LOTS happening at The Cantering Caterer this time of year!  Tomorrow we are meeting with editors at The Knot.com, PartySpot.com, Elegant Bride, and The Bridal Guide.  These interviews will be about new things happening in weddings, green conscious weddings, summer parties, and new trends in catering and event design.  We are really excited!

The Cantering Caterer was just hired to cater and design a fantastic wedding in Easton, CT.  Working out of an acre sized clearing in the woods we will deliver a memorable night to 100 guests under a tent and canopy of trees.  The very next day we will transform a private home into a magical setting based on “Where the Wild Things Are,” for a childrens birthday party.

We were hired today to cater an opening for a French artist at the home gallery of a prominent collector in Greenwich.  We will do a classic French menu, paired with amazing wines, (all white!), and our service staff that day will all be native to France.  This will be an unbelievable event!

Roger Williams University just contracted us to cater their tailgate before and after an away lacrosse game on Saturday.  We will have an exciting barbeque in the cold as we cheer The Hawks to victory!

 Every caterer says “now is the time to start planning your summer party.”  Now, its true!  Now IS the time to schedule your date.  Despite the gloom and doom in the financial papers lately people are booking parties and events more that ever before.  We noticed that over the Christmas school break many people that normally would have been away stayed home and had parties.  Small dinner parties, large cocktail parties…  Now really is the time…

Lastly, we were just contracted to cater a Kentucky Derby Party.  This is the day of the year in the sport of kings!  We are service a traditional Derby menu and we start testing Mint Juleps this week!

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But I don’t like turkey, stuffing, sweet potatoes and cranberries……..

There are people (believe it or not) who don’t like the traditional Thanksgiving fare. Some people are allergic to turkey or to the ingredients in processed turkeys that “plump them up” (soy, wheat and nut allergies, beware). Don’t forget, there are also those who are vegetarians that we have to consider accommodating for the holiday meal.

In a restaurant that I used to own, we’d serve about 15% non-Turkey dinners on Thanksgiving. Duck, steak and fish were the selections we added to the special day menu.

First, for the vegetarian (or for the Italian family that must have a pasta course) I like to infuse the flavors of fall vegetables with the dish. A lasagna roll-up with spinach, mashed cooked butternut squash, ricotta cheese and fresh mozzarella is colorful and very tasty. They are easy to serve too because they are individual portions. I add blanched julienne strips of carrots and parsnips sometimes for little more substance and texture. Topped off with a sage flavored béchamel sauce and you have a new holiday staple.

Duck is the number one alternative to Turkey on Thanksgiving. Pre-roasting the ducks whole with sprigs of thyme and halves of oranges stuffed inside gives them a real nice flavor. Don’t forget to prick the skin with a fork to help de-fat the ducks. I cut them in half, partially de-bone them then blast in the oven to a crispy skin finish just before serving. Fruit compote is a great accompaniment. Spike it with a little orange liqueur for rich taste.

Stuffed flank steak roulade is a beef dish that can surely be a hit. Strips of fennel, carrot, red onion and peppers that are lightly sautéed first, flashed with some sherry wine and added to a butterflied flank steak. A little seasoned bread crumbs sprinkled on top, salt, pepper and poultry seasoning (got to have that seasonal flavor) then rolled and tied. Roasted to medium rare I like to serve this with an English stout gravy.

For the fish dish, here in New England, Cod is the plentiful bounty from the sea. Baked scrod topped with a fine dice of blanched turnip and tomatoes with a hint of garlic and sage (of course, it’s a must flavor on Thanksgiving) makes an incredible non-Turkey entrée for the holiday. I like this on a bed of sautéed beet greens or swiss chard. A chardonnay beurre blanc pulls it all together.

So, as you send out your invites this year for your Thanksgiving Feast, don’t cringe when your guest informs you, “Sure, but I don’t eat turkey…”. You now have alternative ideas to present.

Chef Scott G.

Also, this month The Cantering Caterer donated hors d’oeuvre and staff for the Annual Spin Odyssey Fundraiser at the Saugatuck Rowing Club for 120 guests, Hors d’oeuvre and staff for The Red Cross’ “Red Circle” held at Tiffany in Westport for 40 guests, a dinner for 8 plus staff for the Grasmere Eldercare Center, a dinner for 8 plus staff for Near and Far Aid, a dinner for 8 plus staff for “Dress for Success” benefit, and side dishes for the Clasp Homes fundraiser for 100… Busy month!

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Turducken
Preparing a Turducken for the holiday requires a certain commitment to your dinner, a theatrical flair, and a sense of culinary adventure! A Turducken is a turkey which has been stuffed with a chicken that has been stuffed with a duck. As your guests sit at the table expecting the same old dried out turkey with no flavor they will be in total shock as you slice through this moist, tender, flavorful concoction like a loaf of bread!

Use your favorite stuffing recipe, be sure to use the giblets – that’s where the real flavor is! I used a Grand Marnier and Dried Apricot Stuffing with a little Andouille sausage to give that little extra kick!

Ingredients:
1, 18-19 pound fresh Turkey
1, 7 pound fresh Duck
1, 3-4 pound fresh Chicken
1 recipe, Dried Apricot and Grand Marnier Stuffing (recipe follows)
4 oranges
Buy the birds at your local butcher shop and bat your eyelashes until he agrees to debone them for you! This will save a LOT of time If you must debone the birds yourself get a nice bottle of wine, a good sharp paring knife, and a whole uninterrupted afternoon. You must remove every bit of bone and cartilage from the chicken and the duck. Leave the drumsticks and the wings on the turkey – they are necessary for the appearance of the final product. (Instructions on deboning follow).

To assemble the Turducken:
Lay all three birds skin side (breast) down on a clean flat surface. Starting with the turkey, press firmly into the flesh a coating of about ¾ of an inch of the stuffing. Lay the duck on top of the turkey and stuffing, spread it out repeat the process only this time use about ½ inch of stuffing. Next, lay the chicken on top and put a small mound of stuffing in the center.
Here is the tricky part… Cut 5 pieces of butchers twine into 30” lengths. You want to tie the turkey back together so that it looks like a turkey again. Slide each piece of the cut twine under the turkey. Gently fold the sides of the turkey up and tie it back together. It may take a few tries, or a few extra pieces of twine but that is ok!

Lastly, flip your bird! Turn it over and place in a roasting pan. Squeeze the juice of the oranges over the skin, cover in foil and put it in the oven at 225F. You want to cook it slow and low! You need to cook a Turducken this size for about 8 hours. During the last 2 hours you can uncover it to brown the skin. To make sure it is done stick a meat thermometer into the deepest part of the Turducken. You have to be sure that the internal temperature is 165F. Take the temperature in a couple of places to be safe. I like to serve the Turducken on a nice wooden platter garnished with apricots, currants, berries, whatever is fresh, colorful, and available.

Stand over your creation and cut right through middle with a sharp bread knife! Your guests will be amazed!

For the Dried Apricot and Grand Marnier Stuffing
Ingredients:
1 cup dried apricots; chopped coarsely
1-1/2 cups Grand Marnier Liqueur, enjoy the rest as you stuff the birds!
4 cups homemade poultry broth – make this with the carcasses of the deboned birds
The liver and heart from the turkey
2 cups celery, coarsely chopped
1 yellow onion, chopped
1 pound Andouille Sausage
1 cup Gala apple pieces, chopped
1 teaspoon fresh thyme
16 ounces bread crumbs (day old brioche is fantastic!)
Freshly ground black pepper
Kosher Salt
1 cup slivered Almonds

Instructions:
Place apricots and 1 cup Grand Marnier in a small saucepan. Heat to a boil to plump the apricots. Remove from the heat and set aside. Simmer the turkey liver and heart in just enough water to cover in a small saucepan for 5 minutes; set aside to cool

In a medium saucepan, heat chicken broth to boiling. Add celery and onion. Simmer 10 minutes or until tender.
In a large skillet, cook the sausage. Remove from heat and chop coarsley.
In a large mixing bowl, combine bread crumbs, apricots with liquid, sausage, chopped apple, onion, celery, almonds, and broth. Stir to combine. Add remaining Grand Marnier. Stir well to moisten stuffing. Season with thyme and pepper to taste.

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Color
As I’ve been planning for my own wedding, the MOST difficult decision for me has been about color. Do I want bright colors? Pastels? Do I want the colors to make a statement, or calm the eye? The reason color is so important is because the color scheme will bind the whole event together. Once I choose my colors it will help me make better decisions on so many things… flowers, bridesmaid dresses, table design, cake décor, gifts, what my Mom can wear!?
As an event planner…I’ve learned that the best color choices I’ve seen have represented the personalities of the bride and groom in some way. We use color to convey emotion, visually communicate and represent our cultures. Color should represent our tastes and style.

Here are some thoughts:

Red:
Red, the single most dynamic and passionate color, symbolizes love, rage and courage. Demanding attention, red has great emotional impact. Those who select red are aggressive, impulsive and strive for success. The desire to experience the fullness of life!

Pink:
Pink, emotional in character, connotes a sensitive heart. Universally representing caring and sharing, pink indicates a strong personality. Affection. Gently, you offer love, attention and nurturing.

Orange:
Orange is the color of autumn, spice form and design. In bright tones, orange is jovial, cheerful and playful. Deepened, it becomes exotic and exciting. If orange is your choice, you have abundant energy with an eye for organization.

Brown:
Brown, sensuous and rustic in nature, represents an importance of hearth and home. It symbolizes physical comfort, ease and contentment. Should you seek brown, you are conscientious, steady and dependable. Your inner security, honesty and high virtue show that you take life seriously.

Yellow:
Yellow is truly joyous and virtuous in its purest form. Yellow exudes warmth, inspiration and vitality, and is the happiest of all colors. Yellow signifies communication, enlightenment, sunlight and spirituality. If your favorite color is yellow, this indicates that you look forward to the future, and that you are intellectual, highly imaginative and idealistic. You tend to have a cheerful spirit and have an expectation of greater happiness.

Green:
Green is the color of life, and represents freshness, security and tranquility. Green creates an atmosphere that is calm and restful, and characterizes the intense power of nature. If you select green, you seek stability, balance and persistence. You are a moral and affectionate individual.

Violet:
Violet, the color of luxury, indicates sensuality, passion and depth of feeling. This lavish color creates an unusual atmosphere and provides an unexpected essence. If you like violet, you tend to be unique, highly sensitive and observant. Creative and artistically talented, you tend to have a complex personality.

Gray:
The cold influence of grey keeps it foreign, remote and distant. Grey is preferred by those individuals who put their noses to the grindstone. If grey is your favorite color, you tend to be a careful, articulate individual who is focused and dedicated to your commitments.

Blue:
The color of tranquility, blue is cooling, soothing and orderly. The color of royalty, blue brings comfort and serenity to our lives. If you choose blue, you have a basic need for a calm, harmonious and tension-free existence. Capable, conservative and sensitive to others, you make a loyal and trustworthy friend.

White:
White suggests goodness, purity and innocence. Its elusive nature provides serenity and the essence of perfection. The individual who chooses white as a favorite color seeks excellence and enlightenment in all philosophies. Simplicity, purity and recognition are a constant endeavor.

I also think it’s important to keep an open mind. How about Orange and Sage? Linen blue and Brown? Pink and Red? Unusual color combinations can make your wedding exciting and stand out!

My choices? Hydrangea lavender, scarlet, deep violet, apple green and white!

For more information (or color ideas) you can contact us here at The Cantering Caterer.

Happy Color Pairing!
-Becky

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