Friday, October 17, 2014

Pumpkin-flavored treats from our segment on Good Day Columbus!

These tasty treats were featured on Good Day Columbus in a demo with our very own Angela Petro! Below, Angela shares the recipes for a pumpkin brie tartlet with cranberry chutney, a pork tenderloin crostini with whipped pumpkin sweet potatoes and apple chutney, finished with a pumpkin martini!

Pumpkin Brie Tartlet with Cranberry Chutney
Makes 24

24 pre-made tartlet shells (try Clearbrook farms mini tart shells, available at Hills Market)
15 oz can of pumpkin puree or pumpkin pie filling
½ lb wedge of brie (better to use a wedge from a larger wheel than a mini wheel--this gives you more cheese and less of the white exterior)
Cranberry chutney
A few fresh sage leaves

to make cranberry chutney:
One bag of fresh cranberries (frozen will work if cranberries aren’t in season)
1 large peeled diced apple
1 cup water
¾ cup sugar
½ teaspoon Cinnamon
½ teaspoon Ginger
¼ teaspoon Allspice
1/8 teaspoon cloves
A few splashes of Balsamic vinegar  

Put the water and sugar in a sauce pan and bring to a simmer. Add the cranberries, spices and a few splashes of the balsamic vinegar then bring back to a simmer. Stir occasionally and let it cook down a bit. Its ready when it coats the back of a spoon, about 10 minutes.
To assemble:

Cut small slices of brie, about a quarter-inch, and put them in each of the tartlet shells. For a less sweet tartlet use pumpkin puree and lightly sweeten it first with a bit of brown sugar and pie spice, to taste. To save time you can use pumpkin pie filling but it will be more on the sweet side rather than savory. Add a half tablespoon or so to the shell. Add another small slice of the brie to the top of the pumpkin filling. Bake at 400 degrees for about 5 minutes, until the brie begins to get melty-delicious. Top the tartlets with a dollop of your chilled cranberry chutney & some minced sage. Best served warm but they can be prepped a day ahead so all you have to do is bake, top and serve at your party!

Pork Tenderloin Crostini with Whipped Pumpkin Sweet Potatoes & Apple Chutney

small pork tenderloin
french baguette
sweet potatoes (can be canned)
pumpkin puree
minced garlic
cracked pepper
olive oil

Pork tenderloin directions:
Rub a small pork tenderloin with minced garlic, cracked pepper and kosher salt and then pan sear it in a bit of olive oil until brown on all sides. The remove from heat and finish in a 400 degree oven for about 8-10 more minutes (done at internal temperature of 145 degrees). Allow the pork to cool. (Pork can be made a day or two ahead)

Crostini directions: (can can be made up to a day ahead)

Slice a baguette into quarter-inch slices, then brush one side with olive oil or melted butter & sprinkle with just a bit of kosher salt. Place slices on a baking sheet (brushed side up) and bake at 400 degrees for about 5 minutes. Crostini should be well toasted but not brittle. Allow to cool completely.

Pumpkin Mashed Sweet Potatoes directions: (can can be made up to a day ahead)
You can cheat here and use canned sweet potatoes. Seriously! But you can also boil up some sweet potatoes quite easily. Whichever you use, we like to put them through a ricer rather than mash them because it makes a really creamy whipped potato. Once you have your potatoes mashed, add pumpkin puree to taste. Add about two tablespoons of melted butter and combine. 

Chutney topping:
I used apple for my demonstration on Good Day Columbus but I really likes cranberry chutney on this crostini as well. Whichever you choose just follow the recipe for the cranberry chutney but feel free to add whatever fruit you like! You can also do this with pear (I would use white wine vinegar and a splash of vanilla instead of the balsamic) but whichever fruit you use will be delicious on this crostini!

Chutney topping directions:
Prepare a nice stack of sliced pork tenderloin. I prefer it thin so I can roll it a bit--a thicker slice is just as delicious but with a different look. Think about cutting slices that won’t hang over the edges of the crostini which would make it sloppy to eat and not as pretty! Once this is done, lay out your crostini on a flat serving platter. Fill a large freezer bag with about 2 cups of the mashed potatoes.  Cut off a quarter-inch slice from the corner of the bag to make a homemade piping bag. Pipe a nice dollop of the pumpkin mashed potato mixture onto the crostini then top with a slice or two of pork. When all the crostini are prepared put a dollop of chutney on each one. I like to give it a little dusting of minced herbs, either thyme, rosemary or sage will work well with the flavors of the season. Serve to happy party goers!

Pumpkin Martini
1.5 oz Vodka
1/2 c Pumpkin simple syrup
Pumpkin Simple Syrup:
1 15oz can pumpkin purée
1/2 c light brown sugar
1/4 c organic cane sugar
Cinnamon stick
2 cups water

Combine all ingredients and bring just to a simmer. Stir occasionally for 20 minutes until syrup just starts to thicken, then immediately strain the mixture through a fine strainer. Allow it cool and use for your favorite fall cocktails and coffee drinks!

Monday, October 13, 2014

Columbus CEO's Best Caterer Award - Five Years in a Row!

Each year, Columbus CEO magazine names the "Best of Business" as voted by their readers.

Two Caterers Contemporary Cuisine was named BEST CATERER for the FIFTH year in a row!

Thank you to everyone who voted for us! We pride ourselves on providing great service and delicious food to all of our customers, and we wouldn't be able to do what we do without the support of this amazing city.

Thanks again, Columbus! We look forward to another great year with you!