Lamb Stuffed Mushroom Pairing for Roxy Ann Winery's Sky Hill Red - December 2010 Wine Club Release

Lamb & Manchego Stuffed Mushrooms

Yield: 4 dozen medium or 2 dozen larger stuffed mushrooms

Buy the highest quality ground lamb you can afford – you really can taste the difference.

Beauty of this recipe: One bowl needed…

Ingredients:

4 dzn medium mushrooms or 2 dzn larger ones – stems removed and chopped

¼ pound ground lamb

¼ yellow onion, chopped small

4 green onions, minced

¼ red bell pepper, minced

¼ cup chopped parsley

1 clove garlic, minced

8 stems (about 1/3 bunch) fresh thyme, leaves removed from stem and minced

1 tsp ground black pepper

½ tsp (or more) red chili flakes

Salt to taste

¼ cup dried bread crumbs

1 egg

¼ cup shredded Manchego (can substitute all or some with Parmesan or Romano)

Extra Manchego for tops

Preparation:

*Preheat oven to 375˚

*Remove stems from mushrooms and finely chop. Place mushrooms, cavity side up, in un-greased casserole dish or on parchment lined sheet pan.

*In one large bowl, combine remaining ingredients, stirring well to combine.

*With a teaspoon, fill each mushroom w/ lamb-thyme mixture, rounding the tops.

*Sprinkle with extra Manchego.

*For medium mushrooms - bake for 20-30 minutes or until well browned on top.

*For larger mushrooms – bake for 25-35 minutes or until well browned on top.

Serve HOT. If extra juice is in the pan after you remove the mushrooms, consider whisking in a little sour cream to make a delicious sauce to drizzle on top.

Do ahead: This filling can be made 1 day ahead. Keep refrigerated. Mushrooms can be stuffed up to 4 hours in advance.

Soup Pairing for Roxy Ann Winery's December 2010 Wine Club Release - Paired with Roussanne

Celery Root and Apple Soup

w/ Chive Oil Garnish & Crisp Pancetta

Yield: 6 servings

Crispy pancetta sprinkled on top adds a salty, savory flavor to this semi-sweet soup.

Ingredients:

¼ cup (½ stick) butter

1 ½ cups chopped yellow onion (about 1 large)

4 cups ½ -inch peeled celery root (from one 1 ¼ -pound celery root)

3 cups ½ -inch peeled & cored Granny Smith apples (from about 2 medium)

4 cups (or more) low-salt chicken broth

½ cup chopped chives

½ cup grapeseed oil

pinch of salt

2-3 oz thinly sliced pancetta (Italian bacon)

Preparation:

*Melt butter in heavy large pot over medium heat. Sauté onions for 5 minutes. Add celery root and apples; sauté 10-15 minutes more, stirring often, until vegetables are slightly translucent (do not brown). Add 4 cups of broth. Cover and bring to a simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.

*Meanwhile, Preheat oven to 375˚F. Arrange pancetta slices in single layer on parchment lined baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta and set aside.

*Working in batches, puree soup in blender until smooth, adding more broth by ¼ cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper.

*Puree chives, grapeseed oil, and pinch of salt in blender or food processor until smooth. If desired, strain solids through coffee filter or paper towel.

Do ahead: This soup can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.

To learn more about Roussanne Wines - http://en.wikipedia.org/wiki/Roussanne

AZ Catering in the Fall/Winter issue of Oregon Bride!!!!!

Please take a moment to read the article on Southern Oregon that was featured in the Fall/Winter issue of Oregon Bride magazine (posted in their on-line edition):

http://orbridemag.com/stories/destination-southern-oregon

Fun!!!!!!!!! And super cool too...

It's been a year already?

A year really is a long time...

2009 was an incredibly successful year for AZ Catering & Event Planning - we survived!

I had no idea that we would be so busy as the summer months progressed. One huge wedding (or birthday or anniversary or fundraiser) after another challenged us all, but the crew was terrific - there is NO WAY I could have done any of it without their help. Robin Dawson worked almost to the end of her pregnancy, often on her feet for 12 hour plus shifts and never complaining. Rachel Shapiro signed on, adding her cheerful and upbeat attitude. I had amazing help from an assortment of rugged dish dogs (Lyle - up to his elbows in dishes well past midnight - in a room alone with meat-hooks for company one night) and steady fill-in help the rest of the time.

The food was of course delicious - seasonal, local when available, and as organic as possible. We cooked beef that was raised on the client's property. We purchased produce from our nearest farmers. We came up with creative and custom menus to suit everyone. It was wonderful!

And now we're back to do it again. 2010 sees us with heavy bookings and steady phone calls (and emails) asking for more. We're ready! Below are some photos from 2009 - Enjoy!!!

Taste of Ashland - April, 2009.


Endive leaves w/ cubed Apples & Pears, tossed in a white onion-poppyseed vinaigrette

Tandori Chicken Skewers w/ a Cucumber Raita

Grilled Prawn Skewers w/ a Chili-Raspberry Dipping Sauce




Chef Stephen Kesner mans the corn cob helm.

Mini-Dill Scones w/ Lox and Cream Fraiche

Fresh Fruit Platters

An October wedding set-up before the guests arrived - just beautiful...


Planned Parenthood November Fundraiser - yum yum yum!

Fresh oysters at the AZ Catering Staff Party - only the best....

Graduation Ad - one of a kind...

Calling out to any and all parents of Graduates: wouldn't you rather enjoy your child's success rather than working your buns off to make all of their friends and relatives happy? Let me take care of the details! Call 541.261.5783 today and book your party for peace of mind...

Hawaiian Style Grown Up Party and then, my first catered Kid's Party...

Wow! Last week was big. Two parties in one weekend, and again, both total successes. Robin Dawson was AGAIN the most amazing friend ever and swooped in with her graceful hard working dedication to help me bust out loads of food - and even brought treats to keep me nourished through the long prep hours. I really don't know what I would do without her... THANK YOU THANK YOU THANK YOU!

On to the Parties...

The first was my trade party for Erin O'Kelly-Muck for her AMAZING work on my web site - www.azparties.com - check it out if you haven't already done so. It was her husband Chris's 40th Birthday and they chose a wonderful Hawaiian Style menu. Her family flew in from Colorado and close friends from all over town showed up to celebrate Chris' new celebrity status by a listing in the Ashland Daily Tidings that Erin surprised him with. We were all surprised by the first warm day of spring, and everyone found it highly enjoyable to lounge outside in the late afternoon sun and enjoy each others company until it got to cold to bear.

The menu as follows:
~Mini Kalua Pulled Pork Sandwiches w/ a Pineapple-Sweet Chili BBQ Sauce
~Fresh Spring Rolls w/ a Peanut Sauce
~Sesame Rice Balls stuffed w/ Pickled Vegges and Fresh Sushi-Grade Ahi served w/ Sweet Chili Dipping Sauce
~Mac Salad (what Hawaiian Party is complete w/o mac salad?)
~Tropical Fruit Salad (mango, kiwi, pineapple & blood oranges)
~Fresh Cucumber Salad
~Pineapple Upside-Down Cake for dessert - yum yum yum!

The second shin dig of the weekend was for my neighbor Milo's 4th Birthday. He helped me plan the menu, and I've got to say, I had so much fun preparing food for this party. His mother, Shannon, was looking for an all organic and reduced sugar menu; I was impressed with both the menu she chose and the flavor and quality of food that came out.

The Menu:
~Organic Fruit Skewers w/ Strawberris, Kiwi, Blood Oranges, Blueberries, and Apples
~Mini Gorgonzola Tarts w/ Cranberry Chutney on the Side
~Tea Sandwiches (crusts off) cut into small triangles
*Cucumber w/ Dill Cream Cheese on Sourdough
*Almond Butter and Bilberry on Whole Wheat
~Crudites w/ Ranch Dressing
~Reduced Sugar Carrot-Maple Cake w/ Cream Cheese Frosting

I used Maple syrup to sweeten the cake, and thought it turned out absolutely delicious! For those who always wondered how, here's the recipe:

Reduced Sugar Carrot-Maple Cake
w/ Cream Cheese Frosting
Preheat oven 350˚
Line a 15 x 11.5 inch baking pan with parchment paper for easy removal from pan

In a Large bowl, whisk together then set aside:
*3 3/4 cup AP Flour
*2 tsp. baking powder
*1.5 tsp baking soda
*2 tsp cinnamon
*1 tsp nutmeg
*1/4 tsp cloves
*3/4 tsp salt

In cuisinart fitted with shredding blade, process, then add to dry ingredients:
*1.5 pounds carrots, peeled

Wipe out cuisinart, the process for 20-30 seconds:
*1.5 cups maple syrup
*4 eggs

With the machine still running, slowly add until emulsified:
*1.5 cups oil

Add the wet ingredients to the dry ingredients, making sure that all is incorporated but take care not to over-mix. Pour prepared batter into pan. Bake 30 minutes total, rotating after 20 minutes to ensure even browning. Done when a toothpick inserted into the center comes out clean. Let cool in pan up to 2 hours. Invert cake onto sheet pan, then back on to whatever platter you plan to serve it on. Frost (recipe below). Garnish w/ small shreds of carrots placed in a star pattern over cake with poppy seeds in the center of each star. YUM!

Process in clean Cuisinart until combined (about 5 -10 seconds):
*12 oz cream cheese, softened but still cool (1.5 pkg usually)
*8 Tbs. butter, softened but still cool (1 stick)
*2 Tbs. Maple syrup
*1 tsp vanilla extract

Scrape down workbowl as needed then add and process until smooth (about 10 seconds):
*3/4 cup powdered sugar

Enjoy! Let me know how it turns out for you - I'm sure you'll be impressed!

35th B-Day Party - Appetizers Galore!

Great hors d'oeuvres and cocktails were enjoyed by all last Saturday (the 7th of March) for Megan Danforth's 35th Birthday Party. Frank the Spank poured beverages for the party-goers, and I noticed a marvelous dance party later in the evening where the crowd let loose and looked like they were having a great time. Megan mentioned that many people commented on and loved the food - success! I had so much fun at this event; Appetizer parties are a great way to show off a wide range of culinary delectables and make a large group of folks really happy.

Her menu was as follows:
*Bloody Mary soup Shots
(served in Shot Glasses and Garnished w/ Pan-Seared Spiced Prawns, Celery & Cilantro)
*Mini-Gorgonzola Tarts w/ a Cranberry-Pear Chutney
*Chorizo Stuffed Dates wrapped in Bacon
*Baked Brie with Raspberries
*Savory Fennel and Onion Rolls
*Sun Dried-Tomato & Green Onion Stuffed Mushrooms w/ Parmesan
*Endive Boats w/ Crisp Pears & Apples tossed in a White Onion-Poppyseed Vinaigrette and Garnished with Garden Chives