Posts Tagged ‘wheat free’

Grain-free Bread Recipe – Ready to go!

November 5, 2012


Exciting test kitchen day!  I still offer the Gluten-free Cranberry Nut Artisan Bread, but now I have a great, entirely grain-free bread that’s perfect for sandwiches and suitable for diabetic dietary needs.  This one turned out moist and delicious!  It’s 8g. Protein per bun and only 10 carbs vs. the 41 carbs of a normal wheat sub.  Next time you need some buns for wheat-free or diabetic friends and family to eat at your function, I can offer these delicious buns.  Good luck keeping the wheat-eaters away from them!


Dinner Party Ideas

January 4, 2010

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

Catering in Madison: Holiday 09 Baked Goods Menu:

October 23, 2009


(Also offering custom-  buffets and holiday events by request & availability)

Here are the baked goods you can order from October through the month of January:

Black Pearl Torte ~ Flourless Chocolate Cake (gluten free), layered with vanilla & chocolate Bavarian creams and topped with dark chocolate ganache. Serves 18+ Made with Valrhona Chocolate Noir 56%
$45 Torte

German Chocolate Cake ~ Cake layers made from Callebaut Cocoa, layered with whipped chocolate ganache and creamy coconut & pecan with bourbon vanilla. Serves 16+
$35 Cake

Fruit Fantastico ~ Orange Cream Cheesecake on a shortbread crust, finished with whipped cream and glazed fresh fruit Serves 16+
$35 Cheesecake

Vegan Pineapple Upsidedown Cake ~ baked with a caramel-y mosaic of fresh pineapple slices, candied cherries, pecans, and Wisconsin hickory nuts; made with a moist and spicy carrot cake with Wisconsin carrots and dried Wisconsin cranberries. Serves 16+
$35 Cake

Turtle Pumpkin Pie ~ flaky pie crust with a pumpkin custard made with caramelized sugar, finished with whipped cream, caramel, and pecans. Serves 6-8
$16 Pie

Coconut Snow Queen ~ flaky pie crust with creamy coconut filling topped with a light meringue and toasted coconut flakes. Serves 6-8
$16 Pie

Holiday Cookie Trays

Brian Fay Photo

Brian Fay Photo

Choose three from the list: Small box (2 dozen) $18, Medium (3 dozen) $28, Large (5 dozen) $38

Mini Linzertorte Cookie (vegan) hazelnut cookie with raspberry or apricot filling
Gluten free hazelnut cookies (made with rice flour)
Vegan Chocolate Chip Tahini Cookies
Pumpkin Cookies with Maple Cream Cheese Frosting
Espresso Dark Chocolate Cookies
Decorated Seasonal Cutout Cookies
Ricotta Cookies with Vanilla or Almond Glaze
Mint Chocolate Dipped Shortbread
Chocolate Dipped Banana Shortbread
Kourebedies (Greek Wedding Cookies with almonds and cognac in powdery white sugar)

Specialty Bars $20 per dozen

Brian Fay Photo: Vegan Brownies & Blondies

Brian Fay Photo: Vegan Brownies & Blondies

Baklava ~ made with apricots and walnuts
Raspberry Fudge Brownies with dark chocolate ganache
Vegan Maple Pecan Blondies with Wisconsin Maple Syrup
Bread Pudding made with brioche & a side of bourbon caramel sauce
Brunch (custom menus available, pastry selection below)


Tart and Sweet Glazed Lemon Bread $12 loaf (serves 8+)
Cranberry Walnut Orange Bread $12 loaf (serves 8+)
Cherry Oat Scones & Currant Orange Scones $1.50 each
Apple Pitas ~ phyllo filled with apples, nuts, & golden raisins $2 each (may come frozen for baking)
Sticky Buns ~ made with brioche dough, order walnuts or no nuts $2 each

Mixed tray of breakfast pastries (serves 18) $27

Spinach & Mushroom Quiche with Farmer John’s Romano Cheese (serves 6-8) $16

For best results, please allow one week lead time when ordering. Order at:    card

Madison, WI Catered Soup Buffet

September 23, 2009

Wednesday Soup Buffet

*V = Vegan WF = Wheat Free

Soups: Black Bean & Grilled Sweet Corn Chili

Chilled Cantaloupe Gazpacho

Roasted Shallot Bacon Potato

Toppings: Croutons (vegan)


Sour Cream

WF Liberian Banana Rice Bread & V Pita Chips

Greens Salad with Tomatoes, toasted seed mix, and Balsamic Vinaigrette

Cookies: WFHazelnut


V & WF Chocolate Chip

Dark Chocolate Espresso (contain wheat & eggs)

About the food: *Organic Prairie Bacon with no nitrites except those naturally occurring in sea salt & celery juice powder *Onions, celery, carrots, peppers, corn, red & blue potatoes all came from local farms: Primrose Farm, Pleasant Market Garden, & Vermont Valley *All soups are wheat free, two are vegan *Wheat free cookies are made with my blend of garbanzo flour and white rice flour *Compostable Plates & Bowls made from Sugar Cane Starch