Party Food

Caramelized Bacon

There were a few recipes at Stevens Catering that we could not make enough of. Guests kept coming back for more until it was all gone. This is one of those recipes. I finally learned to ask clients how much to make and they understood when it was gone I would remove the serving dish from the table and guests would eat other things. Ina Garten did a great job on this recipe and it is just that good. Enjoy!

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    Peach Preserves

    There is something about gardening and canning that makes one feel productive. We made a trip to the local farmers market and purchased a peck of peaches. I immediately made a peach cobbler and put the rest of the peaches out to ripen. Well that happened fast, so today I decided to make peach preserves. This recipe has everything from a little pepper kick to almond flavoring which I love in peaches. It is a little extra trouble since it doesn’t have pectin to thicken it, but it is well worth it. Enjoy!

    • Fresh peaches ready to peel
    • Peaches measure about 4 cups
    • Orange and pepper mixture ready to add to peaches
    • Peaches cook to 221 F
    • Jars ready to process in the pressure canner
    • Bottom jar is sealed (center down) compare to center on top jar which is not sealed
    • Peach Preserves

    Peach Preserves are finished, complete with label. If interested, the labels are below and can be made on Avery.com. I use Special Elite font. And how do I know they are sealed for room temperature storage? I hear the lids pop as they cool. It’s like music to my ears.

      Note: This post includes affiliate links where I get a small commission if you make a purchase, at no additional cost to you. Thank you for supporting Sarah Stevens.

      Cheese Spreads

      I am sharing two cheese spread recipes that were featured in the Lufkin Daily News and the Brookshire Brothers Cooking School. They were very popular at catered events and super easy to make. Cheese spreads look so much better than logs or balls which look terrible when someone digs into them. That’s why we always served spreads– they looked great all night long. Enjoy!

      Cheddar Pecan Spread on the left front and Smoked Gouda Spread at center front

        Mayo Spread

        At Stevens’  Catering we never used a plain mayonnaise for sandwiches or roll ups. I never  was fond of plain mayonnaise due to the high fat content so we always tried to cut with a lower fat sour cream. Today I’m making a Mayo Spread to go on a large  hot sandwich on French bread.

        The sauce begins with 1 cup mayonnaise and add 2/3 cup sour cream.  This helps to cut the fat in the mayonnaise.  For flavor add 4 teaspoons Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder and salt and pepper to taste.

        Sandwichspread

        Slather it on both sides of a warm french bread sandwich.

        sandwich spread

        I used what I had so I’m putting it on both sides and adding 4 slices of Off The Bone Ham and cooked bacon.  On the other side goes two  kinds of cheese. I am using white American and swiss.  Use what you have.  Into a 350 degrees oven it goes.  Just long enough to warm.

        SandwichbaconBring it out and I top with yesterday’s leftover romaine and tomato salad.

        completedsandwich

        Close it together, cut and you have a hot sandwich sure to please any palate.

        What ever is leftover, I cover and pop in the refrigerator.  Use for all your sandwich needs,

        sandwichfinshed
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