September 5, 2010

Harvest!

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Waking early, before the sun had risen this morning, I found myself dashing back inside for a long-sleeved shirt.  Burrr! There most certainly is the touch of Fall in the air.  Many agree with me, in my conversations of the day, that Fall is the very best time to be alive in Colorado.

Booths of freshness.

Farmers’ Markets are in full swing offering up a bounty of fresh squash, peaches, melons, cherries, lettuce, corn, tomatoes and peppers.  Mmm, the smell of the chili roasters is inspirational.  Local farmers rotate to the various markets in the surrounding communities.  For assistance in find one near you CLICK!
Check back with us for new Fall-themed recipes as we make our way through the end of summer and into Autumn.
RECIPES:
Sweet Potato Muffins
 

July 9, 2010

Wedding Trends for Fall 2010

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Pantone Fall 2010 colors.

It has been a very busy summer.  We have catered several beautiful weddings, indoors and out.  We’ve also created some wonderful, sometimes stunning wedding cakes.  As our experience grows, so does our passion and expertise.

Exposure to brides, fashion and the food industry lends itself to a compilation of wedding trends. Over the past several months of consulting with bridal couples, MOBs (Mothers of the Brides) and catering various weddings of all budgets, certain trends start to emerge.  Here is what we see trending this Fall and into Winter.

Crochet wedding dresses and accessories exude elegance and refined taste.

Colors & Textures

The Color Pallet we see emerging carries chocolate-brown, with teal, navy, woodbine, and Lime-yellows, golds, coral reds, bright orange, lipstick reds.  Classic Black, always in fashion, remains a desired accent.  Pewter and silver shine.  Leaf green is over. Pantone, Inc. released Fall colors last week, and they are consistent with what we see trending.

View more lace-inspired wedding dresses at HERE

Image Credit:  katyelliott.com

twitter.com/elliottkaty

Fashion Week was in New York at the beginning of this month, and the designers exhibited  fashions and fabrics for this Fall which included some of the following trends:

Lace & Crochet

Sheer Fabrics

Feathers, Faux Fur

Dots, Polka Dots, Hollow-center Dots

Wedding Cakes

Square isn’t square…it’s IN!  Brides are going square on their cakes, immediately stacked.

Floral…Fresh flowers still rule, both cascading down tiers and as cake toppers.  Piped icing flowers or  hand-crafted flora made from pastillage is another elegant way to embellish your cake.

Edible or fabric ribbons and bows remain a common way to wrap a cake in accenting colors.  Watch for rhinestone strand and brooches for a bit of dazzle and bling.

Wide navy ribbon is contrast with a narrow bright teal ribbon at the base of each tier of this fondant cake.

Double ribbons…if one ribbon binding the bottom or center of tiers is good…two is even better.  This pulls the accenting colors into the simple, elegant cakes.

Round Cakes look whimsical with polka dots and hollow dots (rings) in trending accent colors.

Combining square and round tiers, with contrasting colors and images.

Fondant is re-emerging with better flavors and consistency, as well as beautiful, elegant finishes.

Cake Flavors – Green Tea,Pumpkin Spice, German’s Chocolate and Red Velvet are very popular right now.  Cupcakes and individual desserts buffet also remain trendy and desired.

In addition to traditional cakes, we have seen cupcake towers with mini ceremonial cakes, luscious cake truffles, “whoopie”

Matcha is delicious in Green Tea cupcakes and Meringue Butter Cream.

pies, cream puffs, and decorated chocolate-dipped strawberries.

Credit: Rings of Eternity Cake, http://www.bridella.com/

Themes

Having a theme for your wedding is completely optional.  However, themes are a thoughtful way to tie together the very many details of the reception. With some many decisions to make throughout the planning process, a theme can help a planner stay focused.  Here are some themes we are working within for upcoming Fall and Winter weddings.

Cowboy, Boots, Fringe, Leather, Suede, Studs

Tropical, Hibiscus, Exotic, Tribal, Feathers

Elegance, Clean, Classic

Foods

Asian &  Sushi

Sushi is perfect hors d'oeuvre for an exotic or tropical wedding theme.

Ethnic Stations

Traditional American Comforts, with Fusion

Backyard bar-be-qu is passé and overdone.

At Catering by Victoria, and Cakes by Victoria (that Victoria is one busy lady!) we are passionate about what we do.  We are excellent are creating magical events that will be remembered for a life time, your life time.  Our professional staff is here to assist you with the details for your reception.  Our chef-managed catering staff can provide food for bridal showers, rehearsal dinners, the day-after brunch…it goes on and on.

Consider having some neat-to-eat tasty bites for your bridal party to munch on as they prepare themselves for the walk down the aisle.  On such an exciting day, it is easy to forget to eat.

Contact Victoria to schedule a consultation to discuss your wants, wishes, budget and all the pertinent details.  She’ll take the time with you personally, make sure to incorporate as much of these details as is possible for your reception.  Feel at ease, attending one of our upcoming Cake Tastings.  Sample a variety of flavors and icings to help you pinpoint the right combination for your cake.

We hope you will consider us for your catering, and/or your  wedding cake, as we would very much love to assist you.  (970)686.5005.  You will certainly get our very best. More Catering Images

 

June 20, 2010

Elegant Wedding Cake

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500 red roses?  I’m not sure…I didn’t actually count them, so let’s just say there were more than I could possibly count.

As I walked through the double glass doors at Eaton Country Club, I new immediately that we were in the precise location for the reception.  There were clusters of roses, crimson gracing every possible perch.   Each of the 45 dining tables had a bouquet of about a dozen of them. Stunning.  Ah, and as I delivered the substantially heavy 4-tiered cake, there were 2 dozen red roses which the bride instructed me were to adorn her cake.

 

June 20, 2010

Desserts for a Special Occasion

Posted by Chef Victoria under Cakes by Victoria, Catering by Victoria | Tags: , , , , , , , , , |
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Catering a special event to celebrate a great accomplishment is right up our alley.

Long, double-loaded buffet serves twice as many people.

We were honored to help them celebrate and reflect back on what it took to graduate.  The food had to be special too, right down to the delicious desserts.

This event was held at Club Tico in Fort Collins City Park.  If you are looking for an event venue, this one is quite charming and very comfortable.

As for the balance of desserts, there were light-as-air profiteroles filled with vanilla cream, and drizzled with rich chocolate ganache.  We made  special tiramisu cupcakes and luxurious red velvet cupcakes with cinnamon butter cream icing.  They were displayed on a cupcake tree which added height and interest to the buffet table.

 

May 11, 2010

Cherry Pie with a Lattice Crust

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How important is the crust part of your pie?  For those of you who have tried to make a pie in the past, only to be completely disappointed by the taste, texture and consistency of your pie crust already know the answer to this question.  It doesn’t matter a lick if you have the best darn filling anyone could ever hope to taste, if the crust surrounding it is tough, hard or soggy.  So how do we make the perfect crust?

Blackberry Pie with Lattice Crust

Here is the recipe for pie crust that Chef Victoria Queen used when she entered this year’s  American Pie Council’s National Pie Championship in Orlando, FL on April 24th-25th, 2010.  This recipe makes enough crust for a double-crusted pie.  If you opt for a lattice top, you’ll have enough crust left over to make some Cinnamon Pie Crust Cookies, that just might remind you of Grandma.   Just roll out your extra crust. Brush it with cream and sprinkle it generously with cinnamon sugar.  Roll the crust up like a cinnamon roll, slice and bake on a greased cookie sheet for about 10 minutes, or until golden and crisp.

Speaking of “cookies” that is precisely the term used when one person taste-tested this pie and described the crust to Victoria.  “The crust itself tastes like a delicious cookie.”

Flaky Pie Crust

  • 3 cups flour
  • 1/2 cup Crisco® shortening
  • 1 stick butter, cut into eight pieces
  • 1/3 cup granulated sugar
  • Pinch of salt
  • ¼ teaspoon almond extract
  • 2 Tablespoons to 1/3 cup ice water

In the bowl of a food processor fitted with the steel blade, place the flour, salt and sugar. Pulse these ingredients a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water through the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into two equal balls. Flatten each to form a 6” disk. Wrap in plastic wrap and refrigerate for 30 minutes.  While dough chills, prepare filling.

Roll each piece on a floured counter, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. ¾” of dough should extend past pan edge.  Repeat with the top crust, covering the prepared filling.

Tart Cherry Pie Filling

  • 4 cups drained tart cherries, juice reserved
  • 1 1/4 cups sugar
  • Pinch of salt
    3 Tbsp tapioca
    1 cup juice (reserved from cherries)
    ½ teaspoon red food coloring
  • 1 ½ Tablespoons butter
  • 2 Tablespoons cream or milk
  • 2 Tablespoons granulated or sanding sugar

In a medium sized bowl mix together the first five ingredients and pour into a raw pie shell. Dot with 4-5 dabs of butter. Cover with top crust, or make a lattice crust using strips of rolled out dough.  Brush top crust with cream and sprinkle with sanding sugar.  Place in freezer 10 minutes before baking at 425°F for 15 minutes. Reduce temperature to 350°F and bake for another 45 minutes or until golden brown. Pie filling should appear bubbly, and somewhat thickened.

If you can bear to, allow the pie to rest for 30 minutes after removing it from oven before you cut and serve it.  When you do serve it, be sure to break out the high quality vanilla ice cream.  This pie will take you back!

 

May 10, 2010

Gift Baskets

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Thick, fudgy Walnut Brownies are just one option to include in a gift basket.

Just adding another service to our repertoire, customized and themed gift baskets.

Gift basket of goodies for the Colorado State University Equine Surgical Center, as a “thank you” from one of their large animal patients.

This THANK YOU isn’t for everyone and every circumstance, but very apt for those special in your daily life.  The next time you experience the joy and comfort in working with a true professional, or when you have received the exceptional service of an outstanding colleague, or the next time you need to thank a special client, supplier, or service provider, consider sending them a basketful of gratitude.

We’ll help you accomplish your goal of thanking certain people with a thoughtful, usable gift. With a little bit of information and insight, we’ll create a relevant gift from you.  When they enjoy the delicious sweet and savory snacks, coffees and teas, fresh pastries, healthy treats, jams, jellies, sauces, mixes, picnic baskets, and so on, they can’t help but reflect on your kindness and thoughtfulness.  A gift such as this will be memorable and relationally building.  If you want to make a positive impression, this is a fine way to do it, and it is literally, just a phone call away. (970)686.5005  We’ll deliver it, or we’ll SHIP IT!

 

April 7, 2010

Graduation and Wedding Cakes

Posted by Chef Victoria under Caffè Victoria, Cakes by Victoria, Catering by Victoria | Tags: , , , , , , , , , , , , , , , , |
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Graduations, weddings, milestone birthdays and anniversaries are excellent times to get together with those who are important to you.  Good food, great folks, and deliciously beautiful cakes are all that you need. Catering by Victoria can help with two out of three.  You just need to invite the guests.  Then let the celebration begin!

SPECIALTY CAKES MENU & OPTIONS

If you have a special event coming up this Spring or Summer, you’ll be so happy to have called us.  We will take care of all the details, design a wonderful cake, and arrive right on time.  Everything will be set into place and your guests will absolutely be delighted.  Your special event will be a fond life memory, remembered by all fortunate enough to be there.  But best of all…it will be a party that you get to actually enjoy.

Customer Comments

If you have never worked with a caterer, let us introduce you to the world of catered events.  We’re excellent at working within reasonable budgets, and creating a magical event.  Catering by Victoria is booking up so call sooner, rather than later, to ensure availability.  We look forward to working with you!