Accelerent Inspired Recipes! SHAKEN or STIRRED Cocktail Soiree

By Anna McCoy On Tuesday, June 12 th, 2012 · no Comments · In Event Planning and Catering ,Featured Venue ,Recipes ,Uncategorized ,Wine & Food

Chef’s Expressions is a proud partner of Accelerent – a business development group in Baltimore. As a charter partner, we have the privileged of hosting a cocktail party for the partners and our best clients and industry partners. This year, we thought it would be fun to get inspiration from Accelerent – we all have our favorite recipes and we asked the Partners to share theirs with us . With several dozen entries, we chose eight to be featured at our Cocktail Party at the Grand Lodge on Tuesday, June 12th, 2012. Enjoy!

[caption id="attachment_1598" align="aligncenter" width="960" caption="Our 'Photo Booth' by Sachs Photography"][/caption] [caption id="attachment_1549" align="aligncenter" width="640" caption="Blair Hanemayer as our 'Cigarette' Girl!"][/caption] [caption id="attachment_1562" align="aligncenter" width="960" caption="Decor Design by Michael Anthony of Event Decor"][/caption]

The Chosen Recipes

Crispy Crab Tartlets,  Neuberger and Co.
Savory-Sweet Tomato Pie, PBI Restoration
Butternut Squash Soup, Coffey and Company
TGCC Crab Chesapeake, Towson Golf and Country Club
Dundalk Venezuelan Pork Mojo Nachos,
Pork Loin with Calvados, Expense Reduction Analysts
Berry Balls, Advance, the Document Specialists
Brownie Cookies Delight, by Buan Consulting

Neuberger and Company, Inc, an authorized licensee of Sandler Training, is a strategic sales force and business development firm. We provide  companies with proven results-oriented training with a consultative, customized approach.

Crispy Crab Tartlets

by Patty Kiltchenstein
makes 18 servings

Cooking spray
18 wonton wrappers, thawed (if frozen)
2 teaspoons canola oil
1/4 teaspoon salt

1 teaspoon lime zest
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon dried hot red pepper flakes
2 tablespoons olive oil

1/2 pound lump crabmeat, picked over
1 stalk celery, finely diced
1/2 cup mango, finely diced
1/4 cup scallions, thinly sliced
2 tablespoons coarsely chopped cilantro leaves

Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray.

Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.

Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined.

In a medium bowl, toss together the crabmeat, celery, mango, scallion and cilantro. Add dressing and toss to combine. Fill each cup with the crab salad and serve.


PBI is a group of highly trained, experienced professionals utilizing state-of-the-art equipment. Since our inception almost 24 years ago, we have made a name for ourselves as a leader in disaster restoration within the Mid-Atlantic Region due to our professionalism, knowledge, resources and sensitivity to our client’s needs.

Savory-Sweet Tomato Pie

by Bria Sinnott

1-9” pie crust (homemade or store bought)
2 Tbsp grated parmesan cheese (plus more for garnish)
2 cups roughly chopped heirloom tomatoes
1 whole sweet onion
1.5 cup balsamic vinegar
¼ cup brown sugar
cracked black pepper

Pre-heat oven to 375. Smoosh 2 Tablespoons of parmesan cheese & black pepper into the bottom of the unfilled pie crust.

Sauté tomatoes and thinly sliced onion in light extra virgin olive oil until soft. Pop the veggies into the pie crust and bake until crust begins to lightly brown.

Bring vinegar to a boil, turn down the heat and let it simmer. When it reduces halfway, add brown sugar. Simmer some more until it becomes syrupy and sticky. As it cools it will thicken up.

Drizzle balsamic reduction over the pie, slice and sprinkle with extra parmesan if you should desire.


[caption id="attachment_1548" align="aligncenter" width="640" caption="Savory Sweet Tomato Pie & Butternut Squash Soup"][/caption]

Coffey & Company, Inc. is dedicated to increasing the success, security and well being of clients, carriers, colleagues and community. It is our mission to utilize the resources of our firm to be “the best by any measure” which means, always getting better while striving to realize our potential in the services we provide. Coffey & Company is an organization built upon three main beliefs — integrity, professionalism and competence.

Butternut Squash Soup

by Brad Leddon

2 tablespoons butter
1 onion, diced
2 teaspoons grated fresh ginger
1 jalapeno pepper, seeded and diced
1 (2 pound) butternut squash – peeled, seeded, and cubed
1 (14.5 ounce) can chicken broth
1 (12 fluid ounce) can evaporated milk
1/2 cup coconut milk
1 tablespoon white sugar
salt and black pepper to taste
1 cup sour cream
1 tablespoon chopped fresh thyme, or to taste

Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes.

Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot.

Ladle into bowls, and garnish with sour cream and thyme to serve.


The Towson Golf and Country Club is a private, member-owned club that exists to provide and encourage a quality, family oriented, environment for the recreation, relaxation, dining and social interaction of its members, their families and friends.

TGCC Crab Chesapeake

by Tina Lutzi-Reglar

4oz. Jumbo lump crabmeat
1 sliced shallot
3oz. white wine
1 teaspoon butter
3oz. chicken broth
2 tablespoons diced Smithfield ham
1 tablespoon clarified butter
3 oz heavy whipping cream
6oz boneless skinless chicken breast
Roux- as needed to thicken

Pre-heat oven to 375 degrees F

Dredge chicken in flour, then into egg wash. Heat your saute pan, add clarified butter and place chicken breast into hot pan. Brown both sides for 30 seconds each and finish in oven for approximately 5 minutes. Return pan to the burner and add a teaspoon of whole butter. Add scallions, Smithfield ham and jumbo lump crab.

Saute shallots in whole butter. Add white wine and reduce by half. Add in chicken broth and heavy cream and bring to a boil. Simmer and whisk in the roux until your sauce thickens to the proper consistency.


To fully realize the potential of the vast audience the WNST brand has acquired in Maryland over the past 17 years, will be the dominant, honest voice in Maryland media by providing the “real” content of what’s happening in sports in our area.

Dundalk Venezuelan Pork Mojo Nachos

by Nester Aparicio

1 Pork Shoulder (6-8 lbs)
1 Green Pepper
1 Red Pepper
1 Onion
Mojo Criollo w/ garlic & orange juice
freshly ground black pepper

Tortilla Chips
BBQ Sauce

Slow cook the pork shoulder with all basic ingredients overnight in Crockpot (or similar slow cooker). Allow it to marinate over two days in the refrigerator.

Slowly reheat and serve the pulled pork over fresh tortilla chips with a splash of regular BBQ sauce as a small-plate appetizer.


[caption id="attachment_1559" align="aligncenter" width="640" caption="Dundalk Venezuelan Mojo Pork Nachos (Grand Prize Recipe Winner) and Pork Calvados"][/caption]

Expense Reduction Analysts (ERA) is an international cost-reduction consultancy that finds average savings of 19.7% in overhead costs while preserving quality and service levels. No other cost reduction firm has our breadth and depth of project experience and expertise.

Pork Loin with Calvados

by Terry Butler

1 tablespoon of Fennel Seeds
2 tablespoons of Kosher Salt
1 tablespoon of minced garlic
1 teaspoon freshly ground black pepper
2 ½ lbs. boneless Lion of Pork
1 cup Whole Milk
1 cup Heavy Cream
1 ½ cups of diced Granny Smith Apples (needs to be a tart style apple)
¼ cup Calvados (you could use Applejack, but Calvados is great). Calvados is a popular in the Normandy region of France.
Heat large cast iron skillet (high heat) and add fennel seeds, salt, garlic and pepper. Stir with wooden spoon till garlic begins to brown. Add pork loin (fattest side down) to skillet and sear (3 – 4 minutes). Turn and repeat on all four sides, till all is brown & covered with the seed mixture. Reduce heat to medium-low. Add milk and cream. Simmer for 45 minutes (turn every 15 minutes. Spoon sauce on top of roast to keep moist. Add diced apples. Cook for 30 minutes (continue to turn, baste meat). Add Calvados.

Meat is done at 165 degrees F interior temperature. For real thick roasts – add ½ or 1 cup of additional milk.

Cut roast to ¼ inch slices. Cover with the apple cream mixture.


The region’s largest independent provider of Document Management, Hardware Solutions, and Managed Print Services. At Advance, our goal has always been to give our customers the very best of what they needed most—new, effective solutions for electronic document management, printing, and equipment, all backed by great, dependable local service.

[caption id="attachment_1552" align="aligncenter" width="640" caption="Berry Balls"][/caption]

Berry Balls

by Lindsay Kelley

1/2 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
½ package Strawberries
½ package blueberries
1 pkg. (10.75 oz.) frozen pound cake, thawed, crumbled into fine crumbs
3 pkg. (4.4 oz. each) milk chocolate bars, chopped
2 Tbsp. multi-colored sprinkles

STIR milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add bananas and cake crumbs; mix well.

SHAPE into 36 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 1 hour.

MELT chocolate in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Dip balls in chocolate; return to baking sheet. Top immediately with sprinkles. Let stand until coating is firm.



By developing an understanding of an organization’s complete information and business needs, Buan Consulting can create the CRM (Customer Relationship Management), knowledge management or portal solution that matches its needs and culture and provides immediate access to critical information and the analysis needed to make strategic decisions and enhance performance.

[caption id="attachment_1553" align="aligncenter" width="640" caption="Brownie Cookie Delight"][/caption]

Brownie Cookies Delight

makes 32 brownies

4 ounces unsweetened chocolate, finely chopped
1 cup salted butter, melted
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup mini- chocolate chips

3/4 cup salted butter, at room temperature
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips
1/2 cup semisweet chips + 1 teaspoon shortening for drizzle, optional
Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9×13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, whisk together the butter and brown sugar. Add the eggs and vanilla extract and whisk those in too. Mix in melted chocolate. Whisk in the flour and mix just until combined (don’t over-mix). Stir in the chocolate chips. Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.

Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.

Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It’s okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.

If you’d like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.


[caption id="attachment_1554" align="aligncenter" width="640" caption="Captain Jake’s Oyster Shooters with an Old Bay Rim"][/caption] [caption id="attachment_1555" align="aligncenter" width="640" caption="Tempura Battered Angels on Horseback Creole Style- Fried Oysters with Hot Sauce and Blue Cheese topped with Pancetta"][/caption] [caption id="attachment_1560" align="aligncenter" width="960" caption="Mad Women - Frozen Cosmopolitan with an Orange Twist"][/caption] [caption id="attachment_1561" align="aligncenter" width="960" caption="Decor Design by Michael Anthony of Event Decor"][/caption]

Thanks so much to everyone that came out and enjoyed the SHAKEN or STIRRED Soiree with us! We had A LOT of fun!

Also, a huge thank you to our vendor partners – they are amazing to work with and we are so grateful for their continued support!

Chair Covers and Linens
Event Decor by Michael Anthony
Event Dynamics
Party Rental
Paul Snyder Jazz
Sachs Photography
Say Cheese Party Props
The Grand Lodge
Umbrella Syndicate

Share this: