Christmas Catering Planning

Where does the time go?  The festive season is nearly here and this week Christmas cakes are being made and recipes reviewed for Christmas festive food!  This year we have lots on to keep us busy right up to the 24th December – a mix of Christmas markets, demonstrations and Christmas catering – its going to be busy – I can’t wait!  Added to that the Mulled Wine, Mince Pies and yet more Mulled Wine – its sounding pretty delicious!  Better get started!

This is a rich Chocolate Mousse, with homemade brandy snaps we are serving at one of our buffets in the lead up to Christmas.

 

Autumn 2019

I started this year with very good intentions about Blogging however, as life gets busy and the year takes shape I realise I haven’t really done much!  The Spring and Summer were busy with weddings, lovely venues and lovely people, just one more wedding to go for 2019 and then it’ll all start in 2020.  Scarily Christmas appears to be creeping in the shops and the diary is filling up with party bookings – I guess its time to start dusting off the mince pie tins!  However, before Christmas really starts to take hold, I’m going to enjoy this lovely weather and dig over the veggie patch – we’ve had potatoes and carrots from it this year and I did remember to water it – in between cooking and ferrying kids about! There has also been runner beans and squashes – the squashes are so cute!  Not many so far but there are loads of flowers on the plants so hopefully those will all turn into squashes!  It’s all a bit trial and error but its really fun and when it works and you actually get to cook and eat what you have patiently been growing it’s so satisfying.  The kids are less impressed it has to be said and really don’t know what the fuss is about but I’m telling them in years to come they to will find it interesting!  Currently they just scoff at me and turn back to their phones but I’m hopeful!  

Kitchen Garden

So about this time every year I start to think gardening – I tend to have grand plans about what to grow, how I’ll diligently look after my crop from seed to harvesting – I will absolutely water everyday if required and feed regularly!!!  Often my grand plans go a little off track as we start to hit the wedding season and I run out of time – only realising I’ve not watered in days and rather than the promising little seedlings I once had all I’m left with is shrivelled little dried out plants.

Anyway, this year it’s going to be different!  This year I will not forget to water them and I will reap the benefits of my efforts with a bountiful crop which I can use to create wonderful tasty treats!  That’s the plan anyway!  So, yesterday I happened to stumble upon a magazine whilst visiting Magazine Heaven at Rushden Lakes all about creating and looking after your Kitchen Garden AND it contained 10 free packets of seeds!  Bargain.

So, after the dogs lunchtime walk I spend a sneaky hour outside uncovering the veg patch from last year and digging it over.  It was incredibly therapeutic, especially after not being out in the garden for months.  I now have a pretty much weed free patch – which I am now wondering if its be enough, given the amount of seeds I now have – the trick now is going to be keeping it weed free whilst I’m sowing the seeds and getting them all set to go.

Next step is working out when the seeds need sowing and a trip to the garden centre for some seedling compost but that is going to have to wait until the weekend as I have cooking to do………..

January Plans

Happy New Year!  As we are now nearly half way through January I think I can probably stop saying Happy New Year but it doesn’t seem five minutes since we were all planning for Christmas – where does the time go!  Here at The Rustic Caterer we’ve had a rush of Wedding Catering enquiries, I think there must have been a few proposals over Christmas.  Congratulations to anyone planning the big day and we are always happy to be a part of the festivities.  Wedding food can seem a bit daunting to begin with – will Great Aunt Mildred like the same thing as my fiances five year old cousin? – who knows, which is why a rustic style buffet works for everyone, so we’ve been experimenting with a  few recipe ideas for our buffet menus.

Pesto has always been a favourite here but we’ve tried a few different varieties and a stand out winner was the Sun-dried tomato pesto, which we smothered on to Roasted Red Peppers and rolled up and they were totally delicious – also vegan to which fits in nicely with the Veganuary theme currently running through the month.

Not vegan though but delicious and vibrant all the same are these lovely asparagus spears which have been seared in a little olive oil and rock salted and then wrapped in smoked salmon and tied with chives.

I think these might be appearing on our Wedding Buffet menu this year – not this batch though they have all gone in the name of research!

Time for some more research I think……………………..what to try next?

Lunch at Oundle School

Catering at Oundle School today in the very lovey new Cricket Pavilion.  It was a light buffet menu which included Yorkshire Puddings stuffed with Beef and a Horseradish Cream, Smoked Salmon and Asparagus Filo Tarts, Lamb Koftas with a Mint Raita, Mozzarella, Tomato and Basil Pesto Skewers, Crostini’s filled Stilton, Walnuts and Pomegranate and Chicken Caesar Salad Bites.