Thursday night was my most recent party. A Chamber Business Card Exchange held at Dr. Steven Bunting's office in Huntington Valley. Butlered hors d' oveures and stationary appetizers were the fare for the evening. Asian Noodle Twists, Chicken Satay, Potato Latkes, Mini Turkey Sandwiches, and Gazpacho in mini cups were butlered. Stationary items were Hummus, a Cheese Tray, an Antipasto Tray, and Crudite. Well received and Mr. Murphy only stopped by once early!
One of the requests from the food demo was Beef Wellington. This dish was very popular in the 60's and is making a come back in various forms. The original recipe calls for filet covered in pate and duxelles, wrapped in pastry and baked to a golden brown. One of the recent variations is to prepare it individually. The goose or duck liver pate has been eliminated in many of the recent recipes for health and cost reasons. I have prepared this several times at dinner parties I have catered and each time it is greeted with the same smiles. How can anything with filet and mushrooms and pastry be bad.
A complete recipe will be available in one of my upcoming newsletters. Subscribe at www.foodforanyoccasion.com.
Sunday, May 29, 2011
Tuesday, May 24, 2011
Hasenpfeffer
One of the requested recipes I received at my food demo the other night was for hasenpfeffer. I have to admit I had no clue what it was. The guest explained that it was a traditional thick and highly spiced German rabbit stew. After doing so research, I found the preparation to be very similar to saurbraten. With saurbraten, a large piece of beef (full sized bottom round roast) is marinated in a vinegar-wine mixture for up to three days then braised in a low temperature oven for several hours.
With the hasenpfeffer, before the rabbit is stewed, it is soaked in wine and vinegar for 1 - 3 days. Some of the spices and flavorings I have seen called for in several recipes are allspice, juniper berries, thyme, rosemary, cloves, bay leaf, and currant jelly. I've also seen cognac or brandy. The procedure calls for dredging the rabbit pieces in flour, rendering chopped bacon, sweating aromatics in the bacon fat, then browning the rabbit in the fat. Broth or stock is then added and the rabbit is stewed for an hour or two. The sauce is thickened by kneading butter and flour togther then adding it to the liquid.
For a full recipe, subscribe to my newsletter by visiting my website and adding yourself to the mailing list. www.foodforanyoccasion.com
With the hasenpfeffer, before the rabbit is stewed, it is soaked in wine and vinegar for 1 - 3 days. Some of the spices and flavorings I have seen called for in several recipes are allspice, juniper berries, thyme, rosemary, cloves, bay leaf, and currant jelly. I've also seen cognac or brandy. The procedure calls for dredging the rabbit pieces in flour, rendering chopped bacon, sweating aromatics in the bacon fat, then browning the rabbit in the fat. Broth or stock is then added and the rabbit is stewed for an hour or two. The sauce is thickened by kneading butter and flour togther then adding it to the liquid.
For a full recipe, subscribe to my newsletter by visiting my website and adding yourself to the mailing list. www.foodforanyoccasion.com
Sunday, May 22, 2011
Next Up.....
Now that the first food demo is behind me, next up is the EMCCC (Eastern Montgomery County Chamber of Commerce) Business Card Exchange this Thursday at Dr. Steven Bunting's (DDS) office in Huntingdon Valley. Butlered hors d'oeuvres and stationary apps for approx 50 - 65 business professionals. On the menu are the ever present Asian Noddle Twists with Soy Ginger dipping sauce, Chicken Satay w/ Thai Peanut Sauce, butlered Gazpacho in mini cups, Potato Latkes with Spicy Sour Cream, mini Turkey Sandwiches with Roasted Red Pepper Mayo, Cheese Tray with Strawberries and Grapes, an Antipasto Platter, Hummus with Toasted Garlic Pita Chips, and Crudite and Dip. The event only lasts for 2 hours but prep wise will be starting today when I wake up.
Looking forward to it. Hopefully the word continues to spread and I get some good PUB!
Looking forward to it. Hopefully the word continues to spread and I get some good PUB!
Results of my first Food Demo
As part of my food demos, I have a survey/feedback sheet I ask all guests to fill out. Some info for market research regarding catering and some info for future recipes, demos, and newsletter material. The recipes my recent guests would like to see are braciole, lasagna, anything Mexican, jambalaya (just did a Mardi Gras party for 90 and served jambalaya) beef Wellington, paella, and hasenpfeffer (rabbit stew). Nice variety!
Can't wait to dig into the research for some of these. Hausenpfeffer is a traditional German stew made from marinated rabbit. Braciole is an Italian dish made with thin slices of beef (or other meats) stuffed with cheese and other ingredients then sauteed and braised. Paella is a Spanish rice dish that ,most Spaniards consider to be specifically Valencian and is known in three main varieties. Beef Wellington, a mainstay in the 60's, is making a culinary comeback and is seen in many versions. The original is filet of beef covered with pate and duxelles then wrapped in puff pastry and baked.
I will feature each one of these in an upcoming edition of my newsletter. To subscribe, go to www.foodforanyoccasion.com and fill out the form on the contact page.
Can't wait to dig into the research for some of these. Hausenpfeffer is a traditional German stew made from marinated rabbit. Braciole is an Italian dish made with thin slices of beef (or other meats) stuffed with cheese and other ingredients then sauteed and braised. Paella is a Spanish rice dish that ,most Spaniards consider to be specifically Valencian and is known in three main varieties. Beef Wellington, a mainstay in the 60's, is making a culinary comeback and is seen in many versions. The original is filet of beef covered with pate and duxelles then wrapped in puff pastry and baked.
I will feature each one of these in an upcoming edition of my newsletter. To subscribe, go to www.foodforanyoccasion.com and fill out the form on the contact page.
Saturday, May 21, 2011
Here it is!
Welcome to the Food For Any Occasion blog. This is a food service business that provides food in whatever form our clients request. See, I can't call us a caterer, because we are available to do more. Part of the motivation to put this project into motion was the result od several requests to make comfort food to be used as a gift or house-warming present. A gift of food for a new mother; food for a grieving family; a family reunion, all good opportunities to share our happiness and our grief. Well, not to belabor that, this thing just kind of developed.
I has a brief stint a several years ago with Pampered Chef and that got me thinking. In this economy, I don't dare chance a start up with no following, no client list, no clue if it will take off with the overhead that is needed for a sticks and bricks company. So, I said to myself, "Self - what if we sell our food the same way that Avon, and Tupperwear, and Pampered Chef do, by having home parties to demonstrate the products and introduce as many people as possible to our food?" And it just kind of got legs and ran!
The inaugural Food Demo was held last night (notwithstanding the end of the world) at my eldest daughter's home and if I do say so myself, it went over well. We began with cocktails and hors d'oeuvres then moved into the demonstration. I really enjoyed the back and forth question and answer, laid back felling of the night. As always, I was a bit nervous at the start, but with the great friends (and family) in attendance, I was soon relaxed and having a blast.
I've got several catering events scheduled over the next couple of months but hope that the prepared food part of this project takes off as well.
Well, this is probably enough for my first post and don't want to bore whomever might be reading this. If you do stumble on this blog, please also check of the website at www.FoodForAnyOccasion.com and you can follow us on Twitter @Stevesfood. And if you're in the area and have an event we can help with, don't hesitate to give us a yell at 215.805.7597!
I has a brief stint a several years ago with Pampered Chef and that got me thinking. In this economy, I don't dare chance a start up with no following, no client list, no clue if it will take off with the overhead that is needed for a sticks and bricks company. So, I said to myself, "Self - what if we sell our food the same way that Avon, and Tupperwear, and Pampered Chef do, by having home parties to demonstrate the products and introduce as many people as possible to our food?" And it just kind of got legs and ran!
The inaugural Food Demo was held last night (notwithstanding the end of the world) at my eldest daughter's home and if I do say so myself, it went over well. We began with cocktails and hors d'oeuvres then moved into the demonstration. I really enjoyed the back and forth question and answer, laid back felling of the night. As always, I was a bit nervous at the start, but with the great friends (and family) in attendance, I was soon relaxed and having a blast.
I've got several catering events scheduled over the next couple of months but hope that the prepared food part of this project takes off as well.
Well, this is probably enough for my first post and don't want to bore whomever might be reading this. If you do stumble on this blog, please also check of the website at www.FoodForAnyOccasion.com and you can follow us on Twitter @Stevesfood. And if you're in the area and have an event we can help with, don't hesitate to give us a yell at 215.805.7597!
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