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Spring Fling Spring 2019

Why Are Pancakes With Raspberry Jam The Best Way to Start Your Day?

City Country Jams & Preserves “ Made In The City With a Country Taste” Artisian Crafted Jams and Preserves Since 1986

To order contact: chefgary@breadbutterepicuren.org

Bread & Butter Epicurean “Knowledge of Foods”

Notes From The Chef’s Desk

Cooking at Home is the Key

can’t be surprising that the number of Americans eating at home is declining. We’ve been eating out more frequently, reducing the number of meals we’ve been cooking at home. Calories consumed at fast food and restaurants has grown to be a bigger part of the calorie pie, while the percentage of calories from meals cooked at home has decreased. This, however, is extremely unfortunate, and could easily have contributed to the obesity epidemic. Why? Because food prepared at home is healthier. We eat fewer calories when we cook at home. When restaurant dishes and home-cooked meals are compared on a per-calorie basis, home cooked meals are healthier. Also, buying meals out at fast food places or nice restaurants can be quite costly. It can make a huge dent in your budget and give you less disposable income for other things.It is almost as expensive to buy all those precooked, processed and ready to eat packaged foods. If you want to see the difference just skip buying lunch out for one week and pack a lunch from home. You will be amazed to see how much you can save. Unless you frequent fine dining restaurants, you are not going to find a meal or fast food item that can compare with your own good cooking.When you cook and bake from scratch…you can put the best of everything into your meal… One reason for this is that restaurants tend to cut costs often using less expensive ingredients. They may use margarine instead of butter,or egg substitutes instead of the real thing. When not eating fast food on the run, you may often find your family sitting down for a meal. When a person in the family does more “from scratch” cooking, they spend more time in the kitchen. Amazingly, the rest of the family is curious enough to join in the preparation. After a while, they might be interested enough to help make that meal. This is your chance to share some skills. It is always fun when a whole family prepares a meal together. Everyone should know how to cook at least the basics. Home cooks and the most accomplished of professional chefs share a common purpose in the care and attention that goes into selecting the freshest ingredients and preparing them to perfection. Training alone does not make a great chef; the most vital component, passion, is the one thing that cannot be taught. Whether in a professional kitchen preparing items from a menu for paying customers, or your own home kitchen preparing a meal for family and friends, the food you prepare illustrates your passion, enthusiasm and individuality, and this you alone can bring to the table. Food is far more than sustenance and energy fueling you and your family through your hectic lives. It can conjure memories, through smell, taste, and flavor, of simpler times.

Chef Gary B. Wilkins

Butter Bits Spring 2019

Table Of Contents

FEATURES

A Late Spring Fling

Thoughts and New Ideas on Kitchen Design 15 Capers 17 Lamb-Not Just for Special Occasions

DEPARTMENTS

Notes from The Chefs Desk

Questions Of Taste

Back to Basics ...How to Cut up a Whole Chicken 6 Cooking on the Run

If You Didn’t Know

Drinks... Spirits Wines

Mojito

Zinfadels

The Creole Sampler Courtbouillion a lá Creole The Kitchen Gardner Parsley

The Cookbook Galley.. Cajun/Creole Cooking Lagniappe

Recipe Index

20 22

COLUMNS IN EVERY ISSUE

The Southern Bon Vivant D. Ramsey Torrington .... Breakfast Anyone ? 12

Butter Bits

Foods....Kitchens....Cooking...Entertaining

Editor and Publisher: Chef Gary B. Wilkins Butter Bits Houston, Texas 77045 is published by Bread & Buttter Epicurean Cinnamon Press Readers questions or comments may be directed to: chefgary@breadbutterepicurean.org Editorial Office 832.881.1225 Butter Bits Spring 2019 © Bread ButterEpicurean.org

Back to Basics

Butter Bits Spring 2019

Questions of Taste Q. In a Viennese cafe recently, we were served a chocolate layer cake frosted with mocha. It was wonderfully light and feathery and I suspected the presence of a number of beaten egg whites. I would like to try my hand at it if you can locate the recipe. A . J. Mabelle Houston,Texas A. Whether eggs turn into birds or cakes, the result is likely to be light and feathery. Chocolate Torte In a mixing bowl cream ⅓ cup butter with ⅔ cup sugar. Blend in 5 egg yolks and 1 whole egg and stir the mixture thoroughly. In the top of a double boiler over hot water melt 2 ½ ounces unsweetened chocolate and to it add ¾ cup ground almonds. Add the chocolate and almond mixture to the batter, mix them well, and carefully fold in 5 egg whites, beaten stiff but not dry. Pour the batter into a well-buttered spring-form pan and bake it in a moderate oven (350° F.) for approximately 1 hour. Let the Torte cool, remove it from the mold, and brush the top with apricot glaze. Cover the Torte generously with mocha buttercream . As shallots are not readily available everywhere, will any of their relatives in the onion family make a satisfactory substitute? Some cooks consider scallions, or green onions, an adequate substitute. (In fact, in New Orleans scallions are sometimes referred to as shallots.) They aren’t, of course, for there is no real substitute for shallots. But you can achieve a reasonable resemblance by lightly rubbing the white parts of scallions with a cut clove of garlic. Of course, if you have a garden, any good seed house or nursery can provide you with “sets,” which are clusters of shallot bulbs somewhat resembling bulbs of garlic cloves. Recipes for making candy use such designations as “thread stage,” “soft-ball stage,” “hard-ball stage,” and “crack stage” when the boiled syrup has reached a certain temperature on a candy thermometer. What exactly do these terms mean? The thread stage has been reached when the boiling syrup dropped from a spoon spins a thread in the air about three inches long (230° F. to 234° F. on the candy thermometer ). All the other stages are determined by what happens to half a teaspoon of syrup when dropped into a bowl of cold water. If the syrup does not disintegrate in the water but forms a very soft mass that can be rolled between the fingers into a ball, it has reached the soft-ball stage (234° F. to 238° F.). When the ball of syrup resists pressure slightly but is still malleable, it is at the hard-ball stage (248° F. to 254° F.). If the syrup, when it hits the water, separates into hard threads or, at a slightly higher temperature, into brittle threads, it has reached the crack stage (270° F. to 300° F.).

Most gingerbread recipes call for the use of baking soda and molasses as the leavening agents, but occasionally there is disagreement on how to combine these ingredients. Does the way in which they are combined make a difference? It can make a great difference. When baking soda is combined with the acid substance molasses, carbon dioxide is formed. This gas actually does the leavening, by producing a mass of tiny bubbles, which, when subjected to heat, expand and make the batter porous and light. Just how porous and light it becomes depends upon how many bubbles—and how much carbon dioxide—are formed; and that, in turn, is determined by how the soda and molasses are combined and incorporated. Making a separate mixture of the soda and molasses can be risky, for at the moment those ingredients are blended, the carbon dioxide begins to form, and much of it may be wafted away before the soda and molasses are incorporated into the batter. To entrap the greatest quantity of that precious gas, sift the soda with the other dry ingredients called for in the recipe, and blend the molasses with the other moist ones. Then combine the moist and dry mixtures and mix the batter well—and do it quickly. Dallying over the mixing may cause a loss of some of the carbon dioxide. Q. Chef, do you have a quick and easy for buttermilk pie ? I got my Granny’s recipe ,but it seem to be rather complicated. Thanks! Joann K. Angleton,Texas A. Here’s one that doesn’t require advance baking.Yummy Classic Buttermilk Pie 1 ½ cups sugar 3 tablespoons all-purpose flour 3 large eggs 1 cup buttermilk ½ cup butter, melted 1 tablespoon loosely packed lemon zest 3 tablespoons fresh lemon juice 1 teaspoon vanilla extract 9-inch Pastry Crust Garnishes: fresh berries, whipped cream, fresh mint Preheat oven to 350°. Whisk together first 2 ingredients in a large bowl. Whisk eggs and next 5 ingredients into flour mixture; pour into pastry crust. Bake at 350° for 35 to 45 minutes or until almost set, shielding edges with aluminum foil after 15 minutes. Transfer to a wire rack, and cool 1 hour.

Readers Queries Or Comments May Be Directed To The Editorial Offices: Butter Bits Attention Questions Of Taste Chefgary @ Breadbutterepicurean.org Bread ButterEpicurean.org

Entertaining at Home

A Late Spring Fling With an Asian Flair

Okay, the first day of spring is technically in March, and the last is in the middle of June. So, there is plenty of time of serve your dinner guests these palette awaking dishes.This

Menu Stuffed Artichoke Bottoms

menu spotlights Salmon Tandoori, an elegant variation of

Spinach Salad with Mango Chutney

the classic Indian dish,and tangy Cucumber Raita an ideal

Salmon Tandoori with Cucumber Raiti

complement to salmon . A spinach salad dressed with a vinga-

Bastimati Rice

rette of mango chutney offers an exciting spring flavor.,and a

Glazed Carrots with Tarragon

Classic Coconut Cake roundout this menu fare. Spring is not

Coconut Layer Cake

quite over, and this colorful array of dishes is a fine tuneup to

Mark West Pinot Noir 2016

the summer grilling season.

8 Butter Bits Spring 2019

Entertaining at Home

Salmon Tandoori With Cucumber Raita Chicken tandoori is a classic Indian dish of marinated chicken cooked in a clay oven. Roasted in a hot oven, the salmon is moist, fragrant and subtly flavored. Tangy Cucumber Raita adds a refreshing note.

Serves 8 1 cup plain yogurt 2 cloves garlic, minced 2 teaspoons grated fresh ginger 1 teaspoon hot paprika ½ teaspoon ground cumin ½ teaspoon ground cardamom ¼ teaspoon cayenne 3 pounds skinless salmon fillets, cut into 8 pieces ½ teaspoon salt 1 tablespoon chopped fresh mint or flat-leaf parsley Cucumber Raita, 1. In a small bowl, combine the yogurt, garlic, ginger, paprika, cumin, cardamom, and cayenne. Put.the fish in a glass baking dish or stainless-steel pan and cover completely with the yogurt mixture. Cover and refrigerate for 2 to 3 hours, turning occasionally.

Spinach Salad with Mango Chutney Dressing Serves 4 Dressing ½ cup balsamic vinegar or 3 tablespoons red wine vinegar 3 tablespoons mango chutney

2. Heat the oven to 450°. Oil a baking sheet. Put the salmon on the baking sheet and sprinkle with the salt. Cook in the upper third of the oven until just barely done (it should still be translucent in the center), 5 to 8 minutes. Sprinkle with the mint and serve with the raita.

1 tablespoon sugar

Cucumber Raita

½ pound bacon slices

Indian raitas are immensely varied, but cucumber is a favorite ingredient. refreshing yogurt condiment complements grilled lamb or beef and most try, as well as Salmon Tandoori.

Serves 8 1 cup plain yogurt 1 cucumber, peeled, seeded and diced 1 clove garlic, minced 1 tablespoon chopped fresh mint 1 ½ teaspoon chopped flat-leaf parsley ¼ teaspoon salt 1. Put the yogurt in a strainer lined with cheesecloth, a coffee filter or a paper towel and set it over a bowl. Let drain for 1 hour. 2. Transfer the yogurt to a bowl and stir in the cucumber, garlic, mint, parsley,and salt. Refrigerate until ready to serve.

1 large garlic clove, chopped 1 teaspoon dry mustard ½ cup olive oil Salad 1 10-ounce package fresh spinach leaves 2 oranges, peeled, seeded, cut into ½ -inch pieces 10 ounces mushrooms, thinly sliced 1 ½ cups mung bean sprouts 1 8-ounce can sliced water chestnuts, drained For Dressing: Combine vinegar, mango chutney, sugar, chopped garlic and dry mustard in processor and blend well. ad With machine running, gradually add in oil in a thin steady stream and blend until thickened. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using. For Salad: Cook bacon in heavy :er large skillet until crisp. Transfer to paper towels and drain. Crumble bacon. Place spinach, oranges, mushrooms, bean sprouts and water chestnuts in large bowl. Toss with enough dressing to coat. Sprinkle with bacon and serve.

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Entertaining at Home Coconut Layer Cake For the Cake:

2 sticks unsalted butter, at room temperature, plus more for the pans 2 ¾ cups cake flour, plus more for the pans 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ¾ cup buttermilk ½ cup sweetened cream of coconut (from one 15-ounce can), stirred well 1 ¾ cups granulated sugar 4 large eggs, at room temperature, separated 2 teaspoons pure vanilla extract 1 teaspoon coconut extract For the Frosting: 2 sticks unsalted butter, at room temperature 12 ounces cream cheese, at room temperature 3 ½ cups confectioners' sugar ½ teaspoon salt 1 teaspoon pure vanilla extract 1 teaspoon coconut extract 2 cups sweetened shredded coconut Bake the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.

Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 ¼ cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined. Beat the egg whites and the remaining ½ cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely. Meanwhile, make the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners’ sugar until combined. Add the remaining confectioners’ sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes. Place one cake layer on a cake stand or platter and top with a heaping ⅔ cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides.

SIMPLY PUT... COURSES hors d'oeuvres • Served with cocktails before a meal. Usually consist of finger foods or small portions. appetizer • A small course served before a meal, or as the first course. Entrée, main course • Dish or dishes served as the main part of the meal. These often consist of meat. poultry. or fish, or can be vegetarian.

Butter Bits Spring 2019

Entertaining at Home Stuffed Artichoke Bottoms ½ cup butter 1 cup grated Parmesan cheese 3 (14 ounce) cans artichoke bottoms, drained 1 teaspoon garlic powder ¼ tsp lemon pepper seasoning 8 ounces cream cheese, softened 1 tablespoon sour cream 2 tablespoons chopped fresh chives Preheat an oven to 350 degrees F (165 degrees C). Lightly grease a 9 x 13 inch baking dish. Melt the butter in a small saucepan over low heat; remove from heat and set aside. Place ¾ cup of Parmesan cheese in a shallow bowl, and set aside. Cut a thin slice from the bottom of each artichoke bottom so it will stand, and gently press your thumb into the center of each to form a depression for the filling. Combine the cream cheese, ¼ cup of parmesan cheese, sour cream, lemon pepper seasoning,garlic powder and chives in a bowl, and mix well. Spoon about 1 tablespoon of the filling into each artichoke bottom. Dip each stuffed artichoke bottom into the melted butter, roll in Parmesan cheese, and place into the prepared baking dish. Bake at 350 about 30 minutes in the preheated oven, until the tops of the artichokes are golden brown.. Also only dipped the bottoms of the artichokes in butter.

Glazed Carrots with Tarragon

Servings: 4 Carrots are the iconic glazed vegetable, but the tarragon here is an update that offsets their intense sweetness. They are a great accompaniment for just about anything. 1 lb. carrots, cut into ½-inch rounds 1-½ oz. (3 Tbs.) unsalted butter 1-½ tsp. granulated sugar Kosher salt 2 Tbs. finely chopped fresh tarragon Put the carrots in an 8-inch-wide, 3- to 4-quart saucepan and arrange snugly. Add the butter, sugar, 1/2 tsp. salt, and enough water to just cover the carrots (about 2 cups). Bring to a boil over high heat. Cook over high heat, shaking the pan occasionally, until the liquid has reduced to a syrupy glaze and the carrots are tender, about 10 minutes. (If the glaze is done before the carrots, add about 1/2 cup water and continue to cook. If the carrots are done first, remove them and continue to boil the liquid until syrupy.) Lower the heat to medium low, add the tarragon, and toss to combine. Season to taste with salt and serve. (The glazed carrots can be kept warm, covered, for about 20 minutes.)

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Cooking on The Run Braised Chicken with Green Peppers and Tomatoes

Cheddar Cheese-Stuffed Burgers

Chicken thighs remain tender even after cooked through, so they work better in braises than, chicken breasts which can become dry if overcooked.

Who says the cheese has to be on the outside of a burger? Here, grated cheddar is stuffed inside the ground beef before the burgers hi the grill. English muffins make a fun alternative to regular buns.

4 tablespoons (about) extra-virgin olive oil, divided

10 ounces ground sirloin or lean ground beef

2 ¼ pounds skinless boneless chicken thighs (about 12)

⅓ cup finely chopped red onion

Serves 4

1 large onion, minced 3 garlic cloves, minced 2 tablespoons minced fresh Italian parsley 2 green bell peppers, cut into 1-inch squares 6 whole tomatoes from 28-ounce can, drained, chopped 1 cup dry white wine Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken until golden brown, about 4 minutes total, adding more oil as necessary. Transfer chicken to platter (reserve skillet). Add onion, garlic, and parsley to same skillet; sauté until onion is soft, scraping up browned bits, about 4 minutes. Add bell peppers, tomatoes, and wine; return chicken to skillet. Cover; simmer over medium-low heat 30 minutes. Uncover; cook until chicken is tender and sauce is reduced, about 15 minutes. Season to taste with salt and pepper.

Makes 2 Can Be Doubled

¼ cup chopped fresh parsley 2 teaspoons Worcestershire sauce

¼ teaspoon salt ¼ teaspoon pepper ½ cup (packed) coarsely grated sharp cheddar cheese (about 2 ounces) 2 large English muffins, split horizontally Prepare barbecue (medium-high heat). Combine first 6 ingredients in medium bowl; blend well. Divide meat mixture into 2 equal portions. Shape each into ball. Poke deep hole in each ball and fill each with half of cheese. Mold meat around cheese to enclose. Flatten each filled burger to 3 inch thick patty.Grill muffin halves until beginning to color, about 1 minute per side; transfer to work surface, cut side up. Grill burgers to desired doneness, about 5 minutes per side for medium. Place burgers on muffin bottoms. Cover with tops.

Southwestern Chicken and Pasta Salad Serves 4

6 oz. (2 cups) uncooked rainbow rotini (spiral pasta) 1 (9-oz.) pkg. frozen southwestern-flavored cooked chicken breast strips, thawed, diced 1 medium avocado, pitted, peeled and diced 1 large tomato, chopped 1 (11-oz.) can whole kernel sweet corn, drained ½ cup sliced green onions 4 oz. (1 cup) finely shredded Mexican cheese blend ¾ cup mayonnaise ½ cup Thick 'n Chunky salsa 1 (11-oz.) pkg. torn romaine and iceberg lettuce blend (6 cups) ¼ cup chopped fresh cilantro

Butter Bits Spring 2019

Cook and drain rotini as directed on package. Rinse with cold water to cool. Drain well. Meanwhile, in large bowl, mix chicken, avocado, tomato, corn, onions and cheese. In small bowl, mix mayonnaise and salsa. Add rotini to salad; stir gently to mix. Add mayonnaise mixture to salad; toss to coat. Arrange lettuce blend on individual plates. Spoon salad over lettuce. Sprinkle with cilantro

Herbed Roast Chicken with Lemon, Garlic and Spring Onions

n this recipe a compound butter—softened butter combined with herbs, lemon zest and garlic—adds flavor to a roast chicken for a one-dish meal that’s elegant enough for a Sunday supper with friends. Consider roasting two chickens while you’re at it. It’s not much more work, and the leftovers can be the basis of several meals later this week.

Serves 4 1 chicken, about 4 lb. (2 kg) 2 ½ tsp. kosher salt ½ tsp. freshly ground pepper 2 lemons, thinly sliced 1 ½ tsp. chopped fresh chives 1 Tbs. chopped fresh thyme 1 Tbs. chopped fresh oregano 2 Tbs. chopped fresh flat-leaf parsley 1 Tbs. chopped fresh tarragon 2 tsp. finely grated lemon zest 2 garlic cloves, finely chopped, plus 1 garlic head, halved crosswise 4 Tbs. (½ stick) butter, at room temperature 1 bunch spring onions, halved lengthwise if large 2 Tbs. olive oil Preheat an oven to 450°F (220°C). Rinse the chicken inside and out and pat dry with paper towels. Season the chicken inside and out with the salt and pepper and place half of the lemon slices inside the chicken cavity. Tuck the wing tips behind the back and tie the legs together with kitchen twine. In a small bowl, stir together the chives, thyme, oregano, parsley, tarragon, lemon zest and chopped garlic. Add the butter and stir until the mixture is thoroughly combined. Starting at the cavity, slip your fingers underneath the chicken skin and loosen it all over, being careful not to tear it and reaching as far as possible into the thigh area. Using your fingers, rub the butter mixture under the skin, distributing it as evenly as possible.Place the chicken, breast side up, in large round cocotte or Dutch oven and add the remaining lemon slices, garlic head and spring onions to the pot and drizzle with the olive oil. Roast the chicken until the skin is well browned and an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F (77°C), 50 to 60 minutes. Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Carve the chicken and serve immediately with the lemon slices, garlic and spring onions alongside.

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The Southern Bon Vivant

By D. Ramsey Torrington

Breakfast Anyone?

ello my friends, spring is such a wonderful time of the year, the tulips, Peruvian daffodil, and gladioli bulbs that I planted last fall are bursting forth filling my garden with an artist's palette of colors. The scent of the flowers, bring about a renewed feeling of pleasurable and simpler times. This particular morning I was sitting in my corner garden off the patio sipping a brew of cranberry tea with lime,listening to Thelonius Monk’s album “The Measure of Monk”, as I so do whenever I can, watching the sunrise, and taking pleasure in the start of a new day. I heard my doorbell in the distance, and I wondered "Who could this be so early in the morning?" As got I closer to the door I could see shadows and heard voices that I quickly identified as my confidant Reta and her girlfriend Vivian Decour. "Hey Baby!" Retá radiating the greeting with her smile as I open the door. Vivian in her velvety voice, echo the morning sentiments with "Good morning Love." "Good morning to both of you.", I answered as I invited them in. "Why are you two out so early in the morning?, knowing Retá anything before nine is out of the question." "D, I told you Vivian is having her house painted, and that she would be staying with me for a couple of days. You know she is such an exercise fanatic,and here we are up this morning for an early morning run." "More like a real slow jog for Retá.", quipped Vivian. "But I 'm not going to let her give up." Retá did not appear thrilled at the thought of arising at six a.m. each morning for a jog. "How about breakfast on the patio? We can celebrate Retá’s first day of recapturing youth and vigor."

I offered. "I never lost them”, Retá replied in her most sultry tone with a look to match. With that I decided to leave that one alone. "Breakfast anyone?" I asked, "Sure love I'm for that, only if you let me prepare it." Retá replied. "And I will set the table." Vivian offered. "Be my guest" I replied exhilarated at the opportunity of having not only one, but two gorgeous ladies for breakfast. "I'll go see what you have on hand." Reta countered as she made her way to the kitchen. Let me tell you I could not have asked for a better meal for the beginning of the day. Retá outdone herself with Chocolate Rum Pancakes served with strawberry syrup, a fresh fruit medley of raspberries, pineapple, and kiwi fruit, and grilled Canadian bacon. Vivian set a beautiful garden table with a powder blue cloth with yellow, white and blue stripe napkins and fresh flowers from the garden. I contributed my appetite, sipped on Perrier and lime, and remarked it can't get better than this...hmmm...may be? Anyway, friends here's Reta's recipe for Chocolate Rum Pancakes for your morning or pre-dawn breakfast with that special person or unexpected guests.

Bon Appetite Southern Bon Vivant p.s. I had a big dollop of whipped cream on my stack.

Chocolate Rum Pancakes Yield 10 6” pancakes

1 ¼ cups all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder pinch salt 2 large eggs 1 cup milk 4 tablespoons butter, melted and cooled 1 teaspoon pure vanilla extract 1 tablespoon dark rum 3 ounces chopped bittersweet chocolate

In a large bowl whisk together the flour, sugar, baking powder, and salt. In a medium bowl, beat the eggs until light and frothy. Add the milk, butter, vanilla, and rum. Mix well. Add the egg mixture to the dry ingredients and mix gently to incorporate, and then briskly to remove any possible lumps of flour. Fold in the chocolate. Heat a griddle or skillet over medium-high heat. Coat with a light layer of oil, then reduce the heat to medium. Spoon or pour the pancakes onto the griddle or skillet. Cook for about two minutes, or until bubbles form on the top of the pancake and the bottom of the pancake turns golden brown. Flip and cook for 1-2 minutes more, or until the other side is golden brown. If cooking a few at a time in a skillet, keep the pancakes warm in the oven

set at 200 degrees.

Butter Bits Spring 2019

Kitchen Trends

Thoughts and New Ideas on Kitchen Design This year homemakers will look to refresh their favorite spaces, often starting in the kitchen. Whether you’re planning to remodel your kitchen or get inspired for a simple refresh, there’s a whole new crop of design trends to consider for 2019. Below are impressions from the designers of Elledecor Deisign on the top kitchen trends to expect this year, with stunning inspiration for all. Designer Carolyn Pressely stated that “Matte black will continue to be a predominant finish for kitchen fixtures, hardware accents, and even millwork profile details. Black feels fresh as a crisp accent color in light-colored kitchens, and black finishes are a way to add some drama without fully darkening your kitchen. On the flip side, lighting will be distinguished by lively jewel-toned colors that bring an intimate living room quality to the otherwise utilitarian kitchen.”

Designer Emilie Munroe feels that “2019 is the official closing of pure white kitchens. Even if it’s just one element of accent color -- blue counter stools, a patterned roman shade or powdered coated island pendants– pops of color will be sneaking into the pure white blank slate of kitchens past.”

“In 2019, a combination of contrasting textures and sleek finishes will be most interesting. Think mirrored backsplashes with highly-polished, chunky Calacatta oro marble work tops, or cupboards with textured bronze inlays and matte cupboard fronts with sandblasted timber for a layered urban glamour.” — Katharine Pooley

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If You Didnâ&#x20AC;&#x2122;t Know

Butter Bits

Spring 2019

Simple Lemon Caper Sauce 4 servings 2 teaspoon capers 4 tablespoons butter 1 tablespoon shallots minced 1 small clove garlic (finely minced) 2 tablespoons lemon juice 1 teaspoon lemon zest 1 to 2 teaspoons parsley (chopped Drain and rinse the capers. If they are large, chop them coarsely.

Capers

he distinctive zing in remoulade sauce, chicken piccata, and puttanesca sauce comes from capers. Capers pack big flavor in a tiny package. These little spheres are the flower buds of a prickly shrub that grows all over the Mediterranean. Some caper shrubs are cultivated, but most grow wild, and the harvesting is done by hand. Eaten raw, capers are unpalatably bitter, but once cured in a vinegar brine or in salt, they develop an intense flavor that is all at once salty, sour. herbal, and slightly medicinal. If the buds are allowed to blossom and go to seed, they become caper berries, which are also packed in brine and can be added to salads or eaten out of hand like olives.

How to buy Capers come in a range of sizes. The smallest size (nonpareil) is said by some to be the best; others prefer larger capers for their bolder, more interesting flavor. What you choose is a matter of personal taste and what you can find at your market. In addition to size, there's the choice between vinegar-brined and salt-packed capers. Brined capers nave the advantage of an almost indefinite shelf life, but the vinegar sharpens their flavor. Salted capers have a pure flavor, but they don't last as long because the salt eventually pulls out all their moisture. Look for clean white salt; yellowing salt is a sign of age. All capers should be refrigerated after opening.

Melt the butter in a small skillet or sautĂŠ pan over low heat. Add the minced shallots,saute until translucent. Add garlic, lemon juice, lemon zest, and capers. Bring to a simmer and continue cooking over low heat for about 30 seconds. Add the chopped fresh parsley; stir and remove from the heat.Drizzle the warm sauce over cooked fish, chicken, or turkey cutlets, and serve immediately T o double the recipe, use 1 Â˝ tablespoon of capers, 6 tablespoons of butter, 1 large clove of garlic, Âź cup of lemon juice, and 2 teaspoons of lemon zest.

How to use Rinse brined capers before using. Salt-packed capers are too salty to be eaten straight from the jar; soak them in cool water for about 15 minutes and rinse in several changes of water. If the capers are large, you can chop them roughly unless you want a big burst of caper flavor. Capers are especially good with fish and other foods that tend to be oily or rich. In addition to the recipe above, try adding them to a vinaigrette or a butter sauce for fish or chicken, or toss a small handful into a pasta dish or potato salad. For an unusual garnish or salad addition, pat capers dry and then lightly fry them in a little olive oil. They'll get crisp and open up like the little flowers they are.

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Drinks...Spirits

Mojito The Ideal Warm Weather Cocktail

avana, Cuba, is the birthplace of the Mojito, although the exact origin of this classic cocktail is the subject of debate. Some historians contend that African slaves who worked in the Cuban sugar cane fields during the 19th century were instrumental in the cocktail's origin.Guarapo, the sugar cane juice often used in Mojitos, was a popular drink among the slaves who named it. It never originally contained lime juice. Traditionally, a mojito is a cocktail that consists of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, soda water, and mint. Its combination of sweetness, citrus, and herbaceous mint flavors is intended to complement the rum and has made the mojito a popular summer drink.

Pineapple Mojito This twist on a mojito combines pineapple- and coconut-infused rum with fresh pineapple and mint for a fruity, vacation-inspired drink. Makes one cocktail For the simple syrup: 1 cup water 2 cups sugar For the cocktail:

Kiwi Lime Mojito Makes 1 cocktail. Transport yourself to a getaway with each sip. Ingredients For the Mint Simple Syrup: 1 cup water 1 cup sugar 2 sprigs mint For the Cocktail:

12 mint leaves

11 mint leaves, plus more for garnish

2 oz. fresh pineapple chunks

3 lime wedges

1 oz. fresh lime juice

1 ½ ounce (3 tablespoons) Mint Simple Syrup

1 oz. simple syrup

1 ½ ounce (3 tablespoons) pureed kiwi

2 oz. pineapple-coconut rum (like Bacardi Fusion)

2 ounces (4 tablespoons) rum

½ oz. Grand Marnier

ice cubes

3 oz. ginger ale

club soda

For the cocktail: In a Collins glass, muddle the pineapple and mint. Fill with ice. In an ice-filled cocktail shaker, shake together rum, lime juice, simple syrup, and Grand Marnier. Strain into glass and top with ginger ale.

kiwi slices, for garnish

For the simple syrup: Heat sugar and water in a small saucepan until sugar is dissolved. Bring to a boil, and then set to the side to cool. Reserve any unused portion in an airtight container for up to two weeks.

Lower heat, cover and simmer for about 5 minutes. Turn off

To make the Mint Simple Syrup: Combine water and sugar in a small saucepan. Bring to a boil, stirring the sugar to dissolve. heat, drop in the mint leaves. Let it cool in the refrigerator. Strain. In a tall glass, muddle the mint, lime, and simple syrup. Stir in the pureed kiwi and rum. Add the ice and top with club soda. Stir again, and garnish with mint and kiwi.

Butter Bits Spring 2019

Drinks...Wines

Zinfadels infandel (also known as Primitivo) is a variety of black-skinned wine grape. The variety is grown in over 10 percent of California vineyards. The grape found its way to the United States in the mid-19th century, where it became known by variations of a name applied to a different grape, likely "Zierfandler" from Austria. The grapes typically produce a robust red wine, although in the United States a semi-sweet rosĂŠ (blush-style) wine called White Zinfandel has six times the sales of the red wine The taste of the red wine depends on the ripeness of the grapes from which it is made. Red berry fruit flavors like raspberry predominate in wines from cooler areas,whereas blackberry, anise and pepper notes are more common in wines made in warmer areas and in wines made from the earlier-ripening Primitivo clone.

5 Cali Wines You Should Drink Now Robert Biale Vineyards Black Chicken Zinfandel 2015 Napa Valley, Calif., $49 Ridge Lytton Springs 2015 Dry Creek Valley, Sonoma County, Calif., $49 Boneshaker Zinfandel 2015, Lodi, Calif., $20 Carol Shelton Wild Thing Old Vine Zinfandel 2014 Mendocino County, Calif., $22 Peachy Canyon Incredible Red Zinfandel 2015 Calif., $16

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The Creole Sampler

Courtbouillon à la Creole

ccording to the The Picayune’s Creole Cookbook of 1901: Those kings of the New Orleans French Market the red snapper and the redfish, are used in the pride and glory of the New Orleans cuisines, a good Courtbouillon. More generally and with finer results the Redfish or Poisson Rouge is used. This Fish may always be known by the single spot on the tail. The old Creoles have a tradition that this was the fish that the Apostles brought to the Savior when he performed the great miracle of the loaves and the fishes. They hand down the quaint legend that the Savior took up this fish between his fingers and blessed it, and it was ever after a marked fish in the waters.Those are the marks of the Lord’s hand.’ The Creole style Courtbouillon which is a whole fish, usually redfish, stuffed with aromatics, topped with lemon slices, then braised in Creole Sauce.

Red Snapper et Poisson Rouge Courtbouillon à la Creole These are distinctive fish, and form unique and most delightful dishes of the Creole cuisine. Six Fillets of Redfish or Red Snapper (equal to 3 Pounds.) 1 Tablespoonful of Shortening. 2 Tablespoon a p Flour. 12 Well-Mashed Allspice or 1 tsp. dried 3 Sprigs of Thyme or 1 tsp. dried 3 Sprigs Parsley. 3 Sprigs Sweet Marjoram or 1 tsp. dried 3 Bay Leaves. 1 Large Onion chopped fine 1 Clove of Garlic minced 6 Large Fresh Tomatoes chopped fine 1 Quart of Water. 1 cup of red wine The Juice of 1 Lemon. Salt and Cayenne to Taste.

Butter Bits Spring 2019

To make a real Court bouillon slice the Redfish in fine, clear-cut pieces, after having thoroughly washed and cleaned it. Make a roux by putting one tablespoonful of shortening in a Dutch oven. When hot add gradually two tablespoons of flour, stirring constantly to prevent burning. Add the allspice ,thyme, parsley, bay leaf and sweet marjoram, garlic and onion. Add six fresh, large tomatoes, chopped fine, or one-half can of stewed tomatoes. Pour in 1 cup of red wine, add about one quart of water, and let it boil well. Then add salt and Cayenne to taste, and when this has boiled about five minutes add the fish, putting in slice by slice. Add the juice of a lemon, and let all boil about ten minutes. Serve with French-fried potatoes, mashed potatoes or potato croquettes.

The Kitchen Gardner

PARSLEY (PETROSELINUM CRISIPUM

Probably the only herb considered indispensable by most Western cooks, parsley is a versatile hardy biennial, native to the eastern Mediterranean region. Today it is cultivated throughout most of the temperate world. Parsley has a lightly spicy aroma with hints of anise and lemon; its clean, fresh taste is herbaceous with a light, peppery note. There are two types: flat-leaf parsley and curly parsley. Both bring out the flavours of other seasonings and are essential to a number of traditional flavouring mixtures, such as fines herbs and bouquet garni. BUY: Parsley is available all year-round in most places. Choose in large bunches or plants rather than in small packets as this will be cheaper. STORE: Discard any sprigs that look slimy before wrapping parsley in plastic; keep in the fridge for 4-5 days. For longer storage, parsley can be chopped and frozen in small containers or in ice-cube trays with a little water.

Curley parsley, Use finely chopped in cold sauces and dressings. Deep fried sprigs of curley parsley makes an excellent garnish for fried fish.

EAT Fresh: Good for garnishes, curly parsley also gives a light, herbaceous flavour and attractive green colour to mayonnaise and other sauces. Cooked: Flat-leaf parsley has the better flavour for cooking. Add it chopped at the end of the cooking time to retain the fresh flavour. Parsley stalks are good for flavouring stocks and longcooked stews. FLAVOUR PAIRINGS: Eggs fish, lentils, rice, lemon, tomatoes, most vegetables. CLASSIC RECIPES: Chimichurri; persillade; gremolata; salsa verde; tabbouleh; parsley sauce; bouquet garni; fines herbes; parsley and tahini salad.

Flat-leaf parsley

Also called French or italain parsley,this has a more persistent and finer flavour than curley parsley and a finer texture. It retains its flavour when used in a cooked dish.

Chimichurri 8 oz.

Chimichurri is typically served with steak, but it’s also great on smoky grilled fish and chicken.

cup coarsely chopped parsley

3 tablespoons red wine vinegar 4 large garlic cloves, minced (2 ½ tablespoons) 2 tablespoons oregano leaves 2 teaspoons crushed red pepper Kosher salt and freshly ground pepper ½ cup extra-virgin olive oil

In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mxiture. Let stand for at least 20 minutes. Make Ahead The chimichurri can be refrigerated overnight. Bring to room temperature before serving. Bread ButterEpicurean.org

Cook Book Galley

Three cook books that will open your culinary palette to the world of Cajun/Creole cuisine.

The Encyclopedia of Cajun & Creole Cuisine

Chef Paul Prudhommes: Louisiana Kitchen

By John Folse Chef John Folse & Company Publishing

By Paul Prudhommes William Morrow Cookbooks; 1 edition (April 17, 1984) 28.99

Chef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine. The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes. Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s. Learn about the significant contributions each culture made-okra seeds carried here by African slaves, classic French recipes recalled by the Creoles, the sausage-making skills of the Germans and more. Chef Folse has hand picked the recipes for each chapter to ensure the very best of seafood, game, meat, poultry, vegetables, salads, appetizers, drinks and desserts are represented. From the traditional to the truly unique, you will develop a new understanding and love of Cajun and Creole cuisine.

Here for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. So here are the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme’s Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.

Butter Bits Spring 2019

Jon Besh: My New Orleans

By John Besh Andrews McMeel Publishing 45.00

My New Orleans will change the way you look at New Orleans cooking and the way you see World-famous chef John Besh. It's 16 chapters of culture, history, essay and insight, and pure goodness. Cooks will salivate over the 200 recipes that honor and celebrate everything New Orleans. Bite by bite John Besh brings us New Orleans cooking like we've never tasted before. Bite by bite John Besh brings us New Orleans cooking like we’ve never tasted before. It’s the perfect blend of contemporary French techniques with indigenous Southern Louisiana products and know-how. It's the perfect blend of contemporary French techniques with indigenous Southern Louisiana products and know-how. From Mardi Gras, to the shrimp season, to the urban garden, to gumbo weather, boucherie (the season of the pig), and everything tasty in between, Besh gives a sampling of New Orleans that will have us all craving for more. The boy from the Bayou isn't just an acclaimed chef with an exceptional pallet.

Bread & Butter Epicurean “Pleasures In Dining”

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Lamb Sure, lamb is a great main to serve for a holiday like Passover or Easter, but why save it for special occasions? It also deserves a spot on your table any night, as quick-cooking chops, easy stir-fries, grilled kebabs, and juicy burgers. And if you want to go all out, you can do a whole leg of lamb—get as fancy as you want. Spiced Lamb Patties with Nutty Garlic Sauce 4 servings 2 garlic cloves, finely grated ¼ cup almond butter 4 tablespoons fresh lemon juice, divided 6 tablespoons olive oil, divided 1 teaspoon kosher salt, plus more ½ teaspoon freshly ground black pepper, plus more 1 pound ground lamb, preferably shoulder ½ medium onion, finely chopped ¼ cup chopped fresh parsley ½ teaspoon ground coriander ½ teaspoon ground cumin ¼ small head of red cabbage, thinly sliced ¼ cucumber, halved lengthwise, thinly sliced 2 radishes, thinly sliced

Roast Leg of Lamb 6-8 servings 1 4 ½-pound leg of lamb, tied  3 garlic cloves  ½ cup rosemary needles, chopped   3 tablespoons extra-virgin olive oil  Kosher salt Pepper  Let the lamb stand at room temperature for 1 hourPreheat the oven to 400°. Using the back of a knife, smash the garlic to  a paste. Scrape into a small bowl and whisk in the rosemary and olive oil. Season the lamb generously with salt and pepper and rub the paste all over the lamb. Transfer  to a shallow roasting pan. Roast the lamb for about 1 hour and  15 minutes, until an instant-read thermometer inserted in the thickest part registers 130°. Transfer the lamb to a carving board and let rest for 15 minutes. Carve the lamb and serve.

4 pita bread or flatbreads Mixed tender herb leaves (such as cilantro and mint; for serving) Whisk garlic, almond butter, 2 Tbsp. lemon juice, 2 Tbsp. oil, and 2 Tbsp. water in a small bowl until smooth; season with salt and pepper. Set sauce aside. Using your hands, gently mix lamb, onion, parsley, coriander, cumin, 2 Tbsp. oil, 1 tsp. salt, and ½ tsp. pepper in a large bowl just to combine. Form into twelve ¾”-thick patties. Heat a dry large skillet, preferably cast iron, over medium heat. Working in 2 batches, cook patties, pressing slightly to flatten, until browned on the outside but still pink in the center, about 4 minutes per side. Transfer to wire rack set inside a rimmed baking sheet; let rest 5 minutes.Meanwhile, toss cabbage, cucumber, radishes, and remaining 2 Tbsp. lemon juice and 2 Tbsp. oil in a medium bowl; season with salt and pepper. Serve lamb patties with pita bread, salad, herbs, and reserved sauce.

Butter Bits Spring 2019

Lamb Cooking Tips

When shopping for lamb, select lean cuts and use low fat cooking methods such as roasting, broiling, grilling, braising, or stewing. Cuts of lamb may vary in color from pink to light red but should always look fresh, not dull or slimy. The fat should be white and waxy looking. The bones should be reddish in color and moist. If you plan to grill lamb chops, you will get the best results if you choose rib, loin, or sirloin chops. If your recipe calls for chops to be marinated and then baked, shoulder chops are a much better choice.

Roasting at high heat for the entire cooking time maximizes the brown crusty surface, but this method shouldn’t be used on large pieces of lamb because the surface will dry out and may burn before the interior is done.

Garlic & Rosemary Grilled Lamb Chops 4 servings 2 pounds lamb loin or rib chops thick cut 4 cloves garlic minced 1 tablespoon fresh rosemary chopped 1 ¼ teaspoon kosher salt ½ teaspoon ground black pepper zest of 1 lemon ¼ cup olive oil Combine the garlic, rosemary, salt, pepper, lemon zest and olive oil in a measuring cup. Pour the marinade over the lamb chops, making sure to flip them over to cover them completely. Cover and marinate the chops in the fridge for as little as 1 hour, or as long as overnight. Heat your grill to medium-high heat, then sear the lamb chops for 2-3 minutes, on each side. Lower the heat to medium then cook them for 5-6 minutes, or until the internal temperature reads 150 degrees F. Allow the lamb chops to rest on a plate covered with alumnium foil for 5 minutes before serving.

Grilled Lamb Kebabs With Turkish Flavors 4 servings 2 pounds boneless lamb leg ½ cup extra-virgin olive oil, divided

Roast Lamb with New Potatoes 4-6 servings 1(2-lb.) boneless lamb shoulder roast, tied with butcher’s twine 4 cloves garlic, minced 1 tbsp. freshly chopped rosemary 2 tsp. fresh thyme leaves 3 tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 2 lb. baby potatoes, halved if large Preheat oven to 450º and place oven rack in lower third of oven. In a small bowl, mix together garlic, rosemary, thyme, and 1 tablespoon oil and season generously with salt and pepper. Rub all over lamb. In a 9”-x-13” baking dish, toss potatoes with remaining oil and season with more salt and pepper. Place lamb on top of potatoes and roast until internal temperature reaches 145º, about 1 hour. Let rest 15 minutes, remove twine, then slice roast and serve.

Kosher salt Freshly cracked black pepper ½ cup dried apricots, cut into medium dice 2 tablespoons Maras pepper, or 2 teaspoons other dried chili powder mixed with 1 tablespoon paprika 1 teaspoon minced garlic 2 tablespoons roughly chopped fresh mint Special equipment: 4 metal skewers Build a two-level fire in your grill by putting all the coals on one side. When the flames have died down and the coals are medium-hot (you can comfortably hold your hand 6” above the grill for 3-4 seconds), you’re ready to cook. Trim the lamb of most of the fat and cut into 32 more or less equal chunks. Combine in a bowl with 1/4 cup olive oil and salt and pepper to taste; toss well to coat. Thread the lamb chunks onto skewers (8 or so per skewer) and place directly over the coals. Cook, turning, until done to your liking, about 8 minutes total for medium-rare. When the lamb is done, slide the chunks off the skewers into a large bowl, then add apricots, Maras pepper, garlic, mint, remaining 1/4 cup olive oil, and more salt and pepper to taste and toss vigorously. Serve warm.

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Lagniappe

Dark and Stormy The addition of fresh ginger juice to the drink provides a kick of clean heat for an especially invigorating cocktail. makes 1 Cocktail 2 oz. rum 1 oz. freshly squeezed lime juice 1 oz. simple syrup 1 oz. fresh ginger juice (blend clean ginger root with the same amount of water, then strain through a cheese cloth) Good-quality ginger beer Combine rum, lime juice, simple syrup and ginger juice in a mixing glass; set aside. Fill a highball glass .with ice and add rum and syrup mixture. Top off with ginger beer and stir before serving.

Recipe Index Appeitzers

Stuffed Artichoe Bottoms pg 9

Salads

Spinach salad with Mango Chutney Dressing pg. 5 Cucumber Riata pg 5 Southwestern Chicken and Pasta Salad pg 12

Entrees

Salamon Tandoru with Cucumber Riata pg.9 Braised Chicken with green Peppers and Tomatoes pg. 12 Cheddar Cheese Stuffed Burgers pg. 12 Chocolate Rum Pancakes pg. 14 Herbed Chicken with Lemon,Garlic and Spring Onions pg.13 Red Snapper Courtbouillion pg 20 Spiced Lamb Patties with Nitty Garlic Sauce pg 24 Roast Leg of Lamb pg 24 Garlic Roast Lamb Chops pg25 Roast Lamb with New Potatoes pg 25 Garlic Lamb Kabobs with Turkish Flavorrs pg 25

Vegetables Glazzed Carrots with Tarragon pg 10 Sauces

Simple Caper Sauce pg.17 Chimichurri pg 21 Desserts Chocolate Torte pg 7 Classic Buttermilk Pie pg 7 Classic Coconut Cake pg. 10

Drinks

Pineapple Mojito pg 18 Kiwi-Lime Mojito pg 18

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Proper scheduling means youâ&#x20AC;&#x2122;ll be ready to party by the time guests arrive.

Butter Bits Spring 2019

Photo Credits unsplash.com Cover Nadine Primeau .... Back Cover Ingrid Hofstra.... Janko Ferlic Pg 5 Spring Fling Spring 2019

You Don’t Have To Go The Ritz To Get This

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Small Parties Cocktail Parties Brunches Chef Gary B. Wilkins 832.881.1225 chefgary@breadbutterepicuren.org www.breadbutterepicurean.org Get recipes and updates on our website at www. BreadButterEpicurean.org Mention this ad and get 20% off your next event

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