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Winter Mimosa

December 20, 2013 By foodinbloom

winter-mimosa-cocktailThis recipe comes from our in-house Bar Manager, Ollie Gahlsdorf. We’ve offered this cocktails at some of our most recent events and we’ve had a flood of requests for the recipe! This yields 2 gallons of the mix, so reduce or increase the recipe accordingly.

winter mimosa cocktail

Ingredients

6-8 cinnamon sticks
About 20 cloves
About 20 dried whole allspice berries
Peel of 3 oranges. I recommend using a potato peeler so you don’t get the pith (the pith is the white part of the peel). The pith will make the drink very bitter.
2 gallons of cranberry juice (choose a juice of good quality)

Method

In a pan, place the cinnamon sticks, cloves, allspice berries and orange peels. Let them roast for about 10-15 minutes. Do not let the pan get too hot, as you want to avoid burning the spices. Once the orange peels look dried; combine the roasted spices and 2 gallons of cranberry juice into a pot.

Keep the cranberry juice just under boil for half an hour. Strain out the spices with a fine strainer, coffee filter or cheese cloth. Let cool in refrigerator.

To serve; fill 1/3 of a champagne flute with mulled cranberry cider top with a dry brut sparkling wine.

Enjoy!

Filed Under: Catering, Cocktails

Pumpkin Pie Martini

October 4, 2013 By foodinbloom

pumpkin-pie-martiniHere’s a fun and easy cocktail recipe that makes a perfect start (or finish) to a Thanksgiving meal. Everyone seems to love pumpkin pie in our house and this special drink looks and tastes terrific and has a little kick to it.

Ingredients

1 ¼ oz. Stoli Vanilla Vodka
1 ¼ oz.  Sailor Jerry Spiced Rum
2  tbsp. Pumpkin Puree
2 oz. Half & Half
Pinch of pumpkin pie spice (or a homemade mix of nutmeg, cinnamon, clove, allspice)
1 graham cracker, crushed
1 tbsp. Honey

Method

Spread graham cracker out on a small plate. Roll chilled martini glass in honey and then in the graham cracker to make a ‘crust.’ Add all other ingredients into a cocktail shaker with ice and shake vigorously. Strain into your martini glass. Garnish with whipped cream and another small dash of pumpkin pie spice.

Cheers!

Filed Under: Cocktails

Carrie’s Bourbon Pecan Pie

September 23, 2013 By foodinbloom

bourbon-pecan-pie

 

This recipe is one of our favorite family traditions and we make it every year for Thanksgiving or Christmas (usually both!) All great pies start off with a great homemade pie crust. You can use a frozen store bought crust if you are short on time, but homemade ones are so much better.

Perfectly Flaky Pie Crust Recipe

2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
6 to 8 Tbsp ice water

The trick to making a great pie crust is to use good quality butter that is semi-frozen. Cut your butter into ½ inch cubes and put them in the freezer for at least an hour or overnight. Put flour, salt and sugar into large mixing bowl.  Add about half of the butter and ‘cut’ into the mixture using a pastry cutter or two sharp knives. This method is better than using your hands as the butter won’t soften up from your body heat. Add rest of butter and continue cutting until the mixture resembles coarse meal with pea-sized chunks of butter. Add ice water one tablespoon at a time until the mixture begins to clump together when quickly squeezed in your hand.

Divide the mixture into two halves and gently work them into disc-shaped balls. Be careful to not over-knead the dough. Once they are shaped, stop kneading or the crust will become tough. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. Continue to sprinkle flour under the dough to keep it from sticking to your work surface. Gently place dough into (2) 9-inch pie pans and press down into the form of the pans. Use kitchen scissors or sharp knife to trim excess from the top of the pans. You are now ready to make the filling!

Bourbon-Pecan Pie Filling

12 tablespoons unsalted butter, softened
2 cup dark brown sugar
6 eggs
2 teaspoon good vanilla extract
1 teaspoon salt
1 1/2 cup dark corn syrup
2 tablespoon good bourbon (I like Blanton’s or Booker’s but any small  batch will do)
4 cups pecan halves, divided

Beat together the butter and brown sugar until creamy and light. Add eggs, 1 at a time, beating after each addition. Beat in vanilla, salt, corn syrup, and bourbon. Arrange 1 cup pecans on the bottom of the pie shell. Pour pie filling over the pecans, then sprinkle remaining pecans over filling. Bake 55 to 60 minutes at 350° F.

Allow to cool a little and serve with fresh whipped cream or ice cream of your choice.

This recipe makes two pies so feel free to share with the neighbors. (or not!) Enjoy!

Filed Under: Desserts Tagged With: Pie

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2010 SE 8th Avenue • Portland, OR 97214
971.808.5260
Food In Bloom Catering is a proud entity of VT Group: Oregon’s premier hospitality purveyor. VT Group provides casual to high-end, full-service catering, event production and facility management. VT Group’s flagship brands include Vibrant Table Catering & Events, Food in Bloom Catering, f&b catering, and Vibrant Flowers. VT Group also manages several of the city’s most beautiful and diverse spaces including four event venues and three cafe locations in the Portland Metro area. Our mission is to foster exemplary relationships within our community, developing and maintaining quality connections with partners who share our same ambition, drive and values.
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