Back in January we had a chance to meet the team from Watsons Catering. That event, co-hosted with CTBites, provided an opportunity to see Watson’s beautiful new office and event space in Greenwich, but just as important, we had a chance to sample some pretty amazing food & drink! More on that here.
We caught up with the team recently and they were gracious enough to provide a couple recipes for the readers of Hey Stamford! So, If you’re looking to impress a dinner party or simply spice up your weeknight dinner, add these two recipes to the menu and wow your guests!
Mushroom Pizzette
Yields: 12 Servings
Ingredients
- 12 ounces of your favorite pizza dough, rolled out thin
- 2 dozen cremini mushrooms
- 4 tablespoons extra virgin olive oil
- 1 clove of garlic, minced
- 1 teaspoon of dried oregano
- ½ teaspoon chile flakes
- 4 tablespoons fresh goat cheese
- 3 sprigs of fresh parsley, leaves
- Salt and pepper to taste
Directions
Preheat oven to 350 degrees.
With a one inch round pastry cutter cut 24 circles out of the pizza dough. Set aside.
Remove the stem from the mushrooms and wipe clean with a paper towel. In a
medium size bowl, mix together the mushrooms, dried oregano, chile flakes, garlic and
olive oil. Place mushrooms on a half sheet tray and roast in the oven for about 20
minutes. Remove the mushrooms from the oven and after they have cooled thinly
slice.
Top each circle of dough with 1 teaspoon of goat cheese and 2 slices of mushroom.
Bake for another 15 to 20 minutes.
Garnish each pizzette with a leaf of parsley and serve immediately.
Apple Caramel Bread Pudding
Yields 12 servings
Ingredients
- 1 loaf challah bread
- 3 baking apples, granny smith
- 1 lemon, 1 teaspoon zest and 1 tablespoon juice
- 1 tablespoon butter
- 2 cups plus 1 tablespoon milk
- 1 cup heavy whipping cream
- 6 eggs, lightly beaten
- 1/2 cup firmly packed brown sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 14 ounces caramels (about 48), unwrapped
- ½ cup golden raisins, soaked in 1 tablespoon of warm water
Directions
Pre-heat oven to 350 degrees
Lightly spray 9 x 13 baking dish with vegetable oil. Slice bread into 1-inch cubes, set aside. Peel,
core, slice and cube apples. Melt butter in small skillet. Add apples, lemon zest and juice; cook
and stir 3-4 minutes or until apples are soft.
While the apples are cooking, combine 2 cups of the milk and cream. Warm milk in a small
saucepan; do not bring to a boil. Strain raisins and set aside.
In a mixing bowl, combine eggs, brown sugar, vanilla, raisins and salt; mix well. Gradually add milk
mixture to eggs while continually whisking and gently stir bread cubes into milk mixture; toss to
coat.
Place caramels and remaining 1 tablespoon of milk in a small dish. Microwave the caramels until
melted and smooth, about 1 minute. Set aside ¼ cup of the caramel mixture.
Place half of the bread mixture into a deep-dish pan. Top with half of the apples and drizzle with
½ of the caramel. Add remaining bread mixture, top with apples and remaining caramel.
Bake for 30 – 40 minutes or until golden brown.