Mezzaluna’s Mushroom Caps with Bread Dressing

Mezzaluna’s Mushroom Caps with Bread Dressing

Looking for a Delicious Holiday Recipe Portland?

Something I love to do with my left over bread dressing…Fill whole mushroom caps with it…Take the stuffing, add minced parsley and two chopped garlic cloves, a little melted butter…then fill the mushroom caps. Sprinkle with some grated parmesan cheese. Place mushrooms on a baking sheet and add a little broth or white wine to the pan. Bake for 20-minutes at 350. Delish!

Dressing is my favorite thing to prepare–bar none. This is how I do it…I toast French bread cubes lightly in the oven until completely dried out. Then I sauté chopped celery and onions in butter and olive oil (many recipes tell you to only soften the veggies, however I sauté them over high heat until there is color on them ’cause I like the flavor it imparts.) Then I sauté assorted sliced mushrooms in butter, fresh thyme and some minced garlic. I deglaze the pan with dry white wine and allow the liquid to be absorbed into the mushrooms. Then I cook off both sweet and spicy Italian sausage until browned. I throw all of this together in a large bowl then dust dried rubbed sage over until I can really taste it! Add salt and cracked pepper to taste. Then I stir in whole eggs, heavy cream and enough chicken stock to really moisten the bread. The last thing I do is add freshly grated parmesan cheese and dot the top with butter in an open casserole pan. A secret my mother taught me was to take the drippings from the turkey and drizzle it over the dressing just before it bakes. This dish is unbelievably delicious, rich, and has my signature touches on it.

John Paulk
Owner, Executive Chef

Mezzaluna Fine Catering is a Portland based catering company that serves corporate & private events. Contact us today for a catering consultation on your next private or corporate event. Don’t wait until the last minute to schedule your holiday party!

Banana Hazelnut Cake Recipe from Mezzaluna Fine Catering

Banana Hazelnut Cake Recipe from Mezzaluna Fine Catering

Banana Hazelnut Upside Down Cake

Serves 8

Portland based Mezzaluna Fine Catering Banana Hazelnut Upside Down Cake RecipeChef Notes: Equipment: 9-inch cake pan, or eight 1-cup ramekins if you want individual cakes. Can be served as a formal dessert with softly whipped cream or is perfect as a coffee cake.

INGREDIENTS
1/3 pound hazelnuts, toasted, skinned and coarsely chopped
1 cup sugar
8 tablespoons unsalted butter (1 stick)
2 eggs
1 cup sour cream
2 teaspoons vanilla extract
1/2 cup banana puree, from 1 or 2 bananas
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Hazelnut schmear, recipe follows
Whole bananas

Continue reading

Plan Your Holiday With Mezzaluna Fine Catering Semifreddo Recipe

Plan Your Holiday With Mezzaluna Fine Catering Semifreddo Recipe

Peppermint Semifreddo for Your Portland Holiday Party

Mezzaluna Fine Catering Semifreddo RecipeServes 6

INGREDIENTS

½ cup                    Crushed candy canes (can do in a food processor)
1 ½ cups              Heavy cream
3 large                   Eggs, separated
9 tbspns.              Sugar
6 tbspns.              Peppermint liqueur Continue reading

Enjoy the Pumpkin Season with Mezzaluna Fine Catering Cheese Cake Recipe

Enjoy the Pumpkin Season with Mezzaluna Fine Catering Cheese Cake Recipe

Pumpkin Cheese Cake with Gingersnap Pecan Crust

For the Crust:

Free Pumpkin Pie recipe from Mezzaluna Fine Catering1½ cups gingersnap cookie crumbs (from about 30 cookies)
½ cup finely chopped pecans
6 tablespoons unsalted butter, melted.
¼ cup sugar

 

For the Filling:

3 ea. 8-oz. packages cream cheese, at room temperature.
1/2 cup packed light brown sugar
1/4 cup sugar
2 large eggs plus 2 large egg yolks, at room temperature.
1 cup canned pumpkin puree
1/2 cup sour cream, at room temperature.
2 teaspoons vanilla extract
1 1/2 tablespoons all-purpose flour
2 teaspoons pumpkin-pie spice Continue reading

Welcome the Weekend with Spicy Salsa Recipe from Portland Caterer

Welcome the Weekend with Spicy Salsa Recipe from Portland Caterer

Black Bean and Corn Salsa with Pita Wedges from Mezzaluna Fine Catering


Chef Note: This is very good served with grilled meat.

Makes 3 Cups

IngredientsFREE Black bean & corn salsa recipe from Portland caterer

2 ea.                 Medium fresh ears of corn, roasted or steamed, then cooled.
1 cup                canned Black beans, rinsed and drained.
½ cup               Finely minced red onion
½ cup               Finely minced red pepper
3 tsp.                Lime juice
2 tsp.                Minced cilantro
1 tsp.                Extra virgin olive oil
1 ea                  Red jalapeno pepper, seeded and finely minced.
1 clove              Garlic, minced
½ tsp                Ground cumin
Salt and pepper to taste Continue reading

Free Macaroon Recipe from Portland Catering Company

Free Macaroon Recipe from Portland Catering Company

Coconut Macaroons by Mezzaluna Fine Catering

Free coconut macaroon recipe from Portland catererMakes 2 dozen

Ingredients
1 (14 ounce) can sweetened condensed milk
4 cups coconut
1 teaspoon vanilla
1 tablespoon flour

Procedure

  1. Mix condensed milk, coconut, flour, and vanilla together well.
  2. Spray cookie sheet with cooking spray or use parchment paper.
  3. Put heaping teaspoonfuls on cookie sheet.
  4. Bake at 350°F for about 10 minutes, or until golden brown.
  5. Allow to cool and peel from cookies sheet.

Mezzaluna Fine Catering is a Portland based catering company that serves large & small events. Contact us today for a catering consultation on your next private or corporate event!

Chicken with Morels Recipe by Mezzaluna Fine Catering

Chicken with Morels Recipe by Mezzaluna Fine Catering

Chicken with Morels by Portland Chef

Serves 8

Ingredients
Mezzaluna Fine Catering LLC chicken with morels recipe2 oz                  Dried morels, soaked for 30 minutes in 6 cups very hot water.
8                       Boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
All purpose flour for dredging
½ cup               Clarified butter
2/3 cup             Chopped shallots (4 large)
2 Tbspn            Minced garlic (6 cloves)
2 cups              Madeira wine
16 oz                Crème fraîche
1-pint                Heavy cream
¼ cup               Freshly squeezed lemon juice Continue reading

Delicious Blueberry Hazelnut Coffeecake Recipe from Mezzaluna Fine Catering

Delicious Blueberry Hazelnut Coffeecake Recipe from Mezzaluna Fine Catering

Blueberry Hazelnut Coffeecake with Streusel Topping

Active time: 25 min Start to finish: 1 1/2 hr
Makes 8 servings.
Cooks’ note: Coffeecake can be made 1 day ahead and kept, covered, at room temperature. Reheat, covered, in a 350°F. oven.

Ingredients:Portland catering company Mezzaluna shares blueberry hazelnut coffeecake recipe
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups plus 3 tablespoons sugar
2 whole large eggs
1 teaspoon vanilla or 1/4 teaspoon almond extract
1/2 cup milk
2 cups blueberries (15 oz) Continue reading