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!
Yields: 12 Servings
- 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
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
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
- 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
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
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.