CONCIERGE CATERING + BESPOKE CHEF SERVICES
SERVING MASSACHUSETTS, NEW HAMPSHIRE, RHODE ISLAND,
THE GREATER NEW ENGLAND AREA AND BEYOND SINCE 2016
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CALL OR TEXT | 781.526.8802
A NEW AMERICAN HOLIDAY FEAST
simple recipes for easy entertaining
GATHERING BOARD
cheese + charcuterie + fruit + crisps + accouterments
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ALMOND BERRY MIXED GREENS
rainbow carrots + toasted almonds + honey dijon + baby greens
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SWEET & SAVORY BEEF TENDERLOIN
cayenne + clove + maple + ginger + sage
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CITRUS GINGER SALMON FILET
fresh zest + white pepper + brown sugar
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ROASTED TOASTED SPAGHETTI SQUASH
browned butter + crispy sage + toasted pinoli
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MAPLE GLAZED BRUSSELS SPROUTS
maple + butter + sea salt + cracked pepper
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HARVEST VEGETABLE HASH
onion + potatoes + carrots
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GATHERING BOARD
charcuterie | parma prosciutto + dry salami + spiced sausage
cheese | hard cheese + sharp cheese + sweet cheese + blue cheese
fruit | crystallized ginger + fresh berries + marinated olives
crisps | crostini + crackers + breadsticks
accouterments | fig preserves + whole grain mustard + balsamic glaze
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simply arrange everything beautifully on a platter or board that suits the size of your group
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ALMOND BERRY MIXED GREENS
mixed baby greens | 16oz
shredded rainbow carrots | 10oz
pomegranate crasins | 8oz
toasted almonds | 6oz | sliced
honey dijon dressing | 8oz | we love Maple Grove Farms brand!
cracked rainbow pepper
coarse sea salt
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combine greens + carrots + almonds + craisins (reserve a small amount for garnish) + dressing in large mixing bowl and gently toss until all ingredients are evenly distributed
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plate and garnish with remaining craisins + almonds + sea salt + cracked pepper
CITRUS GINGER SALMON
whole salmon filet | 3 lbs | de-boned, skin-on, patted dry
salted butter | 1/2 stick | softened
fresh lemon | 1 whole | zest only
fresh orange | 1 whole | zest only
brown sugar | 1 tbsp
coarse sea salt | 1 tsp
ground white pepper | 1 tsp
fresh ginger | 1 tsp | grated
fresh blood orange | 1 whole | sliced into rounds
fresh parsley | chopped | garnish
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preheat oven to 400 degrees
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combine butter + brown sugar + salt + pepper + ginger + citrus zest (reserve a small amount for garnish) in a small bowl until even paste is formed
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rub mixture evenly over flesh of salmon filet, place on a baking sheet skin side down and roast for approximately 15 minutes until the skin easily peels away from flesh, remove all skin while hot and let rest
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flip filet crispy side up on a serving platter, garnish with blood orange slices + remaining zest + chopped parsley
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SWEET & SAVORY BEEF TENDERLOIN
beef tenderloin | 3 lbs | trimmed + tied + patted dry
fresh rosemary | 3 sprigs | leaves only, minced
fresh sage | 6 leaves | leaves only, minced
fresh garlic | 8 cloves | grated
avocado oil | 3 oz
maple syrup | 4 oz
brown sugar | 2 tbsp
coarse sea salt | 2 tbsp
cracked black pepper | 1 tbsp
onion powder | 1/2 tsp
cayenne powder | 1/2 tsp
ginger powder | 1/2 tsp
clove powder | 1/4 tsp
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combine all ingredients (aside from tenderloin) in a large mixing bowl and combine until a consistent paste is formed
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add tenderloin to mixing bowl, rub with mixture until evenly coated and let rest for one hour at room temp
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pre-heat oven to 500 degrees
rub tenderloin to redistribute mix evenly, transfer tenderloin to roasting pan and roast for approximately 20 minutes or until internal temperature of tenderloin reads 120 degrees
cover roasting pan with foil and let tenderloin rest while internal temperature rises to medium-rare, carve and serve immediately
if serving later, keep covered and place tenderloin back in 500 degree oven for 3 minutes before carving
MAPLE GLAZED BRUSSELS SPROUTS
whole brussels sprouts | 2 lbs | cleaned + halved
salted butter | 1 stick | melted
maple syrup | 6 oz
coarse sea salt | 1 tbsp
cracked rainbow pepper | 1/2 tsp
chopped parsley | garnish
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combine all butter + salt + pepper + 4 oz syrup in a large mixing bowl, combine until smooth
toss sprouts in mix, then arrange flat side down on a baking sheet evenly spaced with approximately 1/2" open space around each sprout
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pre-heat oven to 375 degrees and bake for 30 minutes until sprouts are tender and bottoms have crisped
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transfer to serving dish and drizzle with remaining maple syrup and garnish with chopped parsley
WE'RE WORKING ON NEW RECIPES NOW
be sure to check back soon