smallpleasurescateringblog

A Personal Touch-the Wedding Cookie Table

Earlier this month, a friend sent me a link to an article published in the New York Times about a charming Pittsburg tradition- the wedding cookie table.

I have always been a huge fan of creating unique touches that personalize a wedding, so of course, I loved reading about the wedding cookie table. 

Are you planning a wedding this year? I encourage you to put time into considering what personal touches you can add to your wedding reception? Does you family have a favorite cake, cookie or candy recipe you can include at your wedding feast, or give as a favor?

Then, make a statement by carrying your unique style into your choices of serveware to display your treats. Are you a traditional type? Then search flea markets for vintage baskets or tiered trays. Is your style classic? Try Sur La Table and Crate and Barrel for clean white platters in various sizes and shapes. If your style is contemporary, stores like Z Gallerie and Target often have surprisingly sleek designs in trays and platters.

If you do decide to borrow the wedding cookie table tradition, here's a favorite recipe of mine to get you started- Orange Almond Biscotti. This recipe has the advantage of being able to be prepared ahead of time and stored at room temp- a boon for busy brides and their families. You can serve them au naturel or dip them in a coating chocolate, or even serve them at a fondue dipping station and let your guests do their own chocolate dipping.

Of course, if the thought of spending the weeks ahead of your wedding prepping cookies is just too much for you, as the Times article suggests, you can always outsource the cookie baking task to you caterer.

 

Orange Almond Biscotti

5 oz. Unsalted Butter
8 oz. Sugar
1 Egg
1 Egg Yolk
½ tsp. Vanilla Extract
12 oz. All Purpose Flour
1 tsp. Cinnamon*
1 tsp. Baking Powder
¼ tsp. salt
3 oz. Toasted Slivered Almonds
½ Cup Candied Orange Peel
Grated Zest of 1 Orange

Stir baking powder and salt into flour.
Cream together the butter and sugar until light and fluffy. Add the egg, yolk and vanilla.
Fold in the dry ingredients. Shape into 4 “logs”. Chill logs for 20 minutes. Bake at 375 deg.
Allow to cool for about 15 minutes. When cool enough to handle easily, cut approximately  ¾ in. slices. Stand them on baking sheets and toast until a light golden brown.

Makes @ 5 dozen.

* BTW- a special thanks to Spice Hunter who gave us L.A. food bloggers samples of their spices at our last  meet up. I was reaching for the last dregs of my food service sized big box store cinnamon, when I decided instead to use the Spice Hunter sample of their Highland Harvested Saigon Cinnamon. I was delighted by the intoxicating scent as I opened the packet-a hit of cinnamon candy sweet heat. Spice Hunter's Website says Highland Harvest Saigon is the sweetest of cinnamons. I believe them. It's a good reminder that the quality of ingredients really matters in creating great food. Is your caterer using the finest ingredients to create your special celebrations meal? Determining the quality of ingredients your caterer is committed to using should be a factor when making a decision on which caterer to hire for your special day.

Bon Appetit,

Gisele

www.smallpleasurescatering.com

A Post-Thanksgiving Brunch- with Cheese Blintzes on the Menu

For several years now, I've been privileged to cater a post-Thanksgiving brunch for one of my clients on the Saturday morning after Thanksgiving. It's always a great time. BTW, anyone who knows me knows that I love brunch, and recommend it as a great inexpensive, yet casually elegant way to entertain. A Post-Thanksgiving brunch is such a great way to kick back with friends, and watch all those college football games, after the big T-day holiday. 

We set up an omelette bar with all the fixings, waffles, usually a salad with a sprinkling of that great seasonal item- pomegranate seeds, lots of yummy desserts, and free-flowing champagne. One of my favorite items is always  on the menu- cheese blintzes. Yep, all those years in New York City- this LA to L.A. gal developed a taste for quintessential dairy deli food.

I serve them with a great Chunky Apple Compote (which started its life in my repertoire as an apple tart filling- so much better then bottled applesauce), and blueberries (about a pint) roasted briefly in the oven with a sprinkling of cinnamon and @ a cup of maple syrup poured over them, just until the berries begin to burst- oh, and of course, sour cream! If you're interested the Chunky Apple Compote recipe is at my L.A. Party Planning Examiner column (click on the link).

Bon Appetit!

Gisele

www.smallpleasurescatering.com

Thanks to Patti at Worth the Whisk for the blintz photo

A "Centerpiece" dish for the vegetarians at your Thanksgiving table

One of my brothers has eaten no flesh food at all for over 30 years now, I have an uncle who only eats fish and seafood from the animal kingdom, and still another brother who flits back and forth from carnivore to semi-vegetarian. Just what's a hostess supposed to do at Thanksgiving! The Thanksgiving meal is centered around a big whole turkey as its focal point at the center, right?

While it's true that the Thanksgiving meal is centered around a big showy "centerpiece" dish, we've learned at my house over the years, that centerpiece doesn't have to be turkey alone. In fact, that quintessential harvest vegetable, the pumpkin lends itself perfectly to stuffing and being a showy centerpiece. It may be stuffed with a traditional bread or corn bread stuffing, or you can do what we do- stuff it with wild rice, mushrooms, diced red peppers and corn, with pecans and ginger thrown in for a little character. It makes a beautiful presentation, and fits perfectly at the center of the meal. The rest of the table can still be filled with all those sides you're used to- mashed potatoes, great fall veggies dishes, like brussels sprouts, roasted beets and winter greens, and pumpkin, pecan and apple pies. Your vegetarian and meat eaters will be happy.