Posted on Author Patricia Catering Categories Recipes

Fall Comfort Foods

As Fall has fully announced its arrival, the types of food we take comfort in have shifted. That is seen in the orders we are taking and the event menus that are being planned. The menu has shifted from light, cool, and crisp culinary selections to warm, hot, and savory choices. Food availability and selection traditionally changed with the seasons, and we’re excited to see our Omaha catering kitchen menu changing now.

An Omaha Catering Company Party

For our annual company party, we had strong requests for hot dogs and brats cooked over a campfire. Accompanying them on the roasting sticks were marshmallows. Whether you like them barely touched by fire or completely black and gooey—no S’more is complete without the chocolate and graham cracker sandwich.

Some of Our Fall Favorites

Our Fall favorite menu items highlight the best ingredients the season has to offer.

  • Rosemary Chicken—a boneless breast with apple stuffing, seasoned with Fresh Rosemary and topped with Cider sauce
  • Sliced Roast Turkey—drizzled with savory juices fresh mushrooms
  • Meatloaf—studded with provolone cheese and topped with smoky bacon strips
  • Whipped potatoes—with chives, parmesan cheese and roasted garlic
  • Seasonal Vegetable Medley—whether it is grilled or roasted we love this veggie side that often incorporates squash this time of year.

Soup Season is Here!

Fan Favorite Soups:

  • Creamy Curry Butternut Squash
  • Tomato Basil Bisque
  • Traditional Con Carne Chili

All of our soups come with house-made croutons and oyster crackers.

Omaha Catering for Your Fall Event

Do you have a company event this Fall? Would you like to give your guests some of these Fall comfort foods? This list is just the beginning of course. Give us a call or send a message telling us about your event and we’ll be happy to see if we can help make that much more delicious. Happy Fall!

Posted on Author Patricia Catering Categories Recipes

Your Catering Company’s Favorite Salsa Recipe

One of the condiments we find ourselves bringing to nearly every Omaha catering event is our homemade restaurant-style salsa. Homemade restaurant-style salsa is a hit with nearly everyone at any event we cater. Now we’re sharing our recipe with you so you can keep enjoying it at home. We’re also throwing in a bonus recipe for our roasted beets – another customer favorite.

PC and C Version of Restaurant Style Salsa

Ingredients

  • 8 pounds of ripe, meaty Roma Tomatoes
  • 3 jalapenos and 3 Hungarian hot banana peppers (leave the seeds in for a hot salsa—We do!)
  • 3 cups of chopped yellow onions
  • 1 cup chopped fresh cilantro
  • 4 large minced garlic cloves
  • ½ cup white vinegar
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon balsamic vinegar

Instructions

  1. Bring a large pot of water to a rapid boil. Drop the tomatoes in the boiling water for 30 seconds then remove. Peel the tomato skins and chop in food processor.
  2. Place the tomatoes in a large stockpot along with the vinegar. Add all remaining ingredients. Stir to combine, bring to a boil, reduce the heat to medium and simmer uncovered for 10 minutes.
  3. While the salsa is simmering, follow standard canning procedure to sterilize the jars and lids.
  4. Fill the hot jars with the hot salsa, leaving ¼ inch headspace. Wipe the jars and close the lids. Place the jars in boiling water for 15 minutes. Make sure the jars fully submerged underwater with several inches of water above them. Remove the jars and let them rest undisturbed for 24 hours before moving them.
  5. Store in a cool, dark place. It is best to use within a 6-month time frame, but it will keep up to a year.

Recipe makes 8 pints.

Roasted Beets

Ingredients

  • 12 beets
  • 3 tablespoons EVOO
  • 1 ½ teaspoons fresh thyme leaves, minced
  • 2 teaspoons coarse sea salt
  • 2 tablespoons raspberry vinegar
  • Juice of 1 large orange

Instructions:

  1. Preheat the oven to 400 degrees.
  2. Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets into chunks.
  3. Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves and salt. Roast for about 30 minutes until the beets are tender. Remove from the oven and immediately toss with vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

These are great on by themselves or on a salad with some locally sourced goat cheese and balsamic vinaigrette.

Your local extension service is a great resource for planting and preserving your harvest.