Newsletter :: December

Classic Cuisines Catering

distinctive   eclectic   unforgettable

Chef Kelly Fisher adores the holiday season. Let’s face it -- it’s the gathering of family, friends and business colleagues that keeps Classic Cuisines Catering in business.

Our company thrives on word of mouth and loyal repeat business. Some of our clients have been with us for over 10 years. Some have not only shared us with trusted business partners, they have had us at their personal baby christenings and the weddings of their children. This makes us exceptionally proud and tremendously grateful.

Classic Cuisines Catering and it's entire staff, wish you and yours a truly safe and holly holiday.

I prefer French Thyme  when creating savory winter dishes. These types of meals compliment this distinct, musty, grounded minty-green herb. I also appreciate how Thyme blends well with so many other spices. It provides distinct depth to my homemade soup stocks and gravy. A favorite and unusual use of lemon thyme is in of all things sherbet.  Lemon Thyme Sherbet is a great detail to an elegant wedding.
It’s not unusual at this time of year to have Weddings , a Classic Cuisine Catering specialty, a New Years Eve Wedding is especially elegant and fun.

Pomegranate is a globular rich ruby red seed juice filled fruit ( how's that for a mouthful ) that is a Middle East treasure. These seeds offer a wonderful surprise to my cooking. I like to add it to an especially delicious asparagus salad with fresh parsley and lemon, perfect with a fish dish. I also adore the contrast of brilliant color on a bed of green leafy lettuce, with sections of grapefruit, walnuts and gorgonzola. I find that pomegranates seeds are a fabulous and very unique addition to stuffings for Roasted Pork or Cornish Hen, another Classic Cuisines Catering specialty.

As useful as this fruit  is I remember being completely puzzled as how to de-seed the darn thing. I found these tips online: How to de-seed

 

Parsnip the kindred paler version of the carrot is tremendously sweet and nutty. Used in soups, stems and casseroles* (*some thing one might find in my exclusive Home Sweet Home Buffet ) Parsnips has had a traditional place at the December holiday table for centuries,  especially in England. One of my favorite ways to use parsnips is grated raw in a fresh salad or roasted in a mixed root medley with potato and beet.


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

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