A behind-the-scenes look at our first major catering event of the year!
A behind-the-scenes look at our first major catering event of the year!
So The Culinary Society is at it again! We have been invited to cater an intimate dinner for some people at Greenborough. We will be working Friday (11/13) on a completely vegetarian and organic dinner complete with dessert and two drinks. Here’s what’s on the menu:
Wassail (an old-fashioned cider)
Savory Lemonade (with lavender, rosemary, and thyme)
French Breakfast Radishes with Butter and Sea Salt
Buttery Sweet Potato Knot Rolls
Chilled Beet and caramelized Onion Salad with Feta Cheese
Creamy Carrot Ginger Bisque
Pomegranite Kale with Pan-Roasted Pecans
Brown Sugar Baked Sweet Potatos and Acorn Squash
Moroccan Spiced Spaghetti Squash
Ginger Butter Cake with Poached Pears
We got the dinner covered, but we’re looking into a little after-cooking party. Maybe milkshakes and burgers? (To celebrate the fact that we are all gluttonous carnivores!) We’ll also be discussing the HAPA Fusion event.
This seemed to be a popular recipe at our tea event, so here it is!
3 1/4 C ginger, 1/2 C fresh chopped ginger, cinnamon stick, 4 tbsp. loose black tea leaves (I like my tea dark), 1/2 C milk, 1/2 C condensed milk
1. Bring water and ginger to a boil. Stir in tea and cinnamon and cover. Let steep 5 minutes.
2. Stir in the two milks. Then pour through a sieve into a blender.
3. Blend until foamy and pour into mugs. (Careful hot liquids expand in the blender) May be sweetened with more condensed milk. It’s really good over ice too!
Earl Jam is today! We’ll be catering with a $350 budget, which means awesome food like chocolate covered strawberries, brownies with mascarpone frosting, savory apple tarts, macaroons, and more. If you’d like to help cook we’ll be in the Lerner kitchens from noon all the way until showtime.
Here’s the description from the Facebook event:
Jazz and Dessert with Community Impact!
Community Impact invites you to its 5th Annual EARL JAM featuring Corey King’s band Rocklike
Earl Jam will take place on Thursday, November 5, 2009, from 9:30pm-11pm at Lerner Party Space.
King, a graduate from The New School for Jazz and Contemporary Music in New York City, has played with Mos Def, Lauren Hill and Wyclef Jean, Jason Moran, Dave Binney, Bilal, Elizabeth and the Catapult, The Mettawee River Theater company under Ralph Lee, and has recorded for Mark Ronson. Corey has also performed with rap artist Ludacris on The Tonight Show with Jay Leno, Saturday Night Live, The Ellen DeGeneres Show, Jimmy Kimmel Live! and The David Letterman Show.
* Come enjoy great music with fellow Columbians
* Free Dessert (provided by the Culinary Society) and giveaways
* Learn more about CI’s 25 different volunteer service programs
* Dress to impress
I was lucky enough to be able to snag a ticket to the 2nd annual Food and Wine Show this year, so I’m gonna give everyone a quick run-through of the big Food Network personalities.
Giada de Laurentis: Genuinely fantastic and a beautiful lady. We talked about Zeppole and dorm life. She also gave me a high-five
Paula Deen: Great with crowds, not so much one-on-one… unless you’re Southern.
Rachel Ray: Despite what everyone says, I like her. She was really nice and she called everybody “sweetie.”
Chef Duff and Mary Alice: Genuinely the coolest people at the show. And they knew it!
Bobby Flay: I’ve always thought he was mean and I was right! Now I have a reason to dislike him.
Susie: Judge from the Next Food Network Star and Head of Marketing, she was actually the nicest person there.
I also attended a Mario Batali event (Sorry no pictures). He spoke on food and the restaurant business. His latest work? Working on a grocery store (to be located on 23rd and 7th) which will feature mini-restaurants for each department (i.e. bread, poultry, fish…)
So here are those pictures…
Here’s a fantastic recipe I created I also made a red wine ice cream, but I didn’t particularly like it, although it did taste like Taro. I’ll work on that one. Meanwhile, here’s the recipe for White Wine Sorbet
1 bottle riesling white wine, sugar to taste (I used about 1 cup), 1 C water, 8 black peppercorns, 1 T whole cloves, 1 T whole allspice, 2 sticks cinnamon, rind of one lemon, and juice of one lemon.
Combine all ingredients in a large pot and bring to a boil. Reduce to a simmer and simmer for 5 minutes, stirring occasionally. (This is to cook the alcohol to reduce the freezing temperature.) Cover with a lid and let it sit, off of the heat, for thirty minutes.
Prepare an ice bath in a large bowl. Get a bowl that is smaller than the ice bath bowl and a fine sieve. Pour the sorbet liquid through the sieve into the small bowl and place the small bowl atop the ice bath. Let cool for 30 minutes.
Transfer to a ice cream processor and process according to directions.
Freeze for 5 hours and eat!!
So I’m a pastry chef from San Diego and I find time to cook whenever I’m not going to class… I also happen to be part of the Columbia Culinary Society, which is amazing!! Haha! Here are some of my latest installments:
1. My Fourth of July Cake – A Coconut Rum Cake with fruit “fireworks”
2. My Mile-High Chocolate Cake with homemade chocolate mint lollipops
3. Felix and my Queen of Sheeba Cake with sugar thread
For recipes, add a comment and I’ll tell you
Greetings fellow foodies!
Welcome back! And to those arriving on campus for the first time, Welcome! I would like to invite everyone to our first General Body Meeting of the year this Wednesday at 9pm in Lerner Ramp East. We will be serving a selection of seasonal fruit and creams while we mingle, introduce you to the Executive Board, and fill you in on some of the great events we have lined up for this year! We will also have a sign in sheet for our first upcoming event, an Herb and Spice tasting. If you’ve ever been too intimidated to purchase Sage, or wondered how to incorporate Coriander into your routine chicken recipe, come and learn about some basic, yet not so basic herbs and spices! We will be offering a tasting of each spice, as well as sample of a corresponding dish!
What’s a summer BBQ without a cool refreshing dessert? This tart is much lighter than a traditional pie, and the graham cracker crust is made from scratch, making it crisp, almost like a cookie. The recipe is adapted from one of my favorite blogs, Dessert First. I omitted the meringue she used, as not everyone in my family loves meringue as much as I do, but it works well with whipped cream as well, homemade or store-bought whichever you have time for….
Graham Cracker Crust
makes about 16 3-in square tart shells
1 cup butter, room temperature
1/4 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1/4 cup honey
2 cups all purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1/2 teaspoon ground cinnamon
I creamed the butter and sugars in a stand mixer until light and fluffy before adding the honey.
I then mixed the dry ingredients together in a separate bowl and added it to the wet ingredients in parts, making sure all the ingredients were fully incorporated.
The dough will come together but it is very moist due to the large quantity of butter. I flattened it into a disk and let it chill in the refrigerator wrapped in plastic wrap. After about an hour, I rolled it out on a floured surface and attempted to transfer it to my 9″ pie dish. This proved disastrous. So after many vain attempts, re-chilling, and re-rolling, and re-failing, I ended up just pressing it into the dish with my fingers. It turned out a little uneven in places but it worked. I then let the dough chill for another 30 min before baking so that it crisped up properly. The recipe suggests baking for about 18 min although I baked for about 30 min until it became dark brown, which was a bit too long. 20 min would have been enough.
Key Lime Curd
adapted from Pierre Hermé’s Desserts
makes about 1 1/2 to 2 cups
1/2 cup sugar
1/2 cup key lime juice
1/2 cup unsalted butter, cut into 1 inch pieces, softened but not melting
I prepared the curd while the tart shell was in the oven. I first whisked the eggs and sugar together, before adding the lime juice. I whisked over a hot water bath until thick, adding the pieces butter one at a time. The recipe suggests blending the curd in a food processor and adding the butter while mixing on high. I’ve found that the same wonderful creamy effect can be obtained without transferring to the food processor. After thickening over the stove, I let the curd chill in the refrigerator until completely cool.
Once the tart shell cooled to room temperature, I poured the curd into the shell and let it cool in the fridge until it was ready to serve!