"SWEET 16TH"

This past weekend, we catered a party for a sweet 16 year old.

It truly was a "Sweet 16". It was definitely girly.
And fun.

There was fresh fruit

A fun centerpiece,

Franks in the blanket, chicken fingers,

Quesadillas,

Assorted cheeses & crackers,

And chocolate fondue.

For dipping we included several varieties of fresh bake cookies, fresh fruit, marshmallows and pound cake.

There was also fresh veggies & dips.

It was a lovely table for a truly lovely girl.

Happy Sweet 16 Brandy!

Thanks for letting us be a part.

DON'T THROW OUT THAT SCRAP PIE CRUST!

Do you have scrap pieces of crust left over when making a pie? Don't throw it out use it! I had a small piece left this morning while making a chicken pie for dinner tonight & really didn 't want to just scrap it. So, I decided to bake a personal pie just the size for two. I sauteed one peeled apple

with the juice of half a lemon,

1 teaspoon of sugar,

a dash of nutmeg, a dash of cinnamon,

and 1 tablespoon of butter.

I let it cool and then placed it in the center of the crust.

I baked it at 350 for 20 minutes & then we had it after lunch! It was so easy & just the right size for us two.

Think outside the box today and see what you can come

up with for your leftovers. I can't wait to hear about it.

Tablescape Thursday "Centerpieces" & GIVE AWAY CONTINUES

Click here to join the fun!

Every event has it's own style,

especially when it's a wedding. Then, most every bride has her idea of

what she wants for a centerpiece.
Some events even have two or more.
I try to incorporate things that compliment the event.

Occasionally as in this Luau, the client asks

for specific things, like these "palm" trees.

Other times, it's just a flower or color that is most
important; as in the pink theme & roses in this arrangement.

I've actually had brides, say "whatever you decide" as in the

bride whose wedding these arrangements were made for.

And talk about intimidation, her grandparents run a local florist!

Then there are times when less is more.

And the centerpiece is meant to compliment

the surroundings and not so much the table.
Sometimes "over the top" is what's best.

Simple works great too

A little asymmetrical fun!

A little whimsy.

Whispy is nice, but too many scented flowers

can sometime over powers the foods.
(removing the stamen helps that)

This is one of my all time favorite photos.
A company cookout for my favorite

clients in PTC. I love the sunflowers.

Again, a beautiful background, so a

single color used in this arrangement.

But this one, no, it was a fun and colorful wedding,

so nothing less than this would do.

A fun arrangement for a fun couple.

(Kacey & Dave Waller)

This centerpiece was made to compliment the foods.

A lively one for an outdoor pool wedding, semi tropical.

A more subdue affair for a college grad.

Can you guess what type of function this was?

Of course, a Golf tournament!

Thank you for your visit and remember,

with Southern Touch Catering,

Your centerpiece is always complimentary

DON'T FORGET MY GIVEAWAY THIS WEEK~ SEE TUESDAY'S BLOG

CULINARY MONDAY- Haricort Verts & Paillards

Today's words: Haricot Verts & Paillards.
I know that anyone who uses Martha Stewart recipes has come across both of these words. For the longest time I would get frustrated trying to figure out what the heck she was talking about. It wasn't until after I started catering that I was most curious about these (as well as many other) unknown cooking terms, so I set out on a mission to look up as many "unknown" words as I could. I mean how many of us Southern Ladies use the term Haricot Verts or Paillards when we cook? Well I didn't and frankly still do not. I use the Southern (as well as American) names for these two French terms. String Beans & Cutlets! Yep, that's what they mean.
Haricot Vert (ah-ree-koh VERH) Green String Beans.
Haricot= bean & Vert= Green.
Paillard (PI yahrd) A veal, beef or chicken cutlet. A thin, tender slice of meat generally taken from the leg or rib section. I have noticed, the term more often used with a chicken breast. A chicken cutlet is generally from the breast, but could be any cut that is flattened out to cook quickly as in pan fried, grilled or sauteed. Occasionally the cutlet is battered before frying.
So there you are. I hope I helped you some this week. See you next time- remember send in those words!

UPDATING MY BLOG SITE

To reflect who I am & the business I do actually run, I've decided to devote my blog strictly to food & catering information as well as tablescapes & recipes from here on out.

Thanks & I hope you continue your visits.

Samantha, Nana & Mickey

Well, I couldn't wait for Samantha to come
for tea with Nana and Mickey. So Monday, I made scones of Mickey. And Samantha,
her mommy & I had ourselves a tea party.

Samantha couldn't wait, she had to have a sip right away.
We had ham sandwiches, dilled egg salad crackers, Mickey scones & Minnies cookies and fresh fruit with whipped cream for dessert. She was saying, "Come on Nana, I want to eat Mickey's head!"
Here she is trying to get the Devonshire cream off her spoon.

She loves her new Mickey bracelet. Thank you to Katherine at

Yellow Rose Arbor for her wonderful gifts. We all had a great time.