Easy Peasy Truffles & Thumbprint Cookies!

Easy Peasy Truffles

Yields: 12 dozen truffles

Total Time: 5 hr 45 min

Ingredients

Ganache:

• 1 quart(s) heavy cream
• 3 pound(s) bittersweet or semisweet chocolate, chopped
• 1 1/2 stick(s) cold unsalted butter, cut into tablespoons
• Pinch of salt

Truffle Flavorings:

• 1 1/2 tablespoon(s) dark rum
• 4 teaspoon(s) pure peppermint oil
• 2 teaspoon(s) instant espresso dissolved in 2 teaspoons water
• 1 teaspoon(s) ground cardamom

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Directions

1. To make the ganache: In a large saucepan, bring the cream to a simmer. In a large bowl, combine the chopped chocolate with the butter and salt. Pour the hot cream over the chocolate. Let stand until the chocolate and butter are melted, about 5 minutes. Whisk the ganache until smooth and shiny.
2. Divide the ganache into 4 bowls. To flavor it, add either the rum, peppermint oil, espresso, or cardamom to each batch. Cover the ganache and refrigerate until firm, about 3 hours.
3. Line 3 large rimmed baking sheets with parchment paper. Using a 1-tablespoon-size ice cream scoop, drop level tablespoons of the ganache onto the baking sheets. Chill until firm, about 1 hour.
4. Coat the truffles: Spoon the coatings into small bowls. Moisten your hands with ice water and roll the ganache into balls, then roll in the coatings. Package the truffles in decorative bags or boxes. The coated truffles can be refrigerated up to 3 days.
5. Optional toppings that can be used for the coating: Finely crushed toffee bits, mint candies, pretzels, dehydrated raspberries, amaretti cookies, malted milk balls, chocolate cookies, finely chopped toasted almonds, chocolate covered espresso beans, toasted coconut, roasted salted peanuts, candied ginger, cinnamon-sugar, confectioners' sugar mixed with cocoa powder, and large pinch kosher salt.

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Tips & Techniques

Truffle ideas:
Peppermint filling with powdered sugar, chocolate cookie crumbs or mint candies
Espresso filling with cinnamon-sugar, amaretti, or cocoa powder-salt mixture
Rum filling with coconut, candied ginger or toffee
Cardamom filling with cinnamon-sugar, amaretti or candied ginger
Plain chocolate filling with raspberry, malt balls or peanuts

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Coconut-Raspberry Thumbprints

 

Yields: 6 1/2 dozen cookies
Total Time: 1 hr 15 min

Oven Temp: 350

Ingredients

• 2 1/2 cup(s) all-purpose flour
  
  
• 3/4 cup(s) shredded unsweetened coconut
• 1/2 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 2 stick(s) (1/2 pound) unsalted butter, softened
• 1 1/4 cup(s) sugar
• 1 large egg yolk
• 1 teaspoon(s) pure vanilla extract
• Raspberry jam

 

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Directions

1. In a medium bowl, whisk the flour with the coconut, baking soda, and salt. In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl. Beat in the dry ingredients at medium-low speed. Wrap the dough in plastic and refrigerate for 15 minutes.
2. Preheat the oven to 350 degrees. Position the racks in the upper and lower thirds of the oven. Roll the dough into 1-inch balls and bake for 14 minutes. Make a dent in the cookies; fill with jam and bake for about 10 minutes. Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.

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Tips & Techniques

Make ahead: The cookie dough can be wrapped in plastic and aluminum foil and refrigerated for up to 1 week or frozen for up to 1 month. Thaw in the refrigerator before using. The baked cookies can be stored in an airtight container for up to 1 week or wrapped in plastic and foil and frozen for up to 1 month.

Why Is Beef Wellington Called "Beef Wellington"?

 Why Is Beef Wellington Called Beef Wellington?

Beef Wellington is a delicious entree using the best and most tender cuts of steak available. This dish tends to be on many fine dining steakhouse menus. There are many theories behind the origin of Beef Wellington. Some say it was a French dish. It was called "filet de boeuf en croûte" in France. Since the ties between England and France were not good at that time, an English chef changed the name to honor the famous Duke of Wellington and called it Beef Wellington.

History

    Beef Wellington is said to be named after the winner of the Waterloo battle in 1815, Arthur Wellesley, the Duke of Wellington. After defeating Napoleon, the Duke had become a national hero and the entire country was proud of him. One of his cooks, wanting to honor the Duke, created this dish to serve him one night at dinner. Surprisingly, he was indifferent to food inasmuch that the cooks in his kitchen left their jobs, saying that their talents were wasted on the Duke of Wellington.

    There were a particular set of boots that were brown and shiny just like the beef after preparation. The beef was said to have looked and been shaped exactly like a Wellington boot. Wellington boots were military boots that were named after the Duke of Wellington himself. Therefore, it was only fitting that the dish would be named after him since the recipe came from his kitchen and looked like his boots, hence the name Beef Wellington.

    Beef Wellington had a resurgence in the 1960s when the late President Richard Nixon was in office. As Beef Wellington was his favorite dish (although no one knows exactly why), the President stated that he would like to have his favorite dish served at every dinner he hosted while in office.

Identification

    Beef Wellington is rare-roasted beef tenderloin coated with mushroom paste in puff pastry. A recipe for Beef Wellington calls for combining a beef tenderloin filet that has been seared filet of beef tenderloin coated with duxelles and pate then wrapped in puff pastry and before being baked. The finished Beef Wellington can be served as large cut or in individual servings.

Am I the only one whose mouth is watering now?  YUM!

The History Of Catering

 THE HISTORY OF CATERING:

Most people have been to an event that was catered by a professional catering company. 

Catering enters peoples’ lives during some of their most important times: weddings, baby showers and anniversary parties, just to name a few.  Have you ever wondered just when catering
actually started?  Catering can be traced back to the 4th millennium BC in China. During this time
in China as well as in Ancient Egypt, Greece and the prosperous times of the Roman Empire, catering was used to provide food for soldiers on transportation and trade routes. It was also critical in the Christian Pilgrimages to Rome and other travelers throughout Europe.  During the Middle Ages catering spread throughout Europe and evolved into not only providing food for soldiers and travelers
but for entertainment purposes for the upper classes.

Catering and food service became so popular in the 14th and 15th century that Germany was the first country to put laws in place regulating quality of both food and beer.  Catering continued to flourish and in the mid 1800’s Alexis Soyer invented the first catering boiler which used steam to help keep food warm.
During the 19th and 20th century many more technical innovations, improvements in transportation, and growing populations helped catering become an important part of the national economy. 
Today’s catering has evolved from simply providing food for travelers. Catering companies now pride themselves on not only providing appetizing food but also a visually appealing atmosphere, from the presentation of food to linens and decorations.  Although the intent of catering has changed throughout the years, it continues to be a vital part of our society.

Something light to get you through Winter!!

This is the time of year to be in full planning mode for a Spring Wedding!  So we thought we'd share some of these beautiful themes.  Hope you enjoy!

Spring Weddings - Pretty Pastels

Office Party Do's & Don'ts

‘Tis the season to socialize with your coworkers. We thought we'd put a few "rules" out there to help keep people in good standing at the office.  Here’s how to have fun while keeping it professional.

Party time. It doesn’t matter whether your employer is holding this year’s holiday party at the office or off site. Nor does it matter if it takes place at lunchtime or after hours.
It’s still a work-related event. Repeat: a work-related event.
What does this mean?

Leave the low cut party dress in the closet. Yes, you look stunning in it. You’ll wow everyone. You may even be the center of attention—but this isn’t the kind of attention you want.
Still not convinced? Picture overhearing your coworkers talking about how your girls had a night out. Uh huh.
The same rule applies to dresses, skirts, and tops that are too short or too tight.
This doesn’t mean you can’t wear something a little more festive; just remember it should be appropriate.  When in doubt, err on the side of conservative.

Watch your alcohol intake. You may think you can hold your liquor, but don’t risk going anywhere near your perceived limit at a work-related event.
For one thing, your true limit is probably less than you realize. And, more importantly, one too many drinks can turn people into babbling fools...or worse!
If you find yourself feeling the effects, switch to a non-alcoholic beverage. Better safe than sorry (there’s a reason it’s a cliché).

Avoid behavior that might be construed as flirtatious. Okay, you already know not to sidle up to an attractive coworker with a drink in your hand while batting your eyelashes.
But other behavior, such as standing too close to the other person, also sends a message.

Resist the urge to gossip. In social situations, the conversation often veers away from work.
One of the topics people tend to talk about is other people. Some conversations are innocent enough, as in, “I met Jane’s sister at the gym. What a lovely person she is.”
Other conversations, however, clearly are not going down a good path. If a person says, “I met Jane’s sister at the gym. She’s not nearly as attractive as people say she is,” it’s time to change the subject or move on to a conversation with another person.

Mind your manners. It sounds basic, but it can be easy to forget some of the simple things, especially if you’re a little nervous.
When your manager’s boss comes up to you and asks if you’re enjoying the party, you don’t want to talk with food in your mouth.
Similarly, you don’t want to wolf down your meal, even if you are famished.
You also want to be polite and gracious to your host. Sure, it’s a work-related event, but you should still thank the person responsible for the party and wish him or her a happy holiday season.
If you sincerely (key word) had a great time and the event was spectacular, you might want to seek out the party planner(s) as well and let them know you enjoyed yourself.

Remember your position. This last point often gets overlooked and, as a result, can be a source of confusion.
In a social situation, people generally become more relaxed. But this doesn’t mean the corporate hierarchy has vanished.
Joe CEO is still the CEO; he’s not suddenly your buddy Joe. Similarly, people who report to your direct reports aren’t members of your new hang-out-and-party gang.
This doesn’t mean you can’t be friendly to one and all. You can and should socialize. Here again, though, don’t lose sight of the big picture.
After the holiday party is over and you return to work, Joe CEO won’t be hanging out in your cubicle. Likewise, you don’t want to give workers who report to your staff members the impression that you are their new best friend.

Party hearty. Once you know how to turn your party animal into a cool cat, you can enjoy the festivities of the season and maintain—perhaps even enhance—your professional standing at work.