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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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Recipe: Pumpkin Creme Brulee

Filed Under: Festive Fare

Want to satisfy your sweet tooth? Our Executive Chef, Eric Petrus makes a killer creme brulee. It’s a perfect introduction for the fall season and a great way to impress, well, anybody. You get to use a torch!
pumpkin creme brulee
INGREDIENTS:
  • 3 egg yolks
  • 1/2 cup brown sugar
  • 1 cup heavy cream
  • 1 cup pumpkin puree
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 pinch salt
  • 1/2 cup white sugar
DIRECTIONS:
  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Whisk egg yolks and brown sugar together in a large bowl. Stir in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, and salt.
  3. Divide pumpkin mixture between seven (5-inch) ramekins about 1/2 inch from the top.
  4. Place the ramekins in a baking dish and fill with the baking dish hot water to reach halfway up the sides of the ramekins.
  5. Bake in preheated oven until just set, 30 to 35 minutes. Remove ramekins and refrigerate until completely cool, at least 2 hours.
  6. Sprinkle about 1 tablespoon of sugar onto each creme brulee. Melt the sugar with a chef’s torch until crisp and dark brown, 1 to 2 minutes. Allow to cool before serving.

 

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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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Recipe: Chimichurri Steak with Summer Succotash

Filed Under: Festive Fare

Break out the grill in this recipe where southern hemisphere meets Northwest, one of Chef Brockman‘s summer faves. The combination of juicy, natural steak with sweet, full-flavored vegetables and tangy chimichurri is absolutely delectable. As succotash and chimichurri can be prepared ahead, this is a great option for a summer soiree. It’ll leave you plenty of time to chat with friends!

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Chimichurri

Chimichurri is a traditional sauce from Argentina similar in many ways to a pesto. Chimichurri can be prepared up to a day in advance.

INGREDIENTS

  • 1 cup fresh parsley leaves
  • 1/4 cups fresh cilantro leaves
  • 1/2 cups olive oil
  • 1/4 cups red wine vinegar
  • 3 cloves garlic
  • 1 teaspoons crushed red pepper flakes (dried)
  • 1/2 teaspoons ground cumin
  • salt to taste
  • 1 tablespoons shallot, minced

INSTRUCTIONS

Place all ingredients in food processor and pulse until smooth. If preparing for the next day do not add the vinegar until ready to use.

Roasted Summer Succotash

This delicious summer succotash can be prepared up to a day in advance.

INGREDIENTS

  • 4 Ears of Corn
  • 1 lb Asparagus
  • 2 Vine-ripened Tomatoes (1/4 inched diced)
  • 1 bunch Scallions (sliced)
  • 2 t Garlic (chopped)
  • 1T Balsamic vinegar
  • 2T Parsley (chopped)
  • 4T Extra virgin olive oil
  • 1T Rice wine vinegar
  • Salt & Pepper

INSTRUCTIONS

  1. Roast corn in the husk on a hot grill turning every couple of minutes, the husk will burn which is fine. The corn should be on the grill for about 10 minutes. Set aside to cool. Peel the corn and cut off the kernels, reserve for later.
  2. Cut the bottom 2-3 inches of the asparagus. Toss the asparagus with 1 T of the olive oil, salt, pepper, and balsamic vinegar. Grill 1-2 minutes depending on the size (if they are thin cook less, approximately 1 minute). Let cool. Cut into 1/4 inch pieces.
  3. Combine corn, asparagus, tomatoes, scallions, garlic, parsley, vinegar, and just enough oil to moisten everything, season. Reserve until ready to serve. Best served at room temperature.

Grilled Steak

Keep it simple. Salt and pepper your favorite cut of meat — Chef recommends New York Strip, Ribeye, Flat Iron, Flank, or Tri Tip — and grill to desired wellness. Serve over a bed of the succotash and top with chimichurri. Enjoy!

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Recipe: Northwest Pumpkin Cake

Filed Under: Festive Fare

Some pumpkins are for carving, and some pumpkins are for eating. Tis the season for these squash wonders and Chef Steve Brockman shares his favorite recipe for pumpkin cake. Add pear-ginger relish and cranberry-caramel sauce and this recipe goes from comfort food to epicurean delight. Plus, all parts can be made ahead of time, making it an easy dessert for fall dinner parties. [Read more…]