Newsletter :: November

Classic Cuisines Catering

distinctive   eclectic   unforgettable

'Tis the season for eating. To say that the food is ever so bountiful as we give thanks for family and friends around the Thanksgiving holiday table is an understatement. Its all about the meal!

Chef Kelly Fisher would not be in business creating remarkable holiday eating if it were not for the clients who continue to utilize all that we have to offer, think of us for their holiday catering needs and share our name with those who could benefit from what we do best.

For your business we are eternally grateful. To all of you, your family and friends we at Classic Cuisines Catering wish you a safe and joyous Thanksgiving filled with fresh sage stuffing, astounding cranberry/walnut muffins and sweet roasted butternut squash --- provided of course by us!

SAGE I adore the savory aroma of sage, it’s silvery green leaves, and all that it brings to the traditional celebratory cooking of the autumn harvest. Sage is signature to stuffing. In my opinion no stuffing is complete without the use of sage. I find I also utilize sage in many other ways; as a rub for pork or other meats, in egg dishes and I adore the affinity sage has with onion. When I want to compliment my use of onion I add a bit of sage.

CRANBERRIES I think the harvesting of cranberries is one of the most beautiful natural visions I have ever seen. Traveling in the east during autumn alone of course is nothing less than breathtaking. The contrast of the ruby cranberry harvest against the background of the turning trees is stunning. The history of the cranberry fascinates me, the fact that for centuries cranberries compliment our harvest table is pretty cool. I of course make a cranberry relish, but am beginning to really appreciate cranberry as a preferred sweet at the end of a meal. It’s a fascinating ingredient in tarts, cookies and as a refreshing ice mixed with a snappy liquor.

 

BUTTERNUT SQUASH They named this winter squash well, once baked it’s mellow golden meat is positively buttery. The crispness of the fall, has me cooking more with all kinds of squash, yet butternut has to be my all time favorite. It's sweet and nutty, and a compliment to just about any main meal. Roasted and pureed it makes an astounding soup, especially with a touch of coriander and nutmeg. I love baking with it. Classic Cuisines Catering will use it this season in muffins, cornbread or even in hearty sweet breads with nuts and raisins. Ever try it in a stew or in your chili? It’s additionally fabulous stuffed. Squash is also remarkable and rather surprising in Lasagna especially paired with a homemade sweet Italian sausage.


Chef Kelly Fisher ~ Classic Cuisines Catering ~ THIS is what we do.
Call us ~ 630.671.1850 ~ Email us 

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