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February 2, 2015

Valentine’s Day- Love You a Brunch Part II

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Happy February!  We hope your February is filled with lots and lots of LOVE.  Valentine’s Day is less than two weeks away, and lucky for us— it is on a Saturday this year!

Start your Valentine’s morning off by preparing a romantic brunch to serve up in bed to the one you love.  Nothing says “I love you” more than heartwarming fare… especially when it’s served in bed.  Valentine’s morning is the perfect excuse to indulge in a Lover’s Egg’s Benedict and heart-shaped Valentine’s Day Tuna Tartar, paired with his and hers Sex on the Beach.

Now dish up a little love for your sweetie, prep your favorite flowers, light some candles, put on a feel good romantic movie, cozy up, and enjoy!

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Valentine’s Day Tuna Tartar

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Fresh diced ahi, burning chilis, pine nuts,  sriracha aioli, bloody citrus, red berries, and beet chips

Ingredients: 

1 cup ¼ inch diced ahi

1 tbsp. toasted pine nuts

1 tbsp. brunoised fresno chilies and jalapenos

½ orange blood orange segments

4 pieces grapefruit segments

2 berries brunoised strawberries

1 tsp. yuzu

dash aji amarillo paste

1 tbsp. soy sauce

1 tsp. fresh grapefruit juice

Salt and pepper to taste

1 tbsp. brunoised cucumber

Instructions:

Mix everything well and let the tuna marinate for a few minutes.

Place a heart shaped cookie cutter on the plate and stuff it with the mix, then slowly pull it up while lightly pressing down on the tuna mix.

Repeat to make two hearts on the plate.

Garnish with shaved radish cut into hearts, micro greens, and your favorite chili sauce, heart-shaped croutons, and beet chips.

 

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Lovers Eggs Benedict

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Two English muffins topped with smoky chorizo and grilled asparagus, two poached eggs,  and chipotle hollandaise

Ingredients: 

2 English muffins cut into hearts

4oz chipotle hollandaise

6oz cooked chorizo

2 poached eggs

8 pieces cut and trim grilled asparagus

Roasted red pepper cut into a heart shape

Instructions: 

Toast muffins with butter and place on plate.

Smear hollandaise on bottom of both muffins.

Place grilled asparagus on top of the bottom muffin, then top with the roasted red pepper.

On the top muffin, stack  chorizo, a poached egg, and then coat with chipotle hollandaise.

Garnish with micro greens.

 

Chipotle Hollandaise

Ingredients:

1/2 cup (1 stick) unsalted butter

3 large egg yolks

2 tbsp. hot water

1 tbsp. plus 1 tsp. fresh lemon juice

1/8 tsp. salt

1 tsp. sauce from a canned chipotles in adobo

Instructions:

Melt the butter in a small saucepan over medium-low heat until it is foamy but not browned, about 5 minutes.

Bring a small saucepan of water to a boil. Reduce the heat to medium-low and using the double boiler method, set a small bowl on top of the saucepan (the bottom of the bowl should not touch the water).

Add the egg yolks to the bowl, 2 tablespoons of hot water, the lemon juice, salt, and adobo sauce, and whisk until foamy and just starting to thicken, about 5 minutes.

Slowly add the melted butter a little bit at a time and whisk the sauce until it is smooth. Turn off the heat and cover the bowl with plastic wrap. Let the sauce stand over the warm water for up to 30 minutes before serving.

 

Mini Skillet Breakfast Potatoes

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Home-style potatoes, paprika and spice, roasted peppers

Ingredients:

2ea boiled whole russet potatoes, cooked until just tender (do not overcook) then diced ¾  inch

1 cup diced red peppers

½ cup diced red onion

2 tbsp. paprika

1 tsp. granulated garlic

1 tsp. sea salt

Pepper to taste

Instructions: 

Mix ingredients, coating the potatoes with the seasoning.

Roast in the oven at 350 degrees for about 15-20 minutes, until peppers, onions, and potatoes are tender.

Heat in a pan with a small amount of oil and crisp potatoes.

Once hot and crispy, place in mini skillets and garnish with cilantro.

 

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Beet Chips

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His and Hers Sex on the Beach

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Blood orange juice, splash of cranberry juice, vodka, peach schnapps, served tall, and on the rocks

Ingredients: 

1 1/2 oz vodka (our favorite Is Hangar One Mandarin Blossom)

1/2 oz peach schnapps

2 oz cranberry juice

2 oz blood orange juice

Instructions:

Add vodka and peach schnapps to a highball glass over ice. Fill with equal measures of cranberry juice and orange juice, stir, repeat to make two.

 

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Stay tuned for our next blog post of our Valentine’s Day Second Annual Photo Contest on details on HOW TO WIN A FREE DINNER FOR TWO cooked by award-winning Executive Chef Ashley Santo Domingo!

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Photo Credit: Studio EMP Photography

Creative Director: Arpi Torosyan

 


December 18, 2014

Peppermint Love

Celebrate the season with this festive cocktail that will warm up any winter wedding!

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The Drink (makes 2 servings):

2 ounces Peppermint Schnapps

2 ounces Coffee-flavored Baileys

1 ounce Espresso liqueur

Garnish the glass rims with crushed candy canes

Combine ingredients in glass and top with half-and-half

 

Enjoy!

As featured in WeddingWire’s WinterBook 2013


November 6, 2014

Thanksgiving and Fall Entertaining

It’s that time of the year!  The air is more crisp and cooler and the holidays are coming.  It’s the time for togetherness, joy, tradition, and festive gatherings.  With only three weeks left until Thanksgiving, we put together, with the help of One Hope Wine, our favorite Thanksgiving dishes and recipes.  Now you can spend more of that quality time with your family and friends creating those lovely memories.

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For traditionalists, there is a classic Thanksgiving dinner featuring Sage- Peppered Roasted Turkey with all the trimmings, including an old-fashioned Apple Sausage Cornbread Stuffing (recipe below). Our contemporary holiday menu showcases Roasted Butternut Squash Soup with Candied Apples and Jalapenos; Roasted Beets Tossed with Lemon Zest, Pistachios and Goat Cheese; seasonal accompaniments such as Twice Baked Baby Red Potatoes with Butter, Cheddar, and Chives; Green Eggs & Ham Deviled Eggs; Thyme- Infused Roasted Root Vegetables (recipe below); and Biscuits with Lemon Cranberry Butter.  We ended with a classic Pecan Pie for Thanksgiving dessert, or any time of year!

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Thyme- Infused Roasted Root Vegetables

Yield: 4 servings

Ingredients

2 lbs mixed root vegetables (we use baby carrots, the smallest parsnips you can find, and a mix of yellow and red beets)
Olive oil, to taste
Salt + pepper, to taste

Balsamic- Thyme Vinaigrette Ingredients

2 tablespoons olive oil
6 tablespoons thyme, minced
2 tablespoons white balsamic vinegar
2 tablespoons parsley, minced
1 teaspoon cumin, toasted and ground
2 tablespoons honey
2 tablespoons miso paste

Directions

Gently peel the carrots and parsnips. Leave them whole if they are all the same size – if not, chop the larger veggies to equal the size of the smaller ones. Peel and chop the beets into rough cubes, about 1-inch all around.

Place all the vegetables onto a baking sheet. Season with salt and pepper and drizzle lightly with olive oil. Place in a 400°F degree oven and bake for about 20-25 minutes, shaking them periodically for even cooking. Remove from oven when soft, slightly brown, and caramelized.

Meanwhile, prepare the balsamic- thyme vinaigrette. Place all the ingredients aside from the oil in a mixing bowl. Drizzle in the oil while whisking to combine. Season to taste.

Drizzle dressing all over the vegetables to coat, return to the oven and caramelize for five more minutes.

 

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Apple Sausage Cornbread Stuffing 

Yield: 6 to 8 servings

Ingredients

Cornbread (recipe follows)
10 slices oven-dried country white bread
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
2 Granny Smith apples ¼ inch, diced
1 lb apple sausage
7 cups chicken stock
1 cup heavy cream
1 teaspoon salt
Freshly ground black pepper
3 tablespoons sage
1 tablespoon thyme
5 eggs, beaten

Cornbread Ingredients

1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Directions

Preheat oven to 350 degrees F.

In a large bowl, combine crumbled cornbread, dried white bread slices and set aside.

Melt the butter in a large skillet over medium heat. Add the sausage and brown, then add the celery, onions, and apples and cook until transparent, approximately 5 to 10 minutes.

Pour the mixture over cornbread mixture. Add the stock and cream, mix well, taste, and add salt, pepper to taste, sage, and thyme.

Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.

Cornbread Directions

Preheat oven to 350 degrees F.

Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

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Visit One Hope Wine’s Fall Entertaining blog for delicious wine pairings for you to enjoy around your table.  Cheers to pecan pie and have a safe holiday season!

Thank you to:

One Hope Wine

Be Inspired PR

Brian Tropiano Photo

Found Vintage Rentals

La Tavola Linen

 

 


May 23, 2014

Memorial Day Grilling: Easy Ribs

Since Memorial Day signals the unofficial start of Summer, why not crank up the heat and kick off the sunny season with good friends and even better food? This is the day so many of you pull the cover off your grills, so why not kick off the summer with a delicious twist on BBQ ribs!  It’s time to start creating many memorable outdoor meals and these five spice hoisin glazed bbq ribs are delicious, easy to make, and everyone is sure to enjoy them!   Have fun and enjoy your weekend cooking up some of these great ribs…

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Five Spice Hoisin Glazed BBQ Ribs

Five Spice Hoisin BBQ Sauce

2 oz Five spice

1.5 qt Ketchup

1 qt Hoisin

2 oz Minced ginger

1 oz Minced garlic

2 tbsp. Fresh coarse ground pepper

2 oz Gojujang Chili Paste

1 cup Brown sugar

For the ribs (dry rub)…

1 rack of Baby Back ribs

2 tbsp. 5 spice

½ cup Brown sugar

1 oz Salt

1 oz Granulated garlic

1 oz Granulated onion

1 qt 5 Spice Hoisin Sauce

Coat the ribs with the dry rub mixture and refrigerate in foil overnight.

Preheat a grill to medium-high on one side and place a drip pan under the cooler side. Set the ribs over the drip pan (use a rib rack, if you have one). Cover, making sure the vent holes are directly over the ribs; cook for 3 hours, or until the meat pulls back from the bones. Brush BBQ Sauce onto the meat and cook over direct heat until glazed. Cut the racks into ribs and sprinkle with sliced scallions and sesame seeds (optional).

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April 16, 2014

Festive Easter Desserts

Load up your baskets with these desserts that are perfect for your Easter day celebration.

Cadbury Creme Eggs are one of those candies that we wait for all year long and we had to replicate them by creating this cheesecake-stuffed chocolate Easter egg with a ‘yolk’ made of passion fruit sauce.  This makes a superb Easter dessert: light, creamy and not overly sweet. They look so much like real eggs, that it puts a smile on our face. Sophisticated, but actually, easy to make!

Cheesecake filled Chocolate Easter Eggs
{Adapted by: Raspberri Cupcakes}
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Ingredients
(makes 6-8 regular sized easter egg cheesecakes)
6-8 hollow chocolate easter eggs (we used See’s Candies Hollow Chocolate Eggs)
5 oz cream cheese, softened
1/4 cup icing sugar (confectioners’ sugar), sifted
1/2 tsp lemon juice
1/2 tsp pure vanilla extract
1/2 cup thickened/heavy whipping cream
For the ‘yolk’: 1 passionfruit, 1 tbsp apricot jam, 1 tbsp (about 15g) unsalted butter

Directions
Using a small serrated knife (run knife under warm water), carefully remove the tops of the chocolate eggs.  Place the eggs in the fridge to keep them chilled while you prepare the cheesecake filling.  Place the cream cheese, icing sugar, lemon juice and vanilla in a large mixing bowl and beat on high until the mixture is smooth and fluffy, about 3-4 minutes. Set aside and carefully whip the thickened cream in a separate mixing bowl to stiff peaks.Using a whisk, gently combine the whipped cream into the cream cheese mixture until it is smooth. Carefully spoon or pipe the mixture into the prepared chocolate shells. Chill eggs for at least 30 minutes
to allow it to set.

Prepare the passionfruit sauce; strain passionfruit pulp to remove the seeds and place in a small saucepan with the apricot jam and butter. Gently heat on low, whisking until the butter melts and the mixture is smooth. Remove from the heat and allow to cool. (If your apricot jam is chunky you should strain the sauce at this point) Place in the fridge and chill until it thickens slightly. Using a small spoon, carefully scoop out a hole in the centre of each cheesecake, about 1 cm deep and wide. Fill hole with some of the chilled passionfruit sauce and return the eggs to the fridge to chill again for at least 30 mins. Remove eggs from the fridge about 10 minutes before serving. Can be made 2-3 days in advance, keep eggs in the fridge in a holder inside an airtight container or covered tightly with clingfilm to stop them drying out.

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Your little bunnies will love these decadent carrot cakes, perfect for bringing to an Easter party (don’t forget the cream cheese frosting!).  Make this classic favorite for a crowd and you might not have any leftovers to bring home!

Mini “Naked” Spiced Carrot Cake

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 Ingredients
Carrot Cakes
1 3/4 cup(s) all-purpose flour
1 3/4 teaspoon(s) baking powder
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground nutmeg
1/2 teaspoon(s) each baking soda and salt
2 jar(s) (4 oz each) baby food carrots
cup(s) cup grated fresh carrots
3/4 cup(s) orange juice
1/2 cup(s) sugar
1/4 cup(s) canola oil
1 large egg
1 teaspoon(s) vanilla extract

Cream Cheese Frosting
1 (8 oz) brick cream cheese
1/2 stick(s) (1/4 cup) unsalted butter, softened
1 teaspoon(s) vanilla extract
1 1/2 cup(s) confectioners’ sugar
Orange and green gel food color

Directions
Heat oven to 375ºF. Line 13 x 9 x 2-in. baking pan with heavy-duty foil, extending it over sides; coat with nonstick cooking spray.
Whisk flour, baking powder, cinnamon, nutmeg, baking soda and salt in a medium bowl to mix.
In another medium bowl, whisk baby food, fresh carrots, orange juice, sugar, oil, egg and vanilla.
Stir wet ingredients into dry ingredients just until blended. Spread into prepared pan. Bake 20 minutes or until wooden pick inserted in center comes out clean.
Cool in pan on wire rack 10 minutes. Using foil, lift cake from pan and cool completely on wire rack.

Frosting: In a bowl with electric mixer on medium speed, beat cream cheese, butter and vanilla until creamy. On low, beat in confectioners’ sugar. Beat until fluffy.

Using foil, lift cake onto work surface. With a 2 1⁄2-in. round biscuit cutter, cut out 12 rounds from cake. Place 1⁄2 cup frosting in a cup and tint orange. Place 1⁄4 cup frosting in another cup and tint green-yellow.

On half of the cake rounds, spread 1 Tbsp frosting each; top with remaining rounds. Frost each top with 1 1⁄2 Tbsp frosting. Place orange and green tinted frosting in separate quart-size ziptop bags. Snip off tip from each bag; pipe orange carrots and green tops on cakes.

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Celebrate the season!

Pastry Chef: Robert LeSage of 24 carrots

Design: Arpi Torosyan of 24 carrots

Photography: Marlin Salazar