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Pâté de foie gras (liver paté)

This is a classic french preparation. It can be made using goose or duck or even chicken livers. There is a big difference between a block de foie gras, which is a whole liver which has been seasoned with salt, pepper and cognac, and then cooked in its container and pâté de foie gras which is the recipe offered here; but both are tasty, just not the same price!

Ham mousse

I have made this recipe many times, it is perfect for a summer buffet. Beware it is quite rich…and remember that gelatin based dishes do not tolerate heat very well, so do not let this out in the sun….

Ham and cheese feuilleté

I have been making this recipe for years, it is one of the first things I made from my Martha Stewart book.
It is easy, you can prepare it ahead and cook it at the last minute.
It is a classy version of a ham and cheese sandwich. As easy as it is pretty.

Coquille St Jacques

This is a classic recipe, St Jacques is the french name for scallops, and it is traditionally served in large shells thus the name Coquille.
You can jazz it up by using court bouillon to make the sauce and you can also add mushrooms to it as my friend Mandie used to do