Butter Bits
BREAD & BUTTER EPICUREAN
Volume 1, Issue 1
November 2011
How to Throw A Great Party
Considering throwing a party, it takes planIf the purpose of flavor is to arouse a special kind of emotion, that flavor must emerge from genuine feelings about materials you are handling. What you are, you cook. Marcella Hazan
ning, You should start planning at least two weeks ahead for parties up to ten people. If you are having a cocktail party or an open house party that the number of guests could reach into the hundreds of people, start planning at least two months ahead. The first step in preparing for your party is the date and time, for cocktail parties a good time is about two hours before dinner. An open house party is usually held from one to four pm or from three to six pm. The next step is to determine approximately how many and who will be attending the party. At this point if there will be more than twenty people attending, you may wish to enlist the help of family or friends. There is another option of hiring extra help; just to help serve or you may consider offering a valet service.
You will need to send out invitation at least a month in advance and request that they notify you if they will be attending. This will give you an exact amount of guest that you will need to supply food and drinks for. If the party going to be an informal affair Of ten or less people then you may consider a dinner setting for food. If you will be entertaining more than ten people, a buffet will be in order. You may con sider contacting a caterer for this service. When considering drinks, you know your guests and what they like to drink. You must determine if the guest would prefer non-alcoholic or alcoholic beverages. It is best to have both to serve the taste of your entire guest. Remember when buying foods and drinks, there are many retailers that will give discounts when products are bought in volume.
For a Guest Friendly Party
Don’t serve food that needs to cut Don’t serve food that is easier eaten with more than one hand. Don’t serve round items Don’t use flimsy paper plates Don’t serve dishes that require a bunch of accompaniments Do provide tons and tons of napkins Offer a wide range of foods that can be picked up and eaten without a plate
Butter Bits page 2
Great cooking is the source of true happiness. Escoffier
Entertaining 101 Little notice when company is coming over, ,here are some quick hors d’oeuvre ideas.
Top slices of French bread with garlic –herb cream cheese. and oil-packed sundried tomatoes, Bake ina 350F. Oven until cheese melts.
Slice some ripe pears and arrange on a plate with blue cheese and walnuts.
Mix 2 parts sour cream to 1 part salsa, add some ground cumin. Serve with tortilla chips.
Cut mozzarella cheese into cubes, toss with minced garlic,olive oil,crushed red pepper and chopped fresh basil. Serve on toothpicks.
Wrap sliced melon or breadsticks with prosciutto ham.
Skewer fresh-cooked tortellini on a small wooden skewers or toothpicks. Serve with refrigerated pesto as a dipping sauce.
Simmer whole, small red potatoes until tender. Cut in half and top with a small
If You Didn’t Know
spoonful of sour cream and then some black or red lump-fish caviar
Types of Caviar
Beluga, the most highly prized and highly priced caviar with the largest eggs, comes from the beluga sturgeon of the Caspian Sea. There is more simplicity in the man who eats caviar on impulse than in the man who eats Grape Nuts on principle. G. K. Chesterton English Novelist
Osetra and Sevruga both come from smaller sturgeon than the beluga. The eggs are smaller, too, and are preferred by some caviar connoisseurs. Malossol may come from either the beluga, osetra, or sevruga sturgeon. The word itself, translated from the Russian, means ―lightly salted‖ and usually designates a shipper’s highest grade of caviar. By Russian law, it must contain no more than 5 percent salt. Salmon (red) caviar of superb quality is processed in Alaska, mostly by Japanese workers. The bulk of the supply is shipped to Japan, where it is held in high esteem.
Whitefish (golden) caviar, mostly from the Great Lakes, was much in vogue until people discovered that it has very little taste. Lumpfish caviar is a good description of these hard little eggs whose black dye weeps like mascara after a good cry.
The Epicurean Epicurean Adjective: fond of or adapted to luxury or indulgence in sensual pleasures; having luxurious tastes or habits, especially in eating and drinking
Dijon Mustard Pork Chops
6 sirloin pork chops, cut 3/4" thick 6 tablespoons olive oil 1/4 cup red wine vinegar 2 tablespoons Dijon mustard 1 tablespoon chopped chives 1 teaspoon tarragon freshly ground black pepper Arrange chops in a foil-lined rimmed baking pan. Set aside. In a small bowl, whisk together oil, vinegar, mustard, chives, and tarragon. Season to taste with pepper.
Spread 1 tablespoon of the baste over each chop. Bake on upper rack of a 475 degrees F oven for 10 minutes. Turn and spread each with 1 more tablespoon of the baste; bake until no longer pink in center when cut (8-10 more minutes). Transfer to plates. 6 servings
Back To Basics A method of cooking used for less tender cuts of meats and foods. The food is first browned, then covered airtight and cooked in small amount of liquid at a low temperature for a lengthy period of time.
Only a small amount of liq-
Braising dium-low, just so the liquid is simmering.
Once the meat is browned, add the liquid called for in the recipe and immediately cover the pot and reduce the heat.
The pot you choose for brais-
uid is needed fir braising. Too much, and the food will end up being poached.
ing should be heavy and just slightly larger than the ingredients (plus liquid) it will hold.
If braising on the stovetop,
Meat will brown better if
reduce the heat to low or me-
A
n anchor for holiday parties
in the past is making a strong comeback today, ―punches‖ in varieties are finding their place on the holiday table. From the traditional eggnog to the ever popular champagne punch, there is a punch to complete the gathering. Try these punches at your nest holiday gathering, they will save you time, money, and please your guests.
you
Butter Bits Page 3 use a paper towel to blot any moisture off the surface. Dusting the meat with flour will also contribute to browning.
Make sure the pot or pan and the fat or hot( not smoking) before adding the meat to brown.
Oven-braising should be done at 300F. To 325F. Because the oven heat surrounds the pot, this form of braising cooks more evenly.
Braised Chuck Roast
Wines & Spirits– Punches Cranberry-Apple Punch 60 servings 3 quarts water 2 cups sugar 2 cups strong tea, cooled
In a large pot heat the water and sugar till boiling, stirring constantly, until sugar is dissolved. Cool the syrup thoroughly. Chill all of the ingredients. Just before serving combine ingredients in large bowl.
2 (6 oz.) cans lemonade conc. thawed 2 quarts cranberry juice cocktail 1 quart apple juice 2 cups orange juice
Best Wines $10.00 & Under Yellow Tail Shiraz Reserve (Australia) $8.00 This Yellow Tail is a good value. From bright berry fruit-black cherry and blackberry playing in a peppery spice, to the mocha character, this red from Down Under brings big fruit and solid value. Robert Mondavi Private Selection Cabernet Sauvignon (CA) 2009 $10.00 Dark cherry, plum and blackberry notes, this Mondavi Private Selection focuses on fruit-forward approachable wines that make their mark as everyday wines for dinner or impromptu gatherings. Ironstone Obsession Symphony NV ( Italy) 2009 $8.00 If you happen to be looking for a new ―cheap wine‖ to try this is it. Ironstone’s Symphony is a lighter style wine with decadent floral aromatic ,ripe apricot and subtle citrus palate. This is a tried and true everyday wine that is just plain delicious.
Epicurean Adjective: fond of or adapted to luxury or indulgence in sensual pleasures; having luxurious tastes or habits, especially in eating and drinking
small parties-intimate affairs
Phone: 832.881.1225 E-mail: gimagineparties@gmail.com
Bread & Butter Epicurean is a social and corporate foodservice company specializing in small parties (breakfast, cocktail. dinner and luncheon) and intimate affairs (romantic breakfasts and dinners planning, preparation, décor and entertainment. Bread & Butter Epicurean Knowledge of foods...Pleasures in dining Contact: Chef Gary B. Wilkins Phone: 832.881.1225
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The Creole Sampler Chicken Piquant 12 servings 2 cups vegetable oil 2 each chicken fryers — cut into pieces cayenne pepper — to taste salt and black pepper — to taste 3 pounds onion — finely chopped 4 cloves garlic — finely chopped 1 cup celery — finely chopped 1 cup green pepper — finely chopped 3 cups tomato sauce 2 tablespoons Worcestershire sauce 3 cups water (more if needed)
Season chickens with salt, red pepper and black pepper. Heat oil in large in large cast iron pot and brown chickens in oil. Remove from pot and set aside. Remove oil from pot leav-ing 1/2 cup and sauté finely chopped onions, garlic, celery and green pepper slowly in remaining oil for about 10 minutes. Add browned chicken, tomato sauce, Worcestershire sauce and water to sautéed vegetables. Lower heat and simmer slowly, stirring occasionally to prevent sticking. Cook chicken until tender. Serve over long grain rice.