We love our drinks in all shapes and sizes, but we have a real weakness for drinks that make us feel like kids again. Case in point: The Spicy Mango Granita from Marcia Selden Catering. It looks like an icee, but you won’t find this bad boy at your local convenience store. Nope, this super easy to make, freeze, and serve frozen drink will have you doing sweet and spicy loops all day. Perfect for any party or, do we dare say, any super party? And, while the recipe doesn’t call for any liquor, a nice shot or two (or three) of tequila or mezcal just might do the trick. Continue reading
We are fans of infusing things into our dessert, especially when caffeine and liquor is involved. For this month’s recipe from Marcia Selden Catering, we’re excited to share a dessert that will warm you up and get you going: Chocolate Espresso Shortbread with Affogato. What other recipe do you know that uses some Sambuca and 12 shots of espresso? Hell yes! Check out the recipe here: Continue reading
If there’s one thing that we love when we have friends and families over, it’s putting together some kind of bar or station. You know, you set up all the ingredients and your guests put together their meal however they’d like. We’ve done grilled pizza stations, we’ve recently put together an amazing bagel station, and with the help of our buds at Marcia Selden Catering, we’ve got a brand new idea: a breakfast toast station. Here are all the nummy nummy details . . .
Assorted Artisan Breads, sliced about ½ inch thick
Avocados, cut in half, mashed
Fresh Lime Juice
Feta Cheese, crumbled
Salt and Pepper
Mash ripe avocados in a bowl, sprinkle with fresh lime juice and salt and pepper. Spread on toast and sprinkle with crumbled feta cheese and pomegranate.
Bananas, sliced thin
Spread the almond butter on the toast, arrange banana slices over it, and sprinkle chia seeds.
Allow the mascarpone to come to room temperature. In a bowl add chopped basil. In a separate bowl, with a fork mash the blueberries, raspberries and blackberries and drizzle with agave. Allow it to macerate for 20 minutes. Combine the mascarpone and basil and spread on toast, top with the mashed berries and drizzle with balsamic glaze.
Pardon us for a sec: our minds are kinda blown. That’s because we’re sharing a recipe from Marcia Selden Catering that uses kiwi and other fresh summer fruits to make an amazing carpaccio. Yes, what you normally see as beef carpaccio or even thinly sliced fish is now taking its place with a fruit version.
Serve up this easy to make dish as an appetizer, a snack, or a salad. Either way, this is a great dish to dive into because the weather is still crazy hot and demands some serious refreshment.
Kiwi Carpaccio Salad with White Balsamic Vinaigrette Continue reading
It’s pretty standard to throw in some loaded nachos, tacos, and margaritas when you celebrate Cinco de Mayo, but we’ve got another idea for you. Woooahhh, hold up: we’re not saying to stop serving those, we’re just saying think about adding this bad boy recipe too: Macho Nacho Burgers. It’s all the things that we love about Mexican food: chili and spices, jalapeno, cheese, and cilantro! Plus, it’s super easy to make.
If there’s one thing in this world that we can’t ever get enough of, it’s fried chicken. But, when you go and add some bacon into that mix? Oh, praise the lard! So, we’re super excited to share this amazing recipe from Marcia Selden Catering . . . a recipe for Bacon-Fried Chicken. Eat it by itself, with greens, with waffles, or whatever your bacon-clogged heart desires! Continue reading
We have worked with Marcia Selden Catering on many things over the year such as sharing recipes and coordinating a cookie competition. Throughout those times, we’ve had the chance to work with Executive Chef Robin Selden and it’s been a blast: especially when we ate all of those cookies together. ;)
Sure, we know that pizza and wings are the expected food when everyone comes together to watch football, but we have a feeling that you’ll have room for one more dish. Yup, yup: you’ll want to make this Juan in a Million Mexican Lasagna, put together by the awesome people at Marcia Selden Catering. Here’s the recipe: Continue reading
Now that it’s “I can see my breath as I breathe” kind of weather, it’s only natural to begin to think of warm, comforting dishes to make. Well, it doesn’t get much warmer or more comforting than a beautiful bowl of soup. And, that’s exactly what we have to share with you today from Marcia Selden Catering: a rich, silky, hot and even low-fat Wild Mushroom Soup with Sherry. Our friends at Marcia Selden also say that you can freeze the base for easy reheating.
Here’s how to make it: Continue reading
Some dishes are expected during a classic Thanksgiving feast. You’ve got your stuffing (or dressing if it’s on the side), your cranberries, your turkey, your sweet potatoes, and your gravy. But, sometimes it’s nice to start off with something different, with some Italian pizzazz. Personally, we always love to start our meals with little apps that have some different flavors because the rest is so expected and usually so heavy.
So, let’s share with you a recipe for Crispy Prosciutto Cups with Pear and Goat Cheese that we got from our friends at Marcia Selden Catering. It’s super easy to make and won’t take up too much of your meal prep time, either.
Happy Thanksgiving everyone!
Crispy Prosciutto Cups with Pear and Goat Cheese (Makes 12)
½ lb thinly sliced Prosciutto
2 T Butter
2 oz Goat Cheese
2 Sprigs Fresh Thyme
Preheat oven to 425 degrees
Using a mini muffin pan, take one piece of prosciutto and fold it into the cup of a pre-sprayed (we use Pam) mini muffin tin to form a cup. Place in the oven for about 10-15 minutes. (check after 10 minutes to be sure that they don’t burn. Let the cups cool completely.
Peel and dice the pears, saute in butter until translucent, set aside.
Spoon pears into the prosciutto cups and top with a small amount of goat cheese and then sprinkle with a few leaves of fresh thyme. Pop in the oven for just enough time for the cheese to melt, and serve.