Tuesday, October 30, 2012

Mangia, Mangia - Wedding Cuisine


Many couples are choosing to have a celebratory brunch the morning after the wedding. This way they can spend some intimate time with their close friends, family and special out-of-town guests. It's a great way to cap off the exciting wedding weekend and spend a little more time with people you love. 

Here Continental Catering shows some fun Brunch Yummies…

Photography by Siegel Thurston Photography.

1. PEACH AND PROSCIUTTO POP-TART with goat cheese and chili-sugar glaze.  2. BRITISH FRY-UP honey-ancho glazed pork belly, seasoned quail egg, truffle toast.  3. PEAR DUTCH PANCAKE with blackberry jam. 4. PETIT DÉJEUNER CROSTINI with homemade berry jam, bacon and quail egg.

Don't forget to finish your day-after brunch off with something refreshing like this CUCUMBER & LEMON SELTZER with chipotle and cucumber garnish cocktail your guests will surely enjoy! Continental Catering  the recipe for this tasty and pretty drink with SDSW. (Recipe Below)

CUCUMBER & LEMON SELTZER with chipotle and cucumber garnish

Serves 1

1 small cucumber

24 ounces of soda water
3 quarter sized thinly sliced pieces of peeled ginger
1/4 fresh lime, cut into wedges
1/2 cup chilled green tea
pinch of ground chipotle pepper1 tablespoon sugar (I used coconut sugar, but you can use raw sugar or whatever you prefer)

* Optional to make a “spirited” version: instead of muddling the ground chipotle pepper, infuse Epsolon tequila with chipotle peppers. Place six whole dried chipotle peppers in a tightly sealed jar with the tequila and let sit for five hours. Then strain.

First, you’ll want to infuse the soda water with the cucumbers. Slice the cucumber into about 1/4-inch thick slices and add all but 4 of the slices to a glass jar and fill it with soda water. Place in the fridge for about an hour or so.

When you are ready to make the drink, in a sturdy glass or cup, muddle together the ginger with 3 cucumber slices, the lime wedges and a pinch of ground chipotle pepper plus 1 tablespoon of coconut sugar or raw sugar.

Top with 1/2 cup chilled green tea and ice (if making alcoholic leave out the ground chipotle pepper and add in 1.5 oz of the chipotle infused tequila now), cap the glass with a cocktail shaker, and give it a good shake for about ten seconds.

Pour into your serving glass, add ice and top with the cucumber infused soda water and a cucumber garnish.

8238 Parkway Drive

La Mesa