One More Bite Catering and Events

Author: Zoe

Challah French Toast, Apricot Bacon Jam and Bourbon Creme Anglais

French toast is a fantastic classic breakfast. While we’re big fans of classic greatness here, I’m a bigger fan of making classic things better!

I just want to point out a couple of things about this amazing dish. You don’t have to make the challah yourself. I did, but that’s because I am an overachiever. The bacon jam isn’t necessary if you’re a vegetarian or keeping kosher, but if neither of those apply to you, bacon jam it up! You can also skip the bourbon in the creme anglais if that’s not your cup of tea, but the extra boozy kick really help, in my opinion.

This was really good french toast. And I definitely think you should make it. So here’s the recipe.

Oh, and if you’re looking for the Apricot Bacon Jam recipe, you’ll have to subscribe to our mailing list to get this exclusive recipe.

If you make it, let us know! We’d love to see how you do!

November 28, 2018
Gregg’s Death by Chocolate Cake!

It’s National Cake Day, and instead of making you a cake, I decided to bring you a piece of one of my favorite types of cake. In Rhode Island, there is an establishment called Gregg’s. It’s been around since 1972. Gregg’s home style desserts and pastries are award winning and don’t just taste good, they also look good.

While they have an extensive menu ranging from Apple Pie to Turtle Cheesecake, my ultimate favorite is their Death by Chocolate Cake. It’s an extreme version of a chocolate layer cake. Death by Chocolate Cake is 6 layers and covered with tiny chocolate chips. The frosting in between layers is thick and even, with chocolate roses on the top.

This cake is so incredibly rich, that eating the full piece they serve you is very hard, even for me. 6 layers of cake is one thing, with the added 6 layers of frosting and chocolate morsels… forget about it. I was given an entire Death by Chocolate Cake for my birthday last year. It took about a month to eat the whole thing, and my kitchen smelled like chocolate and pastries for 6 months after that.

I definitely recommend trying one of their cakes or pies if you’re going to be in Rhode Island at all. They’re easy to find, and the locations are everywhere. And if you happen to get some Death by Chocolate Cake and survive… let me know!

November 26, 2018
National Parfait Day!

It’s National Parfait Day and we’re making a whole bunch of parfaits. Well, by a whole bunch, I mean two. Parfaits can come in a variety of different flavors and styles.

In my house, yogurt is a staple. We eat Greek yogurt most often, and generally with fruit mix-ins (although I really like the candy mix-ins, or pretzels). And while the yogurt we eat is generally for breakfast, I decided to make one for breakfast and one for dessert. Instead of giving you long recipes, I’ll just explain them to you.

The first parfait I made was my Pomegranate Breakfast Parfait.

This parfait is more towards what people imagine to be “classic”. Cinnamon spiced greek yogurt functions as the base, with pomegranate seeds and pistachio seeds as the other layers. For some extra sweetness, add a drizzle of honey over every yogurt layer. Top with berries and enjoy!

The second parfait I made was a dessert parfait. I have this thing for s’mores. I really really really like s’mores. So I made it into a parfait.

So here is my S’mores Dessert Parfait.

For the base and top layer, crush a few graham crackers. I use the classic honey flavored ones. In a double boiler, melt some dark chocolate. Once fully melted, I mixed it into some plain greek yogurt, thus making a really rich (very tasty) dark chocolate greek yogurt. I recommend using marshmallow fluff for the marshmallow layer. If you have a butane torch, gently caramelize the top layer of marshmallow and then top with a graham cracker and chocolate square.

Delicious. Try these out.

November 25, 2018
Farfalle with Spinach and Arugula Pesto, Pine Nuts, Prosciutto and Parmesan Cheese

As the cold weather descends upon us, warm dinners are the best remedy after a long day at work. Pasta is easy to boil, and quick to get ready. If you’re willing to make the pesto ahead of time, you can throw this dish together in a matter of minutes.

This dish is easy to make both vegetarian and vegan, by just removing the prosciutto, and for vegans, removing the cheese. It’s nice to have a dish in your recipe library that can please a variety of dietary needs without having to make any major changes. You can make the pesto without cheese as well if needed.

Find the recipe here!

November 19, 2018
Chocolate Frogs… and Other Fantastic Beasts!

I’ve been obsessed with Harry Potter since the books first started coming out. I always got the books as soon as possible, and then enjoyed the movies as they came out in later years. When the series ended and Fantastic Beasts and Where to Find Them premiered, it was the start of a whole new fantasy. Same world, different characters, story and setting.

Suffice it to say, I’m obsessed. Since today is the premier of the SECOND Fantastic Beasts movie, I made chocolate frogs to celebrate. Unfortunately for me, I am not talented enough to create some of the more creative creatures J.K. Rowling put to paper. So these chocolate frogs were good!

Dark chocolate candies filled with chocolate peanut butter mousse? I think yes. We’re sneaking these in to see the movie (shhhh, don’t tell).

Let us know how you liked the movie!

November 16, 2018
Pro and Cons of a Destination Wedding
So you’ve decided to get married! Unless you’re planning a little backyard affair with only close family and friends, it’s time to start planning! But wait. You’ve seen all these amazing pictures on Instagram of celebrities getting married on tropical islands and you’re thinking that’s what you want to do!

Obviously, you probably don’t own your own island (we can’t all be Johnny Depp). So your option is a destination wedding.

Now there are so many options. You can go to Europe, the Caribbean, Mexico, Bermuda… the options are endless. There are even websites devoted to finding you the perfect destination, resort, wedding planner and package for your perfect wedding. While that’s all well and good, is a destination wedding even right for you?

We’ve compiled a list of pros and cons that you can use to see if jetting off to a foreign country is right for you.

~Pros~
- You can have a smaller wedding and a good reason to go with it.
  Are you looking to have a smaller wedding but don’t know how to tell all your friends and extended family that
  they’re not invited? This is a helpful way to only have the few people you want at your wedding without making
  a million excuses.
- Most destination wedding venues have seasoned wedding planners to plan your whole affair.
  This takes away from the stress of having to find a planner all by yourself, and paying out thousands of dollars
  for someone who may not have any destination wedding experience.
- You don’t have to lift a finger to plan the wedding.
  If you’re a control freak, this may be the opposite of what you want. But since many destination wedding venues are full service, all you have to worry about is getting there, and getting your wedding clothes and rings. Cake, flowers, set-up, food… they’re all taken care of (depending on your package).
- Your budget doesn’t really matter.
  Unless you’re having over 30 people at your destination wedding, it is highly likely that you will only be paying a fraction of the cost you would be paying to have a wedding in your hometown. Since everything is through the venue, you’re not paying multiple vendors for every little detail. And there are packages in every price range.
- There are more than just a few options.
  When you choose a destination wedding, you’re choosing to have all the options. There are so many different countries to choose from, and within each country, tons of different resorts and venues to decide between. You’ll have your choice of what sort of weather your’re looking for, as well as what kind of aesthetic and view.
- There will probably be less family drama.
  Worried about planning a wedding that is full of family drama? Well, this may be the type of wedding you should have. Not only do they not have a say in what you choose, they won’t have access to your wedding planner in a different country. And, if the drama is simply that bad, ~~you don’t have to invite the drama queens.~~
- It can be both your wedding and honeymoon.
  You’re already there, all you have to do is stay for an extra week… or three after your guests have all gone. Some resorts out there will actually include honeymoon time into their packages so that you can stay and celebrate your new relationship status without having to pack up and go somewhere else.
~Cons~
- RSVPs become very important.
  You’re about to fly to another country. You need to know ASAP who is coming and who is not. This is not just about food or seating. It’s about hotel rooms. Don’t allow people to wait until the last minute.
- You should be prepared for everyone you invited to accept the invitation.
  Don’t invite people on the off chance that they will decline. On a similar note, don’t send invites to people you don’t want there. People like destination weddings, it’s a chance for a mini vacation. It is entirely possible that everyone you invite will be there. So use your invites sparingly.
- You will have little to no control.
  While this is a pro for a fair amount of people, it can also be a huge con. If you have this perfect vision in mind and nothing else will do, a destination wedding is probably not for you. The venue’s planner will have control over everything and there won’t be enough time once you get there to change everything.
- If you somehow end up with a bad wedding planner, your whole wedding could be ruined.
  You’re probably not going to meet the wedding planner until the day of or day before. You don’t know their reputation or the weddings they’ve planned before yours. If you’re not so willing to trust a wedding planner you’ve never met, this could end up being a huge issue for you.
- It could be prohibitively more expensive.
  If you’re looking to fly all 100 of your closest family and friends out to a resort, you may end up spending way more than you’ve bargained for. Unless you have a massive budget, destination weddings are best kept to small size… especially if you’re paying for everything.
- Issues may arise with health and lack of passports.
  Not everyone has a passport and not everyone is well enough to fly. This could cause a rift between family members or friends, not because they weren’t invited, but simply because they can’t come due to special issues. If you give them enough time, they may be able to get a passport, but those who can’t fly because of health related issues? Well, they’ll just have to stay home.
- Documentation and legal measures must be explored.
  There’s always paperwork involved. Even when you get married in your home country, there’s still a marriage license to apply for. However, getting married in a different country does require some extra paperwork. We won’t get into it here because each country is a little different, but expect to be doing some research on how to make sure your marriage is legal.
So is a destination wedding right for you? Maybe. What kind of wedding you want, the number of people you want to invite, and your family situation could all be factors in whether jetting off to another country for your wedding fun is right for you. Hopefully our pros and cons list has helped you come to a decision. For more wedding tips and tricks, subscribe to our newsletter.
November 15, 2018
Butternut Squash “Confit” with Wild Mushrooms and Winter Greens

In case you didn’t already know, the term confit is usually applied to meat, especially to duck. It means that the item being cooked is being cooked in its own fat. The meat is cooked very slowly, and is seasoned while it cooks. The meat is then preserved by letting it cool down and stored in its own fat.

You may be thinking, “How can I make a confit from butternut squash? It doesn’t have its own fat!” Well, if you’re a really traditional chef, you can’t. But if you know me, you already know that I am not in any way a traditional chef. In recent years, the term “confit” has been used as both descriptive of the food and an action.

To be frank, to confit is to Cook a food in fat until it is incredibly tender and delicious.

So that’s what we did here. But combining a long used technique with a new definition, we’ve created a crazy tender, highly flavored butternut squash topping that you can use for whatever suits your needs. Just make it. It’s worth it. Trust me.

Find the recipe here!

November 13, 2018
Red Wine Braised Short Ribs with Buttermilk Thyme Potato Cakes and Marinated Bok Choy

Short ribs are these gorgeous pieces of meat, just waiting to be braised until they are so tender they just fall off the bone. That’s what we did with these delicious ribs. Slowly cooked for 3.5 hours in red wine and beef stock, these tender ribs just fall right off the bone.

Combined with pillow-y and gently fried potato cakes and spicy marinated bok choy, these ribs are tantalizingly good. Talk about food porn. We recommend pairing this dish with the same red wine you use in the sauce. It just adds that extra something something you’re looking for in a meal.

Find the recipes here!

November 12, 2018
Vegan Sweet Potato Gnocchi with Pine Nuts, Wilted Spinach & Chive Oil

I love all things pasta.

Gnocchi, despite being made of potatoes and flour instead of semolina and flour is no exception to that rules. I like to have gnocchi in my house at all times, I make it fresh, and then I freeze it to use later. Normally, the gnocchi I make has eggs in it, but since it’s World Vegan Month, I made fresh gnocchi without eggs. The biggest difference between the gnocchi with eggs and the gnocchi without eggs is the softness. Without eggs, the gnocchi is soft. Don’t let this freak you out though, because once they’re par-boiled they’re just fine.

Just so you know, the chive oil is fantastic. I added extra chives after the oil was finished, because it added extra flavor plus I definitely think it looks better. I also added red pepper flakes to mine, but if you don’t like that sort of thing, feel free to omit it.

While this dish is technically an hors d’oeuvre, it’s easy to scale it up to make it an entree.

Find the recipe here.

November 6, 2018
National Sandwich Day!

On this wonderful Saturday, we at One More Bite are celebrating National Sandwich Day. There are so many different kinds of sandwiches to choose from. So, I had such a hard time choosing what specific genre of sandwich to make for you guys.

Dear readers, I made you grilled cheese. A really really good grilled cheese at that. Nothing beats bread, butter and melty cheese, except for maybe this.

Roasted Pear, Fontina and Roast Beef Grilled Cheese on Apple Cinnamon Bread

In order to make everyone happy, we made two different versions of the same sandwich. The version above requires bosc pears and apple cinnamon bread. I’ve always found bosc pears to be less sweet and a little more crunchy, and contrasted with the (very) sweet apple cinnamon bread, the flavors ended up balancing out. While this grilled cheese is still a little bit too sweet for me, if you love apples and cinnamon, this grilled cheese is definitely for you.

Now, I also did a more savory version of this grilled cheese. I used onion ciabatta bread and instead of bosc pears, I used red anjou pears, which are soft, sweet and very juicy. In the case of this grilled cheese, the sweetness of the pears served to accentuate the mild and creamy flavor of the fontina cheese. This is a great sandwich for someone who wants grilled cheese, but also something extra.

I am mildly obsessed this sandwich.

To get these recipes, click here.

Roasted Pear, Fontina and Roast Beef Grilled Cheese on Onion Ciabatta

November 3, 2018