DIY Recipe: Peanut Butter Bars

Chef Lou loves to serve these delicious Peanut Butter bars for her box lunches. Her box lunches are a great fit for corporate meetings, trade shows, competitions, and many more events. Call today and have your next function catered by Savory!

Peanut Butter Bars
Lou Crandall, Savory Catering
makes one half-sheet pan (13"X18") or approx 16 bars

Ingredients
1 cup (8 oz) butter
1 cup (7.2 oz) sugar
1 cup (7.3 oz) brown sugar
2 eggs (3.2 oz)
1 cup (8.6 oz) peanut butter
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 cups (8.5 oz) flour
2 cups (5.9 oz) quick-cooking oats

Directions
Cream butter and both sugars together in mixer until fluffy. Then add the eggs, peanut butter, and vanilla. Mix together. Then add the remaining ingredients. Mix only until moistened. Press mixture into a greased half-sheet pan (18"X13") and bake at 350 degrees for approx 15-18 mins. Cook until bars are lightly browned. Be careful not to burn the cookie. Cool a little, then spread on chocolate icing while still warm. Wait until bars are a little cooler, then serve.

Chocolate Icing

Ingredients
1/2 cup (4 oz) butter
1/4 cup (.8 oz) regular cocoa powder
1 egg (1.8 oz)
1/3 cup (3.1 oz) peanut butter
1/3 cup (2.8 oz) milk
1 tsp vanilla
3 2/3 cups (16 oz) powdered sugar

Directions
Melt together the butter and cocoa powder. Take off heat and slowly temper in 1 egg. Be careful to add the egg in a bit at a time otherwise you will cook the egg. Put that mixture into the mixer and add the remaining ingredients. Spread over bars while still warm.  

Cookbook Recommendation

One of my favorite cookbook is The New Best Recipe.
This book comes from the editors of Cook's Illustrated and America's Test Kitchen.

The premise of the book is summed up in this little tagline on the book:  

Would you make 38 versions of creme caramel to find the absolute best version? We did. 

And that's precisely what they did. They tested recipes for meat loaf, macaroni and cheese, brownies, and about 1,000 other recipes, all to find the "best" recipe. The editors "made the mistakes so you don't have to".  Every recipe I've tried has turned out delicious and I use this cookbook at home and at the business.

 The instructions are simple and it also has many cooking guides as well as tips on what kind of equipment to get. There are a lot of hand drawn instructions on techniques such as beating egg whites and setting up your grill. Within each section, the authors teach you about the dish, what happened in their tests, and even a bit about the science of cooking.  It's informative and mouthwatering!

Wedding Show

At each of the wedding shows, we like to show brides exactly what they're getting. That's why we give out delicious, mouth-watering samples like our pork crostini and blood orange pomtini 

 We also show brides an example of our buffet setup. We coordinate with the colors or theme of the reception to create one seamless, beautiful event. Here is a vintage modern buffet with a Tiffany blue color. Each food item is it's own piece of art and it looks delicious on the buffet. 

We also add little touches like signage and fresh flowers.

Our giveaway prize for one lucky bride: our Killer Chocolate Cake. This is a multi-layer chocolate cake with buttercream frosting, a glassy ganache and garnished with raspberries. 

We would love to be a part of your event! Contact us today to book your event.

Savory at the Tower at Rice Eccles

Getting married this year? Or hoping to get married this year? Come to the Bridal Fair to start planning your wedding!

This Saturday Savory is going to be at the Bridal Fair from 10-5pm at the Tower at Rice Eccles. Stop by our booth to try some of our mouth-watering samples.

Our philosophy at Savory is to provide our customers with the freshest food, expertly prepared by a classically trained chef, exceptional service for every event, and all at reasonable prices.

A word from one of our customers:
"The one thing people couldn't stop talking about from our wedding was just how amazing the food was! You did an absolutely incredible job that completely exceeded our expectations. Thank you from the bottom of our hearts, we couldn't have asked for more from you!" -Daphni P.

Life is too short to eat ordinary food. Book Savory for your wedding!

This comfort food ain't bland

Our cooking class this week was all about comfort food. These recipes were quite straightforward and full of flavor.

Our first flavorful fare was a handmade Caesar dressing. This recipe is very easy: add all ingredients, blend and serve.

Fact of the day: all Caesar dressings include anchovies and ours was no exception!

 

Remember to SLOWLY drizzle in the oil for your dressing so it can emulsify correctly. This is important so the oil and water molecules can actually stick together. 

We then started on Chef Lou's newest creation, the Raspberry White Chocolate Bombe. This is a very simple recipe and can be kept in the freezer up to 2 weeks! Perfect if you're hosting a party.

We first had to reduce the raspberry gelatin

 

 Then we melted our white chocolate chips. It had a beautiful pink color

 

 We then folded in real whipped cream. Don't use fakey cool whip when the better tasting stuff is very easy to make.

We then put the mousse in the mold and let it sit in the freezer.

Once set, you can then frost the cake in whipped cream, press in the white chocolate shavings, garnish and enjoy!

 

Next, we started on the garlicky tri tip. Our meat has been marinating for 4 days in the fridge. We sprinkled it with salt...

 ...then put on our topping, roasted it in the oven...

 ...and topped it with sage whipped cream!

Next in line was the Gouda Cheese and Apple Soup- a Savory original!

 

After softening the apples we added the other ingredients, and while it was simmering we made parmesan crisps.

After sprinkling the parmesan in the molds we added black sesame seeds and toasted in the oven. We toasted our a little too much...

We then served the soup with the parmesan crisp garnish!

Our last recipe was another dessert: a Triple Chocolate Bavarian.

This has layers of brownies, milk chocolate, and white chocolate. 

 

We used two methods for garnishing. 1) before taking it out of the mold we drizzled a chocolate ganache on top. After that hardened we took it out of the mold. It has nice clean lines.

 

 

The other method is 2) take the Bavarian out of the mold and drizzle the ganache over and let it drip down the sides.

It's so delicious you can't wait to take a bite of it!

 

This class was especially delicious. Even though these are simple recipes, don't take shortcuts because you'll cut down on the quality and taste of the meal.

Everything you've seen demonstrated in these classes can be ordered for your next catered party! Call us today and we'll help make your party a success.

This was our last class for a while. If you're interested in taking a class, drop us a line and hopefully we can fit in some classes soon. Thanks to all those who came and we hope to see all of you- and even some new faces- next time!