Taste of Amazing Purchases Savory Moment

Dear Customer,

We are thrilled to announce that the Taste of Amazing Baking & Catering Co. has purchased Savory Moment! We will no longer be closing on May 6th.

You may now continue buying our delicious entrees, including our gluten-free selections, without interruption.  Same store and employees, same website and business hours, same recipes and same great service!  Taste of Amazing is committed to continuing the products and services that have made Savory Moment a company that is loved by so many.

This is an exciting time for our company, and I encourage you to learn more about Taste of Amazing and their delicious line of entrees and baked goods.  They also provide catering services, and make beautiful and delicious wedding and special occasion cakes.  You can learn more about this great company by visiting the links below.

We formally transfer ownership on May 1st.  There will be a reception to introduce Gail, the new owner, to our faithful customers and will let you know the details soon.  I am so pleased we have the opportunity to continue the wonderful service so many rely on.  I want to personally thank you for your support, and for the heartfelt emails and letters we received over the past few weeks and I look forward to seeing you and hearing from you before I leave.

Sincerely,

Kay Conley
President, Savory Moment, Inc.

Learn more about Taste of Amazing Baking & Catering Co. via these links:

www.TasteOfAmazing.com
www.facebook.com/TasteOfAmazing.Bakery.Catering
www.yelp.com/biz/taste-of-amazing-baking-and-catering-co-issaquah

Holiday Appetizers Part II

Still in need of some easy and delicious appetizers to charm your guests on Christmas or New Year’s Eve? You’re in luck! We have 2 more yummy recipes for you: Smoked Salmon Spread and Pumpkin Bread Pudding. Enjoy!

Smoked Salmon Spread

Ingredients:
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced green onion
1 tablespoon minced fire roasted red pepper
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced
1/4 pound (4 ounces)  minced
Instructions:
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice,  green onion, fire roasted red pepper, salt, and pepper and mix.
Add the smoked salmon and mix well. Chill and serve with crudités or crackers.

Yields 1 1/2 pints

Pumpkin bread pudding

Bread Pudding Ingredients:
2 cups half and half
1 15-ounce can pur pumpkin
1 cup (packed) , plus two tablespoons dark brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
10 cups 1/2 -inch cubes egg bread (about 10 ounces)
1/2 cup golden raisins

Caramel Sauce Ingredients:
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
Powdered sugar

Instructions for bread pudding:
Preheat oven to 350 degrees. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11X7 inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.

Meanwhile, prepare caramel sauce:
Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

Yields—6 servings

 

Easy and Elegant Holiday Appetizers

In need of the perfect appetizer for Christmas or New Year’s? You’ve bought your prime rib and the cookies are baking but you still want that special something to start your party off right. We’ve made it easy and put together some of our favorite holiday appetizer recipes for you: Brie 3 Ways and Cold Poached Salmon. They’re both easy to make, elegant, and totally delicious. Enjoy!

Brie Three Ways

Triple Berry Cranberry Brie

Small Brie (16-19 oz)
½ container of Savory Moment Triple Berry Cranberry Sauce – thawed

1.    Unwrap cold brie.  With sharp knife, cut top ¼ inch off brie and discard.
2.    Place triple berry sauce in strainer to remove excess juice
3.    Top brie with berry sauce and serve – can stay at room temperature for 3-4 hours
4.    Serve with wedges of apples or pears, ginger snaps, lemon or sugar cookies

Hazelnut Frangelico Brie
Small Brie (16-19 oz)
½-3/4 cup lightly toasted chopped hazelnuts (pecans or almonds work well too)
½ cup packed brown sugar
2-4 tablespoons Frangelico or favorite flavored liquor

1.    Unwrap cold brie
2.    With sharp knife score the top of the brie with four crisscross cuts (only about ¼ inch deep)
3.    Spread nuts over top of brie
4.    Sprinkle brown sugar over nuts
5.    Sprinkle Frangelico over brown sugar (best if most of the brown sugar is moist
6.    Place brie on baking sheet and heat in 375 degree oven for 10-15 minutes until brown sugar is caramelizing and brie is beginning to get soft but not melted.
7.    Serve with wedges of apples or pears, ginger snaps, lemon or sugar cookies

Wild Mushroom Baked Brie
Small Brie (16-19 oz)
Puff Pastry
8 oz of mixed mushrooms – sliced
1 tablespoon oil or butter
2 garlic cloves minced
2-3 tablespoons sherry wine
Salt and pepper
Egg (beaten with 1 tablespoon of water to brush pastry)

1.    Sauté mushrooms until moisture is beginning to release.  Add garlic and continue to sauté until moisture has evaporated.
2.    Add sherry and continue to sauté to evaporate moisture (stop before mushrooms are completely dry)
3.    Remove from heat and season with salt and pepper.
4.    Chill mushroom mixture

To assemble brie
1.    Roll dough into 12 inch square
2.    With sharp knife score the top of the brie with four crisscross cuts (only about ¼ inch deep)
3.    Top brie with mushroom mixture but do not spread all the way to the edges
4.    Place brie in the middle of the puff pastry.
5.    Carefully bring the sides of the puff pastry up and fold out to form a flower on top of the brie
6.    Brush brie with beaten egg
7.    Freeze solid before baking
8.    Place frozen brie on baking sheet lined with parchment paper or foil
9.    Bake at 400 degrees for 25-35 minutes until golden brown – remove from oven
10.    Let rest for 10-15 minutes before removing brie from pan
11.    Serve with crackers or sliced baguettes

Cold Poached Salmon
Ingredients
1 ½-2 pound salmon (no skin)
2 fresh lemons (one cut into wedges and one sliced in ¼ inch slices for decoration)
1 package fresh dill (fresh herbs in produce department)
½ cup dry white wine
Kosher salt
Pepper
Tools
Foil
Pastry bag and star tip for decorating
Baking sheet with edges
Large platter for serving
Garnish
Flavored Cream Cheese or Aoli
Red bell pepper
Lemon slices
Fresh dill or chives

1.    Preheat oven to 350.
2.    Tear off piece of foil 4 inches longer than the full length of the salmon.
3.    Place salmon on foil leaving 2 inches at top and bottom.
4.    Squeeze 2-3 wedges over salmon (remove any seeds that may have come out when squeezing)
5.    Lightly salt salmon – pepper if desired
6.    Place 2-3 sprigs of dill on salmon (if desired)
7.    Pour ¼ – ½ cup of wine around salmon
8.    Create a loose foil packet for the salmon – roll the long edges of the foil together and then roll up the ends
9.    Carefully transfer salmon to baking sheet (may need to position salmon diagonally on the sheet to fit.
10.    Bake on center rack of the oven for 15-25 minutes (time will vary for size and thickness of salmon)
11.    After 15 minutes, check doneness of salmon by carefully unfolding foil in the center.  If the fish has a white milky appearance and no pink spots it is done.  If there are pink spots, return to oven and check again in five minutes.
12.    When salmon is done – open foil to allow fish to cool.  There will be some carry-over cooking time so if the salmon is already well done – open the foil and put the pan in the refrigerator to quickly cool.
13.    Chill salmon in refrigerator for at least 2 hours or overnight.  If refrigerating overnight, close foil to prevent drying out.
TO PRESENT SALMON
1.    Remove any herbs and gently clean white film from fish by dabbing with paper towel.
2.    Gently transfer salmon to serving platter.
3.    If desired, pipe cream cheese around the edge of the salmon and down the middle.  Decorate with fresh herbs, thin slices of lemons and red bell peppers
4.    Serve with crackers or sliced baguettes

Holiday Menu Available

Thanksgiving is right around the corner and no matter what kind of party you’re having, we’ve got you covered with all kinds of great food. From all-time favorites like Apricot Glazed Turkey Breast and Boneless Prime Rib to sides like Triple Berry Cranberry Sauce and desserts like U-Bake Pumpkin Pie, we’ve got everything you need for a Thanksgiving feast. We’re happy to help you mix and match or to answer any questions you might have about the menu.

All items are a la carte and available November 3rd through December 24th. Stop by the store or shop the site for the best holiday food around. You know you need a little pumpkin pie in your life . . .

Shop Holiday Menu here

Welcome!

Welcome to the Savory Moment blog! You’ve probably noticed some big changes here lately. We’ve got a wonderful new website and a brand new blog to share with you. We’ve been hard at work creating a beautiful, functional and fun site for you to use and we’re sure you’re going to love it. Have a look around and let us know what you think at info@savorymoment.com.



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