Cranberry Almond Gratin

IMG_9201At a recent event, I wanted to serve something not too sweet for dessert. As we had to work feeding a large group from limited ovens, I thought that if I could pull the dessert out just before putting the meat into the oven, it would still be slightly warm for dessert. I decided to use the old standard, a gratin.

Using cranberries for the fruit, and a ground almond batter, made a tart & light dessert, which we topped with Orange Creme, a couple of pieces of Candied Orange Peel, and put a few pieces of segmented oranges alongside. Once the guests have gone through appetizers, salads, and a main buffet, I really like to give them a dessert that refreshes their taste buds, and isn’t overly huge, or heavy. This little gratin is a perfect ending for either a fancy dinner, or as a weekend treat for family & friends. Continue reading

Roasted Cauliflower Soup

IMG_8930During a busy week in a restaurant kitchen, I was checking the walk-in cooler doing the order for the following week. I came across three big cauliflowers that for some reason hadn’t been used. As the weather was rainy and cool, I decided to roast all the cauliflower and make soup. It sold out the same day. So here it is, simple, nutritious, with the depth of flavour that roasting gives. Enjoy! Continue reading

Avocado Bisque

IMG_7930Here’s a little something that I’ve been doing for years. A little bit of yummy-wow to lead into a special dinner. It’s so easy to do, and is delicious, with creamy avocado goodness, all dressed up to impress. There are two versions; one has a decadent cream base, while the other uses coconut milk. Both are wonderful.

Serve in chilled martini glasses, or other cute glasses, with a simple flower garnish. Shown here with dried rose petals. Continue reading

Pan-Roasted Pork Tenderloin with Dijon Cream Sauce

IMG_6205Last weekend we were catering for a large group, with multiple meals.  Menus were gone over carefully making sure we weren’t duplicating anything, and that each meal would be memorable on its own.

Dish selection for buffets can be quite difficult, when you’ve got the same group of people back again the next night. The two most useful meats for a buffet are chicken & pork.  If you go to other poultry or red meat, there should be an alternate. Time and space constraints were at play last weekend, as well as sticking to a tight budget.

We served chicken the first night as part of a casual Indian inspired buffet.  The second night was to be a bit more formal, so we did herb crusted pork loin with roasted potatoes, glazed carrots, broccolini, and Waldorf salad after some appetizers and before a dessert of blackberry compote filled Pavlovas with orange cream and pistachio crumb.

The smell of the herb-crusted roasts was fantastic, and we wanted to support that sensation with a great sauce to serve over the cut slices of pork.  I used a Dijon cream sauce that I typically make while deglazing a pork tenderloin pan. It is super easy, and always works.   Pork tenderloin is quick and tender, and can be on the table in about half an hour, which gives you just enough time to cook a side, and make a salad.  Continue reading