Sunday, December 18, 2011

Pumpkin Pecan Pie with Caramel Sauce

You have to try this amazing pie.  I worked at a restaurant many years ago that served this during the holidays and people went crazy over it.  I have served it at many events that I catered and people go insane after they eat it, well not completely crazy, you know what I mean.  Food so good, that you almost forget where you are or what you are doing!

Pecan Pumpkin Pie and Caramel Sauce

 (this recipe is for TWO pies)

1 29-ounce can pumpkin pie MIX

 (Read the label carefully; buy pumpkin pie MIX NOT packed pumpkin)

1 5-ounce can evaporated milk

3 eggs, lightly beaten

1      Cup sugar

½ teaspoon salt

2      Teaspoon cinnamon

1 box of “Pillsbury Plus” yellow cake mix with pudding in the mix

½ pound butter, melted and cooled slightly

1-1/2 cups chopped pecans

Preheat oven to 350 degrees.  Line two 9-inch pie pans (preferably glass) with parchment paper or waxed paper; just trace the pie dish onto the paper and cut out a circle to fit the bottom of the plate.  Mix together Pumpkin, milk, sugar, eggs, salt and cinnamon.  Spray pans with cooking spray and pour mixture into both pans.  Sprinkle cake mix over the top of each.  Distribute chopped pecans over cake mix and drizzle melted butter over all.  Bake one hour.  Chill-(preferably overnight).  Before serving, let it come to room temperature- Score the edges of each pie a bit with a knife and invert onto a plate and remove waxed paper and cut into wedges.  Top with a dollop of whipped cream, and warm caramel sauce drizzled over top.  This is a delicious alternative to pumpkin pie and extremely easy to make.  Do not be thrown off by the use of the packaged cake mix; it makes a delicious “crust” in this great version of the classic pumpkin pie.

Carmel Sauce

2      Sticks of sweet butter

3      Cups light brown sugar

1-cup heavy cream

Cut butter into pieces and melt it in a small heavy-bottomed pan.  Stir in the brown sugar and cream.  Cook over very low heat, stirring constantly, until all is melted and blended.  Whisking the sauce helps to bring it together.  Serve warm.  Refrigerate what is not used-reheat on low heat.

Whipped Cream

2 cups heavy whipping cream

3 Tablespoons-powdered sugar

1-1/2 teaspoon vanilla

Whip cream in a medium bowl add sugar and vanilla any time after you first start whipping.  Whip into soft peaks.  Refrigerate till ready to use.

Friday, November 25, 2011

Mini Double Chocolate Ganache Cakes

Mini Double Chocolate Ganache Cakes

Fig and Radicchio Risotto

Fig and Radicchio Risotto served in spoons...delicious, savory and a bit sweet!

Petite Lamb Sheppard's Pie

 Petite Lamb Sheppard's Pie...served these at a recent cocktail party, I love to make things petite like these, this way they can be served as an Hor D'Ouevres, don't they look delicious?
You can have these at your next party, just call me!  Catering in the San Francisco Bay Area  where Good Food is Always in Style!!!

Mini Butterscotch Pot De Creme with Maldon Sea Salt

Mini Butterscotch Pot De Creme sprinkled with Maldon Sea Salt with caramel sauce and whipped cream!  Yum, I served these at a recent cocktail party, they were a hit!

Friday, October 28, 2011

Autumn Dinner Party Menu

Sit back and relax...Let Butler For Hire Catering do all the work for you!  Have us help you with your fall entertaining.  There are many dates available for the month of November.  Below is a Fall inspired menu to get your taste buds jumping for joy for the Autumn season!  Butler For Hire Catering in the San Francisco Bay Good Food is Always in Style!

Autumn 2011 Sit Down Dinner Menu

Hor D'Ouevres
Sweet Potato & Smoked Sausage Skewer with Lemon Aioli
Butternut Squash, Caramelized Onion & Gruyere Cheese Tartlets
Shrimp & Roasted Corn Hushpuppies with Chipotle Aioli 

Granny Smith Apple & Cheddar Soup with Hard Cider

Roasted Pear Salad with Mixed Greens, Maytag Bleu Cheese & Candied walnuts 
with Shallot Dijon Vinaigrette

Phyllo wrapped Pork Tenderloin with Mushroom Duxelle & Roasted Grape Chutney
Fig & Radicchio Risotto made with Zinfandel and Parmigiano Reggiano
Pomegranate-Balsamic Glazed Carrots sprinkled with Pomegranate Seeds & Pistachios

Pumpkin Pecan Bread Pudding with Dulce De Leche Sauce 

Sunday, October 23, 2011

Autumn Outdoor Garden Party

Catered a wonderful outdoor garden party yesterday in Hillsborough, California.  The weather could not be more perfect, sunny and in the eighties.  The client was celebrating a newly remodeled front and back yard and it was beautiful, with a waterfall and various conversation areas.  Friends and family gathered to celebrate this in style with delicious finger foods made by me! fabulous catering in the San Francisco Bay Area!  My staff passed 3 wonderful appetizers and there were more finger foods on a buffet with two desserts.  Remember...Good Food is Always in Style!

 Fig and Raddichio Risotto...this turned out delicious and got rave reviews!!! I will make it again!
 Mini Guacamole and Shrimp Tostadas with Queso Fresca Cheese
 The ever popular Tuna Tartare with Edammame Wasabi Puree
 A beautiful fall themed buffet to temp any appetite!
 Paella Sliders, made with chicken, shrimp and chorizo with a sherry, pimento and carmelized onion spread with Saffron Aioli
 Chicken and Beef Empanadas
 Curry Coconut Satay Skewers with Peanut Sauce
 Cranberry Chutney and Pistachio baked Brie!!! This was a new recipe and it was a hit!
 Dijon Rosemary Lamb Chops with Honey Mint Sauce
 Thai Peanut Crunch Salad with Spicy Peanut Vinaigrette...Good and Good for you!
 This looks scrumptious...Pork Lumpia with Sweet and Sour Sauce
 Petite Chocolate Bread Pudding with whipped cream
 Mini Blueberry Creme Brulee
 The bartenders busy at work
 The new waterfall...looks so refreshing
 seating area with fire pit

This lower level had a lifesize chess cool!

Sunday, September 25, 2011

Sit Down Dinner in Menlo Park

I catered a marvelous sit down dinner last night.  Two events in one day! busy, busy....
Birthday celebrations are always fun and it's even more fun when you can celebrate by having a caterer come to your home and do the cooking for you!  Just have Butler For Hire Catering do it for you and you can be a guest at your own party! please visit my website: for catering in the San Francisco Bay Area!
 Passed Hor D'Ouevres of Roasted Golden Beet & Goat Cheese Tartlets with Fresh Dill
 Passed Hor D'Ouevres of Sesame Beer Battered Green Beans with Hot & Sweet Mustard...It's like a green french fry!!
 Seated Appetizer of Coquille St. Jacques with a wonderful panko and Gruyere Cheese crust
 Thai style Vegetable Soup with Coconut good!
 Butter Lettuce Salad with Grapefruite, Goat Cheese, Spiced Walnuts, Red Onion & Champagne Vinaigrette
 Crab Stuffed Sole with Champagne Tarragon Cream Sauce with Rice Pilaf with Almonds, Peas and Mushrooms. Baby Carrots and Sauteed Baby Broccoli
Tres Leches Cupcakes for Dessert with fresh berries and figs!  YUM

Bridal Shower in Burlingame

Catered a bridal shower yesterday in Burlingame for a luncheon of three passed appetizers and a buffet lunch of small bites with a salad.  A bunch of ladies getting together to celebrate love!  The bride to be was glowing and very excited about her future and of course this luscious food!
 Passed Hor D'Ouevres of Vegetable Egg Rolls with Sweet Chili Sauce
 Passed Hor D'Ouevres of Fresh Fig Bruschetta with Goat Cheese, Balsamic Glaze & Pistachios
 Passed Hor D'Ouevres of Roasted Pear, Bleu Cheese & Walnut Tartlets
 Buffet Luncheon
 Chicken Salad "Sliders" with Dried Cranberries, Slivered Almonds & Arugula
 Chicken Sesame Satay Skewers with Peanut Sauce
 Mixed Baby Green Salad with Pears, Gorgonzola Cheese, Dried Cranberries & Spiced Pecans with Pear Champagne Vinaigrette
 Mini Cheeseburgers...always a favorite! and below...Apricot Baked Brie in Puff Pastry
A beautiful cake for a sweet ending of a beautiful day of celebration for a wonderful future for a young bride!

Friday Night Sit Down Dinner Party in Hillsborough

 Curried Crab & Corn Hushpuppies with Curry Honey Mustard Dip
 Wild Mushroom & Gruyere Cheese Tartlets
 Tuna Tartare on Wonton with Edammame Wasabi Puree
 Creamed Corn Soup with Crab and Creme Fraiche
 Baby Spinach Salad with Pomagranate Dressing, Curried Walnuts, Pears & Bleu Cheese
 Bacon wrapped Fillet with Bleu Cheese Crust on a pool of Wild Mushroom Cabernet Sauce with Buttermilk Mashed Red Skinned Potatoes
and a Medley of Squash with Balsamic Butter and Roasted Pumpkin Seeds
Dessert Sampler Plate of Triple Chocolate Ganache Cake, Blueberry Creme Brulee and Key Lime Pie!