One More Bite Catering and Events

Author: Eric

Our Mint Julep

In honor of the 145th running of the Kentucky Derby we decided to add a twist to the classic Mint Julep. We started with five fresh mint leaves, 1 ounce of simple syrup, and 2.5 ounces of Larceny Kentucky Straight Bourbon Whisky. We added a teaspoon of rose water and poured over crushed ice. Finally we topped it off with some seltzer water.

The inspiration for this twist came from another traditional element of the Kentucky Derby; the official flower. The Rose has been the race’s official flower for a long time, and we felt it had a place in this updated classic.

May 4, 2019
Happy Burrito Day!

Hey everyone! It’s National Burrito Day!

We’re celebrating at the new Chipotle Mexican Grill in Worcester, MA. I prefer my burrito traditional, wrapped in a flour tortilla. But you can also opt in for a burrito bowl, which has become more popular over the years. We can promise you this…whether white or brown rice, black or pinto bean, or steak, chicken or something else…there’s no wrong way to celebrate!

April 4, 2019
Happy National Peanut Butter Day!

Today is Peanut Butter Day! We started thinking…what’s better than a peanut butter and fluff sandwich (Fluffernutter, as said in New England)? A fluffernutter on french toast! Then we thought…who doesn’t love Nutella!? THEN with strawberries coming into season in warmer climates…why not that too! That’s how we came up with this French Toast Strawberry Nutella Fluffernutter Club! How will you celebrate today?

April 2, 2019
National Whiskey Day!

It’s National Whiskey Day! We’re celebrating with this modern classic…a Cinnamon Toast Crunch Cocktail. This simple drink is made with 1 part Fireball and 1 part Rumchata. There are other brands of cinnamon whiskey and rum horchata, but these are by far the most popular, and widely available. Finish this drink off with a white/brown sugar and cinnamon rim, and you have one delicious drink!

Try adding in other flavors and make it your own!

March 27, 2019
Mini Steak Stuffed Yorkshire Puddings

I love popovers. I tend not to make them very often, partially because my oven is finicky. These were a bit well done on the outside, but very light and pillowy on the inside. With Peppers, Onions and Steak inside, what’s not to love about these little pastries. Try them out for an appetizer, first course or weeknight dinner!

Get the recipe HERE!

March 14, 2019
Tangerine and Thyme Martini

This martini is perfect for the changing seasons. The fresh tangerine is naturally a bit sweet, and the burnt thyme gives this drink a warm bitterness. I know bitter is not typically a good thing, but trust me. This drink uses a technic of molecular mixology. Torching the thyme releases some oils, while also changing the flavor slightly. A lot of flavors comes from our ability to smell. While drinking, you’ll smell the charred thyme, giving you a multi-sensory experience.

This drink may be mostly a screw-driver on paper…but we hope you try this elevated beverage yourself (Just be careful with torching the Thyme!!!).

Find the recipe HERE!

March 4, 2019
National Kahlúa Day!

We’re celebrating National Kahlúa Day the best way we know how…Mudslides!!!!!! Check out our recipe featuring Kahlúa HERE!

February 27, 2019
Simple Manicotti

We’ve definitely said it before…but we love pasta. This classic dish can sometimes seem daunting, but it’s really easy. While you can certainly make everything right before eating, we prefer making this dish ahead of time.

For our Ricotta Filling recipe click HERE.

For our Pasta Sauce recipe click HERE.

You can use all sorts of pasta for this recipe. There’s large and small manicotti, lasagna noodles, or even wonton wrappers. You could also make fresh dough. The preparation can vary depending on your choice. If you’re making the pasta to eat immediately be sure to follow the instructions on the box. Most will par-cook for about 8 minutes. For fresh pasta or wonton wrappers you don’t have to par-cook.

If you use lasagna noodles or wonton wrappers, place a line of ricotta at the end leaving 1/2 inch for sealing the side. This will make a tube shape. For Manicotti noodles or pasta already in a tube, carefully spoon in the filling. It may be easier to use a piping bag.

To save time during the week, you can pipe the filling into uncooked noodles. Place a little sauce to just cover the bottom of the pan. Lay out the filled noodles in one layer. Cover with sauce and some cheese. Cover and refrigerate. The sauce will moisten the noodles in the refrigerator overnight.

If you make our manicotti recipe be sure to let us know!

February 26, 2019
Blue Apron Review Series – Greek-Style Feta Burgers

This month we are reviewing the meal order service Blue Apron! Each week we’re going to review a new recipe, and in the last installment we’ll look at the service as a whole. Each week we’ll score on three key points: Quality of Ingredients, Ease of Instructions, and Taste. Each will have a five-point scale: 1-Poor, 2-Could be Better, 3-Okay, 4-Good, and 5-Excellent.

This week is the Greek-Style Feta Burgers with Tzatziki & Lemon-Oregano Potatoes.

Quality of Ingredients: The ingredients for this kit had a couple problems. To start the potatoes went bad pretty quickly. I wasn’t able to make this meal until about week after it was delivered. I’ve had potatoes in my refrigerator for a month and still be fresh, so it suprised me that these turned. The second problem is that the liquid in the feta cheese somehow leaked out. I replaced the potatoes, but the cheese and everything else was fine. Overall the meat was good quality and the buns were nice and soft, so I rated this as good.

Ease of Instructions: There were a number of steps to this recipe, despite being relatively simple. All of the instructions were clear and concise.

Taste: I really liked the flavor of these burgers. The cheese had a nice saltiness, and the tang of the tzatziki complimented it well. My only complaint is that the amount of lemon juice called for in the recipe left the potatoes with too much acidity. Luckily there was plenty of tzatziki left over which balanced it out well.

February 15, 2019
Blue Apron Review Series – Hoisin Chicken Steam Buns

This month we are reviewing the meal order service Blue Apron! Each week we’re going to review a new recipe, and in the last installment we’ll look at the service as a whole. Each week we’ll score on three key points: Quality of Ingredients, Ease of Instructions, and Taste. Each will have a five-point scale: 1-Poor, 2-Could be Better, 3-Okay, 4-Good, and 5-Excellent.

This week are reviewing some Hoisin Chicken Steam Buns with Marinated Carrots and Miso Cabbage Slaw.

Quality of Ingredients: The ingredients for this recipe were all very good. The produce was fresh and clean, with no blemishes. The chicken had no excess fat and was already cut, which was fantastic. I loved the “bao” buns. They were very pillowy and steamed up well without sticking.

Ease of Instructions: There is a lot going on in this recipe. But the instructions were broken down very clear. The only problem I had was that the chicken is the second out of five steps, and although the instructions include covering to keep warm, it still ended up cooling down a bit.

Taste: The flavor here was great. A little heat, sweetness and sourness. The carrots added a nice fresh and acidic component. The buns were great and had the perfect chew to them. The slaw was also very good, but a little one-note, even with the miso dressing. Overall very good mouth-feel and flavor.

February 8, 2019