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Recipe of the Month: Sticky Toffee Pudding

Filed Under: Catering Chronicles, Festive Fare, Inspiring Ideas

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list of ingredients
  • 1 cup & 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • ¾ cup pitted dates
  • 1 ¼ cups boiling water
  • 1 teaspoon baking soda
  • ¼ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg, lightly beaten
toffee sauce
  • 1 teaspoon vanilla
  • ½ cup unsalted butter
  • ½ cup heavy cream
  • 1 cup packed light brown sugar
  • ½ cup pecans
  • 1 cup heavy cream & 2T Sugar, whipped
  toffee_pudding
DIRECTIONS

Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Finely chop the dates. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl with an electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack.

Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stir constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. After the cake is cool, cut slices and drizzle with toffee sauce, top with a spoonful of sweetened whipped cream.

*recipe photo from whatjessicabakednext.com/
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All About Hors D’oeuvres: The Where, Why & How Much

Filed Under: Catering Chronicles, Factual FAQs

Hors d’oeuvres are to dinner what aperitifs are to wine: a little something before the main event; but can’t they be a meal on their own? Deciding if your event may or may not be the perfect Spotlight for hors d’oeuvres only- well we’ve got you covered. Some tips of the trade as to what’s what.
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Hors d’oeuvres: “apart from the main work.”

What’s important to know is: How many hors d’oeuvres will my guests eat? You don’t want to be the hostess sending guests home hungry, but you also do not want too much food. Goldilocks and the Three Bears had it right; it takes some trial and error before you really know the right number of pieces per person for different events. Luckily, we have done the work for you and have come up with best estimates, by event type and time:

  • 2-4 pieces per person, 30-60 minutes before dinner, cocktail hour
  • 5-6 pieces per person, 1.5-2 hour event, preceding dinner time
  • 8-10 pieces per person, 2-4 hours event, heavy hors d’oeuvres
  • 12-15 pieces per person 4+ hour event, dinner replacement

Tips of the trade for hors d’oeuvres events:

  1. Hors d’oeuvre dinners are not always a less expensive dinner option. Although many people hope that ordering hors d’oeuvres will reduce overall cost, this is typically not the case!  Hors d’oeuvre dinners are often more expensive since the menu is more labor intensive.
  2. How can you make an hors d’oeuvre dinner option economical? Mix it up!  Be sure to include some heavier items like salmon sliders or braised lamb meatballs; take advantage of “platters” and avoid lots of handmade smaller pieces; add some other options like quinoa salad, baked brie or a mezza platter.
  3. Perks of an hors d’oeuvres dinner:
    1. Multi- stations- who doesn’t like variety of flavor?
    2. Cocktail atmospheres create a less formal service
    3. Live chef action. Watch chefs prepare your tapas!
    4. “When do you” vs. “When don’t you”:
      1. Venue matters – hors d’oeuvres menus are equipment and kitchen sensitive.  More so than the traditional buffet or plated dinner, hors d’oeuvres may require ovens, fryers and grills.  If your menu needs all three, the cost to rent equipment adds up!  And if an outdoor kitchen must be created for your event, it’s likely you’ll also need a tent, lighting, and then heating and side walls in the cooler months.
      2. If you want to encourage movement at your event, if perhaps there is not enough seating for all, hors d’oeuvres parties are absolutely great for mixers, networking and open houses.
      3. If the budget fits!

Hors d’oeuvre parties can be fun and dynamic – just remember to consider time of day, right amounts, event style, and of course, the kitchen!

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WHAT DO YOU THINK?

Do you have any experiences with hors d’oeuvre events? What have your experiences been? Any tips of your own? At the end of the day, we can only know so much.

PHOTO CREDITS

We are indebted to the photographers who allow us show their work. The white spoons filled with a bite of deliciousness was taken by Sara Gray. The plate of skewers was contributed by Evrim Icoz Photography.

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Recipe: Roasted Butternut Squash & Apple Bisque

Filed Under: Festive Fare

Just in time for chilly autumn weather, this roasted butternut squash and apple bisque will warm your soul as well as  your tummy. This would be a great first course for Thanksgiving dinner or as lunch when accompanied with a grilled gruyere sandwich or spinach and goat-cheese salad.
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Ingredients

  • 2 butternut squash (split, seeded & roasted)
  • 2 apples (granny smith, rough chopped seeds removed)
  • 1 onion (diced)
  • 1 quart apple cider
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • water
  • salt & pepper
  • crème fraiche

Instructions

  1. To roast the squash, split in half length-wise, scoop out the seeds, place skin side up in a pan and place in 400-degree oven until the squash is soft, 25-30 minutes. Let cool slightly.
  2. Saute the onion, apple, ginger & cinnamon until the onions are soft.
  3. Add roasted squash, with cider and enough water to cover.
  4. Bring to a boil; then turn down to medium heat. Cook 30-40 minutes.
  5. Season
  6. Puree and strain

Yields approximately 2 quarts, and can be prepared a day in advance. To serve bring to a boil turn down to low, stir often. Ladle into bowls, garnish with a dollop of crème fraiche.

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Recent Events: Mitchell Gold + Bob Williams

Filed Under: Catering Chronicles, Festive Fare, Soiree Spotlights

Last week’s Mitchell Gold + Bob Williams Signature Store grand opening was an absolute blast. Mayor Sam Adams assisted Bob Williams with the honors of cutting the ribbon. Lady Bunny, strutting her stuff in a hot mini dress and signature sky-high wig, energized the crowed with fun dance mixes. Even photographer Evrim Icoz and Vibrant Table Event Coordinator Karen Rich took a break to shake a leg. The opening also served as a fundraiser for Q-Center, a welcoming home for Portland’s LBGTQ community, and an example of  MG+BW’s commitment to many non-profit organizations that promote equality of all sorts.

With true Southern hospitality, MG+BW selected a generous menu of hip comfort finger-foods: bite-sized meatloaf with garlic mashed potatoes (I LOVE our meatloaf!), petite chicken pot pies, shots of tomato soup with gougère garnish (see below for full menu). Sweets included mini Voodoo doughnuts, customized heart cookies, mini icecream sandwiches and a self-serve hot-chocolate bar (yay, marshmallows!). Signature cocktails consisted of raspberry martinis, white sangria and Mitchelltini, 12-year Macallan “shaken passionately with ice and served frothy.”

Welcome to Portland Mitchell Gold + Bob Williams. We “heart” you too!

Photographs by Evrim Icoz.

Full Menu

The Savory

  • Vibrant Sliders
  • Fingerling Potatoes with Pepper Bacon, Sour Cream & Scallions
  • Pigs-in-a-Blanket
  • Mini Mac & Cheese
  • Petite Chicken Pot Pies
  • Mini Meat Loaf with Garlic Mashed Potatoes
  • Tomato Soup with Gougère Garnish
  • Pulled Pork Sandwiches
  • Chicken Dumplings

The Sweet

  • Miniature Ice Cream Sandwiches
  • Voodoo Doughnuts
  • Customized Heart Cookies
  • Coconut Snowballs
  • Hot Chocolate Bar




Recipe: Lamb Osso Bucco and White Bean Cassoulet

Filed Under: Festive Fare

If you are anything like me, you’re getting excited about the next big culinary adventure of the holidays now that the turkey leftovers are long gone. For this month’s recipe feature, Chef Steve Brockman has selected a dish that makes a delectable main course for Christmas, Hannukah,  Eid-al-Adha, Kwanzaa, Winter Solstice or any other of this chilly season’s celebrations: lamb osso bucco. Lamb shanks are slowly cooked with vegetables in wine and broth. The lamb is served over a white bean cassoulet and topped with apple slaw. Even better, the lamb and beans can be prepared ahead, leaving you time to actually relish the company of friends and family.

Ingredients

Lamb Osso Bucco

Lamb Osso Bucco

6 ea. Lamb shanks
1 ½ T Chipotle powder
1 ½ c Flour
1 ea. Onion (chopped)
1 ea. Carrot (chopped)
6 ea. Celery stalks (chopped)
4 ea Garlic cloves, whole
2 c Apple juice
4c Chicken broth
1 ½ c Demi glace
2 c Red wine

White Bean Cassoulet

2c White Beans
1 ea. Onions (diced)
2 ea. Celery stalks (diced)
2 ea. Bay leaf
2T Fresh thyme
½ lb Smoked lamb sausage (diced)
2c Chicken broth
Water

Apple Slaw

1 ea. granny smith apples (julienned)
1ea. Red pepper (julienned)
1 bh. Scallion (thinly sliced on bias)
½ c Apple juice
Salt (to taste)

Instructions

Lamb Osso Bucco

  1. Mix flour, chipotle, salt & pepper.
  2. Dredge lamb in flour & sear in pan.
  3. Add vegetables & sauté about 3 minutes.
  4. Deglaze with the red wine, reduce by 1/2.
  5. Add apple juice, reduce by 1/3.
  6. Add chicken broth & demi glace in a dutch oven. There should be enough liquid just so the lamb is not covered.
  7. Cover & place in 300°oven.
  8. Cook until fork tender.
  9. Cool in cooking liquid.
  10. Strain liquid before serving. Save sauce to finish plate.
  11. If preparing ahead of time, reheat in dutch oven.

White Bean Cassoulet

  1. Soak beans over night.
  2. Drain & rinse the beans.
  3. Saute onions & celery, add beans, broth, water, bay leaf & thyme.
  4. Cook until almost tender, season & cool in broth.
  5. Saute sausage, heat the beans & drain & add together.

Apple Slaw

  1. Mix the apple, pepper & scallion,. Add just enough apple juice to moisten & season.