Tuesday, August 21, 2007

Caterering for your Caterer

We just celebrated our seventh anniversary on Sunday. After dating for a couple of years, we were only engaged for 2 months. I had graduated college and was planning on staying in the East while S. had to return to school out West. We decided instead of having a long distance engagement we would just give our mothers heart attacks and get married quickly. Thanks to my mom, family (including the new in-laws) and friends the reception was a success. One family friend, Gaynell, catered for us and at least took that burden off of my mother. Her food is divine. I should say that our reception was a success, with one minor disaster. We arrived at the church where our reception was being held and my mother-in-law came out and told us our three layer cake had completely fallen over. My mother was freaking out a little, but we just laughed. I asked if anyone took a picture. No luck. Well, with some fancy skills the extra flat cakes were set up on pillars at different heights and it was once again presentable. In fact, many people said, "Oh, I saw that in Martha Stewart this month!"

Well, a couple of weeks ago my mom hosted an Open House for our caterer because she and her husband were moving from Virginia after 20+ years. I helped with some of the food. I was ecstatic when Gaynell took notice of my contributions. For S.'s 30th birthday in January we had an "Appetizer Dinner Party." I made these Beef and Balsamic Onion Baguette Stacks for that party as well. They are great to make ahead, and feed a lot of people.

Balsamic Beef and Onion Baguette Stacks


London Broil Marinade


1 1/2 lb London Broil
3 garlic cloves, minced
2 lemons, juiced, peel chopped
1/4 cup olive oil
1/4 cup balsamic vinegar
1 bay leaf, crumbled
Kosher Salt and Freshly Ground Pepper

Marinate London Broil 2 hours to overnight. Preheat grill to high heat. Place meat on grill and sear both sides. Lower heat to medium and grill both sides for about 15 minutes or until desired pink. Place in aluminum foil and let rest. Slice meat very thinly and set aside (You can do this up to 2 days in advance. Cover and refrigerate).

Balsamic Onions


3 Tablespoons Olive Oil
1 yellow onion, thinly sliced
1 red onion, thinly sliced
2 garlic cloves, minced
2 Tablespoons balsamic vinegar
Kosher salt to taste

Heat olive oil over medium heat. Add sliced onions and saute until tender, about 10 minutes. Add garlic, saute 1 minute more. Add balsamic vinegar and coat onions and garlic. Cook for about 5 minutes more. Remove from heat. (You can prepare this up to two days in advance. Cover and refrigerate).

To assemble:

Makes about 40 appetizers

1 baguette, very thinly sliced
Marinated London Broil
Balsamic Onions
About 40 fresh basil leaves
Feta, crumbled


On the baguette place sliced London Broil, sauteed onions, then basil, topped with about 1/2 tsp crumbled feta. Serve immediately once assembled.

3 comments:

TWilton said...

I have a love/hate relationship with your flog. I love it because it always makes me want to cook really yummy food. I hate it because it always makes me want to EAT really yummy food.

Sam said...

I had a dozen of these. I must say, the meat was perfectly grilled.

Carrie said...

These were great. I should have had more that night...but we foolishly had dinner before coming over. I assumed it would be a sweets only spread. Hello! I forgot you and Jeanne were cooking! Sis. Poulton is great. I want her to make me some glazed donuts! mmmm.