Sweet and Good Catering

Kosher Catering in Baltimore

Simanim Special and Rosh Hashanah Menu

August31

Once again we will have our very popular simanim platter for Rosh Hashannah.   For your seuda you can have delicious simanim and use them as appetizers for Rosh Hashannah.

I’m having trouble uploading the files.  The pictures are posted at our Sweet and Good Catering Facebook page.

Our simanim special will be $35 for 4 servings (and $6 additional for each additional person) and will include a special gift for those people who order before September 9, 2014.  Deadline to order is September 17, 2014. To order either call: 410.358.6646 or send an email: bshor@sweetandgoodcatering.com.
  • Herbed Beet Salad 1/2 cup
  • Moroccan Carrots 1/2 cup
  • Leek and Onion Puff (1 per person)
  • Squash tart (1 per person)
  • Dates with cous cous, onions and craisins 1/2 cup
  • Pomegranate Salsa 1/2 cup
  • Black Eyed Peas Chutney 1/2 cup
  • Apple Honey muffins (1 per person)
  • Gummy Fish
  • Second Night Shechiyanu special fruit

Rosh Hashannah menu:

Deadline to order is September 17th.

You think the only thing you have to dip your apple in is honey???? No! You have more choices – we have dips for you… they are not only delicious but versatile.  They can be used with challah, on top of spaghetti, as a base for salad dressings (and some people even eat them straight!). Dips $4 for small and $7 for large:
  • Spinach Dip
  • Cilantro Pesto Dip
  • Carrot Ginger Dip
  • TriColored Gefilte Fish in a 10 inch circle tin $35
  • Granny Harriet’s Brisket: $15 per serving
  • Honey and dried fruit Chicken: $10 per serving (1/4 of a chicken)
  • Roasted Herbed Chicken: $10 per serving (1/4 of a chicken)
  • Apple Kugel:  $20 for a 10 inch tin
  • Quinoa Salad $20 for 6 servings
  • Sauteed Tofu and vegetables with Moroccan Seasonings $8 a serving
  • Jeweled Basmati Rice: $10 for 6 servings
  • Chana Masala: $20 for 4
  • Lemon Bars $15 for a 9×13 tray
  • Chocolate Decadence Cake – $30 for a 10 inch circle tin
  • Peanut Butter Truffle $15 for a 9 inch circle tin

This menu is subject to change.

Yom Kippur Pre-Post Fast:

Pre-Post YK deadline is Sunday, September 28, 2014.  To order either call: 410.358.6646 or send an email: bshor@sweetandgoodcatering.com.

  • Cheese Lasagna with onions, spinach, garlic
  • Bean Burrito – with beans, rice, sour cream, cheese, avocado, salsa
  • Bagels and Cream Cheese
  • Grilled Salmon
  • Chana Masala (Indian chick pea dish with tomatoes and spices) $20 (feeds 4 as a main dish)
  • Jeweled Rice (with craisins, red pepper, onions and garlic): $15
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Sukkot Menu

August3

Want to make your yom tov preparations easier?  Order from us – please find our menu below.

Sukkot menu:

Deadline to order is October 1, 2014. To make your order please call 410.358.6646 or email bshor@sweetandgoodcatering.com.
These dips are not only delicious but versitile.  They can be used with challah, on top of spaghetti, as a base for salad dressings (and some people even eat them straight!). Dips $4 for 1 cup size and $7 for 2 cup size:
  • Spinach Dip
  • Cilantro Pesto Dip
  • Carrot Ginger Dip
  • Chicken stuffed with pastrami: $10 per serving (1/4 of a chicken)
  • Roasted Chicken – $10 per portion (1/4 of a chicken)
  • Roasted Salami (with apricot and mustard sauce): $50
  • Apple Kugel:  $20 for a 10 inch tin or $15 for a 9 inch circle tin
  • Ethiopian Squash Stew
  • Ethiopian Teff Crepe
  • Ethiopian Pumpkin Soup
  • Ethiopian Cabbage Stew
  • Basmati Rice $15 (feeds 4)
  • Lemon Bars $15 for a 9×13 tray
  • Chocolate Decadence Cake – $30 for a 10 inch circle tin
  • Peanut Butter Trufle Brownie $15 for 9 inch circle tin
  • Apple Honey Cake Trifle $65 (in a trifle bowl with layers of cake, cream, almonds and honey)
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Chocolate Babka

June29

Paula Shoyer was at Linda Lebovic’s Swirl’s Best Picks.  She has just come out with a cookbook (The Holiday Kosher Baker) and will come out with another right before Pesach (The New Passover Menu in Februrary 2015).  I enjoyed meeting her so much – first of all, she’s fascinating (lived in Switzerland as a diplomat, then turned to cooking, ran a cooking school, catering company and now she’s writing cookbooks), filled with a joie de vivre, and her recipe is delicious!  I had the opportunity to make it for the Swirl event.  I’ve included her recipe below with my comments.  My comments are marked by [] and “Obs” (which stands for observation).

Babka Bites: Reprinted with permission from Sterling Publishing

Makes 46- 48 bites

Dough

  • ¼ cup warm water
  • ½ ounce (2 envelopes) dry yeast
  • ¼ cup plus 1 teaspoon sugar, divided
  • 2 ½ cups all-purpose flour
  • dash salt
  • 4 tablespoons margarine, at room temperature for 15 minutes [Obs: NOT JOKING - if you don't have the margarine at room temperature it will not be "liquid" enough to handle the flour - then you'll have to add water to make up for it].
  • ¼ cup canola oil
  • 1 large egg plus one white

Filling

  • ½ cup (1 stick) margarine, at room temperature for 30 minutes
  • ¼ cup unsweetened cocoa
  • ¾ cup sugar
  • 1/3 cup mini chocolate chips [Obs: I didn't have mini chocolate chips, so I melted chocolate and and then added it to the cocoa - and I really liked how this turned out - it made the filling gooey]

Place warm water, yeast and 1 teaspoon of the sugar into a large mixing bowl or the bowl of a stand mixer and let sit 10 minutes, until the mixture bubbles and thickens.

[Obs: I don't do this - if your yeast is good (i.e. active) it will work.  This step is to ensure your yeast isn't dead - if your yeast is dead and you don't do this step, then the dough won't rise, so that's why most people do it so they don't have to toss out the whole dough and start over - if your yeast is dead, you can throw it out and get a new package].

Add the ¼ cup sugar, flour, salt, margarine, oil, egg and egg white.  Combine with a wooden spoon or a dough hook in a stand mixer until all the ingredients are mixed in.  Cover bowl with plastic wrap and let rise 1 ½ hours.

Meanwhile, make the filling. Place the margarine into a medium or large bowl and beat until creamy.  Add the cocoa and sugar and beat until combined. Cover with plastic and let sit at room temperature while the dough is rising.

Preheat oven to 325°F. Place mini muffin papers into a 12- cup mini muffin pan.  You will need to bake in batches.

[Obs: I did not use mini muffin papers.  If you do use them, they're going to look cuter.  I just put them in rows right next to each other on a cookie sheet.  First, I didn't have mini muffin papers, and secondly, I didn't want to bake them in batches - I thought that would take longer than I had.  As I did it, I doubled the recipe, and filled up 1.5 cookie sheets.   These turned out fantastic, by the way.]

Divide dough in half.  On a large piece of parchment paper [Obs: I used tin foil which I sprayed with cooking spray - I didn't need any extra flour] or other surface sprinkled with a little flour, roll each piece of dough into a 9 X 12 rectangle so that the 12-inch side is facing you.  Sprinkle a little flour on the rolling pin if the dough starts to stick to it.  Use a silicone spatula [Obs: I used a spoon, I had to sometimes take some of the chocolate mixture off the spoon, but I don't have a silicone spatula, so I couldn't use one] to spread ½ of the chocolate filling all the way to the edges [Obs: if you don't go to the edges, you'll have some dough without filling, and nobody wants to eat that].  Sprinkle ½ of the chocolate chips all over the chocolate filling and roll up tightly the long way [Obs: again, I had already melted and added the chocolate chips to the chocolate filling].  Cut into ½-inch slices and place one into each of the muffin cups, cut side up. You will have about 24 slices.

Bake for 20 minutes, or until lightly golden.  Repeat for the other dough.  Serve warm or at room temperature.  Store covered at room temperature for up to four days or freeze for up to three months.

[Obs: if you put them in the fridge they get harder - so keep them at room temperature for a yummier eating experience].

My husband said this was the best babka he ever tasted.

Wedding pictures

June1

Leba D. Photography does amazing work!  Here are some pictures from one of our weddings:

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May7

Sweet and Good Catering is a full service caterer – we will be pleased to help you come up with a menu for your next event!  We’re under the Star-k and our focus is on delicious, gorgeously presented food.

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New Pictures!

December1

Leba Dinovitz took some stellar pictures.  She was amazing, as was Tzivi D. – the food stylist…. first picture being the delicious delectable chocolate mousse in a chocolate cup.

Our Indian Samosa – (Leba D. Photo) always a fan favorite appetizer.

7 Spiced Seared Tuna -(Leba D. photo)  another fantastic appetizer – normally served with a dot of wasabi cream.

Always a good time for sushi (Leba D. photo)

One of our signature dishes – the zucchini weave with cous cous inside (although sometimes it’s rice, quinua or stuffing – photo by Leba D).

Customer Reviews

January1

Sweet and Good Catering not only catered our wedding, they’ve catered intimate dinner parties in our home as well. Their menu is to die for, a varied and savory mix of ethnic temptations. Every bite is literally saturated with taste, bursting with a new flavor surprise for your palette. The originality and quality of the food offerings is paralleled only by their presentation. Bracha, company owner, is a gourmet genius. I’ve never witnessed such a combination of loving preparation, professionalism, and attention to detail. Until Sweet and Good Catering, it was impossible, to find local catered food that is on par with the quality and ethnic variety of that available in Los Angeles or New York. I love that I can order Cajun, French, Mexican or Moroccan-themed meals, to name a few, and that the food arrives elegantly packaged and easy to serve. Plus, it’s startling how affordable the prices are, exactly the same, or less, than what I’d be paying for bland, traditional take-out.

You MUST try the homemade pesto – it’s the best I’ve ever tasted – and the samosas with chutney. And there aren’t any words to describe the avocado and apple salad, it’s an entirely new level of sensory experience.

-Shani D.


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