Holiday Newsletter 2009
Hello there! I hope you had a lovely Thanksgiving and cooked all sorts of delicious food for family and friends! As we head into the season of celebration and gift-giving, I have some easy party and gift ideas to share with you. Check out the details below and please forward this newsletter to anyone you think might be interested in Olaiya Land Catering. Wishing you much holiday cheer! --Olaiya
Gift Certificates
Looking for a unique gift for a food-lover? Offer them an Olaiya Land Catering gift certificate good for a hands-on cooking experience! Gift certificates are available for private cooking classes, group cooking classes or catering. And to make your holiday easier, gift certificates in any denomination will be mailed to you in a holiday gift box, ready for giving. For more information email:
info@olaiyalandcatering.com
Cooking Classes at Delancey
I am now teaching cooking classes at Delancey in Ballard! 2009 classes are sold out except for 2 spaces I have left in the Homemade Holiday Gifts Workshop coming up this Monday (Nov 30). We'll sip hot cocoa and tea, prepare sweet and savory edible gifts and you'll leave with 12 beautifully packaged gifts that are ready for giving! If you'd like to join us, email: info@olaiyalandcatering or give us a ring at 206.280.2738.
Holiday Catering
I only have a couple more slots left for holiday catering in December--so if you're planning a holiday event, let me know soon! Check out our sample menus for inspiration!
Seasonal Recipe
This compote was the surprise hit at my last dinner party! And it's great to have on hand for the holidays: easy to make and delicious with both savory and sweet dishes. Try it paired with blue cheese, on roasted pork or over vanilla ice cream.
Fig Compote with Cider and Black Pepper
8 ounces dried black figs, stemmed and halved
2 cups unfiltered apple cider or juice
1/4 cup sugar
1/4 cup red wine vinegar or cider vinegar
3 2-inch strips orange zest
1 bay leaf
1 teaspoon black peppercorns, crushed or coarsely ground, plus more ground pepper to taste
Place all ingredients in a heavy-bottomed sauce pan. Bring to the boil, then reduce heat and simmer until figs are plump and liquid becomes syrupy (20-30 minutes). Taste and add more pepper if desired--I like the unexpected note of the black pepper so I always try to make sure it comes through in the compote. Serve warm or at room temperature.
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