Monthly Archives: October 2015

Elevate your holiday party with Hawksworth Catering

Whether you’re planning a party in the boardroom of your boutique business or an event in the HQ of an international corporation, the versatile team at Hawksworth Catering can elevate your office festivities. From customized canapés with cocktails or complete menus using the best of seasonally available ingredients our versatile team comes prepared to create a party in any space. For a truly outstanding and memorable holiday our professional team can assist with recommending event decorators, entertainment, and photographers we trust to make your event stand out.

 

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If you haven’t begun thinking about your holiday party, now is the time. To discuss your options get in touch with our team at events@hawksworthrestaurant.com or 604.605.3325 ext1.

 

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Here they come – the holidays

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Maureen Wilson

The owner of Vancouver’s successful Sweat Co. Workout Studios she is one of Canada’s most sought-after and dynamic fitness professionals. Earning the respect of her peers and gaining a dedicated following with her expertise and innovative approach to fitness; Maureen is an international presenter; ACE-certified personal trainer, instructor and CEC provider; BCRPA Trainer of Leaders and Spinning instructor.

Today she is sharing her tips to stay at the peak of health during the holiday season.

 

How To Have Your Cake (or plum pudding) And Eat It Too.

I’m as perplexed as you are, the year is getting shorter! The holiday season has stretched out from mini chocolate bars in October (c’mon, you bought a bag before Halloween and polished them off!)  to staff/holiday parties beginning in November and running through January. This is definitely the toughest time of the year to stick to your healthy diet and exercise regime. How do you enjoy the pleasures of good food, wine and desserts without sabotaging your sweat equity? We all know there is nothing as unjolly as weird cleanses, tortuous diets and mysterious food replacements. Now is the time to build a strategy that will take you all the way through to the singing of Auld Land Syne!

Plan ahead for luxury meals and events

Look at your calendar and highlight the days you’ll be eating out or attending a special event where you won’t have control of the menu. You can plan ahead by making good food choices in the days leading up to the event. Bump up the fruits and vegetables, choose lower fat meals and drink plenty of water. This is also a good time to pre-book your fitness sessions on the calendar so you won’t be tempted to push them aside when things get hectic. Remember the old saying; “A goal without a plan is just a dream!”

Never arrive hungry

Especially if you are attending a cocktail party. It takes quite a few of those tiny, delicious calorie-laden morsels to fill you up! Have a healthy snack ahead of time and you’ll be less likely to gorge on hundreds of unwanted calories before dinner.

Stay hydrated

Wine, cocktails and epicurean delights will be flowing. Be sure to hydrate ahead of time to balance the extra salt, fat and alcohol intake. Plus you’ll be less likely to have a hangover if you can discipline yourself to have one drink followed by one glass of water; a great way to cut back on calories and still enjoy yourself (and the next day)!

Practise conscious consumption

Cheese, crackers, dips and other foods of abandon! It would be torture to say those holiday comfort foods are off-limits but you must choose wisely. Take your time (this is when that pre-party healthy snack pays off), scan the food table, and only pick foods/treats you love the most. Now savour every bite and resist the urge for seconds (and thirds).

Sleep

The holidays are wonderful – and exhausting! Squeezing in that seven or eight hour dream-fest can be challenging.   Many studies suggest getting enough sleep will help to regulate fat loss. One explanation might be that sleep duration affects the hormones (ghrelin and leptin) that regulate hunger and stimulate the appetite. Another theory is that lack of sleep leads to fatigue and results in less physical activity. There’s no doubt food, fun and alcohol can trip up your sleep patterns. Take the time to recharge your batteries. Getting a good night’s sleep is crucial to your health, well-being and most importantly to your enjoyment of life.

Strawberries & Champagne

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Every October restaurants and cafes across British Columbia join together in support of the Canadian Breast Cancer Foundation of BC’s Tickled Pink campaign. Bel Café is taking part again, this year by donating 50% of the sale of every Strawberry & Champagne macaron to support research in our province. Think pink and try one with your morning coffee or show your support by gifting a full box of nine!

Chef Kozinko’s Elderflower, Orange, Cranberry Verrine

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Elderflower, Orange, Cranberry Verrine – 10 portions
by Chef Wayne Kozinko

 

Impress your family and friends with this multi-layered dessert at the Thanksgiving table this year. For those that are feeling adventurous we’ve identified two advanced steps for a seasoned pastry chef, special ingredients can be purchased locally at specialty food stores or online at www.modernistpantry.com.

Our pro tip is to prepare the different components of this dessert the day before your big dinner and combine right before you serve.

 

Orange Gelle – base layer

14oz Orange juice, strained

4oz  Simple syrup (1:1 ratio)

4      Sheets gelatine, bloomed

Combine syrup and juice, bring just to the boil. Add bloomed gelatine, and then whisk to dissolve.

Pour 1.5oz  into ten 8oz glasses, allow to set in cooler.

 

Elderflower Custard – second layer

4 cups Milk

1/4 cups + 2 Tbsp Corn starch

1C cup Egg yolks

1 Vanilla pod, scraped

1/3 cups Sugar

1/3 cups Butter, soft

4oz Elderflower cordial

Combine milk, and vanilla bring to a simmer. Combine yolks, sugar and starch. Temper milk into yolk mixture and bring to a full boil. Pass and chill over ice bath to 50 C, using stick blender add butter to combine, chill overnight then add cordial.

 

Chiffon Cake – third layer

1 cups Cake flour

1 1/3 cups Sugar

½ tsp Baking soda

¼ tsp Salt

3.5 oz Grape seed oil

4.5 oz Egg yolks

10.5 oz Egg whites

5.4 oz Water

1 oz  Lemon juice

1 Lemon zest

¾ tsp Tartar

Combine flour, 1 cup of the sugar, salt, soda then sift. Add yolks, juice, water, oil, zest and blend to just incorporate. Prepare meringue with whites and remaining sugar. Bake at 325 degrees for 20 – 25 minutes.

 

Orange Compote 

1/3 cups Sugar

17 oz Orange juice

3.5oz Passion fruit juice

1 Orange zest

1/2 Cinnamon, stick, crushed

1/2 Vanilla pods

25 small orange segments

In a pot prepare a dry caramel with sugar, deglaze with juice and puree. Add remaining items, bring to a simmer then reduce by 50%. Chill overnight and then toss with orange segments.

 

Anise Poached Cranberry

9 0z Water

1/2 cup Sugar

2 Star anise

1 cup Cranberry

Combine water, sugar, and star anise in a pot. Bring to a boil, then reduce to a low simmer, add cranberries. Simmer till fruit is tender, remove from heat and chill over ice.

 

Aerated Cranberry – advanced layer

1 cups Cranberry

8 oz Simple syrup

1 tsp Versa whip 600k

1/8 tsp Xanthan gum

Combine fruit and syrup, cover and bring to a simmer. Cook till fruit bursts, using blender puree and pass to obtain a smooth puree. Chill over ice bath, add powders and stir to combine. Using stand mixer, whip to desired consistency.

 

Cranberry Fluid Gel – advanced garnish

10.5 oz Cranberry juice

7 oz Simple syrup

1/3 cup Cranberry

1.5 tsp Agar agar

1/8 tsp Locust bean gum

Combine powder and blend, combine liquids then slowly whisk in powder. Let stand 10 minutes then bring to a full boil, cook 2 minutes then remove from heat and chill overnight. Dice set gel in small cubes, then using blander, blend smooth.