Catering by Linda

Archive for the ‘desserts’ Category

Cupcakes with Flair

Thursday, June 10th, 2010

I was asked to bring treats to the reception following the KP Singers last concert of the year, which took place tonight.  I made mini-cupcakes so guests could have a cupcake AND something else.

A couple tips for your next batch of cupcakes: Use clear vanilla for white frosting!  Regular vanilla is brown, and even a few drops can change the color of your white frosting to a light beige color.  You can buy clear vanilla at places that sell cake-decorating supplies.  Michael’s Craft Stores have it for sale near their Wilton pans and piping supplies.

To make your cupcakes extra special, melt a handful of chocolate chips over low heat in a small saucepan, pour into a piping bag (or if you don’t have one, use a Ziploc baggie and cut a small piece of the corner off of the baggie) and pipe designs onto waxed paper or onto a Silpat sheet, placed on a cookie sheet.  Pop the cookie sheet into the fridge until the designs harden, then peel the designs off the waxed paper and put them on top of your cupcakes!  Make sure to make extra as they can be fragile, and work quickly, especially on warm days!

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French Cooking Demonstration and Dinner

Wednesday, February 24th, 2010

Last night, I had the pleasure of cooking for a group of women who were celebrating their friend’s 70th birthday.  The dinner was a surprise for the birthday girl; she thought they were going out to dinner, so when she arrived at the house where I was cooking (under the guise of picking up another friend), she was delighted that they would be staying in and having a French cooking demo and dinner!  The evening went without a hitch.  I could tell the women were dear friends, and so comfortable in each other’s company, and they made me feel welcome.  Alli came too, as my sous chef and server.  I cooked while they chatted, and every once in a while, they would call out to me, “What are you making now?” and I was happy to come around the island and show them.  I told them that some of my class “students” like to be hands-on and help stir and chop, and others like to enjoy their wine and just watch, and that I was happy with whatever involvement they wanted to have in the making of their dinner!  Their Bon Anniversaire dinner included: Brie en Croute, Crepes, Coquilles St.-Jacques, Fresh Bread, Salade Verte, Steamed Haricot Verts, and Mousse Au Chocolate.  I also treated them to a taste-test of chocolate!  We all agreed that Nestle chips are perfect for cookies, but other chocolate desserts will be made even better with the likes of Callebaut!  (Callebaut is $6.99/lb at Whole Foods, and is well worth trying out in YOUR favorite recipes!)

Posted in "the biz", appetizers, close to my heart(h), cooking demonstrations, desserts, holidays, recipes and meal ideas | No Comments »

In Memory of Dad

Monday, February 15th, 2010

Sad week for the Wright household: my Dad passed away last Wednesday.  He was a gentle, quiet, generous, and loving father and grandfather, and he will be sorely missed.  From a foodie standpoint, I was able to honor him by sharing some of his favorite foods with friends and family who came back to my Mom’s house after the service: Coconut Shrimp with Ginger Cocktail Sauce, Chicken Salad on Finger Rolls, and White Chocolate Raspberry Bars.  We all wished that he could have been there to enjoy these items with us.  Cooking and baking is such an important part of my life; I will enjoy remembering him when I make the things I know he liked best.  Being in the kitchen is good therapy.

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Sunday, February 7th, 2010

A friend called and asked me to help her child make some Greek food for a school project for tomorrow. She asked my advice, because it was last-minute, and because she figured that someone else might be able to guide her child better than she could (if you are a parent, you already know this). Within a half hour, my friend had purchased phyllo dough and was in my kitchen with her daughter. She sat and watched while her daughter “paint on” the butter and sprinkle on the spices and nuts on each piece of phyllo, layer by layer. A great time was had by all and the finished Baklava was beautiful.

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I will just call this one, “YUM.”

Saturday, January 30th, 2010

Chocolate-Covered Strawberries are probably in my list of Top 10 Foods I Love.  Whenever I make them for a client, I buy extra strawberries and melt extra chocolate, because I know I won’t be able to resist making myself a few.   (Shh.. don’t tell the kids).  The secret to good chocolate-covered strawberries is the quality of chocolate!  Treat yourself to some Callebaut, Valrhona, or Scharfenberger sometime, and check out the difference!  Or better yet, just call on me to make you some; it gives me a nice excuse to make a couple extra….

Posted in close to my heart(h), desserts, recipes and meal ideas, tips | 2 Comments »

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Catering by Linda