What a great time of the year for a wedding. The air is crisp and the colors are bright. Fall is one of my favorite times of the year. The colors always make happy. So when asked to cater this event, at All Souls Unitarian Church in Tulsa,Oklahoma, I was excited.
The couple chose from a personalized menu, made just for them. They started off with a nice fall vegetable tray served with a creamy dill sauce in a purple cabbage. Next were spicy polenta cakes served with pesto; Thai chicken skewers served with a peanut sauce for dipping. Then came the sliced beef sliders with fall lettuce and a creamy horseradish sauce; coconut chicken bites with a spicy “firecracker” sauce, (one of my favorites! And shout out to Bill Harris for that recipe).
There were also Caprese Salad skewers. For dessert, individual pecan and apple tarts topped with whipped cream were definitely a favorite. For the finale, a four tier Italian Creme Cake was requested by the lovely couple. Every guest sampled the cake, which happens to be one of my signature desserts. Thanks so much. It’s always fun!
“Preston is the consummate professional. During the melee of hosting an event (snacks and lunch for an all day symposium-250 attendees), it was a reassurance to have him in charge of service. He anticipated the needs of both host and guests.
The knowledge that a competent caterer was handling the details made hosting much easier.Preston and crew received one of two standing ovations by our audience for the quality and deliciousness of the food they prepared.”
October 21, 2014, the Tulsa Food Security Council hosted the Oklahoma Food Security Summit at the Greenwood Cultural Center. National, State, Tribal and Local Food Policy Experts met to discuss food policy updates, healthy eating, economics of sustainability, school nutrition, the aging population, traditional tribal foods and community gardens.
2 cups very thinly sliced Vidalia onion (about 2 onions)
1 1/2 tablespoons unsalted butter
2 tablespoons water
3/8 teaspoon salt
1/8 teaspoon black pepper
1 (9-inch) refrigerated pie shell (from a 15-ounce package)
3 tablespoons crème fraîche (or sour cream) at room temperature
1 1/2 teaspoons finely chopped fresh chives
Special equipment: a 2 1/4-inch round cookie cutter; a mini-muffin pan with 12 (1/8-cup) muffin cups
Put oven rack in middle position and preheat oven to 375°F.
Cook onion, butter, water, salt, and pepper, covered, in a 10-inch heavy skillet over moderately low heat, 10 minutes. Remove lid and cook, stirring frequently, until onion is deep golden brown and very tender, about 25 minutes.
While onion cooks, roll out dough to slightly less than 1/8 inch thick. Cut out 12 rounds with cutter and lightly press each into a mini-muffin cup. Bake until pale golden, 10 to 12 minutes. Remove tartlet shells from muffin pan.
Stir together crème fraîche or sour cream and chives and divide among shells, then top with caramelized onions.
Topping: In a small bowl toss together sugar, flour, butter and cinnamon, and oats until crumbly and set aside.
Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth. Slowly mix in remaining ingredients. Fold in apples, mixing just until combined. Spoon into lined muffin tins filling 3/4 full. Sprinkle topping over evenly. Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.
In the bowl of a stand mixer with a paddle attachment or with a hand mixer, add the cream cheese, butter, and confectioner’s sugar and beat until light and fluffy. Slowly drizzle in the Bailey’s and beat until completely incorporated into the frosting. Spread or pipe frosting onto cupcakes.
Preheat the oven to 350 degrees and line with 2 12 count muffin tins with paper cups,
In a large bowl briefly whisk together the flour, cocoa powder, baking soda, and salt.
In the bowl of a stand mixer with a paddle attachment or with a hand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Add one egg and beat until evenly mixed and fluffy, make sure to scrape down the mixer bowl once in a while. Add the second egg and vanilla extract and beat again until light and fluffy.
Add the sour cream and beat in, then with the mixer running, slowly pour in the Guinness.
Sift the dry ingredients into the batter and slowly stir the batter until it is evenly mixed and there are no streaks of flour. Make sure to stop the mixer frequently to scrape down the sides and make sure to mix up any flour pockets hidden on the bottom of the bowl.
Divide 1/4 cup of batter into each muffin cup. About 20 – 24 cupcakes.
Bake at 350 degrees F on the middle rack for 20 – 25 minutes. A toothpick inserted into the center of a cupcake in the middle of the pan should come out clean. Make sure to rotate the pans halfway through baking. Set on a rack to cool to room temperature before frosting.
Preheat oven to 350 degrees. Melt butter and chocolate over a double boiler. Mix until smooth. Add milk and vanilla and mix together. Add flour until dough is formed. With a small scoop (about 2 Tbls), portion a small amount of dough and push one kiss into the center of the dough. Remove from the scoop and form the dough into a ball around the Hershey's Kiss.
Place bon bon 1 inch apart on un-greased sheet pan and bake for 8 minutes. They will be soft at first but they will firm as they cool.
Combine the white chocolate and oil and melt over very low heat or in microwave. drizzle over cooled bon bon's in thin ribbons and serve.
Don’t think you can cook or don’t have the time? Want to learn more about a new technique or an exotic cuisine? Let me come to your kitchen and create a festive learning experience for you and your friends.
You supply the space and I will provide the knowledge, the recipe and a little fun! Here are a few ideas….Crepes, savory and sweet, chocolate chocolate, sushi, from the garden, Cajun, Indian, or my favorite, specialty Mexican.
Email me today to plan a weekend or evening gathering.
1 cup stout/dark beer (I prefer to use Marshall Big Jamoke Porter)
1/2 teaspoon salt
1/4 teaspoon lemon pepper
1 cup all-purpose flour
4 large eggs
Preheat oven to 400 F. Line baking sheets with parchment paper.Combine crab meat, Swiss cheese, chives,Worcestershire sauce, dry mustard, lemon juice, and dill weed in a bowl. Set aside.
In a large saucepan, melt butter, beer, salt, and lemon pepper. Bring to a boil. Add flour, remove from heat, and stir vigorously with a wooden spoon. Return to heat. Continue to beat until a dough ball forms. Remove from heat.
Add eggs to dough, one at a time, beating vigorously after each addition until well-combined.Fold crab mixture into dough.Pour puff dough into a large zip-top bag, squeeze out the air, and seal. Cut about 1/3-inch from one corner of the bag.
Pipe dough onto baking sheets into mounds about 1-1/2 inches in diameter.Bake crab puffs 25 to 30 minutes until crispy and golden brown. May be served warm or at room temperature.