"Sven" is ready for his debut!
Jennie Kopf Catering has been serving mouthwatering food to delighted clients for more than 20 years. Jennie is committed to the principles of quality ingredients artfully prepared and beautifully presented. She has a broad repertoire of authentic dishes and has built her reputation on designing menus to meet the needs of your event to meet the needs of your event, your budget and your tastes. Her personal attention to every detail is a hallmark of her service letting you focus on your guests. From intimate family dinners to large weddings, Jennie's creations will satisfy and delight. She takes great pride in her many repeat clients who have been enjoying her food for years. Discover how Jennie's passion for wonderful food can make your event more enjoyable and stress free.
"Sven" is ready for his debut!
I had a great day at the bridal show at Shupe Homestead with Jim Bynum with At Your Service. Thanks to Eric Brearton for the pics!
Congratulations Izzy and Mike!!!!!
a little wedding reception with appetizers and cupcakes
Lemon on fish is....delish!!! To change things up, try zest and juice from an orange. It's a refreshing taste!
I made an Italian Cream Cake with Cream Cheese Frosting for my family for Easter. As I was making the frosting my brain was playing tricks and made me doubt that I had enough frosting. (well...can you ever have enough???) I realized that I just needed to divide my frosting in thirds: 1/3 for the middle layer, 1/3 for the top and 1/3 for the sides. It all worked out very well and yes, I had enough frosting. Happy Easter everyone!!!
Ever wonder what type of cutting board you should use for meat and how should you clean it? Food Network magazine reports that both plastic and wood boards are fine, but e sure to wash them (as well as all kitchen surfaces) thoroughly after contact with raw meat. Plastic boards can go in the dishwasher, but wooden ones need to be washed by hand so they won't crack or warp. Scrub with hot soapy water, then rinse and let air-dry. I have a plastic one and a wooden one. Plastic for meats, wooden for everything else. Experiment to see what is best for you.
If your house is like our house you still have a little leftover turkey. I made some cranberry mayo for sandwiches on rustic bread with a leaf of romaine. Mix 3:1 cranberry sauce:mayo....it is delish!!!
Stone fruits are ripening now and there are plenty of peaches, apricots, plums, etc for us to enjoy. He's a recipe, originally a Martha Stewart recipe but I made some changes, for a very quick and easy free-form "pie" better known as a Galette. I made a peach and raspberry galette. The crust is fantastic and very easy to work with but needs to be prepared a little earlier. Pate Brisse: 2-1/2 cups all-purpose flour + 1/2 teaspoon kosher salt + 1 tablespoon sugar + 1 cup butter, cut into small pieces + 1/4 to1/2 cup ice water. Place the flour, salt and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow and steady stream through he feed tube, just until the dough holds together. You may not need all the water. Do not process for more than 30 seconds. Turn the dough out onto a work surface and divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap and refrigerate at least 1 hour before using. We will only use 1 disc for this recipe so tightly wrap the other half and freeze for up to 1 month. For the Peach Galette: Preheat your oven to 375 degrees. Line a rimmed baking sheet with foil, then parchment. Very Important! Stir together: 2 pounds peaches peeled and sliced 1/2 inch thick + 1/2 cup sugar + 1 teaspoon fresh lemon juice + 1 tablespoon cornstarch. Roll out the pate brisee into a 13 inch round, about 1/8 inch thick, on a lightly floured surface. Transfer the dough to the baking sheet. Arrange the fruit mixture in the center of the dough leaving a 2 inch border. Fold over the 2 inch border dough to enclose the fruit leaving the center open. It's very free form! Brush crust with one egg that has been lightly beaten and then sprinkle with sanding sugar. Bake until golden brown and bubbling in the center, about 1 hour 10 minutes. Let cool on the baking sheet for 10 minutes then carefully slide the galette on the parchment onto a wire rack to cool completely. Serve with sweetened whipped cream. I added 1 cup fresh raspberries to my peach filling. It was incredible!!! You could also make individual servings by making a smaller crust size. Enjoy!!!
My family loves banana bread and I have been in the test kitchens perfecting a perfect loaf. It takes some forethought as I need to buy extra bananas and let them over ripen, then put in the freezer...and wait...until someone says they are hungry for banana bread. I do this all year long and anytime someone wants banana bread I take out four frozen sticks of deliciousness, let them thaw in a bowl, and strap on my baking apron! Turn your oven on to 350 degrees and grease a 8-1/2 x 4-1/2 inch loaf pan, set aside. In a mixing bowl of an electric mixer, cream: 1/4 cups solid Crisco (I buy it in stick form), 1 tablespoon butter (unsalted of course!) and 2/3 cup sugar, then add 2 eggs and 1/2 teaspoon vanilla...real vanilla, no imitations here!!! Then take the belly button end of the thawed bananas, careful here, and peel letting the banana meat slide into your mixing bowl, and mix. Stop your mixer and add 1-3/4 cups all purpose flour, 2-1/4 teaspoons baking powder and 1/2 teaspoon table salt (or 3/4 teaspoon kosher salt), then slowly mix in until it's just mixed. Pour the batter into the prepared pan, put it in the oven and bake for 45-50 minutes until a toothpick inserted in the middle comes out clean. Remove the pan from the oven and let cool until warm to the touch and then cut around the sides of the pan and gently spill the bread onto your counter or cooling rack...in one loaf hopefully. Let it completely cool and then slice and enjoy. Keep any left overs wrapped tight. ...mmmmmmmmm...
It is worthy of noting that you really need to know the temperature of your oven. You may set it at 350 but it may actually heat to 340 or 360. Every oven is different, I have one that heats to 360 and one that heats to 345. I know this because I had a repairman out for a different appliance and asked if he could calculate the temp of my ovens. That couple degree difference makes a big difference in how things cook.
Also, if a recipe says to bake for 12-15 minutes, for example, I always set the timer for less time and ease my way into done. You can keep baking until done but once it's over baked...well, it's just not the same!
Enjoy time in your kitchen!!! Gotta go....my timer is dinging and the house is filled with the aroma of.......!!!
My husband brought home some zucchini and yellow squash from work. An abundance from someone's garden. He sliced them and sauteed in a little butter, added salt and pepper and I added a little Parmesan to mine. DEEEEEEEEELISH!!!! It's amazing how the simplest things are also the very best!
Jennie Kopf Catering has been serving mouthwatering food to delighted clients for over 20 years. Jennie is committed to the principles of quality ingredients artfully prepared and beautifully presented. She has a broad repertoire of authentic dishes and has built her reputation on designing menus to meet the needs of your event, your budget and your tastes. Her personal attention to every detail is a hallmark of her service letting you focus on your guests.
From intimate family diners to large weddings, Jennie’s creations will satisfy and delight. She takes great pride in her many repeat clients who have been enjoying her food for years. Discover how Jennie’s passion for wonderful food can make your event more enjoyable and stress free.
ducked out this past weekend for some much needed R&R as well as R&D in northern California. Came home with some great recipes and wine!
It's was an extremely busy end to 2013. It is with much appreciation to all my clients, my staff and especially my family for an incredible year!!!
I had some inquiries about my post on unsalted butter so I thought I'd clarify....
I wrote that when a recipe calls for butter it means unsalted butter. Several of you asked if a recipe calls for unsalted butter plus salt why not just use salted butter?
Most brands of salted butter contain between 1/2 and 1 teaspoon of salt per 1 cup, but there's no industry standard for this amount. It's more precise, especially when baking, to use unsalted butter and add the salt yourself.
Salt was introduced into butter for preservation back when refrigeration was not as good as what we have today. If you use salted butter, include the salt in the butter in your daily sodium consumption count.
Just finished making 40 cups of fresh plum jam and 12 cups of pesto. Thanks to Lori, Marilane and Mac for the plums and to Mary for the fresh basil! My house smells amazing!!!
Just got back from the Western Slope with 6 boxes of "ripes": tree ripened peaches. Salsa and canning are on the agenda later today when it cools down a bit. And, then possibly some of the wine we picked up there too.....
DID YOU KNOW???
1. When a recipe calls for milk, it means whole milk.
2. When a recipe calls for butter, it means unsalted butter.
3. There is no alcohol left in food that’s cooked with wine. The alcohol evaporates at 172 degrees Fahrenheit.
4. Honey is believed to be the only food that does not spoil.
I had a client casually mention that she did not like to cut up melons. I thought a quick tutorial might be helpful. Don't be intimidated, it's very easy!
1. The single most important step is to WASH THE RIND! The melon has been out in the farm field in the dirt and whatever else might lurk about and has been handled by many people on it's way to your local grocery. When you cut through the skin, the knife blade could transfer bacteria from the skin to the meat inside the melon. Use a vegetable brush and antibacterial soap with warm water and scrub the skin of the melon. Rise thoroughly.
2. Trim off the belly button end and flowered end and place the melon on end on your work surface. The melon will not roll around if on a flat end.
3. Starting at the top of the melon, run your knife down the sides of the melon peeling off the skin just below the surface to the edible meat.
4. Once all the peel is removed, slice the melon in half and use a large spoon to scoop out the seeds from each cavity. Discard the seeds.
5. Cut each half into wedges as thick as you prefer. If you need diced pieces, take each wedge and cut crosswise into pieces of the size you desire.
Enjoy these farm fresh melons while they last!
There are ribs and then there are ribs: succulent, tender beauties that will make you look like the neighborhood pitmaster at your 4th of July celebration. This is a great recipe I found in the July 2012 issue of Bon Appetit magazine. Prepare the racks almost entirely in advance in the oven then finish on the grill with store bought sauce. They'll taste like you slow smoked them all day. No one has to know you didn't!
2-1/2 Tablespoons kosher salt
1 Tablespoon dry mustard
1 Tablespoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
8 pounds baby back pork ribs (8 racks) or St. Louis style spareribs (4 racks)
low salt chicken broth
1-1/2 cups store bought or homemade barbecue sauce (plus more)
Preheat oven to 350. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 2 hours for spare ribs. Carefully unwrap ribs: pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through.) Cover and chill juices. Re-wrap ribs in foil and chill.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1-1/2 cups. Whisk in barbecue sauce to blend.
Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to platter and serve with additional barbecue sauce.
What a great weekend for parties...a little hot outside but fun gatherings. Thank you everyone for using Jennie Kopf Catering!
Whew!!! It is hot on our kitchen!!! But we are developing new recipes, tweaking old recipes, and cooking up some fantastic things for you!!! It's been great fun!
Another wonderful weekend of helping people with their events! Bridal shower.....corporate retreat.....engagement party...congratulations to Dani and Ryan! Thank you all for choosing Jennie Kopf Catering!!!!!
Another successful graduation party delivery! Congratulations Jordan!
7339 Buckingham Rd
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