It has been years since I have been in the classroom, but I 
still have my passion for teaching. Come along with me and I will share the adventures of catering, cooking tips and recipes that I have never posted. I will try to have something for everyone. Blessings, Sarah
Avocado Bar
I grew up thinking an avocado was a luxury; only to be shared in a salad or a little bit eaten with a Mexican meal. Never, no never, would I get to eat a half one myself. Maybe it was just me, but I though the Avocado Bar was a luxury– half an avocado cut by a server and drizzled with lemon juice, placed on a small plate and guests were to pile them high with pico de gallo, cheese, sour cream, tortilla chips, onions and salsa. And if you wanted another, just get in line again. We only served it a few times, but it was always a popular table. Get avocados on sale and serve it at your next party! Enjoy.
Muffin Recipes using Freshly Milled Flour
Sourdough Bread Starter
So you have purchased a dry sourdough starter… What to do now? How do I activate it? What if I want to go on vacation? Am I going to be bound to this living plant like it’s a baby? The answers are not hard and the benefits outweigh any trouble you might have getting this “thing” going. Let’s just dive right in!
How to Reactivate Your Dried Starter
- 1. Start in the morning. Add 1 tablespoon (15 grams) of dried starter. 1/4 cup (30 grams) of all-purpose flour, and 2 tablespoons (30 grams) of water into a large jar. Cover with the flat lid of the jar. A glass mason jar works well and allows you to see the activity. Mix well and store at room temperature.
- 2. In the afternoon add 1/4 cup (30 grams) of all-purpose flour and 2 tablespoons (30 grams) water to the jar. Mix well, cover and let rest.
- 3. In the evening, add 1/2 cup (60 grams) of all-purpose flour and 1/2 cup (60 grams) of water to the jar. Mix well, cover and rest overnight.
- 4. The next morning, remove and discard about half of your starter and repeat step 2 until it has doubled in size.
When Is Your Starter Ready to Use?
After feeding your starter for 2 to 8 hours, it is ready when:
- Bulk growth doubles in size. A rubber band placed around the base of the jar helps measure the starter’s growth.
- Small and large bubbles form on the surface and throughout the culture.
- Texture is spongy or fluffy.
- Aroma is fresh, pleasant and smelling of flour. It should not smell of nail polish remover, gym socks or rubbing alcohol indicating it is too sour.
The float test is another way to determine if a starter is ready. Drop a small dollop of starter in a glass of water. If it floats, it is ready to use. Feed every day to use daily or feed and store in the refrigerator until ready to use and then reactivate by feeding using the schedule above. For a less sour starter, feed twice a day.
Cornbread Salad- a Stevens Catering favorite
One of those Southern favorites is Cornbread Salad. Of course Southerners love their cornbread and naturally, a salad using this tasty bread would be favored too. In response to a request, I am posting this recipe without any of my visuals. No time to make it and get it posted too. I hate “Jump to Recipe”. There is too much said about how to make a recipe, it’s almost insulting to those of us that cook. That being said. Simply, here’s the recipe. Enjoy!