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Categories : “How to’s”
Industry : Events
1.Grilled Rosemary Corn
8- Ears of shucked corn
8- Long sprigs of rosemary
8- 4” long pats of butter
Salt and pepper to taste
8 – Large pieces of heavy-duty aluminum foil (the long foil not regular)
This is SOOOOOO simple and your guest will love this way of corn!
2. Southern Comfort Cranberry Mango B-B-Que Sauce
Randy created this b-b-q sauce over 35 years ago for Barbara Mandrell for a holiday party she was having and ended up in Woman’s Day Magazine, and he is FAMOUS for this simple and easy.
5-cups your favorite b-b-q sauce to start ( My preference is Chris & Pits)
2-cups chopped onions ¼ inch chop (use your favorite onion)
1/8 lb butter ( that is ½ of a stick of butter)
1-cup sweet and spicy mustard (Trader Joes has one so does Ralphs)
1 cup dark brown sugar
½ teaspoon cayenne pepper
1 cup Southern Comfort
2 cups whole berry cranberry sauce
1 9oz jar of Trader Joes Mango Ginger Chutney ( or what you can find at you stores)
For something a little more exotic I add 1 cup of pomegranate molasses also, and it has a GREAT flavor.
This can be done in advance and stores for weeks
It is great on chicken, steak, ribs but it makes an incredible sauce for meatballs
For holidays like Thanksgiving or Christmas, you can make cocktail meatballs with this recipe. It is incredible!
3. Blonde Sangria (12 guests)
This is such a great Summertime Cocktail and GREAT FOR WEDDING receptions.
3 peaches (firm but ripe, white peaches can be used)
2 nectarines (firm but ripe, white nectarines can be used)
4 apricots (firm but ripe)
24 oz. peach or apricot brandy (look at the bottle and add up the oz. to get what you need, make sure you have a little more than you need) Bevmo carries these
2 cups of each peach and apricot nectar combined (you should get about 1.5 cups per can from the Kern’s nectar)
1 qt. 7UP
Superfine sugar (use this to taste, if the fruit if sweet you do not need this)
2 bottles chilled Prosecco
NOTE: The fruit is so good especially when you marinate it overnight in the brandy and nectar. Serve nice toothpicks of some sort so you can eat the brandied fruit.
4. Summer Peach & Raspberry Amaretto Trifle
1 ½ lbs. pound cake ( I use Sara Lee’s)
4 cups fresh raspberries
6 large fresh peaches slice ½ thick ( frozen can be used also)
11/2 cups amaretto (If you do not want Alcohol use the raspberry cocktail mixer they carry at Bevmo or the peach or apricot nectar and I use Kern’s it works very well for this)
2-Jello Vanilla Instant Pudding 5.1 oz
21/2 cups half and half
6 cups heavy cream whipped stiff (use one third of the whipped cream in the pudding mixture)
¾ cup toasted chopped almonds
I like doing this a day ahead so everything can blend well I just do not put the almonds on until ready to serve.
Also if you do not want to use liquor you can use the raspberry mixer, apricot or peach nectar to douse your pound cake with!
Guest contributor is Randy Fuhrman of Randy Fuhrman Events, a full service event production and gourmet catering company. Randy Fuhrman Events has won numerous industry awards including three for Outstanding Event presented by Special Events Magazine, and the Beverly Hills Golden Palm Award for Innovation in Small Business. Randy’s cook book will be available for purchase on Amazon this summer! Visit randyfuhrmanevents.com for more information, and contact Randy by calling 310.854.0155 or by email at firstname.lastname@example.org.