Posts Tagged ‘cuisiniers’

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Tips for Choosing your Caterer

December 9th, 2009

caterer2Hosting any event, large or small, can be downright daunting, especially for the novice party planner.  There are so many things to consider:  food, entertainment, alcohol, number of attendees, etc.  You want the party to reflect your personal style, but at the same time, not cost an arm and a leg.  So, you decide to hire a caterer to help with the process, but where to start?  There are a variety of caterers, all with their own specialties, quality levels, and price points.  Which one should you choose?

The first step in the hiring process is research.  Ask any caterer – word of mouth is their primary source of advertising.  So, ask your friends, family, or coworkers if they have used a caterer, and what their experience was like.  The internet is also a great search tool where you’ll find reviews, sample menus, and many times a client list.  More times than not, you can be sure a venue approved caterer has been qualified and meet certain expectations, so call a few venues and ask for their approved list of caterers.  Remember, the way an event appears to guests is just one part of the process.  It’s important that the entire process is enjoyable from the host’s perspective, too.

Different caterers have different styles, so choose one you feel comfortable with and make sure you understand his or her specialties.  There are generally three types of caterers: luncheon caterers, who provide simple food with a limited selection, gourmet caterers, who have a most vast knowledge of foods and tend to be more creative, and full service caterers, who cover all aspects of an event from decor to service.  By understanding the caterer’s limitations, it will ensure a higher chance of success and will avoid any unmet expectations.

The next step when looking for a caterer, is to call and set up interviews.  Once you’ve narrowed your search based on interviews, you can attempt to set up a tasting.  More often than not, a tasting is only offered after a party has been booked.  Either way, make sure to go over the menu so you know what kinds of food your caterer will be preparing.

Choosing the right caterer is the key to a successful event.  If you do your homework, you’ll vastly improve your chances of finding the perfect caterer and having the perfect event.

5 Day Plan to Stress Free Thanksgiving

November 17th, 2009

Thanksgiving is a time when family and friends come together to enjoy a delicious meal and spend time with one another, but with the rush to prepare and cook an entire meal, enjoying yourself can become difficult.  Getting started early on preparations can be the key to a stress free Turkey Day.  If you are organized and plan ahead, your Thanksgiving will run smoothly and be a little more enjoyable.

To help you, we’ve prepared a 5 day plan for the week of Thanksgiving.  This will allow you to disperse the chores over several days instead of dealing with the pressure of last minute preparations:

Saturday prior to Thanksgiving:
It’s time to get organized by writing your lists!  A grocery list, an attendance list, and a list of decorations are all vital to preparing efficiently, from knowing the type and amounts of foods to your budget for decorations.

Sunday prior to Thanksgiving:
Now it’s time to put your lists into action by getting all your shopping done.  You will have a few advantages finishing all your shopping several days before.  First, you run less risk of an ingredient being out of stock; secondly, you will have first pick of turkeys, decorations, or anything else that may require some decision making.

Monday prior to Thanksgiving:
Today it’s time to start cooking.  Bake any specific breads or cookies, so they can easily be put in the oven and warmed or crisped.  Plus, waiting on items to bake can be a great time to put up decorations in your dining room or foyer.

Tuesday prior to Thanksgiving:
This is a great day to start cooking side dishes.  Make any casseroles or salads that can be refrigerated without spoiling or sacrificing flavor.  If the dish cannot be cooked several days in advance, at least prepare the dish so it’s as simple as placing the dish in the oven on the morning of.

Wednesday prior to Thanksgiving:
With only one day until Thanksgiving, today will be the bulk of your cooking.  First, you’ll want to gather any pie ingredients, assemble, and bake the pies.  While waiting on the baking we’ll focus on the last major hurdle before Thanksgiving dinner – your turkey!  Today you’ll want to prepare your bird by trimming and marinating it.  The turkey should be in refrigerator at the end of the day, ready to simply insert into the oven the next morning.

Happy Turkey Day!  It’s time to reap the benefits of all your upfront work.  While others are scrambling for last minute preparations and trying to put out fires (literally and figuratively speaking!), your only job will be to turn on the oven and place a few main dishes in!  Pull out the sides and desserts that you’ve already prepared and make any last minute side dishes or condiments.  Now simply enjoy the time with your family and revel in the fact that you’ve pulled off Thanksgiving dinner – stress-free!

Catalonia “Cupcakes”

October 28th, 2009

Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events

(Serves 18 servings)

Cupcakes:

  • 1 cup flour
  • ¾ cup yellow cornmeal
  • ⅔ cup sugar
  • 1 ⅔ tsp baking powder
  • 1 tsp kosher salt
  • 1/8 tsp crushed red pepper
  • ½ cup chorizo, finely diced
  • 1 tsp jalapeño, finely diced

Preheat oven to 375°.  Lightly mix all of the above ingredients in a mixing bowl.

In a separate bowl, combine the following:

  • 1 cup heavy cream
  • 3 ½ tbsp vegetable oil
  • 2 eggs
  • 2 tbsp honey
  • ⅔ cup frozen corn kernels, defrosted and strained

Whisk above ingredients until blended.  Create a “well” in the center of the dry ingredients and add liquid ingredients.  Lightly mix and scoop into greased muffin pans.  Place in preheated oven and bake 10-14 minutes until set and golden.  While cupcakes are baking, combine the following ingredients for the “icing.”

Icing:

  • 1 cup softened cream cheese
  • ¼ cup maple syrup
  • 1 tsp jalapeño minced
  • 1 tsp kosher salt

Mix with hand held blender until smooth.  Remove cupcakes from pan.  Top with jalapeño maple cream cheese “icing”.

Serve and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

Stilton Bread Pudding With Black Pepper Rhubarb Sauce

October 27th, 2009

Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events

(Serves 4 / 4oz . servings)

Stilton Bread Pudding With Black Pepper Rhubarb Sauce:

  • 4 eggs
  • ½ cup sugar
  • 1 cup heavy whipping cream
  • 1 tsp kosher salt
  • 2 tsp black pepper
  • 4 oz. Stilton cheese, crumbled
  • 2 oz. sun-dried cherries
  • 12 oz. challah bread, diced into ¼ cubes

Preheat oven to 325°.  In a medium mixing bowl combine the eggs and sugar.  Whisk mixture until pale in color.  Next add in the cream, salt, pepper, cheese, and cherries.  Mix thoroughly and then fold in the diced challah.  Butter 4 ramekin dishes and fill each with your pudding mix.  Place in pre-heated oven for approximately 35 minutes or until pudding has slightly risen and has turned golden brown.  Carefully remove from oven and allow to cool until just warm.

RHUBARB SAUCE:

  • 1 cup diced rhubarb
  • ¼ cup water
  • ¼ cup sugar
  • 1 tsp black pepper
  • 1 tbsp fresh lemon juice

Cook rhubarb in water & sugar in a sauce pan on very low hear until rhubarb is soft (approximately 7-9 minutes).  Remove from heat and add lemon juice.

To Serve:

Slide a knife around outer rim of ramekin and invert Bread Puddings onto plates.  Place 1 per small serving dish and drizzle Rhubarb Sauce on top of puddings.

Serve Immediately and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

Lemon, Basil, & Cracked Black Pepper Scones

October 26th, 2009

Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events

(18 Servings)

Lemon, Basil, & Cracked Black Pepper Scones:

  • 3 ⅔ cup flour
  • ½ cup sugar
  • 2 tbsp baking powder
  • 1 tsp salt
  • ½ cup fresh basil, chopped
  • 2 tsp cracked black pepper
  • Zest of 2 lemons

Preheat oven to 400°.  Mix lightly above ingredients in a mixing bowl.  Form a well in the center and add in:

  • 2 ¼ cup heavy cream

Gently fold all ingredients.  Mixture should not be “smooth” (it should be a little chunky).  Next, drop medium size spoon full’s of dough onto the greased cookie sheets.  Place in preheated oven and bake 8-12 minutes until scones have risen and have hints of a golden color.

Serve and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

Persimmon Salsa Verde

October 21st, 2009

Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events

(4 Cups)

Persimmon Salsa Verde:

  • 1 pound tomatillos
  • 1 pound persimmons
  • ¼ cup fresh lime juice
  • 1 tbsp honey
  • 3 tsp. cumin
  • 2 tbsp chopped parsley
  • 1 tbsp chopped mint
  • 2 tsp. kosher salt
  • ½ cup extra virgin olive oil

In a heavy saucepot cover tomatillos and persimmons with cold water.  Simmer until both are softened, approx. 20-25 minutes.  Drain water, cool and peel skins from both the tomatillos and persimmons.  Place both in a blender and add in the lime juice, honey, cumin and extra virgin olive oil.  Blend until slightly chunky.  Pour into mixing bowl and add salt, parsley and mint.  Adjust salt as needed.  Once completely cooled, store in airtight container up to 4 days.  Enjoy as an accompaniment to lamb, pork, turkey or salmon.

Serve and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

Persimmon Time Recipe

October 19th, 2009

Mid October has arrived and thoughts of Halloween and Thanksgiving are on everyone’s mind.  In the Cuisiniers Kitchen, our thoughts have turned to persimmons.  Available from now through December, this delicious fruit is the perfect ingredient to put you palette in the holiday mood.

The two most common types of persimmons available in the United States are the Hachiya and the Fuyu.  Both are indigenous to China and were brought to the U.S. in the mid to late nineteenth century.  Persimmons are most commonly grown in California, the Mediterranean, Brazil, and Chili.  Both varietals are quite high in vitamins A and C and provide good amounts of fiber and potassium.

The following persimmon recipes are simple and delicious, so introduce yourself to persimmons!  Happy Holidays!

Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events

(Yields 4 Cups)

Persimmon Currant Jam:

  • 1 ½ cups apple cider vinegar
  • 1 each red onion, diced and caramelized
  • 1 each granny smith apple, peeled, cored, and diced
  • 1 cup golden raisins
  • 1 cup sugar
  • ½ cup fresh lemon juice
  • 1 each jalapeno, minced
  • 1 tbsp orange peel, minced
  • 1 tsp ground coriander
  • 3 tbsp currants
  • 2 tsp kosher salt
  • 2 ½ cups peeled persimmons, chopped

Combine all ingredients except persimmons in large sauce pot over medium heat.  Simmer, stirring occasionally until mixture thickens about 20-25 minutes.  Add persimmons and simmer until the persimmons are tender, 5-7 minutes.  Remove from heat and chill in shallow dish in refrigerator until completely cold.  Store in a favorite jar or container up to 1 week.  Perfect as a side sauce for you Thanksgiving Day turkey!

Serve and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

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