The Holidays are coming! The Holidays are coming!

November?!@*#? The holidays ARE here.

Thanksgiving plans are being finalized and thoughts are turning toward December. For most of us procrastinators, holiday gift-giving can cause great angst about finding just the right gift. Well, the elfin minds at Abuso Catering Co. have come up with a really fun idea.

Available from now until Thanksgiving Day, we are offering a complimentary Abuso Catering Co. Gift Certificate for a Cooking Class including Dinner for Two.

It’s a great gift for foodies & winos or novice cooks alike. It’s also the perfect present for newlyweds. Or, keep it for yourself.

Here’s how it works: Book your December party between now and November 26^th and you will receive a Gift Certificate for a Hands-on, In-home Cooking Class for Two with Executive Chef Andrew LaRue. Following the class, enjoy a personalized menu planned with Andrew and, of course, our world-famous Fresh Gingersnaps, hot out of the oven. It’s a wonderful way to celebrate an upcoming birthday or anniversary or just have a quiet dinner at home.

I look forward to seeing you over the holiday season and having the opportunity to wish you in person a very happy and prosperous new year.

P.S. Only a few guidelines: excludes Saturdays & December and expires on November 25^th, 2010.

The Coolest Toy

If you haven't downloaded Google Earth to your computer, please hurry! It's

a great way for wandering nomads who might be staying closer to home

these days. Here's the link, www.earth.google.com . You'll have a blast

"flying" all around the world.

Dear Friends,
I hope this email finds you well, having survived the Houston Summer and
Back-to-School frenzy with ease. Autumn is here (with a cool front no less)
and it's time to turn our attention to really important matters: Parties,
Banquets and Balls! Oh, my!
Our Fall Harvest and Oktoberfest Menus are cracklin' good fun with lots of
new things we're cooking up for the season, but as you know - anything is
possible with the Abuso culinary team.

A Fall Harvest Menu

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Canapés, Passed on Silver Trays:

Miniature Crab Cakes with Remoulade

Butternut Squash Bisque en Demittasse

Miniature Tarragon Chicken Crèpes

Beef Carpaccio on Parmesan Tuile

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Seared Halibut with a Sweet Tomato Compote

Roasted Duck Legs
over Braised Rainbow Chard with Apple Smoked Bacon

Grilled NY Strip with a Barolo Reduction

Sweet Potatoes with Herbs, Garlic & Shallots

Haricot Verts & Baby Carrots
in a Lemon Tarragon Vinaigrette

Mixed Baby Field Greens
with Sun-Dried Cherries, Pecans & Chèvre
in a Sherry Vinaigrette

Assorted Breads with Sweet Potato Butter

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Pumpkin Cheesecake
with Caramel Sauce & Whipped Cream

Fresh Ginger Snaps, Hot Out of the Oven

Coffee

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Seasonal Menus, Part 1

Even though the Fall weather hasn't arrived, we thought you might like to pretend and bring some fall dishes to the dinner table. Check back tomorrow for more ideas!

An Oktoberfest Menu

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Canapés, Passed on Silver Trays:

Roasted Chicken & Wild Mushroom Pouches

Miniature Potato Cakes with Crème Fraiche

Beef Tenderloin with Roasted Garlic Aïoli

Miniature Pear & Bleu Cheese Tarts

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Grilled Chicken Sausage
over Braised Red Cabbage and Apricot glaze

Bratwurst Sausage over Lager Simmered Onions

Roasted Tenderloin of Pork
with Orange, Rosemary and Red Currant Sauce

Roasted Fingerling Potatoes
with Sweet Onions and Watercress

Roasted Winter Squash

Baby Arugula with Candied Walnuts and Stilton
in Shallot Vinaigrette

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Warm Apple Currant Strudel with Whipped Cream

Fresh Ginger Snaps, Hot Out of the Oven

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Assorted Beers
Paulaner, Spaten & Sam Adams Oktoberfest

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Cupcake Lollipops

Looking for a creative party favor for your wedding, birthday party, work social event....??

Check out the link below for the recipe and instructions on how to make them at home.
http://bakerella.blogspot.com/2008/04/make-your-cupcakes-pop.html

Frozen Bellini Recipe

Inviting friends over for a pool party this weekend? How about treating your guests to this traditional Italian drink.

The following recipe is designed for a frozen beverage machine, but can also be used to make frozen bellinis at home in a traditional blender.

Mix the following ingredients, fill blender 3/4 full with ice and then pour drink mixture to cover ice. Blend and enjoy!
1 case Champagne
1 liter Peach Schnapps
2 liter Peach Nectar
3 liter Margarita Mix
1 liter Rum

Approximately 50 servings

Houston heat getting to you?

Cool off with this menu idea for a fun summer party.
You invite the guests, we'll do the rest.

A Backyard BBQ Menu

Gourmet Slider Bar
Grilled Top Sirloin & Buffalo Chicken Sliders
with Assorted Rolls & All the Fixins


Individual Shrimp Tostada
with Guacamole, Diced Peppers & Chives

Homemade Potato Salad with Chopped Egg & Scallions

Grilled Vegetables in Lemon Vinaigrette
Baby Carrots, Summer Squash, Portobello Mushrooms & Sweet Peppers

Miniature Wedge Salad with Stilton Dressing,
Apple-Smoked Bacon & Cherry Tomatoes

Summer Berries with Mascarpone Cream Puff Pastry Napoleon
with Chocolate Sauce

Melon Aqua Fresca
Fresh Bellinis

Coming up in July...

Rockefeller Hall Open House

Date:Sunday, July 26th

Time:4:00pm - 7:00pm

Don't miss this opportunity to come visit one of Houston's historic venues for your upcoming wedding, corporate event or holiday party. Yes that's right, it is time to start thinking about your holiday party. As the in-house caterer, we will be providing an elegant buffet and our event planners will be available to answer any questions you may have. For pictures and further information, check out Rockefeller Hall's website at www.rockefellerhall.com.
See you there!

What I'm Serving for Mother's Day

Most families go out for Mother's Day, but I always love to have everyone over and cook and eat and drink and cook some more and eat a lot more and drink even more. The food is always good, the "discussions" are lively and they're always out the door fairly early. Ahh, family traditions.

Appetizers

Bonito del Norte Tuna over Piquillo Peppers

Deviled Eqqs with Pickled Jalapeno

Jamon Serrrano, Chorizo & Salchicon

Olives stuffed with Anchovies

Buffet

Whole Roasted Chicken with a Lemon Oil-Fines Herbes Rub

Boneless Leg of Lamb, Marinated in Rosemary & Garlic

Wild & White Rices in Brown Butter with Toasted Pine Nuts

Mom's Favorite Green Beans with Ginger Root & Fresh Tomato

Sauteed Carrots with Orange Zest & Cumin

Dessert

White Chocolate Bread Pudding with Caramel Sauce & Whipped Cream

Fresh Strawberries in Cointreau

Drinks

Cava with Tangerine Juice

Chateau Bonnet Entre-deux-Mers

Catena Malbec

To all Mothers out there, and you know who you are - Happy Mother's Day and have a beautiful day.

And to Dad, I always said you were a mother, so Happy Mother's Day to you too.

Love to all.

Recipe of the Week

After posting the Italian menu last week, we had many requests for the House Cured Salmon recipe. I promise it's incredibly easy. Bon appetit!

1.5 lbs. Salmon center cut fillet, skin off
4 oz. kosher salt
12 oz. brown sugar
1 tsp. toasted, crushed coriander
1 tbsp. crushed black pepper
zest of 1 lemon
1 tsp. olive oil
1 bunch of dill.

Combine salt, brown sugar, coriander, black pepper and lemon zest. Then pour this mixture under and on top of the salmon fillet.

Let it cure for 24 hrs in refirgerator, covered. Wash the salmon, dry it, brush with olive oil and sprinkle it with the fresh dill. It is best to let the salmon "dry out" for 1 more day in fridge.

The cured salmon will keep for up tp 2 weeks.

Check Out Chef Andrews Newest Ideas

Italian Cocktail Reception

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Canapés, Passed on Silver Trays:

Olive Tapenade on Crostini
Beef Carpaccio on Parmesan Tuile
Mozzarella di Bufala in Cherry Tomatoes with Fresh Basil
Miniature Tarragon Chicken Crèpes

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Antipasto Misto:
Mozzarella di Bufala with Tomatoes & Basil,
Fried Polenta, Soppresetto Salami, Marinated Artichoke Hearts,
Caponata, Roasted Sweet Peppers…

Truffled White Bean and Roasted Garlic Dip
Served with Toasted Baguettes and Bread Sticks

House Cured Salmon on Corn Blini with Basil Aïoli

Hanger Steak Bruschetta with Fennel and Tomato Salad

Butternut Squash Ravioli with Sage Butter

Assorted Miniature Tarts
Pear & Gorgonzola Cheese, Arugula Pesto & Parmesan…

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Fresh Ginger Snaps, Hot Out of the Oven

Coffee

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Mediterranean Buffet Menu

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Grilled Chicken Brochettes
Marinated in Cumin & Fennel with Cilantro Yogurt Raita Sauce

Slow Cooked Lamb Tagine

Grilled Flat Bread
Served with Eggplant Caponata, Olive Tapenade
and Roasted Garlic Hummus

Toasted Orzo Salad
with Sweet Currants, Slivered Almond and Green Onions

Grilled Coriander and Honey Carrots

Mixed Green Salad
with Baby Arugula, Pickled Red Onions, Diced Tomato, Feta
in a Sherry Vinaigrette

Rustic Breads with Assorted Dipping Oils

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Individual Flourless Chocolate Cakes with Orange Coulis
& an Almond Tuile

Fresh Ginger Snaps, Hot Out of the Oven

Coffee

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Flourless Chocolate Cake with Raspberry Coulis

Yields 8 Portions

Cakes:
½ lb. Bittersweet Chocolate, chopped
½ lb. Unsalted Butter
1 tsp. Coffee Extract
6 Eggs
3 oz Sugar
Combine chocolate, coffee extract and butter in a bowl and melt in bain marie.
Wisk eggs and sugar in a bowl, then pour the chocolate mixture in and stir until smooth. Sprinkle in flour. Fill 8, 3” buttered ramekins and bake at 375°F for 8-10 minutes. When the cakes are done, unmold and let them cool down on a wire rack
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Ganache:
½ lb. Bittersweet Chocolate, chopped
1 cup Heavy Cream
Boil the cream, pour on top of the chocolate and whip until smooth.
Then completely cover the cakes with the Ganache. Let set for 1 hour.
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Raspberry Coulis:
1 pint Raspberries
½ cup Sugar
½ cup Water
Boil all ingredients, then purée in a food processor.