J. Scott Catering » Hot from the Kitchen

A Fun Feature on Our New Packages

JULSF — Wed, 08 Feb 2012 02:04:22 +0000

To deny that you enjoy a good meatloaf is just wrong. It certainly isn’t the bone dry please pass the ketchup special so many of us had growing up, but chances are at some point in your life you have tasted what the dinner gods had intended for this weeknight favorite. So what makes a great meatloaf? It must have a happy balance of tenderness, juiciness and flavor, that make you want to eat until the button on your jeans pops off.

In from stage left comes Executive Chef Erin Morrison’s homage to his mother’s kitchen, whose own recipe is apparently divine, the meatloaf bite. Not only does this umami packed passed hors d’oeuvre satisfy your carnivorous cravings, but it comes complete with smashed potatoes and a dollop of sour cream! If this miniature classic doesn’t have you asking for seconds and remind you to take your elbows off the table, I’ll eat my lima beans and okra for a week. Served gourmet style on an Asian spoon with garnish and silver tray this addition to our passed hors d’oeuvre menu is sure to be a crowd pleaser.

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Even Though it Feels Like Spring

JULSF — Thu, 02 Feb 2012 13:16:37 +0000

January’s heat wave has not kept us from enjoying winter soups this week. On the contrary, we whipped up a delicious batch of ham bean soup like your mom used to make. It will warm you up and keep you full. Try making this easy, tasty recipe for dinner this week. You won’t be disappointed.

Classic Ham and Bean Soup

1 Ham hock
2 lbs. Ham, diced
1 lb. Lentils
2 lg. Cans chicken broth, separated (1- 1 ½ can portion and 1- ½ can portion)
2 Bay leaves

1 T. Canola oil
4 Stalks celery, diced
4 Small carrots, diced
1 Small onion, diced
1 Mini can tomato paste
¼ c. red wine

1 Medium can black eyed peas, rinsed
1 Medium can pinto beans, rinsed
1 Medium can black beans, rinsed
1 Medium can kidney beans, rinsed

Salt and pepper to taste

1. In a large stock pot, on medium heat, bring lentils, ham hock, diced ham, 1 ½ cans of broth and bay leaves to a boil. Reduce heat to low and simmer for 45 minutes stirring every 5 minutes. Some lentils should break down for the proper consistency.
2. While the lentils are simmering, heat oil in large deep skillet over medium heat. Sauté carrots, celery and onion for 3-5 minutes. Add tomato paste, gently incorporating the mirepoix (carrots, celery and onion.) Cook for an additional 2-4 minutes or until the paste begins to stick to the bottom of the skillet. Deglaze the pan with wine, scraping up all the caramelized tomato paste, and reduce by ½. Add ½ can portion of broth and simmer for 3 minutes stirring to incorporate thoroughly.
3. After lentils have cooked, add the mirepoix and tomato mixture to the lentil pot as well as all the beans. Stir to mix everything well. Simmer on low an additional 20 minutes stirring often to prevent any scorching.
4. Remove ham hock and both bay leaves. Serve hot with optional grated parmesan on top or with a grilled or toasted crostini. Enjoy!

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Erin’s Latest Creations

JULSF — Thu, 26 Jan 2012 20:38:24 +0000

With our 2012 Foundry Wedding Packages hot off the press, I thought it would be a great time to showcase some of the terrific new dishes Executive Chef Erin Morrison will be serving this year. Braised duck leg ravioli with sweet onion sage puree is a fun new item on our passed hors d’oeuvre menu. Some of the other passed hors d’oeuvres include linguine & clams on a petite Asian spoon, coconut lobster soup shooter and fried chicken and waffles with sausage gravy. New entrees include grilled tandoori chicken legs served over sweet mango cous cous, cilantro oil and Indian butter as well as procini and rosemary grilled rib eye steak with shiitake mushroom ragout, and potato hash. These are only a few of the more than 30 new items on our menu. Erin’s spin on the traditional and constant forge to new heights have made our menus more exciting than ever before. New items are also available for your next special occasion.

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Happily Healthy

JULSF — Tue, 17 Jan 2012 20:36:39 +0000

So many of us make the same New Years resolution: go on a diet, lose weight, be healthier. Then you go to a social gathering and all your hard work goes out the window. There are a few schools of thought on dieting saying you should have a cheat day where you can eat whatever you want. Others say stay strong and enjoy a low calorie treat everyday. But when faced with a buffet full of delicious options what is a guest to do? Choose the right items and one or two treats. Exercise an extra 20 minutes earlier in the day to “pre work off” the extra calories. Go with items that are sauteed or baked instead of fried. Vegetarian items are often a lower fat option. Allow yourself a smaller piece or miniature dessert from the sweets display. Drink a full glass of water before leaving the house and before eating anything. With these tips you can rest assured that your hard work will not be undone by one night of fun. Good luck in the weeks to come and congratulations on how far you have already come.

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Holiday Cocktail

JULSF — Fri, 23 Dec 2011 15:48:05 +0000

We served this delightful holiday cocktail at a baby shower at the end of November but I just had to share it with everyone. Cranberry and pomegranate are a great combination and of course Champagne makes everything better. The cranberry and mint garnish really set this drink apart making it an elegant option for any holiday party in addition to the classic eggnog.

Cranberry Pomegranate Bellini

In a tall flute glass combine:

1 part 100% cranberry juice

1 part 100% pomegranate juice

1 teaspoon simple syrup

Top with Champagne and add 2 whole fresh cranberries and a fresh mint leaf

Enjoy!

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Crab Cakes & Pointsettias

JULSF — Thu, 08 Dec 2011 18:07:40 +0000

This weekend we have tons of holiday parties and so our kitchen is hard at work doing all the necessary prep. Crab cakes, brioche toasts, miniature parmesan baskets and countless other little things that have to be done ahead of time to ensure a smooth event. I captured this shot of perfectly formed crab cakes, meticulously placed for easy counting. I also grabbed this photo of our table of poinsettias in the office waiting to head out on different parties adding to the festivities of the season. Happy decorating and cookie baking!

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Out with the Pies in with the Chocolate

JULSF — Sun, 27 Nov 2011 00:06:33 +0000

I happened to be going through some pictures and came across this great one of a chocolate fountain display we did at a company’s grand opening celebration. After the holiday famous for its pies, it was delightful to think of enjoying this bountiful selection of dipping items alongside the almost daunting tower of melted chocolate. So much so that I headed directly to my stash of chocolates! It’s a fun dessert buffet for a party and is always popular with a crowd.

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A Reason for Thanks

JULSF — Thu, 24 Nov 2011 03:35:04 +0000

Thanksgiving is upon us, and so I felt inspired to write a little poetry about what Thanksgiving really, truly, means.

The leaves crunch beneath our feet
The smell of the air so pure, so sweet
Thoughts of friends old and new
We’ve memories only to suffice in lieu

Whole, finally, come together to share
A time for filling on long labored fare
Can’t be without a squabble or two
With Grandma Jean or crazy aunt Sue

Lest we forgot what it’s really about
The reasons for gathering there should be no doubt
Give thanks all year, beyond and above
For the ones we cherish and the ones we love

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Who is Bobbie?

JULSF — Fri, 18 Nov 2011 02:55:21 +0000

To continue our selection of ideas for Thanksgiving leftovers I would like to bring to your attention a specialty of Delaware, or as most of us know it, the day after Thanksgiving sandwich. All the fixings on a roll, honestly does it get any better.

Often time we have rolls left over because we wouldn’t dare serve dinner without them, but filling up on a roll when there is a bounty to be had is amateur. Slice it open and begin to layer: Turkey, Stuffing, Brussels Sprouts (trust me you’ll be happy you added them), Cranberry Sauce and really anything else you have leftover. Enjoy this fully loaded sandwich with a nap afterwards. However, a true Delaware Bobbie is simply turkey, stuffing and cranberry sauce. But I say got nuts and put all the good stuff on there. It can only make it better!

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Behold Dessert- Petite Pastries

JULSF — Wed, 16 Nov 2011 01:29:50 +0000

Who says you have to have an extremely extravagant dessert? Ordering miniature pastries enables you to choose a wider selection. Putting them on a platter like the one above creates a bountiful look without having to break the bank on the same selection of large pastries. And who doesn’t love bite size things, they’re just so cute!

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