Tuesday, February 28, 2012

Meals on Wheels



This past Sunday, The Baker and I attended

 

a celebration of, and fund raiser for,
Meals on Wheels.

For many seniors, M.O.W. is the one contact they can count on to bring them nourishment for their bodies and their souls.

On this occasion, they could also count on the local food industry from chefs to servers all doing their part with joy in their hearts and a smile on their faces.

Somehow it all came together for about 450 guests to enjoy a perfectly prepared and served meal that left all of us with a smile on our faces--and desiring a late Sunday afternoon nap!!


This vegetable, melon and fruit sculpture was a show stopper!


Getting acquainted around the hors d'oeuvres table.  What a joy to meet so many people that keep this organization going.


We were all M.O.W.!


A bellini for me.



The Baker's roasted red pepper soup.


Hors d'oeuvres sampler:
Duck Galantine
Maki Rolls
Crunch Asian Slaw
Shrimp and Artichoke Vol-au-vent
Alsatian Onion Tart


Ruben's Taco Salad


Seafood Course
Halibut with an Amaretto Orange Beurre Blanc


Meat Course
Petite Tender Steak and Herb Roasted Chicken
Parsnip Puree
Baby Roasted Vegetables
with
Exotic Mushroom Pancetta Thyme Butter


Chocolate Truffle Cheesecake 
with Caramel Sauce
Coconut Panna Cotta
with Pineapple Infused Fruits
and


Warm Capriotada (aka bread pudding)
from Chefs Heade and Preciado
Abuelo's Restaurant

Note:  I have not made this recipe yet.  I share it untested but enjoyed personally!

1/2 pound of French bread cut into 1/2 pieces
6 eggs
2 c. whole milk
14 oz. sweetened condensed milk
1 small can evaporated milk
1 c. sugar
1/8 tsp ground cinnamon
1 tsp vanilla extract
1/4 cup raisans
1/4 cup pecan pieces

1.  Toast bread in a preheated 350 degree oven until golden brown--about ten minutes.
2.  In a large bowl, combine the eggs, milk, condensed milk, evaporated milk, sugar, cinnamon and vanilla and mix well.  Stir in the toasted bread, raisins and pecans.  Allow to stand five minutes until the bread absorbs some of the liquid.
3.  Place into a baking pan large enough to hold it and place that pan into another pan filled with enough water to come halfway up the side.
4.  Bake at 350 for approximately one hour.  Check for doneness by inserting a knife into the center.  It should come out dry.
5.  Serve with a creme anglais or slightly sweetened whipped cream.

ENJOY!