Category Menus & Recipes

New Season, New Menus. Parties That Cook Prepares for Fall with Recipe Testing.

Fall Recipe Testing Fall Recipe TestingJust like the seasons change throughout the year, things are always evolving here at Parties That Cook. In anticipation of each season, our team of professional chefs bring their imaginations and culinary skills together to whip up a fresh batch of original recipes. As with all great things, there is a bit of trial and error involved in achieving perfection. Our seasonal recipes can’t just be delicious – they have to meet certain criteria specific to our events: easily split into components for team cooking, execution with our mobile equipment, scalability, and most importantly, cook time. Small order, right? Our fabulous chefs consistently do an outstanding job nominating, testing, and selecting the best recipes for PTC events!

Fall Recipe Testing Fall Recipe TestingI had the privilege of being involved in two days of recent experimentation, and all I can say is WOW. The office team got a little preview of all the new Fall Menu recipes, and it was absolutely delicious. I definitely wanted more than just a taste! Our chefs made a variety of mouthwatering dishes, including: Fried Chicken Po-boys with Pickle Remoulade and Kale; Veggie Tagine with Couscous; Caramelized Onion and Potato Knishes; Moroccan Pastries; Sweet Potato Soufflés; Cauliflower Soup;  and Southern Mac and Cheese with Baked Quinoa! It’s safe to say we were completely stuffed. And happy.




A Mother’s Day Treat: Tiny Strawberry Rhubarb Crisps

Strawberry Rhubarb CrispMature. Refined. Perfectly sweet, but not overly sweet. When I first came upon this teeny dreamy dessert at our spring recipe testing, it was love at first bite. Actually, my slight obsession with the sweet yet tart flavors of strawberry and rhubarb began early in the baking process. Shiny strawberries teased me with juicy promises, while the bright rhubarb whispered tart nothings. I was sure this crisp recipe would be a great treat for grown-ups. And I was not disappointed.

We’ll be making this fantastic recipe with the mamas and families at our fun Mother’s Day Brunch cooking class in San Francisco this weekend. Why not share this recipe with your mama, too?! If you’re lucky enough to live nearby, you can even whip up a batch for her!

Tiny Strawberry Rhubarb Crisps with Vanilla Bean Whipped Cream Recipe
This recipe can also be found in our dessert recipe library!

Fruit Crisp In Progress

4 cups fresh rhubarb, 1/4-inch diced (about 6 stalks or 1 pound)
4 cups fresh strawberries, (about 2 pounds) hulled and quartered, if large
1 cup demerara sugarJuicy Strawberry
2 teaspoons grated orange zest
1 Tablespoon cornstarch
1/3 cup freshly squeezed orange juice
1/4 teaspoon kosher salt
Parchment paper
Mini baking molds and spoons
or ceramic ramekins for a plated dessert

1/3 cup all-purpose flour (can sub brown rice flour)
1/2 cup fine cornmeal
3/4 cup packed light brown sugar
3/4 cup old-fashioned rolled oats (not instant)
1/4 teaspoon of kosher salt
1/2 cup cold unsalted butter, cut into 1/4-inch pieces
2 teaspoons vanilla extract

Vanilla Bean Whipped Cream:
1 cup whipping cream
2 Tablespoons confectioner’s sugar
1/2 vanilla bean, scraped or 1/2 teaspoon vanilla extract
Pinch of kosher salt
Mint for garnish if desired

Preheat oven to 425°F.

Prepare Filling: Dice the rhubarb into 1/4 inch pieces. Hull and quarter the strawberries. In a bowl, toss fruit with the sugar and the orange zest. Dissolve the cornstarch in the orange juice, then mix into the fruit.

Fill molds: Place baking molds on a parchment lined sheet pan (you can use ramekins, if you prefer). Fill the molds 1/4 full and set aside while preparing topping.

Make Topping: In a large bowl, combine all the topping ingredients and pinch them together with your fingers until mixture resembles coarse sand. Evenly sprinkle topping over mini molds.

Whip Cream: In a medium bowl, beat cream, confectioners’ sugar, vanilla and salt until soft peaks form. Place into a decorative bowl and chill until ready to serve.

Serve: Place the crisps and mini spoons on a decorative platter. Serve the whipped cream on the side. Garnish platter with mint.

Makes 25-30 Mini Crisps or 10-12 Full Size Plated Desserts

Recipe created by Parties That Cook®