One More Bite Catering and Events

Category: Recipe

  • Holiday Sangria

    Holiday Sangria

    Don’t know what to bring to your next holiday party? Try this Holiday Sangria! It’s sure to be a crowd pleaser. This drink is made with white wine. I chose a chardonnay as it has light citrus and oaky flavors. It also has a more velvety texture which will hold up to the fruit. Brandy is added to the sangria to round it out and give it some more body. Instead of a sweetener I used white cranberry juice. The orange and lime highlight the citrus and balance the spices. Apple and cranberry cuts the sweetness with a subtle sourness, and also adds some holiday flair.

    Try the recipe for yourself HERE!

  • Tomato and Basil Soup with Grilled Cheese Croutons

    Tomato and Basil Soup with Grilled Cheese Croutons

    I think that many of us have childhood (or adulthood) memories of eating a melty grilled cheese with a bowl of tomato soup. I actually don’t have the tomato soup part, but grilled cheese, definitely.

    But since I was making my own soup… I just had to try it. And guess what, I liked it a lot, so this will definitely be something I eat more of.

    I originally created this recipe as a soup shot that could be served as an hors d’oeurves at a party or an event. Think double shot glasses with a tiny grilled cheese hanging off the rim. Cute, stylish and people ooh and ahh over something so adorable and yet so delicious. You can still use this recipe for that purpose, or make full bowls and tons of grilled cheese! I don’t know your life.

    Oh, and if you’re really not into making your own soup, just get it in a can. I won’t know.

    Get the recipe here!

  • Zoe’s 24 Hour French Onion Soup

    Zoe’s 24 Hour French Onion Soup

    To tell you the whole truth, I don’t normally choose to eat soup. I like to chew my calories thank you very much. This soup however, is a very big exception to this rule.

    First off, I only make it in the winter. Warm and comforting, it’s something to look forward to on these cold winter nights. Second, making it is a HUGE tease. Since the onions are caramelizing over low heat overnight, the whole house smells amazing. I can smell it while I sleep and I just dream of French Onion Soup.

    My version of this soup is not classic, but I think that’s what makes it so good. The balsamic vinegar adds a lovely tanginess that contrasts the richness of the beef stock and the sweetness of the caramelized onions.

    If you’re really into cheese, like I am, I add the pieces I can’t shred on my grater right into the soup while it’s cooking. I can’t even begin to explain how amazing it is to come across of piece of mostly melted cheese swimming in onion while eating this soup.

    A final tip for you is that if you have the optionto, use a ciabatta bread with roasted garlic in it for your toasts, it willbring the soup to a whole other level.

    Find the recipe here,and rejoice because this soup is so amazing!

  • Mexican Hot Chocolate Cupcakes with Tequila Buttercream

    Mexican Hot Chocolate Cupcakes with Tequila Buttercream

    I have been asked for this recipe multiple times since I created it. Earlier this year, I competed in an online recipe competition in which I had to use the chocolate brand Callebaut to make a recipe for a specific category. I competed in 4 different categories in the competition and in two of those categories I made it to the final round. These cupcakes were one of the two that made it.

    I enjoyed making these cupcakes immensely, and even more so, enjoyed eating them. These cupcakes are not very sweet, and have a little kick of spicy in the cake itself. The buttercream on the other hand, is sweet and very alcoholic. The tequila is not cooked out, so all of the taste and all of the alcohol is still present.

    I love love love these cupcakes, and I definitely want to see them if you make them! Please tag @withzoeanderic and @chefzoe on Instagram, post the picture on our Facebook page, or post in the comments on this post!

    Find the recipe here!

  • Peppermint Hot Chocolate

    Peppermint Hot Chocolate

    When I was young, we used to visit our family friends in Concord, Massachusetts. It would snow and be freezing and Patricia would take out the snowman mugs and the container of chocolate powder and tiny marshmallows, and make us delicious hot chocolate.

    I can also flash back to the many ski trips I had out west. The kids would be in ski school while the adults combed the mountain. On our many breaks out of the cold, there was always hot chocolate. I can just smell it by recalling the memory. But that hot chocolate is made from powder. This hot chocolate, it isn’t.

    Smooth dark chocolate, whole milk and maybe a touch of cream… maybe some non-traditional spices? Topped with whipped cream and candy cane crumble? Perfect for freezing cold night.

    Find the recipe here.

  • Marinaded Turkey Breast with Cran-Raspberry Compote

    Marinaded Turkey Breast with Cran-Raspberry Compote

    We love Turkey as much as the next person, but for the holidays it becomes daunting to cook a whole bird. This is a great way to enjoy this holiday staple without so much fuss. Marinading the breast meat will ensure it stays succulent, while also infusing it with a lot of flavor.

    Get the Recipe Here!

    Tell us what you think in the comments!

  • Red Velvet Brownies with Chevre Thyme Mousse

    Red Velvet Brownies with Chevre Thyme Mousse

    Red Velvet cake is known for its deep red color… and also for the fact that you either like it or you don’t. I sometimes like it, and sometimes it’s really just not good at all.

    These brownies though, I have it on good authority that they are good. I had so many that I had to just give them away. Ryan took them to work with him and gave them to his employees. He received several texts the next day saying how much they loved the brownies and that they were looking forward to more.

    If that’s not enough hype for you, then you’ll just have to try them for yourself!

    Recipe

  • White Chocolate Blackberry Macarons

    White Chocolate Blackberry Macarons

    I like macarons. Not to be confused with macaroons (a soft and chewy coconut cookie) or Macron (the President of France). Macarons are delicate little confections, tiny almond cookies that people take beautiful pictures of. You’ve probably seen them before, even if you’ve never had them.

    I think they taste good, but only when they come in creative flavors such as peanut butter and jelly or white chocolate blackberry. The technique required can be seen as difficult, because all elements must be perfect in order to ensure a smooth shell, raised feet, no cracks and the perfect texture.

    This was actually my first time making macarons. I messed up the first batch of shells. How? I had my oven temperature up too high. I really hope that you’ll try to make some, it’s actually a pretty fun process.

    Show us if you make our macarons on our Instagram and Facebook page!

    Find the recipe here.

  • Cookies and Cream Peppermint Bark

    Cookies and Cream Peppermint Bark

    This is classic peppermint bark. Smooth milk and white chocolate topped with candy cane pieces. But we added Oreo cookie pieces to bring it to the next level. With extra crunch and chocolaty goodness you can’t go wrong with these! Also a great alternative to the office cookie swap party!

    Find the recipe HERE!

    What’s your favorite holiday candy? Tell us in the comments below!

  • Challah French Toast, Apricot Bacon Jam and Bourbon Creme Anglais

    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!

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