Butternuts Eatery &
Catering Company

A locally grown eatery and catering company

GARLIC FESTIVAL
SORRY FOLKS
OUR COOKING DEMO WILL BE SUNDAY AT 11:30 NOT 2:30 SORRY FOR TH MISINFORMATION

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Posted by Chef Sussman at September 30, 2009 | View Comments (0) | Add Comment | Trackbacks (0)
Garlic And Arts Festival MENU

GARLICAND ROSEMARY PORK LOIN WITH APPLE COMPOTE

3 LB CENTERCUT BONELESS PORK LOIN

1 T OLIVEOIL

½ CCHOPPED GARLIC

2 SLICEDSHALLOTS

1 BUNCHFRESH ROSEMARY STRIPPED

1 t SALTAND PEPPER BLEND

 

APPLECOMPOTE

2 T OLIVEOIL

1 LARGEONION JULLIENNED

¼ CCHOPPED GARLIC

6 APPLESOF DIFFERENT TYPES, SLICED

¼ t GROUNDCINNAMON

1/8 t  ALLSPICE

1 C APPLECIDER

2 TCORNSTARCH, SLURRIED IN

SALT AND PEPPER TO TASTE AT THE END

 

ROAST

·       PUT ALL INGREDIENTS BUT ROAST IN A BOWL MAKING A PASTE

·       RUB ROAST  WITHMIXTURE, LET REST OVERNIGHT

·       PLACE IN 300* F OVEN FOR 1-1 ½ HOURS, INTERNAL TEMP AT145* F

·       REMOVE FROM OVEN AND COVER WITH FOIL, SET ASIDE

 

APPLECOMPOTE

·        IN MEDIUMSAUCEPAN ON MEDIUM HEAT

·        ADD OIL ANDONION, SAUTE FOR THREE MINUTES

·        ADD GARLIC ANDCOOK 2 MINUTES MORE

·        ADD APPLES,SPICES, COOK 4 MINUTES

·        ADD APPLE CIDER,BRING TO A BOIL

·        WHEN DESIREDTEXTURE IS ACHIEVED, ADD CORNSTARCH SLURRIE

·        RETURN TO BOIL,STIRRING WELL

·        REMOVE FROM HEAT

·        SLICE ROAST,SPOON COMPOTE OVER TOP

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Posted by Chef Sussman at September 29, 2009 | View Comments (0) | Add Comment | Trackbacks (0)
From the Hearth Catering
From the Hearth Catering division of Butternuts is going strong folks, We are delighting guests from the North Shore to N.Y. and all points in between.
Be sure to remember us when setting up your next Bar Mitzvah, wedding, holiday party, or just a gathering of great friends.
All of our banquet and catering menu is always available, or let us design a menu just for you and your guests
Just contact us at        butternutseatery@msn.com          to set up an appointment
We still as always look forward to serving you the best for the best !

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Posted by Chef Sussman at May 4, 2009 | View Comments (0) | Add Comment | Trackbacks (0)