Chef Sharone Hackman Dresses Up Desert And More For NYE!

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textalerts180 Chef Sharone Hackman Dresses Up Desert And More For NYE!

STUDIO CITY (CBSLA.com)— Planning a New Year’s Eve bash?

Personal Chef Sharone Hackman visited the KCAL9 studios Monday to show viewers how to make simple appetizers and desserts for New Year’s Eve. Sharone’s appetizers are perfect for a night of fun, with a touch of elegance, and can be made with ingredients you probably have at home.

“Crostini – Artichoke and roasted red pepper hummus”

Ingredients:
1 loaf of fresh French baguette or ciabatta bread
1/2 can artichoke hearts
1/2 can roasted red peppers
1 can garbanzo beans
3 tablespoons of extra virgin olive oil
1 lemon juiced
2 cloves of fresh garlic
Herbs for garnish
Drizzle of extra virgin olive oil over crostini

Method:

In a food processor combine, beans, artichoke, roasted red peppers, garlic and lemon juice. Puree until smooth. Slowly add the olive oil into the food processor while running. You can toast the bread or leave it fresh, as you wish. Spread the creamy artichoke and roasted red pepper hummus on to the bread. Top with your favorite cheeses or simply fresh herbs. Drizzle a touch of olive oil over the crostini right before serving.

“Coffee dusted Tenderloin on parsnip bite with chocolate-wine glaze”

Ingredients:
6oz beef tenderloin, trimmed
1 teaspoon whole black peppercorns and 2 pieces of star anise
2 cups of ChocolatRouge Dark Red wine
3 tablespoons of sugar
3 parsnips trimmed and cut
2 tablespoons Mediterranean Blend oil
1 teaspoon of butter
1 teaspoon ground coffee (a good one)

Method:

Cut parsnip into 1-inch bite size pieces. Toss with oil, salt and pepper and roast in oven at 350 degrees for 45 minutes. Trim filet into 1 ½ inch strip. Marinate for 1 hour in dark red wine, black peppercorns and star anise. Heat pan on high heat, add oil and sear filet on all sides until crust forms, about 30 seconds each side for medium rare. To reduce wine, pour the 2 cups into a small pot on low heat. Add sugar and reduce until one-quarter is left or it coats the back of a spoon. Add butter. To assemble, place the filet on the parsnip, drizzle with chocolate rouge reduction and dust with the coffee.

“Peanut butter and Bacon Pecan balls with maple”

Ingredients:
2 cups Post Great Grains Crunchy Pecan Cereal, ½ cup set aside
1 cup of creamy peanut butter
3 table spoons of powdered sugar
1 cup of roughly chopped bacon, cooked and crispy
Drizzle maple syrup
Pinch of sea salt

Method:

In a medium pot, heat peanut butter on low heat till softened. Add powered sugar, bacon and cereal. Spread the mixture onto parchment paper and refrigerate for 45 minutes. Roll into bite size balls and crust with more cereal. Drizzle with maple syrup and top with a crystal or two of sea slat.

For more on Sharone, visit him online.

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