Commonwealth Caterers Blog

Mother's Day Brunch ...

Some great ideas and recipes from epicurious ...

Mother's Day Brunch

A spring brunch menu just for Mom, from favorite New York City brunch spot Bubby's Pie Company
by Esther Sung

 

W hat Mother wants, Mother should get, especially when it comes to Mother's Day brunch. And one way to make it extra special is to make it at home. For some advice on how to create the best brunch possible, we turned to Ron Silver, owner of the Manhattan-based restaurant mini-chain Bubby's Pie Company, and author of Bubby's Brunch Cookbook: Recipes and Menus from New York's Favorite Comfort Food Restaurant (Ballantine Books).

With two locations in New York City and two in Japan (one in Yokohama and one in Tokyo), the Bubby's restaurants are famous for their hearty brunches, where you can nosh on their famous pancakes, salmon Benedict, housemade veggie burgers, and—of course—a slice of their legendary pies. As Silver says, "Brunch is a relaxed meal not only because you can show up very casually but because it offers such a wide range of flavors, textures, and tastes. You can have caviar, steak, and lobster as well as pancakes, muffins, and scones." With Silver's guidance, we've devised a delicious menu that spans the spectrum of everything that makes homemade brunch so great: sweet to savory, light to filling, easy to elegant. And of course, don't forget the flowers; Bubby's doesn't!

Rhubarb Coffee Cake

Can't find fresh rhubarb this early? Look for frozen rhubarb (sold pre-cut) at health food stores. Silver recommends baking this cake the morning of—just think of the aroma wafting from the oven—but if you need to make it ahead of time, Mom, of all people, will understand the importance of advance planning.

Roasted Asparagus and Leek Frittata

Whether you like your asparagus thick or thin, select spears with a uniform diameter so that they cook evenly. You can make this frittata a day ahead and store it in the refrigerator. Silver says the frittata can be served at room temperature, but if you want to warm it up, 15 minutes at 325°F will do the trick.

Orange Ricotta Pancakes

Singularly fluffy and moist, these pancakes get their airy volume from the whipped egg whites that act as a leavener. Because making the batter doesn't take that long, Silver recommends preparing the pancakes from scratch the morning of. That way, they can float from the griddle straight onto Mom's plate.

Open-Face Grilled Chicken, Maytag Blue Cheese, and Toasted Pecan Sandwich

This sandwich has it all: savory chicken, salty cheese, crunchy nuts, and even a touch of sweetness thanks to the raisin-pumpernickel bread. According to Silver, you can marinate the chicken overnight, but a store-bought rotisserie chicken works just fine in a pinch.

Bubby's Granola

Play up granola's status as a healthy indulgence by placing a big bowl of it alongside some low-fat Greek yogurt. This recipe is forgiving and flexible, so use whatever nuts, seeds, and dried fruits Mom likes best. It doesn't hurt to add some good-quality chocolate, either.

 

Drinks

Mimosas and Bloody Marys are perennially popular brunch cocktails, but a delicious seasonal choice would be a spring brunch cocktail like a Rhubarb Collins. If your brunch guests include drinkers, teetotalers, and the underage set alike, plan to serve drinks that can be enjoyed on their own or mixed with alcohol. Silver offers up some quick ideas: "Orange juice can be made into a mimosa. Peach punch can be a Bellini. Lemonade can be spiked. Hot chocolate makes a great rum drink." For more nonalcoholic drink options, check out recipes for spritzers, ades, and punches.

Read More http://www.epicurious.com/articlesguides/holidays/mothersday/brunch-recipes-bubbys#ixzz1uNwkplZ8

Fourth of July!

It is almost Independence day!

Preparing for a picnic or barbecue with some of your friends and family?

Then, we have two festive, easy recipes for your party this Fourth of July!

These recipes are not only delicious, but will add to your decorations!

Red, White, and Bleu Burgers!

Prepare the meat at least two hours before cooking.

• 3 lbs. lean ground beef
• 4.5 oz. bleu cheese, crumbled
• 1/2 c. minced fresh chives
• 1/4 t. hot pepper sauce
• 1 t. Worcestershire sauce
• 1 t. coarsely ground black pepper
• 1 1/2 t. salt
• 1 t. dry mustard
• 1/4 c. minced white onion (optional)

Mix together all of the above ingredients. Then refrigerate for 2 hours.

Next form your patties. This recipe can make about 12 medium-sized patties. (Or make smaller patties and allow your friends to save room for dessert!)

Then oil the grill and cook your patties to your liking, five minutes on both sides should be enough time to cook throughly.

Finally, serve on white hamburger buns with a tomato to make your red, white, and bleu burgers complete!

Berry Cheesecake     
Crust

• 1 1/2 c. crushed graham crackers
• 1/4 c. sugar
• 6 T. butter, melted

Pre-heat oven to 350F. Mix together graham crackers and sugar. Add in melted butter. Press mixture into pie plate on bottom and sides. Bake 8-10 minutes in oven. Let cool completely before adding cheese cake.

Cheesecake

• 8 oz. cream cheese
• 1/4 c. sugar
• 1 c. Cool Whip topping
• 2 c. mixed strawberries, raspberries, and blueberries
• 3/4 c. boiling water
• 1 package strawberry Jell-O
• 1 c. ice cubes

In mixer stir together cream cheese and sugar. Add in Cool Whip topping and mix slowly. Place mixture in the crust. Top with berries and refrigerate.

Stir the boiling water with the strawberry Jell-O for two minutes until dissolved completely. Add ice cubes and stir until melted. Pour the Jell-O over the berries. Refrigerate for three hours. Enjoy!

Pumpkin Cheesecake...

The flavor of pumpkin pie in a creamy cheesecake!!

Ingredients

• 1 1/2 cups crushed gingersnap cookies
• 1/2 cup finely chopped pecans
• 1/3 cup butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup white sugar, divided
• 1 teaspoon vanilla extract
• 3 eggs
• 1 cup canned pumpkin or fresh cooked
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Directions

1. Preheat oven to 350 degrees F.  In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven (do not brown). Set aside to cool.
2. In a medium bowl, mix together the room temp cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
3. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
4. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

Cranberry Pecan Stuffing ......

The dried cranberries and pecans give a fruity touch

to the traditional stuffing, perfect for Thanksgiving.

 

Ingredients:

• 1 cup chopped celery
• 1/4 cup chopped onion
• 1/4 cup butter
• 1 teaspoon dried sage, crushed
• 1 teaspoon dried parsley, crushed
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon pepper
• 6 cups dry bread cubes
• 1/2 cup chopped pecans
• 1/2 cup dried cranberries
• 1/2 cup chicken broth

~

Preparation:

Cook celery and onion in butter in a small saucepan until tender.

Remove from heat. Stir in sage, parsley, thyme, and pepper.

Place dry bread cubes in a mixing bowl. Add celery mixture, pecans, and dried cranberries.

Add the chicken broth, tossing to moisten. 

This will stuff one 6- to 8-pound turkey.

If stuffing is baked in the turkey the internal temperature of the stuffing should reach 165 degrees F.

Yield: 6 to 8 servings.

Traditional Thanksgiving Mulled Wine

    Mulled wines have been warming people for centuries, now they are a festive holiday traditon.  Simply they are wines that have been sweetened, spiced and slightly heated - offering a delightful alternative at holiday gatherings or on a cold fall evening.

There are all sorts of red wines that are be good for making mulled wine.  A full-fruited red that costs around $10 will be your best bet for mulling.  Experiment to find your favorite.    

Making Mulled Wine

There are many variations of mulled wine. The basic recipe involves a bottle of wine, two or three cinnamon sticks, fruit slices, some cloves and about a cup of white or brown sugar. The sugar helps mellow out the tangy flavor the wine gets when heated. You can use less or omit it altogether if you like the taste without it.

The most important thing when making mulled wine is to never let the mixture boil. If it boils, it’s all over. The subtle combination of flavors is ruined by boiling, so keep an eye on the pot and leave it on low heat  -  the best way I have found is to use a crock on low to keep it at the perfect temperature all evening. 

Making mulled wine is actually very easy. Combine your wine with your fruit and spices -heat until the mixture is warm to the touch. Add your sugar, stir well, and simmer.  Pour into mugs.  Garnish the mugs (little glass mugs are traditional, but coffee cups work, too) with additional cinnamon sticks or orange slices for a traditional touch.

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Clarence’s Mulled Wine Recipe

    from the movie It’s a Wonderful Life

• 2 bottles red wine
• 1/2 cup water
• 1/2 cup sugar
• 4 sticks cinnamon
• 5 whole cloves
• 1 orange
• 1 lemon

Zest the fruit, avoiding the white pith. Put this, the sugar, cinnamon and cloves into the water. Bring this to a slow boil for 5 minutes. Remove from heat. Now add the wine. Add in the actual orange and lemon fruit part, sliced up. Warm this on low heat for 40 minutes (do NOT boil). Enjoy!

 

Cinnamon Basmati Rice

2 cups Basmati Rice

2 Cinnamon Sticks

2 1/2 cups Chicken Stock

1 stick Salted Butter

1/4 cup Extra Virgin Olive Oil

1/4 Lemon Juice

Peel from 1 lemon (no white pith)

 

  Prepare:

Place butter and oil in a 3 to 4 qt pot over medium heat.

When butter is melted, add the rice. 

Saute the rice until it appears to turn tan and you smell a nutty flavor.

Pour the chicken stock over the rice - stir.

Add cinnamon sticks and lemon peel.

Turn to high, bring to a boil, stir, cover with a tight fitting lid, reduce heat to med/low (just a slow rolling boil)

Cook covered for 20 minutes, season with salt to taste, fluff and serve! 

Great new recipe....

Here is a great dip recipe ...  Roasted Red Pepper and Cheese Dip

    Prep:  10 minutes    Chill: 2 hours     Serves: 6 - 8 guests

• 12 oz Fresh Roasted Red Peppers, coarsely chopped
• 1/2 Clove of Garlic
• 3/4 cup Low Fat Feta Cheese, crumbled
• 1/4 cup Blue Cheese, crumbled
• 1 oz Extra Virgin Olive Oil
• Sea Salt, to taste
• Ground Black Pepper, to taste
• Assorted Fresh Crudites and Crackers

Puree peppers, garlic, cheese, and oil in a food processor until smooth. 

Season with salt and pepper. Cover and chill for 2 hours. 

Serve with fresh crudites and crackers.