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Maple&Fig
Personalized Catering

Monthly Archives: June 2015

What’s Cooler Than Being Cool?
June 30, 2015 at 11:53 am, by

“What’s cooler than being ice cold? Dry Ice!” Chef Eric “What’s cooler than being cool? Ice Cold!” Hey Ya! by Outkast When drinking on a hot summer afternoon you want your drink cold. Normally we throw a bunch of ice in a blender with something called ‘daiquiri mix’ and give it a whirl. But whyRead More

Summer Cocktail Series: If you got it, muddle it
June 28, 2015 at 3:58 pm, by

It’s time to kick off summer with the first of our cocktails, making use of what is fresh and plentiful. Right now, cherry season is almost over in California, but it’s just starting up in Washington, so that’s where I want to start. Strawberries and blueberries are also in full swing, so I’ll tackle thoseRead More

The Most Wonderful Thing about Wonder Bread
June 25, 2015 at 11:58 am, by

Ice cream cones! Inspired by the guys over at chefsteps.com, the process is so wonderfully easy: Start by cutting the crusts off a few slices of low quality white bread, reserving the crust for croutons. Using a rolling pin, roll each slice as thin as you can. I use the pasta roller on my Kitchen-AidRead More

When Life Gives You Lemons…
June 24, 2015 at 6:35 pm, by

I have to admit, I used to think that expression was horribly condescending. “See all those people getting cake? Too bad, you get lemons. Now quit complaining and go drink some lemon juice.” Perhaps it’s the pessimist in me, or a case of middle child syndrome. But then I moved to California and life literallyRead More

Moroccan Mayo
June 17, 2015 at 7:20 pm, by

This is a slight variation on traditional curried mayo, and the basis for my Moroccan Chicken Salad Pitas.

Reinventing Tea Sandwiches
June 15, 2015 at 11:36 am, by

We all have an image in mind when someone mentions tea sandwiches. The dainty little pieces of white bread, usually with cucumber, and completely boring. But why does that have to be the case? Tea sandwiches as a concept still have a purpose. A lot of social gatherings can benefit by having hearty, little snacksRead More

Part 2: Caramelize Everything
June 11, 2015 at 5:41 pm, by

In my previous blog post we took sugar and cooked it until it caramelized, creating a delicious sauce. Now let’s try this again with a potato, which is really just a little ball of sugar. If we put a potato into a pot of boiling (212F) water we get a simple boiled potato that tastesRead More