HORS D’OEUVRES
- Phantom Fig & Brie Tartlets
Appearance: Mini tart shells filled with creamy brie, topped with a dark fig jam and microgreens
Tray Setup: Black lacquer tray with gold foil doilies, scattered edible flower petals
Ingredients:
- 12 mini phyllo tart shells
- 6 oz brie, rind removed
- 6 tsp fig jam
- Microgreens (for garnish)
Instructions:
- Preheat oven to 350°F.
- Cut brie into small chunks and place into each tart shell.
- Bake for 5–7 minutes until brie is melted.
- Remove from oven, top with ½ tsp fig jam per tart, and a pinch of microgreens.
- Serve warm or room temperature.
- Gilded Mushroom Crostini
Appearance: Toasted baguette with wild mushroom mix and edible gold leaf accent
Tray Setup: Slate board with rosemary sprigs between rows
Ingredients:
- 1 baguette, sliced into ½ inch slices
- 1 tbsp olive oil
- 2 cups mixed mushrooms (shiitake, cremini, oyster), chopped
- 1 tbsp butter
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 tbsp mascarpone cheese
- Edible gold leaf (optional)
Instructions:
- Preheat oven to 375°F. Brush baguette slices with olive oil and toast 8–10 minutes.
- In a skillet, melt butter and sauté garlic and mushrooms until browned (about 10 minutes). Season to taste.
- Spread a small amount of mascarpone on each toast, top with mushroom mixture.
- Garnish with a speck of gold leaf.
- Masquerade Caprese Skewers
Appearance: Black cocktail picks with alternating black cherry tomato, mozzarella pearl, basil leaf
Tray Setup: Glossy mirrored surface with a drizzle of balsamic glaze zig-zagged across
Ingredients:
- 20 black cherry tomatoes
- 20 mozzarella pearls
- 20 small basil leaves
- Balsamic glaze
- Black cocktail picks
Instructions:
- On each skewer, layer 1 tomato, 1 basil leaf, and 1 mozzarella pearl.
- Drizzle balsamic glaze lightly over assembled skewers.
- Chill before serving.
MAIN DISHES
- Masked Chicken Roulade
Appearance: Chicken roulades sliced to reveal colorful spiral filling (spinach and roasted red pepper)
Tray Setup: Silver platter with decorative black napkin lining
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup baby spinach
- 1 roasted red pepper, sliced
- 4 slices provolone cheese
- Salt, pepper, olive oil
- Kitchen twine or toothpicks
Instructions:
- Pound chicken breasts flat between parchment.
- Layer each with spinach, roasted red pepper, and cheese.
- Roll tightly and secure with twine or toothpicks.
- Sear in a pan with olive oil until browned, then bake at 375°F for 25–30 minutes.
- Let rest, slice into rounds, and serve warm.
- Black Tie Wild Mushroom Risotto
Appearance: Creamy risotto with a glossy black mushroom finish, garnished with grated Parmesan and a sprig of thyme
Tray Setup: Individual portions in black ramekins or martini glasses
Ingredients:
- 1½ cups Arborio rice
- 4 cups warm vegetable broth
- 1 cup white wine
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cups wild mushrooms, chopped
- ½ cup Parmesan cheese
- Salt and pepper
Instructions:
- In a large pan, heat oil and sauté onions and mushrooms until tender.
- Add rice and stir for 1–2 minutes until lightly toasted.
- Pour in wine and stir until absorbed.
- Add broth one ladle at a time, stirring constantly until absorbed.
- Repeat until rice is tender. Stir in Parmesan, salt, and pepper.
- Serve in elegant containers and top with thyme.
DESSERTS / SWEETS
- Dark Velvet Mask Cakes
Appearance: Mini red velvet cakes shaped like masks, dusted with powdered sugar
Tray Setup: Black cake stand with gold ribbon trim and red rose petals
Ingredients:
- 1 box red velvet cake mix (or homemade)
- 1 cup cream cheese frosting
- Powdered sugar
- Mask-shaped silicone mold or cookie cutter
Instructions:
- Bake cake in a sheet pan and let cool completely.
- Cut out mask shapes using a cutter or mold.
- Sandwich with cream cheese frosting, lightly dust tops with powdered sugar.
- Chill before serving.
- Crimson Raspberry Truffle Cups
Appearance: Dark chocolate shells filled with raspberry ganache, topped with edible glitter
Tray Setup: Tiered tray with black paper liners and small velvet rose buds
Ingredients:
- 12 dark chocolate dessert shells or mini cups
- 1 cup fresh raspberries
- ½ cup heavy cream
- 8 oz dark chocolate chips
- Edible glitter (optional)
Instructions:
- In a saucepan, simmer raspberries and strain to make puree.
- Heat cream in a separate pan, remove from heat, and stir in chocolate chips until smooth.
- Mix in raspberry puree and spoon into chocolate cups.
- Chill 2 hours. Dust with glitter before serving.
- Midnight Macarons
Appearance: Black or deep purple macarons with gold speckle or painted designs
Tray Setup: Black velvet-lined tray with upright standing menu card labeling flavors
Ingredients:
- 1 cup almond flour
- 1¾ cups powdered sugar
- 3 egg whites
- ¼ cup granulated sugar
- Food coloring (black or purple)
- Buttercream or ganache filling
Instructions:
- Sift almond flour and powdered sugar together.
- Whip egg whites until foamy, then add granulated sugar gradually and whip to stiff peaks.
- Fold in dry ingredients and food coloring until batter flows slowly.
- Pipe 1-inch circles onto parchment. Let sit 30 minutes.
- Bake at 300°F for 14–16 minutes.
- Cool and sandwich with desired filling. Add gold speckle using edible paint.