Vacherins

 

A Vacherin is a traditional French dessert. We’ve had these beauties on our menu for a while, but noticed that most people don’t know what it is.

 

meringe 6

[Read more…]

No Store Bought Appetizers Here: The Story of Our Fruit Tarts

 

At Savory, we uphold the highest standard for the quality of our food. Chef Lou will not take shortcuts. She believes in giving the BEST to our customers.

Chef Lou puts it this way, “At first I used to buy the pastry shells from a supplier. They were dry and didn’t have any flavor! I soon realized I could make a much better pastry shell. My recipe has some orange zest so it gives the dough just a hint of citrus. I also use a flower cookie cutter because the scalloped edges look so cute. It’s the little details that put this recipe from good to GREAT.”

It’s the small things that make the Fruit Tart a winner: white chocolate lines the inside of the shell so it doesn’t get soggy, real vanilla French Pastry cream is used, a variety of fresh sliced fruit individually arranged on each tart, and a shiny apricot glaze for the finishing touch.

Fresh Ingredients

 

Spring is always an exciting time of the year. The trees are budding, colorful flowers are blooming, and our part of the world is becoming green again. For me, spring brings the anticipation of eating fresh(er) fruits and vegetables. I love visiting the roadside stands and picking out the best apples, melons, and fresh corn.

[Read more…]

Buffet Fruit Display

Examples of a buffet fruit tray from Savory Catering in Utah

Strawberry Mousse

For my daughter’s birthday I created this Strawberry Mousse Dessert.
It has strawberry home made cake as the base layer, then a delicious mousse on top, garnished with fresh whipped cream and fresh berries.

The inside is so marshmallow-y, fluffy and sweet!

Since my family is my recipe test kitchen, they always test out my new catering recipes.  This week I’m working on adding some freshly squeezed orange juice to the recipe for a depth of flavor. Then I think the recipe will be perfect enough to publish!

Dessert: Fruit Tarts

At Savory Event Catering, we fill our pastries with our house recipe vanilla pastry cream. We use real eggs, real cream and real vanilla bean to bring out the best flavors! 

We can incorporate many in-season fresh fruits, perfect for spring, summer and fall events! 

I love how the colors really stand out on the buffet table.

Kale Orange Pomegranate Cranberry Salad

Hello Wild Chives Readers!
Jessica here, Lou’s oldest daughter.
Here at Savory Event Catering we value family and my mom has definitely passed the culinary bug to us too! She’s definitely the professional and I am still learning from her wealth of knowledge. My sisters and I will also be contributors, showing what cool things my mom has taught us. As a vegetarian, I focus on healthy eating… I am known as the Salad Guru in our family!
Above, photo of us. Jessica, Mom, Haley, Mckell. November 2010.
Below is a delicious salad I made to complement a Thanksgiving meal. I love this because it is SWEET. I definitely have a sweet tooth (proof that being vegetarian not always = healthy). But I think this is a healthy way to satisfy sweet cravings with seasonal winter fruit.
Thank goodness for citrus fruits in winter. This salad also has Kale, which is one of the most vitamin rich leafy greens you can eat! 

Kale is a closer cousin to Broccoli than lettuce and I think it adds a great texture to the salad. A great source of Vitamin K, Vitamin C, and Calcium (especially important for my Vegan friends & lactose intolerant friends who don’t consume dairy)

Pomegranates are also in season around Thanksgiving and Christmas.  Pomegranates are rich in anti-oxidants and have been considered a health food for centuries. Some may be intimidated on how to cut them, but continue reading and I will show you how to eat a pomegranate.

Oranges are a great addition too. These are clementines, a mandarin orange variety. They are similar to tangerines, but are seedless! Tons of Vitamin C to keep your immune system healthy during flu season.

When I cut the kale, I always trim the stem off. It is very tough. Also I shred the Kale into tiny bits. It can be a little bitter, but the tartness and acidity of the clementines and pomegranates counteract any unsavory taste from Kale.

How to cut a pomegranate:

Slice into quarters, fill a bowl full of water. You’re going to break apart the seeds from the pith membrane in the water. The equilibrium of the water makes it so less seeds break open. You retain much more of the juice this way and less mess. The juice from a pomegranate will definitely stain your Carrera Marble countertop! (oh, I’m trained as an interior designer, this is when my geeky design side starts showing :)

Carefully break apart the seeds pods from the membrane.

The pith floats to the top– seeds stay on the bottom! Now just rinse the seeds and lay on a paper towel to dry.

Time to assemble the salad. I used a mix of romaine, kale, and a spring salad mix w/ dark leafy greens. The darker the greens, the more vitamins you get! I also added dried cranberries, I like the chewy texture and cranberries are a great because they prevent bacterial infections.

I used a basic olive oil and lemon dressing for this. I think that a too complicated dressing competes with the sweetness of the fruit. 

But, you could always serve with a raspberry vinaigrette!

Here at Savory Event Catering, this is one of our favorite salads to serve at a winter wedding. The colors are so vibrant they look great on the buffet table!