smallpleasurescateringblog

Stacked Crepe Cake- Part 2 in a Series

Stacked Crêpe Cake

I first was introduced to this lush and tasty crepe cake over 25 years ago while taking classes at Peter Kump's New York Cooking School. When I was looking for a new dish last fall, to spruce up a client's annual Post-Thanksgving Brunch, I reached back in the annals of my memory for this truly special occasion dish. It's elegant showstopper on a holiday brunch buffet (hint-since we're approaching Spring, it'd be great for an Easter brunch), but you don't have to wait for a party to serve it. It would be great served for an intimate supper, too, with a salad of mixed baby greens alongside.

Crepes- First in a Series-Mushroom Stuffed Crepes with Mexican Sabor

Mushroom Stuffed Crêpes                                                                               BWN4YQJ6V87X

Crêpes feel like a special occasion dish, and often a crêpe bar is requested for weddings or special occasion parties.

They're wonderfully versatile. They can be rolled and stuffed with cheese, seafood, spinach or mushrooms (as in this delicious recipe), or all of the above for that matter. They can be stacked into a fancy crêpe "cake" with luscious fillings spread between the layers, or simply folded on a plate and sauced or served with berries and whipped cream. And, of course, crêpes are the basis for one of my favorite brunch dishes, Blintzes.

They can go sweet or savory, as large as a dinner plate, or cut into minis for cute little tray passed hors d'ouevre.

Over the next few posts, at this blog and my painperdublog, I'll be sharing some favorite crêpe preparations, beginning with these very special Mushroom Crêpes with Mexican Sabor, adapted from Patricia Tausend's great cookbook, Savoring Mexico: Recipes and Reflections on Mexican Cooking, flavored with cilantro and chiles. I know it's not what most of us in So Cal think of as Mexican food, but it's not that odd, really. The French were in Mexico for quite a while, during the colonial era, and being lovers of good food, well, it's no wonder the Mexican people incorporated crêpes into their cuisine.

And while some may try to present crêpes as being intimidating to make, they are really quite simple. I've had my friend Kenneth tape me making them, so you can see for yourself.

By the way, they would make a perfect dish for an intimate little Valentine's dinner. Keep reading below for the recipe and the video...

Top Catering and Wedding Trends for 2012- Part 2

Okay-now to continue from our last post where we looked at projected catering trends for 2012. In that post we covered food trends, except for dessert (hold on I'm getting to that). This time we'll look at trends in drinks, décor, and yes, dessert. 

 Dessert Buffets are predicted to be big this year (sounds good to me- who doesn't love dessert, and as I've said before, it's just not a party without great desserts), even for wedding as a supplement to wedding cakes. 

Dessert 'Scapes (i.e. several related dessert elements on one plate) are big, as well.

Cupcakes I think Dana Herbert, winner of Cake Boss: The Next Great Baker, speaks for a lot of us caterers, as well, when he says "I still see cupcakes hanging around, and...as a cake designer, you think. if I see another cupcake, I'm going to lose my mind.' But sometimes people say they want cupcakes so...I'm going to continue to go in that direction." What else can we say?

Herbert also says Color is in for cakes for wedding cakes, and Groom's Cakes are a growing trend, too. I, for one, am glad to hear that. Who couldn't use more chocolate in their lives!

Custom Beverages of all sorts are in. This includes flavored and artisanal beers, unique and custom designed cocktails, and food and drink pairing menus.Here's a thought. Combine two of those trends with a menu to complement artisan beers.

Vibrant Colors and Textures are popping up all over the place-in exotic flowers for wedding, in table and buffet linens (so glad to hear Dupioni mentioned by Nancy Stoltz of Creative Coverings, as it's always been a favorite buffet décor linen of mine), and even in card stock for invitations according to wedding guru, David Tutera. Peonies, hydrangeas and rananculus are mentioned over and over again, along with those perennial favorites, orchids and roses-which after all, come in all sorts of vibrant colors. Hot colors are purple, orange (mentioned over and over again in various incarnations-i.e.papaya and tangerine) and green.

And finally, as always,Theme Parties remain big. Hot themes for now include Green and its cousin, Local-folks still want to show off their environmental awareness- Rustic and Seasonal. Are you seeing a pattern yet? Some other popular themes include island/Tropical, Historic/Nostalgic. A combination of Rustic and Nostalgic is popular for Vintage weddings.

 In summarizing, it's clear that whatever the style, theme or trend, creativity and expressing one's individuality are key for this year's best parties.

Top Catering and Wedding Trends for 2012- Part 1

I thought I’d share some trends for 2012 predicted by catering and event planning professionals before January is over (it’s still the beginning of the year, right?). Some of the trends are tried and true returnees from the past couple of years, while some represent an evolution- after all, trends grow, gaining steam as they travel across the country.  Some are elements we’ve offered for a good while at Small Pleasures, and others we hope to have the opportunity to implement more and more in our party planning this coming year.

BTW, we’ve presented general catering trends and added a few that are specific wedding trends. Obviously, there’s a lot of cross over.

 So here they are:

Catering Trends

Small Plates and Rustic Fare- this is also a trend for weddings, and I say thank God!. While there’s still a need and desire for the plated sit down dinner (we at Small Pleasures have always found that a bit stuffy), the trend towards requests for a 5 or 6 course small plate dinner has clearly arrived. I’ve always preferred this style of dining. It allows for tasting a larger variety of flavor packed bites. And if the food is honest, homey food- all the better. Hint- Southern Cuisine isn’t going away. In fact, Bon Appetit Magazine just dubbed the South “America’s New Food Capital”, and, of course, Mediterranean food which never goes out of style in So Cal.

And in the small plates vein, classic as well as non-traditional flavors, are being served as shots, shooters, spoons, pops, balls and pick ups and other sundry mini-vessels.

Speaking of non-traditional vessels, Mason Jars are showing up everywhere holding everything from salads to creamy and custardy desserts.

Sliders are evolving -they’re no longer burgers, but short ribs, duck confit, ahi tuna, pulled pork and Cuban sandwiches are the go-to’s, and “grilled cheese is the new burger” according to one trade publication.

Mini Grilled Cheese and Shiitake Mushroom Sandwiches

Braised Dishes- comforting slow-cooked braises of lamb shanks, short ribs of beef and duck offer an ease of cooking, as they can be started in a caterer’s prep kitchen and finished on site, and in many ways produce a better end product. They can stand up well to being held in a steamy chafing dish or heating cabinet for longer than food items cooked by other processes. And who doesn’t love a comforting braised dish, which leads us to the next trend.

The trend over the past couple of years towards Comfort Food is still big, but the new trend is they are served in mini versions, and with a twist. Some caterers are serving Mac n’ Cheese with Duck Confit in mini ramekins or stews ( i.e. braised dishes) in individual puff pastry shells.

And Chicken is still a very popular protein choice, but now it’s served with exciting new sauces and spicy salsas and glazes. Think a medley of mushrooms with Dijon mustard, smoky and spicy mango salsas, Port wine tangerine or Thai chile glazes and marinades.

Artisanal Products-we understand this in So Cal. Hand-crafted, small batch cheeses, jams, vinegars, breads, beers- you name it, everyone wants them now.

Interactive Food Stations are big- paella (which we love, and if I do say so myself, make a jammin’ version of) and Mediterranean style fish soups cooked to order.

Check back next time for a look at dessert, beverage and décor trends.

And here are some related posts you may want to check out:

A Lovely Early Springtime Menu to Celebrate a Milestone Birthday

A Tropical Themed Party for a Warm Summer Evening

 Paella and Tapas for a Milestone Birthday

Comfort Food Buffets for the Holidays

Pulled Pork in Southern BBQ Sauce on Sweet Potato Biscuits

Paella

 

Appetizers to Pair with an Artisan American Whiskey and Pulled Pork on Sweet Potato Biscuits

Mini Sweet Potato Biscuits with Pulled Pork in Barbecue Sauce

 

Small Pleasures was hired recently to cater the VIP reception of the HP Lovecraft Film Festival. The bar was to be provided by Bowen Spirits, artisan creator of a new American whiskey. My client asked if we could create hors d’oeuvre that would pair well with the whiskey. Well, I don’t really drink whiskey, but a creative challenge always makes my job more interesting. And besides, I am a Southerner at heart, so...

My thoughts pretty quickly went to corn, sweet potatoes, pork, barbecue- you know, things like that. We ended up adding three passed hors d’oeuvre to the fruit, cheese and bruschetta display- a Jerk Chicken served with Tamarind Chutney, small plates of Grilled Corn Salad with Goat Cheese and Avocados, and Mini Sweet Potato Biscuits with Pulled Pork in Barbecue Sauce. Fortunately for me, I had just received a sample of KC Masterpiece’s Southern Style Barbecue Sauce. I mixed it half and half with KC Masterpiece’s Original Barbecue Sauce, to suit my taste-a combination of sweet and hot. And I used the tried and true All-South Barbecue Spice Rub to season the pork shoulder, which I slow cooked on a big barrel grill. The representatives from Bowen’s loved the menu, and I can safely say, it was a hit, greatly enjoyed by all. Recipe follows:

Break Out the Grill-Barbecue Chicken with All South Spice Rub

 The Labor Day weekend is just beginning, and here in L.A., the sun is just breaking through the clouds to brighten up the day. It won't be long before the grills start rolling out here, where outdoor cooking is a way of life.

All good grillers, of course, have their own special marinades and rubs. I, for several years, have sworn by a dry rub recipe from John Willoughby and Chris Schlesinger’s cookbook The Thrill of the Grill. Dry rubs allows for a crispy crust on the meat-which I love-and doesn’t necessarily require long marinating, although you can leave it on for several hours before cooking if desired. But even rubbed on for just an hour beforehand will do wonders for your grilled chicken or meat (yep- it can be used on poultry, steaks, brisket, ribs, pork butt-just about anything you want to barbecue). And a dry rub won’t leave your meat with the spongy texture that sometimes occurs with long wet marinading. Of course, you can always customize your dry rub, adding more sugar, garlic powder, cumin, or whatever to suit your taste. Beware, though, the sugar tends to burn quickly, so cook your meat over indirect heat, as is proper with barbecuing, anyway.

Ah- and one last thing, I always use a metal chimney, available at most any grocery or drug store this time of year, stuffed with newspapers to start my fire. They’re very inexpensive, last forever, and are so much easier on the environment than lighter fluid. Recipe follows:

 

Summer Jazz Sunday Brunch Menu-Plum Frangipane Tart

 

Plum Frangipane Tart

Okay, this tart isn't just any tart. It's a prize winning tart. Last fall, at a Camp Blogaway reunion day, this tart won first prize competing against all the other great treats brought by some of L.A.'s best recipe food bloggers.

I happen to make frangipane tarts a lot from many different fruits depending on the season, and they're all great, but I especially look forward to the very short late summer window when I can get Italian or French prunes to bake with this luscious almond paste filling. And that's one reason I've included it in this special Summer Jazz Sunday Brunch Menu. That- and because prune plums are grown in Sonoma County. For that matter, so are almonds. Funny story- when I think of almonds, I often look back amusedly to when I was a newly arrived Bay Area college student- straight from Los Angeles. I was invited to visit a former neighbor (Marie Colson- a lovely French lady) of my family's from Los Angeles, who had moved to Sonoma County. As Mrs. Colson drove me through Sonoma, she was pointing out things she thought would be interesting. One of those things was the abundant almond trees. I stared at them as we toured, "but where are the almonds" I asked her. She laughed- "oh, Gigi" -yes, that was my childhood nickname, " you are such a city kid". That's when she educated me to the fact that almonds grow in a hull (okay, I'm no horticulturalist) which to me looked like a little sack, or even a not yet mature peach-right?

Regarless of how they grow, I love almond desserts, and this tart is near the top of the list. I hope you'll give it a try.

Almonds growing in their hulls

Summer Jazz Sunday Brunch Menu-Zucchini and Roasted Red Pepper Frittatta

Zucchini and Roasted Pepper Frittata

 

Frittatas are easy to whip up, and are a  perfect dish for brunch. They are good hot out of the oven, and they are an ideal dish for taking outdoors, as they are great served at room temp, too. The combination of ingredients is limited only by your taste and imagination- any combination of vegetables, sausages, ham and/or cheese works fine.

Since it is the height of summer, I have made frittatas for our outdoor summer jazz brunch using two "essence of summer" veggies- zucchini and red peppers. And since we are working with a Mediterranean picnic them, I've added a tangy chevre style goat cheese, one of my favorite types of cheese.

The result- a tasty treat, indeed. Recipe follows:

Smooth Jazz Sunday Brunch Picnic

Great music, excellent wines, fabulous food in a beautiful country setting-there aren’t many better ways to spend a late and lazy summer morning. So when Barbara Blake of Smooth Jazz Sunday Brunch asked if I would like to create a Sunday Jazz Brunch menu to enjoy at a Sonoma wine country outing, I jumped at the chance.

Sonoma County is not only a renown wine grape growing region, but also one of the country’s most abundant producers of many agricultural products, so I've created a menu which celebrates that richness with the simple elegance of a classic Mediterranean style picnic menu.

And what wine to drink with your picnic brunch? Rosé wines not only carry the very essence of summer in every sip, but also happen to be just about the best food friendly wines around. So what do we recommend?  Try a great Rosé, like Pedroncelli Winery’s (a Sonoma County winery) Dry Rosé of Zinfandel, or Wente Vineyard’s Pinot Noir Rosé. 

So click through to the next page to view the menu, and check back over the next week, as I update this post with links to some of the recipes for the picnic goodies:

More Summer Grilling Pan Asian Style-Hoisin Marinated Steak Salad with Asian Vegetables

Hoisin Marinated Steak Salad

As  I mentioned in the last post, I recently put together a Father's Day Party grilled menu for a family who loves to vacation in Hawaii. So when Collective Bias offered the opportunity to join in Smart and Final's  #GrillUpYourSummer event by creating a summer grilling recipe using Cattlemen's Finest Beef, I jumped at the chance. An Asian Steak Salad, would be a perfect counterpoint to the Grilled Rock Cod on the menu, I  thought. And who doesn't love a  Ribeye steak on the grill. It's a sure sign of summer in So Cal.

I have to acknowledge that I was inspired in the creation of this salad by Hugh Carpenter's Pacific Flavors: Thai and Chinese Cooking for an American Kitchen , a cookbook I've turned to many times over the 20+ years since I discovered it. Carpenter taught me that hoisin sauce makes for a wonderful marinade that stands up so well to grilled beef, and that there are many wonderful variations one can make into an Asian style salad. I highly recommend a look at his book.

 BTW, this recipe is submitted in the Smart & Final Grill Up Your Summer contest. You may visit http://www.GrillUpYourSummer.com and vote for this recipe, if you like ;-)  By voting and entering your information, you will be entered to win a $50 Smart & Final gift card AND a Weber 220 grill!

This project has been compensated as part of a social shopper insights study for #collectivebias.

Recipe follows...