One of our more popular passed hors d’oeuvres for weddings and corporate events is our Sea Salt & Black Pepper Seared Tenderloin of Beef Crostini with Housemade Herbed Boursin & Pickled Peach. This unique blend of bold and sweet flavors pairs perfectly together and is as equally beautiful on display. Besides the Boursin Cheese, the Pickled Peach is a uniting element for the flavor of this dish. We asked Chef Patrick to share the recipe to the Pickled Peach so you too, could make it at home.
4 Cup Sugar
1 Cup White Vinegar
1 Cup Water
4 Lbs. Peach Slices, Canned
4 Each Cinnamon Sticks
16 Each Whole Cloves
- Combine sugar, vinegar and water in a pot
2. Bring to boil and simmer for five minutes
3. Place one cinnamon stick and four cloves into the bottom of a quart canning jar
4. Place peaches in jar
5. Pour liquid over top to fill cans
6. Allow to cool to room temperature
7. Cover and refrigerate for storing
Yield – 256 Crostinis
If you are looking for a crowd pleaser, look no further than this unique snack or salad topping, which includes a true southern staple, pecans. We pair our recipe with southern bred, Schermer Pecans, but any will work!
Pecans on Fire
Yield: 1 Pound
1 1/2 Teaspoon Salt
2 1/4 Teaspoon Sweet Paprika
1 Teaspoon Cayenne Pepper
1 1/2 Teaspoon Black Pepper
1 Pound Extra Large Pecan Halves
1 Cup Confectioners Sugar
- Beat until frothy- 1 Teaspoon Water, 1 Egg White
- Coat nuts with mixture. Place on baking sheet at 250F for 60 minutes
Tired of spending your entire Thanksgiving in the kitchen or finding yourself in a pinch on what to bring to a holiday party? Let Hamby help. Whether you’re in need of a few pumpkin pies or a full feast, Hamby Catering & Events is here to make your Thanksgiving more enjoyable.
Hamby is excited to offer our 2016 Thanksgiving Pickup Menu, featuring our popular Gobble, Gobble Package ($147). Receive eight servings of:
- Whole Roasted Turkey
- Sweet Potato Soufflé
- Southern Macaroni & Cheese
- Green Beans Almandine
- Corn Bread Dressing
- Giblet Gravy
From every ‘Gobble Gobble’ package sold, Hamby will sponsor one Thanksgiving meal to a family in need through the Lowcountry Food Bank.
Our Bourbon-Smoked Turkey is a fan favorite. It’s brined first, and then smoked to create crisp skin and juicy meat! Upgrade your Gobble Gobble package to include or order your turkey à la carte.
Need some sides? Hamby has an à la carte menu featuring, Creamy Whipped Potatoes, Macaroni & Cheese, Pecan Pie and more Thanksgiving staples that are perfect additions to your table.
For many of you, Hamby has become a tradition for your family’s gatherings, and for that – we’re thankful for you. Happy Thanksgiving to you and yours! Order now >>
Reserve your package today!
In the need of an elevated starter for your upcoming dinner party? Our Prosciutto Wrapped Asparagus is sure to please. Plus, it’s easy to make and pairs well with heartier fall entrees like wild game. Follow the recipe below for this easy yet elegant side.
1 lb. Fresh Asparagus (Approx. 16-20 spears)
1/2 lb. Thinly Sliced Prosciutto
Fresh Ground Black Pepper
- Break off the asparagus at 1 1/2 -2 inches from the tip. When you hear the snap of the vegetable, you know you are working with fresh product.
- Check your asparagus and trim away any brown spikes with a small pairing knife.
- Wrap asparagus with paper thin prosciutto several times.
- Arrange on a baking tray, sprinkle with kosher salt and black pepper and a sparingly amount of olive oil.
- Roast in the oven at 375 degrees for 10-15 minutes depending on your desired crispiness.
Watermelon Cubes – Recipe
Take a bite out of summer with our Watermelon Cubes! These small bites are packed with flavor and are the perfect summer snack. These refreshing cubes feature our housemade Basil Oil and Balsamic Salt. YUM!
Mozzarella Cheese Ball
Cut watermelon, approximently into 1/2 inch think slices
Cut slices into 1×1 cubes
Carve out indentation into watermelon cube with spoon
Place Ciligene Ball onto indentation
Arrange on tray, drizzle with Basil Oil (see recipe below) and sprinkle with Balsamic Salt (see recipe below)
Basil Oil – Ingredients
2 cups Tightly Packed Basil Leaves
2 cups Olive Oil
Basil Oil – Directions
Blanch basil Leaves in boiling water and shock in ice bat
Dry to remove excess water and rough chop
Place in blender with oil and puree to smooth
Strain through cheesecloth twice
Store refrigerated until needed
Should be room temperature at time of use
(May be stored up to 1 week)
Balsamic Salt – Ingredients
35 oz. Kosher Salt
6 cups Balsamic Vinegar
Balsamic Salt – Directions
Over medium heat, reduce vinegar by ½ (approximately 20 minutes)
Add Kosher Salt, stir and reduce heat to low
Continue to cook until almost dry, stirring often
Pour onto a tray with pan liner place in a low oven 200 degrees and allow to dry completely (approximately 2 -3 hours)
When completely dry, process in a spice grinder until fine.
Store in container with lid closed tightly.