How on Earth has a year gone by without a blog. I honestly like writing. I may even be good at it. What I am not good at is sitting down and doing it.
Last Sumer we were blessed with events, beautiful brides and grooms, fun family gatherings, having a wedding in the family! That was the best. Our daughter Zoë and her long time partner Chris got married at Ragged Mountain in Danbury NH. A perfect place for the laid back couple who were engaged for two years (no one ever should be engaged for two years)! It was an interesting experiment to let go of the reins and let someone else take on the hard work of cooking, plating and cleaning up. The temptation to get up and help things along was there, but Stephen and I both restrained and totally enjoyed the day, complete with all of our children and our Moms.
This Spring/Summer is filling up quickly. Grazing tables seem to be a hot item. They are basically a giant charcuterie board, filled with meats, cheeses, fruit, veggies, crackers and breads. They look amazing and I love putting them together. Take a look at the gallery to see what they look like. The other item which is a 1970 throwback is onion dip. Nothing like the Lipton goodness that was served at many of our family reunions growing up, but addicting just the same. Mine is filled with caramelized onions, cream cheese, a bit of yogurt or sour cream and garlic. We serve them with home style potato chips. You will never miss the salt laden 1970 version once you try this!
Pricing continues to be a challenge. It is so hard to put a proposal together for 6 months out. The prices change every week. I tend to be very cost conscience, which is a good thing, but it tends to torment me having to pass on the costs with out loosing my shirt and keeping my clients with theirs. We have also had trouble sourcing items, like crab, plastic cups for wine and more. I am never quite sure what challenges I am going to be faced with each time I shop, but refuse to comprimise the excellent product I am known for.
I will try to make sure I sit down again soon to keep you updated. I look forward to seeing your beautiful faces in person and continue to encourage you to eat good food my friends!
Challenge accepted
Years ago my oldest daughter was having a no good, horrible, well week. I asked her if there was anything I could do to brighten her day. She responded with a challenge. Find the best chocolate croissant in the Upper Valley. Challenge accepted…. the biggest problem at that point was there were not many bakeries available to find this lush treat. After exploring farmers markets and all the “local” bakeries I knew of. We found three. Our criteria included flakiness, enough chocolate, and presentation. Flakiness was achieved by two, enough chocolate, one and presentation one.
Craftsmanship is something that has to be a number one priority. Especially if you are going to call yourself a true bakery. Sorry, I don’t want to pay for something that looks like an untrained teenager made it. I want to know by just looking at it that the baker has put time, effort and love into their product. Taste is number two. I have had plenty of cakes, cookies and such that look great and frankly taste awful. Here at Duck Soup Catering we use the best ingredients we can find. We practice. Yes, that means practice! Trying it out on friends, family and neighbors before it goes out the door with Duck Soup Catering on the label. I have often told my staff if you see something on a plate or platter that you would not eat yourself, it does not go out the door.
This week a challenge was brought to me in the name of Wool Bread. It was soft and squishy with cranberries and dark chocolate locked inside. I loved the way it looked, tasted and the way it held up as I checked it for a few days after it was made. Practice, dang, I made chocolate croissants. I have to say these were the best I have ever had.
I urge you all to take a challenge. Create a new bread, dinner recipe, something you have never tried before. Practice something you have made. Work on craftsmanship. Surprise your family with a homemade pretend restaurant meal. You may be interested to see who will take the next challenge. Maybe it will be a weekly thing!
We know you have many bakeries, restaurants and caterers in the Upper Valley now. We appreciate each and everyone of you that chooses Duck Soup Catering!
Eat good food my friends! Have fun while you are doing it!
Covid…
It has been a year. A whole year of not cooking for clients. A whole year of quiet activities. A whole year of not leaving the house except for needed supplies. A whole year of not seeing family and being able to safely share a hug. I am ready for this to change.
A year and a half ago, my husband and I traveled to Alaska. It was a fabulous adventure. On the way home I sat on the plane next to an interesting (chatty) gentleman. He worked for the government for years and had some conspiracy theory’s he felt the need to share with me. Some I half heartedly listened to, some I tuned out. But the one thing that has stuck with me is the one where he told how the world was going to end…Pandemic…
I may have laughed at the time, but now know how seriously I should have taken this bit of info. I never thought the grocery shelves could be so quickly overcome. How toilet paper, pasta and cleaners would be a hot commodity. How my business would be shuttered. I had taken my life for granted.
Aside from sometimes of overwhelming loneliness and at times letting depression creep in. I was lucky. I had my husband, who still thinks I am funny, and supports me when I am down. I had my two dogs Cleo and Eli to entertain me. I made a “To Do List”. This allowed me a sense of purpose. We refinished wood work, painted, cleaned and moved furniture around. We did endless puzzles and cooking challenges. I learned how to give my husband a decent haircut, I learned to bake bagels that keep me from longing a trip to NY. I learned how to make fresh mozzarella and ricotta from the leftover whey. I learned how to make milk bread, baguettes and sour dough from the starters I made from scratch. (Betty White and Estelle Getty) I have never baked this much in my life!
This weekend we will Spring ahead. And Spring I shall. I have made some gains in my life. I have booked some small events, I started walking every day with my husband. I look forward to hearing the lake wake up as the days pass. I received my first Covid vaccine! My second is coming right up. I feel like I can breathe again. I look forward to having life come back to the new normal. One thing I hope is I pay more attention to the the people next to me on the plane, and I never again forget how lucky I am.
I hope you too have survived this pandemic. I hope you have food on your shelves, toilet paper in the bathroom and enough cleaner to keep you healthy. I hope you have someone in your life that thinks you are funny and makes you laugh. I hope you can get out and go for a walk. I hope you find some spring in your step. I hope you are surrounded by support no matter how you may need it. I hope the loneliness and depression lessons. And you know if you need help, please reach out.
Eat good food my friends.
60 Pounds of Wedding Cake
When a couple gets married, a wedding cake is usually in the plans. I offer a wide variety of flavors all being created from scratch. No boxed mixes, no confectionary sugar. While I admire the many creations from other bakers with the fondant skills of an artist, it just is not for me.
This past weekends cake was a monster. I made 7 double batches of Swiss buttercream, 8 double batches of cake batter, 4 double batches of lemon cream (much like lemon curd with a lighter texture) hundreds of fresh raspberries, and flowers I had to snitch from the garden since the wedding planner did not have the flowers I had requested. Let’s not forget the dowels that held this all in place for the 45 minute trip to the wedding venue. Phew!
Making a wedding cake is WORK! Everything needs to be balanced, perfectly iced, sturdy, photo worthy, and delicious. It also has to be cut 100+/- times and hold together. When you use pounds of butter that usually is not a problem. This takes hours!
I remember making my first cake for 110 guests. The wedding was being held at the Enfield NH Shaker Village. The cake was three massive tiers with no flowers on it. Meaning my edges and frosting skills had to be second to none. Nothing was hiding that tiny mark that only I noticed. I thought I would be sick watching the wedding staff bring the cake out to the table in the sun. It had a white chocolate Italian buttercream frosting. No worries…Right?? I got paid 100.00 for that cake that took hours to make and deliver. I chalk it up to a good deal for the bride and groom, great practice for me, and I no longer give a quote to anyone without taking time to think about it!!
When I started this venture the air would be “blue”. I worried about everything to the point my husband and kids would go outside and play for a bit until it was safe to enter the baking zone. Today the air is calm and collected. I am listening to the “Three Little Birds” Station. I find myself actually enjoying the experience, thinking of the bride and groom while I am creating. Looking forward to putting on the flowers, and watching it being brought out to the table. The moment you see the smiling couple cut their cake in front of families and friends. To watch their eyes as the love flows, when they taste the cake they talked about months ago. That’s when I know it was worth all the butter, all homemade vanilla, all the time and angst. Thats when I know I do something I love. Eat good food my friends! It is worth it!
Catering in a 2020 World
Catering is not like running a restaurant. It is so much more. I am never sure exactly what to expect. Sometimes the kitchen is not exactly what one might call a kitchen. A two burner stove, well went dry, and where is that dish detergent? You have to be prepared for anything. Now that I have my fancy “Duck Truck” I carry everything with me. I am rarely caught by surprise. Flowers and greens to add to platters, “To Go” boxes, yup, we have that.
Then came 2020. I have had to rethink everything, which frankly is not a bad thing. My cookie platters are now in individual bags, tied with ribbon to provide a no contact dispersement. Catering is not just dinner to go. It is the total package. A beautifully set table, gorgeous plates, candles lit, platters served by incredibly trained staff. Best yet, everything is cleaned up before we go. That still happens with a few changes. Those crab cakes you rave about are served in cupcake liners, that cheese platter you are craving is now manned by a staff member, those sliders are now served to you. It really is ok.
The mini weddings are my jam! I love creating a spectacular spread, for 30 people instead of 300. Now, after COVID, when everything is safe, would I welcome that big party? You Bet!! But right now 30 is fabulous. We have noticed the stress level has plummeted from the bride, groom and family. We get to spend that extra few minutes making things shine from the smallest detail on up.
We hope you will still have that micro wedding, that small family dinner, a socially distanced gathering. Call us! We are happy to help out no matter what size of party you need help with. From sides to cookie platters we have your back!
Then we shop…
Just like you shop for your family, I shop for catering jobs. Each menu item is listed with an ingredient list. That way I do not forget things, most of the time. During this weird Covid time, some items are harder to find than others. Yipings Asian Market has had different hours, it is also thirty minutes away. But, it has the rice wrappers I love. Back to West Lebanon I go. Somethings I have no issue substituting and others no way. Rice wrappers fall into that category. I found gorgeous squash from good friends gardens. Perfect for roast vegetables. Chicken was a dollar more a pound from my usual purveyor, than my local store, and on it goes.
My list may be longer than yours, and have ingredients listed in pounds, but all in all we are lucky to have what we have and in the end does it matter? Just eat good food!
New Website
Designing and implementing a new website is not for the faint of heart. Squarespace has some, let’s call them unique, quirks that can test even the most patient. Luckily for me I found a help mate in Miriah who saved me from myself!! I love the fresh new look, the ability to add pictures and menu items at will, and blog. I found out at an older age that I love to write. I am eager to continue this passion and vow to continue to write on a more regular basis!!
I also want to make sure folks that see this new site know that we are not all fancy pants. Yes, we can dress up and you can take us out, but don’t think that we can’t backyard BBQ with the best of them. There is nothing we like more than an event with good friends and family. We urge everyone to eat good food….