Philadelphia Catering Company Affordable custom catering for your business

2019 South 26th Street
Philadelphia, PA 19145

Phone: 215.468.0518
Fax: 215.468.0818
E-mail: info@philadelphiacatering.com
 
We accept
We accept Visa, Master Card, and American Express.
 
MENU
Breakfast Sandwich & Salad Packages Meet Our Specialty Sandwiches Cold & Boxed Lunches Buffet & Combo Packages Hot Lunch Snacks & Afternoon Breaks Side Dishes, Desserts & Beverages Parties Nutrition Facts
 
SECTION
Home About Us Our Services Contact Us FAQs Testimonials
Click here to view our latest photo gallery
 
MORE RECIPES

2017
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Current Recipe
 
 
2016
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.
 
Aug.  | Sept.  | Oct.  | Nov.  | Dec.
 
 
2015
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.
 
Aug.  | Sept.  | Oct.  | Nov.  | Dec.
 
 
2014
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.
 
Jul. - Aug.  | Sept.  | Oct.  | Nov.  | Dec.
 
 
2013
 
Jan.  | Feb.  | Mar.  | Apr. May  | Jun.
 
Jul. - Aug.  | Sept.  | Oct.  | Nov.  | Dec.
 
 
2012
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.
 
Jul. - Aug.  | Sept.  | Oct.  | Nov.  | Dec.
 
 
2011
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.
 
Jul. - Aug.  | Sept.  | Oct.  | Nov.
 
 
2010
 
Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.  | Sept.
 
Oct.  | Nov.  | Dec.
 
 
2008 - Nov.
 
 
2007 - Jan.
 
 
2006 - Oct.
 
 
2005
 
Apr.  | May  | Jul.  | Oct.  | Nov.
 
 
2004
 
Jan.  | Feb.  | Mar.  | Apr.  | Jul.  | Aug.  | Oct.
 
Nov.
 
 
2003
 
Jun.  | Jul.  | Aug.  | Sep.  | Oct.  | Nov.  | Dec.
 
 
 
CHEF'S CORNER

 
The Gift of Lemons
By Deirdre Cooper

 

 
 

Just looking at a bowl of lemons evokes all kinds of lovely thoughts of refreshing drinks, sunshine, summer afternoons and fresh, clean flavors. Lemons have become a necessity to keep on hand for all kinds of uses both in cooking and in household use.

To liven up a salad, zest a lemon over the top just before serving. The zest of a lemon is the yellow part, finely grated. Be sure not to add the white pith underneath as that is quite bitter. Try substituting fresh lemon juice for vinegar in your favorite salad dressing. Give a generous squirt of lemon juice to your chicken noodle soup or over a bowl of roasted vegetables just as the butter is melting. Squeeze some juice on your favorite rice dish, on avocados and on fruits to prevent browning. Place thinly sliced lemons or limes underneath and around fish before cooking. If you are watching your salt intake, lemon juice enhances the flavor of foods without the added sodium.

Lemons and limes are an excellent source of vitamin C. They were developed as a cross between lime and citron and are thought to have originated in China or India. They were introduced in Europe by Arabs who bought them to Spain in the 11th Century, about the same time they arrived in North Africa. Like many other fruits and vegetables they were brought to America by Christopher Columbus on his second voyage. Citrus fruits have been grown in Florida since the 1500s. Here is a collection of recipes making great use of lemons. Enjoy!


 
Lemon Ricotta Cookies
(Courtesy of Giada DeLaurentis)
 
These are such a refreshing treat, and are actually more like mini-cakes.
 
For the cookies:
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 stick unsalted butter softened
2 cups sugar
2 eggs
15 oz whole milk ricotta
3 tbsp lemon juice
Zest of one lemon
 
For the glaze:
1 1/2 cups powdered sugar
3 tbsp lemon juice
Zest of one lemon
 

In a medium bowl, combine the dry ingredients.

In separate bowl, combine butter and sugar and beat until light and fluffy. Add the eggs one at a time, beating each one in separately. Add ricotta, juice and zest, then fold in dry ingredients.

Line two cookie sheets with parchment, and spoon batter, approximately 1 to 1 1/2 tbsp per cookie (I used a melon baller for consistent size), leaving space for spreading between each one. Bake at 375 for 12 minutes until slightly golden around the edges. Tops will still be white.

When cookies are cooled, top with glaze. Combine powdered sugar, lemon juice and zest. Stir until smooth and drip approximately 1/2 tsp of glaze over each cookie. Let harden at room temperature. These cookies travel and store well in tightly covered container.


 
Lemon Yogurt Cake
(Courtesy of Ina Garten)
 
 

 
 
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1 cup plain yogurt
1 1/3 cup sugar, divided
3 extra large eggs
2 tsp lemon zest
1/2 tsp pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze: 1 cup confectioners' sugar
2 tsp freshly squeezed lemon juice
 

Preheat oven to 350. Grease and flour 8 1/2 x 2 1/2 loaf pan and line bottom with parchment.

Sift together the dry ingredients. In separate bowl, whisk the yogurt, 1 cup sugar, eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a spatula, fold the vegetable oil into the batter, making sure all is incorporated. Pour the batter into the prepared pan and bake for about 50 minutes or until tester comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and mixture is clear. When the cake is done, allow to cool for 10 minutes. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow to soak in. Cool completely and pour glaze over top and down sides of cake before serving.


 
Roasted Chicken with Carrots, Olives and Lemons
(From the Food Network Kitchens)
 
 

 
 
This is such an easy, but attractive, rustic dish, ready in no time with practically no prep!
 
Approximately 8 pieces of chicken, either from a cut up bird, or all thighs, legs, bone-in breasts cut in half, whatever you prefer.
 
One package of peeled baby carrots
1/2 cup Kalamata olives
4 bay leaves
One half onion sliced
2 tbsp flat leaf parsley chopped
1 large lemon cut into slices
2 tblsp olive oil
kosher salt and freshly ground black pepper
1 tsp paprika
 

Preheat oven to 425. On a large rimmed baking sheet, toss the chicken, carrots, olives, onions, bay leaves, lemon, oil, salt and pepper. Arrange in a single layer and sprinkle the chicken with the paprika. I also like to squeeze a bit of lemon juice on the chicken and top each piece with a lemon slice. Sprinkle parsley over all.

Roast, tossing the vegetables once, until the chicken is cooked through and the carrots are tender, 45-50 minutes.
 
 
Fried Smashed Potatoes with Lemons
(Courtesy of Giada DeLaurentis)
 

 
 
2 pounds small red potatoes, Yukon gold or fingerlings
1/4 cup olive oil
3 cloves garlic, peeled and halved
 
Dressing:
3 tbls olive oil
3 tbls fresh lemon juice
2 tbls chopped fresh parsley
1 tbls chopped fresh thyme
2 lemons, zested
Kosher salt and freshly ground black pepper
 

For the potatoes: Place in stockpot with enough cold water to cover. Bring water to boil over medium heat and cook until the potatoes are tender, but firm. Drain in a colander and allow to dry for a few minutes. Using the palm of your hand, gently press the potatoes until lightly smashed, but holding together.

In large nonstick skillet, heat 1/4 cup of oil. Add the garlic and cook until fragrant and lightly brown, about one minute. Remove garlic and discard. In batches, add the potatoes and brown on each side, drizzling with more oil if needed.

For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme and zest. Season with salt and pepper. Spoon the dressing over the potatoes and gently toss until coated, Adjust seasoning and serve.

So when life throws you lemons make ... Lemonade, Lemon Chicken, Lemon Yogurt Cake, Lemon Ricotta Cookies, Smashed Potatoes with Lemon Dressing ....
 
Enjoy!
 
 
 
 
Deirdre is a culinary enthusiast who enjoys traveling, gardening, and needless to say works wonders in the kitchen. Deirdre, a native New Yorker, now resides in Ambler with her husband John, and can often be found entertaining family and friends. Enjoy!
 
 
 
 

2017
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Current Recipe
 
 
2016
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2015
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2014
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2013
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2012
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2011
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.
 
 
2010
 
Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.  | Sept.  | Oct.
 
Nov.  | Dec.
 
 
2008 - Nov.
 
 
2007 - Jan.
 
 
2006 - Oct.
 
 
2005
 
Apr.  | May  | Jul.  | Oct.  | Nov.
 
 
2004
 
Jan.  | Feb.  | Mar.  | Apr.  | Jul.  | Aug.  | Oct.  | Nov.
 
 
2003
 
Jun.  | Jul.  | Aug.  | Sep.  | Oct.  | Nov.  | Dec.
 
 
 
 
HOME   |   ABOUT US   |   OUR SERVICES   |   TESTIMONIALS   |   PHOTO GALLERY   |   CHEF'S CORNER   |   FAQs   |   CONTACT US
 
MENU:  BREAKFASTS   |   SANDWICH & SALAD PACKAGES   |   COLD & BOXED LUNCHES   |   BUFFET & COMBO PACKAGES
HOT LUNCH   |   SNACKS   |   SIDE DISHES   |   PARTIES
 
 
2019 South 26th Street, Philadelphia, PA 19145 · Phone: 215.468.0518 · Fax: 215.468.0818 · E-mail:
info@philadelphiacatering.com
 
Copyright Philadelphia Catering Co.
Read Our Privacy Statement.