catering

May 082013
 

Today was the Alive to Life conference in Rhinelander, WI and I (Adam) was a presenter. We discussed Grains! It was a good discussion looking at how our lives are affected by grains, especially wheat, and trying to make the best of the ingredients we have.

I presented a loaf of bread and gave the recipe for it.

This loaf isn’t meant for an everyday recipe. It isn’t the recipe I use regularly. The ideas expressed in it are to show the maximum potential for enzyme activity and flavor. The wheat that I use is very high in enzyme activity and doesn’t need the overnight soak to activate it. In fact I sometimes have to add some sourdough starter or something else acidic to control the enzymes so that the bread rises well.

Here is the recipe for those who asked.

Using freshly ground flour (with a small amount of malted wheat) assures us to have all the vitamins available & active enzymes. We will soak the flour overnight to let the enzymes work for us to release food for the yeast. Soaking also starts to minimize anti-nutrients.

17 ounces 100% Whole Wheat flour, fresh ground
1 ounce Malted Wheat (sprouted, dried, then ground)
10 ounces Water
2 Tablespoons Sugar or Honey
2 Tablespoons Butter
2 teaspoons Yeast, instant
2 teaspoons Salt

Add water to the freshly ground flour and mix until all flour is moist, form into a ball and place in a container to soak at room temp. overnight (at least 8 hours). The dough will smell sweet in the morning!

Cut soaked dough into pieces, add to remaining ingredients (adding an ounce or two of water as necessary to adjust the texture of the dough).
Knead until smooth & the dough passes the windowpane test.

Cover & let rise until doubled.

Punch down & form into a loaf & place in a pan (I used 1.5 lbs of dough for a 8.5 x 4.5 x 2 inch loaf pan, this recipe makes 2 lbs).

Spray with vegetable oil and cover with plastic wrap. Let rise again until doubled. Bake at 350 until internal temperature reaches 200 degrees. Cool, Slice, Enjoy!

Notes: This dough is very enzyme active and can digest itself quickly. This means that if you leave it to raise too long it will fall. The bread also needs to be baked until the internal temperature is 200 degrees. At 180 degrees it will seem done, it isn’t. When cool it will have a hole in the center of the loaf. It isn’t because the wheat is “bad” or “dirty” it is because the enzymes are VERY active.

Fresh Ground Whole Wheat Bread

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Dec 192010
 

Here at Dewing’s Catering & Confections, we love to make food from scratch from wholesome nutritious foods. No matter if it is the meats, potatoes, desserts or especially our breads. Our buffets always come with dinner rolls and we push our homemade bread.

Not only are they made from scratch, we grind the wheat the morning that we make the bread. We buy only Wheat Montana Whole Wheat Berries!

After we grind the wheat, we make the bread with quality ingredients like real butter, milk, yeast, and kosher salt.

Try the difference of freshly ground flour for your buffet today!

Wheat Montana Wheat Berries

Whole Wheat Dinner Rolls

Harvest Buffet

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Dec 182010
 

Here are some pictures of a recent Harvest type buffet that we did. As always, we can do anything that you would like, just ask us!

Fresh Fruit in a Carved Pumpkin

Smoked Pork Loin Platter

Apples & Dip

Smoked Salmon Platter

Shrimp Cocktail

Vegetable Crudite

Cheesecakes, Our Specialty

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Jun 052010
 

As we have said before, so say we again. We love cheesecake! Since 2005 we have been making cheesecakes to sell at the local festivals in Crandon, WI. Our cheesecake booth at Kentuck Days & Art in the Square has been a fixture for the last 5 years. We post for your looking pleasure some pictures of the cheesecakes we have made in the past. (Remember, it is calorie free to look!) We can make almost anything you can imagine. Give us a call next time you want a cheesecake and we can make it for local pickup with a day’s notice!

Chocolate Turtle Cheesecake

Peachs n'Cream Cheesecake

Caramel Cashew Crunch Cheesecake

Cookies & Cream Cheesecake

Key Lime Cheesecake

Cranberry Orange Cheesecake

Caramel Apple Streusel Cheesecake

Mint Chocolate Chip Cheesecake

Chocolate Peanut Butter Cup Cheesecake

White Chocolate Almond Cheesecake

Cheesecake Bites

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May 192010
 

Cheesecake is one of our favorite foods! One of our favorite ways to have it for a buffet are cheesecake bites. We take a cheesecake and cut it into 1 inch by 1 inch squares of any of 20 flavors. Some popular flavors as of late are Vanilla Cheesecake with a graham cracker crust coated with chocolate. Another was a Caramel Apple Cheesecake with Homemade Caramel over the top. Then was Kentuck days & Art in the Square where we had Strawberry Shortcake Cheesecake, German Chocolate Cheesecake, Key Lime Cheesecake, and about 10 more! Why not consider it for your

next buffet!

Chocolate Covered Vanilla Cheesecake Bites

Caramel Apple Cheesecake Bites