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Events |
RECENT EVENTS
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Consul General Lloyd Wilks with Nadine Spencer
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HOLIDAY SPECIAL If you love the delicious rec ipes, cooking tips and informative articles that arrive in your inbox with each issue of The Catering Bite - you're going to LOVE "The Art of Cooking: Soul of The Caribbean"! It's on sale for a limited time so don't delay. Makes a perfect gift! Click book cover to order a copy of
Chef Selwyn's cookbook
"The Art of Cooking: Soul of The Caribbean"
ON SALE NOW FOR ONLY $39 (tax included)
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UPCOMING EVENTS
Woman On Fire 2016
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Woman On Fire celebrates and promotes women in the community who are on the road to creating success through their various businesses.
Send your Woman On Fire Movement nominations to thenetworkingdiva@gmail.com
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Joy to the World! Peace on Earth and Good Will to all mankind as we celebrate another Christmas season with a grateful heart thanking God for an amazing year. Despite some challenges, we continue to grow, stretching our boundaries and expanding our territory.
This wonderful country, Canada, that many of us call home, continues to give us opportunity to succeed, raise our families, while living in relative peace compared to most parts in the rest of the world. I consider us to be some of the most blessed and privileged on planet Earth.
 This season take time out to be kind to a stranger - just a smile, a thank you, a helping hand. You have no idea how you might affect someone else's life, who has just lost a loved one or is alone for the holidays. Our Government is accepting thousands of refugees and giving hope to thousands more. This is truly the meaning of Christmas.
John 3:16 - For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
From my family to yours, we wish you a very merry, happy and safe Christmas and a New Year full of health, prosperity and the realization of all your hopes and dreams.
Chef Selwyn
President & Executive Chef
The Art of Catering Inc.
P.P.S. NOW AVAILABLE! "The Art of Cooking: Soul of The Caribbean" by Selwyn Richards. CLICK HERE to grab a copy for yourself or a friend (makes a great gift!)
Phone us at: 905-619-1059
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| Another Mouth Watering Recipe | |
Warm and Toasty Cinnamon Buns
Ingredients
 3 cups all purpose flour
1/4 cup granulated sugar
1 package quick rising active dry yeast
1 teaspoon salt
1 cup warm water 120-130 degrees F
6 tablespoons softened butter, divided
1 egg at room temperature
1/2 cup packed light brown sugar, divided
1 teaspoon cinnamon
1 1/2 cups confectioners sugar
2-3 tablespoons milk
1 teaspoon vanilla
Method
1. Preheat oven to 375 degrees F.
2. Grease a 13x9 inch baking pan.
3. Place 2 cups of flour, granulated sugar, yeast and salt in a large mixing bowl.
4. Slowly stir in warm water.
5. Add 2 tablespoons butter and the egg, beating until very smooth.
6. Add the rest of the flour slowly and stir until soft dough forms.
7. Place saran wrap over the top of the bowl and let dough rise for about 30 minutes or until doubled.
8. Flour a smooth surface and roll dough into a 15x12 inch rectangle.
9. Spread the rest of the butter on the dough.
10. In another bowl mix cinnamon and brown sugar together.
1.. Sprinkle the mixture over the dough.
12. Roll dough up in tight roll starting on the 12 inch side.
13. Once dough is rolled tight, cut into 12 slices.
14. Place each slice cut side down into the baking dish.
15. Cover and place on a wire rack over a large pan of hot water.
16. Let rise 30 minutes or until buns double in size.
17. Uncover and bake 25 to 30 minutes or until brown.
18. Cool 1 minute then loosen the edges and place on a serving plate.
19. To make the glaze, mix confectioners sugar, vanilla and 2 tablespoons of milk in a bowl until smooth.
20. If there is not enough liquid you can add 1 more tablespoon of milk.
21. Glaze cinnamon buns and serve warm.
Note: For a festive touch, arrange your cinnamon buns in a Christmas Tree shape on a platter and sprinkle with red and green decorator sugar crystals.
Like this recipe? Share it on Facebook or Twitter with the buttons at the top of this message.
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For more mouth watering recipes and food related
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Click book image to order your copy of
Chef Selwyn's cookbook
"The Art of Cooking: Soul of The Caribbean" today!
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 Feature Article |
 Christmas Day Leftovers
It never fails that on Christmas, our eyes seem to be bigger than our stomachs. We have to do jumping jacks or wait another day to eat more of that scrumptious meal. Even when our eyes are screaming "just one more bite", our bodies are telling us "There's not room for even one more crumb." Ah the drama that goes on within us when it comes to food. So, how do you make sure the Christmas Day leftovers are safe to eat tomorrow?
 Most people think that food will keep as long as they need it to thanks to the miracle of refrigeration. Unfortunately, that is not so. Food has to be properly stored after dinner so that it is fit to eat the next day. Here are some guidelines for handling those Christmas Day foods so that they are fit to eat another day.First of all, leftovers do not have an indefinite shelf life. As a general rule, leftovers kept in the fridge more than four days pose a potential poisoning hazard to whoever eats it.
Bacteria are small little guys that no one can see with the naked eye. Condensation buildup on the inside of a container can cause bacteria to grow. Despite the fact that the food doesn't smell, the age of the leftovers makes them dangerous.
 During the Christmas holiday, a little food poisoning can ruin the entire week. Once food is cooked and ready to eat, don't let it sit more than a couple of hours at room temperature. Some wait until they are ready to turn in for the night to clean things up but by then, the food has sat too long without refrigeration and the chance of harmful bacteria growth is extremely high. If you bake the bird with stuffing inside, remember to remove the stuffing before storing the turkey in the refrigerator. With the stuffing still inside, the food will take too long to cool or will cool unevenly. The inside cavity of the turkey will remain warm and ripe for harmful bacteria to grow.
 Containers used for storing gravy, rice, vegetables, and other side dishes needs to fit the amount of food inside of it. For instance, you wouldn't store a cup of rice in a half gallon container even if it was the last one left. The rice would survive better wrapped in aluminum foil. The less air you have inside the container, the better for all concerned. Also, leave room around the outside of the container for air to flow and evenly cool the contents. Eating turkey and stuffing the next day is even better than on Christmas Day. In order to make sure everyone gets a belly full and not a belly ache, store your leftovers in a safe manner. You'll be glad you did.
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| Another Raving Fan |
"Thank you so very much for your services and please thank Selwyn for all the little extra's that he did to make our daughter, Jordyn's, 1st birthday party special.
Once again we appreciate your professionalism and 1st class service..."
Carla Davis
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Chef Selwyn's Cooking Tip
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No Baking Powder? No Problem! 
Run out of baking powder? Combine 3/4 of a teaspoon of baking soda with 1 tablespoon of vinegar.
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