Caramelized Onion and Mushroom Tartlet

These decadent tartlets make for impressive appetizers when hosting a party. You can serve them with a balsamic drizzle or as is. The caramelized onion and earthy mushroom blend harmoniously with the buttery puff pastry. This is a crowd pleaser!

 

Ingredients:

1 package good quality puff pastry

1.5 cups chopped onions

2 cups chopped mushrooms

4 tablespoons butter

½ cup grated parmesan cheese

½ tablespoon olive oil

 

Method:

1.     Thaw pastry according to package instructions

2.     Preheat oven to 400. Heat sauté pan with olive and cook mushrooms ubtil the water evaporates. Set mushrooms  aside

3.     In the same pan, heat butter until bubbly and add onions. Lower heat to medium and cook, stirring often until onions soften and caramelize. Remove and cool

4.     Cut puff pastry into 2x2 squares. Poke holes all over the pastry and top with onion and mushroom mixture and sprinkle with parmesan cheese

5.     Bake at 400 for 20-25 minutes until golden brown

 

IMG_0459.jpg

WWILMA EVENT

We had the honor of catering and attending the first ever WWILMA (Working Women In Larchmont Mamaroneck) event. It was hosted by realtor extraordinaire, Linda Filby. Her goal was to bring working women in our community together and build a network within our towns. We set her tables with handpainted gold leaf name cards, custom florals and candles. Guests enjoyed a buffet dinner of brined chicken breast with arugula pesto and cured tomatoes, whipped brown butter sweet potatoes and a kale and apple salad with house made parmesan crisps.

 

 

35th Birthday in the Manor

We had a great time organizing our client's 35th birthday dinner! She gave us her vision for the evening and we got straight to work. She wanted elevated rustic comfort food, cocktails from her favorite bars in the city and a whimsical tablescape. She started the evening with a gorgeous charcuterie and cheese board. Our waiter passed appetizers of Middle Eastern lamb meatballs in a light tomato sauce with a harissa yogurt. She and her guests sat down to a plated three-course dinner, starting with a winter salad with prosciutto crisps, followed by slow cooked beef shank ragout on a bed of polenta and for the grand finale: freshly fried zeppole with a trio of dipping sauces. One of our greatest joys is transforming a clients home to a private dining experience and creating cherished moments!