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    Check out our latest review...

    Last updated 7 months ago

    • on Email
    • Everything was wonderful. Food was delicious, presentation amazing and your staff so professional. 
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      Penny

    Plan your holiday with Relish Caterers!

    Last updated 7 months ago

    Fall Entertaining: Warm Coffee Nudge

    Last updated 7 months ago

    This warm cocktail is ideal for rainy or cold evening. 
     
    What you'll need:
    • 3/4 ounce dark creme de cacao
    • 3/4 ounce Kahlua
    • 1/2 ounce brandy
    • 6-8 ounces hot coffee
    • Whipped cream
     
    What you'll need to do:
    In order, pour the ingredients into a mug. Top with whipped cream.
    (Short & Simple)
     
    Original recipe: Mix That Drink

    Fall Entertaining: Shredded Root Vegetable Pancakes

    Last updated 7 months ago

    These scrumptious little treats will be a crowd pleaser. Plus, they are a great way to get kids to eat vegetables!
     
    Makes: 6 servings, 2 pancakes each
     
    What you'll need:
    • 1 large egg, lightly beaten
    • 1/4 cup whole-wheat flour
    • 3 tablespoons chopped scallions
    • 1 tablespoon chopped fresh dill, or 1 teaspoon dried
    • 1 tablespoon prepared horseradish
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground pepper
    • 4 cups assorted root vegetables, peeled (about 1 1/2 pounds; see Tip) and shredded
    • 2 slices cooked bacon, crumbled (optional)
    • 6 teaspoons canola oil, divided
    • Reduced-fat sour cream, for garnish
    What you'll need to do:
    Preheat oven to 400°F. Coat a baking sheet with cooking spray.
    Whisk egg, flour, scallions, dill, horseradish, salt and pepper in a large bowl. Stir in vegetables and bacon (if using).
    Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook 4 pancakes per batch: place about 1/4 cup vegetable mixture in a little of the oil and press with the back of a spatula to flatten into a 2- to 3-inch pancake. Cook until crispy and golden, 1 1/2 to 3 minutes per side.
    Transfer the pancakes to the prepared baking sheet. Continue with 2 more batches, using the remaining 4 teaspoons oil and vegetable mixture. Transfer the baking sheet to the oven and bake for 15 minutes. Serve garnished with sour cream, if desired.
     
    For tips & notes, nutrition value, and the original recipe, visit Eating Well

    Check out our latest review...

    Last updated 7 months ago

    • on Email
    • Thanks for all your help on Sunday. Sarah and I had the best day of our lives and everything was perfect! 
      We will definitely be recommending. 
       
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      Richard

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