Cake Lollipops…Is the cupcake dead?
A big trend right now are cake “lollipops” or “cake pops”. They are tiny, cute, fun and tasty!
Will the cupcake survive this trend? Will “cake pop” stores start popping up all over the midwest? Will there be lollipop wars? I doubt it, but I think they will be around for a while.
Triple Cream Brie, Honey & Cracked Pepper Crostinis
These yummy appetizers are so easy and delicious, you will comeback to this recipe time and again!
You will need a nice french baguette, melted butter, triple cream brie, honey and freshly cracked black pepper and kosher salt.
Slice the baguette, on a bias, about a half centimeter in thickness. Cut about 3-4 slices per person. Brush baguette with melted butter and sprinkle with salt. Bake at 350 degrees for 10-12 minutes or until golden brown. Crostini can be prepared a day in advance.
Spread brie on crostinis, about 2 tsp. each. Bake in 350 degree oven for 4-5 minutes, on parchment lined sheet pans. Brie will be melted and lightly runny, let cool to room temperature.
To serve: Place crostini on platters, drizzle with honey and sprinkle with cracked pepper.
This appetizer is awesome with a nice, crisp white wine. Sancerre or Sauvignon Blanc work beautifully.
Tamarind Barbeque Chicken with Thai Basil Puree in Savory Cones
While on a trip to New York, we experienced a fantastic little appetizer… Tamarind Barbeque Chicken with Thai Basil Puree in Savory Cones. I immediately began working on replicating the flavors.
I roasted a whole, organic, free-range chicken and pulled all the meat from the bone (I then started to prepared chicken stock with the bones, no canned stock for us, thank you!).
For the tamarind barbeque sauce, I mixed tamarind paste with honey, chile garlic paste, cilantro, garlic, hoisin, ginger and chives. Turned out sweet and tangy all at once.
The thai basil puree is pretty simple, basil, garlic, scallion and parsley pureed with a little canola, lime zest and salt.
An easy way to serve this appetizer, would be to fry wontons, top it with the chicken,drizzle with a little basil puree and top it with either a cilantro sprig or fresh chives.
One of the best things about being a caterer is playing with our food! We are going to be experimenting this week with cake “lollipops”. We are catering an event for Children’s Mercy Hospital, and thought they would be whimsical and cheery. We’ll keep you posted.
Spring!
Spring is so close you can almost taste it! I am looking forward to the local farmer’s markets opening back up, and meandering through all of the produce, flowers and baked goods.
Spring to me means vegetables! Asparagus, artichokes, turnips, peas (I absolutely love Minted Spring Pea Soup) spring onions and morels. Love those morels! Sauteed in butter and white wine, banked alongside creamy polenta…mmmmm.
Happy Spring everyone, we’d love to hear about your favorite vegetable ideas.
Dinner Party
We hosted a dinner for a local men’s group, this week. They are great clients, and trust us to create a menu that is suitable for “manly men” but, please don’t forget the sweets, thank you very much!
We served….
Cocktail Hour:
Bleu Cheese & Caramelized Onion dip with Kettle Chips
Sweet & Spicy Pecans
Dinner:
Romaine Salad with Creamy Gorgonzola Dressing & Garlic Croutons
Oven Roasted Vegetables, including Asparagus, Sweet Potatoes, Red Onions & Cherry Tomatoes with EVOO and Fresh Herbs
Rosemary & Garlic rubbed Pork Loin with Port Cream Sauce
Garlicky Mashed Potatoes
Chocolate Truffle Tarts with Kahlua Whipped Cream & Chocolate Shards
Everything on this menu was hand chopped, reduced, roasted, pureed, piped, whipped, baked, whirled, uncorked or loved. Do you know where or how your last meal was prepared? Was it thawed, opened, pre-packaged, out dated, bland, overcooked, or just plain unloved? Think about that next time you hire a caterer. Cheers everyone!
Great with bourbon!!
Potatoes should be prepared with fresh cream, butter and freshly roasted garlic, not from a box or frozen (yes, they actually make/sell these "potato" like substances).
Pork should be fresh, no exceptions! Rosemary should be chopped fresh, not come with questionable shelf life.
Vegetables should be peeled, chopped, roasted and served within hours, not purchased frozen or pre-packaged.
Cream should be whipped, not squirted!
Aaaaah Soup!
Do you have fond memories of sledding outside, on cold winter days, and racing home for a little warmth and a hot lunch? My friend Ryan and I always laugh because a lot of people seem to have memories of “grilled cheese sandwiches & tomato soup” on a cold day “reminds me of being a kid” one friend stated. Well, I don’t remember ever eating that as a kid, and neither did Ryan! I remember hot cocoa with tiny marshmallows, and the feeling of Mom taking care of us, but never a grilled cheese/tomato soup combo….I never would have eaten that as a child.
That being said, I have discovered there is nothing better than a grilled cheese sandwich and tomato soup! We’re not talking watered-down canned soup or white bread and American cheese sandwiches, leave that for the kids! How does bakery wheat, filled with brie and Vidalia onion jam, griddled with butter till crispy-golden-brown sound? Paired with a healthy tomato-basil soup with crunchy croutons? The best things about a grilled cheese sandwich are; they are easy, quick, warm, pretty inexpensive and you are limited only by your imagination or what’s in the fridge.
We made grilled cheese for the kids, after a day of sledding. Wheat bread, butter and double layers of Muenster cheese slices. It’s a nice, mild cheese that kids love. It was so gooey and delicious! How about swiss, bacon & crisp green apple slices? Cranberry-walnut bread filled with bleu cheese…..mmmmm! Dare I say peanut butter & jelly grilled sandwiches (you need about 3 napkins to get through this one)?
Here is a basic recipe for Tomato Basil Soup….Now we know fresh tomatoes make the best soup, but, it is January! So, use fire roasted or organic canned tomatoes. It will be yummy! This is a basic recipe, want it spicy? Add chopped chipotles. Want a little more “oomph”? Add a dollop of pesto to your bowl and top it with parmesan, croutons are great too. Oh, and this recipe is only going to take you 10-15 minutes to prepare, 35-45 minutes start to finish.
3 Tbls. Olive oil
1 Yellow onion, chopped
5 Cloves fresh garlic, chopped
1/4 cup white wine (optional)
2 – 28 Oz. canned, chopped tomatoes
2 Cups Vegetable broth
4 slices white bread, torn into 1″ pieces
1/2 Cup Milk
1/4 cup, chopped, fresh basil
Salt & Pepper to taste
In heavy duty, nonreactive pan, heat oil, saute onions until fragrant and softened. Add garlic; saute for 1 more minute. Add wine, cook for 1 minute, add tomatoes, broth and bread. Bring to a boil and reduce heat and simmer 10-15 minutes or until onions are soft and bread has dissolved. Add milk and chopped basil, simmer for a couple more minutes. Puree soup in a blender (be careful!). Thin soup with additional stock or milk if desired. Season with salt and pepper.
White House hosting state dinner for the Chinese
The White House is hosting dinner tonight for the Chinese President Hu Jintau’s delegation. I think it’s great that Executive Chef Christeta Comerford and Executive Pastry Chef Bill Yosses will be preparing very “American” dishes.
When previous Heads of State have come to the White House, the chefs seem to prepare their country of origin’s cuisine. If I travel to France, I sure don’t want to eat something I eat here every day, I want to try new things!
The White House press release, on the dinner says it “reflects the best of the country’s agriculture: sustainability, affordability and healthy, delicious foods”.
Here is the menu…
*D’Anjou Pear Salad with Farmstead Goat Cheese, Fennel, Black Walnuts & White Balsamic
* Poached Maine Lobster
* Orange Glazed Carrots & Trumpet Mushrooms
* Dry-Aged Rib Eye with Buttermilk Crisp Onions
* Double Stuffed Potatoes
* Creamed Spinach
* Old Fashioned Apple Pie & Vanilla Ice Cream
What did you have for dinner?
Wine Dinner
Back by popular demand!! Our seasonal wine dinners have returned, the date is set for April 30th, 2011 at 6:30 pm at Olive Events.
We are excited to prepare a beautiful, exquisite dinner and pair it with fabulous wines. We want to make the night special, so we are limiting the seating to 40 guests. A perfect night with friends or date night.
Menu and wine pairing will be posted soon! Call today to make your reservation, 913.721.3399.
S’mores Brownies
We love s’mores, but it’s too cold to sit by a campfire to make them this time of year. We thought of a fun way to combine our two favorite desserts, brownies and s’mores. Bake your favorite brownies, top with chocolate ganache (or favorite chocolate frosting) while brownies are still warm, then add crumbled chocolate covered graham crackers and mini marshmallows. Put them back in the oven at 350 degrees for 10-15 minutes, until they are golden brown, put the brownies in refrigerator and chill thouroughly before cutting. Use a hot knife (dip your knife in hot water, and dry with a towel), the marshmallows are very sticky. These brownies are a crowd pleaser for all ages, they will be enjoyed at your child’s school or at your office holiday party.
Holiday Goodies
Every year our culinary team tries to feature holiday favorites, that are decadent, over the top and remind you of your childhood. This year we are inspired by the brownie, because really who doesn’t love a brownie. Where does all of the time go? Instead of spending all of your time in the kitchen, plan ahead and call Olive Events. We have listed a few of our favorite flavors, but our culinary team is only limited by your imagination.
Cheesecake Brownies
Turtle Brownie
White Chocolate Raspberry Brownies
Orange Truffle Brownies
Black Forest Brownies
Raspberry Truffle Brownies