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How many cocktail parties have you been to where the hors’ deouveurs were (best case), unremarkable and unmemorable, or almost inedible but you were starving and ate them anyway? Well last month we were invited to a beautifully restored Civil War era brownstone in Brooklyn – roaring fireplaces in every room, wine and martinis flowing, and some of the best hors’ devouvers we’ve had anywhere served by charming waiters at every turn! And in the beautiful spacious open kitchen we met the two owners of Cocktail Caterers, Kurt Kretzschmar, Executive Chef and Michael Watts, General Manager. We chatted with them as we watched them turn out one fabulous tempting morsel after another, tasting each of course, before they were whisked away. They use fresh locally grown produce and meats that are free of hormones.
Kurt and Michael cater parties and events of all sizes in New York City, New Jersey, Westchester, Suffolk and Nassau County, The Hamptons and Fire Island.
Great guys, great food, great party. Get the all the details at www.cocktailcaterers.com
Here are two of their recipes, Avocado Humus and Chinese Chicken in a Wonton Cup.
Meet the Cocktail Caterers and try these yummy recipes - Avocado Humus and Chinese Chicken in a Wonton Cup
Cocktail Caterers, Kurt Kretzschmar, Executive Chef and Michael Watts, General Manager.
Avocado Hummus
2 Avocadoes
1 16 Ounce can Garbanzo Beans
2 teaspoons Hot Sauce, or to taste
3 Tablespoons Tahini Paste
¼ cup of Lime Juice
¼ cup chopped cilantro
1 teaspoon ground Cumin
½ teaspoon finely grated garlic
Salt and pepper to taste
Puree the avocado in a food processor. Add the garbanzo beans and next 6 ingredients, process until mixture is smooth. Season with salt and pepper to taste. Serve with Pita Chips, Tortilla Chips and fresh vegetables. It is also great as a sandwich spread with Grilled Chicken and Vegetables
Chinese Chicken Salad in a Wonton Cup
2 Cups Cooked Chicken, diced
½ Cup Julienne Carrots
¼ Cup Water Chestnuts
Combine the above ingredients
Dressing:
¾ Cup Mayonnaise
¼ cup Hoisen Sauce
2 Tablespoons Japanese Rice Vinegar
1 Tablespoon Soy Sauce
1 teaspoon Grated Ginger
1 teaspoon Grated Garlic
Combine the Chicken mixture with the dressing.
Wonton Cups
Pre heat oven to 375
Cut wonton wrapped diagonally into triangles. Spray a mini cupcake tin with non stick spray and place the wonton skin into the tin and press down, the “points” will hang out of the tin. Spray the tops of the wontons lightly with the non stick spray and bake for 8 – 10 minutes or until brown, rotating half way through baking time. Let cool. Place 1 – 2 tablespoons of Chicken Salad into each cup and Garnich with chopped chives
