Thursday, July 30, 2009
Now comes the fun (read dangerous and thrilling) part. If you do it the right way, all of your friends will say, 'ooh,' and 'aah,' if you do it the wrong way, they may ask, 'where do you keep the band-aids?' or 'which way to the nearest ER?' I must caution you to err on the side of too little effort, rather than risking injury with too much effort. Gently, but swiftly, embed the mid-section of the knife blade into the pit of the fruit. (You won't be able to push the knife in, it is really more of a 'hack'...a gentle, safe 'hack', that is.) After a few attempts, you will discover the amount of effort required to lodge the blade firmly into the pit of the avocado. The trick is to get the blade to stop approximately half way through the pit. Too far, and the pit cuts in half and the little trick doesn't work. Too shallow into the pit, and the outer layers of the pit will break off during the next step...and that is essentially like stripping a screw. Once you have perfected the science of gently, but firmly hacking your knife's way into the pit of your avocado, the rest is the proverbial piece of cake. Rotate your knife (as though it were the hands on a clock), until the pit becomes dislodged from the flesh of the fruit. Gently push the pit off of the knife (remember it is pretty well stuck on there, you may have to push firmly). Always push away from the blade. A little pinch behind the pit will usually work. Without cutting through the skin of the avocado, score it in slices or cubes (depending on how you are serving the avocado).Then, take a large spoon (my soup spoons are the perfect size) and slide it between the peel and the flesh of the fruit. Scoop out any remaining morsels of fruit that are usable for your purpose, then discard the skin. You now have a peeled avocado, with very little waste, and nary a mess to be found. (That is of course unless you were a little gung-ho on the hacking part, and you left the avocado and knife on the counter while you made your trip to the ER!) All that's left is to enjoy the 'fruit' of your labor in your favorite salad, guacamole, or all by itself. mmm....
Wednesday, July 22, 2009
Crudite Shooters. Parmesan Flatbread.
Twice Baked Baby New Potatoes. Antipasto Skewers.Tomato, Basil and Feta Pizzettes. Chicken and Bacon Brochettes.
Wednesday, July 15, 2009
Tuesday, July 14, 2009
Here is my favorite Double Chocolate Gooey Butter Cake recipe (thank you, Marla) for you to try at home.
- 8 TBSP (1stick) butter, melted, plus
- 8 more TBSP (1 stick) butter, melted , plus additional butter for greasing pan
- 1 (18.25-ounce) package chocolate cake mix
- 1 egg, plus 2 eggs
- 1(8-ounce) package cream cheese, softened
- 3 to 4 TBSP cocoa powder (the more the merrier!)
- 1(16-ounce) box powdered sugar
- 1 tsp vanilla extract
- Preheat oven to 350 degrees.
- Lightly grease a 13 x 9-inch baking pan.
- In large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.
- Beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed.
- Slowly add the remaining 1 stick melted butter, and the vanilla, continuing to beat the mixture until smooth.
- Spread filling over cake mixture in pan.
- Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking.
- Let the cake partially cool on a wire rack before cutting into pieces.
Saturday, July 11, 2009
Well, this week is a big week as far as grocery shopping goes...baby shower on Saturday, wedding reception on Sunday, and a family to feed in the meanwhile. So, I entered all of the things I'll be making this week from turkey sandwiches at lunchtime to cheesecake for one of the events desserts. The computer generated list is 3 pages and 100 items long! The beauty of it is this: the computer has arranged the list according to departments in the grocery store. I had better get started!
Thursday, July 9, 2009
Fall quarter menus:
- August 26: Oven Fried Chicken, Garlic Mashed Potatoes, Cucumber and Tomato Salad, Dessert
- September 2: Made to Order Pizzas, Salad Bar, Dessert
- September 9: Barbequed Beef Brisket, Baked Macaroni, Broccoli Salad, Dessert
- September 16: Shredded Chicken Nachos, Corn and Black Bean Salad, Dessert
- September 23: Pasta Prima Vera, Garlic Bread, Caesar Salad, Dessert
- September 30: Baked Potato Bar, Salad Bar, Dessert
- October 7: Pot Roast, Mashed Potatoes, Market Vegetables, Salad, Dessert
- October 14: Spinach Lasagna Rolls, Market Vegetables, Garlic Bread, Pasta House Salad, Dessert
- October 21: Balsamic Herbed Chicken, Aunt Bev's Rice, Market Vegetables, Salad, Dessert
- October 28: Chili with beans and meat or White Chicken Chili, Salad Bar, Dessert
- November 4: Baked Penne with Roasted Vegetables, Salad, Dessert
- November 11: Taco and Burrito Bar, Salad, Dessert
- November 18: Potato Chowder and Spicy Black Bean Soup, Salad Bar, Dessert
- November 24: (TUESDAY) Creamy Mostaccioli, Garlic Bread, Caesar Salad, Dessert
Wednesday, July 8, 2009
Monday, July 6, 2009
Wednesday, July 1, 2009
|Greek Cucumber Rolls|
For more information or to arrange a tasting, please email me (Carrie Roberts) at: PinkPeppercornCatering(at)gmail(dot)com.
- Kiwi Toasts…kiwi fruit in a sweet cream cheese nest atop crisp toast.
- Greek Cucumber Rolls...fresh dill, feta, red pepper and kalamata in a cucumber wrap.
- Savory Bacon Bundles…bread and savory herbs wrapped in bacon, and bundled together.
- Tomato, Fresh Basil and Feta Pizzettes…gourmet miniature pizzas.
- Orange Glazed Pecans…large pecan halves glazed in a sweet orange sauce.
- Corn and Black Bean Tortilla Cups with Lime Crema Fresca…an elegant fiesta of fresh vegetables.
- Chicken Bacon Brochettes…sweet with a hint of heat.
- Twice Baked Baby New Potatoes…pint sized and garnished with fresh chives.
- Fruit Kabobs…seasonal fresh fruit and a creamy dipping sauce.
- Chicken Salad on Cucumber Slices…prepared with low-fat dressing and just enough seasoning.
- Crudités with Garlic Herb Dip…fresh seasonal vegetables served with a flavorful dipping sauce.
- Fruit Salsa and Cinnamon Chips…a melange of seasonal fruits served with baked cinnamon pita chips.
- Antipasto Skewers…Italian salami, mozzarella, grape tomatoes, fresh basil and olives with a flavorful glaze.
- Raspberry Brie Tartlets…sweet raspberries and rich brie baked upon a puff of pastry.
- Assorted cheeses and flatbreads…simple and beautiful.
- Fresh vegetable platter…featuring homemade vegetable dip.
- Homemade Garlic Hummus...creamy and flavorful, served with pita wedges.
- Romeo and Juliets...guava pate and manchego cheese skewers.
- Cornmeal Blinis with Mascarpone and Strawberries...miniature sweet corn pancakes with creamy cheese and fruit.
- Chicken Salad Sandwich…shredded chicken with just the right amount of seasoning.
- Pesto Turkey Sandwich…savory sliced turkey, pesto sauce, roasted red peppers and provolone cheese.
- Honey Glazed Turkey Sandwich…thinly sliced turkey with colby cheese on sweet bread.
- Italian Pizza Sandwich…pepperoni and salami with tomato sauce and provolone cheese.
- Veggie Sandwich…lettuce, cucumber, tomato, carrot and onion slices with an herbed cream cheese on a bagel.
- Mostaccioli...Mostaccioli noodles baked in a creamy marinara sauce and toasted under mozzarella cheese.
- Baked Penne with Roasted Vegetables...Loads of fresh veggies roasted, tossed and baked with penne, marinara sauce and fontina cheese.
- Fettucine Alfredo...Fettucine noodles tossed in a shallot, parmesan cheese, cream and butter sauce.
- Nonna's Meat Lasagna...Flat noodles layered with seasoned beef, marinara sauce and a three-cheese mixture.
- Rigatoni Marsala...Prepared with marsala wine, caramelized onions, sautéed mushrooms, garlic, cream sauce and shredded chicken.
- Oven Fried Chicken...moist, flavorful and crunchy.
- Barbequed Beef Brisket...marinated and slow roasted, then sliced thin.
- Balsamic Glazed Chicken...sweet and tangy.
- Pulled Chicken...with a light barbeque glaze.
- Fruit Salad…seasonal fruit.
- Pasta Salad…fusilli noodles with Italian veggies and dressing.
- Fresh Veggies…carrots sticks, cucumber slices, celery and broccoli with dipping sauce.
- Baked Macaroni and Cheese...creamy and cheesy with a panko crumb topping.
- Cup of homemade soup…your choice of Black Bean or Corn Chowder.
- Cup of homemade chili…with beef and beans.
- Sautéed Green Beans...Green Beans tossed in olive oil and sautéed to tender perfection.
- Warm Bacon Salad…baby spinach with warm bacon, sliced eggs, onions and bacon vinaigrette.
- Italian Salad…chopped romaine lettuce with artichoke hearts, pimentos, onions and sweet Italian dressing.
- Caesar Salad…chopped romaine lettuce with parmesan cheese, garlic croutons and classic Caesar dressing.
- Fresh Vegetable and Mozzarella Salad...fresh green beans, asparagus, broccoli, carrots, grape tomatoes and others tossed in a sweet balsamic dressing with fresh slices of mozzarella.
- Chocolate Cake...three layers of rich, moist cake and dark or milk chocolate frosting.
- Double Chocolate Gooey Butter Cake...gooey and oh, so chocolatey.
- English Toffee...buttery and chocolatey (and can be nutty, too!).
- Peanut Butter and Dark Chocolate Stacks…sweet peanut butter and dark chocolate cake towers.
- Strawberry Cake…with a strawberry cream cheese frosting.
- Red Velvet Cake…traditional with crushed walnuts and coconut in a cream cheese frosting.
- Lemon Drop Cake...three tiers of lemony sponge cake with lemon curd filling and lemon buttercream and candied peel.
- Loaded Carrot Cake…carrots, walnuts and pineapple under a luscious orange cream cheese frosting.
- Cheesecake...creamy and delicious.
- Chocolate Strawberry Pie...strawberry slices on a cloud of fluffy chocolate in a chocolate crumb crust.
- Chewy Chocolate Chip Cookies…a baker’s dozen large cookies.
- Chewy Chocolate Chocolate Chip Cookies…a baker’s dozen large cookies for the chocoholic.
- Southern Banana Pudding…complete with ‘Nilla Wafers.
Other items available...just ask!
Other catered events include:
Elegant Hors D'Oeuvres Reception for 300
Wedding Buffet Dinner Reception for 325
Intimate Hors D'Oeuvres Wedding Reception for 50
Baby Showers and other Parties, too many to mention!