Maui Catering Services designed a beautiful dessert spread with assorted cup cakes and a Tropical fruit platter. Cup cake are a great way to wrap up the evenings dinning affair.  Guests can mingle around  with a cocktail in one hand and a cup cake in the other or nibble on some fresh fruit after hitting the dance floor…  A sure crowd pleaser for adults and kids alike.   Having assorted flavors is a good idea as well. Example:(chocolate, vanilla and mango)…

Aloha

Maui Catering Oceanfront Dinning

We had another beautiful dinner of four at the Hidden Maui Gem on the West Side.  It was a perfect blue bird day with a light sea breeze. Chef Tiffany created a month watering menu for our clients. This location is unrivaled to most and has a truly magical ambiance.

Menu:

Gouda and Apple puff pockets

Spinach, Artichoke and Cheese stuffed mushrooms

Chilled Crab claws with Lemon, Butter sauce

Roasted Beet Salad on a bed of mixed greens with Goat cheese, Candy Nuts  and Balsamic Dressing.

Whole boiled Lobster stuffed with Crab and topped with a Basil, Cherry Tomato Buerre Blanc sauce. Served with Wasabi flavored Mashed Potatoes and Braised Vegetables.

Inside-out Carmel Apple  with Pineapple Sorbet

Great trip to Alaska with family, we caught over 240lbs of Salmon, Halibut and Rock fish.  Rock fish is amazing for fish taco’s or just lightly pan seared with butter, garlic and lemon.

Stay tone for more Salmon recipes:)

Aloha

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Sometimes it’s nice just to stay at home and have a romantic night on the couch with your lover.   Finger foods are always a fun way to spicy up the night and usually makes a great catalyst for conversation.

This meal is a great follow up all those Holiday parties and feasts.  After the Holiday’s, I usually have some cheap champagne left over.  A good way to recreate low-end champagne is by add some liquor or flavored brandy.  Light fruity flavors are bests to infuse in your discount champagne.   Nibbly bits, bubbly and a good movie can be the perfect way to unwind after the Holiday’s!

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Menu:

Peach Champagne

Roasted Garlic cloves

Green Goddess puree

Crumbled Feta cheese

Sliced Mozzralla

Sliced Roma Tomatoes

Fresh Basil, Mint, Cilantro

Sliced Bacon wrapped Dates Stuffed with Goat cheese and Almonds

Herbed Crostini

Recipe’s:

Peach Bubbly:

5 oz Champagne

1/2 oz Peach brandy

Pour all ingredients into champagne glass.

Roast Garlic:

Roast cloves in oven at 400 degrees until golden brown, set as side or pre-make and store in fridge until ready to use.  Store for 2 mouth in freezer.

Green Goddess Puree:

1 cup basil

1 cup cilantro

1/2 cup scallions

1 cup oil

1/2 cup lemon juice

salt & pepper to taste

Blend all ingredient in blender.  If to thick add water and a splash of oil.  Add lemon juice to taste at end.  Store in fridge in sealed contain with oil drizzled on top to keep the mixture from turning brown.

Bacon wrapped Dates Stuffed with Goat cheese and Almonds:

8 dried figs

4 slices of thin bacon

8 teaspoon goat cheese

8 almonds

Pre- heat oven to 400 degrees.  Slice bacon strips in half so you have 8 pieces, set aside.  De-pit figs and stuff 1 teaspoon of goat cheese inside dried figs.  Insert 1 almond into center of stuffed fig.  Seal close and wrap in a bacon strip, repeat with follow figs. Place wrapped, stuffed figs on a sheet tray, seam side down, bake until golden brown and crispy.

Herbed Crostini:

1 Baguette, sliced 1/2 ” thick

1 sprig of Thyme, finely chopped

1 sprig of Rosemary, finely chopped

1 sprig of Sage, finely chopped

1 cup oil

1 teaspoon salt

Pre-heat oven to 400 degrees and oil a sheet tray, set aside.  Place sliced bread on baking tray. Mix all other ingredients together in bowl and paint mixture over baguette’s with pastry brush.  Season with salt and pepper, bake until golden brown, 8 to 10 minute’s.

Holiday Latte Recipe