Tools and Tastings: A Delicious Twist on Home Show Demos

[Nanisu]

For the Faux Brie---how long/high do we bake it, and is it the whole brick of cream cheese?

 

[leftymac]

I only made it once. I did it about 350...no clue on the time. Just bake it until the dough is done! Use a whole brick or a half brick..whatever you want to do. It's a completely made-up recipe anyway.

 

[chefsteph07]

I only made it once. I did it about 350...no clue on the time. Just bake it until the dough is done! Use a whole brick or a half brick..whatever you want to do. It's a completely made-up recipe anyway.

For this, you use cream cheese rather than brie? Wrap the cream cheese in the dough? What do you do w/ the rest of the dough that's unused?

 

[leftymac]

For this, you use cream cheese rather than brie? Wrap the cream cheese in the dough? What do you do w/ the rest of the dough that's unused?

I wrapped an entire block of cream cheese in the dough. I used every last bit of it. Worked out well.

 

[lkbcovington]

I did one of these shows tonight for the wife of a fellow attorney. She suggested having the show at their office after work. She loved the idea of this type of show. So I prepared several dips and spreads in advance, took it all to work with me, then set up when I got there. Setup took about 20 minutes- about the same as the cleanup. She has 9 buying guests right now (waiting on 3 more from work tomorrow) and her sales are at $590. I did not do any type of demo, just mingled and talked with guests about the tools. I also had several of the new fall products on display. Here's what we served:

Sprinkles dip for apples (cream cheese & marshmallow fluff & sprinkles): caramel sauce/sprinkles combo, apple/cinnamon combo, cherry almond sauce

Cracker spreads (cream cheeese & sauce): Pineapple Rum, Raspberry Habanero

Cracker spreads (cream cheese & oil dipping seasoning): Sun dried tomato, Spinach and roasted red pepper

Dips for pretzels (mayo, sour cream & rub): Buffalo, Moroccan, Greek

The host also provided margaritas and white wine. People lingered and talked for several hours. (I was fine with this as we have many mutual friends and was having a blast) They asked questions about the products and especially the pantry products. I sold more pantry items than ever before (One lady ordered one of every pantry item I had used). I overheard multiple people saying this was the best pampered chef party they had ever been to! I'm floored by the results. So is my host- she has to pick out more products because she didn't think she would get nearly this much free product. Yay for my host and me!

 

[chefsteph07]

Good for you!

 

[RosieTrips]

Thanks for posting what you prepared. I am doing one of these in a few weeks and the host is excited to try something new. I'm thinking it will be a nice option for a quick week day show. Can't wait to see how it goes. Nice Job!


Susan

 

[A Pampered Kitchen]

Have a question, do you put the sauce on the cream cheese and then roll it in the cresent roll dough? Sorry if you already said how to do it, I may have missed it.

Thanks,

Cara

 

[jbdowd0798]

Cara- I'd put the sauce on the outside after its baked so that you will have the gooey cheese with yummy sauce.
love ya girl! You are awesome!!!!!

 

[leftymac]

Cara- I'd put the sauce on the outside after its baked so that you will have the gooey cheese with yummy sauce.
love ya girl! You are awesome!!!!!

For me, the point of it is that it is like a «brie en croûte». The sauce would go on the inside, with the cheese. Golden brown and crispy on the outside, creamy raspberry deliciousness on the inside.

 

[Rosechef]

My favorite snack is that Rasp Hab sauce and cream cheese. I'm salivating over this idea. I'm stealing it, but not before I make a few batches for myself. YUM!

 

[iteachncook]

At my party the other night, the hostess just purchase one block of cream cheese, so I split it in half, placed each half on the Snowman Dots Divided Platter and poured Rasp Habanero on one and the Spicy Pineapple Rum on the other. I place in microwave for a minute and served with crackers. It was a hit and I, too, sold the sauces at the show.

 

[BlueMoon]

Tools and Tastings meets Chicken Your Way:it started as a CYW show, but my host got all interested in trying the rubs, and it's grown.To (the guests and) the host, she wants a pantry show. So I'm doing cyw for cookware grill pan and press, dips and crackers for Simple Additions, popcorn with buffalo rub for bamboo, cutting vegs with the ultimate mandoline for dips.....any other ideas? oh, maybe the faux brie for stone ware?I'm going to get there 30 min early, but I want to keep the demo to 20 min....am I doing too much? Should I stick with the CYW and the dips, leave out the slicing and the faux brie?thanks in advance for any advice

 

[Gruviemom]

I am sooooo excited to try this one! My host on November 2nd is excited, too! Thanks for sharing this one, Keith!

 

[Gruviemom]

I think I will also have the host get a loaf of pound cake and serve slices of it with the dessert sauces!

 

[chefsteph07]

Bumping! With a ?

For doing a dip for sprinkles, what do you use? Whipped cream and mix sprinkles? or cream cheese? .....
I'm doing a pantry party in a few weeks and didn't think about using the sprinkes...
Has anyone else done anything creative w/ these? I'm really promoting easy and impressive appetizer ideas for the holiday season...

 

[loreo]

Bumping! With a ?

For doing a dip for sprinkles, what do you use? Whipped cream and mix sprinkles? or cream cheese? .....
QUOTE]

I use equal parts cream cheese and marshmallow whip- very easy and good!

 

[alibene80]

This is a super idea!!! Love it, and am defintely sharing with my team! Thank you so much! It sounds like a lot of fun too!!!

 

[ChefTilli]

Just came across ur tools and tasting ideas.... THANKS..... Will work with the new spring line! Needed an idea for March and ur idea sounds perfect!

 

[Tonyphel00]

Thank you for this wonderful idea! I've been looking for a quick and easy way to demo for weeknights, not just for guests, but b/c I am also so tired and braindead! Way to go!