Mexican-Spiced Almonds, Peanuts, and Pumpkin Seeds
Mexican-Spiced Almonds, Peanuts, and Pumpkin Seeds
4 1/2 ounces sliced almonds
3 ounces roasted unsalted shelled peanuts
1 ounce raw pumpkin seeds
Spice Mix:
1 tablespoon sugar
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cayenne
1/8 teaspoon garlic powder
1/2 teaspoon smoked paprika
Glaze:
2 tablespoons water
1 teaspoons light brown sugar
1 tablespoon unsalted butter
1. Adjust oven rack to middle position and heat oven to 350 degrees. LIne rimmed cookie sheet with parchment paper and spread almonds in even layer. Toast 4 minutes, rotate pan; add peanuts and pumpkin seeds, spreading in even layer. Continue to roast until fragrant and color deepens slightly, about 4 minutes longer. Transfer cookie sheet with nuts to wire rack.
2. For the spice mix: While nuts and seeds are toasting, stir together sugar, salt, cinnamon, cumin, coriander, cayenne, and garlic powder in medium bowl; set aside.
3. For the glaze: Bring water, brown sugar, and butter to boil in medium saucepan over medium-high heat, whisking constantly. Stir in toasted nuts and seeds and cook, stirring constantly with wooden spoon, until nuts are shiny and almost all liquid has evaporated, about 1 1/2 minutes.
4. Transfer glazed nuts to bowl with spice mix; toss well to coat. Return glazed and spiced nuts to parchment-lined cookie sheet to cool (can be stored in an airtight container for up to 5 days).
Fall in Kansas City!!
Don’t you just love fall in Kansas City? You know it is here that morning you wake up and the sound of the breeze through the trees is crisp and almost musical. There is that subtle excitement of pulling out the boots and sweaters and putting away the shorts and flip flops. We also feel the excitement here in the kitchen. We can put away the summer menus until next year and pull out our fall menus. Gazpacho soup shooters are replaced with Roasted Butternut Squash soup shooters.
This last weekend we had a wedding reception at the Arts Incubator and our Bride and Groom were not only excited about working closely with us to customize their menu to reflect their personalities, but were eager to challenge us to prepare their menu with only local product. We love a challenge!
We set out to find a farmer who could supply us with the meat we needed. We needed duck for their Sweet Potato Crisp with Local Maple Glazed Duck and Pomegranate Syrup. We needed pork for their Pulled Pork Sandwiches (the pork was braised in Apple Cider scented with cinnamon and caramelized onions). And we needed beef for their Gnocchi with Braised Short Rib Ragout with Organic Tomatoes, Pancetta, and Caramelized Onions.
So we packed the crew up for a field trip and headed out to the Bryant Family Farms in Leavenworth County. What a treat for everyone. There are goats and chickens everywhere. They pride themselves on raising their cows, pigs, chickens, and turkeys free of hormones and antibiotics. They are grass fed and pasture raised. You can also purchase goat’s milk on the farm. We encourage everyone to check out Bryant Family Farms!
The party was fantastic. We were stopped frequently to hear how fabulous the food was. This is the kind of event that makes us shine. We shared in the same “buy local” philosophy that our client believed. They challenged us with the menu and we believe we were able to customize a one of a kind food experience that played a major part in a very successful party.
Bryant Family Farm pulled pork sandwiches with a fig compote.
Pumpkin Cheesecake Tarlets with Port Soaked Figs
Warm Spicy Tomato dip Topped with Goat Cheese and served with Garlic Crostini
Chicken coop at Bryant Family Farm
Roberts' family at the farm.
Corporate Catering, Palm Pre Launch Party
We created the menu for the Palm Pre Launch Party that was held in 10 cities nationwide. In Kansas City, the party was held at Sprint Studio. Sprint CEO Dan Hesse was on site giving interviews to local media, and talking to customers who preregistered to buy the newest phone. Cheifs players Dwayne Bowe and Matt Cassel were at the event signing autographs for the guests. What a nice way to treat your account holders.
Caprese Skewers Drizzled with Orange Olive Oil
Sun-Dried Tomato Palmiers
Smokey Tomato & Corn Bruschetta with Bacon
Petite Black Bean Tacos with Mango Creme Fraiche and Pico de Gallo
Wedding Reception, Summer Dinner Menu
We recently catered a wedding reception at The Sawyer Room, with a twist on the traditional summer wedding menu. The bride and groom wanted a southwest flair, that would appeal to all of their guests. The bride chose a fun way to incorporate her color’s into the event menu.
Event Menu
Guests were greeted with a Shrimp Tostada with Guacamole & Pico de Gallo
Summer Buffet Style Dinner
Corporate Anniversary Party
We helped to coordinate this corporate anniversary party, with the corporate event planner. We can handle all of the details from the floral design to ice sculptures. We had four different stations of food, to keep the guests entertained during the evening. We had a Bruschetta Station, Carving Station, Pasta Station and a Petite Dessert Station. It was a fun way to celebrate 20 years of success for Touchnet!
Ice Display created by Cool Carvings
Bruschetta Station with Large Floral Display coordinated with Company Colors
House Made Strawberry Shortcakes in Mini Martini Glasses
Truman Library Fellowship Event
We catered a cocktail reception thanking the fellows of the Truman Library. What a fun way to be honored! We had an opportunity to use Farm Fresh Vegetables for this event, from Goode Natured Farms. A great addition to any summer party.
Farm Fresh Vegetables from Goode Natured Farms
Roasted Red Pepper, Basil & Feta Tartlets
Homemade Sugar Cookies with Red & Blue Sugar
Summer Wedding Celebration
We created the menu for this wedding reception with a unique Hawaiian flair. The couple had gotten married in Hawaii in the spring, and wanted to bring the taste of Hawaii to their guests. The food was delicious on a hot summer’s night.
Buffet Table with Large Floral Display
Small Imported & Domestic Cheese Display with Assorted Crackers Featuring Triple Creme Brie with Housemade Strawberry Balsamic Jam
Crudites
Sweet & Sticky Chicken Skewers on a bed of Cooling Asian Slaw
Charity Event, Les Belles Chefs
We recently participated in a charity event, benefiting Friendship House, Catherine’s Place. Les Belles Chefs, a group of female chefs, came together and created a 5 course meal for the event. We were in charge of the passed hors d’oeuvres, we served a spicy tuna tartare in a crisp sesame cone.
Spicy Tuna Tartare in a Crisp Sesame Cone
To learn more about this event, please visit their website, www.lesbelleschefs.com. Thanks girls for all of the fun, Jennifer Maloney, from Cafe Sebastienne, Jeanne Quinn and Janet Ross, from Cafe Sebastienne, Stephanie Dumler and Darcy Rasmussen, from the Webster House, Beth Barden from Succotash, and Anne Hogan, from Olive Events. Cheers !
Corporate Catering, Berry Trifles
We recently catered a corporate event in Lawrence, Kansas. The clients wanted a fun spring dessert. We served Berry Trifles in a wine glass, the guests loved the light and seasonal flavors of this dessert.
Berry Trifles
Seasonal Spring Hors d’oeuvres
These are some nice seasonal hors d’oeuvres to have at a spring event. We served these last week at a wedding reception, and they were a hit!
Brie with Apricot Jam and Blackberries
Farm Fresh Asparagus with Nicoise Olive Viniagrette and Parmesan Curls
Beef Crostini with White Truffle Oil Drizzle