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Recipe of the Month: Sticky Toffee Pudding

Filed Under: Catering Chronicles, Festive Fare, Inspiring Ideas

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list of ingredients
  • 1 cup & 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • ¾ cup pitted dates
  • 1 ¼ cups boiling water
  • 1 teaspoon baking soda
  • ¼ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg, lightly beaten
toffee sauce
  • 1 teaspoon vanilla
  • ½ cup unsalted butter
  • ½ cup heavy cream
  • 1 cup packed light brown sugar
  • ½ cup pecans
  • 1 cup heavy cream & 2T Sugar, whipped
  toffee_pudding
DIRECTIONS

Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Finely chop the dates. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl with an electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack.

Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stir constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. After the cake is cool, cut slices and drizzle with toffee sauce, top with a spoonful of sweetened whipped cream.

*recipe photo from whatjessicabakednext.com/
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Recipe: Pumpkin Creme Brulee

Filed Under: Festive Fare

Want to satisfy your sweet tooth? Our Executive Chef, Eric Petrus makes a killer creme brulee. It’s a perfect introduction for the fall season and a great way to impress, well, anybody. You get to use a torch!
pumpkin creme brulee
INGREDIENTS:
  • 3 egg yolks
  • 1/2 cup brown sugar
  • 1 cup heavy cream
  • 1 cup pumpkin puree
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 pinch salt
  • 1/2 cup white sugar
DIRECTIONS:
  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Whisk egg yolks and brown sugar together in a large bowl. Stir in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, and salt.
  3. Divide pumpkin mixture between seven (5-inch) ramekins about 1/2 inch from the top.
  4. Place the ramekins in a baking dish and fill with the baking dish hot water to reach halfway up the sides of the ramekins.
  5. Bake in preheated oven until just set, 30 to 35 minutes. Remove ramekins and refrigerate until completely cool, at least 2 hours.
  6. Sprinkle about 1 tablespoon of sugar onto each creme brulee. Melt the sugar with a chef’s torch until crisp and dark brown, 1 to 2 minutes. Allow to cool before serving.

 

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Recipe: Spring Asparagus Salad

Filed Under: Festive Fare

Spring has sprung! And fresh vegetables are here to stay. Head down to your local farmers market and grab a handful of asparagus for this delicious spring salad. Whether it is roasted, grilled or even poached, asparagus is the perfect solution for a nutritious and flavorful addition to your meal. This recipe is brought to you by our new Executive Chef, Eric Petrus. Although Eric reigns from Louisiana, he is already learning our Portland ways – put a bird on it!

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list of Ingredientsaspagarus salad spring recipe catering vibrant table

  • 1 pound asparagus spears
  • 4-6 farm eggs
  • 2 tablespoons white vinegar
  • 1 shallot
  • 2 cloves garlic
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 6 tablespoon olive oil
  • 1 small head frisee lettuce
  • 2-3 fresh radishes
  • 2 ounces Tumalo Farms Rimrocker Cheese

lemon citronette instructions

  1. Finely dice the shallot and garlic and add them to a small bowl.
  2. Add the lemon juice, dijon and honey.
  3. Slowly whisk in the oil and season with salt and pepper.

Poaching the asparagus & eggs

  1. Bring a large pot of salted water to a boil. Trim the tough asparagus stalks.
  2. Blanche the asparagus for two minutes and then arrange on 4 plates.
  3. Meanwhile bring another 2 quarts of water and vinegar to a simmer.
  4. Gently crack the eggs into the simmering water and poach for 3-4 minutes.
  5. Remove eggs with a slotted spoon. The egg whites should be fully cooked but the yolks runny.
  6. Slice the root off the Frisee and fluff it up. Thinly slice the radishes. Shave the cheese with a vegetable peeler.

Presentation

  1. Blanch the asparagus and then drop the eggs into the simmering water.
  2. Once the asparagus are ready, place them on four plates.
  3. Lightly drizzle the asparagus and dress the frisee and radishes with the citronette.
  4. Place a bouquet of frisee in the middle of the asparagus.
  5. When the eggs are done, gently place one on each frisee salad.
  6. Sprinkle with shaved cheese and serve.

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Recipe: Chilled Melon Soup

Filed Under: Festive Fare

The thermostat is soaring. Company is coming over. The last place you want to be is in the kitchen. Don’t worry, Vibrant Table has your back. Chef Brockman shares this delicious — and beautiful — recipe for chilled melon soup topped with strawberry and mint relish. It’s quick, refreshing, and a fun twist to items common at summer entertainment. Even better, this chilled soup takes minutes to prepare and can be made ahead of time. So get out of that kitchen, grab a glass of wine, and join your friends on the patio.
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Chilled Melon SoupLIST OF INGREDIENTS

  • 1 each honeydew melon
  • ¼ cup Midori
  • Salt to taste
  • Sugar to taste
  •  ½ cup small diced strawberries
  • 1 teaspoon chopped mint

Instructions

  1. Peel and remove seeds from the melon, chop into chunks.
  2. Add melon and Midori to a blender and puree until smooth.
  3. Chill thoroughly and adjust seasoning.
  4. Combine diced strawberries and mint in a separate bowl.
  5. Serve in a chilled bowl (or shot glass!) and garnish with the strawberry relish.

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Recipe: Roasted Butternut Squash & Apple Bisque

Filed Under: Festive Fare

Just in time for chilly autumn weather, this roasted butternut squash and apple bisque will warm your soul as well as  your tummy. This would be a great first course for Thanksgiving dinner or as lunch when accompanied with a grilled gruyere sandwich or spinach and goat-cheese salad.
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Ingredients

  • 2 butternut squash (split, seeded & roasted)
  • 2 apples (granny smith, rough chopped seeds removed)
  • 1 onion (diced)
  • 1 quart apple cider
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • water
  • salt & pepper
  • crème fraiche

Instructions

  1. To roast the squash, split in half length-wise, scoop out the seeds, place skin side up in a pan and place in 400-degree oven until the squash is soft, 25-30 minutes. Let cool slightly.
  2. Saute the onion, apple, ginger & cinnamon until the onions are soft.
  3. Add roasted squash, with cider and enough water to cover.
  4. Bring to a boil; then turn down to medium heat. Cook 30-40 minutes.
  5. Season
  6. Puree and strain

Yields approximately 2 quarts, and can be prepared a day in advance. To serve bring to a boil turn down to low, stir often. Ladle into bowls, garnish with a dollop of crème fraiche.

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