Stuffed Mushroom Caps

BAR BAKERY

milk in shot glasses. chocolate chip cookies

Milk & Cookies

lettuce. tomato. onion. shredded cheese. sour cream. sub pork $1 sub beef $2

Chicken Taco Bar

Assorted Woodfire Pizzas

Creme Brulee Cone

Tiramisu Cups

Cheesecake Bites

Parisian Macarons

Chocolate Mousse Cups

Lemon Bars

fresh raspberries. ganache. butter cream.

Raspberry Chocolate Ganache Bites

Assorted Truffles and Pralines

Wedding Cakes

4 variatals from DC Estates. domestic beer. call branded liquor

Call Open Bar

4 variatals from DC Estates. domestic beer.

Well Open Bar

8oz scottish salmon. lemon and fresh herb butter

Scottish Salmon

Certified Angus Beef center cut sirloin. demi glace

Center Cut Sirloin

Filet & Shrimp Surf & Turf

8oz oven roasted free range chicken wrapped in a puff pastry. mushroom & spinach duxelle

Chicken Wellington

8oz oven roasted free range chicken lightly breaded. lobster mushroom cream sauce

Oven Roasted Free Range Chicken with Lobster Mushroom Cream Sauce

mixed greens. spinach. candied walnut. goat cheese. fresh berries. raspberry vinaigrette

Berry Salad

mixed greens. basil. evoo. balsamic reduction

Tomato Mozzarella Salad

mixed greens. red onion. tomato. parmesan. balsamic vinaigrette

House Salad

Preheat the Oven

Gently clean the mushrooms with a damp cloth. Remove the stems and set aside the caps. Finely chop the stems for the filling.

Prepare the Mushroom Caps

In a large skillet, heat the olive oil over medium heat. Add the chopped mushroom stems and minced garlic, and sauté for about 2-3 minutes until fragrant. Add the chopped spinach and cook until wilted, about 2 more minutes. Remove from heat.

Sauté the Spinach

In a mixing bowl, combine the sautéed spinach mixture, cream cheese, grated Parmesan cheese, salt, black pepper, and red pepper flakes. Mix well until all ingredients are fully incorporated.

Prepare the Filling

Using a spoon, fill each mushroom cap generously with the cream cheese and spinach mixture. Place them on a baking sheet lined with parchment paper.

Stuff the Mushroom Caps

Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.

Bake

Remove the stuffed mushroom caps from the oven and let them cool for a few minutes before serving. Enjoy as an appetizer or a side dish!

Serve

Large mushrooms

Olive oil

Cream cheese

Fresh spinach, chopped

Garlic, minced

Parmesan cheese, grated

Salt

Black pepper

Red pepper flakes

In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 tsp of baking powder, 1 tsp of salt, and 1 tsp of cinnamon until well combined.

Mix Dry Ingredients

In another bowl, cream together 1 cup of unsalted butter until smooth. Gradually add the mixture of dry ingredients, mixing until just combined.

Cream Butter and Sugar

Beat in 3 large eggs, one at a time, followed by 2 tsp of vanilla extract until the mixture is smooth and well combined.

Add Eggs and Vanilla

Gently fold in 1 cup of chocolate chips and 1 cup of chopped walnuts into the batter until evenly distributed.

Fold in Add-ins

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Preheat Oven

Pour the batter into the prepared baking pan, spreading it evenly.

Pour Batter into Pan

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan.

In a small bowl, whisk together 0.5 cup of powdered sugar and 2 tbsp of milk until smooth and drizzle-able.

Make Sugar Glaze

Once the bars are completely cooled, drizzle the sugar glaze over the top. Cut into squares and serve.

Glaze and Cut

all-purpose flour

granulated sugar

baking powder

salt

unsalted butter

eggs

vanilla extract

chocolate chips

walnuts, chopped

cinnamon

powdered sugar

milk

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Cream Butter and Sugars

Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually blend the dry ingredient mixture into the wet mixture until just combined.

Combine Mixtures

Fold in the semi-sweet chocolate chips evenly into the cookie dough.

Add Chocolate Chips

Using a cookie scoop or tablespoon, drop dough onto a baking sheet lined with parchment paper, leaving space between each cookie.

Scoop onto Baking Sheet

Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Pour the whole milk into shot glasses, filling each glass about three-quarters full.

Prepare Milk

Serve the shot glasses of milk alongside the freshly baked chocolate chip cookies.

baking soda

brown sugar

large eggs

semi-sweet chocolate chips

whole milk

In a skillet over medium heat, add the chicken breast and cook for about 6-8 minutes on each side until fully cooked. Remove from heat and let it rest.

Cook the Chicken

Once the chicken has cooled slightly, shred it using two forks and place it back in the skillet.

Shred the Chicken

Add taco seasoning to the shredded chicken. Stir well to combine and allow it to heat through for an additional 2-3 minutes.

Season the Chicken

Wash and chop the lettuce, tomato, and onion into small pieces. Place them in separate serving bowls.

Chop the Vegetables

Place shredded cheese and sour cream in separate bowls for easy serving.

Prepare the Cheese and Sour Cream

Arrange the bowls of shredded chicken (or optional pork/beef), chopped vegetables, shredded cheese, and sour cream on a table. Provide taco shells or tortillas for guests to assemble their own tacos.

Set Up the Taco Bar

Invite guests to customize their tacos with their preferred toppings. Serve and enjoy!

Enjoy!

Chicken Breast

Taco Seasoning

Lettuce

Tomato

Onion

Shredded Cheese

Sour Cream

Pork (substitution)

Beef (substitution)

In a bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, combine the all-purpose flour and salt. Mix well.

Once the yeast mixture is frothy, add it to the flour mixture along with the olive oil. Mix until a dough forms.

Combine Ingredients

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let Dough Rise

Preheat your woodfire oven to a temperature of around 700°F (370°C) for at least 30 minutes.

Preheat the Woodfire Oven

Once the dough has risen, punch it down and divide it into 4 equal portions for individual pizzas.

Divide the Dough

On a floured surface, stretch each portion of dough into a round shape, about 10-12 inches in diameter.

Shape the Pizzas

Spread about 1/4 cup of tomato sauce on each pizza base, then sprinkle with shredded mozzarella cheese and your choice of toppings (pepperoni, bell peppers, red onion, etc.).

Add Sauce and Toppings

Lightly brush the edges of the pizza crust with olive oil for added flavor and a golden finish.

Brush with Olive Oil

Carefully place the pizzas in the woodfire oven. Bake for 8-12 minutes or until the crust is golden and the cheese is bubbly.

Bake the Pizzas

Remove the pizzas from the oven, garnish with fresh basil leaves, slice, and serve hot.

Garnish and Serve

All-purpose flour

Warm water

Active dry yeast

Sugar

Tomato sauce

Mozzarella cheese, shredded

Fresh basil leaves

Pepperoni slices

Bell peppers, sliced

Red onion, thinly sliced

Olive oil, for brushing

In a saucepan, heat the heavy cream over medium heat. Split the vanilla bean lengthwise and scrape the seeds into the cream, adding both the seeds and the pod. Allow the mixture to simmer gently for about 10 minutes, then remove from heat and let it steep for another 10 minutes.

Infuse Cream

In a mixing bowl, whisk together the egg yolks, 1 cup of granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.

Whisk Egg Yolks

Remove the vanilla pod from the cream mixture. Gradually pour the warm cream into the egg yolk mixture while whisking continuously to prevent the eggs from scrambling.

Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to ensure a smooth custard.

Strain Mixture

Place the waffle cones in a muffin tin. Pour the custard mixture into the cones, filling them about 3/4 full. Bake in the preheated oven in a water bath (a larger pan filled with hot water) for about 30-35 minutes or until the edges are set but the center is still slightly jiggly.

Remove the cones from the muffin tin and let them cool at room temperature for about 15 minutes, then refrigerate for at least 2 hours or until completely chilled.

Cool

Once the creme brulee cones are chilled, take them out of the refrigerator. Sprinkle an even layer of granulated sugar over the top of each custard-filled cone.

Prepare for Caramelizing

Using a kitchen torch, carefully caramelize the sugar by moving the flame over it until it melts and turns golden brown. If you don’t have a torch, you can place the cones under a broiler for 1-2 minutes, watching closely to prevent burning.

Caramelize Sugar

Allow the caramelized sugar to cool for a few minutes until it hardens.

Let Cool

Serve the creme brulee cones immediately after caramelizing for the best texture and flavor.

heavy cream

vanilla bean

egg yolks

waffle cones

Brew 1 cup of espresso or strong coffee and let it cool slightly.

Brew the Coffee

In a shallow dish, combine the brewed coffee with 2 tablespoons of coffee liqueur. Set aside.

Combine with Liqueur

In a mixing bowl, whip 1 cup of heavy cream until soft peaks form.

Whip Cream

In another bowl, combine 1 cup of mascarpone cheese, 1 tablespoon of granulated sugar, and 1 teaspoon of vanilla extract. Mix until smooth and creamy.

Mix Mascarpone

Gently fold the whipped cream into the mascarpone mixture until well combined.

Fold Together

Quickly dip each ladyfinger cookie into the coffee mixture, ensuring they are soaked but not soggy.

Dip Ladyfingers

In serving cups, place a layer of the dipped ladyfingers at the bottom, followed by a layer of the mascarpone mixture. Repeat the layers until the cups are filled, finishing with the mascarpone mixture on top.

Layer Ingredients

Cover the cups with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld.

Chill

Before serving, dust the top with 2 tablespoons of cocoa powder and garnish with chocolate shavings or grated chocolate, as desired.