Tuesday, December 6, 2011

Quick Tips: The Pama Royale

Lisa shares one of her favorite holiday cocktails, the Pama Royale!

Pama Royale (page 238 in Fried Chicken & Champagne)

5 ounces Crémant, Champagne, or other sparkling wine
1 ounce Pama Pomegranate Liqueur
Splash of simple syrup

3 pomegranate seeds
orange twist

Fill a Champagne flute with Crémant, Pama Liqueur, and simple syrup.  Garnish with pomegranate seeds and orange twist.

Makes 1 serving

Tuesday, November 8, 2011

Thanksgiving Recipe: Chocolate Bourbon Pecan Pie

There's no better time of year to indulge in one of our holiday season favorites - Chocolate Bourbon Pecan Pie.  Topped off with cinnamon spiced whipped cream, we hope this decadent dessert convinces you and yours to save room after Thanksgiving dinner!

Lisa Dupar's Chocolate Bourbon Pecan Pie

1 flaky pie crust (see page 222 for Lisa's recipe in Fried Chicken & Champagne or use your own!)
1 cup sugar

1/2 cup corn syrup
1/2 cup brown sugar
2 teaspoons molasses
1 tablespoon cream
1 tablespoon unsalted butter
3 tablespoons cocoa powder
1 teaspoon vanilla extract
1 teaspoon maple flavoring
2 tablespoons bourbon
3 eggs
1-1/2 cups pecan halves

Cinnamon spiced whipped cream:
1 cup heavy cream
1 tablespoon powdered sugar
1/2 teaspoon cinnamon
To par-bake the pie crust: Preheat the oven to 400°F. To use the upside down method, you need 2 pie pans that are the same size. Arrange the rolled-out pie dough in one of the pie pans, cover it with a piece of parchment paper, put the second pie pan over it, and invert the pans. Bake for 15 minutes or until crust is blonde but not brown. Return pans to right side up and remove the extra pie pan; set aside. To bake using pie weights, arrange the rolled-out pie dough in a pie pan. Cover with parchment paper and fill with pie weights or dried beans or rice. Bake at 400°F for 15 minutes or until the crust is blonde but not brown; remove weights and set aside.

Preheat the oven to 350°F.

In a heavy medium-size saucepot, warm the sugar, corn syrup, brown sugar, molasses, cream, butter, cocoa powder, vanilla, maple flavoring, and bourbon over medium-low heat. Warm slowly, stirring with a wooden spoon, until the sugars are dissolved and the butter is melted (the mix should appear smooth and thick); remove from the heat as soon as the mixture is smooth. Cool the mixture slightly. Beat the eggs together and whisk them into the mixture.

Arrange the pecan halves in the bottom of the par-baked pie crust and pour the filling over the pecans (the pecans will float to the top, which is normal). Bake for about 40 minutes.
Let the pie cool to room temperature before slicing and serving, garnished with cinnamon spiced whipped cream.

To make the cinnamon spiced whipped cream: Mix cream, powdered sugar, and cinnamon, then whip into soft peaks.

Makes one 9-inch pie

Monday, October 10, 2011

Fall Recipe: Carrot Apple Soup

Lisa recently visited the Issaquah Farmers Market on it's last day of the season to share her delicious carrot apple soup.  This makes for a hearty, healthy, and filling dinner in the Fall during apple season. Garnish with apple chips for a lovely sweet crunch. Enjoy!

Carrot Apple Soup

2 tablespoons butter or olive oil
2 cups diced onions
4 cups diced carrot
2 cups diced butternut or other squash
1 tablespoon chopped ginger
1 tablespoon chopped garlic
4 cups peeled and diced Granny Smith apples
2 cups white wine
6 cups chicken stock
1/4 cup apple cider vinegar
Salt and pepper

In a large pot over medium heat, melt the butter. Add the onion and sauté until tender. Add the carrot, squash, ginger, and garlic. Sauté for 5 minutes. Add the apples and white wine. Simmer 15 minutes. Add the chicken stock. Continue simmering for an additional 30 minutes. Purée the entire soup until smooth in a food processor or with an immersion blender. Add the vinegar and season to taste with salt and pepper.

Divide the soup among individual serving bowls and serve immediately.

Makes 12 to 16 servings (4 quarts)

Friday, September 30, 2011

Staff Spotlight: Operations

We tapped our operations manager Andrew and staffing coordinator Carlee to share what their favorite Seattle bars were - check out their favs below!

Keep checking back for more staff favorites and ideas...we will be featuring more in the coming months!

Andrew - Six Arms, Capitol Hill
One of my favorite places to go is Six Arms in Seattle off Capitol Hill.  First time I was ever there was after seeing a one-man-show called I Might Be Edgar Allen Poe.  We were sitting in the loft eating a mess of hand-cut fries and enjoying one of the house-made brews  (an absolutely amazing combination) and I looked over to notice a very large stuffed raven (“Nevermore!”) sitting on a chandelier at eye level looking at me…  Over the next few years, the number of birds increased steadily and slowly.  I was hooked!  The fries, the beers, the life-sized Shiva, the loft and the food are all great!
Carlee - Matador, Redmond & Ballard
I love to do happy hour with friends at the Matador in Redmond or Ballard. They have great happy hour specials and the food and drinks are great! I love that it’s not your run-of-the-mill bar and their tequila selection is unlike any other I have seen. 

Tuesday, September 6, 2011

Lisa's Celebration Tips

With the holiday season right around the corner, many of us will be planning parties and get-togethers with our friends and family.  I especially love celebrating at our home- recently we had a fabulous party to celebrate two of our dearest friends and "family" who have been apart of our catering team since the 80s. I want to share some of what I've learned over the years as a hostess- I'd love to hear any of y'alls experiences too!
Remember: All special events are made memorable by the attitude of the hosts and the tone they set for their guests!
  • ·        When planning your celebration, remember it’s a party, not world peace!
  • ·        One or Two of your dishes “dialed in” will be talked about and enjoyed more than 12 items that are mediocre.
  • ·        Plan something that gets all of your guests engaged together as a group:
~ Each guest bring a bottle of wine with a story to tell about it
~ Have each guest tell something no one knows about them
  • Plan a small “take-away” so guests are reminded of the celebration, especially if it has special meaning culturally or with your family:
    ~ Homemade limoncello from the Italian family as gifts at their daughter's wedding
    Apple butter made from apples in your yard for the Holiday party
  • ·        You are more important to your guests than your food, so plan your menu so you are not a slave to the stove during your party.  (Or hire a caterer!)
  • ·        Plan your toast in advance of the celebration. Make it touching or humorous, but memorable! Keep it short and sweet.
  • ·        Food is community. Have guests bring a special dish such as “Mom’s famous dessert” or “The dish that best represents my heritage”
  • ·        Invite a “secret special guest” that might make it special for your guests. A local winemaker to talk about wine, a dance instructor to teach salsa, an author to talk about her book topic or a local musician to just sit at the piano and take requests.
  • ·        Engage and involve people in the celebration~ they will have vivid memories of the day!
  • ·        If people don’t know each other, create a fun Icebreaker. A friend of mine has a huge bowl of retro candy. Choose your favorite piece and share with others why you chose it.
  • ·        Have an interactive table for guests: roll sushi with the chef, shake a martini with the bartender or ice and decorate cookies to take home.
  • ·        If you have hired a valet, have them place a little goodie or special note in the car when the guest is leaving.

Tuesday, August 2, 2011

National Ice Cream Sandwich Day

Summer has been a fleeting thing this year here in the Pacific NW, but that doesn't mean we can't enjoy National Ice Cream Sandwich Day any less!  Lisa's Redmond Crisp Cookies make oh so delightful sandwich ends - we love Tillamook Oregon Strawberry Ice Cream as a filling!
Redmond Crisp Cookies

1 cup flour
1/2 cup and 1 tablespoon chopped pecans, toasted
1/3 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
10 tablespoons unsalted butter, at room temperature
1/2 cup and 3 tablespoons brown sugar
1/3 cup sugar
1 large egg
1-1/4 teaspoons vanilla extract
1 cup rolled oats
1/2 cup and 2 tablespoons sweetened coconut
1 cup cornflakes

Preheat the oven to 325°F. Line a baking sheet with parchment paper.

Spread pecans on sheet pan and toast at 350°F for about 4 minutes; cool and set aside.

In a medium bowl, thoroughly stir together the flour, baking powder, baking soda, and salt; set aside. In the bowl of a standing kitchen mixer with the paddle attachment, and whip the butter, brown sugar, and sugar at medium speed until smooth. Add the egg and vanilla, and beat well. Scrape down the sides of the bowl, then add the flour mixture and mix until evenly incorporated. Stir in oats, pecans, coconut, and cornflakes at low speed or by hand until well incorporated. Let cookie batter sit for at least 5 minutes in the refrigerator. Scoop into golf-ball-size balls (using an ice cream scoop works well), and arrange on prepared baking sheet, allowing ample space between cookies. Dip a metal spatula in water and press the cookies flat, but leave some height, about 1/2 inch. Bake for about 12 to 15 minutes, but watch them and don’t let them get too brown. Let the cookies cool on the baking sheet.

Makes about 13 large cookies

Thursday, July 28, 2011

WithinSodo Open House

We have the pleasure of welcoming a brand new (and very gorgeous) events venue - WithinSodo - at their August 11th open house!  Enjoy champagne & hors d'oeuvres provided by Lisa Dupar Catering while taking in the view from the deck; this new space caters to any event you can imagine and we're sure you'll be planning something of your own by the end of the evening!