Monday, February 15, 2010
Vivre Julia Child! - Cooking Class 2.23
We can't get enough Julia Child these days at Lisa Dupar Catering! Join Lisa in the catering kitchen for a Julia - inspired cooking class. click image for more details!
Seattle Bride Magazine - Vote for Best of Bride!
Awards season is upon us and Seattle Bride Magazine has opened the voting for the 2010 Best of Bride awards. This award honors the best and brightest of Seattle wedding vendors in all facets of our industry. We encourage you visit the Seattle Bride website and vote for Lisa Dupar Catering and your other favorite wedding vendors: http://tiny.cc/pbWM7
Moore to Life Appearance
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Here is a link to a recent appearance on Kelley Moore's new television show, Moore to Life! Lisa and Jonathan had so much fun creating a traditional croque en bouche with Kelley similar to the one we made for Kelley's wedding (pictured).
http://www.king5.com/on-tv/KELLEY-MOORE-83666692.html
Friday, February 12, 2010
MARDI GRAS PARTY - Lisa's King Cake
The New Orleans tradition, begun in the 1870s, borrows heavily from European customs. As part of the celebration of Mardi Gras, it is traditional to bake an oval cake in honor of the three kings - the King Cake. The shape of a King Cake symbolizes the unity of faiths. Each cake is decorated in the traditional Mardi Gras colors: purple represents justice, green represents faith and gold represents power. A small baby or pecan half is baked into each cake. In New Orleans, King Cake parties are held throughout the Mardi Gras season. In offices, classrooms, and homes throughout the city, King Cakes are sliced and enjoyed by all. The "search for the baby" adds excitement, as each person waits to see in whose slice of cake the baby will be discovered.
While custom holds that the person who finds the baby in their slice will be rewarded with good luck, that person is also traditionally responsible for bringing the King Cake to the next party or gathering.
Lisa’s Mardi Gras Kings Cake (1 large ring)
2 envelopes active dry yeast
1/2 cup granulated sugar
1-1/2 sticks (6 ounces) unsalted butter, melted
1 cup warm milk (about 110°F)
5 large egg yolks, at room temperature
4 1/2 cups bleached all-purpose flour
2 teaspoons salt
1 teaspoon freshly grated nutmeg
1 teaspoon grated lemon zest
1 teaspoon vegetable oil
1 pound cream cheese, at room temperature
4 cups confectioner's sugar
1 plastic king cake baby or a pecan half
5 tablespoons milk, at room temperature
3 tablespoons fresh lemon juice
Purple-, green-, and gold-tinted sugar sprinkles Combine the yeast and granulated sugar in the bowl of a stand mixer fitted with a dough hook. Add the melted butter and warm milk and warm water. Beat at low speed for 1 minute. With the mixer running, add the egg yolks, then beat for 1 minute at medium-low speed. Add the flour, salt, nutmeg, and lemon zest and beat until everything is incorporated. Increase the speed to high and beat until the dough pulls away from the sides of the bowl, forms a ball, and starts to climb up the dough hook. If the dough is uncooperative in coming together, add a bit of warm water (110 degrees), a tablespoon at a time, until it does.
Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 2 hours.
Meanwhile, make the filling. In a large mixing bowl, combine the cream cheese and 1 cup of the confectioner's sugar. Blend by hand or with an electric mixer on low speed. Set aside.
Line a baking sheet with parchment paper.
Turn the dough out onto a lightly floured work surface. Using your fingers, pat it out into a rectangle about 30 inches long and 6 inches wide.
Spread the filling lengthwise over the bottom half of the dough, then flip the top half of the dough over the filling. Seal the edges, pinching the dough together. Shape the dough into a cylinder and place it on the prepared baking sheet seam side down. Shape the dough into a ring and pinch the ends together so there isn't a seam. Insert the king cake baby or pecan half into the ring from the bottom so that it is completely hidden by the dough.
Cover the ring with plastic wrap or a clean kitchen towel and place in a warm, draft-free place. Let the dough rise until doubled in size, about 45 minutes. Meanwhile, preheat the oven to 350°F.
Brush the top of the risen cake with 2 tablespoons of the milk. Bake until golden brown, 25 to 30 minutes. Remove from the oven and let cool completely on a wire rack.
Make the icing. Combine the remaining 3 tablespoons milk, the lemon juice, and the remaining 3 cups confectioner's sugar in medium-size mixing bowl. Stir to blend well. With a rubber spatula, spread the icing evenly over the top of the cake. Sprinkle with the sugar crystals, alternating colors around the cake.
The cake is traditionally cut into 2-inch-thick slices with all the guests in attendance.
YIELD: 20 to 22 servings
While custom holds that the person who finds the baby in their slice will be rewarded with good luck, that person is also traditionally responsible for bringing the King Cake to the next party or gathering.
Lisa’s Mardi Gras Kings Cake (1 large ring)
2 envelopes active dry yeast
1/2 cup granulated sugar
1-1/2 sticks (6 ounces) unsalted butter, melted
1 cup warm milk (about 110°F)
5 large egg yolks, at room temperature
4 1/2 cups bleached all-purpose flour
2 teaspoons salt
1 teaspoon freshly grated nutmeg
1 teaspoon grated lemon zest
1 teaspoon vegetable oil
1 pound cream cheese, at room temperature
4 cups confectioner's sugar
1 plastic king cake baby or a pecan half
5 tablespoons milk, at room temperature
3 tablespoons fresh lemon juice
Purple-, green-, and gold-tinted sugar sprinkles Combine the yeast and granulated sugar in the bowl of a stand mixer fitted with a dough hook. Add the melted butter and warm milk and warm water. Beat at low speed for 1 minute. With the mixer running, add the egg yolks, then beat for 1 minute at medium-low speed. Add the flour, salt, nutmeg, and lemon zest and beat until everything is incorporated. Increase the speed to high and beat until the dough pulls away from the sides of the bowl, forms a ball, and starts to climb up the dough hook. If the dough is uncooperative in coming together, add a bit of warm water (110 degrees), a tablespoon at a time, until it does.
Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 2 hours.
Meanwhile, make the filling. In a large mixing bowl, combine the cream cheese and 1 cup of the confectioner's sugar. Blend by hand or with an electric mixer on low speed. Set aside.
Line a baking sheet with parchment paper.
Turn the dough out onto a lightly floured work surface. Using your fingers, pat it out into a rectangle about 30 inches long and 6 inches wide.
Spread the filling lengthwise over the bottom half of the dough, then flip the top half of the dough over the filling. Seal the edges, pinching the dough together. Shape the dough into a cylinder and place it on the prepared baking sheet seam side down. Shape the dough into a ring and pinch the ends together so there isn't a seam. Insert the king cake baby or pecan half into the ring from the bottom so that it is completely hidden by the dough.
Cover the ring with plastic wrap or a clean kitchen towel and place in a warm, draft-free place. Let the dough rise until doubled in size, about 45 minutes. Meanwhile, preheat the oven to 350°F.
Brush the top of the risen cake with 2 tablespoons of the milk. Bake until golden brown, 25 to 30 minutes. Remove from the oven and let cool completely on a wire rack.
Make the icing. Combine the remaining 3 tablespoons milk, the lemon juice, and the remaining 3 cups confectioner's sugar in medium-size mixing bowl. Stir to blend well. With a rubber spatula, spread the icing evenly over the top of the cake. Sprinkle with the sugar crystals, alternating colors around the cake.
The cake is traditionally cut into 2-inch-thick slices with all the guests in attendance.
YIELD: 20 to 22 servings
Tuesday, January 26, 2010
Les Dames Seattle
For years, Lisa Dupar has been proud to be apart of the Les Dames: a world wide philanthropic society of professional women leaders in the fields of food, fine beverage and hospitality.
We are excited to announce that the 2010 Les Dames fundraiser is quickly approaching! La Dolce Vita: Celebrating the Essence of Italy, will be taking place Thursday, February 25 at the Women’s University Club starting at 5:30 p.m. Tickets are priced at $95 per person and the evening will feature a mouthwatering Italian-inspired antipasti feast provided by Café Juanita, Cicchetti Kitchen and Bar, Dupar & Company, Gelatiamo, Macrina Bakery, and Salumi, with Italian style grappa by Soft Tail Spirits.
We are lucky enough to have the delightful Anne Robichaud flying in to join us who will give an insightful and humor-filled presentation (we promise she will have you smiling if not out-right giggling!) on Italian culture.
And last, but certainly not least, will be the silent auction of handmade Italian ceramics from Umbria, which are quite simply - amazingly gorgeous!
The proceeds from this event will benefit our scholarship and community out-reach programs of which our Seattle chapter is justifiable so proud of.
As of today we have only sold 12 tickets. We need your support – if every member sells or purchases just two tickets, we will have a success we all can be proud of. The purchase of a table would be fantastic. PLEASE HELP and order your tickets right away. Tickets can be bought on-line at http://lesdamesseattle.maestroweb.com or call (206) 276-5527 for more information
We are excited to announce that the 2010 Les Dames fundraiser is quickly approaching! La Dolce Vita: Celebrating the Essence of Italy, will be taking place Thursday, February 25 at the Women’s University Club starting at 5:30 p.m. Tickets are priced at $95 per person and the evening will feature a mouthwatering Italian-inspired antipasti feast provided by Café Juanita, Cicchetti Kitchen and Bar, Dupar & Company, Gelatiamo, Macrina Bakery, and Salumi, with Italian style grappa by Soft Tail Spirits.
We are lucky enough to have the delightful Anne Robichaud flying in to join us who will give an insightful and humor-filled presentation (we promise she will have you smiling if not out-right giggling!) on Italian culture.
And last, but certainly not least, will be the silent auction of handmade Italian ceramics from Umbria, which are quite simply - amazingly gorgeous!
The proceeds from this event will benefit our scholarship and community out-reach programs of which our Seattle chapter is justifiable so proud of.
As of today we have only sold 12 tickets. We need your support – if every member sells or purchases just two tickets, we will have a success we all can be proud of. The purchase of a table would be fantastic. PLEASE HELP and order your tickets right away. Tickets can be bought on-line at http://lesdamesseattle.maestroweb.com or call (206) 276-5527 for more information
Monday, January 25, 2010
Haiti Earthquake Relief Night at Pomegranate Bistro
HAITI EARTHQUAKE RELIEF NIGHT at Pomegranate Bistro TUESDAY, January, 26th 2010 Dine and Donate - 100% of proceeds this Tuesday will go to support relief efforts in Haiti through Medical Teams International.
In an effort to raise an unprecedented amount of money in one day for the earthquake victims in Haiti, Chef Lisa Dupar has created a Dine and Donate event. Lisa will be donating 100% of the proceeds from Pomegranate Bistro this Tuesday, January 26, 2010 to Medical Teams International (www.medicalteams.org) to aid in the relief efforts for the victims in Haiti. And, in honor of the people of Haiti, Lisa has created several special Haitian dishes that will only be available on Tuesday evening.
Lisa's special Haitian dishes include:
Haitian Pois Rouges: Red Bean Soup, Salt Pork, Hot Chili & Dark Rum
Haitian Salad: Beet, Potato, Watercress & Hardboiled egg with Lime drizzle
Chicken Curry with Bananas & Sweet Potatoes
Peanut Cake
Barbancourt Passionfruit Mojito
Lisa hopes for standing room only at Pomegranate Bistro on Tuesday as she and her team work to raise as much money as possible for Medical Teams International. Reservations are recommended for parties of 6 or more.
Lisa's special Haitian dishes include:
Haitian Pois Rouges: Red Bean Soup, Salt Pork, Hot Chili & Dark Rum
Haitian Salad: Beet, Potato, Watercress & Hardboiled egg with Lime drizzle
Chicken Curry with Bananas & Sweet Potatoes
Peanut Cake
Barbancourt Passionfruit Mojito
Lisa hopes for standing room only at Pomegranate Bistro on Tuesday as she and her team work to raise as much money as possible for Medical Teams International. Reservations are recommended for parties of 6 or more.
Monday, December 28, 2009
Upcoming Wine Events
HAPPY NEW YEAR (almost)!
Everyone at Dupar & Co seemed to have a delightful holiday with family and friends! Now we are gearing up for an exciting 2010 starting with a delicious New Year's Eve dinnner menu at Pom!
We are all really excited about a new series of wine events starting late January. We have scheduled 5 amazing winemakers to join us in the catering kitchen for New American tapas-style food paired with great wines from the winemakers listed below. One wine event each month (Friday nights) through May 2010!
Everyone at Dupar & Co seemed to have a delightful holiday with family and friends! Now we are gearing up for an exciting 2010 starting with a delicious New Year's Eve dinnner menu at Pom!
We are all really excited about a new series of wine events starting late January. We have scheduled 5 amazing winemakers to join us in the catering kitchen for New American tapas-style food paired with great wines from the winemakers listed below. One wine event each month (Friday nights) through May 2010!
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