Sunset Catering

Monday, January 9, 2017

Catering your Special Events

This graduation banquet in a rustic barn, was an especially exciting event to cater since it was my daughter that was graduating. The kids all dressed up so beautifully and it fun to see them enjoy the evening, each other and the dinner and dessert,of course! We served a variety of salads, the Wild Rice Pilaf, her favorite Creamy Roasted Tomato Chicken and plenty of other favorites all around!

The dessert buffet consisted of a selection of mini tarts and fresh fruit. We had a beautiful area to decorate with lanterns, shells and many aqua colored accents. It was interesting that unknowingly the seniors were wearing colors that matched the decor! It was a splendid evening and everyone took plenty of photos in their niceties. As I always say, Sunset Catering loves to make your event very special!

A sweet final touch: The Naniamo Bars (pictured above) that we make so often for dessert buffets, showers, appetizer evenings and for afternoon teas.

May all your sweet dreams come true with Sunset Catering!

Sunset Catering, Evelyn Hoefakker (360) 927-8551

sunsetcatering@hughes.net

Sunday, January 8, 2017

Catering and Cookbooks

Many catering recipes and ideas come from one of my recently published cookbooks. The recipes are very easy to follow and there are many delicious ones to try. You will find that often you have the ingredients on hand! They are available to purchase directly from me by emailing me or find them in Lynden WA at Surroundings or at The Green Barn.

sunsetcatering@hughes.net

Saturday, January 7, 2017

Fresh! The Kiwi Sunrise Beverage

Happy New Year!

There are ways to get your Vitamin C in the winter! Fresh fruit from sunny and warm parts of the world get flown to us on a regular basis! So wonderful! This Kiwi Sunrise beverage lets us take advantage of plenty of them. You can cut down the amount of sugar depending on the sweetness of the fruit you use. This recipe serves the need of four vitamin hungry people.

Kiwi Sunrise

1 cup fresh orange juice

1 ½ cups fresh or frozen strawberries

¼ cup sugar

15 ice cubes

4 kiwis, peeled and quartered

Method:

· Combine all ingredients in a blender except the kiwis.

· Whirl until very smooth.

· Add kiwis and blend very briefly. The seeds should not be broken up. Serve immediately.

Going with the Sunset Catering theme of freshness, I thought this recipe was a perfect winter drink to promote.

I hope you are enjoying this spattering of recipes in the midst of the catering posts!

Friday, December 30, 2016

Sample Menu from Sunset Catering

We often have requests for sample menus. Late last summer we did a wedding reception for a friend at her family's farm. It was a beautiful day and everyone enjoyed the dinner and desserts as well. This is the menu the couple chose.

Late Summer Wedding Menu

Sparkling Blackberry Lemonade Punch

Ice water with Lemon slices

Fresh Greens with Assorted Dressings and Toppings

Greek Fresh Vegetable Salad with White Beans

Fresh Fruit Platter

Dinner Rolls

Roasted Red Potatoes with Rosemary

Smoked Salmon Linguine Alfredo

Roasted Seasonal Vegetables

Greek Herb and Lemon Chicken with Feta Cheese

Northwest Seasoned Prime Rib, sliced at the Buffet

Coffee and Tea Selection

Dessert Selection:
Nanaimo Bars
Almond Triangles
Strawberry Meringue Kisses
Lemon Mousse Mini Butterfly Cakes
Petite Chocolate Tiramisu

Contact Sunset Catering for a menu to suit your taste and that will work with your budget.

Sunset Catering, Evelyn Hoefakker

sunsetcatering@hughes.net (360) 927-8551

Thursday, December 29, 2016

Crepes for New Years Breakfast

Welcome the New Year with a delightful breakfast of Crêpes!

Crêpes were a special part of an event I catered a couple weeks ago. I used oat* flour for some of them for a gluten free option. Both varieties were enjoyed immensely!

We find that Crêpes are good right out of the frying pan! Crepes are also good stuffed with fruit or topped with sugar and cinnamon. And, even just as yummy, with a savory spinach filling! They are healthier than pancakes because of their generous egg content and the omission of oils.

The Recipe for Crêpes:

3 large eggs
1 cup milk
½ cup water
2 tbsp. melted butter
1 cups flour (regular flour or oat* flour)
1 tbsp. sugar
¼ tsp salt

Method:

Beat together the eggs and milk with a wire whisk.
Whisk in the melted butter.
Stir the flour with the sugar and salt in a small bowl.
Add the flour mixture to the egg mixture using a wire whisk.
Cover and chill the batter for at least 30 minutes.
Pour the prepared batter into a round heated and slightly greased frying pan. Tilt the pan to make a perfect circle.
Flip the crêpe after about 2 minutes. Cook 1 minute more on the other side.
Keep crêpes warm until serving. Place wax paper between the crêpes to keep them from sticking together.