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.

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.

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.

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!

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.

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?

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.

Cheesecake Brownies

Turtle Brownie

White Chocolate Raspberry Brownies

Orange Truffle Brownies

Black Forest Brownies

Raspberry Truffle Brownies