TA Tea

12 Jan 2015 no comments Bracha Shor

As a reminder – we’re under Star-K and we just spent a fantastic evening at the TA Ladies Tea – it was gorgeous.  We demonstrated watermelon cubes, stuffed mini potatoes and piped toffuti (sweet and savory).  Pictures soon to follow.

Bar and Bas Mitzvahs

12 Jan 2015 no comments Bracha Shor

Thank you so much for sharing your simchas with us.  We have been doing a number of bar and bas mitzvahs.  We just did a bar mitzvah this week – with Mulligatawny soup – it’s a red lentil based with bold flavors – and was simply amazing.  We did a bas mitzvah with everything mini! Mini Pies, Mini Mousse, Mini cakes, mini quinoa salad, mini couscous salad and more!  Please seee the picture….

Thanksgiving 2014

13 Nov 2014 no comments Bracha Shor

We will be catering Thanksgiving again this year!  The menu is subject to change.  Orders must be made by Sunday before Thanksgiving.  Pick up will be on Wednesday.

Thanksgiving Menu (please order as soon as you know and by Sunday the 24th at noon – delivery and pickup will be on Wednesday before Thanksgiving):

  • Whole Turkey with Stuffing (for 12-14 people): $120
  • FAMOUS Spinach  Dip, Carrot Ginger dip, or Cilantro Pesto – $7 small tub, $12 large tub
  • Steamed String Beans: $3 a serving
  • Grammy Margaret’s Homemade Cranberry Sauce – $2 a serving
  • Sweet potatoes (with marshmallow on top) – $3 a serving
  • Berry and Nut Rice: $2 a serving
  • Fresh Steamed Broccoli – $4 a serving
  • Corn, Red Pepper and Hearts of Palm Salad: $8 for a quart
  • Pumpkin Pie – $15 for 9 inch, $20 for 10 inch
  • Apple Pie – $15 for 9 inch, $20 for 10 inch
  • Peanut Butter Truffle Brownie: $15 for 9 inch tin

For orders over $150 and in the eruv, there is free delivery.  For orders under $150 there is a $10 delivery charge or you can pick up.

Bracha
410.358.6646
www.sweetandgoodcatering.com

Taste of Menucha

13 Nov 2014 one comment Bracha Shor

The 2nd Annual Taste of Menucha will be on Sunday, November 8, 2015.  Please contact us for tickets as well as sponsorship opportunities!

Pre/Post YK Meal

21 Sep 2014 no comments Bracha Shor

Yom Kippur Pre-Post Fast:

B”H we have sold out of our simanim platters very quickly this year.  Please look to Sweet and Good Catering for your future Yom tov and catering needs.

Pre-Post YK deadline is Sunday, September 28, 2014.  To order either call: 410.358.6646 or send an email: [email protected]

  • 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

Simanim Special and Rosh Hashanah Menu

31 Aug 2014 no comments Bracha Shor

B”H we have sold out of our simanim platters very quickly this year.  Please look to Sweet and Good Catering for your future Yom tov and catering needs.

Deadline to order is September 17, 2014. To order either call: 410.358.6646 or send an email: [email protected]

  • 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: [email protected]

  • 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

Sukkot Menu

04 Aug 2014 no comments Bracha Shor

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 [email protected]
Almost all items on this menu freeze beautifully (not the dips, trifle, or rice).  The Ethiopian stews are *amazing* – they are flavorful and delicious.  Though they have a lot of spices in them, they are not *hot* spicy.

Appetizers:

  • Spinach Dip
  • Cilantro Pesto Dip
  • Carrot Ginger Dip
  • Roasted Red Pepper Dip

The dips 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 1 cup size and $7 for 2 cup size:

  • Tri-Colored Gefilte Fish: $35
  • Ethiopian Pumpkin Soup: $7.50 for 4 cups

Main Courses

  • Chicken stuffed with pastrami: $10 per serving (1/4 of a chicken)
  • Roasted Chicken (herbed or honey fruit) – $10 per portion (1/4 of a chicken)
  • Ethiopian Chicken Stew $10 per portion
  • Roasted Salami (with apricot and mustard sauce): $50
  • Granny Harriet’s Brisket (tangy, and yummy) $15

Side Dishes

  • Ethiopian Squash Stew: $20 for 4
  • Ethiopian Teff Crepe: $2 each
  • Ethiopian Cabbage Stew: $20 (serves 4)
  • Ethiopian Red Lentil Stew: $20 (serves 4)
  • Pumpkin Kugel: $20 for 9×13
  • Apple Kugel:  $20 for a 10 inch tin
  • Basmati Rice $15 (feeds 4)

Dessert

  • Lemon Bars $15 for a 9×13 tray
  • Chocolate Decadence Cake – $30 for a 10 inch circle tin
  • Peanut Butter Truffle Brownie $15 for 9 inch circle tin
  • Apple Honey Cake Trifle $65 (in a trifle bowl with layers of cake, cream, almonds and honey)

Indian Take out – Sunday, August 3, 2014

29 Jul 2014 one comment Bracha Shor

Order Indian Take out!

Please call or email: [email protected] to make your order.  We accept cash or check.

Soup:

  • Tomato Soup : $5
  • Mulligatawny (lentils, garlic, apple, ginger, onions and spices – more similar to a stew) $6

Main Courses:

  • Chana Masala (chick pea and tomato and spices dish) with rice: $10
  • Curried Salmon with rice: $20

Side Dishes:

  • Curried Corn and Potatoes: $4
  • Cucumber Raita: $4
  • Steamed Rice (included with main course, otherwise): $1
  • Indian Special rice (with turmeric, onions, corn and peas): $3

Bread:

Naan (according to the Indian restaurant I went to – “No Indian Meal is Complete without Bread”) : $5

Dessert:

Chocolate Decadence Cake with Raspberry sauce – $5

**The menu is subject to change.

Chocolate Babka

29 Jun 2014 no comments Bracha Shor

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.

Shabbos on the Go!

01 Jun 2014 no comments Bracha Shor

Let us do the cooking for you!  Want an easy relaxing, yet delicious shabbos meal? Order from us! You must order by Wednesday, June 11, 2014 for June 13, 2014.

  • Chicken Soup – $9 per quart
  • Baked Gefilte Fish with tomato sauce on top- $15 per loaf
  • Apricot Chicken – $8 a portion
  • Shnitzel: $8 each portion
  • Squash Pumpkin – $3 per portion
  • Orzo – $2.50 per portion
  • Chocolate Mousse – $3 per portion (in a 4 ounce cup)

Thai Tofu June 9th

You can order Thai tofu take out on June 9th (order early, once we’re sold out there will be none left).  What you don’t even like tofu?  Well, you’ve maybe never had it prepared this way.  It’s fried tofu (which gives it more texture) with sweet potatoes, carrots, potatoes and onions in a creamy tangy coconut peanut butter sauce with jasmine rice.  One of Sweet and Good Catering’s signature dishes. $20 for a 9×13 pan – feeds approximately 4.

The end of June will have our next pop-up restaurant.  Time and place are being decided now! (It will be either June 22, 24 or 29th).

We have had a busy calendar – weddings, sheva brachot, bar mitzvahs, brisim, shabbatons – please ask us to help you with your next event – we’d be delighted to talk to you about it.

410.358.6646