A Blueberry Picking Sunday

Don’t know what other folks do for Father’s Day but my boys and I took off after lunch to pick blueberries. We had enjoyed a great Blueberry Crumb Cake at the Athens Farmers Market that Manny at the Harry’s Pig Shop booth had made and thought we had better stock up on some since they are at the height of the season right now. With the rains that we had last week and the warm sunny weather now, well everything from tomatoes to blueberries are in abundance. It’s going to get hot, real hot before you know it and things start drying up quickly. Better get on it and sons Ashley, Daniel and I picked enough in one and a half hours to last the winter. We will be making blueberry jam today and will probably get 50 or 60 quarts put up and that is not counting what we froze for baking. Every Epting Events brunch will be getting a jar for months to come.

I used a recipe that was Martha Lumpkin’s, written in 1850 which basically says put one cup of sugar to two cups of stewed berries and cook until thick. I do not like to use pectin or sure gel in my jams and jellies, I just like strong thick fruit jam that has not been diluted with too much sugar and water. You really get the flavor of the berries as so much of the water is cooked out by the time it is thick enough to seal in mason jars. Take some Sweet Dairy Farms fresh salted butter and put it on one of Renisha’s (pastry chef for Epting Events) double sized buttermilk biscuits; then put in a teaspoon of Martha Lumpkin’s Blueberry Jam (Atlanta, formally known as Marthasville which was named for young Martha) – well, that’s the cat’s meow. At the rate we are going with this we might make Christmas presents for everyone and all of you can come on by Harry’s for brunch on Sunday and try the Blueberry Jam. I think you’ll love it.

As for anyone that is reading these blogs please let me know the kind of things that you would like to hear about. It has been fun rambling on about some of my daily activities while roaming about the state. Need to tell you about planning a wedding for next June at the Walker Farm. I’ll be rambling about my rambles tomorrow. Most Sincerely, LEE

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Just look at this Country Ham

Talk about some good eating – just look at this Country Ham hanging in the fireplace in my Kitchen. Longtime friends Penny and Smith Wilson came Sunday night to Supper on The Hill with a true gift of love. You see, Smith has his old family smoke house restored out at his place on the Morton Road and just loves to put it to good use. We are alike in that way, if you have it – it should be used and if you can so authentically in the old time way then even better. I want you to look at these hams that he smoked and tell me that the Eptings are not going to be eating high on the hog.  I can smell the county ham and red eye gravy cooking just writing this blog.

I’ll probably take the hock to Janice for some NOT so vegetarian collard greens that she’ll be cooking for somebody’s wedding reception real soon – then again I might just be selfish and save it for home. At any rate I’ll just be slicing these hams real thin.  Next  I’ll  trim and in a big iron skillet fry up the fat first, drop the lean meat in the hot grease for about 60 seconds and  pour in a half cup strong coffee for the gravy. Put this on a big cat head biscuit and you have got some fine eat ‘in! Personally I always like to have a few extra biscuits for fresh butter and homemade jelly. One of my “Other Mothers”, Lib Cavett never set a table that she didn’t have out a jar of jam or jelly. That’s another story and with the wild berries coming in as we speak I’ll get busy and let you know how the blueberry jam comes out.  …LEE

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Homecookin Recipes: Eddie’s Boiled Peanuts

Not only is our new Chef de Cuisine, Eddie Russell, famously known for the FourCoursemen dinners, his boiled peanut recipe will knock your socks off. Since Eddie unfortunately does not have a stand on Highway 441 selling his boiled peanuts; he is pleased to share with you one of his favorite things to cook, AND give you the secret ingredients.

Eddie’s boiled peanuts:

5 pounds green Georgia peanuts

4 cups Coca Cola

4 cups light beer (Edward: I prefer PBR, I know, I know… so indie rock)

3 cloves garlic

1 pod star anise

2 tablespoons coarse ground pepper

2 tablespoons chili flakes

1/2 cup salt to begin – season to taste

1/4 cup brown sugar

1 bouquet garni of thyme, bay leaf and parsley

2 quarts chicken or vegetable stock

Add Coca-Cola, beer and all aromatics except bouquet in lager stock pot. Bring to a boil then remove from heat. Add peanuts and bouquet, cover with inverted plate large enough to hold everything down inside pot. Fill rest of pot with water until 3/4 full. Return to medium heat, simmer for at least 5 hours, but the slower the better. Check the liquid level occasionally, when it gets low add stock to keep the peanuts covered. Check after 5 hours, tasting for seasoning. Adjust seasoning to taste. When peanuts are finished, let cool and chill in liquid overnight (totally better the next day). To serve, return to medium high heat and bring to a boil. Reduce heat to low and let simmer. I like serving them in bowls with some of the liquid. Enjoy!

Click Here for the history of Boiled Peanuts by What's Cooking America

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Epting Events’ Menus 101

If you’re in the early stages of wedding planning or have been planning for a while and purposely putting off the sometimes daunting task of choosing your caterer and food; let me see if I can help.

First, you need to decide your catering budget. Then picture your event, and see what comes to mind… Do you think of white-gloved servers placing gold-rimmed plate in a synchronized service? Do you see your guests loving your specialty drink, and the food is working to support it? Do you want everyone to be seated at the wedding?

Cocktail Buffet:
This is one of our most popular menus. As guests arrive to the reception site, they will have several options; 1. they will go to the bar, 2. they will go to the pick-up station for dips and light appetizers, 3. they will go through the buffet, 4. they will go to the carving station (this depends on the type of beef you choose). We generally open the buffet immediately following the ceremony if it’s on site, or once guests begin to arrive. No one wants to wait in line to get food, nor do you want a huge line going through your party!

The pick-up station choices are at the top of the menu, and you generally pick three of your favorites. If you pick one with an additional number next to it, it is that price per person (this will be applicable throughout the whole menu). The menu is priced according to your choice of beef. If you decide on one that needs to be carved in front of guests (for example, beef tenderloin vs. shaved roast beef), you will have a separate table with a green, beef, starch and bread. Then, you pick one item from each of the categories below; you do not have to choose a seafood if you’d prefer not to. When picking from the list, be thinking about the various colors of the items and how your guests’ plates will look. There is no dessert included in this option, since you will more than likely be serving a wedding cake.

One prime advantage of the cocktail buffet, you will save money on tables and chairs as it allows you to only seat half your guests. Why? All of the food is made to eat without needing a knife. They will chat, eat, drink and be merry!

Don’t be fooled by the name cocktail buffet, your guests will NOT leave hungry! There is plenty of food for them to eat, and it is perfectly acceptable to pick this menu for a 6:30 or 7:00 wedding.

Short Plates or Stations:
This menu is designed around “mini-meals” served on our square, white plates. You will generally serve three or four of these options. Short Plates create wonderful flow throughout your party, allowing your guests to mingle and float to their next dish of choice. You can choose from our pre-designed menus, or you can adapt your own from our cocktail buffet menu. Each plate consists of a meat, starch, veggie and bread. One of the most popular ones: pulled pork slider, mac & cheese, sauteed green beans.

You also only seat half of your guests for this option too.

This is a self-serve Tuscan Station

Dinner Buffet:
If you’d like to seat everyone, and walk into the reception with guests enjoying a pre-set salad this is the choice for you! You might also want to offer your guests passed hors d’oeuvres until you are ready for them to be seated. The salad is priced per guests, the buffet price is based upon your beef or pork choice. You then choose a chicken, fish (only if you’d like), and four veggies. If you are doing a wedding cake, you generally forgo the dessert option. Remember to think about color on this plate too. In order to avoid the line forming, we invite one or two tables at a time to go down both sides of the buffet.

Suppers:
This one is home-style, country food and is amazing! It has a lot of the same items as our other menus, but there are fewer choices. You only choose one of the predetermined menus based at $13/person. All of the choices are delicious and you will not go wrong with any of them!

You might have a couple passed hors d'oeuvres as your guests arrive

Served Dinners:
If you want formal dining at your wedding, you’ll choose this option. Each table of eight, is assigned four waiters for a synchronized service. Your guests will begin their evening with an appetizer then a salad, priced per person. You will then choose the entree that you like, if you see two options we can always do a duo with smaller pieces of meat. The entree comes with the sides predetermined, then you choose the green of your choice. Dessert can be added, or again you may serve a wedding cake. Each price is based per person. Service is also increased on this option.

All of the menus are based only on the food aspect, and do not include service. It does include the standard plates and cutlery, serving utensils and dishes. Also, please note all menus are just suggestions, we are always happy to make your grandma’s casserole, a Kosher meal, completely local menu! Hopefully, this has helped some with the breaking down of the menus, and how to best chose the option for you!

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Cinco de Mayo Vegetarian Dinner

If you don’t feel like fighting a crowd at your favorite Mexican restaurant tonight, put on your sombrero at home and cook up this great vegetarian Cinco de Mayo meal.

Moser Salad:
Romaine and spring mix lettuce, toasted walnuts, bleu cheese crumbles, mandarin orange slices and Moser Dressing (if you haven’t bought your Moser Dressing yet from http://www.harryspigshop.com/, substitute spring dressing)

Black Bean and Corn Salad:
2 15 oz cans of whole kernel corn and black beans
2 diced avocados
lime juice
1/8 cup of diced red onion
12 oz of salsa
8 oz of grated Pepper Jack cheese
(Rinse corn and beans, and put in a medium bowl, add avocados, splash lime juice on top, add onions, salsa and cheese. Mix well and refrigerate until ready to eat.)

Stuffed Veggie Quesadilla:
Green Onions, Bell Peppers, Mushrooms, Tomatoes & Zucchini
Saute before you put them in the quesadilla for extra flavor
Put the ingredients on 1/2 of the tortilla wrap, and either grill in a skillet or on a panini maker.

Homemade Guacamole:
3 avocados, peeled and diced, then mashed
1/2 tomato diced
1/2 onion diced
1 clove of minced garlic
Dash of Lime juice
Mix together and serve with chips and salsa

Tropical Fruit Sundae:
Kiwi, Pineapple and Watermelon with Vanilla ice cream

Then, of course, have a margarita with the meal. I like the Baja Bob’s sugar-free margarita mix.

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Epting Recipes Revealed for Thanksgiving!

Whether or not you have experienced the deliciousness we call Epting Events catering, you’ll be delighted to learn about some of our most famous recipes. These side dishes are the most requested and most popular among all types of clients. They are true southern comfort. Happy cooking!

GREEN BEAN CASSEROLE
(Yield: 12 servings)

30 oz. green beans
1 (16 oz.) can mushrooms, drained
1 lg. onion, chopped
½ c. butter, melted
¼ c. flour
1 c. milk
1 c. whipping cream
¾ lb. sharp cheddar cheese, grated
2 tsp. soy sauce
½ t. Worcestershire
½ t. pepper
1/8 Tabasco sauce
1 (8 oz.) can water chestnuts, drained & chopped
Butter-flavored crackers, crushed
Butter

Sautee mushrooms & onions in butter. Add flour, milk and cream. Stir in cheese, soy sauce, Worcestershire, pepper & Tabasco. Combine sauce with bean & water chestnuts. Turn into 2-qt casserole. Sprinkle with cracker crumbs; dot with butter. Bake at 350F for 30 minutes.

WALNUT-CHICKEN SALAD

4 cups cubed cooked chicken
1 1/3 cups chopped, toasted walnuts
½ cup finely chopped celery
¼ cup chopped green onions
¼ cup golden raisins
½ cup mayonnaise
¼ cup lemon juice
¼ cup chutney chopped
½ teaspoon salt

Combine first 5 ingredients in a large bowl. Combine ½ cup mayonnaise, lemon juice, chutney and salt. Stir well. Pour over chicken mixture and toss gently. Cover and chill for at least 2 hours.

Serve with sliced tomatoes and pineapple rings.

SWEET POTATO BISCUITS (my favorite)
(makes 100)

1 quart sweet potatoes
1 cup sugar
1 cup shortening
1/2 cup buttermilk
8 cups self-rising flour

Mash the potatoes. Put the mashed potatoes in a bowl. Mix in sugar and shortening. Add the buttermilk. Once well blended and smooth, add the flour and work into the potato mixture. Add additional flour as needed to make a good stiff dough.

Roll out onto floured surface. Cut the biscuits and bake them. Do not overwork the dough.

SOUTHERN STYLE TOMATO PUDDING
A Lee Epting favorite

1 # 10 can diced tomatoes
2 pounds shredded cheddar cheese
1 cup chopped green onion
1/4 cup sugar
2 French Baguettes torn into pieces
Salt & pepper to taste

Toss all ingredients together; pour into a lightly greased Pyrex baking dish.
Bake at 325 for 20-25 minutes, or until warm throughout.

We hope these inspire you to create one more dish during the holidays, you’ll be an instant family favorite!

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Look Ahead: 11.20.09

NEVER DONE BEFORE!!!

Be sure to check back on Friday, when we’ll be posting some of Epting Events’ most famous recipes. These dishes are sought after for all types of events from weddings to birthdays to graduation to the holidays. Its going to be HUGE! Two words….tomato pudding. I hope your recipe cards are ready.

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Personalize Your Wedding Menu: The Signature Drink

If you are what you eat, and you want your wedding to reflect you and your fiance’s personality, then a great place to add a personal touch is in the wedding menu. Think about the foods the two of you enjoy, the region where your wedding will be and the theme or feel of the wedding.

When we began to plan our wedding, the menu was one of the most important parts of the reception for my husband and I. This week and next, I will go through the ways we personalized our menu and how special the reception was in part because of these little touches.  

Our wedding ceremony and reception for 250 were held outdoors in the spring, just one month ago! The ceremony was held in a sunken garden and the reception under a tent in the front lawn. As soon as the ceremony ended we wanted the fun to begin! Guests were handed cold Mint Mojitos served in mason jars courtesy of Emmanuel Stone as they left the sunken garden following the ceremony.  We also had Vanilla Lemonade and Sweet Peach Tea on hand. Mojitos are special to Zack and I because we drank them on our first date.  The Mojitos were delicious, one guest quoted “nectar from the gods”, and were a great way to set the tone and get the party started  ( Thanks Emmanuel!).

Recipe: The Classic Mint Mojito

Made to Order Mojitos

2 oz white rum

4 chunks of lime – (Cut each lime in half, across its’ axis.  Cut each half lime into four pieces.)

2 teaspoons superfine sugar

6 mint leaves

2 oz club soda

Place lime & mint into a Double Rocks glass.  Add 2 teaspoons of superfine sugar.  Using a muddling stick, press the juice from the limes.  In the process, this should mix with the sugar.  Add 2 oz rum.  Fill the glass with ice and Shake.  Pour into glass, top with club soda and serve.  Garnish with mint or lime slice.

Quantity Recipe that makes 17 drinks      

1 liter bottle rum

½ liter simple syrup

17 oz Fresh Lime Juice

1 liter club soda

Mint leaves for garnish

Combine Rum, Lime Juice & Simple Syrup, well before serving combine with 1.5 pounds (1/4 bag) ice.  Let the drink sit long enough to chill properly.*  Set-out your glasses, fill each with 6 mint leaves.  Muddle the mint leave gently.  Pour pre-mixed cocktail  to fill halfway.  Stir and top with nugget ice

* Stay tuned, we will continue this series for the rest of the week! Also, my wedding will be featured on Our Blog of Love
as well as OnceWed
Please check it out!

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