Classy Catering Creations | Danbury CT

Classy Crêpes

Chef Ricky — Wed, 22 Feb 2012 13:00:10 +0000

Classy Crepes

Recently we were invited to the Demitasse Cafe to give a demonstration of crêpes. With this demo we wanted to show the sweet & savory side of them. Below is our Classy Crêpesrecipe. This recipe is a basic crepe recipe and can be easily modified to fit you desired end result.

Classy Crêpes Ingredients:

1 cup Flour (For gluten free use rice flour)
2 – Eggs
½ cup Milk (for lactose free use rice milk)
½ cup Water
2 tbsp. Butter (melted and cooled)

Classy Crêpes Directions:

In a large mixing bowl whisk togetherthe flour and the eggs. Gradually add the milk and water while stirring to combine the ingredients. Add the melted butter and mix until the mixture is smooth.
Heat a lightly oiled sauté pan or griddle to a medium high heat and pour approximately ¼ cup of the batter into the sauté pan. Tilt the sauté pan in a circular motion to spread the batter evenly across the surface of the pan.
Cook the crêpes for approximately 2 minutes, until just before browning of the crêpes occurs. Loosen with a rubber spatula and cook the other side.
Stuff and serve hot.

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Feta

Sherry — Wed, 22 Feb 2012 05:01:05 +0000

One of the world’s oldest cheeses, Feta has been made in Greece and other Balkan countries for centuries. Today feta-style cheeses are made by numerous producers in countries around the world including Denmark, France, Germany, Israel and the United States. In October 2005, the European Union granted Greece protected designation of origin (PDO) status for its Feta, which meant that other European countries (which produce tons of feta-style cheese), had to rename their cheeses. Undoubtedly the European Union also will press the United States to discontinue using the name Feta. PDO-approved Feta must be produced by traditional methods, only in designated areas in Greece and primarily from sheep’s milk, though up to 30 percent goat’s milk may be added. Though traditionally made of sheep’s or goat’s milk, today large commercial producers often use cow’s milk. Because it’s cured and stored in brine, Feta is often referred to as pickled cheese. White, crumbly and rindless, feta is usually pressed into square cakes. It has a rich, tangy flavor, contains from 45 to 60 percent milk fat and can range in texture from semisoft to semihard.

Yakitori

Sherry — Tue, 21 Feb 2012 05:01:45 +0000

A Japanese term meaning “grilled” (yaki) “fowl” (tori), usually referring to small pieces of marinated chicken that are skewered and grilled.

Noodles

Sherry — Mon, 20 Feb 2012 05:01:15 +0000

The main difference between Noodles and macaroni or spaghetti is that, in addition to flour and water, Noodles contain eggs or egg yolks. Noodles can be cut into flat, thick or thin strips of various lengths, as well as into squares. A wide variety of noodles is available in markets, including those enriched with vitamins and minerals, and colored noodles (red tinted with tomato paste or beet juice and green with spinach). Noodles are sold fresh (these should be refrigerated for no more than three days) and dried (best stored in a cool, dry place for no more than six months).

Apple

Sherry — Sun, 19 Feb 2012 05:01:14 +0000

Grown in temperate zones throughout the world and cultivated for at least 3,000 years, Apple varieties now number well into the thousands. Apples range in color from lemony yellow to bright yellow-green to crimson red. Their textures range from tender to crisp, their flavors from sweet to tart and from simple to complex. They’re available year-round but are at their best in the autumn when newly harvested. Buy firm, well-colored apples with a fresh (never musty) fragrance. The skins should be smooth and free of bruises and gouges. Scald (a dry, tan- or brown-colored area on the skin of an apple) doesn’t usually affect its flavor. Apples come two to four per pound, depending on size. Store apples in a cool, dark place. They do well placed in a plastic bag and stored in the refrigerator. Choose apples by how you intend to use them — for eating raw or cooking. All-purpose apples, good for eating raw as well as for cooking, include the following: Baldwin, Braeburn, Cortland, Criterion, Fuji, Gala, Golden Delicious, Granny Smith, Gravenstein, Jonagold, Jonathan, Lady apple, Macoun, Mcintosh, Newtown Pippin (also known simply as Pippin), Northern Spy, Pink Lady, Rhode Island Greening, Stayman Winesap, Winesap and York Imperial. For whole baked apples, the Apple of choice is Rome beauty. Other good bakers are Braeburn, Gala, Gravenstein and York Imperial. Apples are a good source of vitamins A and C. They’re also rich in the powerful flavonoid quercetin, which acts as antioxidant and may prevent some some cancers and protect the arteries and heart. Whole fruit is better than Apple juice, which loses 80 percent of its quercetin during processing.

Jelly Bean

Sherry — Sat, 18 Feb 2012 05:01:38 +0000

This small, brightly colored, egg-shaped candy has a chewy, gelatinous texture and a hard candy coating. Jelly Beans come in many flavors including lime, orange, licorice, cherry, chocolate, banana, etc. Jelly Bellies is a brand name that is now used generically to describe a miniature (about ½-inch-long) Jelly Bean. They come in many more exotic flavors such as piña colada, pink lemonade, chocolate fudge-mint, etc.

Veal

Sherry — Fri, 17 Feb 2012 05:01:49 +0000

Though there are no precise age standards for veal, the term is generally used to describe a young calf from 1 to 3 months old. Milk-fed Veal comes from calves up to 12 weeks old who have not been weaned from their mother’s milk. Their delicately textured flesh is firm and creamy white with a pale grayish-pink tinge. Formula-fed Veal can come from calves up to about 4 months old, fed a special diet of milk solids, fats, various nutrients and water. The meat from formula-fed Veal is not as rich or delicate as milk-fed veal because of the diet’s missing milk fat. The term Bob veal applies to calves younger than 1 month old. Their pale, shell-pink flesh is quite bland and the texture is soft. In all true veal, the animals haven’t been allowed to eat grains or grasses, either of which would cause the flesh to darken. Calves between 6 and 12 months old are called baby beef and have flesh that’s coarser, stronger-flavored and from pink to light red in color. True veal is usually plentiful in the spring and late winter. At other times of the year, calves over 3 months old are often sold as veal. The USDA grades veal in six different categories; from highest to lowest they are Prime, Choice, Good, Standard, Utility and Cull. The last three grades are rarely sold in retail outlets. When choosing veal, let color be your guide. The flesh should be creamy white—barely tinged with grayish-pink—and the fat white. Meat that’s pink turning red means the so-called “veal” is older than it should be. Veal’s texture should be firm, finely grained and smooth. Veal is often cooked by moist-heat methods to compensate for its lack of natural fat. It is easy to overcook and dry out, so careful attention must be paid during preparation. The delicate flavor and fine texture of veal have appealed to diners for centuries. Among the numerous dishes created to highlight this meat are veal cordon bleu, veal marengo, veal orloff, veal oscar, osso bucoparmigiana, veal piccata and veal scaloppine.

Dim Sum; dem sum

Sherry — Thu, 16 Feb 2012 05:01:25 +0000

Cantonese for “heart’s delight,” dim sum includes a variety of small, mouth-watering dishes such as steamed or fried dumplings, shrimp balls, steamed buns, pot stickers and Chinese pastries. Dim sum—standard fare in tea houses—can be enjoyed any time of the day. Unlike most dining establishments, servers in a dim sum eatery do not take orders, per se. Instead, they walk among the tables with carts or trays of kitchen-fresh food. Diners simply point to the item they want, which is served on small plates or in baskets. Each item usually has a set price. At the end of the meal, the check is tallied by counting the dishes on the table. Some dim sum restaurants add the price of each dish to a check that remains on the table, clearing dishes as they are emptied.

Raspberry Cream Log

Chef Ricky — Wed, 15 Feb 2012 14:00:16 +0000

Raspberry Cream Log Ingredients:

9 oz. – cream cheese
2 tsp. – sugar
2 Tbsp. – butter (melted for brushing)
6 sheets – filo dough

4 oz. – fresh raspberries
1 tbsp. – confectioner’s sugar (for dusting)
6 sheets – filo dough

Raspberry Cream Log Directions:

Preheat the oven to 350 degrees. In a bowl cream the sugar and the cream cheese. Add the raspberries and mix gently to keep from over crushing them.
Place one sheet of filo on the counter flat and lightly brush it with butter. Lay the second sheet on top and repeat this process until you have combined all 6 sheet of filo dough.
Spread the raspberry mixture along one of the short sides of the filo dough. Then gently roll the filo and the filling into a roll so that it looks like a log.
Spray a sheet pan with non-stick cooking spray and gently place the log onto the sheet pan. Brush the log with the remaining melted butter to coat it evenly and place it in the oven. Cook for 15 minute then turn the pan 180 degrees. Cook for an additional 10 to 15 minutes or until golden brown.
Remove the Raspberry Cream Log from the oven and set it aside to cool. Gently slice it into the desired portion and place on a plate. Lightly dust with confectioner’s sugar and add a mint leaf to garnish and whole raspberry to serve.

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Cocktail

Sherry — Wed, 15 Feb 2012 05:01:41 +0000

1. A beverage that combines an alcohol (such as bourbon, gin, rum, scotch or vodka) with a mixer (such as fruit juice, soda or liqueur). Popular Cocktails include martini, old fashioned and tom collins.
2. This term also applies to an appetizer served before a meal such as a “seafood” or “fruit” Cocktail, which would be a dish of mixed seafood or mixed fruit respectively.

Kiss

Sherry — Tue, 14 Feb 2012 05:01:07 +0000

1. A small, mound-shape, baked meringue, which often contains chopped nuts, cherries or coconut. The texture of a Kiss is light and chewy.
2. The term also applies to small one-bite candies, usually commercially produced.

Devils Food

Sherry — Mon, 13 Feb 2012 05:01:38 +0000

A dark, dense baked chocolate item (such as a cake or cookie). On the opposite end of the spectrum is the airy, white angel food cake.

Italian Dressing

Sherry — Sun, 12 Feb 2012 05:01:02 +0000

A salad dressing consisting of olive oil and wine vinegar or lemon juice, seasoned variously with ingredients including garlic, oregano, basil, dill and fennel.

Tiger Lily Buds

Sherry — Sat, 11 Feb 2012 05:01:05 +0000

Also called golden needles and simply lily buds, the dried golden buds of the tiger lily are 2 to 3 inches long and have a delicate, musky-sweet flavor. They’re used both as vegetable and garnish in various stir-fried dishes. The delicate Tiger Lily Buds are available in 4- to 8-ounce cellophane bags in Asian markets. They must be soaked in water prior to using.

Fusion Fruit

Sherry — Fri, 10 Feb 2012 05:01:34 +0000

Cuisine created by combining ingredients and techniques from various cultures, the results of which are dishes that don’t precisely fit into any of the originating cuisines. Most common today is a combination of Asian ingredients and techniques and Western ingredients and techniques. These might include ingredients commonly found in Chinese, Japanese, Thai or Vietnamese cuisines combined with French or Italian cooking techniques.

The term fusion food originated in the United States in the 1970s, but the practice of combining the cuisines of multiple cultures has existed for centuries. With today’s air travel shrinking the world, not only can people experience a wider variety of cuisines (making “different” foods more acceptable), but fresh ingredients quickly can be shipped globally so these combinations are easy to achieve. Pacific Rim Cuisine is an example of fusion food and rather loosely defines dishes fused from the cuisines of countries in and around the Pacific Ocean.

Essences

Sherry — Thu, 09 Feb 2012 05:01:21 +0000

Concentrated, usually oily substances extracted from food such as fish, mint leaves, vegetables or flowers and used in small amounts to flavor various dishes. Like extracts, Essences will keep indefinitely if stored in a cool dark place.

Pan Seared Scallops In White Wine Sauce with Pasta

Chef Ricky — Wed, 08 Feb 2012 14:00:36 +0000

Pan Seared Scallops In White Wine Sauce with Pasta Ingredients:

2/3 lb. – fresh scallops
1/4 cup – white wine
2/3 Tbsp. – fresh scallions (chopped finely)
1 – clove garlic (minced)
1/3 lb. – angel hair pasta

2/3 Tbsp. – butter
2/3 Tbsp. – fresh lemon juice
1/8 – tsp. – fresh basil (chopped finely)
1/16 tsp. – white pepper
1/3 Tbsp. – fresh parsley (rough chopped)

Pan Seared Scallops In White Wine Sauce with Pasta Directions:

Cook the pasta in a pot of salted water according to the package directions. Drain and set aside.
PRinse the scallops in cold water and allow them to drain in strainer for a few moments. While they drain add the butter
and the olive oil to a pan over a high heat. As the butter just begins to brown and the pan is beginning to smoke, gently place the scallops into the pan and reduce the heat to medium. Allow the scallops to get golden brown, then gently turn them over and repeat. Depending on the size of the scallops they should take approximately 6 minutes to cook. When they are finished remove them from the pan.
Add the white wine, lemon juice, scallions, and basil to the pan over medium heat, stirring on occasion for about 2 minutes. Add the minced garlic, salt and pepper and remove from the heat.
Place a portion of the pasta on each plate and set 3 scallops on top. Drizzle 1 to 2 tbsp. of the sauce over the top garnish with the roughly chopped parsley and serve.

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Wasabi

Sherry — Wed, 08 Feb 2012 05:01:31 +0000

This Japanese version of horseradish comes from the root of an Asian plant. It’s used to make a green-colored condiment that has a sharp, pungent, fiery flavor. Wasabi, which is also called Japanese horseradish, is available in both paste and powder form in specialty and Asian markets as well as supermarkets. Some specialty produce markets carry fresh Wasabi, which may be grated like horseradish. In Japan, sushi and sashimi are served with a condiment of Wasabi mixed with soy sauce.

Beet

Sherry — Tue, 07 Feb 2012 05:01:05 +0000

Commonly known as the garden beet, this firm, round root vegetable has leafy green tops, which are also edible and highly nutritious. The most common color for beets (called “beetroots” in the British Isles) is a garnet red. However, they can range in color from deep red to white, the most intriguing being the Chioggia (also called “candy cane”), with its concentric rings of red and white.

Beets are available year-round and should be chosen by their firmness and smooth skins. Small or medium beets are generally more tender than large ones. If the Beet greens are attached they should be crisp and bright. Because they leach moisture from the bulb, greens should be removed as soon as you get them home. Leave about 1 inch of the stem attached to prevent loss of nutrients and color during cooking.

Store beets in a plastic bag in the refrigerator for up to 3 weeks. Just before cooking, wash beets gently so as not to pierce the thin skin, which could cause nutrient and color loss. Peel beets after they’ve been cooked. In addition to the garden Beet are the spinach or leaf Beet (better known as Swiss chard), the sugar beet (a major source of sugar) and the mangold (used as fodder).

Orange

Sherry — Mon, 06 Feb 2012 05:01:46 +0000

Contrary to what most of us think, this fruit was not named for its color. Instead, the word Orange comes from a transliteration of the sanskrit naranga, which comes from the Tamil naru, which means “fragrant.” It’s thought that the reason oranges have long been associated with fertility (and therefore, weddings) is because this lush evergreen tree can simultaneously produce flowers, fruit and foliage.

Though oranges originated in Southeast Asia, they now also thrive around the world in warm-climate areas including Portugal, Spain, North Africa and, in the United States (the world’s largest producer), Arizona, California, Florida and Texas. There are three basic types of orange—sweet, loose-skinned and bitter. Sweet oranges are prized both for eating and for their juice. They’re generally large and have skins that are more difficult to remove than their loose-skinned relatives. They may have seeds or be seedless.

Among the more popular sweet oranges are the seedless navel; the juicy, coarse-grained valencia; and the thin-skinned, red-fleshed blood orange. Sweet oranges are better eaten fresh than cooked. Loose-skinned oranges are so named because their skins easily slip off the fruit. Their segments are also loose and divide with ease. Members of the mandarin Orange family are all loose skinned; they vary in flavor from sweet to tart-sweet.

Bitter oranges, the most well-known of which are the Seville and the bergamot, are — as their name implies — too sour and astringent to eat raw. Instead, they’re cooked in preparations such as marmalade and bigarade sauce. Bitter oranges are also greatly valued for their peel, which is candied, and their essential oils, which are used to flavor foods as well as some liqueurs, such as U.S. Fancy (best) and U.S. No. 1. Fresh oranges are available year-round at different times, depending on the variety.

Choose fruit that is firm and heavy for its size, with no mold or spongy spots. Unfortunately, because oranges are sometimes dyed with food coloring, a bright color isn’t necessarily an indicator of quality. Regreening sometimes occurs in fully ripe oranges, particularly with Valencias. A rough brownish area (russeting) on the skin doesn’t affect flavor or quality either. Oranges can be stored at cool room temperature for a day or so but should then be refrigerated and can be kept there for up to two weeks.

Oranges are an excellent source of vitamin C and contain some vitamin A. Once cut or squeezed, however, the vitamin C quickly begins to dissipate. After only eight hours at room temperature or 24 hours in the refrigerator, there’s a 20 percent vitamin C loss. Canned, bottled and frozen-concentrate Orange juices have a greatly decreased vitamin C content.

Zucchini

Sherry — Sun, 05 Feb 2012 05:01:49 +0000

A popular summer squash shaped like a slightly curved cylinder, a bit smaller at the top than the bottom. A Zucchini‘s skin color can vary from dark to light green, sometimes with yellow markings that give it a mottled or striped look. The off-white flesh has a very pale green cast and the flavor is light and delicate.

Common market length is 4 to 8 inches long and 2 to 3 inches thick. However, some specimens are as tiny as a finger while others — usually home-grown — can reach a mammoth 2 feet long by 6 inches in diameter (or more). Fresh Zucchini is available year-round in most supermarkets, with a peak period during late spring.

Select small zucchini, which will be younger and therefore more tender and have thinner skins. The skins should be free of blemishes and have a vibrant color. Zucchini can be cooked by a variety of methods including steaming, grilling, sautéing, deep-frying and baking.

Garlic Bread

Sherry — Sat, 04 Feb 2012 05:01:04 +0000

Said to have been invented during the late 1940s boom of Italian-American restaurants, Garlic Bread consists of Italian or French bread slices, spread on both sides with garlic butter and heated in the oven. There are many variations, including bread brushed with olive oil and sprinkled with minced garlic and herbs. It can also be broiled or grilled.

Breakfast By the River

Chef Ricky — Fri, 03 Feb 2012 15:41:40 +0000

We are having a brunch, on Sunday 03/04/2012. We have 2 seating’s available. The first seating is at 10 AM and the second seating is at 12:30 PM.

This month the menu consists of the following items:

Apple stuffed French toast
Omelet Station
Crepes

Included Omelet Options

Chopped Red Peppers
Ham
Cheddar Cheese
Onions
Mushrooms
Smoked Salmon
Spinach
Boursin Cheese
Tomatoes

Included Crepe Options

Crepe Options

Seafood Stuffing
Fruit & Cream Cheese (based on seasonality)
Burrito style

Reservations Required to guarantee seating
$25 per person

To make your reservation complete the form below!

[contact-form-7]

Macaroni

Sherry — Fri, 03 Feb 2012 05:01:08 +0000

Legend has it that upon being served a dish of this food, an early Italian sovereign exclaimed “Ma caroni!” meaning “how very dear.” This semolina-and-water pasta does not traditionally contain eggs. Most Macaronis are tube-shaped, but there are other forms including shells, twists and ribbons. Among the best known tube shapes are elbow (a short, curved tube); ditalini (tiny, very short tubes); mostaccioli (large, two-inch-long tubes cut on the diagonal, with a ridged or plain surface); penne (large, straight tubes cut on the diagonal); rigatoni (short, grooved tubes); and ziti (long, thin tubes). Most Macaronis almost double in size during cooking. The Italian spelling of the word is maccheroni.

Raspberry

Sherry — Thu, 02 Feb 2012 05:01:37 +0000

Considered by many the most intensely flavored member of the berry family, the raspberry is composed of many connecting drupelets (individual sections of fruit, each with its own seed) surrounding a central core. There are three main varieties — black, golden and red, the latter being the most widely available.

Depending on the region, red raspberries are available pretty much year-round, with the peak season from May through September. Golden raspberries have a limited availability from June through September, and black raspberries can typically only be found from mid-June to mid-August. Golden and black berries are more likely to be carried at produce markets and farmers’ markets. Choose brightly colored, plump berries sans hull. If the hulls are still attached, the berries were picked too early and will undoubtedly be tart. Avoid soft, shriveled or moldy berries.

Store (preferably in a single layer) in a moistureproof container in the refrigerator for two to three days. If necessary, rinse lightly just before serving. Raspberries are very fragile and are at their best served fresh with just a kiss of cream. They also make excellent jam. Seedless raspberry jam is available commercially. The berries contain a fair amount of iron, potassium and vitamins A and C.