The hardest part of catering is the math. With less than a month until I cater a three course appetizer menu for 100, I am deep in the throngs of test cooking recipes. It seems simple enough. Charcuterie cups? Two crackers each, a few almonds and two dried apricots in the bottom. But how many summer sausage cubes can you get out of a Costco sized summer sausage? And what kind of sliced salami folds best? How many slices of red pepper can you get out of the average red pepper? After careful consideration— and much wielding of my tiny tape measure—I have a schematic.
Next big test was for Pepper jam brie bites. The two central questions were: How many Brenton crackers can be spread with a Costco double brie (approximately 30), and How long can said Brenton cracker maintain structural integrity under full brie duress? (30 min optimally, 40 on the outside; covered vs. open air does not change results noticeably). I will add here that by the 50 minute test point I was very reluctantly eating those last bites.
Tonight was a test run for stuffed mushrooms. As I was meandering the beach on my recent retreat a thought struck me, “could one stuff mushrooms with Stove Top stuffing?” Yes friends. One can. Thanks to an internet hack, I can also recommend using a melon baller to get those mushrooms the perfect amount of scooped out. One box of prepared StoveTop and 4 oz. of cream cheese, plus some grated cheese will fill about 30 normal sized mushrooms. Bake for 20-25 minutes on 350 or until brown.
Look at those finely carved shrooms!
I have a few more tests to run this coming week, but the hard part is mostly done. If you are interested in coming to The Northwest Women’s Chorale Broadway in the Basement fundraiser click this link which will take you to the ticket site.
HTTPS://NWWC.LUDUS.COM
Have a fantastic week folks!
Mamasquatch the Writer 
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