there are a smattering of recipes - most in typical chefs format without too much instruction or quantities (this varies) - we have habits of creating dishes that we don't measure yet can make perfectly by taste, touch and look. Grandma cooking we call it -
and there is even my infamous bullseye cheesecake recipe - although I have to warn you , cheesecake is all about practice - it's a "grandma cooking" thing...
and most of what we like to serve on the fourth of july is all american comfort food
aka COMFORT FOOD WITH ATTITUDE !
sometimes an EXTREME attitude too!
Comfort Foods plus
Comort Food with an attitude
Happy 4th of July Cocktail Party with continuous hors d'oeuvres and stations, including short plates and more...
All American – thus International Grilled Cheese Station
Triple Crème California Brie with Mango Chutney
American Cheese with Bacon
New York Farmhouse Cheddar with Virginia Country Ham Wisconsin Havarti Dill with Apple
**Hollywood Movies Mac and Cheese in retro punch glasses
Grilled Shrimp with Vodka Tomato Soup Sipper
Maryland Crab cakes
Mini Neiman Ranch Beef Burger Sliders with crispy Tabasco onions & gerkin slice served in bamboo boats with Shoestring Frys
Blues Brothers BBQ Pork on Blue Corn Muffins
Ballpark Hot Diggity Dogs
Big Mama’s Mini meatloaf with blue cheese Mashed potato
Buffalo Wingless Dingers with Blue Cheese
Idaho Potato Skins with Yankee Pot Roast
Lower Eastside Potato Latkes (pancakes)
with Retro Sour Cream Onion Dip
New England Clam Chowder Sipper
Sloppy Joes with Crispy "Tobacco" Onions
Rhode Island Clams Stuffed Mushrooms
Maryland Crabtini served in Martini Glasses
Mid West Chicken Pot Pie
Old School Chocolate Pudding
Creamy Rice Pudding Shots + Caramelized Bananas
Cheesecakes
Red white and blue sheetcake
Oh and this one has devils food as the cake!
Red white and blues - a weekend birthday bash for America celebrating the 4th of July and our cultural diversity. Friends family and clients from around the world gather at a private ranch in the foothills of Mendicino to celebrate the bounty of life.
The CKA Ranch, (http://ckaranch.com/) a stunning work in progress culinary center, nestled in the foothills of scenic Northern California is the brainchild of Ron Edwards of Classic Kitchen Associates. Ron and his wife have built CKA Ranch from the ground up, planting organic vegetables, a private vineyard, a spectacular Lavender garden. Their forward vision includes planting a grove of olive trees in the hopes of being able to produce their own signature Extra Virgin Private Reserve olive oil in the future.
Picture a gorgeous northern California setting the craggy hills are alive with flower and fauna, the grass has not yet turned the beautiful golden from the intense summer sun. It almost never rains in Northern California in the summer so blue skies, and outdoor living makes your heart sing and soul fly and being able to walk to the garden to pick salad greens, herbs and heirloom tomatoes is quite a joy to any chef and foodie.
Classic Kitchen Associates host a weekend of clients, family and friends to come together to celebrate the year. Ron also runs a consulting business focusing on organic farming – he studied viticulture class at UC Davis as well as working with various vineyards through the local grape grower organizations in Napa and Sonoma Counties and has many years of experience under his belt. So the array of guests run from food sophisticates to plain jane eaters.
And Creative CuisinEtc has been fortunate to participate in this event as both caterers and friends for the past 3 years.
The gamut of weekends events range from traditional BBQ with a twist to formal sit down dinners under a tent.
CuisinEtc speciality is unique tasting and creatively presented hors d’oeuvres, stations and short plates so we always cater the welcome party on Friday night which starts at 5pm and lasts through until 3-4 am the following morning. The format of continuous passed hors d’oeuvres, stations and short plates enables everyone, no matter what time they show up or how long they stay to have a sampling of fun innovative delicious and seasonal appetizers, nibbles, and bits. The last thing served is egg, cheese and bacon sandwiches cooked to order with coffee to go to take back to their rooms or tents. Needless to say brunch is the “next” meal as few besides the staff are up and about early on Saturday.
Guests are constantly amazed and never go away hungry when faced with the continuous offering of delicious and innovated temptations.
Since the theme still revolves around the fourth of July and red white and blues which includes live Jazz bands and many talented artists . CuisinEtc works hard to create new delights as well as retaining some old favorites. Last year the menu included a smattering of tastes from around the USA
New England Raw Bar Plus...
Passed Hors D’Oeuvres
Death Valley Filet Mignon
Rare Filet mignon, Chipotle Creme & Microgreens in Sweet Pepper, Cheddar and Roasted Corn Studded Mini Corn muffins
China Town Peking Duck Empanaditas
Miniature Herb Scented Cream Cheese Crescents filled with Roasted Peking Duck and Dusted with Black Sesame Seeds served with kumquat salsa
Arizona Blues Enchilada Corn Cups
a yummy blend of green chiles, sour cream, tomatoes, jack and cheddar cheesse in a blue corn tartlet
Maine Lobster Waldorf
Delicate Bites of Butter Poached Lobster, Caramelized Walnuts, Crisp Hudson Valley Macoun Apples and Frizzled Leeks with Mascarpone Dressing presented on coconut spoons
LA’s Saigon City Rangoon Crab Critters
Crispy Asian Crab & Ginger Critters made with blue claw crab and spaghettini – looks like a crab, tastes like a crab, walked around by our not crabby servers.
Served with Sweet Chili Jam Sauce
Idaho Potato Pancakes
Jewish Latkes with Sour Cream Onion Dip
– forget Ruffles – the dip never had it so good.
Mid Western Mini Turkey Pot Pies
Served in retro 1950’s glass punch cups with puff pastry lid
Carls’ Tennessee Asiago Grits with Ancho Coffee Rubbed Prime Rib
Served in a martini glass
Margarita Chicken Satay
Chicken Tenders marinated in Tequila, Lime & xxx, over mahrachi potato salad
served in pink margarita glasses, cha cha cha
Thai Temple Jewels of Siam
Cucumber Crowns filled with Strips of Marinated Filet Mignon,
Slivers of Red Pepper, Cilantro, Mint & Scallions in a Soy Ginger Glaze
Flushing Dumplings
Passed on Asian spoons
(sent picture)
Big Island Absolut Shrimp Shooters
Island and Coconut Spiced Shrimp Shooters
Served in a Absolut Citrus Infused Shot Glass
Red White and Blues Salad
Gorgonzola Crab Coleslaw with red peppers served in Red Chinese to-go Boxes
Hawaiian Ginger Potato Bytes (vegan)
Micro Cubes of Ginger & Scallion Sweet Potato served on edible spoons
Blue Rooster Fries
Mini baskets of Freshly made shoestring Fries, tossed with Thai Sriracha hot chili sauce and served with blue cheese dip
Pacific Smoked Salmon Sushi
Salmon (or beluga) Caviar Perched atop stacks of Smoked Salmon “Sushi” with wasabi Marscapone Pate on wonton triangle
West Coast Diver Scallop Tini’s
Cinnamon Dusted Diver Scallops with Orange and Meyer Lemon Glaze
Sear Diver Scallops dusted with Vietnamese Cinnamon and pan glazed with fresh Citrus over a Salad of California Microgreens with Hazelnut Vinaigrette served in Martini Glasses
Humboldt Country Hippy Rainbow Fish and Chips
Cajun Breaded and Spiced Catfish served with Multi Colored Fries in mini Paper Cones
Drizzled with Cider Vinegar
**Chimichurri Cheesesteaks - Philly Latino Fusion Sandwich
2 cups packed fresh flat-leaf parsley leaves (about 2 bunches) 6 garlic cloves, chopped 1⁄4 cup lime juice 2 tablespoons extra-virgin olive oil 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper 4 cups thinly sliced sweet onion (about 2 onions) 2 tablespoons vegetable oil 1 1⁄2 pounds boneless chuck-eye steaks (3⁄4 to 1-inch thick) 4 (7 to 8-inch) hoagie rolls, split 1⁄4 pound thinly sliced provolone cheese Heavy-duty aluminum foil
Preheat outdoor grill to medium-high heat
Pulse parsley and garlic in a blender or food processor just until finely chopped. (Do not puree.) Remove to a medium bowl, and stir in lemon juice, olive oil, 1 teaspoon salt, and 1 teaspoon pepper; set aside.
Cook onion and 1⁄2 teaspoon salt in vegetable oil over medium-high heat, stirring often, 15 minutes or until onions are golden brown and tender.
Sprinkle steaks evenly with remaining 1⁄2 teaspoon salt and remaining 1⁄2 teaspoon pepper.
Grill, covered with grill lid, about 7 to 10 minutes per side or to desired degree of doneness.
Grill cut sides of rolls during the last few minutes of cooking steaks. Remove steaks and rolls.
Cut steaks into thin slices against the grain. Spread parsley mixture evenly on cut sides of bread; place steak slices and onion evenly on bottom bread halves, and top each evenly with cheese and remaining bread halves. Wrap each sandwich in foil. Grill, covered with grill lid, 3 to 4 minutes or until cheese melts. Cut into finger size portions, stick with frilly toothpick, and serve
Singing the Blues Grape Clusters
Succulent Juicy Grapes Enrobed in a Creamy Wisconcin Blue Cheese and Pistachios
on a cooper platter with the grapes organized in a cluster.
**Tex Mex Tequila Tomatoes
Spicy tequila spiked cherry tomatoes
small cherry tomatoes (about 2 pounds)
2 fresh jalapeno chili
2 teaspoon unflavored gelatin
2/3 cup vegetable-juice cocktail such as V-8
6 tablespoons white tequila
3 tablespoon minced white onion
3 tablespoon minced fresh coriander leaves
1/2 teaspoon salt
60-70 fresh coriander leaves, for garnish
Cut off 1/4-inch from blossom end (opposite stem end) of each tomato and with a grapefruit spoon or a 1/4-teaspoon measure carefully scoop out seeds. seed and mince jalapeño.
In a small saucepan sprinkle gelatin over vegetable-juice cocktail and let stand 1-2 minute to soften. Heat mixture over moderately low heat and keep stirring until gelatin is dissolved. Remove pan from heat and stir in jalapeño and all remaining ingredients except tomatoes. Cool filling somewhat to luke warm but still liquid.
Using a small spoon such as a grapefruit spoon and holding each tomato over saucepan to catch the drips, spoon filling into tomatoes, arranging tomatoes on a platter as filled. Alternatively you could put the liquid into a small measuring cup and pour it in but the spoon method gives you more control.
Chill tomatoes, covered, 4 hours, or until filling is set, up to 1 day. Garnish each tomato with a coriander leaf.
Comfort Foods plus
Comort Food with an attitude
Happy 4th of July Cocktail Party with continuous hors d'oeuvres and stations, including short plates and more...
All American – thus International Grilled Cheese Station
Pear and American Goats Cheese
Triple Crème California Brie with Mango Chutney
American Cheese with Bacon
New York Farmhouse Cheddar with Virginia Country Ham Wisconsin Havarti Dill with Apple
**Hollywood Movies Mac and Cheese in retro punch glasses
Grilled Shrimp with Vodka Tomato Soup Sipper
Maryland Crab cakes
Mini Neiman Ranch Beef Burger Sliders with crispy Tabasco onions & gerkin slice served with cones of Shoestring Fries
Blues Brothers BBQ Pork on Blue Corn Muffins
Ballpark Hot Diggity Dogs
Big Mama’s Mini meatloaf with blue cheese Mashed potato
Buffalo Wingless Dingers with Blue Cheese
Idaho Potato Skins with Yankee Pot Roast
Lower Eastside Potato Latkes (pancakes) with Retro Sour Cream Onion Dip
New England Clam Chowder Sipper
Sloppy Joes with Crispy "Tobacco" Onions
Rhode Island Clams Stuffed Mushrooms
Maryland Crabtini served in Martini Glasses
Mid West Chicken Pot Pie
Chocolate Pudding
Creamy Rice Pudding With Caramelized Bananas
Cheesecakes
Red white and blue sheetcake
**Florribian BBQ Pork with Ginger Sweet Potato Salad with mini Blue Corn Muffins
10# raw pork (not too lean)
– Coat with 3-4 chopped garlic cloves,
some olive oil and salt and pepper then
Roasted until cooked through completely.
3 parts bbq sauce
1 part concentrated orange juice
lots of onions, sliced thinly (6 per 32 oz of bbq sauce)
10 peeled garlic cloves minced
vegetable oil for sautéing
This is best done a few days in advance to let the flavors set up, but can be done on the same day if necessary.
Sautee onions over low flam until translucent about 5-8 minutes, add garlic stir frequently and cook another 5 minutes. Add BBQ sauce and defrosted orange juice. Let simmer for 30 – 40 minutes. Let cool.
Thickly Slice pork and combine with orange bbq sauce – recook at 300 degrees F. until hot and bubbly,
Gingered Sweet Potato Salad
8- 10 # fresh sweet potato or yam
1# mayonnaise
5 oz. sushi ginger
5-6 spring onions (scallions)
dash of rice wine mirin
cube sweet potatoes, cook until just done but still firm. Drain and Cool
make dressing using mayo, sushi ginger and spring onions, combine with cooled sweet potato cubes (tossed in mirin)to taste. Garnish with Japanese cut scallions or scallion flowers.
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**Sloppy Joes with Crispy "Tobacco" Onions
**Mini Ruebens
Pastrami, Swiss and Russian Dressing on Mini Rye Toast
2 pkges of cocktail Rye or Russian pumpernickel ( 2 inch squares )
2 # sliced NY Pastrami
2 # thinly sliced Swiss
Russian Dressing
**Wingless Dingers with Blue Cheese
Chocolate Fondue and Nostalgic Candy Station
Smores Station
Dessert Sushi
Pass Jello shots
Lisa’s Amazing Cheese Cake Bulls Eye
3 # cream cheese - room temperature
6 eggs - cold
1.5 cups sugar
2t pure almond extract
3 heaping tablespoons espresso coffee dissolved in up to 3 tablespoons (max) boiling water
10” -12 “ springform pan, buttered on bottom and sides and wrapped completely around sides and bottom in a big piece of tin foil - you can let the top stand up – don’t try to tuck inside the pan.
Baking pan that will fit your springform pan with room around - this will become your bain marie or water bath.
beat cheese in kitchen aide mixer or like on medium speed until smooth,
add sugar, beat for 2-3 minutes to dissolve sugar, add almond extract (or can use vanilla), add eggs one at a time at lower speed until mixed in.
You will have approximately 8 cups of mixture. Pour off 4 cups into a measuring up with a lip, Then add the dissolved expresso to remaining mixture and stir well to incorporate thoroughly
Pour off expresso mixture into another pourable measuring cup
After you get good at this you won’t need to measure but this will help for the first time.
In order to form the design you will be pouring the two mixtures alternatively into the same springform pan. It’s your choice which color you use first. If I don’t use a crust I usually start with the dark color.
Set your empty spring form pan into the baking pan/bain marie. I found this method in a wonderful book called Maida Heatter’s Book of Great American Desserts but have adapted it to what works for me best. She suggest putting the pan in the bain marie after pouring in the mixture, but I have found my method, including the tinfoil, works better for me,
Pour a scant cupful of the first color into the bottom of the pan making sure to keep your pour steady at the center/middle of the pan. Don’t attempt to spread it, the weight of each successive layer will do that automatically.
Now pour a scant 1 cup of your second color directly on top of the first and again – steady pour into the middle of the pan. Repeat until the mixture is used up. Personally I like to make sure that there is a white top layer so sometimes I divide up the last pours a bit differently. Experiment with this it’s a fun cake and besides tasting wonderful the look of the stratas always intrigues and amazes my guests.
Carefully place baking pan with springform filled pan inside of your preheated 325 degree F. oven. Carefully pour boiling hot water from kettle around the springform about 1/ 2 – 2 inches deep, being very cautious not to splash either yourself or the cheesecake mixture. Bake for 1 ½ hours or less just until the middle stops warbling (for those expert cheesecake makers). If you slightly undercook this the very middle of the cheesecake will not feel that firm when you take it out but will firm up when it is refrigerated and create a really creamy texture for the cake. The edges should have started to pull away from the sides.
If you don’t have a springform and use a regular baking pan, here’s a great tip for getting the cheesecake out of the pan without sticking. Dip the cold pan into a wide sautee pan or baking pan of boiling hot water for 15-20 seconds before unmolding.
Also remember to use a knife dipped in a pitcher boiling hot water and then dried, cut each slice or use dental floss or fishing wire. This will give you clean slices.
crust – I usually make this cheesecake crustless or sometimes make crust with amaretti cookies and butter
¾ - 1 cup crushed amaretti, mixed with 2-3T melted butter, press into bottom of springform pan.
Eggs and bacon sandwiches to go
Hors d’oeuvres passed throughout starting at 6 pm thru ???
