Posted in: Catering

Workin’ it at Wedding Fair 2016

Did you check out The Wedding Fair in Calgary this past weekend?

If you didn’t have a chance to stop by and say hi (and try some delicious soup samples…) at our special booth, check out the photos to see this years’ display, and steal one of our recipes for your own kitchen.

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Holiday recipes 2015

It’s the holiday season, and that can mean a busy time in the kitchen! To make your holiday menu planning a little easier, here are three great dessert recipes from our zoo catering team. The zoo kitchens make these treats for holiday parties and weddings, and these are all items served at our Christmas Buffets. Even better- they’re all fairly simple to make.

Pastry chef Sara Lawson has concocted seasonal recipes that are a great twist on classic tastes. That way you can spice up your tried and true holiday baking plans with these sweet treats. After all, this is the season of festive traditions- why not start some new ones?

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Who’s Who at the Zoo: meet Sous Chef James Neilson

James Neilson

Meet the man behind the food- James Neilson is the Sous Chef for our catering team, and a finalist for the Ocean Wise Chowder Chowdown: Calgary contest. We’ve interviewed him for our “Who’s who at the Zoo” blog series, to learn more about his culinary career, and how he came to work for the zoo.

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Thanksgiving leftover recipes

We hope that you had a wonderful Thanksgiving. If you had a big, delicious meal, you probably have some delicious leftovers! Here are a few recipe ideas for using up Thanksgiving leftovers that are not so run of the mill – not your typical turkey sandwiches or soups.

Stuffing-Stuffed Mushrooms

Recipe by Pastry Chef Kimberley Vy

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Yield: 24

Ingredients:

1 cup leftover stuffing

¼ cup grated parmesan

2 Tbsp olive oil

2 Tbsp chopped parsley

1 clove garlic (minced)

24  button mushroom caps

Cooking directions:

Mix 1 cup leftover stuffing with 1/4 cup grated parmesan, 2 tablespoons each olive oil and chopped parsley and 1 minced garlic clove. Stuff into 24 button mushroom caps; top with more parmesan and olive oil. Bake 20 to 25 minutes at 375 degrees.

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Potato Cakes with Fried Eggs and Turkey-Red Pepper Hash

Recipe by Pastry Chef Kimberley Vy

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Yield: 4

Ingredients:

1 cup leftover mashed potatoes, at room temperature

1 large egg, plus 4 for frying

1/4 cup milk

1/3 cup all-purpose flour

1/2 teaspoon finely chopped sage

Coarse salt and freshly ground black pepper, to taste

5 teaspoons extra-virgin olive oil

1/2 small onion, chopped

1 clove garlic, finely chopped

1 small red bell pepper, stemmed, seeded, and chopped

8 ounces diced leftover turkey meat, about 2 cups

1/2 cup leftover turkey gravy

Cooking directions:

Preheat the oven to 200 degrees F. In a bowl, mix the potatoes, egg, and milk together until combined. Add the flour, season with salt and pepper, and mix until smooth. Heat 2 teaspoons oil on a non-stick griddle over medium heat; pour about 1/3 cup of the batter onto the warm griddle, gently spread it to a circle about 4″ wide, and cook, flipping once, until golden brown, 3-4 minutes per side. Transfer to the oven to keep warm. Repeat with remaining batter. Heat 1 tablespoon of oil in a small skillet over medium low heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the red pepper and cook until softened, about 4 minutes more. Add the turkey, gravy, and corn and cook, stirring, until turkey is heated through. Season hash with salt and pepper, stir in the parsley, and keep warm over low heat. Heat the remaining teaspoon of oil on the griddle over medium-high heat. Crack the eggs onto the griddle and cook until desired. To serve, put a warm potato cake on each of 4 plates; top the cakes with a fried egg and divide the hash evenly among them.

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Turkey Croquettes

Recipe by Pastry Chef Kimberley Vy

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Yield: 20

Ingredients:

1 1/2 ounces (3 tablespoons) unsalted butter

1 medium onion, minced

Coarse salt and freshly ground pepper

1 1/2 teaspoons minced fresh sage

1 1/2 teaspoons minced fresh savory or thyme

2 cups finely chopped cooked turkey

1/4 cup heavy cream

1 cup mashed potatoes

1/4 cup all-purpose flour

1 large egg, lightly beaten

1 1/2 cups finely ground fresh breadcrumbs

Vegetable oil, for frying

Cranberry sauce, for serving

Cooking directions:

Melt butter in a large skillet over medium-high heat. Add onion, 1 teaspoons salt, and teaspoon pepper. Cook for 3 minutes. Stir in sage and savory or thyme, and cook for 1 minute. Stir in turkey and cream, and cook until liquid evaporates, about 1 minute. Transfer to a large bowl, and let cool for 15 minutes. Add potatoes, flour, and egg to turkey, and season with salt and pepper. Drop 2 tablespoons turkey mixture into a shallow bowl of breadcrumbs, turn to coat, and pat into 2-inch disks. Arrange in a single layer on a baking sheet, and refrigerate for 10 minutes. Heat 1/4 inch oil in a skillet over medium heat. Working in batches, cook croquettes in a single layer until golden brown, about 2 minutes per side. Transfer to paper towels to drain. Serve immediately with cranberry sauce.

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For dessert ideas you can make these super easy mini cranberry tartlets utilizing your leftover cranberry sauce and extra pie dough laying around!

Cranberry Tartlets

Recipe by Pastry Chef Kimberley Vy

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Ingredients:

12 (2 3/4-inch) squares of dough

6 tablespoons cranberry sauce

1 egg yolk

1 tablespoon heavy cream

Sanding sugar

Cooking directions:

Arrange squares of dough in cups of a mini-muffin pan. Top each square with 1 1/2 teaspoons cranberry sauce; fold in edges. Freeze for 30 minutes. Beat together egg yolk and cream. Brush tartlets with egg wash; sprinkle with sanding sugar. Bake at 400 degrees until golden, 30 to 35 minutes.

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Pumpkin Pie Milkshake

Recipe by Pastry Chef Kimberley Vy

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Yield:2

Ingredients:

5-6 scoops pumpkin ice cream (or vanilla), slightly softened

1/2 cup whole milk

1/8 to 1/4 cup pumpkin puree

1/8 teaspoon ground cinnamon

1/16 teaspoon ground nutmeg

4-5 pieces of pumpkin pie crust scraps, baked and cooled

Cooking directions:

Add all ingredients to your blender and pulse for 15-20 seconds. Divide between two glasses and top with pumpkin pie crust crumbles and finish with some whipped cream. You can sub whole piece of pumpkin pie in the milkshake and adjust to how much pumpkin flavor you like as well.

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Happy…leftovers!

Thanksgiving Recipes

KimThanksgivingPastryCollage

If you’re planning your Thanksgiving menu, consider these delicious items to give your meal that extra mmmmmm. Our zoo catering staff always make amazing dishes, and they offered to share a few with you! From dinner to dessert, let our Cider Spiked Butternut Squash Soup and our Pumpkin Whoopie Pies add a little something extra to your holiday.

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