B’nai Mitzvah Catering Favorites

We love the challenge of creating kosher-style menus that appeal to young and old alike. Sometimes, that means offering two menus – one for the adults, and one for the young people. Consider this sampling of menus that consistently meet with success.

 

Year-round favorites are the cuisines of the Mediterranean, which offer variety, fresh local ingredients, and something for everyone, including fabulous selections in the Sephardic tradition. Appetizers include a sampling of beautiful cheeses, marinated olives, a hummus bar, a smoky baba ganouj with pomegranate seeds, or a spicy Moroccan muhammara. Main courses span the entire Mediterranean rim: a Greek spanakopita, a creamy polenta, a Spanish paella, a Moroccan tagine.

 

Sides might include grilled vegetables, Israeli style chopped vegetable salad, King Solomon salad (with 2 grains and 5 fruit), or watermelon salad with feta and mint – to mention a fraction of our selections.

 

When it comes to dessert, an ice cream bar for the young crowd is a hands-down winner. We include two or three flavors of artisanal ice creams, syrups, sprinkles, sliced fruit, toasted nuts, whipped cream. For non-alcoholic beverages, young people always enjoy our Italian soda bar with sparkling waters and syrups .

 

It’s an honor to cater your milestone celebrations, where family and friends, young and old, come together in loving community. We work with your vision and budget to help create the celebration of your dreams, with an ambience that matches the occasion. We make it easy, and we make you look good!

Fit for a Queen!

Put some pizzazz into your next fundraiser (or book club gathering, or baby shower) by hosting a classy, authentic English High Tea. Picture a table set with fine linen, beautiful antique cups and saucers, and a spread fit for a Queen! Your guests will enjoy locally sourced blends of teas, a variety of finger sandwiches (on organic bread from a local bakery); miniature scones paired with delicious jams, clotted cream and lemon curd; little lettuce cups with curried chicken salad; and a beautiful spread of buttery short breads and little tea cakes. Add some bubbly to that, and your guests will gladly whip out the checkbook . . . now doesn’t that sound better than the proverbial rubber chicken?

A Stand Out Corporate Holiday Gathering!!!

With corporate holiday gatherings right around the corner, a great way to show employee appreciation is to make allowances for people’s dietary preferences and multi-cultural backgrounds. A great menu is one that delights and surprises with options that offer variety and take special dietary needs into consideration (e.g. gluten free, vegan, vegetarian).

 

While many holiday offerings can pack on the calories, how about offering a menu that is healthy AND delicious! Try it and you will like it.

 

Check out The Vegetarian Gourmet’s website to menu choices and contact us to create a unique and pleasing menu for your guests.

Apple Rösti–a Swiss Comfort Food

Like many comfort foods, this simple dessert does not require a trip to a fancy store but makes use of what is on hand: day-old bread, apples and butter. Cut bread into fine slices and brown in butter. Remove from pan and add sliced apples, a little sugar, lemon zest and cinnamon. Cook until apples are softened, then add toasted bread to soak up the liquids. Serve with a dollop of cream.

OMG- Vegan Empanadas!

Empanadas, dim sum, pasties, piroshky…the list goes on. Many cuisines feature tasty little packages of meat and vegetables wrapped in dough–the perfect finger food–which can be served as an appetizer or with a salad for a light meal. Our vegan empanada is a new favorite from The Vegetarian Gourmet, served with chimichurri sauce. The filling has a nice little bite to it, made of a mix of caramelized onion, yams, black beans, cilantro, garlic and Field Road Mexican chipotle sausage. Our chimichurri sauce has lots of parsley, mint, cilantro, garlic, olive oil, salt and a splash of red wine vinegar.

Biscotti–Make Your Own!

Afternoon project: chocolate hazelnut biscotti . . . thank you, Martha Stewart, you’re the best! Biscotti are “twice cooked”: the dough is initially formed into long flat sausages and baked until firm. Once the mass has cooled, the loaves are then sliced into quarter inch slices and baked again, which gives them the crunch. You’ll find many different recipes for biscotti. They’re easy and inexpensive to make, and your friends will be wowed. This recipe came from Martha Stewart’s “Baking Handbook”. I love her recipes – they’re easy to follow and always turn out well. Stay tuned for a fabulous gluten-free version . . .

YUMMY COOKINESS . . .

Whatever you call them, Mexican Wedding Cookies, Russian Tea Cookies, or your own pet designation — they’re easy to make and always a hit. Here’s the trick.

Mixing the cookies with soft butter is most efficient, but the dough will be sticky. Some recipes suggest refrigerating the dough and then forming the cookies into 1” balls . . . but that’s a pain in the you-know-what.

Do this – form the cookies into 1” balls while the dough is soft, and then place them into the fridge (or freezer) until they’re hard. Place the hard cookies into the pre-heated oven, and the cookies will stay round. Dust with powdered sugar before serving.

Spice Up Your Thanksgiving!

Cranberry Salsa

12 oz. fresh cranberries
½ c parsley
2 Tb lime juice
1 tsp lime zest
½ jalapeno chili, chopped
1 small red onion
½ c fresh orange juice
2 Tb orange zest
5 Tb honey
1 Tb cilantro

Finely chop the red onion, chili, parsley and cilantro and place it in a bowl.
Coarsely chop the cranberries in the food processor and add to the onion and parsley mixture. Fold in the orange and lime juice, honey, and zest. Refrigerate until ready to serve.

Gluten-free vegan desserts, oh my!

Sugar-laden holidays right around the corner appear to be inspiring my obsession with desserts at the moment! Here is another fab vegan treat, this one made from rice. You may be familiar with kheer, a popular Indian rice pudding, made with milk and flavored with cardamom, saffron and raisins. My favorite rice dessert is Burma Superstar’s fabulous black rice and coconut pudding, which I’ve been able to approximate in my own kitchen. Here’s how:

Start out with sticky Thai black rice, e.g. Lundberg Black Pearl Rice. I usually soak the rice in salted water for a few hours, before draining and cooking according to package directions – but you’ll need to reduce cooking time and cooking liquid. Rice should be soft but not mushy. Drain and place in a heavy bottom pan with coconut milk and simmer until rice is creamy; sweeten, to taste, with organic sugar (try Billington’s dark Muscovado sugar). Toast some unsweetened coconut flakes in a dry pan, until toasty brown and fold into the rice; save a few sprinkles for the top. Serve warm, with fresh raspberries or slices of mango, and a scoop of Coconut Bliss vegan ice cream . . . heavenly!