahlua. Use your imagination.

CUCUMBERS WITH GOAT CHEESE & JALAPEÑO JELLY

  • 1 – 8 oz. package cream cheese cut into 8 pieces
  • 1 – 8 oz. package mascarpone
  • 1 – 8 oz. plain white goat cheese like Cream Chevre
  • 6 oz. Jalapeño Jelly

Bring cream cheese to room temperature by removing from the refrigerator at least an hour prior to start.

In a food processor add the cream cheese and begin blending on low speed.  Add the Mascarpone and goat cheese then continue to blend until all ingredients are well blended. Add Jalapeño Jelly and blend at high speed for about 30 seconds and until reaching a nice, creamy texture.

Use the spread to create any number of small bites.  

Recommended: Cucumber and Mild Jalapeño rings with Jalapeño Jelly Spread.

Cut a cucumber into ¼” thick rings. Cut large sized medium jalapeño into rings a little thicker than the cucumber rings. Make a stack with the cucumber ring on bottom, then add the jalapeño ring on top.

Using your piping bag and a star tip, pipe a star of the Jalapeño Jelly Cream Spread into the jalapeño ring. Sprinkle with red pepper flakes. Serve well chilled.

For more tips, stop by Colonial and talk to Henrik or Aaron, both certified chefs.