Table Of Content

Modern Buffet PRESENTATION Carol Murphy Clyne & Vincent Clyne THE CULINARY INSTITUTE OF AMERICA MODERN BUFFET PRESENTATION MODERN BUFFET PRESENTATION Carol Murphy Clyne & Vincent Clyne Photography by Francesco Tonelli Th is book is printed on acid-free paper. ∞ Copyright © 2015 by Th e Culinary Institute of America. All rights reserved. Cover and interior photography © 2015 by Francesco Tonelli Th e Culinary Institute of America President Dr. Tim Ryan ’77, CMC Provost Mark Erickson ’77, CMC Director of Publishing Nathalie Fischer Senior Editorial Project Manager Margaret Wheeler ’00 Editorial Assistants Erin Jeanne McDowell ’08 Laura Monroe ’12 Published by John Wiley & Sons, Inc., Hoboken, New Jersey Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400, fax 978-646-8600, or on the web at www.copyright.com. 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For general information on our other products and services, or technical support, please contact our Customer Care Department within the United States at 800-762-2974, outside the United States at 317-572-3993, or fax 317-572-4002. Wiley publishes in a variety of print and electronic formats. Some content that appears in print may not be available in electronic books. For more information about Wiley products, visit our website at www.wiley.com. Library of Congress Cataloging-in-Publication Data: Clyne, Carol Murphy. Modern buff et presentation / Carol Murphy Clyne and Vincent Clyne ; photography by Francesco Tonelli. p. cm. Includes index. ISBN 978-0-470-58784-3 (cloth) 1. Buff ets (Cooking) 2. Food presentation. I. Clyne, Vincent. II. Title. III. Culinary Institute of America TX738.5.C56 2014 642--dc23 2012017361 Printed in the United States of America 10 9 8 7 6 5 4 3 2 1 Food styling by Janet Denson and Robin Early Cover design by Wendy Lai Interior design by Vertigo Design NYC CONTENTS RECIPE CONTENTS vi PREFACE x ACKNOWLEDGMENTS xiii ABOUT THE AUTHORS xv 1 MISE EN PLACE 1 2 DESIGNING THE BUFFET 26 3 BUFFET STATIONS: EQUIPMENT, SERVICE, AND SETUP 48 4 EXECUTING THE BUFFET 80 5 APPETIZERS AND HORS D’OEUVRE 106 6 SOUPS, SALADS, AND VEGETABLES 144 7 PASTA, POLENTA, RICE, AND POTATOES 194 8 MEAT, POULTRY, AND SEAFOOD 218 9 BREAD, BRUNCH, AND DESSERT 258 10 SAUCES, DRESSINGS, AND CONDIMENTS 310 APPENDIX A 334 APPENDIX B 335 APPENDIX C 336 GLOSSARY 337 READINGS AND RESOURCES 344 EQUIPMENT REFERENCES 347 INDEX 357 vi RECIPE CONTENTS APPETIZERS AND CHAPTER 5 Tortilla Torcal (Serrano Ham, Chorizo, HORS D’OEUVRE Peas, and Piquillo Peppers) 140 106 Jalapeño Cheese Puff s 142 Alsatian Pizza with Sun-Dried Tomato Pesto, Cheddar-Kissed Potato Pancakes 143 Montrachet, and Fresh Mozzarella 109 French Onion Checkerboard Tart 110 SOUPS, SALADS, AND Fresh Mozzarella 113 CHAPTER 6 VEGETABLES Spanish Tomato Bread 113 144 Red Potatoes with Gorgonzola Cream, Austrian Potato and Wild Mushroom Soup 146 Bacon, and Walnuts 114 Chive Butter 146 Miniature Chicken and Pepper Empanadas 115 Tomato-Basil Soup (Caprese Zuppa) Chicken Pecorino on a Stick 116 with Mozzarella 147 Garlicky Smoked Paprika Shrimp 117 Curried Zucchini Soup with Corn and Crab Relish 149 Crunchy Coconut Shrimp 119 Wild Mushroom Soup with Madeira Coconut Chicken 119 Crème Fraîche 150 Day Boat Scallops Provençal 120 Spinach Ensalada 151 Gingered Confetti Shrimp 123 Gorgonzola, Bacon, and Toasted Walnut Caesar Salad 152 Black and White Sesame-Crusted Tuna with Green Onion–Wasabi Sauce 125 Creamy Pecorino Romano Dressing 152 Herbed Beer Batter Shrimp and Lemon 126 Waldorf Caesar Salad 152 Herbed Beer Batter Chicken 126 Carribean Mango Caesar Salad 152 Herbed Beer Batter Vegetables 126 Salmon Salade Niçoise 154 Lumpy Cajun Crab Cakes 129 Asian Chicken Salad 155 Italian Meatballs 130 Grilled Skirt Steak Salad with Asparagus, Potatoes, and Fire-Roasted Peppers 157 Mini Turkey and Spinach Meatballs 131 Mâche Salad with Peanuts 158 Five-Spice Beef Satay 133 Coconut-Almond Quinoa Salad 159 Sausage en Croute 133 Bulgur, Chickpea, and Lentil Salad 160 Lemony Hummus 134 Wild Rice, Apple, and Dried Cranberry Salad 161 Cannellini Bean and Basil Purée 135 Fig and Burrata Salad 163 Grilled Asparagus with Manchego and Jamón Serrano 135 Mediterranean Watermelon Salad 163 Phyllo Spring Rolls with Chicken and Mediterranean Potato and Haricots Verts Salad 164 Shiitake Mushrooms 137 Niçoise Potato and Haricots Verts Salad 164 Phyllo Spring Rolls with Duck Confi t Marinated Roasted Pepper and and Shiitake Mushrooms 138 Haricots Verts Salad 165 Roquefort Grapes with Toasted Walnuts 138 Fruit Scented with Lime and Mint 166 Montrachet Cream Cheese 138 Fruit Scented with Ginger and Lime 166 Gooey Gougères 139 Shaved Fennel, Arugula, Avocado, Tortilla Española 140 and Orange Salad 166 recipe contents vii Garden Salad with Roasted Beet Duo 169 Butternut Squash Malfatti with Crispy Pumpkin Seeds 201 Chilled Beet Shooter 169 Cinque Formaggio Ravioli con l’Uovo 202 Romano Bean Salad with Bocconcini and Chickpeas 170 Cinque Formaggio Manicotti 204 Creamy Corn and Edamame Succotash 171 Cinque Formaggio Ravioli 205 Corn and Crab Relish 171 Rigatoni al Forno 206 Broccoli Rabe Mineste 173 Yukon Gold Gnocchi with Roasted Tomato Ragù and Broccoli 209 Braised Red Cabbage and Apples 174 Yukon Gold Gnocchi 210 Charred Brussels Sprouts with Almonds, Grapes, and Pancetta 177 Creamy Polenta Marbled with Taleggio 211 Sautéed Mushrooms and Onions 178 Crispy Polenta Cakes 211 Broccoli with Cashew Butter 179 Saff ron Risotto with Pistachios 213 Green Beans with Cashew Butter 179 Sweet and Sour Sushi Rice Cakes 213 Caulifl ower with Cashew Butter 179 Crispy Sweet and Sour Sushi Rice Cakes 214 Th ai Spaghetti Squash Slaw 180 New Potatoes with Balsamic- Onion Jam and Th yme 214 Grilled Vegetable Platter 181 Smashed Balsamic Red Potatoes 215 Roasted Vegetables 181 Potatoes au Gratin 215 Orange-Spiked Carrots 182 Sweet Potato Mash with Pecan Crumble 217 Ratatouille 182 Vegetable Medley with Garlic Chips 185 MEAT, POULTRY, AND Deep-Dish Vegetable Quiche 186 CHAPTER 8 SEAFOOD Quiche with Meat, Poultry, or Fish 186 218 Individual Deep-Dish Quiche 186 Barolo-Braised Short Ribs 221 Mini Quiche Hors d’Oeuvre 186 Honey-Lacquered Ribs 222 Eggplant Parmigiana 189 Beef Fajitas 225 Individual Eggplant Parmigiana Towers 189 Chicken Fajitas 226 Roasted Vegetable Tower Milanese 191 Chicken Empanada Filling 226 Asparagus Ragoût 192 Beef Tenderloin with Peppercorn Crust 226 Garlicky Wilted Spinach 193 Crusted Beef Tenderloin 229 Spinach and Chickpea Sauté 193 Pecan-Studded Chicken 230 Broccoli Rabe and Cannellini Bean Sauté 193 Chicken Milanese 233 Spinach, Kale, and Chickpea Sauté 193 Moroccan Chicken and Carrot Sauté 234 Rosemary-Sage Grilled Chicken 237 PASTA, POLENTA, RICE, CHAPTER 7 Tuscan Braised Pork Shanks 238 AND POTATOES 194 Rock Cornish Game Hens Stuff ed with Wild Rice, Apples, and Dried Cranberries 240 Black Pepper–Speckled Fettuccine Buttermilk Grilled Chicken 242 Marsala with Chicken 196 Southern Fried Chicken Sticks 242 Pasta Dough 198 Sesame Chicken 243 Black Pepper–Speckled Pasta 199 Duck Confi t with Blueberry-Port Sauce 245 Th ree-Cheese Baked Macaroni 199 recipe contents viii Turkey Roulade with Sausage, Carrot, Mini Tiramisù 278 and Spinach Stuffi ng 246 New York Cheesecake with Pecan Crust 281 Sweet Italian Sausage, Spinach, and Sour Cream and Walnut Coff ee Cake 282 Mozzarella Stuffi ng 248 Vanilla Cake 283 Sweet Italian Sausage and Peppers 249 Cinnamon Churros 284 Herb-Crusted Lamb Duo with Cream Puff s 287 Burgundy Reduction 251 Chocolate–Peanut Butter Bonbons 288 Shrimp and Scallop Skewers in Dill- Dijon Marinade 253 Cream Cheese Souffl é Filling 288 Lemon-Horseradish-Dill Crusted Salmon 255 Crêpes Stuff ed with Cream Cheese Souffl é 289 Th ai-Style Seared Salmon 256 Blintzes Stuff ed with Cream Cheese Souffl é 289 Pan-Roasted Mediterranean Red Snapper 256 Crêpes 289 Savory Crêpes 290 BREAD, BRUNCH, AND Sweet Crêpes 290 CHAPTER 9 DESSERT Dulce de Leche Tartlets 290 258 Lemon, Lime, or Orange Meringue Tartlets 290 Popovers 260 Raspberry-Pecan Th umbprint Cookies 292 Cashew-Studded Naan 262 Russian Tea Cakes 292 Crispy Th in Pizza Crust 263 Soft Chocolate Chunk Cookies 293 Cheese Sticks 264 Sugar Cookies 295 Garlic and Rosemary Focaccia 265 Cinnamon Cookies 295 Louisiana Biscuits 265 Pizzelles 296 Soft Dinner Rolls 266 Vanilla-Scented Pear Strudel 299 Soft Buttery Dinner Rolls 267 Mini Phyllo Turnovers 299 Soft Whole Wheat Dinner Rolls 267 Zinfandel-Poached Pears with Chocolate French Onion Rolls 267 and Toasted Almonds 300 Montazzoli Braided Breakfast Bread (Tarrolle) 267 Chocolate Zinfandel Ganache 300 Whole Wheat Montazzoli Breakfast Vanilla-Scented Pears 302 Bread (Tarrolle) 268 Double-Cinnamon Apples 302 Montazzoli Breakfast Buns 268 Double-Cinnamon Apple Sauce 302 Praline Sticky Buns 270 Dulce de Leche 303 French Toast Baked in Maple Butter 271 Brown Sugar Glaze 303 Fruity Yogurt Smoothie 273 Bittersweet Chocolate Sauce 304 Mango-Stuff ed French Toast with Coconut Bittersweet Chocolate Ganache Icing 304 Crunch and Maple Butter 273 Chocolate Glaze 304 Chocolate Lovers’ Cake 274 Whipped Cream Icing 304 Banana Spice Cake 276 Vanilla Bean Whipped Cream Icing 305 Banana-Macadamia Cake 277 Vanilla Bean Chantilly Cream 305 Banana–Chocolate Chip Cake 277 Chocolate Whipped Cream Icing 305 Montazzoli Chiff on Cake 277 Raspberry Coulis 305 Chocolate Tiramisù Cake 278 recipe contents

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How to build extraordinary, memorable, and profitable buffets, from acclaimed experts The ability to plan and execute a successful buffet is an essential skill for foodservice professionals in the rapidly growing realm of catering and special events—whether executed by an independent business or a