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As much work as goes into weddings, unless you’re behind the curtain or in the kitchen, the sweat and toil of those canapés or the beef bourguignon is left largely invisible. But sometimes the caterers are willing to let go of some of their secrets. As you can see here, we’ve got some delicious wedding treats that you can make at home, whether for your family or for big parties. As they say in Israel, b’teyavon!
Buttercream frosting
(great for wedding cakes)
Leah Jaffee, Leah’s Catering
206-985-2647 or
[email protected]
Make Swiss buttercream meringue
1 pint egg whites
1-1/2 pounds sugar
Combine the egg whites and sugar in a mixing bowl. Place the bowl over simmering water and heat to 140ºF, whipping constantly to avoid cooking the egg whites.
Remove from the heat and whip the mixture at high speed until it has completely cooled.
Make the buttercream
2 lbs. unsalted butter
10 oz. soft margarine
1 Tbs. real vanilla extract
Thoroughly combine the butter with the margarine. Set aside at room temperature.
When the meringue has been whipped to stiff peaks and is almost cold, lower the speed on the mixer, add the vanilla, and then gradually whip in the butter/margarine mixture. The butter mixture must not be too cold when it is added or it will break the buttercream. If it does break, keep beating and it will eventually come back to light and fluffy.
Best not to use on a very hot day.
Rachel’s never-fail brisket
Rachel Speer, Comfort Food
206-276-8991 or
[email protected]
Sprinkle bottom of pan (use a sheet cake pan) with dehydrated onion.
Combine the following and pour over the onion:
1 pkg. Lipton onion soup mix (it comes in a two-pack, but just use one)
Some minced garlic
1 bottle of beer, or 2/3 bottle of blush
or white wine
4 bay leaves
1/4 cup ketchup
1 tsp. of rice vinegar (this acts as a meat tenderizer)
Lay brisket on top of other ingredients, and then turn it over to coat both sides so it is moist all over. Cover tightly with foil — it’s very important to do this to keep the brisket moist and tender. Place in 350º oven for 3-5 hours (depending on size of brisket). Turn once halfway through cooking. Taste to see if it needs anything.
When completely cooked, put meat on a shallow dish, and pour sauce in a container. When cool enough, refrigerate. The fat in the container, when cooling, will rise to the top, and can then be skimmed off. When brisket is cool, slice. Put back in pan with defatted sauce. Cover tightly and reheat.
It’s always juicy, and always tender!
Fruit punch
On Safari Foods Catering
206-932-9497 or
[email protected]
10 bottles of club soda
8 containers 12-oz. Tree Top frozen juice
12 cans Minute Maid limeade
Mint
3 bags of ice
Mix all and stir. Serves 200 — shrink accordingly for smaller parties.
Kobe beef sliders with heirloom tomato relish, basil pistou, and brioche ala moudry
FareStart Catering, the culinary job training and placement organization
206-267-7606 or www.farestart.org
This recipe is one of FareStart’s signature appetizers, delicious served with crisp sparkling wine.
Serve 24 mini Kobe-style beef burgers with the following:
Heirloom Tomato Relish
1 lb. mixed heirloom tomatoes, diced small
1/2 cup balsamic vinegar
1 tsp. salt
1/2 cup extra virgin olive oil
Mix all ingredients together and allow to steep overnight, refrigerated, to mingle flavors.
Basil pistou
1 lb. basil leaves
2 deeply caramelized onions
3 soaked anchovies
5 mint leaves
1/2 cup pine nuts, toasted golden
2 garlic cloves, grated
1/2 cup Pomace oil
2-1/2 cups extra virgin olive oil
Lemon juice to taste
Salt to taste
Blanch the basil leaves in heavily salted water. Shock them in ice water. Drain immediately and pat dry. Starting with the mint leaves, pine nuts, garlic, anchovies, onions and Pomace, pulse until a fine mixture is achieved. Occasionally scrape down the sides of the bowl. Add the basil leaves, half at a time. Purée until rough hewn — do not over-process. Fold in olive oil. Add lemon juice and salt right before serving.
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Brioche ala Moudry
6 Tbs. dry yeast (3.5 oz fresh)
4 Tbs. sugar
3 oz. water
8 cups all-purpose flour
1 tsp. kosher salt
12 whole eggs
2 egg yolks
2 lbs. softened butter
Vegetable spray
2 Tbs. water
Combine water, yeast and sugar in large Kitchenaid mixing bowl, using hook attachment, and mix well. Add the 12 whole eggs and mix again. Add flour and salt and mix for five minutes. Begin introducing butter and mix for 10-15 minutes. Allow to rise, covered, until it doubles in size. Punch down and separate into golf-ball size pieces, form into balls and lightly flatten. Spray with vegetable oil and cover. Allow to double in size again. Mix 2 Tbs. water with 2 egg yolks. Uncover brioche and paint with egg yolks. Bake at 350°. Should sound hollow when tapped.
Makes 24.