Catering
Amador Vintage Market
Beth’s Foodie Friends Blog

Blog

Mushroom Velouté with Parmesan Frico Crouton

Holiday Party Ideas

  |   BFF's Blog, BFF's Recipes, Catering, Corporate Events   |   No comment

Like us, you are most likely smack in the middle of holiday party season. Which means you’ve got people coming over for brunch, cocktails and small bites and perhaps even dinner. We’ve put together a short list of some of our favorite – mostly super simple – ideas for your holiday affair. No matter the time of day, these bites are sure to impress!

 

Holiday Party Menu Ideas

 

Chicken n’ Waffle Kabob’s
waffle squares skewered with fried chicken and drizzled with warm syrup

 

Chicken & Waffle Kebabs

Chicken & Waffle Kebabs

 

Check out our recipe for Buttermilk Fried Chicken and have fun with this delicious combo

 

Buttermilk Fried Chicken
Buttermilk Fried Chicken

Buttermilk Fried Chicken with Pepper Gravy

  By Beth Sogaard  , , ,

December 15, 2017

This buttermilk fried chicken recipe is juicy inside and crispy outside.

  • Yields: 4 servings

Ingredients

For the Marinade

1/2 cup buttermilk

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp kosher salt

1/4 tsp poultry seasoning

1/4 tsp freshly ground black pepper

2 lb boneless skinless chicken breasts, cut into medallions

For the breading

3 cups AP flour

1 tsp garlic powder

1 tsp onion powder

2 1/2 tsp kosher salt

1 tsp poultry seasoning

1 cup buttermilk

2 large eggs

vegetable oil, for frying

1 cup chicken stock

1 1/2 cups evaporated milk (or use whole milk)

Directions

1Mix the marinade ingredients together in a bowl or shallow dish and add the chicken, turning to coat well. Let marinade at room temperature for 30 minutes to an hour.

2Stir together the flour with the teaspoon garlic powder and onion powder, 2 teaspoons salt and poultry seasoning. Remove 2 tablespoons of this mixture and set aside for the gravy. In a separate bowl, whisk together the 1 cup buttermilk and the eggs until smooth and then whisk in one cup of the flour mix until smooth.

3When the chicken has marinated, bread each piece by lifting out of the marinating mixture, dredging in the flour, then the buttermilk mixture, then back into the flour. Place on a metal rack or screen to dry slightly while you bread the rest of the chicken.

4Heat 1 inch of vegetable oil in a large heavy skillet to 350 degrees. Carefully lower chicken pieces into the oil, without crowding, and fry until golden brown and crispy, turning after 5 minutes. Remove to paper towels to drain. Keep warm.

5Pour off all the oil and then add 2 tablespoons back to the pan. Heat over medium high and whisk in the 2 tablespoons reserved seasoned flour. Whisk and cook for two minutes, then whisk in the chicken stock followed by the evaporated milk. Cook, stirring often, until thickened and smooth, about 6 minutes. Season with plenty of freshly ground black pepper and kosher salt as needed. Serve right away.

Delight your brunch guests and serve this fried chicken with waffles!

00:00

 

Macaroni and Cheese Fritters
our decadent three cheese recipe rolled in breadcrumbs and fried to a crispy texture

 

Macaroni & Cheese Fritters

Macaroni & Cheese Fritters

 

Check out the recipe – posted back in October – for our “Lite” Macaroni and Cheese (which takes a little of the “sin” out of this nibble. Cool the cooked macaroni then form into small balls, and roll in panko breadcrumbs before frying. Eat one and try to stop!

Caesar Salad Parfaits
mini cups of romaine and our special dressing with frico “croutons”

 

Easy Parmesan Frico

Easy Parmesan Frico

 

Short on time but need to impress? These simple Parmesan frico “croutons” are an elegant addition to any party dish. You can even try them on soup!

 

Making Parmesan Frico
Making Parmesan Frico

Parmesan Frico

  By Beth Sogaard  , , ,

December 15, 2017

These little fried cheese crisps add a wonderful touch to any holiday fare.

  • Yields: 6 servings

Ingredients

12 tbsp grated parmesan cheese

Directions

1Place a 6-inch non-stick pan over medium-high heat. Sprinkle 2 tablespoons of the Parmesan on the bottom of the pan. When the cheese starts to bubble and turn golden brown remove melted cheese from pan. Place cheese disc on rolling pin and press down. Let cool 4 to 5 minutes. Repeat for all 6 fricos.

Even if the crisp breaks apart, you can sprinkle the fried cheese bits on any salad for a delicious, nutty crunch!

00:00

AUTHOR - Beth Sogaard

No Comments

Post A Comment