December 10, 2009

Welcoming Guests with Christmas Cookies

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Evergreen wreath is a fragrant welcome.

Invite friends, family and special guests to your home for the Christmas season.  This is a great time to show your hopitality and to show-off your inviting home when it is decorated in all it’s splendor for Christmas.

Entertaining requires a bit of forethought, but not necessarily much extra work.  If you have a quality, reputable baker near by.  If you are handy, an afternoon in your kitchen can provide you with some tasty treats that you can keep on-hand for any drop-by guests.  We recommend serving easy, nastalgic cookies and candies.  They will be a great way to welcome guests, and return them to their yesteryears, if even for a fleeting moment.

Old-faShion sugar cookie are made from a simple shortbread dough, brushed with egg whites and rolled in colored sanding sugar, crushed candycanes, or nuts.

Old-Fashion Sugar Cookies diplayed in a simple cracker tray.

Having apple cider, hot cocoa mix and eggnog on hand is a quick fix when offering your guests something to warm them from the chill out side.  Hot tea and coffee are also safe bets.   A splash of Bailey’s Irish Cream is a festive way to dress either up with some cheer.

Keeping your Christmas cookies displayed and tightly wrapped on a platter, saves you steps when guests have already arrived.  Using a glass dome to cover your platter is also an option, which allows you to sample them, even when guests don’t drop by.

Remember, there are certain treats that will keep fresh longer than others.  This is a good thing to inquire about when purchasing holiday cookies, cakes and candies from your baker.  Most recipes will tell you the best way to store and or serve goodies made at home.  At Caffè Victoria, we recommend certain cookies which have the greatest “shelf life,” such as Old-Fashion Sugar Cookies and Snowballs.  These sell in the Caffè for $4.oo/dozen.  We also have beautiful and whimsical Sugar Cookie Cut-outs that are thick and soft, and colorfully iced and decorated, which are $12/dozen. These keep well if they are stored in air tight containers.

OLD-FASHION SUGAR COOKIES

Dough should be rolled into logs about 12″ long, with 1-1/2″ diameters and refrigerated for 3 hours, before brushing with eeg white and rolled in sanding sugar.

2 sticks butter, at room temperature

1 cup sugar

1 egg + 1 egg white, divided

1 tsp. vanilla extract

3 cups flour

1-1/2 tsp. baking powder

sanding sugar

Beat butter and sugar until fluffy.  Add 1 egg and vanilla and mix well.  Mix in flour and baking powder.  Dough should come together.  Roll into logs, wrap tightly with plastic wrap and refrigerate 3 hours.

Pre-heat oven to 350 ° F.  Remove from refrigerator, brush with egg and roll in sanding sugar.  Line a baking sheet with parchment.  Cut logs into coins, about 1/4-inch thick.  Place on cookie sheet, about 1 inch apart.  Bake about 8-9 minute until just a hint of golden color shows.  Cool completely before wrapping or storing.

CHEF’S NOTE:  These are also excellent rolled in nuts, such as pecans, walnuts or crushed almonds.  Consider spreading a dalop of chocolate ganache on the bottom of one, and placing the bottom of another on to first one, creating a sandwich.

Simple packaging is an excellent way to display sparkle and creativity of hand-made treats.

Finally, never underestimate the simple elegance of having platters of butter cookies around at a holiday party.  Simple, delicious, and bite-sized that are tempting and inviting to your guests.  If guests are too far away to come for a visit, consider wrapping up a package of cookies to mail to them across the miles.  It is a thoughtful, loving gift.  And this year, when a gift-giving budget is something to consider, it’s a great choice.

 

December 6, 2009

New Products at Caffè Victoria

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Buttery palmiers, a light and delicious accompaniment with tea.

Marinara sauce canned and processed.

In my home, growing up, the smells of Christmas filled the air at the holidays.  My mom and sisters created some wonderful, holiday delights that have been passed on to me, and I have in turn passed them on to those I love.

Nut & Fruity Honey Granola

Just in time for holiday shopping, Caffè Victoria has many kinds of packaged foods and goodies that are great in your pantry, or as gifts for those close to you.  Offerin jarred sauces, salsa, spiced apple butter and preserves.  Toasted fruit and nut honey granola, butter cookies, chocolate-dipped pretzels and much more can be picked up.

These cinnamon rolls melt in your mouth, iced with cream cheese frosting.

Our coffee is hot, our espresso is smooth, and there will be fine, freshly baked pastries to tempt you.  Bring a friend and escape from the hustle and bustle of Christmas shopping in our comfy caffe.

 

November 30, 2009

Planning A Wedding on A Tight Budget

Posted by Chef Victoria under Caffè Victoria, Cakes by Victoria, Catering by Victoria | Tags: , , , , |
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What is the secret to creating a wedding plan that produces an event that is a wonderful life memory?  A plan.  It comes from a very good plan.  Now there are professionals to help you with your plan, if you so choose.  But if you have some stamina, and you have some basic organization, it is completely feasible for you to work up your plan.

When you are planning a wedding on a budget, especially a low budget, cost is very much an issue.  The cost of every aspect needs to be evaluated honestly, and considered when making and adhering to your plan.  Let’s first talk about the various expenses you might encounter in planning a wedding.

Ceremony and Reception

  • Invitations, Printing, Thank You Notes & Postage  5-10%
  • The Dress & Formal Wear 5-10%
  • Flowers  10 -15%
  • Rings – not typically included in budget
  • Church/Hall/Venue Expense 5-10%
  • Clergy or Officiator Fee $50-500
  • Decorations  5-10%
  • Bridal Party Gifts/Favors 2-5%
  • Vehicles, optional
  • Photography/Videography 5-10%
  • Musicians/Singers / DJ’s 5-10%
  • Catering 20-30%
  • Beverages, Bar or Champagne Toast
  • Cake(s) 3- 10%
  • Bar or Wait Staff 5-10%
  • Table Linens & Napkins 1-2%

Honeymoon

  • Travel &  Accommodation Expenses, varies
  • Spending Money for Excursions/Entertainment, discretionary
  • Special Clothing/Items Needed for Trip, discretionary

Other Items To Consider

  • Accommodations for out-of-town guests
  • Time out of work for planning meetings, fittings, shopping, honeymoon, etc.
  • Guest List & RSVP’s
  • Color Schemes & Themes

This may not be an exhaustive list of expenses, as each wedding is different.  Some will include all of these aspects, and additional ones to boot.  Some will include a more simplified version of this list.  In the long run, what matters most is having those close to you included in your plan to help you celebrate a very important event in your life.

Your Budget & Selecting Vendors

When you plan your ceremony, keep in mind your wants, wishes and budget.  The best possible way to find out what your expenses for your ceremony will be is to do some shopping and phone calling.  Much information can now be located on the internet.  It can be time consuming, but there are some excellent ideas out there. When you begin to narrow down your preferences for the ceremony, checking availability is next.

Having a budget for the wedding dress is critical.  The wedding dress, like the bride, should be unique.  It is a focal point of the ceremony and reception.  Whatever you choose for the dress, it should represent the Bride.  Before you go dress shopping in a store, do a bit a research ahead.  You should know what dresses cost, the high and the low, and find a price range that fits within your comfort zone and budget.  You don’t want to show up at the boutique and have a case of sticker shock.  You want to be the one who calls the shots, and dictates the price point. Depending on your planning time, be prepared to walk out without a dress if you feel the prices aren’t working for you.

Trying on the dresses will be a wonderful help in living the day in a white dress.  What style is comfortable on your frame?  What do you want the dress to say about you?  Classy, Sexy, Glitzy, Elegant…Let the attendant at the bridal store know this, and help them narrow down choices for you based on your wishes.  You need not try on 30 dresses to find “the one.”   Now that you have the dress on, walk around in it.  Shake your booty in it, if you plan to at the reception.  Is it comfortable, does it have slipping straps, too much fabric?  It’s a great feeling when you select the dress you feel the best in, and check it off your list.

While pricing is important for adhering to your budget, there are some other things to consider about working with professionals.  By and large, you can expect to get what you pay for.  True professionals may cost you a bit more, but what price can you put our your ease and peace of mind?  Far best to work with those who know the business and have been around the block a few times, than those who are still wet behind the ears, yet offer you a steal of a deal. By doing a bit of research up front, you can begin to formulate a list of questions you should be prepared to ask of the professionals providing goods and services.  You can glean much information from them by simply asking some key questions.

  • What is included in their price, and what is NOT included?
  • How much say will you have in the final decisions?
  • What can I expect the day of the wedding?
  • Do you have a legal contract?
  • Are you insured?
  • What happens if we have to cancel?
  • Do you guaranty your services/product?
  • Do you have references?

Where applicable, view their portfolio.  Ask them for real-life experiences, (i.e. there favorite experience, and also if the had any difficult weddings.)  You will be enlightened by the things they are willing to share.

Your vendors should see you as a person, and as an important client.  Remember, they WORK for YOU!  Do be afraid to give them an opportunity to earn your trust and business.   When you sign a contract with them you should have full confidence in the vendor and it should feel reassuring to check that detail off your To Do List.

Timing isn’t everything…but it is important

Allowing enough time to plan the wedding is important.  Weddings can be planned quickly, when necessary.  However, you may lose out on options if your planning period is too close to the actual event date.  If you do not already have a wedding checklist, you may find this site helpful: http://wedding.weddingchannel.com/planning/checklist/12-10months.asp

In your planning, please remember, the professional staff at Catering by Victoria offers the following services:
  • Exquisite Catering, for all budgets & a variety of authentic cuisines.
  • Rehearsal Dinners – Parties under 35 guests can be accommodate at Caffè Victoria.  Larger parties can be catered off-site.
  • Showers & Bachelorette Parties
  • Custom designed wedding & grooms cakes
  • Day-after brunch
  • Milestone Anniversary Parties
  • Bartending, Wait & Buffet Staff
  • Food & Wine Pairing
  • Event Planning & Coordinating

With ample time, energy and practical sense, you can plan and have a life-long dream of a wonderful wedding.  You can do all this, and work it from the angle of keeping it within your budget.  If we can help you, please do not hesitate to call.


 

November 29, 2009

Black Garlic

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Fermentation and storage over about a month produces a special flavor in regular garlic.  Special conditions are necessary to produce a top quality head that has been said to have “umami” dimension.  The end product is a richer, almost sweet taste to traditional garlic. 

This special ingredient has been featured on Top Chef and Iron Chef, and since then the demand for this ingredient has been growing.  Recipes and more information about black garlic can be found at www.blackgarlic.com.  It can be purchased at www.sidwainer.com.

 

November 28, 2009

Stand out. Stand above.

Posted by Chef Victoria under Catering by Victoria, Uncategorized | Tags: , , , , , |
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Hospitality is the act of generously providing care and kindness to whoever is in need.

The catering industry is competitive, and this market is filled with many “wanna bes,” how will your clients pick a great caterer, or how do you set your company apart from the others?  I’ll share some insight into our experiences.

We have been in the catering industry for over 8 years, but professionally for over 4 years.  Every year we see a growing number of repeat customers, and every year, despite a challenging economy, we have witness double digit growth in our catering sales and services.  Why?  What are we doing right?  Here is a four step process.

1.  Prioritize.  Every catering job, no matter its size, scope or menu is our top priority.  We want that customer to be satisfied yes, but truly, we want more than that.  We align our staff, services and menu in such a way for our client to give them what they seek.  Sometimes, it is helping them recognize just exactly what that is.  Our clients come to us for our expertise, and we seek never to fail them.  So we look at every catering job as an opportunity to showcase our talents, to market our company.

2.  Plan.  We work within a budget.  Whether or not our customers admit it, they have a budget.  Whether or not they fully realize what that is, they eventually pinpoint it.  The bottom line on budget is our client will at some point evaluate what they spent and what they received in exchange.  Our “product” MUST be viewed as valuable.  Did our customer get his money’s worth?

Here’s the rub.  It is our job to identify their budget.  Sometimes a customer will come straight out with their budget in dollars.  A lot of times they won’t.  Regardless, we must have a realm to work within, or all is lost.  Either the extra expense comes off our profit, or the client overspends, and they are never happy if that is their lot.  Asking questions is the quickest and most efficient manner to determine a budget.  I like to clarify what is most important to our clients.  Do they desire ease and convenience?  Is the quality and deliciousness of the food most important?  Those two areas of service are the most important aspects of identifying their budget.  Keep in mind, just because a client “wants” something, it does not mean that they  “get” it.  Be honest with them about the expenses associated with the services, and let them be the boss when it comes to expanding their bottom line.

3. Perform.  Be on time.  Be prepared.  Look sharp. Give them EVERYTHING you promised and even a few sparkles more.  Because I guaranty that if they have worked with caterers before, this will be a new, and delightful difference.  Not only will they notice it in stark contrast, they will tell their inner circle.

4. Wash. Rinse. Repeat.

One final note.  Not everyone who wants your services gets to have you as their caterer.  Sometimes a client’s budget is not realistic.  Sometimes their demands are unreasonable.  Remember that sometimes the very best thing you can say to a potential client is, “No, sorry.”  We have all had the client that we wish we’d had the guts to be honest with, and said those very words.



 

November 22, 2009

German’s Sweet Chocolate Cake

Posted by Chef Victoria under Cakes by Victoria, Chef Notes, Recipes | Tags: , , , |
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Truly, by far, out of all the versions of this cake I have ever seen or tasted, the literal recipe, included in the package of Baker’s Chocolate is THE BEST.

Slice of German's Sweet Chocolate Cake

We celebrated Scott’s birthday last night.  We made him a delicious dinner of grilled New York strips.  They could have been the best beef steaks we have had in some time.  Alex seasoned them perfectly with sea salt, garlic and fresh cracked pepper.  He added a light sprinkle and rub of dried basil.  Cooked, by the birthday boy, on the grill to medium rare, they truly were mouth-watering.

We accompanied the steaks with Kirsten’s salad of mixed greens, avocado, dried cherries and bleu cheese crumbles.  She made a simple dressing of balsamic vinegar and extra-virgin olive oil.  Phenomenal with the steak!  We pan-friend a  few poached and sliced red potatoes in olive oil, just a scant few teaspoons, until they were crispy on the outside and golden in color.  Lastly, we enjoyed some “melty” double-cream brie with giant, jewel-like raspberries.  Dinner was delicious.  I hope Scott will write a short blog about the wines (yes plural) that we enjoyed.

What has all this got to do with German’s Sweet Chocolate Cake?   Well,  that was dessert, Scott’s favorite cake.  Naturally, we had to make it for his birthday.  Alex did the baking, and the cooking of the caramel-pecan icing, following the recipe on the package.  The original recipe is included below.

GERMAN’S SWEET CHOCOLATE CAKE

1 pkg. (4oz.) Baker’s German’s Sweet Chocolate

1/2 cup water

2 cups flour

1 tsp. baking soda

1/4 tsp. salt

1 cup (2 sticks) butter, softened

2 cups sugar

4 eggs, separated

1 tsp. vanilla

1 cup buttermilk

Preheat oven to 350  °F.  Cover bottoms of 3 (9-inch) round cake pans with wax paper; grease sides of pans.  Microwave chocolate and water in large microwavable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min.  Stir until chocolate is completely melted.

Mix flour, baking soda and salt;  set aside.  Beat butter and sugar in large bowl with electric mixer on medium until light and fluffy.  Add egg yolks, 1 at a time, beating well after each addition.  Blend in melted chocolate and the vanilla.  Add flour mixture alternately with the buttermilk, beating until well blended after each addition.

Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form.  Gently stir into batter.  Pour evenly into prepared pans.

Bake 30 min. on until toothpick inserted in centers comes out clean.  Immediately run small metal spatula around cake layers.  Cool in pans 15 min.; remove layers from pans to wire racks.  Discard wax paper.  Cool cake layers completely.    Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.  Makes 16 servings.

COCONUT-PECAN FROSTING AND FILLING

4 egg yolks

1 can (12oz.) evaporated milk

1-1/2 tsp. vanilla

1-1/2 cups sugar

3/4 cup (1-1/2 sticks) butter (or margarine)

1 pkg (7oz.) BAKER’S Angel Flake Coconut (about 2 2/3 cups)

1-1/2 cups PLANTERS Chopped Pecans

Beat egg yolks, milk and vanilla in large sauce pan with whisk until well blended.  Add sugar and butter.  Cook on medium heat 12 min. or until thickened and golden brown, stirring constantly.  Remove from heat.

Add coconut and nuts;  mix well.  Cool.

CHEF NOTE: Don’t consider using margarine in this recipe, and I have always doubled the amount of coconut.  Pecans should be toasted slightly before adding to the sugar mixture.  Make sure you have ice cold milk to serve with this cake!

 

November 15, 2009

Thanksgiving Meal Directions

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This is a quick reference for baking and reheating directions for those who have purchased our packaged Complete Thanksgiving Dinner.  A direction sheet should have been given to you, along with all the deliciously prepared and neatly packaged food.  This post is for “just in case” the directions have been lost. We recommend beginning this reheating process about an hour ahead of the time you plan to eat.

CHEF’S NOTE: Food maybe reheated in containers they were packaged in.  If you so desire, we recommend transferring the heated food items to your own plates, platters and bowls.  Garnishing your dishes is a nice finishing touch, that adds greatly to their visual appeal.  This can be accomplished with a simple sprig of parsley, a sliced & twisted orange,You might get some easy ideas for this from the pictures contained herein.  Remember…people first “eat” with their eyes, and second with their mouths.

Reheating times are estimates, and may need to be varied, depending on your oven.  If you heat the items in order and according to these directions, they should all be ready at approximately the same time.  Ding! the dinner bell & enjoy!

turkey

Herb roasted turkey with halved pears and citrus leaves.


Herb Roasted Turkey

To Serve:  Heat in 350   ̊F oven, covered for 35-45 minutes.

Green Bean Casserole

greenbean

Traditional green been casserole with onion "crunchies."

To Serve:  Bake 25 minutes 350  ̊F oven. Sprinkle extra onion “crunchies” over top and bake 5 more minutes.

mashedpotatoes

Mashed potatoes with gravy tourine.

Mashed Potatoes

To Serve:  Heat in 350   ̊F oven, covered for 25-35 minutes.


Sweet Potato Casserole

To Serve:  Bake in 350   ̊F oven15-20 minutes, marshmallows should be golden brown.

Wild Rice Stuffing

To Serve:  Bake in 350   ̊F oven, covered for 25-35 minutes. Remove lid, bake 10 more minutes

whipped_sweet_potato_bake

Whipped sweet potatoes with toasted marshmallows

Rich Turkey Gravy

To Serve:  Transfer to microwave-safe dish, heat on high for 3-5 minutes <or> Heat in 350   ̊F oven,    covered for 20 minutes.  Stir before serving.

Tart Cranberry Sauce

To Serve:  With lid loosened, heat in microwave on ‘high’ for 2-3 minutes.  Stir, to distribute heat.

<or> Heat on stove-top in small saucepan.  Stir continuously, until it bubbles, about 2 minutes

sunflower wheat rolls

Sunflower wheat rolls.

Sunflower Wheat Rolls

To Serve:  Bake in 350   ̊F oven 10-12 minutes.  These are par-baked and just need to be “browned.”

Pies

If desired, our fruit pies can be warmed in the oven, and served a la mode with good quality vanilla ice cream.  Custard pies should be kept refrigerated until ready to serve.  If you choose to warm your pie(s), cover loosely with foil and bake in 300  °F oven for about 20 minutes.  Foil is used in this instance to avoid over-browning your crust, but is optional.

 

November 7, 2009

Italian Lentil Soup

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lentils

On New Year’s Eve, or Day, Italians eat some traditional foods.  An ingredient that is served in a variety of ways with a variety of different ingredients is lentils. Like little coins, they are a promise of prosperity in the coming year.  Lentil dishes will vary by regions, from polenta and lentils, pork sausages slow roasted with lentils, and  risotto with  lentils.   Here is a delicious, heart-warming soup that will comfort and sustain you on a mid-winter day.  Try this soup with a hot loaf of crusty bread, such as Pane Pugliese, or an herbed ciabatta, and don’t forget a great football game.  (Some traditions are meant to be expanded.)

HEARTY ITALIAN LENTIL SOUP

Layer, after layer of flavor, creates a satisfying soup.

In a stockpot, heat 1 tablespoon each of olive oil and butter.  Add a ½ cup finely chopped onion, 3 medium carrots and and 2 ribs of celery, diced.  Stir continually, until onion pick up a little color, about 5 minutes.    To this sauté, add 2 tablespoons finely chopped pancetta, or bacon and continue to stir over medium heat for about 2 minutes.   Add 1 minced clove of garlic, and 1 twelve ounce can of good quality chopped plum tomatoes, with juice.  Cook this combination of ingredients for another 10 minutes, stirring occasionally.

Add 1 cup of lentils, rinsed and picked over.  Pour 4 cups of chicken or beef stock and bring the pot to a simmer.  Cover and allow the soup to cook until lentils become tender, about 40-45 minutes.  Season with sea salt & fresh cracked black pepper, and 2 tablespoons minced parsley.  Serve to bowls.  Pass grated Pecorino Romano cheese on the side.  italian bread

CHEF NOTE:  Since this is your soup. you can add ingredients that you like.  You may want to include some Italian sausage, or spinach, roasted red bell peppers or even a chifinod of basil, in place of the parsley.
 

November 5, 2009

He Honored His Wife, Celebrated Her Life!

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BAH Bank of Choice 002

It was mid-August when I received the call… His wife was having a milestone birthday.  He wanted to throw a BIG bash for her with a tropical theme.  Her birthday present was a week in Hawaii.  Is this guy great or what?  By far the nicest couple we had the fortune of working with this summer.  It truly was our pleasure to help him put the details together for a tropical party for his very dear wife.

The event took place on a farm out east, and outdoors.  When I arrived for the site check it was truly an empty canvass to work on.  It definitely did NOT say “beach, tropics or island”…”deserted”, yes.  However, when we arrived with the food, it had been transformed, complete, with a TIKI bar.  Leis were being handed out, and the smell of grilling pork wafed.  But the most important part was the giant lovely smile on the birthday girl.  It was a special day, for a special lady.  Milne Party 007

Once the buffet was set, we put the specialty cake on its pedestal.  How delighted everyone was with the beach-themed cake.  The cake topper was fondant beach towels, with flip-flops and ooops…a bikini top!  It was an immediately stacked two tier cake.  One tier was our wonderful carrot cake filled with cream cheese icing, and the bottome tier was lucious buttermilk chocolate with our famous chocolate buttercream.  It’s a fudgy wonder which is astonishingly good everytime its tasted.Milne Party 005

If you have a special event coming up, we hope you will give us a call and allow us the privilege of helping you realize a life memory.  We have a complete professional staff, and a variety of services we can provide.  We will customize a menu with all your favorite things, all the while keeping your budget in the foremost of our planning.  Milne Party 001

 

November 5, 2009

Twenty-one Pies

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Caffe Victoria is baking up 21 different fruit and custard pies for the holidays.

Our Praline~Pumpkin pie has been taken all the way to Japan.  Last year we had pies go to Chicago and New York.  This Thanksgiving Frankfurt, Germany will find out what a buttery and flaky crust from Colorado tastes like.  Our pies travel!  A local flight attendant insists on taking our pies with her when she travels over the holidays.  We, at Caffè Victoria, are quite flattered by this.  We love the fact that she considers our pies some of the best in the world, and that she seeks to share them abroad.

pie

Lattice top Blackberry Pie

If you will be home for the holidays, or traveling to family or friends, either way we have you covered.  Order some wonderfully delicious pies from Caffe Victoria.  Pie orders are needed or or before Sunday, November 22nd, and will be available for pick-up on Wednesday, November 25th, or by appointment.  (970)686-5005.  Payment is needed with your order.  All boxed pies are $21.


Fruit Pies

♥ All~American Double Crust Apple ♥ Dutch Apple

♥ Apple~Raspberry ♥ Blackberry ♥ Blueberry ♥ Tart Cherry

♥ Double Crust Fresh Peach (July-August only)

♥ Cinnamon-Pear with Walnut Streusel ♥

Custard Pies

♥ Coconut Cream ♥ Banana Cream

♥ Black-bottom Banana Cream

♥ Brown “Sugah” ♥ Candy

♥ Chocolate Cream ♥ Chocolate Silk

♥Lemon Meringue ♥ Pure Pumpkin

♥ Golden Praline Pecan ♥ Praline Pumpkin

♥ Spiced Sweet Potato ♥ Vanilla Bean Cream ♥