Holiday Entertaining..

When your house is decorated and the spirit moves you, be spontaneous and invite some friends over. Evite invitations make it easy to communicate, and for your guests to reply. Despite this busy time of year, I’m find it more relaxing to entertain than to keep ‘getting things done’. Celebrating the season with friends and family really is the best part of the holidays.

This past weekend, we invited about thirty guests to our home…kids included. The invitation was sent exactly a week in advance..and amazingly we had a nice group who could come. Here are some special touches for the evening..

..cinnamon and evergreen candles burning..
…fires in both fireplaces..
..plentiful and homey menu….artichoke canapés…beef shepherd’s pie, lentil shepherd’s pie , chicken and apple pie..a luscious holiday spinach salad with grapes and celery…English Trifle and chocolates.
…festive drinks…champagne to start followed by colorful martinis and special wines…
..coffee…and Clementine’s
…candles…candles…candles…and Christmas music throughout the house…
…packaged jars of dark chocolate covered almonds wrapped in sky blue and silver cellophane tied with ribbons to present to the guests as they left..

Spontaneous conversation, mixing young and old..new friends, super long time friends, family…sparkle..silver and gold…laughter…hugs and kisses…the last guest left at 1:30 a.m….and we tumbled off to bed.

The Choir Bake Sale!

I volunteered to bake a few things for my son’s bake sale after his concert tonight, so we decided to double dip and use the opportunity to do a photo shoot for the cookbook I’m writing. Why not? Baking is not as natural as cooking for me, so when I awoke at 5:00 this morning, I decided to get right to the baking before doing anything else!




The bake sale theme was old favorites- M & M dreamy rice krispy treats, over the top pineapple upside down cake, sour cream cinnamon walnut coffee cake, perfect every time chocolate chip cookie drops, cashew brittle and almost heart healthy oatmeal cherry bars. The rice krispy treats went first..then the coffee cake, then the cherry bars. Fun to see what people went for!


I’m not the neatest baker…when my husband awoke, the kitchen was a mess…flour, butter, eggs, vanilla, baking soda and power, nuts, chocolate….all whirring together in the kitchen aid and on the counter..dishes, spatulas, whisks, more butter, more sugar…both ovens going and all is can say is the house smelled amazing!..and everything worked (I’m not that great at following a recipe- ) The coffee cake was baked about 3 minutes too long, and I could not bring myself to put in 1 C. of sour cream, so ½ C of yogurt, so I’m sure the decreased fat content made a difference in the moisture. ..I have to remember to PULL baked goods just before they are done, as they keep cooking.


Always thinking ahead, I decided to make the sponge cake for my English Trifle to be served on Saturday… since the baking pans were handy and the basic ingredients at my fingertips. Thankfully, my neighbor spotted me some cake flour which was not in my pantry…, and the cakes appear light and fluffy…and should be ready to soak up the copious amount of sherry I like to use in this festive dessert.

Candy Land Fantasies

Trying new ideas always gets me going...

Today it was the candy extravaganza we did for a client’s company party for 300 guests. I love it with vision meets reality! We used tall glass goblets, jars, martini glasses, silver platters and filled them with fantasy candy- what you would 

d r e a m   o f   a s   a   c h i l d  

and LOTS of it!

For décor, we added silver ornaments, fluffy cotton snow and ribbons.

To compliment the candy, we offered some of our decadent dessert bites and holiday finger pastries…

...and the savory stations included Italian Sausage Puffs, Sesame Chicken wrapped with pea pods with ancho chile dipping sauce , yummy holiday cheeses and spreads and the traditional healthy crunchy veggies..only we added jicama, asparagus, baby carrots and fennel to make it more interesting served them with a colorful spinach and red pepper dip.

Not to be forgotten, there was a Holiday Coffee Station with peppermint sticks and flavored whipped cream, along with a beautiful array of liqueurs to warm the tummy..martinis, cosmopolitans and local chilled artisan beer were nestled amongst the more traditional afternoon beverages (sodas and water bottles!) and consumed with gusto.

The event was a grand success!

All in the Name of Wellness

December tends to be a crazy month in the catering business. This is year number 32 for me. When my dad called a few weeks ago to challenge me to focus on my health and wellness, I accepted his challenge, and have dubbed December my WELLNESS month. Why not? This is the perfect foil to the time of year I both dread and eagerly await.

When there is not time for exercise, I'm finding it. I entered 3 early morning classes (total body conditioning/yoga/pilates) into my outlook calendar-and I'm going! I decided to resume a vegetarian lifestyle and eliminate meat and fish for the time being. No problem- this is helping me avoid the extra calories at the lavish cocktail parties of the season. I'm creating lists of what I want to accomplish, and just doing it! no need to wait until the last minute for holiday shopping, or to write thank you's to my staff for a job well done this year. I'm focused on the NOW..for instance, I try to extend an immediate thank you for an invitation, make a phone call when it comes to mind and keep focusing on the positive moments of the day.

All in the name of WELLNESS!

The vegetarian lifestyle has re appeared over the years, changing my cooking style each time. In my 53 years, about 15 have been vegan and vegetarian. I LOVE the new ideas that sprout..

today's lunch was brown rice, black beans, salsa, broccoli, some crunched up lime tortilla chips and mozzarella cheese..with a squeeze of lime juice. YUM! Last night was a giant sweet potato with poached apples and a huge salad with avocado, carrots, sunflower seeds, spinach and balsamic vinaigrette. Lunch yesterday was lentil soup and a version of huevos rancheros-

I heated up the panini maker, lay a whole grain tortilla on it, some grated manchego cheese, green peppers, hot sauce and two poached eggs. Delicious! I snacked on a banana with fresh ground peanut butter and a cup of mocha..made with ghiradelli dark chocolate.

I just cooked a batch of basmati brown rice, which I ll freeze in small batches and use in stir fries, soups, lentil loaf...

Tomorrow I'll see what ideas sound good- I've baked a spaghetti squash, made an old fashioned egg salad and stocked my fridge with plenty of fresh fruits and veggies. Mango are in season..

Clementines are sweet...we are having a small holiday party on Saturday so I'm thinking ahead about that menu too.

...does everyone's life revolve around food? help!!

Broccoli Soup, A Winter Classic

I recently read an article on "healthy" soups. All of them broth based, mostly vegetarian and tofu, made with low sodium, fat free, lite, low fat ingredients.

*Phew!* It seems like an awful lot of work just to cook good food, doesn't it?

With the blizzard like conditions last night, I decided to test this theory with a hearty favorite- Cheesy Broccoli Soup.
But instead of cream, butter, cheese and sour cream... I switched it out for more flavorful, healthy options.

Broccoli Soup
3 tbsp olive oil
1 whole onion, diced
3 heads of garlic, minced
2 heads of broccoli, including peeled stems, diced
2 cups chicken stock
2 cups water
Salt and pepper, to taste
Fresh lemon juice, to taste
1 cup extra sharp cheddar cheese

In a large stockpot, drizzle olive oil and heat over medium. Add diced onion and garlic and saute until soft and translucent. Add broccoli with chicken stock and water and cook until tender. Blend half of the soup in a food processor or blender until smooth. Return to pot and season to taste with salt, pepper and lemon juice. Garnish with cheddar cheese just before serving.

Simple? Yes. Delicious? Absolutely.
The best part is- if you aren't a fan of lemon juice, change it out for chili powder. Have extra leeks or potatoes? Throw them in too!
Don't ever be held back by a recipe. Every new thing in the world of cooking was created by trying something new.

P l a y w i t h y o u r f o o d.

Sneaking in the Veggies

EVERYONE does it.
It's nothing new. Moms have been sneaking veggies into their kids (and husbands!) meals since the beginning of time.

Jessica Seinfield wrote (or copied?) a cookbook about it. The Today Show features chefs who do it.

But just because everyone's doing it... doesn't mean their making it as tasty!


I'm a firm believer in taste and while I still think if kids taste what's in their food, they're more likely to eat it, I also understand there is the inevitable picky eater out there.

Last night's recipe was a perfect example. I loaded chicken enchiladas with an array of veggies for a hearty, filling dish that required only 1/5 the cheese! Healthy... delicious... filling... and guilt free!!



Loaded Chicken Enchiladas
2 cups low sodium Beef Broth
2 cups Water
1 tbsp Chili Powder
1 tbsp Salt
1 tbsp Cumin
1 tbsp Black Pepper
1/2 tbsp Garlic Powder
a few drops Tabasco
2 boneless, skinless Chicken Breasts
1 small can Tomato Paste

2 tbsp Olive Oil
1 cup Mushrooms, diced
1/2 cup frozen Pepper and Onion Mix
2 large Carrots, diced
1/2 cup Salsa, of your choice

6 eight inch, whole wheat Tortillas
1 cup Sharp Cheddar Cheese
Fresh Cilantro, to garnish


Bring broth and water to a boil in a large pot. Add seasoning and chicken breasts. Lightly boil chicken until done (165 degrees). Remove from water and dice. Reserve cooking liquid.
In a saucepan, heat oil to medium high. Add mushrooms and saute until soft. Add frozen peppers and onion, carrots and chicken. Ladel in one cup of cooking liquid and cook 6-8 minutes.

Meanwhile, whisk tomato paste into reserved cooking liquid and season to taste. Ladel 1/2 cup into the bottom of glass baking dish.
Fill tortillas with chicken and vegetable mix, roll and place in dish, pushing them together. Top with remaining sauce and sprinkle with cheese. Bake at 375 for 10-15 minutes or until sauce is bubbly and cheese is melted.

Business, Bonding and Bahama Mamas

"After winning a Silver Lining Entrepreneur Award for excellence in business and inspirational leadership, Katherine was chosen as one of ten winners flown on an all expenses paid VIP trip to the Atlantis Resort on Paradise Island.

Katherine was amongst other amazing business owners from all over North America including:

Angie Draskovic, Zoe Alliance

Ben & Tom Kimball, Kimball Production

Bob Wiele, One Smart World

Chris Taylor, Goose Educational Media

Diane Craig, Corporate Class, Inc.

Jeff Golfman, Pulse Furniture

Jody Steinhauer, The BARGAINS Group

Keith Bruinsma, Yellowhead Waterjet

Rachel Mielke, Hillberg & Berk

For more information about this exciting trip, Carissa Reiniger or her incredible company, Silver Lining Limited, visit their website."

Before the trip, I was interviewed by Catering Magazine, and here’s what I had to say about winning this award:



"I am thrilled to be of the ten selected finalists for the Silver Lining Award and look very forward to connecting with fellow entrepreneurs from across North America. One of the most valuable parts of the submission process was writing the application and reflecting on the past 25 years of business ownership. Sometimes we forget how far we’ve come! What I won’t forget, however, is that every day in business is a new day, and I always try to approach it with a fresh attitude and a “can do” spirit. I’m thankful that I can create my own future with the power of positive thinking. Along with this amazing group of business owners, I hope to be an inspiration and mentor to those just starting out in business… and to those who might need support and encouragement along the way. I am inspired and proud to be a recipient of this prestigious award.”

 

So, I’ve traveled on business for over 30 years, and I have to say, this weekend absolutely took the rum cake! Our first dinner was at Carmine’s (I’ve enjoyed their gargantuan plates of heartwarming meatballs simmered in a rich tomato sauce with penne both in New York and Chicago- and now the Bahamas!), so when Carissa, president of the Silver Lining, said- let’s share some plates- I’ll order for the table, we were all in! Talk about immediate bonding! Conversation (and meatballs!) flew around the table as our group got to know each other. We left satiated. Next stop was the AURA nightclub… complete with dancers (and viewers or were they voyeurs?!), plenty of not so quiet disco music, complimentary chilled champagne and group dancing until the wee hours of the morning. Some of the younger folks partied until 5 (so I hear)! I knew right then we were going to have some fun together, and did we ever. Over the next three days, we swam with the playful dolphins, lounged by the beachside pool cabana sipping sweet pineapple rum drinks, walked the sandy beaches late at night (there were even some brave souls who swam the ocean at midnight- birthday suit and all! (or nothing?!) and on our last day together made a video or our thoughts on being an entrepreneur.

My favorite evening was at DUNE restaurant..at One & Only Ocean Club. The resort was host to the recent James Bond movie, Casino Royale. The service never crossed my mind it was so perfect, and the food was truly one of life’s best ever dinners. Remember, I’m in the food business, so I remember pretty much every meal I’ve ever eaten, who I was with, what everyone else ordered, and have analyzed (and appreciated!) each ingredient on each plate. At DUNE, I ordered a generous bowl of coconut chicken soup- reminding me of soups I’ve savored in Thailand when visiting my brother and his wife..followed by a totally lean and perfectly grilled veal chop with Madeira sauce studded with blue cheese, topped off with a classic crème brulee and berry dessert.. absolutely divine. Even the decaf double espresso was memorable..and of course the wine! Thanks to the precedent set on our first night at Carmine’s, we continued the ritual of sharing throughout the weekend, dipping our forks and spoons into each other’s plates and bowls. Thanks for sharing!!



Enough about food, now the people. Okay, it’s hard to know where to start. Everyone I met was special, one of a kind, sparkle in the eye and vibrant person.., alive, full of energy and ideas, and powerful. That’s the word, powerful. I came away having found my own power again, the power to dream big, to believe in success, to celebrate what we’ve done and what we want to do, and to commit. Carissa has built a wonderful business- the Silver Lining.., and we are all beneficiaries! I recall a special conversation along the way with every winner. Every one listened, heard and supported each other. Each winner has a big vision for their life and their business- hand in hand.. and we have already set up networks to work together, to support each other and to participate fully in being a team of entrepreneurs.


 Carissa, Nicole, Ben and Monica… you made it all happen with such grace and ease (not to mention your INCREDIBLE POSTIVE ENERGY) . I know there was so much thought and effort put forth to make this trip happen-so congratulations on the first ever Silver Lining Getaway- it was a great success!



Keith, your quiet and determined approach both to the weekend and your work is so you-you are one of the most authentic people I met on t his trip -all by the age of 25!! We enjoyed our chat in the limo with you en route to the airport, and know you will be very successful in your new business venture, and probably many more…thanks for sharing.


Jody, your ability to manage a family, business, travel and your focus on bringing value to your clients is amazing…you surely must have many happy customers, and we found friends in common from Michigan!



Angie, I’m so glad we had a chance to talk on the balcony overlooking the night lights, and to share our respective ideas about business, 15 year old sons and what we love about life in general! Thank you for making the world a better place by what you do.



Diane, you are as beautiful as your photo on your web site, and your personality is equally beautiful. I can see how others learn from your grace, charm and undeniable strength and determination.


Bob, it was such a pleasure spending time with you and Mandy (especially splashing around in the pool) and hearing about your 30+ years as a successful business owner! We look forward to participating in the 4D-1 Profile process…and thanks for including spouses- that’s very generous of you!



Chris, I’m so glad we sat next to you and your fiancé our first night! You have depth and creativity, and I’m totally looking forward to more conversation. I love the mission for your business, and I can’t wait to be part of your client list.
 Rachel, you radiate talent when you wear your jewelry, talk about it and try it on others. Your heart and soul go into your creative endeavors, and I’m so lucky to be the proud owner of one of your beautiful necklaces. Thanks, Rachel…and Damian!! Congratulations on your Bahamas engagement to Zlatan!!

Tom, you are my long lost brother, we are both Aquarians (only 3 days apart- born in the same year!) , and married to South Africans. Meeting you was totally grand, and were lucky to have another chance to spend time at the airport on our way home. Keep those stories coming!


Jeff, we missed you- but enjoyed meeting Jessica! Loved your brochure of your work…and hope to meet at a future event.




xoxoxo,

Katherine

Talk about feeling like a winner! Last week my husband Damian and I traveled to the Bahamas ..to the amazing Atlantis resort on Paradise Island. I was totally thrilled to be part of this special group of winners who were being honored (and wined and dined, then wined and dined some more!) by our hosts at the Silver Lining, and our corporate sponsors: Rogers, Citi, Staples, HP and Intuit.

Welcome

Welcome to Katherine's Blog. More to come soon...

Last Minute Thanksgiving Recipe

With Thanksgiving only a few days away, I'm sure you already have your menu planned, groceries purchased, table set and guest list revised... but just in case your meal isn't quite complete, I suggest the Butternut Squash Soup!

Elegant enough to impress your in-laws, hearty enough to please your Great Uncle Albert, this soup is ridiculously easy to prepare!


For your Thanksgiving pleasure, we present...

Butternut Squash Soup
Serves 8

To make this hearty soup a little heart healthier, reduce the butter by half and add 1/2 cup of unsweetened apple sauce and 1 cup 2% milk instead of cream.


Ingredients

• 8 tbsp unsalted butter
• 4 medium shallots, minced
• 6 lbs butternut squash, peeled seeded and quartered, reserving the seeds
• 12 cups water
• 2 tsp salt
• 1 cup heavy cream
• 2 tsp dark brown sugar
• 1 tsp pumpkin pie spice

Directions

1. For seeds, spread evenly on a greased sheet pan and sprinkle with salt, sugar, cinnamon and chili powder. Bake at 325 degrees for 25-30 minutes or until lightly browned.

2. Heat butter in large stockpot until melted. Add shallots and cook until translucent, about 3 minutes.

3. Add squash and cook until softened, about 4 minutes.

4. Add water and salt and bring to boil over high heat. Reduce heat to medium-low, cover and steam until squash is completely tender, about 30 minutes.

5. Using tongs, place squash in blender and puree until smooth. Pour back into pot and add cream, brown sugar and seasoning and simmer. Sprinkle with seeds to garnish.

For the Love of Artichokes!!!

Last night I spent hours perusing the grocery store, smelling herbs, tasting grapes, squeezing gourds... and the eternal question loomed... "What to make for dinner??"
The more I tried to force something, some new idea, the more frustrated I became. Everything turned into a huge ordeal which required even more ingredients with new recipes...

You decide pork chops would be nice... but they require apples... and mashed potatoes... and green bean casserole... and... before you know it, you find yourself rocking back and forth in the cereal aisle, eating frozen peas right out of the bag.
You know what I'm talking about. We've all been there.


Somehow, in my frustrated state, I ended up in front of the artichokes. Hmmm... artichoke. Quite an underrated little thistle, wouldn't you say? So underrated that the cashier actually had to look up what it was (which makes me a little sad).

Yet it's history is so rich that it's impossible to ignore.
Did you know Marilyn Monroe was the world's first artichoke queen? Or that in ancient Greece, women weren't allowed to eat them because of their aphrodisiac qualities? Thank goodness times have changed!

After rubbing a roaster chicken with butter, lemon juice, salt and pepper and throwing it in the oven, I turned my attention to that artichoke. Sometimes, the simplest flavors are the best. A quick bath in some salted, boiling water and a fast hollandaise later, we were munching on pure heaven.



Artichokes with Hollandaise

(one artichoke serves two people)

1. Wash artichoke with cold water. Cut off stem, so artichoke can sit upright without wobbling over. Using kitchen shears, snip off the ends of each leaf.

2. Fill a large pot with water and lightly season with salt. Bring to a boil and drop in the artichoke (or artichokes if you are cooking more than one, just be sure to give them some space). Cook for 35-40 minutes, or until leaves easily pull off and a knife can pierce the bottom. Remove from water and serve hot or cold, based on your preference.

3. Place three egg yolks and 1 tbsp lemon juice in a saucepan. Whisk vigorously until well incorporated and creamy. Add 1/4 cup cold butter (sliced into 1 tbsp size pieces). Turn heat to low (VERY low) and whisk constantly until butter is melted and combined. Add another 1/4 cup cold butter (again, in 1 tbsp size pieces) and continue whisking. When sauce is warm (not hot), remove from heat and serve immediately with artichoke.
(Save leftover hollandaise by covering and refrigerating. Reheat slowly over low heat with a tbsp of water. Serve with asparagus, eggs benedict, salmon, bread cubes or more artichoke!)

Cooking Seasonally For A Happier You

In America's fast paced society, speed is everything. We want what we want and we want it now.
You hear it all day long.

"Lightning Fast Internet!"

"Speedy Drive-Thru Service!"

"Faster Checkouts with U-Scan!"

While speed can be impressive, it's not what you want when it comes to dining.
Slow down.

Autumn is the perfect time of year to reflect on this. When the leaves are changing, we know soon they will fall and winter will be here. It's the one time when we want to take life one minute at a time and surround ourselves with everything it offers.

Thirty minute meals? Is that all we're giving ourselves to enjoy the pleasure of cooking and eating with family and friends?
I think we can do better than that...



Top Ten Ways to Slow Down
1. Lose the Club Card
Instead of doing a ten minute run through a supersized warehouse, stop by the local farmer's market. Or browse the aisles of a neighborhood grocerer. The farm to table movement is big for a reason. Buying local puts a face behind the produce.

2. Take a look at what is fresh.
Tomatoes, for instance, are not fresh in the winter and theoretically, should not be purchased then. Squash, apples, pumpkins, brussell sprouts and pears are at their peak in the fall. Take advantage of that. Enjoy each in it's own season, like it's the last time you'll get to experience it.

3. Fill Up On the Good Stuff
A recent study showed that less than 10% of teenagers get their recommended intake of fruits and vegetables. A staggering number that can easily be conquered by the simple addition of what is already around us. Plan a dessert of fresh apple slices sprinkled with cinnamon and nutmeg. Or frozen yogurt stirred together with plum and nectarine slices.

4. Get Some Help
Don't dread the dinner menu alone. Divvy out tasks. Let your high schooler cook dinner every Tuesday. Give your husband "Grilled Wednesday" nights. Set a dinner date with friends on a weekday and split up the menu. Play Chef with your kids and let them taste the ingredients, making them less reluctant to eat them.

5. Ditch your cookbook.
And your computer. And your tv. Instead, use the people around you. Whether it's your mom, your best friend or the butcher, ask for a recipe or suggestion. When you create that menu, you'll be reminded of that person and put life behind the meal.

6. Mise en Place
French for "Everything in it's place", it means put all your ingredients in front of you before you start cooking. Looking at exactly what's going in your food puts real meaning behind the phrase "You are what you eat". Compare what you're looking at to what you'd be seeing if you put a fast food meal's ingredients on the table.

7. Taste
Just because that recipe calls for salt doesn't mean it (or you!) needs it. Taste as you go. Close your eyes and listen to your palate. A twist of lemon? A dash of tarragon? Use your own taste as a guide.

8. Present like a Chef
Just because it's a Tuesday and you're in pajamas does not mean you can't enjoy your food like a five star restaurant. Set the table. Light some candles. Use real linen napkins. Turn off the television and have a real conversation with the people around you. By tasting every bite and discovering the flavors, you are most likely to eat less.

9. Do the Dishes
Statistically, the most dreaded household task. I understand. But tonight, try this: After dinner, don't blow out the candles and flip on the tv. Give the dishwasher the night off and listen to some soft blues or jazz as you fill the sink with hot soapy water. Reflect on your day and the purity of making something clean again.

10. Make Leftovers Do Overtime
Pack up leftovers in individual containers for an easy lunch grab the next day. By portioning the meals accordingly, you also control your calories without sacrificing flavor.


Life is short. Eat well.

Let's Talk Bacon

This morning, we were discussing the upcoming season change. And as much as we love the beautiful fall colors and smells… it’s no picnic to wake up to what looks like the dead of night, when it is, in fact, 6:00 or 7:00am.

I experienced this disappointment just this morning. When I would normally be enjoying the sunshine with a glass of iced coffee, I’ve now started moving toward hot steaming coffee and the only cure I know of for those dark-morning-blues: BREAKFAST.

I have never understood those people who say they don’t eat breakfast. What could you possibly be doing in the morning that takes precedence over food? And for certain folks who say they just can’t eat “that early”, I’m fairly sure this means you are a super late night eater and therefore are still full from last night’s feast.

The one excuse I can almost understand is the “I’m sick of Pop-Tarts, because it’s all I can eat on the run, as I am just such a busy and important person” excuse. I’ll admit, cereal, breakfast pastries and buttered toast can get quite dull after weeks of nothing but Chex and Toaster Strudels.

Which is why I have discovered a great secret.


Do-It-Yourself-Pancakes (or waffles…)
After making a ridiculous amount of pancakes over the weekend for just my husband and I, the leftovers were about to hit the dog’s bowl, when it occurred to me. FREEZE them! Yes!

While the dog looked at me with sad, droopy eyes, I wrapped the pancakes in sets of 3 or 4 and shoved them in the freezer. With just a quick trip to the microwave, toaster or toaster oven (take your pick.), not only do you have a hot, fresh breakfast… but you have something that actually tastes homemade! No more leggo my eggo for you!

The best part is the variety! While I’m partial to sweet, cinnamony, fruity pancakes and waffles, my husband leans more toward the cheese and bacon style. Whip up a big batch (maybe for dinner tonight??) and just freeze them.

Trust me, the next morning you stumble out into the darkness, you’ll be glad you’ve got a hot breakfast to bring in a little sun!

Cheesy Bacon Pancakes
Yields approximately 30 “good size” pancakes

Ingredients
2 cups flour
1 tbsp sugar
4 tsp baking powder
½ tsp salt
2 tsp dried dill
2 eggs, beaten
2 cups milk
1 cup sharp cheddar cheese, shredded
8 strips of bacon, cooked and crumbled
Butter, to coat pan


Directions
Stir together dry ingredients. In another bowl, beat eggs into milk. Slowly add the wet ingredients to the dry and stir until just combined and lumpy. Fold in cheese and bacon.

Spread butter over a hot griddle and scoop ¼ cup of the batter into the center. Let cook 2-3 minutes per side, until golden brown, flipping only once. This is your “tester” pancake. Some say this never turns out right, but if it does, consider it a bonus for the chef. Something to nibble on while you cook the rest. If it didn’t turn out right, adjust the flour (for firmer pancakes) or milk (for thinner pancakes).

Repeat with remaining batter. Top with extra shredded cheese and bacon crumbles, if desired.

Recipe can be easily doubled to make a good amount to freeze. Waffle recipe is the same, but may require a 1 or 2 tbsp more flour.

Substitute your favorite cheese, breakfast meat or herbs.

A Taste for Mexican

Recently, my husband and I decided to do Mexican for dinner. As I searched for a good restaurant, he grabbed his keys to head for Taco Bell.

We reached a middle ground and decided to cook our dinner! No, not the typical tacos and cheese covered concotions that we've come to think of as "Mexican Food", but real, authentic flavors... with a bit of fusion here and there.

After sifting through cookbooks, we kicked off our shoes, danced to Latin music and sipped gin and tonics with lime as we created our exotic feast.

Homemade guacamole... fresh salsa... queso dip... spicy red beans and rice... an herbed salad of cilantro, lime, papaya, mango, avocado, tomato and prickly pear cactus... and, my personal favorite, fried quesadillas.

Oh yes. Fried quesadillas. Not in a little pan with a drizzle of oil, but deep fried, bringing out new sweet and smoky flavors.

Ingredients:
Vegetable oil (enough to cover a pan about 2" deep)
1/2 cup red onion, diced
2 cloves of garlic, minced
1 lb top round steak, tenderized and cut into 1/4" cubes
1 tomato, diced
1 poblano peppers, minced

Salt and pepper, to taste

2 limes
10" flour tortillas

1/2 cup guacamole
1 cup Monterey cheese, shredded
Fresh cilantro


In a sauté pan, drizzle 1 tbsp oil over medium high heat. Add onion and garlic and cook until translucent. Add steak cubes and cook 3-4 minutes. Reduce heat to medium low and add tomato, poblano pepper, salt, pepper and juice from one lime. Cook for 10-12 minutes.


Heat oven to 150 degrees and line a baking sheet with parchment paper.


In a thick, high sided pan, add oil until about 2” deep and heat over medium high. Spread guacamole across tortilla and top with steak mixture and cheese and seal shut, using guacamole as “glue”. Carefully place in hot oil, dropping quesadilla away from yourself as you release it. Fry 1-2 minutes per side, or until lightly browned. Remove from oil and immediately place on baking sheet in oven to hold warm.


Serve with lime slices, cilantro, salsa and any other toppings you like, including enchilada sauce!

Caroline’s Cobbler/ Shortcut Shortcake

Caroline’s Cobbler/ Shortcut Shortcake

Perfect for anyone who is not a very confidant baker, anyone short on time or just anyone who enjoys a super simple and super scrumptious treat.

After struggling cutting through my shortcakes without making a big crumbly mess last summer I decided I needed to make a change. I reached out for my handy dandy ramekins the next time I was craving shortcake and the results were delicious and much tidier.

To celebrate the Fourth of July, I chose to use blueberries and strawberries for the filling. Any berry mixture will work but July is also blueberry month so why not enjoy?



These cobbler/shortcake beauties smell wonderful out of the oven and only require a few minutes of cooling time before they are ready to serve. While delicious on their own, I also suggest a dollop of freshly whipped cream or a scoop of vanilla ice cream on top. The ice cream starts to melt all over the berries and creates an awesome flavor combination.

Ingredients:
Makes 6 Ramekins/ Servings


Filling:
3 cups Blueberries
3 cups Sliced Strawberries (halved or quartered depending on berry size)
Half of Lemon



Bisquik Shortbread:

½ cup Sugar
2 1/3 cups Bisquik mix
½ cup milk
3 tbs. melted butter


Directions:
-Preheat oven to 350 degrees F

-Place berries into a medium size bowl, squeeze the lemon over the berries and toss to coat them.

-Distribute the berries into the ramekins evenly, leaving at least ½ inch of room from the top of the berries to the top of the ramekin edge.

-Mix Bisquik shortcake ingredients together in medium size mixing bowl until just incorporated. Spoon the doughy mixture on top of the berries. *Make sure that the dough is spread equally over the berries to allow for an even baking time.*

-Bake for 15-20 minutes until tops are golden brown.







Happy Fourth of July! Hope you enjoy!
-Caroline Dunbar

Berry Fun with Annette

This is one of my favorite times of the year; those precious moments just before summer when the rain and mud have subsided, everything green seems to have blossomed overnight and the heady scent of lilacs surprises you in the unlikeliest of places. Sunny days always make me want to go for a drive in the evening, with a lingering stop outside of a Dairy Queen for a small chocolate cone. But with the first signs of summer, I always start thinking about one of my favorite warm-weather activities that I get to savor the results of during the winter months - making JAM. I inevitably end up in the storage room of the basement digging out all of the glass jars and lids and buying boxes of Sure-Jell. I have to check to see how many jars my family is requesting and how many I'm planning to give as gifts to friends on special occasions. I've even had a few people start placing orders and making special requests. When it's all said and done, I usually end up making 50 jars of jam with 15 to 20 waiting in my freezer for a cold winter day when I need a reminder of sunny summer days.

The first year I made strawberry jam, I drove out to a farm South of Ann Arbor and picked all the berries. It was a two day task to make jam; one day of back-aching work outdoors and a second day working in the kitchen actually making it. Last year, to save a day's work, I got up early on a Saturday morning in June and drove to the Ann Arbor Farmer's Market, where I bought two flats of fresh, hand-picked strawberries. A few years ago, I transplanted some rhubarb plants from a co-worker and they have happily taken root in my backyard. In between batches of rhubarb crunch (an old Mennonite recipe that is another spring favorite), I sneak some of into a strawberry-rhubarb jam.

Since I made strawberry jam last year, I'm planning to head back to Makielski Berry Farms in Ypsilanti this fall to pick my own raspberries. The Amber raspberries there are amazing. The color looks more like orange marmalade when made into jam, but I think the flavor is even better than the traditional red raspberries. I also buy or pick fresh, Michigan peaches from a local farm out near Saugatuck. This year, I'll probably end up making red raspberry, amber raspberry, triple berry (blackberry, red raspberry and amber raspberry), red raspberry-peach and peach jam. My freezer will be packed full until I see everyone that I've promised a few jars, but that never seems to take long.


Strawberry Jam

4 pints fresh strawberries, crushed (not pureed) with stems removed
3 cups sugar
1 box Sure-Jell fruit pectin (No Sugar Needed box)
1 cup water

1. Wash and rinse freezable plastic containers.
2. Pour sugar and Sure-Jell into a large saucepan. Add water and bring to a boil over medium-high heat, stirring constantly. Boil for one minute and remove from heat.
3. Immediately add strawberries and stir for one minute.
4. Pour into prepared containers, leading 1/2" space at the top for expansion during freezing.
5. Cover and let stand at room temperature 24 hours until set. Refrigate up to 3 weeks or freeze for up to 1 year.

Yummy Reads

Every so often, when we tire of recipe after recipe and start to feel like we're the only ones who ever cook, it's nice to relax with a good book.
But being foodies, you and I both know that we can't seperate ourselves from food entirely. Therefore, I have researched, found and read my fair share of FOOD NOVELS. Whether the lead character is a quirky chef, the plot revolves around a meatloaf murder mystery or the verbage is littered with culinary terms, I find that these books revive my love of cooking in a way few cookbooks can do.
We start to feel empathetic towards the characters and the only time we set the book down is to recreate some of the featured recipes they make.

I have gathered a list of my personal favorite Food Novels, in no particular order:

* Julie and Julia
A quirky, lightheartedly novel about a young, married woman in a small apartment who decides to spend a whole year cooking every recipe in Julia Childs first cookbook, "Mastering the Art of French Cooking". On a side note, if you've never read Julia Childs memoir, "My Life in France", stop reading this blog, go to the bookstore and buy it. A personal hero of mine, you won't be disappointed in this woman's drive, determination and downright love of bringing longtime culinary mysteries to the average American housewife!

* The Goldy Culinary Mystery Series
Diane Mott Davidson has spent two decades perfecting the character of Goldy Schultz and the pickles she gets herself into! (No pun intended.) But instead of the cheesy, overdramatic culinary mysteries one usually sees on the bookshelves, this is a character to relate to. Goldy runs a catering business out of Aspen Meadow, Colorado and her food-laced fiascos cover topics from murder to burglery, romance to souffles. Even my husband enjoys listening to the audiobooks on long trips in the car!

* Bone in the Throat
If Ms. Davidson isn't quite your style... kick it up a bit with Anthony Bourdain's first fiction novel. (Yes, he's that crazy writer/chef who travels the world in search of true cultural cuisine). Take a young Italian guy, the Mob, the FBI and some delicious homemade Italian cooking and you're hooked!

* Chocolat
Before you skip over this book, just note that it is very very different from the film. While Johnny Depp certainly added a little something to the movie... it lost a bit of its charm in the process. I won't give anything away, just trust me.

* The Chocolate Touch
We all remember this book as a child. Written in 1952, the story of a young chocolate-obsessed boy has traversed through the generations. Who could forget when John Midas was given the chocolate "touch" and even his toothpaste turned to chocolate? Yum...

Jenna's Sweet Treat for the Summer Bride

I, like most brides, want to be fresh and fabulous for the big day. I know that it is difficult to 'be good' all the time when it comes to food. Trust me, I'm around food and plan menus all day long! It is never easy! I say, give in - just don't go overboard. Every day, usually after lunch, I head over the the "chocolate drawer" - yes we have a chocolate drawer here at Katherine's Catering. It used to be an actual drawer, but the chocolate currently has a home in a lovely shoe box wrapped in purple paper on Annette's desk (a fellow Event Planner here at Katherine's). Anyway, back to the point. INDULGE! By having that piece of chocolate every day, whether it is a piece of Dove or a Hershey's Bliss, I am less likely to OVER indulge later. Good luck to all you blushing brides out there - or for those of you just wanting to look fresh and fabulous - just because!

Another sweet tip is to melt dark chocolate and lightly drizzle over your favorite fruits (strawberries, apple slices, banana slices, mango, peach wedges, etc...) You'll feel like you're cheating, but it's actually oh-so-good for you!

Intern Katie's Spring Salad

Intern Katie's Spring Salad!

Spring has finally sprung here in Michigan! yay! so to celebrate I want to share my favorite salad with you all! this is a delicious easy salad to bring to a pot lock or to make a special dinner at home a little more chic. All the measurements depend on how hungry you are or how many mouths you have to feed. Start out with fresh spinach leaves (organic or not), and you can mix in a nice spring mix for more variation or just the spinach, then add dried cherries, pistachios, and feta cheese. Top the salad with a raspberry vinaigrette and enjoy!!



**********
Katie Couyoumjian is a soon to be graduate of Greenhills High School in Ann Arbor and our fabulous intern here at Katherine’s Catering. After spending a couple weeks getting her hands dirty in the glamorous world of catering, she’ll be ready to face her next challenge at Dennison University near Columbus, Ohio. Katie loves spending time with her family and friends, playing sports and cooking. Her Spring Spinach Salad is a fresh, flavorful recipe for any May lunch!

The Great CRANBERRY State

Have you heard? Oceanspray is looking to Michigan for help with cranberry farming!

Since cranberries are grown and cultivated in water, it only makes sense that the Great Lakes State is a natural choice.
Oceanspray says it needs 6,000 acres for farming, which would mean we need only to find another 2,500.

This venture would give our state a $45 million boost, as well as around 1,600 jobs! (1,100 for the construction and 500 for farming).
Talk about a beacon of light in a dark economy!

All of this has got me thinking about this amazing little fruit, indigenous to America and a true Thanksgiving staple.

But why do we only bring it out during the holidays?
Let's celebrate the possible investment in Michigan's future!

Cheers! Here's to the cranberry!

Cranberry Margaritas
INGREDIENTS:
20 oz Ocean Spray® Whole Berry Cranberry Sauce
5 oz tequila
4 oz fresh lime juice
2 oz triple sec
Crushed ice

Put all ingredients in a blender. Blend for a few seconds on high speed or until ingredients are thoroughly combined. Pour into a large glass.


Cranberry Turkey Wraps
* An easy, brown-bag lunch option! *

INGREDIENTS:
2 whole wheat tortillas
2 oz cream cheese
4 oz Ocean Spray® Whole Berry Cranberry Sauce
1 oz mozzarella cheese, sliced
4 oz deli-style smoked turkey
1/2 cucumber, sliced
1/2 oz sliced red onion
1 oz mixed greens

Combine cream cheese and cranberry sauce. Spread on tortilla and top with remaining ingredients. Roll up sandwich and enjoy!

Winter Blues

I feel deceived.

Looking outside, the sun is shining, the birds are chirping, there's not a cloud in the sky! It leads one to believe they could frolic merrily through the streets of Ann Arbor in a mere t-shirt and shorts!
Well, ok, maybe not...
How about a sweatshirt and jeans? Not even close.

The sun lures you outside only to laugh in your face when the cold hits. THIRTEEN??? Really? Only 13 degrees? But its so sunny! This shouldn't be allowed to happen!

As you trudge back into the house, this is when it hits most of us. We know it well in the MidWest. Winter blues, cabin fever, call it what you will, but apparently Seasonal Affective Disorder affects two out of every ten adults living in cold climates, and women are more likely than men to experience it.

But this Michigander refuses to accept it!

I read recently that planning a vacation can release almost as many endorphins as actually being ON vacation.
So while I researched cruises through the Caribbean, hikes in Hawaii and beaches in Bora Bora, my mind (and stomach) started wandering... the result? A tropical cake that takes your mind away from anything snow related...



Aloha! Cake
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 1/2 cup butter
• 2 cups sugar
• 4 eggs
• 3 cups shredded carrots
• 1 cup crushed pineapple, strained (reserve the juice)
• 1/2 cup raisins
• 8 oz cream cheese
• 4 cups powdered sugar
• Juice of 1/2 lime
• Juice from crushed pineapple
• 1 cup coconut
• 1 cup macadamia nuts, chopped
• Lime zest
In a large bowl, sift together flour, baking powder, baking soda and cinnamon. In a mixer, beat butter and sugar together until combined. Add the eggs, one at a time. Slowly add the flour mixture until just mixed. Fold in the carrots, pineapple and raisins. Pour batter into a greased and floured cake pan and bake at 350 degrees for 30-40 minutes. Remove from oven and cool.

Beat together cream cheese and powdered sugar. Add lime and pineapple juice. If frosting becomes too thin, thicken with more powdered sugar.
Frost cake completely and sprinkle generously with coconut and macadamia nuts. Garnish with lime zest.

How To Host an Oscar Party

Ready for all that glitz and glamour? This Sunday, February 22nd at 8pm...



Whether you choose to get festive and throw a black tie affair or just a casual couch-fest, make sure you've got your place stocked right.

For drinks, mix up classic movie star cocktails.
Think Jean Harlow (rum, vermouth and a lemon twist), Charlie Chaplin (apricot brandy, sloe gin, lime juice and a lime twist), a Marilyn Monroe (apple brandy, grenadine and a splash of Champagne), and, of course, Shirley Temple (7-Up, grenadine and a cherry).

(Budget friendly option- serve soft drinks and one signature drink, The Hollywood, (vodka, black raspberry liqueur and pineapple juice).

Skip the big meal and serve movie style snacks.
For a new twist on movie popcorn, cook kernels in olive oil and toss with fresh parmesan, rosemary and kosher salt. Serve in takeout style containers (available at your local craft store).
Place movie theater candy (Twizzlers, Good & Plenty, M&M's, etc) in large glass containers with spoons for guests to scoop their own.
Instead of hot buttered pretzels, try them in mini size and different shapes (twists, rods, sticks...). Serve with an array of dipping sauces, like hummus, spicy mustard dip, pineapple chutney (we love Robert Rothschild!) or whatever flavors you like.

(Budget friendly option- take advantage of the after Valentine's Day sales and load up on candy and chocolate).

Don't forget the ballots! As your guests arrive, hand them cards with the movies and nominees and have them place their bets. Be sure to have a prize for the winner (whoever gets the most correct)- a bottle of wine, a bouquet of flowers... or the honor of hosting next years Oscars!

Historic Flavor

Lately it seems everyone's on a budget. Money is the main topic of conversation and the reason for most all of us to be cutting back lately on our usual luxuries.

I've been doing quite a bit of research lately on previous recessions in American history (did you know we've been through 19 recessions?!) including the infamous, Great Depression.

What's most interesting is what happens to families and home life during these times. People stay in more. We talk. We cook together. We focus on the important things in life, not the material things.
This sparked my interest in life during the Great Depression. What did people do? What did they eat? How did their differing cultures and backgrounds affect their food? There are many websites out there dedicated to the preservation of historic food of the 1930s, but what I love are the truly creative meals made out of love and necessity. A mother feeding her family on a pancake like bread made of flour, baking powder and water. An Irish immigrant family eating boiled haggis. Poorer families feasting on bone marrow before cooking it into a soup. And while I draw the line at braised tongue, I still couldn't help cooking a few Depression recipes.

My favorite was the Ginger Ice Box Cookie. The thing about ice box cookies is they were usually made in bulk, when mothers would save up their sugar rations and prepare a larger batch of cookies. Poorer families didn't have iceboxes, so the would often use the winter to their advantage and place the batter in the cold until it was chilled properly. These crunchy, spicy cookies can be easily modified depending on your taste.



Ginger Ice Box Cookies

• 1 cup brown sugar
• 1/2 cup shortening
• 3 eggs, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 3 teaspoons ginger
• 1 teaspoon soda
• 1/2 cup molasses
• 4 1/2 cup flour

Cream sugar and shortening. Add well beaten eggs, then the molasses. Sift all dry ingredients and add to the first mixture. Form into rolls and place in refrigerator to chill (overnight is best). Cut into thin slices with sharp knife and bake in a moderate oven, 375 degrees for 12 to 15 minutes.