Cheat A Little Catering's News & Updates
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November: The Month of Food and Football
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Famed syndicated journalist, Erma Bombeck, once mused that "Thanksgiving dinners take 18 hours to prepare. They are consumed in 12 minutes. Half-times take 12 minutes. This is not a coincidence."
Tired of making Thanksgiving Dinners or preparing a spread for the next football Sunday? Why not "Cheat A Little" and invite us to help. Our team of expert chefs and event planners make your Thanksgiving and Sunday Night Football dinners a breeze. We plan everything from the menu to the décor so you can sit back and relax and enjoy your home filled with family and friends. We have created a variety of holiday dinner menus or we can work with you to craft a unique one just for you and your guests.
However you choose to celebrate Thanksgiving this year, we hope you take a moment to reflect on the bounty before you and appreciate those gathered together. All of us at Cheat A Little Catering are truly grateful for your more than 14 years of business and support and look forward to serving you into the future.
With much gratitude,
Brian Morriss
Owner, Cheat A Little Catering
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Holiday Event Reminders:
Time's a Tickin'
December dates and venues are booking up. If you're planning a holiday party this year and haven’t secured your preferred date or space for your event, now is the time to do so. Our event experts can work quickly to plan all the details of your event – from menus to venues – we will create a magical and memorable experience for you and your guests. We handle location scouting, table top décor, work with audio/visual teams, lighting designers, florists, bakers, and many more event pros. For more information on the services we offer,
click here
.
Holiday Menus Available
We’ve prepared a variety of holiday menus that have been popular with our clients over the years. We are thrilled to continue to create new and exciting food options for you and your guests. However, if you want to "Cheat A Little" and select one of our tried-and-true creations, visit our website for the complete menu selection. We’re sure our menus will give you and your guests something to talk about.
Click here
for our specialty holiday menus.
Event Trends Continue…
2018 is the year of ultra violet. A radiant and stunning purple that has shown up in many ways at events throughout the year. And we are already seeing elements included in this year’s holiday event planning. Want to get away from the traditional red and green? Why not include some ultra violet into your event – consider using it with your linens, plate chargers, or other elements on your tablescape.
And metallics continue to find their way into table top décor. This is the year of the natural, rustic and raw elements that can be seen at weddings, birthdays and many other year-round celebrations. Holiday parties are no different. Create some beautiful décor using the natural elements of everyday life with rustic tins and metals.
And finally give your guests a momento to remember the occasion. Photo booths continue to be among the most popular trend for parties and events. And photos are a great way to create wonderful keepsakes for party-goers. We work with local photo booth operators and can help you select the best option.
Let us know how we can help create a holiday party to remember. Fill out our event request form to get your event planning underway.
Click here
.
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Venue Highlight:
La Honda Winery
An urban winery in the heart of the Peninsula that’s perfect for events. They've been called “a best kept secret,” and they love to surprise their client's and guests with the uniquely charming atmosphere and delicious artisan wines.
Ideal for private and corporate parties, team building, charity events & fundraisers, holiday events, wine tastings, wine blendings, winemaker dinners and more…
Our experienced event team will guide you through the planning process, providing fresh and innovative ideas to create a truly memorable event. For more information on La Honda Winery,
click here
.
As a preferred caterer for La Honda Winery, we are experienced and knowledgeable about the venue’s requirements and abilities. We are happy to work with you on securing this venue as your next event location. For more information,
email Debby
at Cheat A Little Catering.
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Recipe of the Month:
Roasted Butternut Squash & Spinach Quiche
November is designated as Spinach and Squash Month. Of course these two delicious and nutritious vegetables pair well in a fall favorite, quiche, so we turned to King Arthur Flour for a quiche recipe sure to please the vegetarian in all of us. This quiche is beautiful and tasty: the perfect combination!
Crust
Your favorite single pie crust recipe
Filling
- 1 medium-large yellow onion, peeled
- 2 tablespoons olive oil, divided
- 1 tablespoon balsamic vinegar
- 1 1/2 cups butternut squash, cut into very small cubes
- 1 cup whole milk
- 5 large eggs
- 1 tablespoon fresh rosemary, chopped; or 1 teaspoon dried rosemary
- 1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup grated Cabot Garlic & Herb Cheddar
- 1 packed cup fresh baby spinach, chopped
Directions
- Preheat the oven to 375°F.
- Roll the prepared crust into a 12" circle (to fit a 9" pie pan). Prick it all over with a fork. Bake crust for 10 minutes, then remove from the oven and set aside to cool.
- To make the filling: Quarter the onion, and slice thinly. Heat 1 tablespoon of the olive oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring occasionally, until caramelized and deep golden brown. This will take about 20 minutes. Right before the onion finishes cooking, add the balsamic vinegar to the pan and cook for a few more minutes.
- While the onion is caramelizing, spread the cubed butternut squash on a parchment-lined baking sheet and toss it with the remaining olive oil, along with a couple of good dashes of salt and pepper. Roast the squash until it starts to brown and soften; this should take about the same amount of time as the onions.
- In a large bowl, whisk together the milk and eggs. Add the rosemary, thyme, salt, and pepper. Add the caramelized onions, roasted squash, grated cheese, and baby spinach. Pour the mixture into the pie crust. Don't overfill! If you find you have too much filling, just leave a little out, baking it alongside the pie in a custard cup, if desired.
- Bake the quiche for about 40 to 45 minutes. The edges should be golden brown and the center should feel just set.
- Remove the quiche from the oven and let it cool on a rack. Serve warm, or at room temperature. Refrigerate any leftovers.
- Yield: one 9" quiche.
Tips:
- For an extra-cheesy quiche, sprinkle an additional 1/4 cup shredded cheddar atop the filling before baking.
- Roasting the butternut squash ahead of time will elevate its earthy flavor.
- Adding balsamic vinegar produces a more sweet and acidic flavor.
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(C) 2018 | Cheat A Little Catering | P: 650.227.1125 | F: 866.591.5723 |
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