More Holiday Menus...

Holiday Party 2009

Tasty Italian

Stationary Hors d’ Oeuvres

Assorted French Bread Pizzas

Cheese, Sausage and Mushroom

Sliced Italian Meats with Ciabatta Rolls and Garlic Oil

Classic Bruschetta with Crostini

Dinner Buffet

Traditional Caesar Salad

White Lasagna with Butternut Squash, Ricotta, Spinach and Mozzarella

Classic Cheese Lasagna

Sausage and Meatballs in Marinara

Cheese Biscuits with Whipped Butter

Desserts

Assorted Biscotti and Italian Cookies

$30 per person

Mexican Fiesta

Stationary Hors d’ Oeuvres

Southwest Layered Dip with Tortilla Chips

Spiced Beef Empanadas

Cheese Quesadilla with Salsa

Dinner Buffet

Mixed Greens with Chick Peas, Tomatoes, Jack Cheese, Crispy Tortilla Strips and Creamy Garlic Dressing

Cumin Roasted Pork Loin with Broiled Pineapple

Spicy Mexican Tortilla Pie with Shredded Chicken

Sweet Potato Salad with Cilantro, Peppers, Black Beans, Corn and Lime Vinaigrette

Corn Bread

Dessert

Mexican Chocolate Bundt Cake with Chocolate Ganache

$35 per person

Festive Winter Gathering

Stationary Hors d’ Oeuvres

Baked Brie with Seasonal Preserves and Table Water Crackers

Sausage Stuffed Mushrooms

Citrus Marinated Olives and Spiced Nuts

Dinner Buffet

Mixed Greens with Shredded Carrots,

Toasted Almonds and Raspberry Vinaigrette

Rolled Chicken Breast with Sundried Tomatoes, Spinach and Fontina

Braised Beef Short Ribs

Baked Mac and Cheese with Sharp Cheddar

Oven Roasted Root Vegetables with Herbs and Citrus Dressing

Dessert

Pumpkin Cheese Cake Bars, Raspberry Oat Bars, Lemon Bars and Pecan Brownies

$45 per person

Winter’s Bounty

Harvest Table

Marinated Goat Cheese with Spiced Walnuts and Crostini

Vegetable Crudités with Seasonal Dip

Baked Artichoke Dip with Crostini

Citrus Marinated Olives and Spiced Nuts

Dinner Buffet

Mixed Local Greens with Pecans, Cranberries, Apple, Gorgonzola and Balsamic Vinaigrette

Broiled Pacific Halibut with Spicy Mango Chutney

Whole Roasted Beef Tenderloin Sliced with Horseradish Sauce

Vegetarian White Bean Gratin

Wild  Rice Salad

Dessert

Individual Pumpkin Pecan Tarts

$65 per person

I was having so much fun tonight putting these menus together for a good friend and customer that I wanted to make them available for all. It's not too late to plan your holiday party. These menus are designed for easy entertaining and are priced to include delivery. Service is available if needed at an additional charge.

Email me now for availablity!!!

alexacdrc@aol.com

2009 Winter Special

2009 Winter Special

Please pick between the two listed:

Hors d’oeuvres
Baked Brie with Seasonal Preserves and Crackers -or- Marinated Goat Cheese with Sun-dried Tomatoes, Spiced Walnuts and Crostini

First Course
Butternut Squash and Shrimp Bisque with Mini Corn Muffins -or- Sausage and Parmesan Stuffed Mushrooms

Second Course
Endive Salad with Spicy Butter Toasted Walnuts -or- Arugula and Serrano Ham Salad with Apples, Pears and Smoked Paprika Dressing

Third Course
Split Roasted Duck with Potato Gratin and Sautéed Artichokes, Red Pearl Onions and Garlic -or- Beef Tenderloin with Haricots Verts and Truffle Mashed Potatoes

Fourth Course
Cardamom and Pistachio Cake with Fresh Whipped Cream -or-
Chocolate Pot de Crème with Whipped Cream and Chocolate Shavings

$90.00 per person

________________________________________________________

Create your own menu.

Formal Affairs and Intimate Gatherings

Stationary Hors d’ Oeuvres
Baked Artichoke and Lemon Dip with Crostini
Baked Brie with Seasonal Preserves and Crackers
Marinated Goat Cheese with Sun-dried Tomatoes, Spiced Walnuts and Crostini
Lamb and Currant Phyllo Triangles
Endive with Crab Salad
Vegetable Spring Rolls with Sweet Soy Dipping Sauce

First Course
Sausage Stuffed Mushrooms
Crab Cakes with Avocado and Cilantro Aioli
Foie Gras Pâté with Grilled Brioche and Fig Preserves
Butternut Squash and Shrimp Bisque with Mini Corn Muffins

Second Course
Parsley with Shaved Fennel and Celery Root with Truffle Oil
Arugula and Serrano Ham Salad with Apples, Pears and Smoked Paprika Dressing
Fennel and Blue Stilton Salad with Baby Spinach
Endive Salad with Spicy Butter Toasted Walnuts

Third Course
Split Roasted Duck
Beef Tenderloin
Pistachio Crusted Rack of Lamb
Prosciutto Wrapped Salmon

With your choice of two of the following accompaniments:
Haricots Verts with Caramelized Shallots
Maple Glazed Carrots
Roasted Seasonal Vegetables
Sautéed Artichokes, Red Pearl Onions and Garlic
Parmesan and Sage Polenta
Potato and Sweet Potato Gratin
Roasted Fingering Potatoes
Truffle Mashed Potatoes

Fourth Course
Blue Stilton, Fig Preserves, Crackers and Assorted Chocolates
Individual Apple Cranberry Croustade
Cardamom and Pistachio Cake with Fresh Whipped Cream
Chocolate Pot de Crème with Whipped Cream and Chocolate Shavings

Pricing Packages
$135.00 per person
Package includes your choice:
2 Hors d’oeuvres

4 Course Seated Meal

$100.00 per person
Package includes one chef’s choice hors d’oeuvre:
Baked Brie with Seasonal Preserves and Crackers
And your choice:
4 Course Seated Meal

$80.00 per person
Package includes chef’s choice hors d’oeuvres:
Baked Brie with Seasonal Preserves and Crackers
And your choice:
3 Course Seated Meal

Menus are designed and priced for parties ranging from 6 to 18 guests and includes seated service. Custom pricing and menus available beyond these parameters. These prices and specials are effective through February 1, 2010.

Alexa Carlson Catering strives to supply the freshest of local ingredients in both produce and meats and also insure the sustainability of the fish served.

Custom Cakes

Much to my surprise there is still a need for bakers in the area. I never thought of myself as a baker, just one who enjoyed simple confections. I often do my own baking for catered events focusing on simple tasty treats. Goodies and cakes that you might remeber your mom or grandmother making. I love using quality ingredients; organic flours, local eggs, organic butter, evaporated cane sugar... Recently I have been comitioned to bake birthday cakes, some even gluten free! So next birthday, shower, graduation...think of Alexa Carlson Catering!

My prices are as follows (all cakes are at least two layers):

6"round...$26 and up

9" round...$52 and up

9x13"...$80 and up

Pictured is a tasty chocolate gluten free cake with toffee bites and chocolate mocha butter cream!

Please look at the Afternoon Tea heading for other baked treats.

Time Flies!!

I know I don't need to tell you all, but time flies. What happened to August!!
I have to say I had a great and busy month. I had two awesome jobs with fun and tasty menus. The hosts wanted local, natural and organic; right up my alley! So for this post I will share with you the menus.

Nicole and Will's Wedding

Hors d’oeurves
Tomato Bruschetta with Feta and Oregano
Watermelon Gazpacho Shooters
Spice-Crusted Baby Potatoes with Tamarind Cream
Crab Salad on Cucumber Slices
Quiche Squares with Caramelized Leeks, Sage and Blue Cheese
Tapas Table
Crudités
Grilled Zucchini with Fennel Seeds, Lemon and Marinated Goat Cheese
Toasted Pitas and Assorted Crackers
Hummus
Classic Olive Tapanade
Buffet

Mixed Greens with Aged Cheddar, Apples, Toasted Pecans and Honey Vinaigrette
Corn and Cilantro Salad with Shallots and Extra Virgin Olive Oil
Broccoli and Lemon Orzo with Roasted Tomatoes and Pumpkin Seeds
Cheese Tortellini, Roasted Tomatoes, Artichoke Hearts and Pine Nuts with a Basil Cream Sauce
Wilted Greens with Garlic, Red Pepper Flakes and Olive Oil
Savory Ricotta Cheesecake with Sweet Onions, Grape Tomatoes and Sage

Broiled Organic Salmon with Spicy Mango Chutney
Roasted Chicken Breast with Cumin-Chili Butter
Assorted Breads and Artichoke and Herb Infused Olive Oil and Balsamic Vinegar

Shannon and Peter's Summer BBQ
On the Tables

Chips and Salsa
Watermelon
Salads
Classic Cole Slaw
Orzo Salad with Broccoli, and Roasted Tomatoes
Grilled Items
Burgers, Cheese Burgers and Hot Dogs (Four Mile River Farm)
Lamb Sausage (Sankow’s Beaver Brook Farm)
Spicy Black Bean Cakes (house-made vegan)
Fixings: lettuce, tomatoes, relish (house-made), ketchup (house-made),

mustard (house-made), hot dog rolls and hard rolls (Flander's)
Side Dishes
Sauerkraut
Baked Beans (vegan)
Corn-on-the-Cob
Mac-and-Cheese
PB & J’s

Desserts
Blueberry Lemon Bars
Oatmeal Raisin Cookies

Chocolate Shortbread

Now, I hope your mouths are watering and your planning your next party!!!

My Panzanella

I just love this salad, I first had this dish made by Pat Medwar and it was delicious!!!

Since then I have recreated this dish on many occasions. I love using leftovers and anything I have in the pantry, these simple tasty dishes are my favorite. I love rummaging through the fridge and pantry, taking forgotten olives, cheese and herbs and making something grand! So with leftovers in mind and veggies ripening in the garden just remember these few rules:

-A very good extra virgin olive oil, Zoe organic (my personal favorite)

-Very good crust bread, Howard's (another fav and available every Sunday morning at Chester's Summer Market)

-A very good vinegar, my own infused balsamic!!!

See you next week!

I have decided to skip this weeks Higganum Farmer's Market. Sorry to those I will miss! I will be catering the lunches at Yarns Down Under annual knitting retreat. This is a great local yarn shop with classes, help nights and natural and hand dyed yarns!

Remember the Delivered Delights

If you can't make it to the market, I can make it to your house!! Give me three days notice and I'll bring dinner to your door. I have made a "menus of the moment" heading on my side bar, be sure to look over all the menus for the widest variety. If you don't find what your looking for drop me an email (alexacdrc@aol.com) and I will be happy to customize a menu and/or any dishes.

Savory Croustade

I love making a simple butter crust and filling it with delicious savory combinations. The croustade pictured is Blue Stilton with Fig Preserves. The one hiding in back is Asiago with house made olive tapenade. These classic combinations are always winners.

Hors d'Oeuvres Menu

Cold (about 42 pieces)
Smoked Salmon with Cilantro Cream*…$52.00
Vegetable Crudité with 2 Seasonal Dips*…$35.00
Marinated Goat Cheese with Sun-dried Tomatoes and Spiced Walnuts*…$38.00
Classic Olive Tapenade*…$20.00
Baba Ghanoush* and Hummus* with Spiced Pita Rounds…$22.00
Sliced Charcuterie…$52.00
Assorted Pâtés (seafood, vegetable and duck)…$52.00
Sesame Chicken with Apricot Dipping Sauce*...$40.00
Antipasti Skewers (artichoke hearts, sundried tomatoes, olives and cheese)*...$40
Fresh Fruit Skewers*...$45
Peppery Beef Skewers* …$50.00
Lamb with Mint and Cilantro Sauce*…$55.00

Endive with Crab Salad*…$18.00/dozen
Filet Mignon with Horseradish Cream on Crostini...$18.00/dozen
Prosciutto with Asparagus*…$18.00/dozen

Hot (about 42 pieces)
Baked Artichoke and Lemon Dip…$42.00
Baked Brie with Seasonal Preserves…$40.00
Sausage Stuffed Mushrooms*…$38.00
Pine Nuts and Parmesan Stuffed Mushrooms...$36.00
Assorted Frittata Squares*...$40.00
Assorted Phyllo (vegetable, seafood and cheeses)…$40.00
Barbecue Chicken Wings*...$45.00
Buffalo Chicken Wings with Blue Cheese Dressing and Celery*...$50.00

Spring Rolls and Potstickers with Plum Sauce…$12.95/dozen
Pulled Pork Sliders with Cheddar Cheese...$18.00/dozen
Mini Burgers...$20.00/dozen
Wrapped Scallops with Tamari Glaze*…$18.00/dozen

Savory Croustade (about 24 servings)
Goat Cheese and Onion
Tomato and Gruyere
Blue Stilton and Fig
Asiago and Kalamata Tapenade

$30/2 large croustade

*GF and WF (For parties with GF and WF guests I will offer appropriate breads and crackers.)

Summer Salads

With Fourth of July coming soon. I decided to give folks more salads to choose from. It's not to late to get your holiday orders in. Order this week by Wednesday at 5pm for pick up at the Higganum Village Market. Visit their web site for time and location!

Green Salads (2-3 servings)

Arugula with Bacon, Blue Cheese, Mushrooms and Hard Boiled Eggs…$8

Greens with Carrots, Candied Pecans, Cranberries and Goat Cheese…$6

Classic Caesar Salad…$8

Tossed Salad with Calamata, Grape Tomatoes, Red Onion, Cucumber and Carrots…$6

Pasta Salads (one pint minimum)

Farfelle Pasta with Sun-dried Tomatoes, Basil and Parmesan…$6

Spinach Fettuchini with Calamata Olives, Artichoke Hearts, Grape Tomatoes, Feta and Dill…$8

Cheese Tortellini and Campanelle Pasta with Basil, Roasted Red Peppers, Green Peppers, Salami and Parmesan…$8

Mini Penne with Broccoli and Roasted Garlic...$3

Potato Salads (one pint minimum)

Red Skins with Shallots and Creamy Dill Dressing…$6

Yukon Golds with Shaved Red Onion, Calamata Olives, Parsley and Lemon Vinaigrette…$6

Potato Salad with Grape Tomatoes, Red Onion, Green Beans, Calamata Olives and Whole Grain Mustard Vinaigrette…$8

Other Salads (one pint minimum)

Organic Wild Rice Salad with Pecans, Scallions, Cranberries and Orange Vinaigrette…$7

Greek Vegetable Salad with Tri-color Peppers, Cucumbers, Tomatoes, Feta Cheese and Dill Yogurt Dressing…. $8

Seasonal Fruit Salad…$8 - or - Southwest Fruit Salad...$10

Broccoli Salad with Raisins, Peanuts and a Sweet Creamy Red Wine Vinaigrette…$6

Organic Shredded Carrot and Peanut Salad…$6

Organic Wheat Berry Salad with Zucchini, Summer Squash, Tomatoes, Feta and Summer Herb Vinaigrette…. $7

Couscous with Red Peppers, Raisins, Scallions, Carrots and Curried Yogurt Dressing …. $7

Fresh Mozzarella, Garden Tomatoes, Scallions, Feta, Calamata Olives, Basil and Balsamic Vinaigrette…. $10

Classic Tabbouleh Salad...$7

Lunch Salads (one pint minimum)

Tuscan Tuna Salad…$6

Curried Egg Salad -or- Tarragon Egg Salad…$5

Curried Chicken Salad…$8

Tarragon Chicken Salad…$8

Classic Chicken Salad…$6

Classic Tuna Salad…$5

Broiled Salmon Salad with Shallots, Capers and Lemon Vinaigrette…$8

Happy Birthday Laurencia!!

My dearest Laurencia had a birthday last week and I was the lucky baker. Laurencia is the good friend who has made me aware of Celiac Disease along with gluten and wheat intolerance. Needless to say I made a gf/wf cake!!! It was great fun and I hope she enjoyed eating this cake as much as I did baking and decorating it!!

Happy Birthday!!!

Happy Garden!!!

I think the one thing happy with all the rain has been my garden...

Yellow,

Pink,

Purple,

Green,

and Mr. Rabbit!!!

The Story of Winston

As many of you know Winston is the newest addition to the Jamieson household. Next month will mark the year anniversary of his arrival. Many of you know the story of how he came to live with us, but those who don't, read on...

I was at the vets for Henri's annual check up. Due to the fact that Henri doesn't like cats I sat as far away from "Buttons" as possible. I had Henri on his flexi lead and as I was talking to Cathy he made his way over to the kitten cage. To my surprise I heard the audible "ahhhh" from everyone in the waiting room. Henri and Buttons were nose-to-nose and as happy as two friends could be.

I have always wanted a cat, but everyone always says, "NO." I had been begging ever since I moved in with Matthew. I have said it all, "we need a mouser, the dog's need a friend, I promise I'm not allergic, a barn cat, a house cat... So maybe I was the reason we were sitting sooo far away. The temptation always "kills me," they are sooo cute. I always made the excuse that I was allergic (but how can I house sit and have them sleep on my pillow, chest, face...) the dogs too aggressive (Henri proving me a liar.)

Cathy having know me for years says, "you can hold him for a minute while you wait." I knew as soon as I opened the door he was going to be mine.

I called Matthew, who was busy at work and at the beginning of their summer season. (My husband installs swimming pools. Summer is not a good time to call his cell phone with frivolous requests.) I got the "not right now" line, but I hadn't even asked the question. So, I made an executive decision and ran into the vets and announced, "He can come home with me!!!!"

Cathy being a sweat heart let me bring him home "just" for the night. We wanted to make sure Matthew was going to be "ok" with the new addition. I headed home with Henri on my lap and Buttons in the crate. Brody didn't take to him as fast as Henri, but Buttons could care less. He walked all around the house in true cat fashion, knowing he owned the place. He used his makeshift litter box, drank water out of the "giant" water bowl, ate some dinner and curled up in Matthew's old sweatshirt that I grabbed from upstairs. Soon I had two happy dogs and a snoozing kitten. I heard Matthew's truck pull in the drive way and I ran outside to greet him and give him a gentle warning and promise.

The promise I made was; "you can say no, no questions asked, no tears, I'll bring him back in morning."

He gave me that look that says, "I'm too tired for this," and said, "What's him?"

"Oh just wait, you don't want to ruin the surprise," was all I said and ran back into the house.

Matthew trudged in behind me. Buttons by then had woken from his nap and was back for more water. If you have ever seen a kitten drinking from a "giant" water bowl before you know it's just about the cutes thing ever.

"What's that?" Matthew asked.

"A kitten!"

"I know that, what's it doing here?"

"Can we keep him, he's sooo cute, he already uses a litter box, he's a rescues, he was the only one left, he loves Henri, Henri loves him, I'll take care of him....." The reasons were endless and before we were through with dinner he was our little "Buttons!"

Well, that's pretty much the story. I did change his name that night after watching a documentary on Winston Churchill. I have an obsession with naming pets after historical figures. Henri doubles for Henry the Eighth and hockey's great Henri Richard. I even had a Guinea Pig growing up named Charlemagne and a rabbit Philip. Well, that's a whole other silly story and silly we are.

My Sister

Well, you all know that I'm a caterer, but did you know my sister's a photographer! Krista Carlson Photography to be exact. Take a look at her site and blog, her work speaks for itself.

Great Time!!!

A great time was had by all at the 2nd Annual Chester Eco Arts Fest!!! A special thanks to all who attended!!!

I have to say I had an oops. The cheese used yesterday was Bridgid's Abbey, not Bridge's Abbey. Please visit Cato Corner Farm, they are at many local shops, markets, restaurants and at their farm on Saturdays and Sundays!!

Eco Fest!!!

Be sure to visit the Eco Arts Fest today at the Chester Meeting House. I spent the last week preparing tasty vitals for all to enjoy!!! My menu is on the blog, but there may have been some changes, not major but a tweaking here and there. It's hard when cooking local ingredients to be sure exactly the menu. The only thing you can be sure of is super fresh and double yummy!!

Sorry for those I missed at HVM, if you need to place an order come on down to Chester or shoot me an email.

Chester Eco Arts Fest Menu

I left the menu very similar to last year, but added some tasty additions. By popular demand I have included a soup and a heartier sandwich. I made these black bean wraps for my parents "now" annual fishing derby. They were loved by all.

(Even my meat loving father!)

Breakfast
Cranberry and Almond Scones…$2
Pecan Coffee Cake…$2/slice
Baked Frittata with Spinach, Potatoes, Sun-dried Tomatoes and Pleasant Cow Cheese…$3
Baked Frittata with Beef Kielbasa, Potatoes and Pleasant Cow Cheese…$4
Lunch
Chilled Carrot and Dill Soup (vegan)...$3
Zucchini, Spinach, Roasted Red Peppers, Chick Peas and

 Lemon Yogurt in Whole Wheat Wrap…$6.50

Black Beans and Chipotle Spiced Rice  with Cheddar and 

Cilantro Pesto in a Garden Spinach Wrap...$6.50
Grilled Bridge’s Abbey on Wheat…$4
Organic Peanut Butter and Organic Strawberry Jam on Wheat…$4
Sides
Pasta Salad with Kalamata Olives, Roasted Artichoke Hearts and Parmesan…$3
Lemon and Basil Potato Salad with Shallots…$3
Curried Couscous Salad with Raisins, Carrots, Scallions and Red Onion...$3
Snacks
Oatmeal Raisin Cookies…$1.50/2
Oatmeal Cookies with Chocolate Chips and Almonds…$1.50/2
Cream Cheese Brownies...$2
Lemon Bars...$2

This year's menu is proud to include ingredients from Sankow's, Four Mile River Farm, Scott's Yankee Farmer, Cato Corner and People's Bakery.

Double Whammy

Find me in two places this weekend!!! I will be at the Higganum Village Market on Friday and Chester Eco Arts Fest on Saturday. (The Chester Eco Arts Fest is at the Chester Meeting House at 10 a.m. until 6 p.m.) There is fun to be had at both events with great vendors, music, food and more...
Don't forget to place your order for the Higganum market by Wednesday 5 p.m. Find the full menu here!

Friday's Market

The Higganum Village Market is tomorrow and I'll be there with this week's tasty offerings.

Lamb Sausage Frittata with Sage and Sheep's Milk Cheese 

( This was sooo popular last week I decided to give it another go!!!)

$10/ 2 pieces

Stuffed Portabella Mushrooms with Pine Nuts, Parmesan and 

Rosemary Focaccia Bread Crumbs

$12/ 2 caps

Baked Macaroni and Cheese with Buttered Bread Crumbs

$10/ 2 generous servings

Bowtie Pasta Salad with Artichoke Hearts, Sun dried Tomatoes, Calamata Olives, 

Parsley, Dill and Feta

$8/ quart (4 generous cups)

I'll have menus and order forms for next week!!! Place your order tomorrow for pick-up at next Friday's market!!!

Higganum Village Market

The following menu will be available to order from for next week's market. Place your order by 5pm Wednesday for Friday pick-up at the Higganum Village Market (3:30pm-7pm.) Please email me orders at alexacdrc@aol.com

Casseroles (serves 8-10 people) Great for Freezing!
Meat Lasagna…$45
Chicken and Spinach Lasagna…$45
White Pesto Lasagna…$32
Cheese Lasagna…$30
Baked Beef Burritos…$45
Baked Chicken Burritos…$35
Baked Bean Burritos…$20
White Bean Gratin…$20
Baked Macaroni and Cheese…$20
Dad’s Classic Meatloaf…$30
Barbecue Turkey Meatloaf…$25
Alexa’s Sheppard’s Pie…$45

Half and quarter size portions are available upon request.

Meats (prices per person or otherwise noted)
Split Roasted Chicken…$10/half
Split Roasted Duck…$18/half
Broiled Salmon (organic or wild caught)…$10
Turkey Meatballs and Chicken Sausage in Marinara…$6

Sides (prices per person)
Maple Glazed Carrots…$3
Sautéed Artichokes, Red Onions and Garlic…$4
Parmesan and Sage Polenta Triangles…$3

Soup, Chili and Chowder (prices per quart)
Beef Chili…$12
Turkey Chili…$10
White Chicken Chili…$10
Clam Chowder…$12
Carrot Ginger or Carrot Dill…$6
Mushroom Bisque…$8

Frittata
Spinach, Tomato and Feta…$4
Mushroom and Caramelized Onions…$4
Asparagus, Dill and Feta...$4
Lamb Sausage, Sage and Pleasant Cow Cheese...$5

Green Salads (prices per person)
Baby Spinach with Blue Cheese, Mushrooms, Toasted Pecans and Red Wine Vinaigrette…$4
Field Greens with Toasted Walnuts, Cranberries, Goat Cheese and Balsamic Vinaigrette…$4

Pasta Salads (one pound minimum)
Farfelle Pasta with Sun-dried Tomatoes, Basil and Parmesan…$6/pound
Spinach and Egg Fettuccine with Calamata Olives, Artichoke Hearts, Grape Tomatoes, Feta Cheese and Dill…$7/pound

Other Salads (one pound minimum)
Organic Wild Rice Salad with Pecans, Scallions, Cranberries and Orange Vinaigrette…$7/pound
Broccoli Salad with Raisins, Peanuts and Sweet Red Wine Dressing…$6
Organic Wheat Berry Salad with Oranges, Pomegranates and Currants (seasonal)…$6/pound
Organic Curried Couscous with Currants, Golden Raisins, Toasted Almond, Carrots and Scallions…$6/pound

Lunch Salads (one pound minimum)
Tuscan Tuna Salad…$6/pound
Organic Salmon Salad…$8/pound
Curried Egg Salad -or- Tarragon Egg Salad…$5/pound
Curried Chicken Salad…$8/pound
Tarragon Chicken Salad…$8 /pound
Classic Chicken Salad…$6/pound
Classic Tuna Salad…$5/pound
Classic Egg Salad…$4/pound

As a chef local, organic and sustainable foods are very important to me. I use as many local ingredients as possible. Ingredients I'm unable to purchase from here in CT are natural and organic.

Gluten Free Wraps!!!

The brown rice wraps I used yesterday at the SGFA Conference were Food for Life. I was calling them life is good, oops!!! Well life is good when you find a tasty wrap. Look for them in the freezer department of your local health food store. If they don't have them ask! Any retailer using UNFI (United Natural Foods) can get them. Their sprouted corn tortillas are also very good. They are great for Mexican lasagnas.

A Mexican Lasagna, sounds silly but they are sooo good. I make home made salsa, that I can in the fall, but your favorite store bought salsa will do.

You will need:
a large lasagna pan
your favorite cheese (soy or dairy), shredded
2 packs of Food for Life corn tortillas, defrosted
3-4 jars salsa

1. Preheat oven to 350 degrees Fahrenheit.
2.Grease your lasagna pan.
3. Spread down some salsa.
4. Layer down about 6 tortillas.
5. Sprinkle cheese.
6. Continue this until all tortilla are used and top with salsa and cheese.
7. Bake until heat through and bubble. Finish under the broiler for a extra crispy edge and toasty brown cheese!!!

This is a great comfort dish for people of all ages and so easy to make. When I have a busy week of catering and cant chop another veggie this is a great dinner. Serve with a salad and you have a quick and tasty meal!!!

Last Day For Easter Orders!!!

It is not to late to place your orders for Easter. Take a look at Delivered Delights or Afternoon Tea. I will be delivering these orders Saturday April 11th.
Orders must be in by midnight Monday April 6th!!!

Email Alexa at alexacdrc@aol.com!!!

***See Delivered Delights for order information!!!

Gluten and Wheat Free Lasagna!!!

Yes that's right, gluten and wheat free lasagna!!!
I made lasagna tonight for dinner and I decided to use Debole's Rice Lasagna Noodles. It was delicious. I'm so happy to have found these noodles and to be able to offer a WF/GF lasagna. I offer a wide range of lasagnas; white, red, pesto, cheese, meat... For prices and options look at Delivered Delights.
Now I have to practice the baked penne and macaroni and cheese!!!

Afternoon Tea

I became obsessed with the idea of an afternoon tea when planning our wedding. We had an afternoon wedding, late for lunch and early for dinner. We stayed on time and budget by having an afternoon tea. This is a great way to have a get together on a reasonable budget. The little sandwiches, cheeses, savory bites and sweets pack a powerful punch. They have intense flavors, great presentation and simple elegance. Whether planning a shower, wedding or casual get together, this can be the way to go. I have put together a menu of my favorites, take a look and plan your next party!**

Tea Sandwiches 36 pieces
Smoked Salmon on Marbled Rye with Cucumber and Lemon Dill Cream Cheese...$55
Roasted Turkey on Cinnamon Raisin Bread with Cream Cheese Butter...$50
Roast Beef Pinwheels with Garlic Herb Cream Cheese...$45
Roasted Peppers and Provolone on Sourdough with Olive Cream Cheese...$50
Pear and Walnut Cheese Pinwheels...$45
Zucchini Bread with Honey Cream Cheese...$35
Black Forest Ham with Honey Mustard on a Buttermilk Biscuit...$60
Sharp Cheddar with Mango Chutney on a Buttermilk Biscuit...$45
Prosciutto with Fig Preserves on White Pullman...$55

Curried Chicken on a Croissant...$60

Savory Bites 36 pieces

Mini Vegetable and Cheese Quiche...$40
Blue Cheese Stuffed Endive...$45
Spinach and Prosciutto Palmiers...$50
Parmesan Cheese Straws with Olive Tapenade...$45
Assorted Cheese Short breads...$35
Smoked Cheese Triangles, Pecan Cheddar and Parmesan Cracked Pepper
Quiche Lorraine Squares...$35 (36 pieces)

Dessert Platters 36 pieces
Assorted Fruit Bars...$45
Lemon Bars, Date Bars, Raspberry Crumb Bars and Blueberry Crumb Bars
Assorted Sliced Breads...$30
Pumpkin, Zucchini, Banana and Apple
Assorted Cookies...$35
Oatmeal Raisin, Peanut Butter, Chocolate Chip and Chocolate Shortbread
Assorted Tea Scones...$40
Raisin, Ginger Almond, Cranberry Walnut and Cheddar Dill
Assorted Brownies...$45
Classic, Chocolate Walnut, Chocolate White Chocolate Chip and Cream Cheese

Other Delights 8-10 servings
Lemon Tart…$20
Chocolate and Cinnamon Cake…$32
Passion Cake…$36
Sour Cream Coffee Cake...$32
Assorted Local Cheeses with Crackers...$45

(Please specify whether you like blue cheese!)

It is not to late to place your orders for Easter. Take a look at Delivered Delights or Afternoon Tea. I will be delivering these orders Saturday April 11th.

Orders must be in by Monday April 6th!!!

Email Alexa at alexacdrc@aol.com!!!

**For delivery information please see Delivered Delights.

Vegetarian Chili for a Party

This yummy chili recipe will make enough to feed an army of friends or great for freezing. I used canned tomatoes, but this would be a wonderful way to use the summer's abundance of tomatoes and peppers.

Black Bean and Sweet Potato Chili
Yield: 20-22 quarts

3-4 T Canola Oil
4 medium Spanish onions, small diced
1 head of garlic, minced
4 jalapenos, minced
6 green peppers, small diced (Any color you like, green were on sale this week!)
8 sweet potatoes, medium diced
8, 28oz cans whole tomatoes (I like Muir Glen!)
6 cups water (Use the cans to get all tomato residue.)
½ cup chili powder (I like Frontier salt-free!)
8 cups dried black beans or 20 cups canned

1. Soak and cook beans as described in the White Bean Gratin recipe.
2. Sauté onions and garlic in oil, cook till translucent and slightly caramelized. Add peppers and sauté until soft.
3. Add sweet potatoes and sauté a few minutes more.
4. Add tomatoes, breaking them up with your hands leaving them chunky. Add all juice from tomatoes and the water.
5. Stir in chili powder and bring to a simmer cook until sweet potatoes are tender. Add black beans and simmer until desired consistency.
6. Garnish with cilantro, cheese, sour cream or your favorite topping.

White Bean Gratin

I have promised to share this recipe since New Years! Because of the long wait I have provided two. Enjoy!!!

Classic White Bean Gratin
Yield: 8-10 dinner size portions

2 large Spanish onions or your favorite sweet onion, small diced
10 cloves garlic, minced
2 T butter
2 T extra virgin olive oil
1 1/2 pounds white navy beans, dried
Salt and pepper, to taste

Topping:
3 cups homemade bread crumbs
3 T butter

9 x 13 inch baking dish or 4 qt casserole dish with at least 2 inch sides

1. Soak beans overnight.
2. Drain and rinse beans. Then put beans in stockpot and cover with at least one inch of water. Do not salt beans!!! Bring beans to a boil and skim off any foam that comes to the top. Reduce heat and cover. Allow beans to cook for at least 1 hour. Test for doneness. When done remove from heat and salt beans. Allow cooling in the pot liquor*.
3. While beans cook prepare the onions and garlic. Sauté over medium heat in butter and olive oil until onions are translucent and garlic aromatic.
4. Drain beans, making sure to save at least 4 cups of the pot liquor*. Add beans to the garlic and onions. Add enough pot liquor so the beans stay most during cooking and almost creamy texture is obtained.
5. Pour mixture in to baking dish.
6. For the topping melt the butter and stir in the bread crumbs. Spread this mixture on the beans and bake in a preheated 350 degree Fahrenheit oven for about 45 minutes. Topping should be slightly browned and bubbling at the sides.


Vegetable White Bean Gratin
Yield: 8-10 dinner size portions

2 large Spanish onions or your favorite sweet onion, small diced
10 cloves garlic, minced
6 carrots, small diced
3 bags baby spinach or regular spinach stems removed
2 T butter
2 T extra virgin olive oil
1/2 pound white navy beans, dried
1 qt favorite tomato sauce (I used my own canned spicy pink Brandywine sauce!)
Salt and pepper, to taste

Topping:
3 cups homemade bread crumbs
3 T butter

9 x 13 inch baking dish or 4 qt casserole dish with at least 2 inch sides

1. Soak beans over night.
2. Drain and rinse beans. Then put beans in stock pot and cover with at least one inch of water. Do not salt beans!!! Bring beans to a boil and skim off any foam that comes to the top. Reduce heat and cover. Allow beans to cook for at least 1 hour. Test for doneness. When done remove from heat and salt beans. Allow them to cool in the pot liquor*.
3. While beans cook prepare the onions, garlic, spinach and carrots. Sauté over medium heat onions, garlic as in the classic gratin adding the carrots near the end. Add ½ cup of water once onions are translucent and garlic aromatic. Once simmering, add the spinach and cover. Cook until spinach is wilted.
4. Drain beans and add to the vegetable mixture. Stir in the tomato sauce.
Pour mixture into the baking dish.
5. For the topping melt the butter and stir in the bread crumbs. Spread this mixture on the beans and bake in a preheated 350 degree Fahrenheit oven for about 45 minutes. Topping should be slightly browned and bubbling at the sides.

*pot liquor or pot likker refers to the liquid resulting from the cooking of meat or vegetables.

Delivered Delights

Alexa Carlson Catering is now offering
Delivered Delights…Entrées, Sides, Soups, Salads and More!!!

All items made to order using local, natural and organic ingredients.

SPRING FLING SPECIAL!!!
From March 1st through June 1st
FREE DELIVERY!!!

We deliver to homes within 20 miles of Deep River, CT each Thursday for all orders received by midnight on the Monday of that week. A confirmation email will be sent Tuesday.

A $50 minimum per order is required. All orders must be paid COD.

Please order via email: alexacdrc@aol.com.

Special orders available upon request please call
(860)227-6683.


Casseroles (serves 8-10 people) Great for Freezing!
Meat Lasagna…$45
Chicken and Spinach Lasagna…$45
White Pesto Lasagna…$32
Cheese Lasagna…$30
Baked Penne with Ricotta…$20
Baked Beef Burritos…$45
Baked Chicken Burritos…$35
Baked Bean Burritos…$20
White Bean Gratin…$20
Baked Macaroni and Cheese…$20
Dad’s Classic Meatloaf…$30
Barbecue Turkey Meatloaf…$25
Alexa’s Sheppard’s Pie…$45

Half and quarter size portions are available upon request.

Meats (prices per person or otherwise noted)

Split Roasted Chicken…$10/half

Split Roasted Duck…$18/half
Broiled Salmon (organic or wild caught)…$10
Turkey Meatballs and Chicken Sausage in Marinara…$6
Sausage with Peppers and Caramelized Onions…$6
Grilled Butter-flied Leg of Lamb…$8

Sides (prices per person)
Haricots Verts with Caramelized Shallots…$4
Maple Glazed Carrots…$3
Roasted Winter Vegetables -or- Grilled Summer Vegetables…$4
Sautéed Artichokes, Red Onions and Garlic…$4
Parmesan and Sage Polenta Triangles…$3
Roasted Fingering Potatoes…$3
Mashed Potatoes…$2
Oven Roasted Potatoes with Sweet Paprika…$2

Soup, Chili and Chowder (prices per quart)
Beef Chili…$12
Turkey Chili…$10
White Chicken Chili…$10
Clam Chowder…$12
Carrot Ginger…$6
Mushroom Bisque…$8
Corn Chowder with Turkey Sausage…$10

Quiche (nine inch/eight slices)
Smoked Salmon, Caramelized Onions and Spinach…$22
Lorraine…$18
Spinach, Tomato and Feta…$18
Mushroom and Caramelized Onions…$16

Green Salads (prices per person)
Baby Spinach with Blue Cheese, Mushrooms, Toasted Pecans and Red Wine Vinaigrette…$4
Field Greens with Toasted Walnuts, Cranberries, Goat Cheese and Balsamic Vinaigrette…$4
Classic Caesar Salad…$3

Pasta Salads (one pound minimum)
Farfelle Pasta with Sun-dried Tomatoes, Basil and Parmesan…$6/pound
Spinach and Egg Fettuccini with Calamata Olives, Artichoke Hearts, Grape Tomatoes, Feta Cheese and Dill…$7/pound
Salsa Pasta Salad with Black Beans, Red Peppers, Cilantro and Roasted Corn…$7/pound

Potato Salads (one pound minimum)
Red Skins with Shallots and Creamy Dill dressing…$4/pound
Roasted Fingerling Potatoes with Red Onion, Calamata Olives, Flat Leaf Parsley and Whole Grain Mustard Vinaigrette…$6/pound
Southwest Potato Salad…$6/pound

Other Salads (one pound minimum)
Organic Wild Rice Salad with Pecans, Scallions, Cranberries and Orange Vinaigrette…$7/pound
Broccoli Salad with Raisins, Peanuts and Sweet Red Wine Dressing…$6
Organic Wheat Berry Salad with Oranges, Pomegranates and Currants (seasonal)…$6/pound
Organic Curried Couscous with Currants, Golden Raisins, Toasted Almond, Carrots and Scallions…$6/pound

Lunch Salads (one pound minimum)
Tuscan Tuna Salad…$6/pound
Organic Salmon Salad…$8/pound
Curried Egg Salad -or- Tarragon Egg Salad…$5/pound
Curried Chicken Salad…$8/pound
Tarragon Chicken Salad…$8 /pound
Classic Chicken Salad…$6/pound
Classic Tuna Salad…$5/pound
Classic Egg Salad…$4/pound

Salad Dressing

I always seem to be the one bringing the salad and this simple start to the meal is always a hit. I make my own salad dressing, toast some nuts and rummage through the cheese drawer. Friends are always asking about the dressing and I think to myself it's only a few ingredients, it's so easy. The traditional ratio for salad dressing is 3:1, meaning 3 cups of oil for 1 cup of vinegar. That's a whole lot of oil! Not only does this weigh your healthy salad down, but can hide the subtle flavor of the greens. I like to go by taste! If you are using a sweeter acid like balsamic, citrus juices, rice wine vinegar... I would use only a few tablespoons of a very good oil. I like Zoe Organic Extra Virgin Olive Oil, but I also love walnut, almond, truffle and toasted sesame oil, just to name a few. To make your greens even tastier add a little something for sweetness and crunch. You can use anything! I love celery root, fennel, cranberries, strawberries, blueberries, raisins, toasted almonds, pine nuts and cheese...
Cheese is full of unlimited possibilities. A great cheese adds character to any meal, 1st course to the last. There are great local cheeses from Cato Corner Farm and Beaver Brook Farm, just to name a few. There are foodie books galore and of course the Internet to find local farms. Make a day of traveling around your state and tasting what your local artisans have to offer. For example right down the street from Cato Corner is Priam Vineyard, they have wine tastings and a farmer's market during the summer months. Beaver Brook is located near Ashlawn Farm, Four Mile River Farm, Scott's Yankee Farmer and White Gate Farm. For many of us this all day shopping isn't practical. However, Fromage in Old Saybrook offers a wide selection of cheeses and specialty items for your pantry.
Aside from yummy cheese, tasty tidbits and a simple vinaigrette. The greens have to be the best. Being the foundation of the salad they have to be fresh and have great flavor. We buy ours from White Gate Farm in East Lyme. Yes, they have greens this time of year. The last batch of greens I bought for salad was mache and arugula. They also have great mustard greens, two kinds of watercress, and a gourmet salad blend. Their selection does change regularly, but they are great at sending weekly updates via email.

Simple Vinaigrette

1/2 cup White Wine Vinegar

1t Honey, Three Sisters Farm

1t Organic Dijon mustard

kosher salt and fresh cracked pepper, to taste

4T Zoe's Organic Extra Virgin Olive Oil

Whisk together and enjoy.

This makes enough for a few days!

Wheat and Gluten Free

Last week my good friend Laurencia asked me to be a part of the Shoreline Gluten-Free Association. Although I'm not wheat and gluten intolerant I have many friends and family members who are. At their monthly meeting I learned that 15% of the population is dealing with this daily struggle. I was surprised by how much wheat is out there. The obvious breads, pastas, crackers and sweets are just the tip of the iceberg. Almost every label you read has modified food starch and now the question has to be, "where does that starch come from?" The starch can come from many places. Potatoes, corn, rice and tapioca are commonly used but wheat by far is the most common. This is where the 1-800#'s can be useful, call them up! You finally have a good reason to use your cell phone in the middle of the grocery store.

I already love many different grains; quinoa, millet and the wide family of rice. Matthew and I cook and eat these on a daily basis. We have been looking to incorporate them into catering and now the time has come. With these grains, as with all your foods, you have to be careful of cross wheat and gluten contamination. Always read the labels! Soups and stocks are another culprit for wheat starch. This never occurred to me because I make my own soups and stocks from scratch. If a thickening agent is needed there are great alternatives to a roux. Not only will cornstarch and arrowroot thicken your soups, stocks and gravies it will do so with out the extra butter!

As for those breads, pasta, sweets and crackers....there are so many WF & GF products out there that are very tasty. I was surprised at how great some of the products are, some even tastier then the conventional alternatives. I love Pamela's cookies! You can find many of these products at your grocery store in the health/organic section or your favorite natural food market. I have enjoyed the last week trying out different recipes. I am trying to stay away from recipes calling for additives and that has been a challenge. Although many come from natural ingredients, I'm not a fan. For instance xanthum gum comes from fermenting corn. There is no avoiding this product in commercially made items (Pamela's cookies,) so I choose to avoid them in homemade baking and cooking. When you start looking at these additives you find they are in everything; livestock feed, cat food, baked goods and meat and poultry packaging. I think you catch my drift! Xanthum gum is used in WF & GF baking because it adds stability and strength to wheat alternative flours. I have made some very tasty brownies and shortbread without any xanthum gum. I used the Arrowhead Mill's GF & WF Baking Mix and the batch used contained no additives. This may not always be true, so if important to you read the label every time you buy. Please enjoy!

Alexa's Chocolate Shortbread

1 cup Arrowhead Mill's GF&WF Baking Mix

1/3 cup Green&Black Cocoa Powder

3T corn starch (WF & GF)

1/2 cup Confectioner's Sugar (WF & GF)

3/4 cup butter

1. Put all dry ingredients into food processor bowl and pulse to mix.

2. Add butter to dry ingredients (for easier mixing cut the butter into small cubes). Process ingredients until they come together in a ball.

3. Divide dough in half and roll into logs about 1inch in diameter. Roll in wax paper and refrigerate for at least 2 hours.

4. Slice logs (about 16 cookies per log) and place in baking sheet in a 350 degree Fahrenheit preheated oven. Bake about 12 minutes or until cookies are firm but not colored.

5. Let rest 5 minutes then transfer to cooling rack.

Alexa's Chocolate Brownies

140g butter

200g dark chocolate (WF & GF)

340g cane sugar

4 large eggs, beaten

140g Arrowhead Mill's WF & GF Baking Mix

2t baking powder (WF & GF)

1/2t salt

1t vanilla extract

9x11 inch pan (lined with foil and then greased)

1. Preheat oven to 350 degree Fahrenheit.

2. Melt butter in sauce pan and then add chocolate, stir with heat proof spatula until chocolate is melted. Mix in the sugar. Remove from heat and let cool.

3. Add vanilla to the eggs. Pour egg mixture slowly into the chocolate mixture (be sure to keep mixing so you don't cook the eggs.)

4. Sift dry ingredients together and stir into the wet ingredients.

5. Pour into prepared pan and bake for 30 minutes. Be sure not to over bake.

Our Feathered Friends

Ok, I know my first post in the New Year and I'm talking about birds. Here in Connecticut we were hit with a pretty big snow storm and what better thing to do then watch our feathered friends. I can't get enough!
Matthew (my husband) has noticed on several occasions I'm in the same position, staring out the same window as when he gets home from work as when he left. I know, how lazy can you be?
I must say very lazy, but they have become my friends. I feed them, water them and care deeply for there well being. I have lost three birds over the last year that I had become very found of. I had a little House Sparrow that just wasn't right, he couldn't fly well. We all know that being able to fly well for a bird is very important. I was hoping that if he just made it through another molt his feathers would be stronger and away he'd go. No such luck!
Then a White-throated Sparrow had a similar story. The Mocking Bird was maybe the hardest. They are such friendly and happy birds. This sweet bird met its fate by a cunning hawk. But, for these sad stories there are as equally happy moments when watching and becoming friends with the birds.
My favorite is about a Carolina Wren. What a trooper. He too had a rough start and couldn't fly well. This time it was only the feathers. He was from a late clutch and must have missed out on some important nutrients because his flight feathers were just not right. The cold didn't get him down. He hunkered down in the basket by our back door. Being such a softy I lined the basket with leaves and pine needles, kept the feeders full and the bird bath heated. Low and behold his next set of flight feathers grew in and away he could fly. But, not to far. I found him a week later; he moved to the basket on our barn. To my surprise he needed the larger basket because he made a friend. My misfit wren now has a mate and I watch their antics everyday around the house.