Tablescapes

Simple table-scapes are best...at this dinner, we used cut orchids in clear glass vases with taper candlesticks, simple but effective.  Never let flowers, candles or decorative accents take center stage on your table, good food and conversation takes the center stage! Don't forget that! Another hint from your caterer next door...shhhhh, the butler did it....www.butlerforhire.com

Roasted Salmon with Pumpkin Seed Cilantro Pesto

Roasted salmon with pumpkin seed cilantro pesto, paired with a melange of roasted seasonal squash with pomegranate seeds and wild mushroom risotto.....Always fresh and always relevent! Butler For Hire Catering is sure to please with mouth watering, innovative and delicious cuisine for today's sophisticated palette! YUM, YUM! contact us today for catering in the San Francisco Bay Area www.butlerforhire.com

Petite Chocolate Pot De Creme

Petite Chocolate Pot De Creme is always a crowd pleaser, I think it's ALWAYS necessary to feed your sweet tooth at any party! This thick, rich chocolate custard is baked slowly in a water bath to give it a rich, dense texture that will dance on your taste buds....Call Butler For Hire Catering @ www.butlerforhire.com and you too can tell your friends that "The Butler Did It"! Always creative, innovative and inspiring gourmet catering for anytime of the year.

Beef with Artichoke Pesto on Rye!

Beef Tenderloin and Artichoke Pesto on rye toasts...this was a big hit at a cocktail party that I catered on Saturday. For great catering in the San Francisco Bay area please contact Joseph @ Butler for Hire Catering www.butlerforhire.com

Duck Confit on Potato Pancake with Cherry Sauce

Duck Confit on Potato Pancake with Cherry Sauce....made a perfect hor d'ouevres passed by my servers at a birthday party recently! You too can enjoy this fabulous item and others by having Butler For Hire cater your next affair!  Catering in The San Francisco Bay Area www.butlerforhire.com

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.

Mini Double Chocolate Ganache Cakes

Mini Double Chocolate Ganache Cakes