Archive for October, 2010

For 25 years Mangetout Catering has had the privilege to be involved with Seattle Children’s Theater. We donate the pre party for Trustees and donors and the post party for theater goers on opening the night. The  2010 Season  opening play is The Borrowers

Our roll is to provide fun food, loosely fitting in with the theme. Our theme for this play is “little”. We made “little chicken casserole” with tiny bite size Mediterranean couscous, chicken, peas, local corn in a delicious light creamy sauce. Also on the menu were mini toasted cheese sandwiches and fruit salad with local fruit cut to the size of the little Interlaken grape that added so much flavor . The run away favorite at the post party were the baby buttons-thick little sugar cookies marked like a button before baking and dusted with powdered sugar after.

The play is amazing and runs until Oct 31st Blog on the Borrowers

Baby Button Cookies

16 oz        butter, unsalted

3 cups      powdered sugar

1 cup        cornstarch

1 tsp         vanilla

3 cups      all purpose unbleached flour

Method

In food processor, process butter and 1/2 cup powdered sugar until combined.

Add vanilla cornstarch and flour and process until a soft dough forms.

Transfer to a lightly floured work surface and divide dough into 4 equal pieces.

Roll each piece into a 12 inch rope, cut each rope into 12  equal pieces.

Mark each cookie with four dots representing the holes on a button using the blunt end of a toothpick.

Bake cookies until bottoms are golden but tops are pale-about 15 min.

Sift remaining powdered sugar over cookies

After two days of rain, the weather broke and the afternoon proved to be one our most beautiful of the month! The sun shone brightly as the guests arrived. Drinks and hors d’oeuvre were passed as guests mingled on the manicured lawn amid the exquisite gardens.

Hors D’oeuvre Reception Menu
Lemon Rosemary Chicken Skewers
Nova Smoked Salmon on Cucumber Rounds
Dungeness Crabcakes topped with Housemade Tomato Conserve
Chorizo Empanaditas
Canape of Pork Rillette with Preserved Apricots
Mini Ham and Chutney Biscuits
Crostini topped with Fresh Mozzarella, Heirloom Tomato and Basil
Dates filled with Blue Cheese and Marcona Almonds
Platter of Local Seasonal Crudite with Saffron Aioli
Northwest Cheese Board with Grapes, Baguette and Crackers