Wedding Bells Are Ringing

Advice from my Petaluma Post column on planning your wedding...

Wedding bells are ringing, not yet for you, but loud and clear here at the catering company.  For actually catering events we are in our slow time of the year, but with the brides we are bustling.  Did you get you ring for Christmas, New Year’s or maybe Valentines?  You are wondering where to start to make your big day happen.  I have been catering wedding for nearly 25 years and thought I could help out with a few hints.  I tend to be very logical and a bit less bridal, perhaps it will help you start out.

The Date!  Very often this is the first thing that is set.  I recommend choosing a month vs an exact date, unless it has a sentimental reason.  Why you ask?  As you start looking you might pass by a great location or caterer if you are focused on a specific date.  Maybe the next weekend would work out too.  Choose a season that like and work within it.

First things to book are the site and the caterer.  You know the site can only take one event in a day, and many caterers like us can only take one or two in a given day. 

For your site, here are some questions to think about:  Can you have both the ceremony and reception in the same location?  How many guests do they hold? (this can help keep your guest list down if they are limited)  Indoors or out?  If bad weather happens is there a backup place on property?  Price, this can really be a decision maker.  Remember to think outside the box, family homes, parks and beaches can be a great settings.

For caterers, plan this to take up to 6 to 8 weeks to find, confirm and plan.  We have an initial discussion with our couples to create the event you have in mind.  I suggest you come with ideas, and a budget in mind.  Not every wedding is Lobster and Filet but it can still be yummy and fun.  What are your favorite foods?  Where did you meet?  This is a day for the two of you so add your special touches.  Then we create an estimate with menu, rentals and costs.  After that we often do a tasting.  I highly recommend at least one site visit with my clients to complete the plans.

The next thing to book should be what is most important to you.  Is it pictures of a life time, the bouquet you will carry down the aisle or rocking the night away to a hot DJ?

When thinking about your DJ or band there are many things to consider.  Bands have a great energy, but a DJ can play a wider variety of your favorite songs.  A DJ is more cost effective, while bands can sometimes have additional requests you will have to fill (stage, lighting, special food requirements).  When looking at DJs there are independents and DJ companies that might have several to choose from.  When working with a company I recommend that you meet your DJ, you want to make sure that you match well.  Also how active do you want your DJ to be?  Just play music?  Make announcements?  Some will even bring costumes and teach line dancing.

Photography can be very important, in 20 years you won’t have a piece of cake left, but you will have you photos.  A current trend is to have an engagement session with your potential photographer - this is a great idea.  Make sure their style and ideas blend well with you.  Maybe you don’t want to stand in a fountain or you are a bit more adventurous it is good for your photographer to know.  I always recommend that you make a photo list if there is anyone outside of traditional family that you would like photos with.  It is also a great idea to designate a helper, the photographer won’t know who cousin Tony is (is it a girl or a guy even).  But keep in mind you want to enjoy your wedding reception and keep your photos orderly and prompt so you can party!

Flowers are the delicate touch to your day.  When looking a bouquets look at the style and color more than flowers.  The flowers can be very delicate and seasonal.  Flowers that can hold up to an hour of photo shoot might not hold up to a 90 degree wedding day on the top of a mountain.  Be creative bring a bit of whimsy in - are you a country girl with wild flowers, a city girl with a bit of bling?  This is your day.

The piece de resistance is your wedding cake.  Here we can have lots of fun.  Most cake bakers can take a few to several cakes in a day, so this does not need to be on the top of your list to get done.  Do you like cake?  The tradition of cutting the cake can be done with any dessert.  It is supposed to represent the care that you will take of each other for the rest of your lives.  Assorted desserts are very popular.  Cupcakes and mini pies can be a lot of fun too.  What about an ice cream station?  Have you ever met a dessert you didn’t like?  Neither have your guests

The next few months are going to be very crazy and busy.  Remember to stop and take time for yourself personally and the two of you as a couple.  Turn off Pintrest, put down the magazines and breath.  It will be here before you know it.

You can get more advice from Preferred Sonoma Caterers website... I'd start with Cost Planning.

Do you fondue? A tantalizing Dinner for Two

 From my Petaluma Post column, enjoy...

Wow, you would think we were back in the 70’s, fondue is the thing.  Time to check the cabinets and pull out those fondue forks and set up for a romantic evening.  The barriers to what can be dipped and what you dip it in have expanded; all the old classic fondues are back, along with a lot of new options.  Here are a few of my favorites

Asian Peanut Fondue

½ cup Peanut Butter

½ cup Soy Sauce

1 cup Red Wine Vinegar

1 cup Olive Oil

½ cup Brown Sugar

1 tsp Red Pepper Flakes

Simply mix all the ingredients well.  I like to us my electric hand blender; it does a very thorough job.  Then warm.  I like to warm it on the stove first, but you can just put in your fondue pot over the flame; just remember to stir it a bit.

For dipping, try blanching some of your favorite vegetables, like from fresh cut bell pepper and snap peas, along with some chilled sliced grilled chicken breast.  You can reheat some shu mai that you can pick up frozen at the market.  This is one of my husband’s favorites - he’ll eat anything with peanut sauce.  This is also a great peanut sauce, hot or cold, to add on the side to any Asian dish.

Fondue Trivia: Did you know if you something falls off your fork into the sauce you have to kiss whoever is to you left?

Another great opener is also a classic cheese fondue, which happens to be my favorite.  I love cheese.

Classic Cheese Fondue

1 Tbl Vegetable Oil

1 clove Garlic minced fine

2 Tbl Flour

1 cup White Wine

8 oz shredded Swiss

8 oz shredded Gruyer

½ dry mustard

Place the olive oil and garlic in a heavy bottom sauce pan, and heat till the garlic is just barely cooked; you want to be cautious not to brown or burn.  Remove from heat and add in the flour and stir to make a roux.  Return to heat on medium low, whisk in the white wine.  This will create a thickened sauce.  Bring to boiling lightly for 3 to 5 minutes stirring often.  Turn the heat to low and slowly add the both cheeses.  I recommend using a wood spoon or spatula to keep the bottom of the pot clean so it does not burn.  Then just transfer to the fondue pot.

Dippers for cheese are typically chunks of crispy bread, fresh apple, blanched broccoli or cauliflower, grilled pieces of sausage or asparagus.

Trivia: All dippers should swirl their bread in a figure eight mention, just dipping is bad form (hint: it also helps to stir the cheese).

Classic Oil Fondue

Note:  Please remember that this is using boiling hot oil and should only be done with proper equipment, and should not be left unattended.

This is the type of fondue where you will actually be cooking the dippers in it, not just adding a warm sauce.  Start with a Fondue Pot using a White Gas Burner and 4 to 6 cups of peanut oil.  The reason we must use peanut oil is that it has a high smoking point.  Expect it to take 30 to 45 minutes to get up to temperature (about 300 degrees).  If it smokes, it is too hot.

For dippers here are a few of my favorites:

Tri Tip: Season 1 pound of cubed tri tip, remember to cut into bite size cubes, and marinate in 2 Tbl soy sauce and 1 tsp garlic powder for 1 to 2 hours before cooking.  Drain and pat dry

Crimini Mushrooms: Great additions for your vegetarians, treat the same as tri tip

Italian Meat Balls & Raviolis: Pre-cooked and cooled.  Serve with a side of marinara

Bell Peppers, Red Onions: sliced and raw

The top of the evening should always be a chocolate fondue; this is a great way to finish any dinner!

Chocolate Fondue

1 cup Heavy Cream

2 cups Chocolate Chips, semi sweet

Bring the cream to a boil in a heavy bottom pan, turn the heat off, and stir in chocolate chips till melted.  Yes it is that easy.  This holds really well and can be made ahead and just microwaved when needed.  If you make it ahead try not to eat it all before the party!

Dippers: Fresh fruit like Strawberries, banana pineapple*, kiwi*.  *Wet fruits will be harder as the chocolate will tend to not stick properly.  Cookies, graham crackers, marshmallows and anything you can think of.

You can have some fun here.  Lay out graham crackers with toppings that can then be pre-dipped in marshmallow fluff, peanut butter, almond butter, strawberry jam, and sweet cream cheese.  Your guests can spread then dip. 

For a party or just two, fondue is a lot of fun!

Healthy Not Boring 2 – Greens

From my Petaluma Post column.  You can find the first installment of this at http://blog.sonomacaterers.com/2012/01/healthy-not-boring.html

Last January I started to write on healthy eating, the holidays have come and gone and we are all feeling just a bit sluggish.  Too much candy and rich food, time to clean out the fridge and feel good about what you are eating again.

I am a huge fan of greens; most people’s first thought is of overcooked mush that grandma put on the table, or that same salad you have had a thousand times because you are supposed to.  These days the greens are young and tender, easy to toss into almost any dish.  Salads can have great variety with just a little thought, but you can also add greens to cooked dishes as another way to get them into your diet without getting bored.

For uncooked greens I love baby wild arugula.  It has a smaller firmer leaf than the classic and is not quite as peppery. With the thicker leaf it also has a bit more tooth in texture.  It always makes me feel like I am eating healthy.

Baby Wild Arugula Salad with Yam Croutons

1 medium yam, cut ¾” cubes, skin on

2 Tbl olive oil

Pinch cumin

Salt and pepper

8-10 oz of Baby wild arugula

2 Tbl sherry vinegar

4 Tbl olive oil

1 Tbl honey

Salt and pepper

Toss the yam cubes with oil, salt, pepper and cumin, and place as a single layer on a baking dish or cookie sheet.  Bake at 350 degree for 10 to 12 minutes, stir, bake another 10 to 12 minutes.  Allow to cool.  Although these are croutons, they are not crunchy; they have a firm skin and soft interior.

Combine the vinegar, oil, salt, pepper and honey to make the dressing.  Put the arugula in a bowl with the yam croutons, and toss with the dressing.  For an extra touch try adding toasted pumpkin seeds or Chèvre.

Another great way to use greens is in pasta.  You can find beautiful baby chard in many stores.  Try just a simple garlic and olive oil pasta tossed with fresh baby chard.  It will wilt and melt in beautifully.  Serve with your favorite Italian dish, something like chicken cacciatore.

The Asian greens on the market are a great addition to look at also.  From baby bok choy to red tatsoi.  You can often find what is called Asian braising greens in the bulk greens section.  Try adding to a stir fry with some fresh garlic and light soy.  After sautéing finish with just a touch of Sesame oil for a pop of flavor.

Baby spinach is a main stay in our home.  My husband jokes about the day that I fed him spinach for all three meals.  I find it great to toss into a frittata or an omelet.  Makes a great salad for lunch or dinner, and wilts down for a great side dish to a heavier entrée.  Remember entire bowl of greens can wilt down to next to nothing.

Spinach and Mushroom Frittata

9” skillet

6 eggs

2 cups baby spinach

¼ cup shredded cheese - I like a parmesan or romano

½ cup cherry tomatoes cut in half

2 Tbl oil

Any added things you would like

Place the baby spinach in a glass bowl in the microwave for approximately 30 seconds;

this is a great trick to wilt unruly quantities so they fit into a skillet better.

Beat the eggs well, seasoning with salt and pepper.  Warm a skillet (use a skillet with a metal handle as it will be going in the oven later) with olive oil over medium heat for 3 or 4 minutes, then pour the egg mixture into the pan, it should sizzle slightly.  Add in the remaining ingredients, including spinach, stirring to incorporate everything.

Place the entire pan in a 350 degree oven for 12 to 15 minutes, until set and firm.  Remove and cut into wedges.  This is a great as a hot breakfast or lunch dish, and also serves great cold with a salad.

My most recent favorite spinach salad is served warm with fresh pear.  I was going for the idea of a Bistro salad from French cuisine that they serve with a poached egg on top.  I choose to add lightly sautéed chicken livers and crostinis.   You can enjoy without the chicken livers too.

Warm Spinach Salad

10 oz baby spinach

1 small red onion, julienned

1 medium firm ripe pear, I like Bartlett, julienne

3 Tbl olive oil

2 Tbl sherry vinegar

1 Tbl honey

Salt and Pepper

Place the baby spinach in a large salad bowl.  Then sauté the red onion in one table spoon olive oil until tender and it begins to caramelize, then add the pear and sauté lightly.  Finally add remaining oil, vinegar, honey and salt and pepper to the sauté to make the dressing.  When pear is wilted, spoon pears and onions over the baby spinach, and use the remaining pan juices (dressing) as needed to dress the salad.

The next time you are at the market look a little closer at the greens, pick up something new and give it a try.

Holiday Gift from Your Kitchen

From my December column in the Petaluma Post.  A little dated... until the holidays are back! 

The holidays are coming, the holidays are coming!  Actually by the time you read this they will be here and on top of us.  The month of December seems to roll by so fast with family, friends and business events.  Then you have the shopping, gifts, gifts ,gifts.  All of a sudden someone gives you a gift you did not expect, or you are invited to someone’s home and need that hostess gift.  What if you had a couple of recipes that you could make in advance, package, and have ready?  They are also great for those teacher and coworkers gifts.

We have all baked lots of cookies and bars, but you can’t have them ready at hand because of the dual threats of needing them fresh, and hubby eating them.  Over the past few years I have been making a sour cream coffee cake that freezes great.  Just wrap well and pull it out when you need a gift.  It is also great to put aside for Christmas morning.

Coffee Cake

Crumble topping

6 Tbl butter

2/3 cup flout

1/3 cup sugar

1 tsp cinnamon

Place all the ingredients in a food processor and pulse till crumbly, then set aside. This recipe is also a great topping for pies instead of the top crust.

Cake

1¾ cup flour

1 cup sugar

2 tsp baking powder

¼ tsp baking soda

3 eggs

1 cup sour cream

1 tsp vanilla

¼ cup vegetable oil

Mix the dry ingredients in a large bowl.  Combine wet ingredients, and mix till smooth.  Finally, add to dry ingredients, mixing until well incorporated.

Place 2/3 of the batter into an 8” cake or bundt pan, then sprinkle with cinnamon sugar and about half of the crumble topping. Add the remaining batter and top with rest of the crumble and cinnamon and sugar.  Bake at 325 degree for approximately 45 minutes, till a tooth pick comes out clean.

This recipe translates great to anything.  You can use any pan you like, it doubles and triples well.  At the catering company we make it ten times this recipe for our use.  There are great paper pans available that are oil lined and ready to give away, available at Sur La Table and other gourmet kitchen stores.

Feel free to add your personal touch, cranberries, chocolate chip or more.

Another unexpected favorite of my friends is homemade granola.  Make ahead and put in mason jars with a bow ready to go.  If you don’t give it all away it is a great way to start out the New Year.  It is a great recipe to make with your kids

Granola

8 cups rolled oats

2 cups nuts- your choice- sliced almonds, pecans. Walnuts

2 cups seeds- your choice -pumpkin, sunflowers, other

¼ cup poppy seeds

1 T cinnamon

½ cup oil

1 cup honey

1 tsp almond extract

1 tsp vanilla

3 cups dried fruits

Combine the oats, nuts, seeds, and cinnamon, and mix well.  Then combine the oil, honey and extracts, warming slightly till the honey is thin; drizzle over dry mixture and stir till well combined.  Place on cookie sheets, toast at 350 degree, stirring every 10 to 15 minutes till golden.   Approximately four times, depending on depth.  Allow to cool completely, then add the dry fruit.  Pack in mason jars for gifts.

Let the kids add their favorite dried fruits, cherries, cranberries, golden raisins, chopped up dried apricots.

Mason Jars are really in and with the cold nights what about a ready to go soup in a jar?

Split Pea & Barley Soup

½ cup dried barley

½ cup split peas

2 Tbl minced onions

1 tsp dried thyme

1 Tbl granulated Garlic

2 Tbl chicken bouillon granules

½ tsp ground black pepper

½ tsp red pepper flakes

1 cup macaroni - your favorite

Layer each of the ingredients in a 1 quart mason jar, finishing with the macaroni as the last layer.  Seal with the lid.  Add a nice ribbon and a gift card that says “Add contents to 2 qt water, simmer over low heat for 1 hour.  Optional add ins celery, carrots and canned tomatoes.  Enjoy”

Don’t ever think twice about a jar of jam or jelly.  I remember one year my niece and nephew got assorted jars and they thought it was the best gift.  In this age of long hours and being pulled many ways, a homemade gift shows that you care.

I yam what I yam

I've been rather lax getting my columns from the Petaluma Post re-posted here, so look for one a week for the next few weeks.  Enjoy!

I yam what I yam.  But am I really?  Yes I am a yam, not a sweet potato, no really a yam.  So what is a yam you ask, not just an over cooked thanksgiving side dish covered with marshmallows.  I am so much more!

To really confuse things we rarely ever see a true yam in the US, they are a tropical tuber; sweeter than sweet potatoes and often with red or purple flesh, but can be white, with a brown or black skin. For our purposes let’s stick to our local definition.

In the US yams and sweet potatoes are both actually varieties of sweet potato, but are widely different in color and texture.  What we call “sweet potatoes” are usually a lighter colored flesh with a thin light colored skin.  The “yam” is the darker red skin with a vibrant orange flesh (full of beta carotene).  Both skins are completely edible.

For so many years the yam has been put aside to be eaten only one time a year.  My family on the other hand served them year round.  Mom would bake just them like a potato in the oven alongside a meatloaf or other dishes.  We would split them open with butter and a touch of brown sugar for a simple side dish.  But as I have expanded my own cooking I have add them to our regular repertoire.

Baking Sweet Potatoes
Baking a whole sweet potato (approx. 7 oz) will take 45 minutes to 1 hour to bake in a 350 degree oven.  Prick the skin and make sure to place it on a cookie sheet or foil as it will drip a bit.

But who actually has an hour to make dinner.  My favorite preparation is to slice into ½” to ¾ ” inch slices, toss with olive oil, salt, pepper and cumin and layout on a cookie sheet to bake.  They take about 20 to 25 minutes at 350 degree.

Using this method I have added them to several other dishes.  One of our favorites is

Arugula and Chèvre Salad with Yam croutons.

Arugula and Chèvre Salad with Yams

1 large yam cut into ½” cubes, prepared as above

6 oz wild baby arugula

2 oz chèvre

Vinaigrette

¼ cup sherry vinegar

½ cup olive oil

2 Tbl honey

Salt and Pepper to taste

Roast your yam croutons, turning often to allow to brown and crisp evenly (they’ll get brown and slightly crispy on the outside, but stay soft in the center).  While their baking make your vinaigrette by combining the sherry vinegar, olive oil, honey and S&P.  Allow crouton to cook 10 to15 minutes.  You can allow the croutons to cool or toss and serve immediately for a warm salad.  Just toss the arugula, Chèvre and vinaigrette, and finish with croutons.  I often serve this with grilled pork loin or ribs.

I have used the same technique to make yam coins for hors d’oeuvres, when trying to find ingredients for gluten free or vegan items.  Purchase yams that are approx. 1” around and cut at 1/4” and bake till firm.  Try topping with Chevre, tapenade, hummus or almost anything.

Pecan Yam Pie

One of my favorite desserts is made with yams Pecan Yam Pie

1 9” pie crust

1 lbs yams, baked plain, cooled and mashed (yield 1¼ cup)

1 egg

¼ cup brown sugar

1 tsp cinnamon

¼ tsp clove

¼ tsp nutmeg

¼ cup cream

Topping

1¼ cup sugar

1¼ cup corn syrup

3 eggs

1 cup pecans

3 Tbl melted butter

Place the pie shell on a foil lined baking sheet as this could get messy from bubbling over.  Combine the yams, eggs, cream and spices, and whisk well till smooth.  Spoon into the pie crust, spreading evenly.  Combine the topping ingredients, and pour over the yam mixture.  However if you want to get creative don’t put mix in the pecans, instead you can use whole pecans and lay them out in a pattern,  then combine the rest of the topping ingredients and pour over the top.  Bake at 325 degrees for approximately 1½ hours or until a knife inserted comes out clean.  Allow to cool well.

Factoid:  While the origin of the term sweet potato is obvious, it’s like a potato but sweet.  But what about yam?  The story I’ve heard goes, a European explore in Africa asks a native what that potato like thing was, the response was nyami, which means “it’s to eat”.  But the explorer heard Yam and assumed that was the name of the thing.