Endive with Chevre, Pear and Candied Pecan

Light and fresh, the smooth bright flavor of chevre with sweet pear and pecans are carried on tender endive leaves. Laying the leaves on a serving platter in a circular pattern around a decorative pear makes a beautiful presentation.

Makes about 60 pieces

9 endive heads large

11 ounces chèvre goat cheese

black pepper fresh cracked

1 pear

6 tablespoons olive oil

½ cup candied pecans chopped page 98

kosher salt

½ teaspoon sugar

1. Remove leaves from endive heads. Wash and pat dry.

2. Core pear and chop.

3. Gently mix by hand, chevre with 1 tablespoon of olive oil, a few grinds of fresh cracked pepper, sugar and pinch of salt. Fold in chopped pear and ½ of the candied pecans (do not over mix).

4. Top each leaf near the bottom with chevre mixture (about 2 teaspoons) and arrange on platter, sprinkle with remaining pecans, and drizzle with 2 tablespoons of olive oil, some salt and more cracked pepper.

Guacamole for a Crowd

ROASTED GARLIC GUACAMOLE

2 heads garlic roasted

4 teaspoons lime juice

2 tablespoons olive oil

3 Serrano chilies minced

1 teaspoon salt

6 tablespoons cilantro chopped

6 Haas avocados ripe

1. Wash and dry heads of garlic. Cut top off bulbs and drizzle with 1 teaspoons of olive oil and a pinch of salt wrap loosely in foil roast in a 400°F oven until garlic is soft, about 30 minutes. Cool.

2. Cut open ripe avocados, remove pit, scoop out fruit. Use a fork to mash and add lime juice so avocados keep color.

3. Remove garlic skins and mash roasted cloves. Stir garlic into avocado, add chilies, cilantro, remainder of oil, salt to taste. Serve with taquitos or tortilla chips.

The Party Bar

How do I set up a bar for my party and how much alcohol should I buy? Are often the first questions a host will ask when they plan a gathering. I decided to get ahead of these questions and offer some strategies, tips and ideas to help prepare a party bar for home entertaining.
Serving a cup of holiday cheer is only part of entertaining but should be as carefully planned as rest of the event.

A basic party bar requires a work area where drinks can be assembled. This is where glassware, ice, garnishes and all beverage ingredients are stored. It need not be a fancy formal bar, but the area should be set out of the main traffic area, with room for people who will want to stand and visit there (guests always hoover around the bar). The kitchen may not be the best choice if food needs to be prepared in the same place, as it will be too crowded for both activities. If weather permits, a covered patio with heaters (if needed) or indoors an office or den works well.

Bar Set Up Tips:

• A surface space of 6 to 8 feet is about right for most party bars of less then 50 guests. Additional space for extra glasses or for a coffee set up may be needed for larger groups. If the bar will be attended by a server or bartender, it is good to have a 4 foot bar in front of the table for the server to work.

• Use black tablecloths on the bar tables, they hide wear and water better then any other color. The bar back tables should topped with a black plastic table cloth over the linen. This will keep the linens and wood tables from getting soaking wet from condensation from drinks on ice.

• A laminate surface is best for bar mixing and serving area. If you do not rent a laminated bar or have a comparable surface, use black plastic table cloth over linen on the work area.

• If not near a sink, have a bucket available at the bar for the bartender to throw away liquids and ice from drinks. Offer plenty of cocktail napkins and an accessible trash can.

Chilling Drinks:

• It is not necessary to fridge beverages ahead of time. Just arrange in tubs or ice chests and ice down only whats necessary just 1 to 2 hours before service.
  

• Place beverages in water tight tubs first, then pour ice over the top. Drinks laid on top
  of ice do not get chilled properly.

• Do not waste valuable icing tub space with bar mixers. The ice in drinks are enough to chill them.

Glass and Garnishes:

Use an all-purpose nine to eleven ounce stemmed glass. An assortment of glasses is costly and unnecessary. The exception is a champagne flute or coffee mug if serving champagne or coffee drinks. Stock 2 to 3 glasses per guest.

• Champagne must be served in a flute-shaped glass to protect the effervescence that makes Champagne special.

• 1/4 each, lemons and limes per person and no more then two each other drink garnishes such as cherries, onions and olives per person.

• Remember ice, lemons, limes and other bar garnishes are food items Take care to follow safe food handling practices.

• Do not use glasses as ice scoops. Ice cannot be used if glass is broken in it.

For large groups:

• Ease long lines at the bar when guests arrive all at once, by having a table with trays of pre poured wine, Champagne or a special themed drink ready for pickup as guests arrive.

• Use shallow tubs set on a table for bottled or canned cold beverages. Place drinks standing up and tightly together before icing. This makes it easier for grasping.

• Two bartenders can pour more drinks by working together than by having two bars with one bartender each. For more help, have a bar back person who refills ice, beverages and glasses for the bartenders.

• Save wine and beer bottle boxes and put the bottles in the boxes instead of the trash. Easier than trying to lift a trash bag full of wine and beer bottles.

Serving drinks in warm weather

• Always serve your drinks in the coolest place possible. Keep additional bagged ice in a shady space that drains well and cover with a heavy blanket.

• Do not put glass punch bowls or serving containers in the sun. The heat coupled with the cold drink will make the glass crack and shatter.

• To ice down punch, iced tea or lemonade: freeze one gallon of the prepared beverage in a disposable cut away container or plastic bowl. Place frozen beverage block in serving container before serving. As the block melts it will not dilute the drink.

• On warm days make sure you offer plenty of non alcoholic beverages to keep guests from drinking alcohol because they are thirsty.

When deciding how many drinks to buy, consider the guests your inviting, the length of the event and your budget. If you know what your guests prefer to drink and what they don't care for, by all means adjust your shopping list accordingly. The average guest drinks 2 drinks the first hour and 1 drink per hour for the remaining time of the party. Guests will drink more in warm weather then cool, more in the evening then at a day time event and more on a Friday or Saturday event.

Suggested drink amounts to stock a full bar:

• For every eight guests allow one quart of alcohol plus wine, beer, soda and mixes.

• 50% Vodka, 30% Scotch/Bourbon, 10% Gin, 10% Tequila or Rum.

• Wine; One-half bottle per person. Pour is five to six ounces per glass.

• Beer; 1 to 2- 12 ounce can or bottle per person, 1/2 light.

• Mixes; One quart bottle for every eight people.

• Sodas; 2 to 3-12 ounce can per person, 1/2 diet.

• Mineral Waters; Two bottles for every eight people.

• Ice; One pound of ice per person for use in cocktails and to ice down drinks.

• Only serve Champagne if you can afford to serve a moderate quality Champagne or sparkling wine.

Remember the guidelines are based on an event with guests of varied drink preferences. It is perfectly acceptable to serve a limited drink menu such as beer and wine only. A popular trend is serving a themed or signature drink which can be budget friendly and also festive. CHEERS!

Tea Sandwich Secrets

Delicate filled sandwiches with traditional ingredients are perfect for and afternoon tea.

EGG SALAD TEA SANDWICH Makes 16 pieces

12 egg boiled chopped finely

1 tablespoon thyme fresh

½ cup mayonnaise

8 slices of pullman bread

salt and white pepper to taste

1. Stir together egg, thyme and mayonnaise. Add salt and pepper to taste. Proceed to assembly instructions.

HAM SALAD TEA SANDWICH Makes 16 pieces

1 pound ham cooked chopped finely

2 tablespoons honey

1 cup mayonnaise

8 slices of Pullman bread

1. Stir together ham, honey and mayonnaise. Proceed to assembly instructions.

CUCUMBER AND WATERCRESS TEA SANDWICH Makes 16 pieces

1 English cucumber

1 pound cream cheese softened

1 teaspoon chives chopped

1 bunch watercress leaves chopped

1 teaspoon dill fresh chopped

8 slices Pullman bread

1. Thinly slice cucumber, set slices on paper towel and blot dry.

2. Stir cream cheese with chives and dill. Proceed to assembly instructions.

3. Layer in cucumbers after spreading on cheese mixture and divide the watercress between the sandwiches.

ASSEMBLY FOR ALL SANDWICHES

1. Use Pullman loafs of bread which are frozen (frozen bread is easier to spread upon and slice the crusts off). Spread mixture onto both sides of bread. Then put them together.

2. Using a serrated knife so as not to squish the bread and cut off crusts. Cut into four pieces or desired shapes such as triangles, fingers, rectangles or squares.

COOKS NOTE

• Pullman bread made with white flour and baked in a long, narrow, lidded pan. Its is known as the sandwich bread and great for afternoon teas sandwiches because of its light taste and square slices of bread it will produce.

Catering Classic, Chicken Piccatta

Every caterer has at least one classic dish in their arsenal. A dish that's simple, delicious and appropriate for any occasion. My go to classic Chicken dish is Piccatta, a bright Italian piquant sauce that stars lemon. The technique of pan frying cutlets and serving in a zesty lemon sauce is perfect for veal, fish, pork or even vegetables.

 Traditional recipes usually call for cooking in butter, I use canola oil to make it a bit more healthy. Chicken Piccatta can be made gluten free by subbing corn starch for flour when dusting chicken, and adjusting the sauce preparation. Gluten free sauce is made by leaving out the roux (butter and flour thickener) and thickening the sauce with a slurry of corn starch stirred in cold stock or lemon juice.

The classic way to thicken the sauce is to simply reduce the liquids, but I find that only works if you are doing one or two servings and serving immediately. This roux based sauce has a bit more body and is better when you are doing larger quantity and when there is a longer hold time.

Some suggestions for preparing Chicken Piccatta for a large group;

• 5 ounce chicken breast are a ample portion. The flattened breast looks large on the plate, and the dish is rich. 

• To make ahead, go through all the steps except for number 4. Instead of the oven, put the chicken in the fridge. Make and refrigerate sauce. Before serving, heat the chicken to 165 degrees. Heat sauce and thin if needed with stock or wine.

• For buffet service, when other entrees are served, consider cutting breasts in strips for smaller portions.  

It’s amazing that I'm actually sharing a recipe that makes only 6 servings. I do have the fish version that makes a comfortable 30 servings, Halibut with Lemon Caper Sauce. It's a delicious flavorful way to serve fish for a party...that recipe is in my book, "Cook like a Caterer, party sized recipes for entertaining."

A popular light dish great for any occasion. Quick cooking keeps the chicken moist. The delicate sauce is fresh flavored with lemon and briny capers. The recipe works well for veal, turkey and lamb cutlets as well. 

Makes 6 servings

1 teaspoon dried dill                                

½ teaspoon white pepper                       

½ teaspoon salt                                      

2 tablespoon lemon juice  

2 teaspoons olive oil      

additional olive oil for cooking       

6 boneless chicken breasts 5 to 6 oz   

1 to 2 cups of flour            

6 ounces sliced mushrooms (optional)     

1. Butterfly chicken breasts, pound with a meat mallet if needed to make even. Mix together dill, 2 teaspoons oil, white pepper, salt and lemon juice, massage onto chicken.

2. Preheat oven to 400°F. In a large 12 inch saute’’ pan over high heat, add  2 teaspoons of oil.

3. Lightly dredge chicken in flour, shake off excess (do this just as the chicken goes into the pan). Place as many breasts as fit comfortably, cook 2 to 3 minutes per side until light golden brown (do this in batches, adding oil if needed).

4. Place chicken in a single layer on a oven proof pan. Bake until breasts reach 165°F (about 6 -12 minutes, depending on thickness).

5. Using the same pan, quickly saute mushrooms adding a small amount of oil if needed. Remove and set aside mushrooms. Continue with sauce directions below.       

LEMON CAPER SAUCE

1 cups white wine                   

1 large shallots minced               

2 tablespoons butter               

1½ tablespoons of flour   

1½ cups chicken stock     

2 tablespoons capers      

1 to 2 lemons zested juiced

1. Add wine to saute pan. Scrape up any chicken cooking bits add minced shallot to saute’ pan, cook until wine is reduced to ½ cup.

2. In a small saucepan, melt butter and whisk in flour. Continue whisking over low heat for 2 minutes. Slowly add wine reduction and stock, while whisking. Add capers and  mushrooms, bring to low boil, cook until thickened.

3. Add zest, lemon juice and parsley to sauce. Adjust to taste with additional lemon. Serve over prepared chicken.

COOKS NOTE  

Sherry works nicely in place of wine. Capers are salty, so be careful not to add additional salt until the sauce finishes.

A Big Batch of Curry Butternut Squash Soup

Fall is just around the corner and soup season is nearly here. My favorite soup for a crowd is Curry Butternut Squash. Why, yes! The recipe serves 32, a "party sized recipe" from my book Cook like a Caterer. It makes a huge pot perfect for entertaining and to fill up the freezer for the cool months ahead. Cutting the recipe in half makes a generous amount, but don't shy away from making it... soup is for sharing!

Creamy, smooth Curry Butternut Squash Soup served in hollowed mini pumpkin

Curry Butternut Squash Soup

Many first time tasters are surprised that the curry in this recipe is not overwhelming and the color is as delicious as the soup. Curry butternut squash soup is especially nice for a Fall party and is charming served from a mini hallowed pumpkin.

Serves 32

8 tablespoons olive oil

8 cups onions chopped

6 teaspoons curry powder

1 teaspoon ground ginger

1 teaspoon cayenne pepper

8 quarts butternut squash cubed

3½ quarts chicken broth

3 cups heavy cream

1. Heat oil in large pot, add onions. Cover and cook over medium heat until soft, stirring often (about 5 minutes).

2. Add curry powder, ground ginger and ½ teaspoon of cayenne, stir 30 seconds. Add squash and broth, bring to a boil and reduce heat to medium low. Cover and simmer until squash is very tender (about 30 minutes).

3. Puree soup in batches, in blender, until smooth.

4. Return to same pot. Stir in cream and add salt, pepper and cayenne to taste.

COOKS NOTE

• Vent blender when pureeing soup to keep steam from building up.

• The soup can be made in advance up to where the cream is added and will freeze well.

• You can decrease the curry for a milder flavor or substitute pumpkin pie spice if you like.

• Serving in hallowed out mini pumpkins is great for a plated single serving... a larger pumpkin is great on a buffet.

Coffee for a Crowd

It is very rare to have any event that doesn’t include coffee service, which makes learning how to make good coffee important to a caterer. Making coffee in an electric percolator is the best method but figuring out the correct amount of ground coffee to put in is challenging.

I am personally responsable for makeing some pretty bad coffee, usually by putting in too many grounds or making it too weak. Lucky for me, my catering partner, Richard, developed a formula for a good brew you can count on delivering a great cup!

“Coffee Mates”, original acrylic on 5”x7” canvas by Renee Fontes

50 cup percolator - 3½ cups coffee grounds makes 42 to 50 cups

100 cup percolator - 6¼ cups of coffee grounds makes 100 cups

• Always start with cold water in coffee percolator.

• Make sure the stem is seated properly in the bottom, the basket of coffee grounds is secured properly and the lid is secure.

• Use coarse ground coffee in a percolator so as not to plug up the basket.

• As a general rule, it takes one minute per cup to brew coffee. Remove the basket of spent coffee grounds after the coffee is done percolating.

A French Press is a nice touch for a small meeting. See below measure for the right amount of ground coffee.

COOKS NOTE

• It takes 1½ to 2 tablespoons of coffee to make a 6 ounce cup of brewed coffee.

• Using a percolator is the most common way to make coffee for a larger gathering.

CATERING NOTE

• Brew the coffee and decaf in the kitchen area or an area where there is amble electricity.

• Transfer from percolator to coffee serving equipment (silver coffee urn, air pots).

• Have signage for each type of coffee (coffee, decaf, hot water).

EQUIPMENT TO SET UP A COFFEE STATION FOR 100 GUESTS

• A remote site buffet coffee station should have regular coffee, decaf coffee and hot water (for hot chocolate and hot tea).

100 sugar packets 10 lemons cut in 6 wedges then in half

100 sugar substitute packets 3 coffee, decaf and hot water urns

100 individual coffee creamers 100 stir sticks or teaspoons

20 hot chocolate packets 100 coffee cup

20 tea packets regular and herbal 1 small container for trash

OPTIONAL LIQUEURS TO ADD TO THE COFFEE STATION

Ameretto Italian almond liqueur

Bailey Irish Cream Irish whiskey & cream liqueur

Frangelico Hazelnut and vanilla liqueur

Grand Mariner Cognacs and orange liqueur

Kahlua Rum and coffee liqueur

Big Batch Beignets for a Party

I went to New Orleans on a work trip and had Beignets on the brain when asked to cater a baby shower. These lovely little delights are the perfect party station for their wide appeal and simple production. Another plus is Beignets are economical, which is great when your on a budget (when are you not on a budget?)

Pomegranate, chocolate and strawberry sauces ready to drizzle on the beignets.

BEIGNETS Louisiana style

A perk of entertaining is the opportunity for a few indulgences. One very notable item is a simple but delicious French doughnut called a beignet. Popular in New Orleans, these classic Cajun treats are a fried square of dough, dusted with a liberal amount of confectioner's sugar. Beignets are delicious in the morning, and great as a dessert station.

Makes 60 pieces

1½ cup water                                   

¼ ounce yeast (1 package)            

½ cup sugar                                 

1 teaspoon salt                             

2 eggs  

1 cup evaporated milk      

7 cups flour

 ¼ cup shortening

oil (for frying)                             

powdered sugar

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Put warm water into a large bowl, then sprinkle in dry yeast and stir until dissolved. Add sugar, salt, eggs and evaporated milk.

Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. Alternate stirring in the shortening and the remaining flour, about ⅓ cup at a time, mixing by hand with a spoon. When dough becomes too stiff to stir, work in the rest with clean hands. Cover the bowl with plastic wrap and refrigerate over night.

Roll the dough out on a floured board to a thickness of ⅛ inch, then cut it into rectangles 2½ inches by 3½ inches with a sharp knife or cutter. Re-roll scraps until dough is finished.

Preheat 1 inch oil in 2½ deep by 12 inch skillet to 360°F. Fry 3 to 4 beignets at a time, until they are puffed out and golden brown on both sides (about 2 to 3 minutes per batch). Turn them over in the oil once or twice to get them evenly brown. Remove as soon as they begin to puff out.

Drain on mesh cooling rack, lined with paper towels. Serve sprinkled heavily with powder sugar (as soon as possible). Keep warm under a heat lamp for guest self service.

COOKS NOTE

For safety, it’s best to avoid deep oil frying at a cooking station. Instead keep pans small and oil shallow (about ⅛ inch), adding additional oil as needed. Make sure you never leave hot oil unattended. Putting wet or frozen items in hot oil can cause splatter and burns, so use caution when adding foods to hot fry oil.

CATERING NOTE

After step 3 when the dough is made, you may store the dough for 8 hours before service. On a baking sheet lay out parchment paper and spray with food release. Put the dough pieces on the sprayed parchment and lay over another parchment sheet sprayed with food release over the dough. Wrap the whole baking sheet with plastic wrap for transport.

EQUIPMENT FOR SETTING UP AS A DESSERT STATION

Table top stove (if station is not near cooking area).

12 inch pan for cooking.

Squeeze bottle for cooking oil.

Tray of ready to cook beignets covered with a damp towel.

Platter or tray with draining rack if needed.

Metal oil discard pan, when oil needs changing.

Heat lamp (if working ahead).

Serving tongs.

Powdered sugar in a shaker.

Quiche Florentine in Genoa Salami Cups

Quiche Florentine in Genoa Salami Cups

This neat twist on a classic mini quiche recipe uses Genoa salami instead of a traditional crust.

24 servings

24 Genoa salami thin slices

½ teaspoon oil

3 shallots chopped

6 ounces fresh spinach leaves chopped

4 eggs

1 cup heavy cream

12 ounces Swiss cheese shredded

½ teaspoon nutmeg

¼ teaspoon salt

¼ teaspoon white pepper

Spray 24 cup sections in a mini cupcake pan with non stick pan spray. Fold and shape one slice of salami into each cup.

Heat oil in saute’ pan and add shallots, cook for about a minute. Add spinach and stir until spinach is wilted. Remove from heat and let cool.

In a mixing bowl beat eggs, add cream, nutmeg, salt and pepper.

Divide Swiss cheese, wilted spinach and onions among the salami cups. Top each with one tablespoon of egg cream mixture.

Bake in a preheated 350°F oven for 15 minutes, remove from oven and let stand 10 minutes before moving to a serving platter.

COOKS NOTE

Can be made ahead and warmed for serving.

Frequently I am asked to create a menu around a guest with special dietary need. This tasty little quiche is one of those inventions. The guest of honor could not have the flour in a mini quiche crust. A substitution of thin salami added both flavor and structure to the dish which surprisingly is now one of my favorite eggy snacks. 

Jalapeño Cheese Skull

Planning a theme party? Have some fun with a delicious cheese spread that is easy to shape and decorate. Here is a step by step skeleton face you can make by molding the cheese in a Halloween mask.

Line a clean Halloween mask with plastic wrap. Pros wrap down into all crevices and make sure wrap extends beyond mask.

Whip up the cream cheese mixture and press evenly into the mask and chill until firm.

Turn molded cheese mixture onto serving tray and gently remove the plastic wrap.

Garnish with olives to make a spooky character and serve with crackers.

Jalapeño Cheddar Cheese Spread

This spicy cheese spread gets raves at any party. It’s flexible nature allows it to take shape for any theme and loves fun garnishes. The basic recipe is easily altered to create other spreads. Instead of olives and cheddar, try chopped mango and mozzarella for a delicious tropical version.

25 servings

2 pounds cream cheese

2 cloves garlic chopped fine

¼ teaspoon cayenne pepper

½ teaspoon chili powder

½ teaspoon black pepper

1 cup cheddar cheese grated

⅓ cup green onion chopped

1 cup black olives chopped

3 to 4 large jalapeños seeded chopped fine

2 tablespoons cilantro chopped

*additional peppers, cilantro or olives for garnish.

1. Bring cream cheese to room temperature. Place in mixer with paddle attachment (or large bowl with hand mixer). Beat until smooth. Add garlic, cayenne, chili powder and black pepper, mix well. Slow mixer add cheddar cheese, green onion, olives, jalapeños and cilantro.

2. Mold cheese mixture into any desired shape container lined with plastic wrap. Extend plastic wrap over edges of mold to make it easier to remove from mold.

3. Chill cheese spread until firm. Turn out onto a serving tray and garnish. Serve with thick homemade corn tortilla chips, or crackers.

Recipe for Stuffed Loin of Pork with Red Currant Sauce

At the end of summer when the weather starts to turn, it's only polite to have my oven start sharing duties with the grill. When I think of the endless choices of what to put in that happy heated box, my thoughts go to a rich meaty pork loin.  

A pork loin is dense, mild, firm and open to many possible flavor combinations. I like the bright upbeat melody of this Mediterranean stuffing that is punched with ripe tomatoes, fragrant rosemary and Spanish olives. The finished dish has one more surprise... a delicate currant sauce that balances and delights!

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Stuffed Loin of Pork with Red Currant Sauce

Pork is an economical main dish option. Over the last few decades it's been bred to be leaner and can be potentially dry. Stuffing it is a caterers trick for long hold times. The flavorful stuffing will keep the pork moist while roasting and makes a beautiful presentation when centered in each serving. Serve with an easy red currant sauce for a classic combination of savory and sweet.

Makes 10 to 12

½ pound French bread cubed

2 slices bacon

2 tablespoons oil

½ cup shallots chopped

6 cloves garlic

1 cup artichoke hearts quartered

¼ cup sun dried tomato

2 tablespoons capers

1½ teaspoons fresh rosemary chopped

1½ teaspoons fresh thyme chopped

½ cup Spanish olives chopped

1 cup chicken broth

5 pounds pork loin

salt and pepper

1. Cut bread into small cubes (less than half inch cubes) and bake at 300°F for 5 to 10 minutes until dry.

2. In a heavy saute’ pan cook bacon in olive oil until it begins to crisp. Add shallots and garlic cook 30 seconds, turn off heat. Add artichokes, sun dried tomatoes, capers, herbs and green olives. Stir in bread cubes and chicken broth. Cool the stuffing.

3. Butterfly pork loin by cutting length wise down, 1 side pork loin ¾ the way deep, spread open on cutting board, Sprinkle with salt and pepper. Lay plastic wrap over and pound with a meat mallet until ¾ inch thick.

4. Pack stuffing mixture down center of pork and roll over stuffing overlap at closure and secure with cooking twine every three inches. Rub with salt and pepper, place on rack seam side down in roasting pan and roast at 475°F for 20 minutes then drop temperature down to 350°F and roast approximately 1 hour until center reaches 160°F.

5. Allow to rest. During rest period the internal heat will continue to rise. Cut and remove cooking twine. Slice one inch thick for serving.

RED CURRANT SAUCE

1 cup port wine

2 cups beef stock

2 shallots chopped

2 cloves of garlic

1 sprig of rosemary

12 ounces red current jelly

1. De-glaze pork pan with port wine and pour into a small sauce pan. Add beef stock, bring to low boil add shallot, garlic and sprig of rosemary. Simmer until reduced by half.

2. Strain and add red current jelly and reduce by half. Remove from heat, sauce will thicken as it cools.

Placing the stuffing in the center of the butterflied pork loin.

Roll the pork loin around the stuffing and tie with butcher's twine.

Right out of the oven, a seasoned pork loin is ready to slice.

The finished pork plated for service with red currant sauce, rosemary potatoes and roasted peppers.

A Catering Classic, Chicken Parmigiana

Over the last few decades one of the most loved dishes from my catering menu has been Chicken Parmigiana. I've often wanted to put the recipe away because it seems a bit dated, however, the humble dish is requested so often it has managed to stay relevant for decades. In addition to it's wide appeal with guests, Chicken Parm is easy to prepare and can be prepped in advance to save time on party day.

An appetizer version can be made by cutting the breast into strips, making it easy for a diner to manage on a small plate. Substituting a white sauce for the marinara is a tasty variation you can try.

Chicken Parmigiana

Lightly breaded chicken cutlets topped with creamy mozzarella cheese and served with homemade marinara sauce. The all purpose marinara sauce works well for many other dishes.

Serves 100

• 100 5 to 6 ounce chicken breasts boneless skinless

• 8 cups flour

• 15 eggs

• ¾ cup water

• 16 cups Italian bread crumbs

• 7 pounds mozzarella cheese one ounce slices

• 2 pounds parmesan cheese fresh grated

1. Butterfly chicken breast, cover with plastic wrap and pound gently with a meat mallet to an even ½ inch thickness. Whisk eggs with water.

2. Dredge each chicken breast in flour, next in beaten egg mixture and finally press into bread crumbs (discard all unused flour, egg and bread crumbs when finished).

3. Add ⅛ cup of canola oil in a large skillet over high heat and working in batches, fry each breast turning to brown (about 3 minutes per side). Add additional oil as needed. Place breaded chicken breast on a sheet pan.

4. Put one spoonful of sauce on each chicken breast, cover with a slice of Mozzarella cheese.

5. Put ½ the marinara sauce on the bottom of baking dishes or hotel pans (it will take at least 4 full pans for 100). Layer chicken breasts (shingle style), ladle remaining marinara sauce along the edges in the pan. Sprinkle parmesan cheese over the chicken. Bake in oven until internal temp reads 165 °F (about 25 to 30 minutes).

Marinara Sauce

• 2 cups olive oil

• 4 yellow onions chopped

• 2 carrots peeled chopped

• ½ cup garlic minced

• ⅛ cup black pepper fresh ground

• ¼ cup red pepper flakes

• 4 cups red wine

• 1 cup basil fine chopped

• ½ cup Italian parsley fine chopped

• ¼ cup oregano fine chopped

• ¼ cup thyme fine chopped

• 3 gallons canned crushed tomatoes

• ¼ to ¾ cup salt

• ½ to 1 cup sugar

1. Heat oil in a stock pot (or three 5 quart pots) cook onions, garlic and carrots until onions are soft add black pepper, red pepper and wine. Cook until wine is reduced by half.

2. Add tomatoes and herbs, bring to simmer and cook for an hour.

3. Add some of the sugar and salt to taste. Simmer on low for 1 to 2 more hours. Add water or more wine if too thick and additional salt or sugar if needed.

How to Make Macaroni Salad for a crowd

With picnic season here, it's time to entertain friends and family at your up coming events. One of my favorite prepared salads is classic macaroni salad with cheese!

When making any pasta dish, it's important to bring plenty of water to boil in a big pot and salt the water once it comes to a boil. Stir in pasta and cook on high stirring often. If you don't have a big enough pot, cook pasta in batches to avoid uneven cooking due to crowding. Overcooked pasta makes for a mushy salad so cook to the lowest time recommended on the label. Drain quickly and rinse with cool water.

Starchy salads can get dry when making ahead. I like to hold back some dressing after mixing it together to stir in before serving. Once macaroni salad is ready storing it in gallon size Zip-lock bags to save room in the fridge or pack easy in ice chests when headed to an outdoor event.

Cheddar Macaroni Salad

Creamy and rich macaroni salad is great served along sandwiches or with a cookout. Try a different pasta like mini shells, Tubini, Rotoni and diced cheddar instead of grated for your own look.

Serves 25

2 pounds elbow macaroni

¼ cup mustard

2 cups mayonnaise

2 cups sour cream

1 cup buttermilk dressing

¾ cup sweet pickle relish

1 tablespoon thyme fresh chopped

2 cups celery chopped

1 pound cheddar cheese grated

salt and pepper

1. Bring water to boil in a large pot. Add a teaspoon of salt. Cook macaroni until al dente, about 8 to 10 minutes. Do this in batches if your pot is too small to offer ample room for pasta to cook. Strain in a colander and rinse in cold water. Drain thoroughly.

2. In very large mixing bowl whisk together mustard, mayonnaise, sour cream and buttermilk dressing. Stir in relish and thyme.

3. Fold in macaroni, celery and cheese. Season with salt and pepper to taste.

4. Place into serving bowl and garnish with fresh thyme sprigs.

BUTTER MILK DRESSING

You will only need half of this recipe for the above salad.

½ cup mayonnaise                

½ cup sour cream                

2 tablespoons cider vinegar            

1 cup buttermilk                

2 cloves garlic minced

2 scallion or green onion chopped

2 tablespoons parsley chopped

1 teaspoon onion powder

1 teaspoon salt and pepper, each

1. Whisk mayonnaise and sour cream together until combined.

2. Add vinegar, buttermilk and garlic, whisk until smooth.

3. Stir in onion, parsley, onion powder, salt and pepper.

4. Chill before serving.

How to make Ginger Sesame Dressing

Dark, syrupy and the tangy taste of ginger with the crunch of sesame seeds. In todays market nearly every restaurant or food establishment buys their dressings by the gallon in a case of four. Most are very good, but choosing a bottled dressing lacks imagination and makes every salad taste the same. If you are like me and make your own dressings, here is a recipe you need to have.

Sesame Dressing

Makes 16 ounces

1 1/2 cup distilled white vinegar
1 cup packed dark brown sugar
1/4 cup sweet chili sauce
1 Tablespoon black pepper
1 Tablespoon dry chili flake
1 Teaspoon fresh ginger
1 Teaspoon crushed garlic
3 Tablespoons soy sauce
2 teaspoons dry mustard
2 Tablespoons dark sesame oil
3/4 cup salad oil

1. Bring vinegar, sugar, chili sauce, dried chili, pepper to a boil in a medium sauce pan. Boil 10 minutes. Remove from heat add ginger, garlic and allow to cool to room temperature.
2. In a medium glass bowl, whisk soy sauce with dry mustard. Place a fine mesh strainer over the bowl and pour the cooled vinegar mixture through (to remove ginger, garlic and chili pepper flakes). 
3. Slowly pour in oils into the bowl, whisking vigorously until combined. Chill before serving.

Note; I usually need at least 2 times this amount for a salad to serve about 30 guests. However when doubled, it didn't thicken right. If you need additional dressing for a larger function, you might have better luck making it in batches.

Thick, dark, syrupy with the tang of ginger and crunch of sesame seeds, Ginger Sesame Dressing.

How to make Fresh Lemonade for a crowd

Maybe everyone doesn't have a case of lemons begging for use or an over producing lemon tree, but if you did...Heres a big batch recipe for a party size lemonade! I have never tasted a suitable substitute for the real thing and I love to serve it in a giant glass dispenser. Can you believe, I have actually made it to and from many events with a five-gallon glass dispenser without breaking it? The lemonade hasn't always been so lucky, and let me tell you, it isn't easy to clean five gallons of sugary liquid out of a van.

On one occasion for a wedding, we set up a lemonade stand at the entrance. The wedding was held outdoors on the hottest summer day in history. Not only was it the best solution to hydrate the melted guests, it served as a great non-alcoholic cocktail time at the start of the event.

Fresh Lemonade

Makes 5 gallons -  or 105 8-ounce cups

4 quarts lemon juice      

4 quarts sugar      

4 gallons distilled water

1. Juice approximately half a case of lemons or as many necessary to get 4 quarts of juice.

2. Bring 4 quarts of distilled water to a boil, stir in sugar until dissolved. Remove from heat and add lemon juice. Chill.

3. Add additional distilled water for a total of 5 gallons.

How to make a Vegetable Tray with Spinach Dip

I remember when I was new to catering and clueless on how much to purchase and prepare the most basic catering platters. Today I want to share by putting together a vegetable tray with a popular spinach dip. Traditional as it sounds, it’s a menu item that a caterer should know.

Most parties still serve fresh fruit, cheese platters and vegetables with a dip. They are not only traditional party fare, but also when there are a wide variety of diets to consider. Both a vegetable tray and a veggie stick platter appear in "Cook like a Caterer”.

Below is a guide for approximate amounts to prepare for about 25 guests. The fresh spinach dip is cool and delicious but feel free to serve any favorite dip along with the tray.

Raw vegetable crudite is a welcome snack at any party and the fresh spinach dip is classic. Hollowed out produce, vases or flower pots are great containers for the spinach dip. Lined baskets and even a cupcake pan can make interesting display platters for the vegetables.

Serves 25 (2 ounces of vegetables per person after preparation)

¾ pound zucchini

¾ pound yellow squash

¾ pound cucumber

1½ pounds celery

1½ pounds carrots

1 large red bell pepper

1 large green bell pepper

1 pound cauliflower

¾ pound broccoli

6 ounces mushrooms

1 pint cherry tomatoes

Fresh Spinach Dip

Makes 2⅓ cups

1 bunch green chopped                

1 garlic clove minced                

12 ounces fresh spinach stemmed      

½ cup mayonnaise               

1 cup sour cream                

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

1 teaspoon onion powder

  ½ teaspoon hot pepper sauce

 ¼ teaspoon kosher salt

black pepper freshly ground

1. Put green onions, garlic and spinach in a food processor and pulse 2 to 3 times.

2. Add mayonnaise, sour cream, lemon zest, lemon juice, hot sauce, onion powder, salt and season with pepper. Puree until smooth.

3. Transfer to a bowl, cover, and refrigerate for at least 1 hour (or up to 3 days). Stir the dip and serve with vegetables.

Vegetable Selection and Preparation

• Substitute any suggested vegetable for something that you prefer or double up on favorites, placing in separate sections on the tray.

• Choose crisp, firm, high quality vegetables. Fresh vegetables will have a mild scent, no brown spots or soft/slick areas.

• Wash all vegetables thouroughly and store in separte containers (if prepping ahead) to preserve flavor.

• Colorful vegetables are beautiful and appetizing. Choose more then one variety of a vegetable, like purple broccoli or yellow/green cauliflower to brighten the tray.

• Use seasonal vegetables like asparagus or green beans, which can be slightly blanched to be brighter and tender.

• Other raw vegetables like radishes, whole pea pods and jicama offer interesting color and flavor.

• Store pre-cut vegetables have a short shelf life so cleaning and cutting the vegetables yourself will give you a better quality.

• Choose some colorful kale or large edible leaves to line the platter or garnish with herbs.

• Prepare at least 2 ounces of prepared vegetables per guest. For small gatherings put out a little more.

• Make cuts in broccoli and cauliflower, so guests have a "handle."

Vegetable Serving

• To make a try seem fuller, build a bed of curly kale before you set the vegetables on it.

• Placing the dip in the center of the tray will help it take shape and create a focal point.

• For a small event, arrange smaller glass bowls on a roomy platter, stand up vegetable sticks in the glasses.

• Other great garnishes are olives, canned or pickled vegetables (like baby corn).

• Serve 2 to 3 ounces of dip per person.

How to make a PARTY CHEESE TRAY

There is nothing more eye-catching and appealing then a well selected assortment of cheeses that are artfully arranged for a party. The cheese tray offers popular party sustenance with make ahead convenience. Today's deli section in the market allows you to choose from a wide variety of soft, creamy, dry, sharp and mellow varieties to keep it interesting and uniquely you.

Not sure what cheeses or how much to put on a platter? Below is a basic guide to popular cheeses and offers something for every taste. Pair with mild crackers, bread and fruit and you will have an opening act that will please every party guest!

Traditional Cheese Platter

For an appetizer cheese tray figure about two ounces of each cheese per guest. Below is an example of a typical assortment. When it comes to presentation, you can give even the most simple cheese assortment a dash of rustic charm or glitz and glamour with wooden cutting boards, marble tiles and other clever serving pieces.

25 servings

6 ounces sharp Cheddar (or choose aged Cheddar or Comte)

6 ounces Swiss style cheese (or Emmental)

6 ounces Cotswold cheese

6 ounces pepper jack cheese

7 ounces Brie (or Camembert)

7 ounces Bleu or Gorgonzola cheese (or Stilton)

6 ounces Gouda (or Edam)

6 ounces Muenster (or Havarti)

Other good choices to add are Chevre, Manchego, Parmigiano-Reggiano, and Fetta.

4 sleeves of crackers

Cheese Selection

• Substitute any suggested cheese for something that you prefer or if your guests have milder pallets, leave off blue or sharp cheeses. 
• Serve at least one high quality but familiar cheese.
• Colorful cheeses are beautiful and appetizing. Choose cheeses with interesting rinds and leave whole for display.
• Try herbs, wine or smoked versions of your favorites. Choose a variety of flavors from mild and creamy, to tangy, sharp and a little spicy.
• For texture choose at least one soft, one medium and one hard cheese.
• Cut gourmet cheeses have a short shelf life so check carefully for mold and spoilage before you buy.
• Theme your assortment choices by choosing all cheeses from one region, like an Italian or French collection.

Quantity

• Choose at least 3 different cheese selections for smaller gathering of 4 to 8. For every 2 additional guests, add an additional selection. Most guests will only eat 2 ounces per person before a meal, but that might look like a small amount on the tray, you might plan to put out a little more.
• Larger groups of 20 or more, plan on serving a selection of 8 different cheeses about 2 ounces per person when other appetizers are served, 3 to 4 ounces if cheese is the only appetizer.
• Cheese only parties, plan 6 ounces per person.

Cheese Serving

• Set the cheese out a half hour before eating to bring them up to room temperature.

• When using wedges of cheese, put out a separate knife for each cheese.

• Label cheeses for guests who may not be familiar with them.

• For a small event, arrange cheese on a roomy platter, marble or cutting board, put cheese cutting tools near for guests to cut.

• Garnish platters with dry fruits like grapes and whole berries. Dried-fruit like apricots and cranberries are perfect with cheese.

• Other great garnishes and condiments are whole nuts, honey, fresh ground black pepper, thick balsamic vinegar and olives.

• Serve 3 types of crackers and or thin sliced baguettes along with the cheese.

• For large events slice some of the harder cheeses into thin flat squares so its easy for a guest to slide right onto a cracker.

Crab Cakes with Spicy Caper Sauce Appetizers

As people become more food savvy, let's be honest, cocktail wieners won't cut it anymore. Instead of bringing out the predictable every time you entertain. I challenge you to try something that is both easy and delicious. You can start by trying my little Panko crusted crab cakes here, these savory beauties will thrill your guests and be the star of your next party.

Panko is simply the name for Japanese style bread crumbs. The crumbs are light and airy, like fresh snow, with lot's of surface area and superior to the regular bread crumbs. I can count on them to stay crispy and golden but not oily when fried. Panko is so mild it doesn't interfere with other flavors and can use Panko crumbs in any dish that asks for bread crumbs.

In this recipe the crab is canned. You may also use fresh or frozen crab, but for best results pat it dry before mixing. I have used left over cooked salmon in place of the crab and it's equally delicious. I use a small scoop to portion out the patties and if you have time before you make them, form the cakes then chill. Save pressing them into the Panko crumbs before you fry them. The accompaning sauce has a little Cajun kick and is the perfect topping for this crispy cake.

Panko Crisp Crab Cakes with Spicy Caper Sauce

These tasty little crab cakes are best if you fry them as you go, which is why they are perfect cooked at a station at a party. The Panko crumbs make a crispy light crust and the Spicy Caper Sauce delivers a spicy and creamy kick.

Makes 25 appetizer crab cakes

1 pound crab lump or claw

½ teaspoon dry dill

3 green onions chopped fine

3 tablespoons mayonnaise

⅛ cup red onion minced fine

2 eggs beaten

½ teaspoon cayenne pepper

1 teaspoon hot pepper sauce

1 teaspoon lemon juice

1½ cup Panko bread crumbs

⅛ cup celery minced fine

oil for frying

1. Pick through and flake crab. Mix together with onions, cayenne, lemon, celery, dill, mayonnaise, eggs and hot pepper sauce.

2. Mix half the panko crumbs with the with crab mixture. Shape into 25 balls. Press balls into remaining panko crumbs to coat.

3. Fry in small batches, first by placing on one side until crust appears golden. Turn over, flatten into patty and fry until crust forms and on second side. Move to wire rack. Change oil as needed.

4. Serve with Spicy Caper Sauce.

SPICY CAPER SAUCE

1 cup mayonnaise

1 teaspoon lemon juice

1 tablespoon capers chopped

1 clove garlic crushed

1 tablespoon dill pickles chopped

1 tablespoon red onions chopped

1 teaspoon hot pepper sauce

⅛ teaspoon cayenne pepper

¼ teaspoon black pepper

1 teaspoon parsley minced

1. Stir all ingredients together and adjust seasoning to taste.

2. Chill before serving.

How to make a SLICED FRUIT TRAY

A recipe for a fruit tray might seem unnecessary but for any caterer it is the most requested item on the menu. It is helpful to have a quantity guide to assist in purchasing the right amount of fruit and avoid over-buying such a perishable item.

A few rules that I use in making up a platter are:

1. Keep the same fruit together on the platter. Mixing it up makes less of an impact and effects the fruits flavor.

2. Choose what’s ripe and tasty. It is better to serve fewer choices then unripe fruit that makes you pucker.

3. Smaller items like berries and softer items like kiwi last better and are more attractive toward the center or top of the platter.

4. If using pineapple the leafy top makes a nice centerpiece for your fruit platter (and it’s free). Place it on the platter first at the center or top then arrange other fruits in sections around.

5. Snip grapes in small 4 to 5 grape clusters then bunch back together to hide stems. Guests can grab a cluster and they have a visual impact as a group.

Sliced Fruit Tray

The calculations below are for a basic fruit tray. Customize your platter with fruits in season and garnish with a pineapple top for added height.

Serves 50

1 honeydew (2 pounds)

1 cantaloupe (4 pounds)

1 watermelon seedless (4 to 5 pounds)

1 pineapple (3 to 4 pounds)

2 pounds red grapes

1 pound green grapes

1 pound strawberries

1. Wash and dry fruit. Cut away rind and clear seeds from honeydew and cantaloupe.

2. Cut rind away from watermelon cut in half lengthwise then cut in half and half again, slice and arrange on platter.

3. Quarter honeydew, cantaloupe, slice arrange with watermelon.

4. Cut pineapple top and use as a garnish for the platter. Cut away pineapple rind, and quarter lengthwise. Cut away core, slice and add to platter.

5. Snip grapes into small bunches, add with strawberries, arranged over other fruits.

COOKS NOTE

• When fruit is not in peak season you can use flavored syrups to lightly drizzle on top of your fresh fruit. Flavored syrups will add another dimension of flavor to your fruit tray. 

• Use other berries, tropical fruits and kiwi to garnish as well.

TYPHOON PUNCH

Maybe it’s a good idea to start with a drink. No, it’s a great idea to start with a drink! In search of a perfect pre-summer libation. This punch will stretch your bar budget but is festive and fun. A concoction of three juices and two rums, Typhoon Punch couldn’t be easier. This punch packs a punch and can be a signature drink. Here is a party sized version that will serve 16 glasses.

Typhoon Punch

A few glasses of typhoon punch and your guests can weather any storm.

Makes one gallon

2 cups light rum

2 cups dark rum

4 cups apricot nectar

4 cups guava nectar

4 cups pineapple juice

1. Mix all ingredients together in one gallon pitcher.

2. Serve over ice in large glass.

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