Yet another Scootabaker delivery via the pretty yellow scoot (I call her my "hog"). This batch of homemade sugar delicacies was for a very special client. I cannot say who just yet, haven't been given the OK to divulge "said" name, but it's a big one and it means big things for the Scootabaker, hence the pending website! Holy Crap I'm gonna be a star! Or so I wish as much. But my mom always calls me her Rockstar. It kinda makes me feel uncomfortable because what if I really become a star, what is she gonna call me then? Her President? Her Dalai Lama? I don't wish for famedom, just enviability. On the baking front of course.
Ok, so the point is, this is a big client I delivered a sample platter to. I'll be catering for the "VIP" tables and dessert bar at "said" client's Hollywood event in October. Just how Hollywood is it? Let's just say they cut the guest list to 900 people this year. Yeah I know, that's "cutting down"?
The Baby Pecan Pie Bites and Blueberry Tartlets with Lemon Ganache are variations on a couple of the items I'll be making for the event. The rest is a secret until then!
21 comments:
Ahh I'm so excited for you! Congrats, they look fabulous. Oh, and I'm totally invited to the party, right? I mean, there are flights from Phoenix to LA, like, every four minutes. :)
Mmm...I'm pretty sure I could eat about a cool thousand of those pecan pie bites.
congrats!
Congrats on the gig! You sure are off to a good start. Those tassies looks delicioso! Good luck!
Wow, Heather!! That's very exciting! What a development! (Did you happen to photograph the sampler platter you gave to r??)
Jane
Meleyna- Better book that flight!
Sam- You're in luck cause I'm pretty much making about a thousand of em.
Hanaa- Tassies eh? Is that what you call tartlets?
Jane- I shan't spoil the big spread pre-event. You'll have to wait till October. So sorry ;-)
I've seen them called Tassies as well as Tartlets. It's like tom-ah-toes and tomatoes, I guess :o) Regardless, they look great. Good luck. Looking forward to the recipe (did you use a pie crust recipe or a pate sucree?)
Congrats, Heather!!! I did a big wine festival last year and did all tarts designed to pair with the wines. It was a lot of work. I know what's ahead of you. It will be worth it and you'll learn a lot. Big time congratulations!!
Whoa Hanaa, I had to look "pate sucree" up. You're a little too fancy for me. I'm not hip to all your french culinary lingo. I just used a regular pastry crust but added some heavy whipping cream. Does that make it a Pastry crust still? haha
Tiffany - do tell what kind of tarts you made for the wine fest! What tart do you recommend for a Riesling or Gewurstaminer? They're my favorite kinda wines!
OMG- I will be sitting right next to the VIP entrance denying everyone- so that I can have ALL of your goodies.
Sorry- but this is no joke. I'm obsessed- these look ah mazing.
Well, it depends on what kind of Riesling you like. I prefer mine more on the dry side and less sweet. We made a goat cheese and onion tart to pair with really any dry whites. Our other tarts were caramelized onion and gruyere tart, dark chocolate raspberry truffle tart with a biscotti crust, almond lavender fig tart and coconut macadamia tart. The almond, lavender and fig tart was surprisingly popular. I'll have to send you the recipe. It tastes like being a girl. hehehe
Tiffany... a dark choc raspb tart w/biscotti crust?! Wow! That sounds amazing. Never thought of using biscotti cookie dough for a crust. Will have to try that.
Heather, thank you for your sweet comments on my truffles :o) People seem to like them. I've made them as wedding favors for 3 friends already.
Hanaa, actually it's more like a graham cracker crust but with crushed biscotti. I don't like traditional anise biscotti as a general rule, but for the truffle tart it's really nice. Here's a link to the recipe: http://www.joyofbaking.com/RaspberryTruffleTart.html
Thanks for the link, Tiffany!
I make a pretty good Almond Cranberry Biscotti with Anise Seeds. Will have to set some aside to make a crust with next time I make it :o)
Heather, just read about your banana cream pie question on Jane's blog and wanted to offer some help (hopefully it's not too late).
I've added a choc layer to banana cream pie before and it worked great. I would recommend using choc ganache vs straight chocolate, to make cutting the pie easier (straight chocolate would be a bit harder to cut through). Line your crust with the ganache, pop in the freezer for 5 min to harden the ganache so it doesn't stain the bananas, then arrange your banana slices on top followed by the rest. Hope that helps.
How exciting for you!! These look just lovely!
Look at us!!! Big things on both coasts! You SO deserve it, you are ENORMOUSLY talented!!! You'll take over the West Coast, I'll take on the East Coast, and then we'll work our way inwards and meet in Kansas! What do you say?
And of COURSE I still meant what I said in my BlogHer interview! You are one of my FAVORITE FAVORITE FAVORITES EVER!
Teanna! There is lots and lots of love to be had in our little blog-o-sphere! Keep it coming!
This is so awesome, congratulations Heather!! Those bites and tartlets look adorable. And don't keep us in the dark for too long! ;-)
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