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Scratch Catering’s Irish Creamtini (Seen on 9news at 4pm on 3-15-13)

What you need: (This makes 1 cocktail, multiply as needed)

3 ounces Original Bailey’s Irish Cream

1 ounce Premium Vodka


What to do:

In a cocktail shaker filled half way with ice. Measure and add liquors, cap shaker and shake!

Pour mixture into a chilled Martini Glass and Serve.


*To Gild the Lilly, top with Scratch-made: Vanilla-Bean Whipped Cream and Garnish with hand shaved chocolate. 



Scratch Catering’s Sweet Guinness Sauce (Seen on 9news @ 4pm on 3-15-13)

What you need:

12 ounces of Guinness Extra Stout

1 & 1/3 cup Brown Sugar

1/3 cup Honey

2 Tablespoon Cornstarch

1/4 teaspoon of Course Black Pepper


What to do:

Place all items in a medium sauce pan, and use a whisk to mix ingredients. Bring to a simmer and allow mixture to reduce by 1/2, will take approximately 20 minutes. Remove saucepan from heat.

Hint: As sauce simmers do not stir, or it will foam over, reduce flame if mixture is too bubbly at first.


Serve this on Grilled Burgers and Steaks, also amazing as a dipping sauce with Onion Rings, Home Fries. 


Sauce can be made 2 days ahead of time and served warm or room temperature. Keep unused sauce in a sealed bottle/container in the refrigerator.


Scratch Catering’s Corn Beef Stuffed Potatoes (Seen on 9news @ 4pm 3-15-13)

*Serve this as an Hors D’oeuvre



What you Need:

2 pounds Baby New Red Potatoes

1 cooked Corn Beef per package directions. cooled, and cubed into 1/4 inch dice

1 pound Amish Swiss sliced cheese

(12 ounces chopped, 4 ounces (slices cut into 4) reserved for tops of potatoes.)

4 Tablespoons unsalted butter

Course Salt and Fresh Cracked Pepper to taste.

Fresh Curl Leaf Parsley, chopped for sprinkling on finished product



What to Do:

Heat oven to 400°F

Place potatoes in a large saucepan; fill with enough cold water to cover. Bring to a boil; reduce heat to simmer and cook until potatoes are fork-tender, 20 to 22 minutes. Drain and set aside. When potatoes are cool enough to handle, cut off and discard 1/4 inch from the top of each.

*Hint: to get potatoes to stand upright, make a small straight cut along the bottom of the potato as well.

Scoop out flesh of the cooked potato, using a mellon baller, making sure not to pierce the bottom cut, and place the removed mashed potatoes in a bowl. Mash all the potato with a masher and add butter, and salt and pepper to taste.

Mix in chopped cheese and corn beef, and stuff hollowed out potatoes with the mixture, top with 1/4 slice more of Amish Swiss, and Bake for 10-12 minutes or until cheese is melted, and potatoes are warmed through.

Sprinkle with chopped parsley just before serving for color.


Scratch Catering Services Presents: A Golden Toast to Tinseltown (Seen on 9news @ 5pm 2-23-13)

What you need:

Sugar Cubes

Grand Marnier Liquor

Moscato Spumante Champagne: Scratch Suggests: Barefoot Bubbly for this cocktail.

Fresh Orange Peal


What to do:

In a Champagne Flute drop on sugar cube.

Using a Jigger add Grand Marnier to flute, just enough to cover sugar cube, this is a flavoring. Then top with Champagne to fill flute and garnish cocktail by dropping in a fresh orange peal. Drink responsibly and enjoy.

Scratch Catering Services Presents: Chocolate-Malt Mousse Parfaits (Seen on 9news @ 5pm 2-23-13)

What you need:

4 large egg yolks

1/4 cup sugar

Pinch of salt

2 tablespoons Vanilla Malt Powder

2 ounces mini semi-sweet chocolate chips


2 cups heavy cream

1/2 scraped vanilla bean

1/3 cup powdered sugar


Malted Milk Balls- busted to pieces in a storage bag with a hammer


What To Do:

Set stove to medium-low heat, and in a sauce pan whisk yolks, chocolate, sugar, and salt until sugar has dissolved and chocolate melted, 2 to 3 minutes whisking continuously. Remove pan from stove, and quickly whisk in malt powder until smooth (mixture will be thick but shouldn’t be grainy). Cool to room temperature.


In the Kitchen Aid , whip cream, powdered sugar, and scrapped vanilla bean seeds, until mixture is whipped cream. Using a rubber scrapper, fold 1/2 cup of whipped cream into room-temperature chocolate malt mixture, repeat twice mixing a total of 1 and 1/2 cups of whipped cream into the Chocolate mixture, reserving the remaining whipped cream in a covered bowl. Divide mousse among the serving pieces. and chill in the refrigerator with remaining whipped cream.


Before serving. Garnish with remaining whipped vanilla bean whipped cream. and busted malted milk ball pieces.


Scratch Catering Services Presents: Ideas for a build your own Crostini Bar (Seen on 9news @ 5pm 2-23-13)

*Remember a spread containing many options is always appealing and exciting


Suggestions:

3 cheese Varieties:  Soft, Hard, Stinky

Dried Fruits: apricots, figs, cranberries

Assorted Jams: Apricot, Jalapeno or pepper jelly, Pineapple

Nuts: Almonds, Walnuts, Pecans

Pesto, and Humus


Scratch Catering Services Presents: Crostini Toasts


What you need:

2 Baguettes sliced into 1/3 inch thickness at a slight angle across the bread

3 Tablespoons Unsalted Butter

1/2 cup olive oil


What to do:

Preheat Oven to 450 degrees

Melt butter and mix Olive oil and butter.

Using a pastry brush, lightly brush each bread slice on one side and place on a baking sheet butter side up. Bake until edges of toasts are golden about 6-8 minutes.


Scratch Catering Services Presents: Diced Crostini Tomato Mixture


What you need:

2 pounds Roma tomatoes diced into 1/4-inch cubes

2 garlic cloves minced

1/2 teaspoon Red Pepper Flakes

2 Tablespoons finely diced Sun-Dried Tomatoes

Course salt to taste

2 tablespoons extra-virgin olive

1/4 cup packed fresh basil leaves, coarsely chopped


What to do:

Heat Skillet on Medium, Add oil and garlic, add tomatoes to skillet before before garlic burns. Season with Red Pepper Flakes and Course Salt, and add diced Sun-Dried Tomatoes. Allow mixture to reduce some moisture and cook until tomatoes are softened, but still hold square shape. About 5 minutes (Do not over cook or mixture will become a thick sauce) Remove skillet from heat. Stir in Fresh Basil and serve!


Scratch Catering Services Presents: Diced Crostini Mushroom Mixture


What you need:

1/2 pound Cremini Mushrooms Cleaned

4 Tablespoons olive oil

3 tbsp chopped curl leaf parsley

1 clove garlic, minced

Course Salt and Fresh Cracked Black Pepper to taste


What to do:

Using a clean dry pastry bush, clean the mushrooms of any dirt. remove stems and trim the end and discard. Cut stems into a nice dice and thinly slice the tops.


Toss all ingredients together and allow to sit for 15 minutes on the counter top covered, mushrooms will absorb the oil. Serve with Crostini Toasts.


Super Bowl 47: Pacific meets Atlantic in the Big Easy (As Seen on 9news 8am)

Scratch Catering Services: San Francisco Dungeness Crab Dip in Sourdough Bread Bowls


2 tablespoons butter

1 teaspoon Course Salt

1 clove fresh garlic finely minced

1/2 green bell pepper, diced pea size

1/2 bunch (4) Scallions (chopped half the size of the bell pepper)

1/2 pint sour cream

8 ounce block of Philadelphia Cream Cheese

8 ounces SHarp Cheddar Cheese

8 ounces of Dungeness Crap meat, Steamed or boiled, shelled, and chopped

2 teaspoons of prepared mustard

2 teaspoons Worcestershire Sauce

1 teaspoon Original Tabasco

1 teaspoon Old Bay Seasoning


In a large skillet, melt butter and add course salt. Sauté  Garlic, bell pepper, and scallions, until softened. remove from heat and allow to cool.


Once sauté mixture is cool, mix all ingredients together, omitting the crab meat until last. Fold in the crab meat.


Hollow out a round sourdough loaf, and fill with the crab dip, serve with Scratch-baked bread toasts, crackers, and or additional sourdough bread pieces.


Do not allow dip to sit out in room temp longer than 3 hours. Dip registering above the temp of 40 degrees for longer than 4 hours must be discarded.


*Optional: To make the bread toasts: Using a good quality sliced sandwich bread, remove crusts from each slice of bread. Cut each slice of crustless bread into 4 quadrants. Brush bread squares with a 50/50 ratio of olive oil and salted butter, bake at 450 degrees in a single layer on a baking sheet, until bread squares are brown and hard. Approximately 10 minutes. Hint: All ovens vary, keep an eye on the baking sheet as you may need to rotate the pan or bake for more or less time to get the desired results. Bread pieces left unattended can burn. Discard any unsightly pieces, and serve with Scratch Catering Services Crab Dip.


Super Bowl 47: Pacific meets Atlantic in the Big Easy (As Seen On 9news 8am)

Scratch Catering Services: Pit Beef Sandwiches

“How Baltimore does BBQ”


What you need:

1- 4# top or eye round beef roast

Course Salt and Fresh Cracked Pepper

3 Tablespoons Olive Oil

3 cloves of Garlic-Sliced

1 Tablespoon dried Thyme

2 teaspoons dried Rosemary


*Serve with: Scratch Catering Services: Horseradish Mayonnaise (Recipe Follows)


How To:

30 minutes before searing allow Beef roast to come to room temperature.


Preheat Oven to 375 degrees


Using a paring knife, make tinny slits all over the beef roast and insert the sliced garlic.

Generously Salt and Pepper the Roast. Season with Rosemary and Thyme.


In a Dutch-oven, heat the pot real hot, add the Olive oil and immediately add the beef, allow to sear on each side about 2-3 minutes, until it is caramelized.


Place roast in the oven and cook until the internal temperature reaches 135 degrees. Approximately 30-40 minutes.


Remove from oven and allow roast to rest for 15 minutes, the internal temperature should rise to at least 145 degrees.


Slice the roast against the grain super thin but not shaved, serve beef immediately on Kaiser Rolls with Horseradish Mayonnaise, and traditionally with Fresh White Onion.


Super Bowl 47: Pacific meets Atlantic in the Big Easy (As Seen On 9news 8am)

Scratch Catering Services: Horseradish Mayonnaise

Serve with Scratch Catering Services Pit Beef Sandwiches


What you need:

1 cup Scratch-made, or store bought Mayonnaise

3 tablespoons of fresh grated horse radish.


How To:

Throughly Mix horseradish with mayonnaise and serve


Orange Chicken Wings as seen on 9news


Ingredients:

1 large orange, zested and juiced

3 Tablespoons of Soy Sauce

1/3 cup Rice Vinegar

1 cup Brown Sugar

1 Tablespoon Honey

1 teaspoon grated fresh Ginger Root

1 teaspoon Chili Garlic Sauce

1 &1/2 cups Water

3 Tablespoons of Corn Starch



How to Prepare:

Combine all ingredient in a sauce pan, and bring to a boil. As the mixture heats, it will begin to thicken, stir with a whisk to make sure the mixture is thickened and heated throughout. Remove from heat.


To Cook Wings: Begin with Chicken Wings that are fresh, not frozen. Chicken must be cooked to an internal temperature of 165 degrees. With a sharp knife remove wing tips from the wings, and cut each wing into two pieces at the joint.


Grilling Method: Grill on a 450 degree grill, that has been oiled. Grill for 4 minutes per side. Remove chicken from the grill and allow to sit for 1 minute before temping.

Chicken will grill for approximately 8-10 minutes, and yield clear juices when poked.


Broiling Method: Place chicken wings on a lined baking sheet with a rack. Cook under the broiler for 5 minutes per side, turning only once, remove Chicken from the oven and allow to sit for 1 minute before temping. Chicken will broil for approximately 10-12 minutes, and yield clear juices when poked.


Deep Frying Method: Heat oil to 350 degrees and fry wings totally submerged for 6 minutes. Remove from oil and allow to sit for 1 minute, on a platter lined with paper towel, before temping. Chicken will fry for approximately 6-8 minutes, and yield clear juices when poked.


Once chicken is cooked to temp: toss wings in sauce, and serve hot! 


Scratch Catering Services: Denver’s Premier “From Scratch” Caterer!

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