Even though we're officially in the chilly grip of Winter, I can't seem to shake the warm memories of October. That's when I hosted 'Canapés in the Garden' – a little get-together for local businesses here in downtown Fredericksburg. The idea actually popped into my head almost a year ago, after I stumbled upon a video of a dinner party held under the towering Redwoods in California. It was magical! I knew right then and there that I wanted to recreate that same kind of whimsical feeling – a touch of enchantment woven into every detail.
So, I spent the next few months planning, securing a lovely venue, and lining up some amazing sponsors. Finally, the big night arrived – October 18th. And let me tell you, it was incredible! The conversations flowed naturally, new friendships were forged, and the air was filled with the delicious aromas of seasonal treats. It was inspiring to see so many creative minds coming together.
Leaving 'Canapés in the Garden,' I felt energized and ready to tackle the busy holiday season head-on. It was a reminder that sometimes, all you need is a little bit of magic to take your business to the next level.
Dreaming of The Perfect Holiday Feast
I recently had the pleasure of catering a holiday luncheon for the amazing team at FXBG Parent Magazine. As a chef trained in classic French techniques, those skills are the foundation of every menu I create. There's a reason why the French are considered the pioneers of culinary artistry! And speaking of artistry, this family-style feast this family style meal literally left no crumbs 😮💨
Planning a dinner party and need some menu inspiration? Here's a glimpse into the delicious menu I crafted for the FXBG Parent team, along with a few pointers to help you create your own culinary.
Starter
My Winter Kale Salad is a vibrant burst of flavor, even in the coldest months! It features a mix of hearty greens like chiffonade kale, shaved Brussels sprouts, broccoli, radicchio, and bib lettuce.
But wait, there's more! To add a fresh herbal touch, I tear up either basil or mint and toss it right in. For some extra warmth and crunch, I toast up a batch of pepitas – but not just any pepitas! I first season them with a touch of honey, olive oil, salt, and a sprinkle of gochugaru flakes (Korean chili flakes). Then, I bake them at 400 degrees until they're perfectly golden brown and crispy.
Balsamic vinaigrette is my go-to dressing for this salad, but a creamy blue cheese dressing would also be a delicious option. When plating, I layer the dressed greens with juicy blood orange or cara cara orange supremes. Then, I sprinkle those irresistible chili pepitas on top. The result? A seasonal salad that's just as bright and flavorful as any summer dish!
Entrée
Pork Roulade might sound intimidating, but trust me, it's easier to make than you think!
You can use pork tenderloin, but I often opt for a regular loin – it feeds a crowd for a fraction of the price. The key is choosing a delicious filling. For this recipe, I went with a hearty cranberry-cornbread stuffing packed with herbs, aromatics, cream, and an egg to hold it all together.
Butterflying the loin might seem tricky at first, but don't worry! I'll share a few tips to ensure your success.
Find the Center: Locate the center of the loin along its length.
Make a Shallow Cut: Using a sharp knife, make a shallow cut along the center of the loin, almost but not quite cutting all the way through.
Open the Loin: Gently open the loin like a book, being careful not to cut all the way through.
Flatten Evenly: Use your hands or a meat mallet to gently pound the loin to an even thickness.
Don't Trim Excess Fat: Leave that fatcap on just make sure you score it to aid the rendering process.
Next, spread your flavorful filling evenly across the loin, leaving about a half-inch border at one end. Then, carefully roll it up and tie it securely with kitchen twine. Don't forget to season the meat generously, both inside and out, before cooking.
For an extra touch of flavor, consider basting your pork roast with a glaze or infused butter while it roasts in the oven. I love to use a bourbon-quince glaze, made with quince paste and a splash of bourbon.
Sides
Potato gratin and glazed carrots might sound basic, but trust me, they're anything but!
For the gratin, it's time to break out that mandoline. You want perfectly even potato slices – the thinner, the better, but not paper-thin. I know, attention to detail is key! Whatever thickness you choose for the potatoes, use the same for the onions.
The perfect potato for gratin? Yukon Golds, hands down. They're starchy enough to create a creamy sauce but still hold their shape beautifully.
Take your time with this dish. Carefully pick each thyme leaf, finely grate the Gruyère, and season each layer generously with sea salt and freshly cracked black pepper.
For the carrots, I use a classic technique called 'Glace au Blanc' or 'Glace au Brune.' Basically, it means to glaze the carrots in their own cooking liquid.
Place the carrots in a wide pan with enough stock to come halfway up. Add a knob of butter and a generous drizzle of honey. Cover the pan with parchment paper (this is called a 'cartouche') and cook until most of the liquid has evaporated.
Remove the parchment paper and continue to cook, gently shaking the pan to ensure even caramelization. Cook until the carrots reach your desired level of golden brown deliciousness.
Dessert
Now for the star of the show - the croquembouche! This is a towering masterpiece of cream puffs, filled with delicious pastry cream (spiked or pumpkin, your choice), carefully stacked to resemble a tree, then drenched in a luscious caramel glaze.
'Croquembouche' actually means "crack in the mouth" in French, which perfectly describes the delightful crunch of the caramelized puffs.
This is definitely a project for those who love a challenge and don't mind the occasional sugar burn on their fingertips.
Below, you'll find links to all the resources I used to ensure my croquembouche assembly was a smashing success!"
Profiteroles
Double this recipe so that you're left filling in the holes on your stand with berries 🙃
Pumpkin Pastry Cream
Instead of doubling this recipe I went ahead and folded in my extra whipped cream to stretch and lighten up this decadent recipe.
Stands, Boxes, Baking Mats & Other Supplies
I purchased a reusable one for a pretty penny but since I sell these for Christmas I also keep a couple cones on hand for thiselast minute orders. Everything else are tools you can gradually get as you practice your confection skills.
Thoughts for 2025
Looking back on the Fall Small Business Mixer, I'm still buzzing with excitement about the incredible experiences we shared! It really got me thinking about what the future of food might hold in 2025.
Imagine a year where flavors blend seamlessly, every dish a delicious story of collaboration and community. The Mixer was a powerful reminder that food has this amazing ability to bring people together. It's all about those connections, those new friendships forged over shared plates.
So, what does 2025 have in store? I'm dreaming of experimenting with unique, hyper-local ingredients, maybe even hosting some more elevated gatherings. I'd love to see more local restaurants partnering with it's community, showcasing the incredible talents of local chefs. The possibilities are endless!
And let's not forget that food is so much more than just fuel. It's about connecting with others, building strong communities, and sparking creativity in the kitchen.
That's It - For Now!
As we step into 2025, I'm filled with anticipation for the new flavors, dishes, and shared moments that await us. Here's to a year of culinary exploration, meaningful connections, and food that truly nourishes our souls!
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