Catering
Amador Vintage Market
Beth’s Foodie Friends Blog
Roasted Brussels Sprouts

Brussels Sprouts with Blue Cheese

Who needs green bean casserole with these around? Even those who distrust this beautiful vegetable convert at first bite.

  By Beth Sogaard

  • Yields: 6 cups (8 servings)
Onion Family

Family of Onions Baked in Cream

This is a truly unique accompaniment for a special meal.

 

 

  By Beth Sogaard

  • Yields: 10 servings
Classic Bread Stuffing

Classic Bread Stuffing with Variations

Customize this to make your own masterpiece.

  By Beth Sogaard

  • Yields: 6 cups (10 servings)
Turkey Gravy Boat ready for Thanksgiving.

Perfect Turkey Gravy

Rich and smooth, here are step by step instructions for perfect gravy.

  By Beth Sogaard

  • Yields: 10 servings (4 cups)
Best Turkey Brine Ingredients

Brine for Turkey

The brine can be made a full week ahead, if desired. After brining the turkey should be cooked within 24 hours.

  By Beth Sogaard

  • Yields: 2 1/2 quarts
Yukon Gold Mashed Potatoes with green onions

Beth’s Best Mashed Potatoes

Many different flavors can be stirred in to these delicious mashed potatoes. Try crumbled blue cheese, caramelized onions, chopped bacon, roasted garlic and/or horseradish for your own "ultimate" creation.

  By Beth Sogaard

  • Yields: 8 servings (6 cups)
Blue Potato Coins with Beet Pesto and Smoked Salmon

Blue Potatoes with Beet Pesto and Smoked Salmon

These are very colorful and intriguing.

  By Beth Sogaard

  • Yields: 12 pieces
"Pecan Pie" Bread Pudding

“Pecan Pie” Bread Pudding

Straight out of New Orleans, this sticky fabulous dessert will transport you directly to the Big Easy!

  By Beth Sogaard

  • Yields: 8 servings
Farro Salad with Golden Beets and Mushrooms

Farro Salad with Mushrooms & Golden Beets

Serve with grated Asiago or Parmesan cheese. In the fall you can serve this warm like a pilaf, or stir into good stock for a soup.

  By Beth Sogaard

  • Yields: 6 servings
Macaroni and cheese

“Light” Macaroni and Cheese

This is a basic béchamel with most of the fat stripped away. The potato flour (or rice flour or cornstarch) gives the sauce a rich texture.

  By Beth Sogaard

  • Yields: 8 servings (2 1/2 cups)