Winter Hibernation Specials

10 person minimum per item ordered

Herb infused pork ribs from Willow Creek Farm served with Winter Squash Fritters, Sauerkraut, and Wheat-free Cranberry Bread $20

Potato Pierogis made with onions and potatoes from Primrose Farm and Hook’s cheddar served with caramelized onions, organic spinach apple salad with red currant vinaigrette, and Winter squash rolls $16

Warm Quinoa and Black Beans with corn and bell peppers from the summer harvest, sundried tomatoes, and scallions, served with salsa and avocado topping,  chai stewed pears and artisan wheat bread. $14

Three Cake Choices for $30 each, serves 14+
Vanilla Bean Bundt Cake
Peanut Butter Bundt with Chocolate Ganache
Wheat-free Almond Orange Cake with Orange Glaze

Cookie Platter with your choice of frosted cut-outs, vegan walnut jam-prints, wheat-free pistachio cookies, espresso chocolate cookies, or chocolate chip shortbread $15/dozen

How to: Chocolate Creme Brulee

Ingredients

1 can coconut milk, reduced by half

Coconut milk reducing on the stove

Begin by simmering the coconut milk in a medium sized, heavy sauce pan on the stove.

Reduced, thick coconut milk w/vanilla bean

Use medium heat and reduce stirring occasionally until you can see by the markings on the side of the pan that you have half the amount of liquid you had when you began.  Add the scrapings of one vanilla bean, split in half lengthwise and scraped. Also add 3 C. Heavy Cream or 3 C. Half and Half bring back to a simmer.

Whisking in hot cream

Next, separate the yolks from the whites of six large eggs.  Set the whites aside in the fridge for other uses (egg white omelets, low fat baking, etc.).  Place the yolks in a large bowl and whisk while slowly ladling in the hot coconut cream mixture.  Keep whisking as you do, to prevent curdling the eggs.

weighed chocolate and sugar

Weigh 6 oz. of dark chocolate and 4 oz. of granulated sugar to have at the ready.

Whisk the weighed chocolate and sugar into the hot egg cream.  Continue to slowly stir until melted, do not whisk too vigorously, to prevent air bubbles from forming.

melting

Ready to go!

Place into 10-12 ramekins, 5-6 oz. size ramekins work well.

Placed in pan for cooking

Place water halfway up the sides of the dishes with the dishes placed in a large pan with sides.  Cover in foil and bake at 350 degrees for 35-45 minutes until set in the middle.  If the custard center is only slightly jiggly, it will continue to cook and set up after removed from the oven.  If the center is completely firm, it may become a bit cracked as it cools.  The pan should not be allowed to become dry as these cook, so when checking for doneness, carefully add water to the side of the pan.

cooling custards

Remove cooked custards from the pan to slowly cool to room temperature.  At this point, you may either refrigerate each for later use, or finish with the brulee torch to serve while slightly warm.

Slice bananas and arrange as you wish, then sprinkle the bananas and custard with coarse or raw sugar.  Use your creme brulee torch to create a crisp warm caramel crust overtop the custard.

Enjoy!

Enjoy your final product!  This batch should make 10-14 depending upon the size of the ramekin.  If you are not eating shortly after you bake, you can wrap each and refrigerate doing the final step before serving.

www.nutshellcatering.com

2011 Winter Menus!

Vegetarian Curry Entree

Nutshell Catering offers a number of menus for warming your Winter dining and keeping life simple!  This is one of several entree dishes we made for a customer who wanted healthy delicious vegetarian meals she could divide up and freeze for easy Winter dining when life is too busy to cook a fresh and healthy meal at home.  We also made Vegetarian Lasagna and a Butternut Squash Risotto, all of which she divided into portions of 8-12, making about 30 meals for $120, that’s $4 per meal!

We also do small dinner parties for 8 or more people with custom made menus.  Here is a lasagna dish, using Black Earth beef from a local farm source and Farmer John’s Asiago, Romano, and Cheddar, served at a book club party in the customer’s own pretty dish she doesn’t get to use often enough.  Dinner parties can be served at $15 per person for simple menus of entree/salad/bread/dessert, or they can be planned to include entree choices, sauces, sides, and appetizers for high end menus from $24-30 per guest.  They are delivered and can be produced in your own dishes if you have pieces you would like to use.

Brownie/Blondie Platter

Lemon mini-tarts

 

We do special appetizer/sweets menus for small tastes at events.  Menu offerings are priced per dozen people served, with some offerings of large batch items to serve 50 people per order (such as pulled pork and turkey for sandwiches sourced from local farms), and some dessert items that serve 24-50 at one time.

Please visit www.nutshellcatering.com for more information, or join us on facebook at www.facebook.com/nutshellcatering

Stroller’s Theatre Silent Auction

At the Stroller’s Silent Auction in Madison, Wisconsin, Nutshell Catering provided:  Roasted local potatoes with fresh rosemary & sage, shrimp shooters, Thai cucumber mushroom shooters, fresh fruit with creme fraiche,  cherry bounce cupcakes with maraschino-almond buttercream, Irish bombs – stout cupcake with whiskey ganache filling & Bailey’s buttercream, & Yahara Bay Apple Brandy cakes with Brandy Cream Cheese

Shrimp Shooters

Shrimp & Thai Cucumber Mushroom Shooters

Cupcake tower

Fruit with creme fraiche

Roasted local red potatoes with rosemary and sage

Dinner Party Ideas

Although I have done dinner buffets for 100 and appetizer & sweets parties for over 200 people, one popular use of my catering services, has been dinner parties for 8-12 people held in the home.  They have varied from drop-offs that just need heating to ready-to-eat drop offs, and even dinners that I have stayed to present.  It is easy to enjoy a dinner party when you don’t need to hop up and down preparing each course.  Here are a few ideas for dinner parties.

First, in planning, keep the table too-small.  A table that you need to huddle around is much more intimate.  People’s social bubbles colide and it is difficult to stay out of the conversation.  In the winter, it’s warm and cozy too.  If you are planning the seating, put the two most social talkers in the group together in the center of the table to keep the whole group engaged in the conversation.  Matched dishes are not always necessary.  I knew one person who didn’t have all the dishes she needed, and bought colorful mismatched dishes for 25cents a piece at the thrift store.  It made a bright and interesting table, and when she was done, she donated them back!  Also, some dry cleaners will do cloth napkins and tablecloths for free.  Check it out with yours!

I usually offer custom menus including one salad or soup (soup or warm salads in Winter!), one entree with appropriate sides, bread, and a small dessert.  Here are a few items I have cooked this Fall and Winter:

Salad & Soup: Warm Fennel Potato Salad, Winter Squash Soup with Crumbled Goat Cheese, Rosemary White Bean Soup, Roasted Tomato Soup from Preserved Summer Tomatoes, Couscous Salad with Seitan & Sundried Tomatoes,  Couscous Salad with Dried Cherries & Almonds, Pineapple Rice Salad with Cashews, Black Bean Quinoa Salad, Vinaigrette Veggie Slaw

Entrees and Sides: Double Roasted Chickens with Roasted Veggies & Potatoes Dauphinois, Spinach Pie with Snug Haven’s Hoophouse Spinach served with Caramelized Carrots and Saffron Rice, Spinach-Portobello Enchiladas with Spanish Rice & Favas, Individual Sundried Tomato Turkey Loaves with Cranberry Sauce and Mashed Parsnip Potatoes, Grits & Gouda Souffles with Farmer John’s Cheese served with White Beans and Greens Stew, Beef Stew Stuffed Mini-pumpkins with Cranberry Wild Rice

Desserts: Lime Curd Tarts, Chocolate-dipped Banana Shortbread, Vegan Linzercookies (Hazelnut cookie with Raspberry filling), Chocolate Coconut-milk Creme Brulee topped with Caramelized Banana, Pear-Walnut Wontons with Yahara Bay Apple Brandy soaked Pears, Wheat-free Pecan Shortbread, Fresh Fruit Kabobs with Creamy Dip, German Chocolate Cupcakes (vegan or dairy), Snow-queen Coconut Cupcakes, Brioche Bread Pudding with Brandy Sauce, Mini White Chocolate Cheesecake.

Prices vary based on the complexity and cost of your menu, but typically range from $12-$18 per person.  From January through March of this year, when you book a dinner party for 8-12 people, Nutshell Catering will be donating 5% of it’s profits to MACSAC’s Partner Shares program.

“The Partner Shares Program is a unique initiative aimed at improving nutrition by increasing access to fresh, local vegetables and supporting local farmers in southern Wisconsin. Partner Shares provides financial assistance for fresh, sustainably grown produce from local CSA farms.”

Partner Shares

Winter Sports Menu

Kickoff Dips and Spreads (serves 8-12)

Madtown Nutbrown Cheese Fondue ~ This fondue is made with Farmer John’s Cheddar and Asiago warmed to a smooth dip with Ale Asylum Beer and seasonings; served in a bread bowl that you can pick apart in the fourth quarter when the fondue is eaten. Comes with a selection of three dippers for $35, additional dipper choices are $8 each. Dippers (choose three): mini gherkins, blanched cauliflower and broccoli, rye bread, soft pretzels, apple slices, sourdough, brat bites, vegetarian kielbasa

Spinach Dip (serves 8-12) ~ Made from favorites of local producers: Snug Haven Farm hoophouse spinach, yogurt from Sugar River, and Primrose Farm hardneck garlic make a delicious spread served chilled in a bread bowl with crackers and veggies. Relatively fresh and healthy game fare. $35

Deviled Eggs ~ $7 per dozen. Your choice of classic, micro-greens, pesto, & lemon curry

Sporty Cheeseball ~ Cream cheese ball made with Farmer John’s sharp white cheddar and parmesan, scallions, pecans, and parsley with red pepper football laces or basketball lines; served with bagel chips or crackers (serves 12+) $29

Salmon Pockets ~ $20 per dozen wrapped in wonton filled with smoked Twin Rivers, WI salmon, scallions, and cream cheese and baked or fried

Bean Dip of the Gods ~ $20 (with feta cheese or vegan option) Organic dip of creamy garbanzo beans, Primrose Farm’s hardneck garlic, sundried tomatoes, fresh herbs, and olives; served with pita chips and veggies

Duo of Tortilla Dips ~ Since we don’t get fresh peak-season, tomatoes in Winter, try these two delicious tomato-free dips with Sun Chips: White Salsa ~ a creamy cilantro-lime dip with black olives and green onion along with Black Bean Dip ~ great low-fat bean dip with garlic and toasted cumin $20

Half Time Fare Seven Layer Chilled Pizza ~ Seven layers served on a foccacia crust. Organic refried beans, fresh guacamole, 2 pounds of Cajun Smoked Salmon from Twin Rivers, WI, a mix of peppers and olives, sour cream, salsa, and Farmer John’s Pepperjack Cheese. Eat as a pizza or serve as a dip and eat the tasty foccacia when it’s gone! $45

Green Bay Booyah! A chicken stew that is native to the Green Bay area. Made with local Jordandahl Farm chicken, tomatoes canned at their peak, homemade chicken broth, and organic vegetables. Traditionally, served with oyster crackers. Gallon of stew $4o

Lasagna ~ Your choice of Vegetarian or Stoddard’s Market Sausage & Mushroom, made with fresh RP’s Pasta and served with a side foccacia garlic bread. $70 pan for 12

Winter Soup Buffet – Vegetarian Meet-up Group in Madison, WI

Logoless Designs Photo

Logoless Designs Photo

Logoless Designs Photo

Wheat free Liberian Banana Rice Bread - Logoless Designs

Mediterranean Seitan Salad with Almonds and Chard - Logoless Designs Photo

Vegetarian Meet-up Group of 65

Ginger Citrus Punch with Vegan Orange Rice Dream

Vegan Hazelnut Apricot Cookies - photo by Dave The Freidman

Memorial Reception

Punch, white chocolate blackberry cheesecakes, cranberry pecan bread

Greek Kourebedies & fruit skewers

Krumkake, Walnut-Pear Pockets, and Banana Shortbread

Buffet Spread

Football Playoffs Menu for Madison Catering

Kickoff Dips and Spreads (serves 8-12)

Madtown Nutbrown Cheese Fondue ~ This fondue is made with Farmer John’s Cheddar and Asiago warmed to a smooth dip with Ale Asylum Beer and  seasonings; served in a bread bowl that you can pick apart in the fourth quarter when the fondue is eaten.  Comes with a selection of three dippers for $35, additional dipper choices are $8 each.   Dippers (choose three): mini gherkins, blanched cauliflower and broccoli, rye bread, soft pretzels, apple slices, sourdough, brat bites, vegetarian kielbasa

 

Spinach Dip (serves 8-12) ~ Made from favorites of local producers: Snug Haven Farm hoophouse spinach, yogurt from Sugar River, and Primrose Farm hardneck garlic make a delicious spread served chilled in a bread bowl with crackers and veggies.  Relatively fresh and healthy game fare.  $35

 

Deviled Eggs ~ $7 per dozen. Your choice of classic, micro-greens, pesto, & lemon curry

 

Sporty Cheeseball ~ Cream cheese ball made with Farmer John’s sharp white cheddar and parmesan, scallions, pecans, and parsley with red pepper football laces or basketball lines; served with bagel chips or crackers (serves 12+) $29

Salmon Pockets ~ $20 per dozen wrapped in wonton filled with smoked Twin Rivers, WI salmon, scallions, and cream cheese and baked

 

Bean Dip of the Gods ~ $20 (with feta cheese or vegan option) Organic dip of creamy garbanzo beans, Primrose Farm’s hardneck garlic, sundried tomatoes, fresh herbs, and olives; served with pita chips and veggies

 

Duo of Tortilla Dips ~ Since we don’t get fresh peak-season, tomatoes in Winter, try these two delicious tomato-free dips with Sun Chips: White Salsa ~ a creamy cilantro-lime dip with black olives and green onion along with Black Bean Dip ~ great low-fat bean dip with garlic and toasted cumin  $20

 

Half Time Fare

Seven Layer Chilled Pizza ~ Seven layers served on a foccacia crust.  Organic refried beans, fresh guacamole, 2 pounds of Cajun Smoked Salmon from Twin Rivers, WI, a mix of peppers and olives, sour cream, salsa, and Farmer John’s Pepperjack Cheese.  Eat as a pizza or serve as a dip and eat the tasty foccacia when it’s gone!  $45

Green Bay Booyah! A chicken stew that is native to the Green Bay area.  Made with local Jordandahl Farm chicken, tomatoes canned at their peak, homemade chicken broth, and organic vegetables.  Traditionally, served with oyster crackers.  Gallon of stew $4

Lasagna ~ Your choice of Vegetarian or Stoddard’s Market Sausage & Mushroom, made with fresh RP’s Pasta and served with a side foccacia garlic bread.  $70 pan for 12

Updated Holiday 2009 Menu

nutshell_holiday09_web