Entertaining Boston Style: Spring Entertaining with buffets and tablesettings

As I’m preparing for a busy spring catering season, I’m visualizing what my buffets, stations and tablesettings will look like. For many, this is overwhelming to think about and I get that. So, this post is all about giving you some visuals to reference when you’re planning your next party. It’s all about varying heights and textures which both excite the eye.
I also wanted to give you a few easy and fun recipes that I’ve been using for my own fun fêtes the last few weekends with much success. I won’t print the ones I tested on my friends that didn’t work out!
For me, decor and presentation is AS important as the food. If the table doesn’t draw you in, you’re doing something wrong. Usually what makes a table uninviting is lack of interest: everything is on one level, no color, no texture, no greenery. Contrary to what you might think, it is fairly inexpensive to decorate a WOW table.
In this first pic, the food plays center stage. All the whole veggies are saved of course to use for cooking and they really make a statement, right? Add in a few Southwestern hankerchiefs, baskets and raffia and you have an absolutely gorgeous display. Use cardboard boxes underneath your cloth for height. Carve out some butternut squash for your dips and POW:

Crudite and Cheese Display Codman Farm Lincoln

Here is a more formal display for a similar cheese and crudité display:

Fundraiser in Weston

With graduations coming up, some of you may be hosting a brunch. Here is a gorgeous display we did for an omelette station. All the items used to decorate this table came from my house. Yes, granted I collect a lot of odd things, but I would not be surprised if you all have similar objects scattered around your house… garage, attic, basement. Be creative and just try pairing odd items together and see how they look.

Omelette Station at Temple Shir Tikva

If you plan on having a few tables for your guests, REMEMBER, they don’t have to match… AT ALL.
Here are a couple of pics from a casual wedding we did at the Stow Inn. We used a mix of vintage cloths with burlap and each table had a different tablescape.

Stow Inn Strawberry Linen

Burlap Table

Here is a fun dessert display we did with an old French wooden farm basket. We propped it on a box and filled it to overflowing with giant farm fresh strawberries, and paired it with a Chantilly cream and brown sugar. Delightful!!

Dessert Table

This pic was one of my favorite parties ever. It was a South African themed bar mitzvah! I got to use much of my own furniture and decor items to decorate. I love to collect unusual items from all over the world. Many of them found their place on the guest tables. Here is one of the buffet tables from that day. Monstera leaves, burlap, a small Indonesian table holding exotic fruits and flora. It was a magnificent party!

-Piri Piri Shrimp Lettuce Cups with Green Papaya Salad
-Flatbread with Dukka Spice & Moroccan Eggplant Salad
-Lentil Cakes with Tzatziki
-Little Bobotie Lamb Pies with South African Blatjang Chutney
-Sweet Potato Fries in Bamboo Cones served with Harissa Katsup
-Cumin & Coriander Grilled Chicken on Sugar Cane Sticks with Pickled Red Peppers

South African Lounge Area

And the bar table, decorated with tall vases filled with kumquats, baby bananas and bamboo branches.

Bar

Next up, a college graduation. We plucked a few ideas from the graduate. High school and college memories, favorite music icons, college colors and we created a magnificent display that brought all these ideas to the table without making it look cheesy.

College Graduation

Just remember, whether it’s a simple passsing tray of hors d’oeuvres:

Pesto Crostini with fresh mozzarella and roasted tomato

Or a MiddleEastern Display:

Stuffed Grape Leaves, Roasted Eggplant, Mouhammara dip, Baba Ghanouj, Hummus, Tzatziki dip, spicy pita chips, Marinated Feta, Artichokes, Olives

Pull those ideas out of your head and make your next party special!

Now onto the food. The same idea goes for food… multiple flavors, textures are key here. Think spicy, cool, hot, savory, sweet, salty, crunchy, creamy. Varying flavors and textures that excite the palate. This weekend, I brined some country pork ribs (salty, warm and sweet) and threw them on the grill; paired them with a spicy Pineapple Salsa (spicy, sweet, cool). I made a 3-bean salad (crunchy, sweet, salty) and a roasted cumin corn salad (spicy, crunchy). For apps, I served a warm bean dip (warm, smooth, cheesy) with a roasted chile salsa (cool, crunchy, spicy, complex) and chips. Dessert was homemade chocolate chip cookies (warm, crunchy) with ice cream (cool, smooth, creamy). It was a wild success because I planned ahead. When I put a menu together, this is how I think… I taste the recipes in my mind, all along remembering the various flavors and textures to make sure they will create fireworks in the mouth!

Molasses Brined Pork Chops

Brine:
2 quarts water
1/2 cup kosher salt
1/2 cup molasses
1 teaspoon whole peppercorns
1 bunch fresh thyme, or 1 teaspoon dried thyme
4 pork chops (with bone)

Instructions
Make brine: Combine ingredients in a large non-reactive pan. Stir until
salt and molasses are dissolved. Add chops to brine and refrigerate for 4 to 6 hours.
Preheat a grill to medium. Grill chops medium to med. rare. Serve with pineapple salsa.

Brined Country Pork Chops

Pineapple Salsa

1 small can pineapple chunks- diced
small handful chopped cilantro
3 T. chopped red onion
1 bird chile chopped fine
½ lime- juice of
salt and pepper

Mix ingredients and let sit for at least 15 minutes or overnight.

Three Bean Salad- adapted from Verrill Farms in Concord, MA

Barely steamed cut grean beans- 1.5 cups
Kidney beans- 1 can rinsed and drained
Chick peas- 1 can rinsed and drained
¾ cup Red onion chopped
½ cup chopped Parsley
S&P
½ c. Raspberry vinaigrette

Roasted Corn Salad

1 large bag frozen white shoepeg corn
1 T. or more to taste of cumin
2 T. vegetable oil or peanut oil

1 jalopeno- chopped fine
½ red bell pepper diced
½ c. chopped cilantro
½ c. red onion
½ lime- juice from
kosher salt and fresh ground pepper to taste

Heat large pan on med. high. Add oil. Heat. Add corn and sauté while turning for 1 minute. Add cumin. Continue to sauté until corn starts to turn a nice golden brown.

Cool in fridge.
Add remaining ingredients and toss to combine. Let flavors meld and serve.

Enjoy!

Entertaining Boston Style: Cheese and Crudite Displays

Cheese and crudite are constant companions at many events. The challenge is making them look appetizing. Here are some tables we’ve done that set the bar for an equally visual and mouth-watering cheese or crudite station:

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Entertaining Boston Style: 2011: A Year in Pictures!

It is one of the first wintry days of 2012. I lay here with a cast up to my knee(repeat foot surgery) and have time to reflect on 2011 and the events our team put together. In my mind, I’m pitching various themes for my next blog, but all I can imagine is a blog of pictures because what I remember most is how gorgeous my clients’ homes are. I am the luckiest person in the world, because I get to see one after another of the most spectacular homes in Massachusetts. So here it goes… 2011: A Year in Pictures! But please, please, don’t be lazy and take in only the first few shots, because the best ones are at the end. One in particular, can’t be missed. Make sure you have a few free minutes to get through this wonderful photo editorial.

The year started off with three birthday events. They couldn’t have been more different. I blogged last year about each one of them, they were each so amazing in their own respect.
The first being a foodie’s dream of shellfish, bruschetta’s, sausages, lobster panini’s, pulled pork sliders, and more…

Bruschetta Bar

Raw Bar

Red Velvet Birthday Cake with buttercream frosting

The second, an ex-rocker celebrating with a theme:

Sliders and Quesadillas

The third, a breathtaking barn, converted into an intimate dinner party for close friends:

Life is good

Dinner is served

We did our share of fundraisers as well this year. Emerson Umbrella in Concord, Concord Museum, Fenn School, and an Indian dinner party for Goodweave, a non-profit aiming to end child labor in India:

Emerson Umbrella:

Some pictures from two of the weddings we catered:

And another:

Pulled Pork with Jicama Slaw, Chipotle Cream on Sweet Potato Bisquit

Thinly sliced Smoked Sliced Sirloin with Chimichurri

Our team also catered some events at more public venues, like Larz Anderson Museum in Brookline, for the American Orthopaedic Association President’s Dinner, a corporate dinner at the Old State House and a Cocktail Cruise on the Liberty Clipper Schooner for State St.:

Larz Anderson Museum American Orthopaedics Association Presidents Dinner

Old State House:

Tablesetting Old State House Corporate Dinner Event

Liberty Clipper:

The Liberty Clipper Schooner

Roasted Russian Red Potatoes stuffed with Exotic Mushrooms and Chive Creme Fraiche

Yellow Tail Tuna Carpaccio with Sun Gold Tomatoes, Basil and Zucchini Blossom Slaw on Sesame Crisp

Last but not least, are the absolutely stunning holiday parties we catered this December season. Our clients homes are the most gorgeous in New England. My dream is to someday put a coffee table book together called “The Best of Boston Homes: Entertaining during the Holidays”. Our clients’ homes are the most gorgeous homes in the greater Boston area. My staff and I are typically speechless whenever we arrive at a new “spectacular” home, and they just keep getting better. My clients all have gorgeous taste and I am very proud to work with them year after year. Thank you to all of you!

I could not edit this one. This client is one of my favorite people in the world. Her mantra is one of service, as one of the key founders of City Year. Her kids were raised with this philosophy and it shows. They are amazing. There are pictures of the family in Africa, Haiti, and elsewhere… and for them, it’s all about giving back. This event was a fundraiser for the Pine Street Inn and no expense was spared. There were carolers, a boys A cappella group, a gospel singer, volunteers from City Year making crafts with the kids, pony rides, Santa arriving on a fire truck. At every turn, there were more niches of fun. I was running around like a 5 year old, trying to take it all in. On top of that, her house is absolutely GORGEOUS!! Furnishings and decor are very eclectic- Moroccan, Asian, Mexican, African, you name it… and it’s all pulled together in such a way that you cannot stop sneaking around to see all the little goodies she has.

Fire Pit Area in the back yard... one of many!

What a fireplace!

All for a good cause.... Pine Street Inn; helping people become independent again

Santa's Sleigh

Buffet: Turkey & Wild Rice Soup, Mexican, Moroccan, Southern Savories

Cookie Decorating Table in the Barn

Pony Rides

Relaxing around the outdoor fireplace

S'mores at (one of) the fire pit!

One absolutely amazing woman! My client. And she's gorgeous "to boot"

Santa arriving on a fire truck!

A Cappella boy's group

And, last but not least, a few more pics from the other holiday events we catered. Enjoy:

Crunchy Potato Cakes with Gravlax, Capers, Creme Fraiche

Filo, Parmesan and Prosciutto wrapped Asparagus... yum

Holiday Centerpiece- White Tulips and Hydrangea, skewered fresh figs

Centerpiece- Gorgeous 18" shallow bowl filled with Succulents and Moss

Catalan Grilled Shrimp with Romesco Sauce (Roasted peppers, garlic, almonds)

Goat Cheese and Sun-dried Tomato Crostini

Raw Bar with Jonah Crab Claws, Mustard Sauce, Island Creek Oysters, Mignonette, Shrimp Cocktail, Grapefruit Ginger Cocktail Sauce

And just a few more to top things off:

These small plates were passed to guests on giant silver trays at a Pharmaceutical Company’s Board of Director’s and Executives Holiday Party:

Syrian Pepper Dusted Swordfish with Romesco Sauce (Roasted red peppers, almonds, garlic and tomatoes)

Grilled Eggplant Roulade stuffed with Mozz and Ricotta

We’ve been catering this high-end holiday event since, gosh, 1997?!? One of my favorite clients, she reminds me of Princess Diana, a very elegant, gorgeous and poised woman. Love her!

Gorgeous home of one of my favorite clients!

Beautiful Kitchen

Billiards Room- the game table was covered with burlap

Guests mingling in the beautifully appointed living room

Spicy Tuna Tartare in housemade wonton chip

Yellowtail, Tuna, Salmon Nigiri; Spicy tuna roll, California Roll Maki

Zucchini Fritter with Eggplant Caviar

Winter Solstice- Pomegranate Martini... yummy!

If you made it this far, thank you so much for taking the time to see the hard work our team puts in year after year. They are amazing. We are amazing. Happy New Year!

Four, yes Four Amazing Events in one Week!!

It’s rare that we have four amazing events in one week. Two gorgeous weddings, a cocktail party aboard the Liberty Clipper schooner out of Boston Harbor and a formal dinner event at the Old State House.

Museum of Industry Wedding on Sat., Sept. 10

The first wedding took place at the Museum of Industry and Innovation in Waltham on the Charles River.

This couple oozed “hip, urban attitude”. The unusual installations in the museum matched this couple’s adventurous attitude about their wedding venue.
The reception took place outside on the river and soon after 150 of their closest friends and families moved to the main part of the museum filled with steam engines, generators, a very old fire truck, bicycles and automobiles.

After cocktails, guests were invited to the Jackson Room for a buffet dinner and an amazing live band by the name of “Now and The Forevers”. This was no wedding band. Call us if you’re looking for a young, hip band for your next event.
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Dinner was:
Thinly sliced Smoked Sliced Sirloin with Chimichurri

Cedar plank grilled salmon over avocado topped with orange/grapefruit segments

Cavatapi with artichoke hearts, fresh spinach, broccoli and tomato, and mushrooms in a light bouillon topped with fresh shaved parmesan

Grilled “Local” Corn Salad with Tarragon and Sugar Snaps

Autumn Greens with Grape Tomatoes, Cucumbers, Shaved Sweet Vidalia Onion and a Balsamic Vinaigrette
And
Heirloom Tomato, Fresh Mozzarella and Sweet Basil Salad with aged balsamic and EVOO

Fabulous assorted breads, rolls, foccacia with Sweet Butter

Liberty Clipper Cocktail Cruise

The next fun event we catered was a cocktail cruise on the gorgeous Liberty Clipper schooner out of Boston Harbor on Tuesday, Sept. 13 for a group from State Street Investments. 40 guests were first asked to help hoist the sails, followed by a sunset cruise including a full bar and delicious hors d’oeuvres.

Roasted Russian Red Potatoes stuffed with
Exotic Mushrooms and Chive Creme Fraiche

Slow Roasted Chicken with Balsamic Caramel Sauce
and Hearts of Celery on Potato Gaufrette

Yellow Tail Tuna Carpaccio with Sun Gold Tomatoes, Basil
and Zucchini Blossom Slaw on Sesame Crisp

Grilled Giant Sea Scallop wrapped in Imported Proscuitto

Grilled Pizza with Tomato Sauce, Parmesan and Basil

Old State House Plated Dinner

On Thursday, Sept. 15, Susan A. Lane Events catered an elegant plated dinner at The Old State House in Boston for 45 guests.

Square Tables with Redwood Scroll Damask cloths, Gold Bengalene underlay and napkins, white with gold rim china and of course, gold plated utensils! The centerpieces came from Winstons.

Guests started off in The Council Chamber with a Harpoon Ale tasting, and a specialty cocktail of “Ye Ole Ginger Vodka Tonic”, as well as a full bar. We passed trays of Local Cucumber Soup, Proscuitto Canapes with Celeriac Remoulade and Mozzarella Bocconcini Skewers with lemon grilled chicken and grape tomato.
Dinner started off with a salad course: Baby Lettuces, with Watermelon, fresh feta, house cured olives, all tossed with a light citrus vinaigrette.
Dinner was a duet entree of Roast Tenderloin of Beef with Gorgonzola Butter and Pan roasted Haddock with a Corn, Tomato and Avocado Relish along with Roasted Baby Vegetables and Fingerling Potatoes. A warm, Summer Berry Crumble with Madagascar Vanilla Ice Cream finished off this lovely evening.

Wedding in Sudbury

Last, but certainly not least, was a fabulous wedding we catered for the daughter of a very good friend of mine. No expense was spared.

It was a mingling of two regions- Northeast (bride) and Southern (groom). The hors d’oeuvres complemented both regions.



Giant Cocktail Shrimp Station

Southern Fried Chicken Brochette with Pepper Jelly and a Sweet Mustard Aioli
Fried Green Tomato BLT on Brioche Toast with Lemon Aioli
Maine Crab Cakes with a Remoulade
Brie, Green Apple and Walnut Wonton with Port Dipping Sauce
Lobster Bisque (with lobster chunks) with Frizzled leeks and demitasse spoons
Sweet Potato Bisquit with Pulled Pork, Chipotle Aioli and Slaw

The specialty drink was Mojito’s and the theme of the cocktail hour was Havana Nights!

The tent was magnificent! Joyce chose all of the bling for the decor, from the hanging crystals on the centerpieces to the beautiful silver pintuck linens on the tables. Gorgeous white hydrangea and orchids hung from amazing crystal vases. White toile was draped around the chandeliers. The giving tree was also covered in crystals.

After cocktails, guests gathered in the tent for a magical evening. The dinner menu was a pre-selected choice of:
Steak au Poivre with a Cognac Cream, Green Peppercorns, topped with Razor thin Onion Rings and leeks, Twice Baked Potato Duchess style, Haricots Verts, and Grilled Tomato

Or

Herb Crusted Cod over Potato Cake and a “Native Corn” Cream over crispy potato cake topped with frizzled leeks and served with Haricots Verts and Grilled Tomato

The wedding cake was magnificent and consisted of layers of white chocolate and lemon. A separate cake for the brides father was a classic red velvet cake.
All in all, my staff and myself both agree, the best wedding we’ve ever done. The setting, the guests, and of course the food could not be matched!

Two Big 5-0 Celebrations

What better way to beat the winter blues than by gathering friends and family to celebrate your big 5-0. Susan Lane Events catered two such events within weeks of each other and they couldn’t have been more different.

The first was for a favorite client of mine. She is a born foodie with a very discerning palate. Her taste in food is more Classical and Italian. Her home is awash in deep reds and golds… again classic and beautiful. We chose linens to match in a golden Bengaline and Organza overlays. Other decor included mountains of pomegranates, chestnuts, pears, artichokes, kumquats, rosemary trees, baby apples and pears as well as gorgeous floral arrangements from Winstons.
Kir Royales were the specialty drink that evening. That one never gets old. Champagne (gold), Chambord (red) and a twist of lemon.

Raw Bar with Blue Point Oysters, Littleneck Clams, Jumbo Shrimp Cocktail and Stone Crab Claws

Garage as Kitchen

Guests at a high top enjoying cocktails!

65 guests flowed throughout the house that evening. No expenses were spared when it came to the food. Here is the menu from that memorable night:

Passed Hors D’oeuvres

Lobster Panini
Brie and Pear Wonton with a Port Dipping Sauce
Pulled Pork on mini buttermilk bisquits with pineapple jicama slaw and chipotle cream
Parmagiano Reggiano Toasts
Scallops wrapped in Applewood Smoked Bacon with a maple cream glaze
Mini Beef Sliders with Caramelized Onions, Cheddar Cheese and Ketchup
Coconut Shrimp with Pineapple Tamarind Dip
Chicken Satay with a Spicy Peanut Dip

Lobster Panini

Pulled Pork on Buttermilk Bisquit with Pineapple Jicama Slaw and Chipotle Cream

Stationary Hors D’oeuvres

Raw Bar
Jumbo Shrimp, Oysters and Littleneck Clams and stone crab claws

All of these served with Traditional Cocktail Sauce, Champagne Mignonette, Lemons, and Horseradish, Mustard Sauce

Raw Bar

Bruschetta Bar
Several Varieties of These Italian Toasts are Available, Including Tomato and Basil Relish on Fresh Mozzarella, House made Caponata on Brie, Red and Yellow Beets with Asiago cheese
Paper thin Prosciutto with Imported Provolone, taleggio cheese, aged balsamic, olive tapenade

Bruschetta Bar

Pepper crusted Grilled Beef Tenderloin over Watercress with mini brioche buns, wild horseradish crème fraiche, and Dijon cream

Farfalle a la vodka
Farfalle Pasta in a Pink Cream Sauce laced with a splash of Pepper Vodka, with Prosciutto, Sun-dried Tomato, and Broccoli Florets

Assorted Cheeses
Sharp Cheddar, Triple crème like St. Andre, Pecorino Romano, Gruyere
Olives and Baguette Slices and Crostini
Bowl of EVOO with garlic, romano cheese, kosher salt, fresh ground pepper

Grilled Kielbasa slices served with a Roasted Garlic Rouille

Dessert

Birthday Cake!!
Red Velvet Cake with Cream Cheese Frosting
Gold and Cream decorated cake with “Happy 50th Santa” Card

Red Velvet Birthday Cake with buttercream frosting

Chocolate Dipped Strawberries
Mini Eclairs
Mini Canolli’s

I think they're having fun!

————————————————————————————-

The second Big 5-0 event we did in January was for a Husband and Father of a delightful family in Dedham. This was to be a casual, fun event for 160 of their closest friends and family members. No gilded candelabras for this event. In fact, our staff was asked to wear tie dyed t-shirts and jeans while passing out baskets overflowing with Grateful Dead pins, rasat caps with dreadlocks, glow rings, Lennon glasses and neon blinking peace sign necklaces. The band for the evening was “The Greatful Dread”. Are you wishing you were invited?! It was a blast!

Guests enjoying some passed hors d'oeuvres

"The Grateful Dread" Band

Our manager for the evening passing a tray of Yucca Fritters with Screaming Aioli

All decked out!

The client had a “Frosty Factory” margarita machine that pumped out very tasty frozen drinks throughout the evening, while others sipped on pilsners filled with Dark N’Stormy’s which contain Barritt’’s ginger beer and dark rum with a slice of lime. Yum! All drinks came garnished with a hanging plastic neon mermaid, giraffe or monkey.

Tables were covered in lime green and purple linens. Teepee leaves, coconuts, mangos, bunches of mini bananas, spicy peppers, shells, starfruit, kumquats and large hurricaine lanterns adorned the food tables. The menu was casual and fun… and somewhat ethnic. See below!

Our Smashing Bartenders!

A third bartender in the sun room

Passed Hors D’oeuvres

Coconut Shrimp with Pineapple Mango Sauce
Southwest Chicken Wonton with tomatilla Salsa verde
Spicy Tuna Roll with Soy Sauce
Pigs in a blanket with mustard
Yucca Fritters with Screaming Aioli
Zucchini and Feta Pancakes with Eggplant Caviar
Wild Mushroom Triangles

Coconut Shrimp with Pineapple Mango Sauce

Spicy Tuna Roll

Stationary Hors d’oeuvres

QUESADILLA BAR
pulled pork with smoked mozzarella
mango, crab, and brie
chicken bruschetta with grilled chicken, tomatoes, mozzarella, parmesan and basil

With guacamole, salsa, and sour cream

PACIFIC RIM
Crispy Asian Chicken Dumplings with Soy Dipping Sauce
Beef Satay with Peanut Dipping Sauce
Shrimp Shumai with Soy Sesame Dip
Fresh Vietnamese Spring Rolls with Spicy Peanut Dip

SLIDER BAR
Beef burgers on sesame seed buns with caramelized onions, cheddar cheese, ketchup and mustard
Pulled Pork on buttermilk bisquits with slaw and chipotle aioli

GRILLED PIZZA STATION
Wild Mushroom, Goat Cheese, and Rosemary
Cheese Pizza
Barbecued Chicken Pizza with tomatoes and scallions
Grilled Veggie Pizza

Sliders and Quesadillas

Dessert

Grateful Dead Birthday Cake
Happy 50th Birthday Rod

Entertaining: A Summer Wedding on the Cape

There is no other type of event I do that harbors in me so many different emotions than a wedding. There is no doubt, weddings are a lot of work for everyone involved, but it is all worth it to see families join together, disagreements aside, in order to witness the joining together of two people in one of life’s most sacred ceremonies.
Last summer, I catered an amazing wedding at a private site on the Cape. There was a home on the site but it was really just a simple summer home. Clearly no part of this luxurious event could take place in this house. Everything was to be shipped in right down to the ovens and bathrooms. Four tents were erected- one would hold a full kitchen suitable in size for plating food for 115 guests. Another was just for storing used china, etc. The third tent was constructed for the catering staff’s equipment. The final tent, the guest tent was magnificent as you can see from the pics.

Our staff arrived the day before to begin preparation. The weather was on our minds and as it turns out, a gorgeous weekend was in the cards. We toiled from the early afternoon into the night, setting up tables, making sure ovens worked. A generator even had to be brought in because of the electrical demands for this demanding event. Early the next morning we gathered again at the site to finish the set-up.

The ceremony took place on site as well. By 4:00 PM, guests arrived by trolley from neighboring hotels and inns, as a funky reggae band played some island sounding beat.

Servers passed white lilac garnished trays of sparkling water and lemonade, as well as glasses of Veuve Cliquot Champagne. The couple chose a short ceremony and after rings were exchanged and the officiant announced the new couple to the crowd, the reggae band once again began playing those seductive rhythms, so redolent of the islands. The wind was blowing ever so slightly and the sky was as blue as a big bowl of sapphires. It was going to be a magical day.

Guests were famished and we were prepared to impress them with a stunning menu. Four specialty cocktails (one of which was non-alcoholic) were served in bakers jars- Mojito’s, Flirtini’s (Razberi Vodka, Cointreau, proseco, pineapple, lime and cranberry juice), Mango Martini’s and a Ginger Beer punch.

And there was a full bar located in an abandoned gazebo!

There were passed hors d’oeuvres as well as a stationary table of Mediterranean tapas type finger foods. Servers passed, just to name a few, classic crab cakes with remoulade, polenta triangles with eggplant tapenade, and roasted pea puree with arugula and parmesan on crostini’s.



Some of the tapas included tiny falafel with mini pita’s, tzatziki and spicy harissa sauce; a variety of middle-eastern dips and local fresh goat cheese towers topped with slow roasted cherry tomatoes, pink peppercorns and crushed fresh garlic.

At this point in the reception, I remember not being able to wipe the silly grin off my face. I think that secretly, I imagined my daughters’ weddings to be this amazing. Everyone was dancing, laughing and enjoying this picture perfect day.
After guests feasted on hors d’oeuvres, it was now time to enter the dinner tent. The decor selected for the event reminded me of how an elegant sailboat might be decorated. The linens and floral arrangements were simply spectacular.

A new band, all the way from New York City, tempted guests into the tent with some hip jiving blues tunes. Toasts were made to Kir Royales (Champagne, Chambord and a twist of lemon) and soon after each place setting received a mouthwatering carrot ginger soup with frizzled leeks.

This was followed by a Chilean Sea Bass with a hoisin-brandy glaze, a Yukon gold potato cake and sesame ginger sugar snaps. A vegetarian alternative was offered replacing the sea bass with a firm tofu that was seasoned with a dry rub and grilled.
After much dancing, dessert was served. Two large tables were festooned with multiple cakes on one (Chocolate Mud Cake, Strawberry Shortcake and a Hazelnut Dacquoise Cake) and assorted sorbets (Cassis, Mango and Passion Fruit) on the other. Guest tables also received a hydrangea garnished tray of mini pastries including Chocolate Mousse Cups, Chocolate Dipped Strawberries, Belgian Truffles, Chocolate Eclairs and Fresh Fruit Tartlets.
Guests danced well into the night to some reggae tunes. As if the gods above were watching, a lovely ocean breeze cooled off the tent and all I could think was, life is good!
Enjoy the pictures from this special day.

Passover Celebration

I’ve catered many seders and the biggest challenge has been to come up with creative and delicious menus without using any chometz: barley, wheat, rye, oats and spelt, except for matzoh; while also keeping with some of the other long time traditions of this very important Jewish holiday. There are many other food restrictions depending on each clients religious background. For instance, American Jews who are Ashkenazim do not use kitniot, or legumes (such as soy, peanuts, and peas), corn and rice. Most Israeli Jews are Sephardim, so these food items are acceptable as long as they are kosher for Passover.
I’ve put together what are my favorite recipes for this holiday. I am very picky about flavors, textures, the ying and yang (sweet and sour; hot and cold; smooth and crunchy; sweet and savory) so keep in mind that these are all exceptional recipes. Enjoy!!

Mini Potato Pancakes with Smoked Salmon and Shallot-Dill Crème Frâiche- serves 4-8 guests
This is an old catering favorite. These little latkes come out nice and crispy and are very addictive.
Double the recipe so you have extras for the kids. Serve with some nice applesauce.

1/2 c. sour cream (or crème fraiche)
6 T. minced shallot or red onion
4 T. fresh dill, chopped
3 T. fresh lemon juice

Small package Smoked Salmon- about ¼ lb.
Fresh chives- optional
Freshly ground black pepper

Mini Potato Pancakes – recipe follows

Mix sour cream, shallot or red onion, dill and lemon juice. Season with pepper. (Potatoes and sour cream mixture can be made 1 day ahead)

Place 1/2 t. sour cream mixture on each warmed (not hot or will melt the mixture) pancake followed by a small slice of smoked salmon, some chopped chives and freshly ground
black pepper.

Mini Potato Pancakes

8 medium Yukon Gold or Idaho potatoes, peeled and halved
Canola or Vegetable Oil for Frying
Salt and Pepper

Heat canola oil in 1/2 inch of oil in large frying pan or in deep fryer.
Grate potatoes in food processor with grater attachment or grate by hand. Put the grated potatoes in a colander that is set inside a bowl. Press on the potatoes to squeeze out the excess water. Let the liquid stand for a few minutes; the starch will settle at the bottom of the bowl. Pour off the liquid and add the grated potatoes to the potato starch. Add the salt and pepper and mix well. Form flat patties in your hand.
Place up to 4 patties in fryer and turn after about 3 minutes depending on how hot your stove or fryer is. They should be golden brown in color (or lighter if you will be freezing them to be reheated at a later time). Fry second side 2-3 more minutes, checking constantly to prevent over browning them. Remove from pan or fryer and place on several sheets of paper towel. Put several more paper towels on top of pancakes to remove excess oil. They are ready to be served at this point or to freeze or refrigerate on baking sheet in between layers of wax paper. To reheat, place pancakes on new baking sheet and bake at 350 for 6 minutes. Let cool slightly before adding remaining ingredients.

Tarragon Gimlet
This is one of my favorite cocktails. Well worth the effort. You will wow your guests with this one.

2 oz “Rain” Vodka – (organic vodka made with corn, thicker than other vodka’s)
1 oz tarragon simple syrup (recipe below)
¾ oz. fresh lime juice

Shake with ice and strain into martini glass.
Garnish with asian toothpick with cranberry

Tarragon Simple Syrup

16 cups sugar
16 cups water
2 good sized bundles tarragon

Combine 3 ingredients in pan and just before it comes to a boil, take off heat and let steep for 15-20 minutes. Strain the syrup and discard tarragon.
( Be very careful. The tarragon can be overwhelming. You want the sweet essence of the tarragon. While steeping, continue to taste the syrup every five minutes and make sure it doesn’t taste dirty or bitter. Once it does, strain the syrup immediately and get rid of tarragon.)

Celery and Parsnip Soup with Green Onion-Dill Matzo Balls- serves 8- adapted from Bon Appetit April 2000
We made this soup for a seder a few years back and it was a huge hit. The celery and parsnips add a wonderful complex flavor to the soup and the matzo balls are to die for.

6 tbsp. butter
9 cups thinly sliced celery stalks (about 2 bunches)
2 cups finely peeled and chopped parsnips (about 12 ounces)
1 ½ cups chopped scallions
2 garlic cloves, chopped
1 thick slice ginger
6 cups chicken stock- low sodium

½ cup finely chopped celery leaves
Green Onion-Dill Matzo Balls

Melt butter in heavy pot over med. Heat. Add next 5 ingredients. Cover and cook for 10 minutes. Add 6 cups stock and bring to a boil. Reduce heat to medium low. Simmer uncovered until vegetables are very tender, around 15 minutes.
Puree soup in batches in blender or with hand held burr mixer until very smooth, adding celery leaves to every batch. Return to pot and season with salt and pepper. You can make the soup up to 2 days ahead.
Reheat with matzo balls and serve.

Green Onion-Dill Matzo Balls- makes 16

6 tbsp. chicken fat (schmaltz) or butter
4 green onions, thinly sliced
4 large eggs
¼ cup fresh dill, minced
2 tbsp. seltzer
1 tbsp. sugar
1 ¼ tsp. kosher salt
¼ tsp. ground ginger
¼ tsp. ground black pepper
1 cup unsalted matzo meal

Melt schmaltz or butter in small skillet over med. Low heat. Add the scallions and sauté for a few seconds. Set aside. Whisk eggs and remaining ingredients in medium bowl until well blended and then stir in the onion mixture. Cover and chill at least 6 hours.
Bring large pot of well salted water (like the ocean!) to a boil. Form matzo balls out of the mixture (about 16) with wet hands and drop them into the pot. Cover and boil matzo balls until very tender, about an hour. Transfer to shallow dish and chill.

Beef Brisket with Caramelized Vegetables- serves 8-10

2 cups packed brown sugar
2 cups Spanish sherry

Dissolve this mixture in pan over medium heat.

6-7 lb. brisket seasoned with salt and pepper
1 quart beef stock
10 carrots- sliced into 1” rounds
6 medium onions- cut into quarters
6 stalks celery- cut into 1” pieces
2 bay leaves
4 cloves garlic

Preheat oven to 350.
Place brisket in large dutch oven (like a Le Creuset). Surround with veggies, beef stock, bay leaf and garlic. Pour sherry mixture over the top. Cover and bake for 3 – 4 hours or until very tender. Take veggies out and place them on a baking sheet. Continue to cook them in oven at 450 degrees or until caramelized. Meanwhile, on stove top bring meat to simmer over low heat to keep warm.

Slice the meat and serve with leftover strained juices and caramelized veggies.

Chicken Pandora with sun-dried Tomatoes and Artichoke Hearts- from Joan Nathan, The New American Cooking (Joan Nathan is an authority on Jewish-American cooking). This reminds me of a Chicken Marbella, the famous chicken dish from The Silver Palate.

1/2 cup good quality red wine vinegar
1/2 cup plus 1 tbsp. extra virgin olive oil
1/2 cup fresh oregano
1/2 cup fresh parsley, chopped
1 head fresh garlic, peeled and pureed
Kosher salt and fresh ground pepper to taste
3 bay leaves
1 cup pitted green olives, halved
5 lbs. boneless, skinned chicken breasts, halved
3/4 cup dark brown sugar
1 cup good red wine
8 shallots chopped
1 tbsp. butter
1 cup sun-dried tomatoes
2 16-ounce cans artichoke hearts, drained

In pyrex baking dish, 9 x 12″, combine vinegar, 1/2 cup of the oil, the oregano, parsley, salt and pepper, bay leaves, and olives. Add the chicken breasts, turning a few times and marinate, covered, in the refrigerator overnight.
The next day, sprinkle with the brown sugar and red wine. Bake for 1 hour, covered in a preheated 350 degree degree oven. Cool.
While the chicken is cooking, in frying pan, saute the shallots in the butter and remaining tbsp. of oil over med. high heat. Add the sun-dried tomatoes and artichoke hearts.
Just before serving, pour the sun-dried tomato mixture over the chicken and reheat in a 350 degree oven for 15 minutes. Discard the bay leaves and serve.

Roasted Garlic Mashed Potatoes- serves 10

1 head of garlic
Olive oil
3.5 lbs. Idaho Potatoes- peeled and cut into 8ths
Kosher salt
2 cups half and half
1/2 stick of butter
Kosher salt and fresh ground pepper
Cayenne Pepper

Put garlic bulb on piece of aluminum foil and drizzle with 1/4 cup olive oil. On baking sheet,
In large pan place potatoes, a tablespoon of kosher salt and enough water to cover potatoes. Bring to a boil and cook until pierced easily with a fork. Drain in a colander.
Add garlic cream to potatoes and whip well. Season with salt and pepper and dash of cayenne.

Chocolate Fondue

2 lbs. good quality bittersweet chocolate, chopped

Fresh Strawberries
Banana chunks- don’t cut until ready to use
Dried apricots or mango
Fresh Pineapple
Matzoh, nuts and raisins- dipped all together, they make a nice crunchy bite
Meringue cookies
Long wooden skewers

Melt all but ½ lb. of the chocolate in top of a double boiler (or metal mixing bowl set over, not in simmering water). Remove chocolate from heat when it is melted or between 110 and 115 degrees on a candy thermometer. Add in the remaining chocolate pieces to temper the chocolate and stir with a wooden spoon until melted. Can reheat a little again, but very slowly. Place chocolate in serving bowl or in a fondue pot over a flame and start dipping!

Easter Feast

Easter gives us permission to finally celebrate the arrival of spring. Until then, we privately celebrate each new rise in the temperature. With that in mind, I’ve put together some of my favorite Easter cocktails, hors d’oeuvres and dinner recipes. Of course, none of this may be consumed until the egg hunt is over!
I love sparkling wine on Easter because unlike a martini or other hard liquor drink, one can still navigate the tasks of the day without needing to take a siesta. The two cocktails below are my favorites.
Portions of the two hors d’oeuvres featured can be made the day before. You may add a nice spring crudite or cheese tray if you like. My ex-mother-in-law used to serve a simple crudite with celery, radishes and sea salt and maybe a shrimp cocktail before Easter dinner. I always thought that was a wonderful idea because we all still had plenty of room in our stomachs for the main meal! So, instead, maybe do a crudite with the Prosciutto Wrapped Shrimp or shrimp cocktail with the Pea Puree Crostini. Don’t feel bound by what is written here. The whole idea is to make it your own; add your own signature to your efforts. And most importantly, enjoy the day!

Kir Royales- Champagne, Proseco or Cava with a splash of Chambord liqueur and a twist of lemon

Italian Mimosa- Proseco, a tiny splash of Cointreau, and a splash of orange juice and pomegranate juice

Roasted Garlic-Pea Pureé with Arugula & Parmesan on Crostini- 2 dz

1/4 c. EVOO
2 large heads garlic- roasted
lg. piece parmigiano-reggiano or Pecorino Romano(about 3/4 lb)- freshly grated
two 10-oz pkgs. frozen peas-thawed
2 tsps. lemon juice
salt & pepper to taste

Purée these ingredients.

Fresh arugula leaves- 24
1 sourdough or French baguette or ficelle

Slice baguette on angle, bake-off with olive oil, salt & pepper or just toast alone.
Top each slice with tsp. of purée, then an arugula leaf, then a slice of shaved parmesan or romano.

Prosciutto-Wrapped Shrimp

36 jumbo shrimp- raw, peeled and deveined
36 thin slices prosciutto
36 fresh basil leaves
36 bamboo skewers, soaked in water 30 minutes

2/3 cup red wine vinegar
4 T. Dijon mustard
2 T. chopped garlic
1 cup olive oil

Place individual pieces of prosciutto on work surface. Place basil leaf on end of each piece of ham. Place 1 shrimp on each basil leaf. Roll up shrimp in the prosciutto. Can be prepared one day ahead.
Combine vinegar, mustard and garlic in blender. Gradually add oil, blending well. Season with kosher salt and pepper.

Grill shrimp three minutes per side. Serve hot or room temp with sauce.

Rosemary and Garlic Roast Leg of Lamb- Serves 8

There are many ways in which to roast a leg of lamb, but I always go back to the flavors which most naturally enhance the flavor of the lamb- lemon, rosemary and garlic. You can’t go wrong with this dish. It is amazing!
When choosing a wine to serve, you’ll want one that is as assertive as the flavors in this dish. I would personally go with a Bandol made from the Mourvedre grape or a domestic Syrah. These wines both have a peppery, herby quality that would go well with this rustic dish.

1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper

Sauce:
1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
2 cups diced onions
2 cups chicken stock
1 cup good red wine

Preheat the oven to 400 degrees F.

Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 135 degrees for med. rare. Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.

Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.

Quick pan roasted new potatoes- serves 8

2 lbs. tiny new potatoes
10 garlic cloves- smashed and peeled with flat end of knife
1/2 cup olive oil

Preheat oven to 425 degrees. Place baking sheet in oven with oil. Fill pot with water and tablespoon of salt. Bring to boil. Set potatoes in water and boil for about 30 minutes. Drain. Put potatoes back in pot. Add the garlic cloves and with wooden spoon just smoosh the combination a tiny bit. Take baking sheet out of oven and add the potatoes to it. Return to oven and cook for 15 minutes. Turn them over with a spatula and return to oven for another 15 minutes. Sprinkle with a little kosher salt and pepper and serve. They should be nice and caramelized!

Sauteed Spinach and Swiss Chard- serves 8

With all the rich foods above, I like to bring in a vegetable that will cut the heaviness of them. I love mixing greens like spinach and swiss chard. The combination of bitter and sweet lends itself well to the lamb and potatoes. And, it’s simple to make.

Two bags of spinach
Two bunches of swiss chard- cut into 3″ wide strips- I keep the stalks on- very sweet!
salt
1/4 cup olive oil

Wash the spinach and swiss chard in a colander. Without draining too well, place the greens in a large pot and place on medium heat. Sprinkle the greens with a teaspoon or so of kosher salt. Cook down for a few minutes and strain out water. Place empty pot back on the heat and increase temperature to med. high. Add the oil to the pot and warm. Add in the greens and saute using tongs to move the greens around. Test one of the chard leaves for doneness. When tender, they are done. Do not overcook.

If you’ve never tried this famous Italian custard, trust me… amazing.
It is light, airy and rich all at the same time. Served over fresh berries, it is a refreshing finish to a rich lamb dinner. For those guests who can’t imagine how lovely this delightful dessert is, have on hand some Easter cookies or lemon bars.
The basic ratio for ingredients is one egg yolk to one tablespoon of sugar to one tablespoon of Marsala wine. Since we are making this recipe for 8, I will be adding slightly less Marsala and sugar.

Zabaglione- serves 8

8 egg yolks
~ 8 tbsp. sugar- a touch less
~ 8 tbsp. Marsala- a touch less

3-4 small cartons (six to eight ounces each) of any combination of fresh berries- blueberries, blackberries, raspberries, sliced strawberries

In a pyrex bowl or other heatproof bowl, whisk the egg yolks, Marsala, and sugar together until smooth. Place over, not in, a pot of slightly simmering water. Continue beating at medium speed (handheld mixer) until the mixture becomes a pale yellow and looks like ribbons, about 8 minutes. If you do not beat the mixture continuously, the mixture will curdle (same if the bowl touches the water below). Remove from heat and serve immediately over fresh berries in glass dishes.

Ladies Luncheon

Chicken Salad with Honey Jalopeno Dressing, Fresh Fruits, Avocado and Warm Bread Sticks

Maybe it’s the 50 degree temperatures. All I know is I’ve been craving this dish all week long. Just yesterday in fact, a good friend called me for the recipe. We all have one thing on our mind… spring. I’ve catered many a ladies’ luncheon (various celebrations including baby shower, wedding shower, fundraiser), and this dish is always my favorite. It has everything a lunching lady is looking for- healthy, has lots of fruits and vegetables, and it’s full of complex flavors and textures. A true winner.

Chicken Salad with Jalopeno Dressing
Serves 8

Dressing
1 Cup mayo
4 Tablespoons honey
2 Tablespoons Apple cider vinegar
2 Tablespoons corn/canola oil
1 teaspoon or more chopped jalopeno
½ teaspoon paprika
½ teaspoon dry mustard

Process in food processor and chill

Chicken
10 boneless or on bone chicken breasts
Two 14.5 oz. cans Chicken Broth
1 handful parsley
Kosher Salt and Fresh Ground Pepper

Poach chicken breasts in chicken broth, parsley, s & p. Simmer 40 min. Let cool in broth. Pull chicken apart.

Fruits, veggies, breads & butter
Red lettuce leaves from whole bunch
2 peeled Avocados- sliced
2 oranges peeled and sliced
16 strawberries sliced
4 plums/ peaches or nectarines- sliced
1 large bunch green grapes
1 large bunch red grapes

Freshly baked Pillsbury Breadstiicks and sweet butter for 8 people

Line big platter with red lettuce leaves
Place pulled chicken in center of platter
Surround chicken with slices of avocado, sliced strawberries, peaches, and bunches of grapes.
Place the dressing in a bowl next to the platter.
Place Breadsticks in a basket accompanied by sweet butter.

Celebrating a Bat Mitzvah

Throughout the years, I’ve catered just about every kind of event you can imagine, from a rock climbing party celebrating a man having climbed all the highest peaks in North and South America to a lavish James Bond cocktail party replete with gaming tables and dancing girls behind a screen. I’ve seen everything and without a doubt my favorite celebration is still the Bar or Bat Mitzvah. The energy at these events is contagious. Everyone’s in a good mood. I’m not sure if it’s because they’ve just spent the better part of the morning in a room listening to multiple readings from the Torah and they can’t wait to break out, or maybe because the day symbolizes the passage of a child into adulthood, which I think would give anyone goose bumps. I don’t think I myself ever made that transition and I’m almost… Nevermind!
I’ve been catering these celebrations for over 15 years and it doesn’t matter if you spend $5,000 or $50,000, the end result is the same. The kids always make it seem like it’s the best party they’ve ever been to. Maybe that’s why I like catering these events!
I understand the social pressure that parents must feel to throw an “out of this world” party, but I’ll tell you a secret. I did a fairly low key Bat Mitzvah last year and overheard the children say that it was the best Bat Mitzvah they had ever been to. Long and short of it is, the recipe for a successful Bar or Bat Mitzvah is to make sure the food is fabulous, that you get a really good d.j., pick some fun yet sophisticated linens, a few games and some creative centerpieces. Anything beyond that is a waste of money. This is a kids party. Now, if your party is mostly adults, again, make sure the food is excellent, pick some elegant linens and centerpieces, and make sure the entertainment is current and tasteful.
The last Bat Mitzvah I catered was gorgeous. It took place at Temple Shir Tikva in Wayland, MA and Jodi Raphael of Jodi Raphael Events chose the linens and centerpieces with my client. Absolutely gorgeous! She has beautiful taste.

And the photographer, Allan Dines of Northstar Photography, took some amazing shots which I’ve featured in this blog.

Because the event was being held in a temple, certain Kashrut (the set of Jewish dietary laws) had to be followed. Milk is not eaten with meat. Dairy may not follow meat. Since most of my Bar or Bat Mitzvahs enjoy a Sundae bar, that basically determined the menu. It was to be fish and dairy. My client warned me ahead of time that she was a big foodie. So in addition to the Kashrut I had to make sure that the food was contemporary and that it challenged her palette. I think we succeeded! The food was stellar this day. During the cocktail hour, guests feasted on:

Curried Carrot Soup Sips in demitasse cups- recipe below!!

Brazilian Yucca Fritters with Screaming Aioli- recipe also below!!

Smoked Salmon Tartar in Potato Cups with Lemon Aioli and Fried Caper

Garlic Crostini’s topped with goat cheese, oven roasted tomatoes, sautéed wild mushrooms and truffle oil

Zucchini and Feta Pancakes topped with Eggplant Caviar

The children enjoyed:

Oriental Tapas Station overflowing with Fried wontons with duck sauce and hot mustard, crispy spring rolls with plum sauce,
California Rolls(no shellfish- pressed polluck used instead), and
Vegetarian and Cucumber Maki with soy sauce, pickled ginger and wasabi.

The adults munched on a plated salad of:

Baby arugula, riesling poached pear, crumbled great hill blue cheese, candied pecans, and mixed greens with Cider croutons and champagne vinaigrette

And then enjoyed a buffet of:

Sake Miso Marinated Sea Bass
with wasabi oil and soy lime syrup
Braised baby bok choy
Stir Fried Asparagus tips with black bean sauce
Sweet Corn Risotto
Assorted Iggy’s Breads with Sweet Butter

Followed by:

Mile high Chocolate Fudge Cake
Chocolate Dipped Strawberries

While the kids enjoyed a simple buffet of:

Bow-tie Pasta with Tomatoes, Mozzarella, and Basil
Garlic Bread
Ceasar Salad with homemade croutons
Veggie and Cheese Quesadillas with salsa and sour cream

And saved their appetite for the grand finale:

OVERFLOWING ICE CREAM SUNDAE BAR
Chocolate, Vanilla, Oreo ice cream; Hot Fudge Topping, Hot Caramel Topping, Strawberries, whipped cream, sprinkles, Oreos, Heath bars, m&m’s, peanut butter cup pieces and of course…Cherries

And last but not least a 3 tiered Cupcake Display with Chocolate, Vanilla Bean and Cookies and Cream cupcakes filled with Sweet Cream

It was a stellar event enjoyed by all on a crisp, sunny January afternoon. I’ve posted a couple of recipes below from the adults hors d’oeuvres. If you are interested in any of the the other recipes, feel free to email me at susan@susanalaneevents.com and don’t hesitate to contact us when planning your next bar or bat mitzvah. Enjoy!!

Yucca Fritters
(yield 15)

1 lb. Yucca (peeled and small dice)
1 Idaho potato (peeled and small dice)
1 Tbsp. vegetable oil
2 shallots (peeled small dice)
1 celery stalk (small dice)
2 garlic cloves (small dice)
¼ cup heavy cream
2 tbsp. fresh herbs- like rosemary, thyme- minced finely
kosher salt
fresh ground pepper

1 cup all-purpose flour
2 eggs beaten with a fork
2 cups panko bread crumbs

Vegetable oil for frying

Fill medium saucepan with water and two tbsp. salt. Bring to boil. Add yucca and potato and boil for 5-8 minutes or until fork tender.
Remove yucca and potatoes with slotted spoon and place on sheet tray. Allow to cool to room temperature.
In medium sauté pan, add the one tbsp. of vegetable oil and bring to medium heat. Add diced shallot, celery and garlic. Sauté until translucent.
Place cooled potato mixture and sautéed veggie mixture into a large mixing bowl. Add heavy cream and chopped herbs, salt and pepper and mash together, making sure to combine all ingredients well.
Turn this doughy mixture out onto flat surface and roll into 2” x ½” fingers. Dip each finger into separate bowls of first, flour, then egg, then panko bread crumbs.
Heat ½” oil in high frying pan to medium high heat. Place fingers in hot oil one at a time, turning frequently until golden brown on all sides. Drain onto paper towels. Serve hot with a Spicy Aioli which is a simple combination of Hellmans’ Mayonnaise and a few dashes of Sriracha hot chili sauce.

Curried Carrot and Ginger Soup

½ cup onions chopped
½ cup scallions chopped
2 small shallots, peeled and diced
1 tbsp gingerroot, peeled and minced
2 tbsp butter
1 tbsp curry powder
1 tsp ground cardamom
1 bay leaf
salt and pepper to taste
4 cups carrots, sliced thin
2 ½ cups vegetable broth
1 cup unsweetened coconut milk
½ cup sweetened coconut milk- like Coco Lopez
fresh lime juice

Saute in hot skillet onions, scallions, shallot and gingerroot in butter with curry, cardamom, bay leaf and salt and pepper to taste until onions are softened. Add carrots and broth and cook on simmer for 20 minutes or until carrots are soft. Remove bay leaf.
Transfer to bowl of food processor and add coconut milk, processing until very smooth. Add juice from half a lime. Add tablespoon of water at a time if soup needs thinning.
Season with salt and pepper.