Playing catch up is rarely much fun but this time it's proving to be. Since writing last, we threw many a private Christmas party and catered a good handful of offsite celebrations. Basically, we've been busy having a good time.
When so much piles up, it's a lot easier to use photos to tell the story than try and recall through words. We won't cover everything but here are a few highlights of what's been happening at Feast. The point is: we need to get you up to date so we can fill you in on the stuff going on NOW!
Dare I say that we did a catering for Mr. Armani? We did. Actually, what I thought was going to be a high end affair, turned out to be a promotional event out of an eyeglass store off of Friedrichstrasse. Oh well, but it was still a lot of fun and quite special- it certainly challenged our ability to make big things happen out of little spaces! One of the most exciting parts of the event was making these delicious and oh so sweet looking Guyere-Thyme Icebox Crackers. We topped them with a dollop of Delice
Argental (a luxurious, double cream cow's milk cheese from France) and our own
(makes 20 crackers)
1 cup all purpose flour
1 teaspoon sea salt
1/4 teaspoons chopped fresh thyme
3 tablespoons very cold unsalted butter, cut into small pieces
1/4 cup finely grated Gruyere cheese
1/4 cup milk
1 large egg white, lightly beaten
1) Combine the flour, salt, pepper, and chopped thyme in the bowl of a food processor. Pulse to combine. Add the butter and pulse until the mixture resembles a course meal. Add the cheese and pulse until combined. With the machine running, add the milk. Process until the dough comes together and is well combined.
2) Transfer the dough onto a clean work surface. Shape the dough into a 2-inch wide log. Wrap the log with plastic wrap and refrigerate for at least 24 hours.
3) Heat the oven to 163°C/325°F. Slice the well chilled log into 1/4-inch think slices. Place on baking sheet and bake immediately, rotating the baking sheet half way through cooking until crackers are golden brown and firm in the center. Cooking time is approximately 25-35 minutes. Don't let them get too dark! Transfer them to a cooling rack until completely cool and store in air tight container.
We took these caramelized figs and put them on top of goat cheese smeared crostini. Then we drizzled them with our homemade balsamic-rosemary syrup. A fast, tasty and elegant hors d'œuvre.
I've got my sights on starting my own product line in 2011- a little Feast to take home. I offered a small selection of things during December to get an idea of how it would look and of course, how it would taste. People really took to it.. buying 'em up for Christmas gifts and everything! The salted caramel coulis was a big hit, especially after I went around dipping my cut-out Christmas cookies in it and offering samples. Expect more of this soon...
This is my Blue Ribbon Photo of the entire day: Ella. She's the daughter of friends of mine and though she started out quite demure, she was break dancing to Frosty the Snowman before long. A few candy canes and some sugar cookies- would make anybody wanna bust a move.
Moving into the new year, we teamed up with Network Awesome for some viewing fun. Here, the guests anxiously await the showing of Winter of the Witch, an old favorite of mine from elementary school. I had been looking for it for years but our friends at the Network of Awesomeness worked their own magic and made it appear- live streamed- in our Cellar Cinema. Network Awesome is a free online TV network that digs up good old stuff. Watching TV is fun again!