Category Archives: Wedding Catering

A Taste of Heaven: The Perks of Wedding Catering

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A wedding ceremony hundreds of years ago, before the Spanish colonialism, would entail being fed cooked rice by a tribal priest or priestess, washed down with water mixed with your and your partner’s blood. These days, the ritual of marriage is very much different – we do away with blood and tribal spiritual leaders and give way to prayers and legal documents. The one thing that has not changed over the years is the tradition of a feast following the wedding.

 

Food plays an important role in many celebrations, including one that unites two people for the rest of their lives. The event may occur only for a single day to a couple of days, but to the newlyweds, it is the start of two lives bound as one. It’s no secret that the couple and guests will use the food served at the reception as one of the primary markers of how great the event was. If one does not serve great food at their wedding, then the commemoration of the union is deemed to less than successful. Juan Carlo catering will ensure that the only words you’ll hear to describe your wedding are magical and magnificent.

 

The Perks of Catering

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One of the most anticipated parts of any wedding (after the ‘I do’s, of course) is the food served. You may be in doubt about hiring a caterer, thinking that you can rely on yourself, your friends, and your family to prepare the food. In the old days, family would get the women and start cooking for the feast two to three days before the wedding. Just imagine—a kitchen full of charming old and young ladies cooking up a storm for your special day. Nowadays this simply isn’t practical at all, as people are busier now than ever. The best way to save time and effort while making sure that excellent food is served is to hire a good catering service provider.

 

Needless to say, your guests will be anticipating is a multitude of dishes. This often ranges from hors d’oeuvres to the main course to dessert. Some types of food go well together but others don’t, which is why you must be careful in choosing the food combinations to be served. These dishes should not clash nor possibly upset your guests’ stomach. An experienced caterer will be able to advise you on which types of food go best with each other. Juan Carlo can also suggest set menus that have been tried and tested before, with guaranteed satisfaction.

 

Even with exceptional food, poor service can still negatively affect the dining experience.

For this reason, each member of the catering crew of Juan Carlo are trained to provide nothing but fast and excellent service.

 

Don’t put off choosing a caterer until the last minute. Some couples think that making arrangements with a caterer a month or two before the wedding is sufficient time, but it is highly recommended for the betrothed to hire a caterer ten months to a year before the wedding. The best caterers aren’t always easy to book due to the sheer number of people who seek their service, so book early to raise your chances of success. This will also allow ample time for food tasting and other important decisions.

 

Choose Only Juan Carlo

Mardi Gras Inspired

For the best service, choose the best caterer. Juan Carlo has been the top pick of wedding coordinators and event planners all over the Philippines for the past twenty years. Since it catered the wedding celebration of power couple Senator Bong Revilla and Congresswoman Lani Mercado in 1998, Juan Carlo has been the go-to caterer of numerous stars in the country. Some of the most recent weddings Juan Carlo has served for are Zoren Legazpi and Carmina Villaroel’s November 15, 2012 wedding, Miriam Santiago and Ardy Roberto’s March 25, 2014 wedding and Chirto Miranda and Neri Naig’s December 14, 2014 wedding.

 

Excellence is the name of Juan Carlo Wedding catering. Proof of this are the numerous awards received by the company, including 1Esplanade’s 2009 award for Most Professional caterer and The Wedding Library’s 2013 award for most sought-after Wedding supplier.

 

When it comes to food, Juan Carlo wedding catering has numerous menus to choose from, ranging from an all European to a mixed menu. To lessen the hassle, the engaged couple may opt for a wedding package which not only includes the food but practically everything the reception needs from the tables to the emcee to the gorgeous cake. What more can you ask for?

 

With all the wedding preparations, you need to be able to entrust the food duties with an expert. Your reception is sure to be a hit with Juan Carlo’s outstanding menus and packages.

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Layers of Heaven: 8 Popular Wedding Cake Flavors

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wedding catering

What are the most popular wedding cake flavors?

  1. Vanilla
  2. Lemon
  3. Carrot
  4. Red Velvet
  5. Chocolate
  6. White Chocolate with Raspberry
  7. Coconut and Lime
  8. Pink Champagne

As the quintessential centerpiece of the reception, a wedding cake is one of the most iconic details that you need to take care of when it comes to planning the wedding catering. Every caterer in the industry knows just how vital the existence of this pastry is. In fact, most people would agree that a wedding is just not quite the same without the cake (and, of course, the wine). As a result, the pressure is always on to find the perfect wedding cake.

The symbolic tradition of the bride and groom cutting the wedding cake together has been around for too much of a long time to simply ignore finding the one that suits your celebration the best. However, over the years, the details and designs of wedding cakes have become more and more varied to suit the flow of time and trends. In addition to aesthetics, taste is also highly important as wedding cakes now come in more varieties of flavors. With that being said, here are some of the most popular wedding cake flavors of all time:

Vanilla

The traditional vanilla is perhaps the most popular choice of wedding cake flavor for two main reasons: it is white, which means it is perfect for a wedding; and it goes with anything in terms of taste and aesthetics. You can’t go wrong with plain vanilla because even if it’s the most basic flavor; you can dress it up any way you like with essentially any frosting, filling, or fruit. This makes it the perfect base for any exotic, experimental and fun flavors. Feel free to go wild with ideas with this cake because, even if your exciters aren’t crowd pleasers, the classic vanilla cake will still please your guests’ taste.

Chocolate Cake

Chocolate

The classic chocolate cake still remains a staple for any event; even weddings. The reason why this is so is because it boasts a familiarly delicious taste that cannot be beat. At the same time, it can come in different flavoring options and levels of richness. This possibility for variation keeps the palate excited to taste a chocolate cake no matter how many times one has had a slice.

While it is a usual cake flavor for children, it can be elevated to reach a use for formal events with flavor accents such as orange, mint, and strawberry. You can also intensify the richness by choosing a chocolate fudge cake or keep it light with a German variation.

Such freedom to blend the flavors to one’s preferences make a chocolate cake am attractive choice as a wedding cake; so that the cake can be adjusted to the bride and groom’s taste.

Lemon

Light and tangy, lemon wedding cakes are actually more common than you’d think. Citrus flavors are especially perfect for ceremonies during springtime. At the same time, they are great for people who prefer a taste that is not too heavy and rich. Lemon is even perfect to pair with raspberries or strawberries, plus add a dash of whip cream or buttercream frosting.

Carrot

Carrot cakes are becoming a popular choice nowadays. Grated carrots are actually yummy, and complement the moist and lovely consistency of the cake. It’s definitely a great alternative to the more common flavors. As a matter of fact, if you pair it with cream cheese frosting, it is truly a heavenly piece of a pastry.

Red Velvet

Red Velvet

Red velvet is a relatively new flavor. Its deep red color serves as a wonderful representation of love and romance; as for the taste, it has rich and smooth flavor and velvety cream cheese frosting. There are plenty of variations of the red velvet cake. For weddings, the scarlet layers are hidden underneath white frosting. Red accents are also added to make the cake appear more striking.

White Chocolate with Raspberries

Popular since 2014, this cake flavor combines the sweet taste of white chocolate and the tart or raspberry. The best part about it is that you can choose however you want to add the raspberry; it can either be in cream, filling, or jam. This fresh take on the white chocolate cake has become a staple for Paul of Darwen Deli Cakes who has stated that “although we’ve done mental flavors for wedding cakes… [one of] the most popular flavors at the moment for us is White Chocolate and Raspberry.”

Not to mention, that this white version of chocolate is easy to match with any wedding theme.

Coconut and Lime

This is for those who want to add a tropical flavor to their wedding cake. A creamy coconut cake with a tangy lime filling is a heavenly combination that will remind anyone of an island vacation or a quick beach-trip getaway. It’s also perfect for those that want to stray away from common wedding cake flavors. Although this cake challenges the norm, it has been rising in popularity to be used in weddings since 2014.

Pink Champagne Cake

Pink Champagne

Instead of using water in the batter of your wedding cake, why not use champagne? This will certainly be a fun addition to encourage your guests to jumpstart the party at the reception. You can also help boost the alcohol content as well by adding some rum custard.

Turn it pink by having some food coloring added to it. Do this as well to some white chocolate shavings to add some garnish on top alongside some Bavarian whipped cream. Optionally, you can add some strawberry toppings to fit the pink insides of the cake.

Key Takeaway

When it comes to wedding cakes, it doesn’t always have to be the traditional white cake with bride and groom toppers. When choosing a cake, pick from any of these 8 choices. These are extremely popular, flexible in flavor, and are sure to satisfy your wedding guests.

These 8 choices are more than enough for you to be able to choose a flavor that will cater you and your future spouse’s tastes, especially with the limitless possibilities of flavor pairings such as toppings and fillings. No matter what you choose, pleasure and good tastes are sure to follow shortly.

Singling Out Faulty Wine Pt. 2

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How to avoid bad wine?

  1. As soon as you open up a new bottle of wine, make sure to finish it as soon as possible to avoid oxidation.
  2. With sulphur-heavy wine, make sure that its taste isn’t equivalent to that of burnt matches or mothballs.
  3. Decant your wine to avoid any crystals or sediments from making it into the glass.

 

As mentioned in the previous article, faulty wine is a rampant problem that constantly plagues winemakers, distributors, consumers, and even corporate and wedding catering in Manila. Wine in itself is quite difficult to both produce and maintain, so it comes as no surprise that despite any manufacturer’s best efforts to create every bottle of wine to meet their high standards, one or two (or quite possibly even more) out of every batch will end up sub-par. Most of the time the fault isn’t even theirs; distributors and retailers who are not keen on details may end up storing or handling the wine wrong and spoil them accidentally. They may end up exposing the bottles to the wrong temperatures, place the wrong lids, or even mislabel their labels as a type of wine. Whatever it may be, its taste can be heavily affected by those mistakes, which in turn can affect one’s satisfaction.

It doesn’t take much to ruin a good bottle of wine after all, and sometimes it simply can’t be helped. Luckily for your wedding reception, you can rely on the wedding caterer to be very careful when it comes to the wine we serve. You can also be assured that the wine served at your wedding reception will be nothing but the absolute best. All the more reason to cherish the day when it comes.

In the previous article, we covered how to single out a couple of the most common causes of bad wine: corking and cooking. In this article, we’ll cover three more. These are oxidation, Sulphur, and sediments.

Oxidized Wine

oxidized wine

Oxygen is an integral part of wine development, but having too much of it can lead to ruin. In a process similar to how steel turns to rust or how freshly cut fruit turn brown, oxidation causes rapid degradation.

For better or for worse, wine is no exception. Should the wine be openly exposed to oxygen either during (careless) winemaking, during poor storing, or any other reason, the oxygen will undoubtedly react with the wine and ruin it rather quickly.

Having a little bit is okay though, it’s natural – sometimes the small amount of air that seeps through the cork or is trapped behind it can develop the wine while it’s still in the bottle; just ensure that no more than what’s needed enters. This is a common problem with wine, so make sure to check for this when picking up a new bottle.

Some good indicators of oxidized wine are a loss of color, aroma, and flavor – basically, when the wine “flattens”. Another popular term for oxidized wine is Madeirised – this term is derived from a classic fortified wine of the same name (Madeira) which is made in huge, open vats that are often placed outdoors. This, of course, causes oxidation, but the difference is that for Madeira, it’s intentional as opposed to being a fault.

Nonetheless, it seems as the ideal step in handling this folly is to completely empty your wine bottle as soon as it’s opened. Just be sure to have some friends to share it with to avoid inebriation.

Sulphur-heavy Wine

sulphur wine

Sulphur Dioxide – a compound which even the ancient winemaking Romans used to keep their empty wine vessels free from a vinegar smell by burning candles made of the stuff – is an important element. If you look at a wine bottle’s content label, you may find the statement “contains sulfides” – this is because it’s common practice to add a bit of Sulphur to every batch of wine. It acts as an antioxidant and an antibiotic, thus keeping wine from spoilage. (Even “unsulfured wine” contains Sulphur concentrations of up to 10 mg/L.)

Much like any other ingredient in the wine process, if used haphazardly, it will damage the wine and its flavors. Sulphur-heavy wine will produce a nasty taste similar to burnt matches or mothballs; only an ageing Syrah from the Northern Rhône has a similar taste. Though it’s worth noting that in the latter, it’s not a fault because it’s an intentional characteristic of the wine, as opposed to an accident with Sulphur.

For this, always remember to be cautious on how your wine tastes like. You wouldn’t want any misfortune on your taste buds or that of your guests’.

Wine with Sediments or Crystals

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Sediments tend to occur naturally – especially for wines that are made to age. They’re not necessarily a fault. While in storage it’s okay to have them in the bottle (as the solid matter in the wine settles), but when poured for drinking, it would be better to decant the wine beforehand as to avoid having little particles in the liquid. Also, it’s best to filter the wine to avoid any sediments from making it into the glass.

The crystals that are commonly found in wine are called tartrate crystals. They are most often found nestled on the underside of the bottle cork or in free suspension. If the manufacturer doesn’t remove it during the manufacturing process, these crystals are more likely to form in the bottle later on when it’s stored in a cool cellar. They’re harmless, though ingesting them is a distasteful experience. It can be like finding misplaced grains of sugar in your drink that’s already bursting enough with flavor.

Key Takeaway

Wine can be a tricky substance to maintain, especially in terms of its standards, taste, and even its manufacturing. Not only can this be difficult for the beverage, but for its practitioners in the winery field as well.

As you can see, winemaking (and wine-keeping) is a process that requires a lot of attention to detail, so make sure to check for faults whenever buying a bottle. You can easily check for these things by simply asking your distributor how they are storing their wine bottles. Even more so, for those planning their weddings, do not hesitate to inquire your caterer of the ways they are keeping their alcoholic beverages – wines (and champagnes as well). You could easily tell if they are the right service for you, if they can assure you that they properly manage their wines and spirits.

Singling Out Faulty Wine Pt. 1

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What do you need to look out for in faulty wine?

  1. With corked wine, check to see if the taste is odd.
  2. With cooked wine, check for any leaks around the cork. That means that your wine has been exposed to extreme heat, causing the wine to expand.

Wine is a special drink best served during equally special occasions, which is also the reason why they are prominent on the menus of the finest corporate and wedding catering in Manila. It exudes class and is also best paired with a variety of meals no matter what the occasion. Just as long as one practices moderation when drinking wine, it’ll be their ideal beverage that’s fit for anything.

While it’s not as integrated into the local palate as it is in other countries such as Italy or Spain, wine does have its place in the Philippines. Plenty of Filipinos appreciate good wine, and it is common enough that it can easily be obtained from a local liquor store or a nearby supermarket. In fact, in many drinking sessions around Manila, wine is always an option for those interested in it, despite its rare presence on the drinking table. Its intense, yet fruity flavor is enough to entice anyone to make it a staple in their frequent drinking sessions.

If you are interested in becoming a wine connoisseur, knowing how to spot a possible faulty wine becomes an integral skill (in addition to knowing how to pair wine with cheese). The next time you’re attending a lively corporate event, mingling at a classy house party, enjoying someone’s wedding catering in Manila, or just enjoying a good glass (or bottle) of it, always remember that identifying bad wine is very important.

Defective wine is surprisingly rather common; while manufacturers take special care to make a perfect batch every time, the same amount of care is sometimes not applied by the distributors and this often leads to bad bottles. Many bottles may be exposed to harmful elements from the outside, causing what’s on the inside to have some drastic changes, usually in a bad way. If you wish to know how to use this skill, read on to find the telltale signs of possibly bad wine and save yourself from the trouble. You may just be surprised at what you can find and how you can do it:

Corked wine

wine catering

It’s common practice to use cork as caps for wine bottles, although there exist screw-capped varieties as well. The good thing about the latter is that there’s no chance of cork taint – that’s when the cork is infected with a fungus that produces 2,4,6-trichloroanisole (often abbreviated as TCA). This chemical often causes the addition of bad tastes to the wine, thus ruining its meticulously crafted blend. Cork taint has always been a long standing problem in the wine industry, and so far the only way to avoid it is to use screw caps, beer bottle caps, or sterilized cork; up to 5% of all bottles of wine are affected by TCA.

Avoid getting corked wine and opt instead for bottles with screw caps or man-made corks. Otherwise, just cross your fingers and hope you don’t get a bad bottle every time you purchase a traditionally corked one.

Symptoms of corked wine include fruitlessness and an unbalanced taste; severely tainted wine on the other hand will emit more noticeable signs. Unpleasant aromas – similar to the scent of wet cardboard or mushrooms – will permeate the brew and make it nigh undrinkable; though by the time this happens you’ve probably (hopefully) detected its corkiness and have disposed of it.

 

Cooked wine

wine catering

This is another generally known problem when it comes to wine as poor storage conditions and equally poor handling is a common issue with distributors. Exposing wine to high temperatures (especially for a prolonged time) will undoubtedly lead to it getting cooked. On the other hand, retailers are no less guilty of bad care; oftentimes wine shops – notably those in temperate climates –  are much warmer than they should be.

With that said, wine that’s used for cooking, especially when heated, should be kept in the kitchen, not in your glass to be drunk. Wine shouldn’t be heated as it causes the liquid to expand – this may force the cork from the neck of the bottle, pushing it up under the capsule. That, or the expansion may cause the wine itself to leak around the cork. In the contrary, cooling the liquid will cause it to contract, and this may lead to air seeping into the bottle from around the cork – this will cause a bigger problem: oxidation.

In order to avoid possibly cooked bottles of wine, watch for the height of the cork. Never buy a bottle where the top of the cork doesn’t sit level or below the level of the bottle’s mouth. A small protrusion is usually a sign of cooked wine. The level of liquid inside the bottle is also another good indicator – make sure that it isn’t too low and that it’s well into the neck.

Should you have missed these little signs, you’re sure to taste the “cooked” flavor in the wine itself. There’ll be no freshness to the fruit aromas or flavors; everything will end up tasting like stewed prunes. This kind of wine also tends to seem thin without any body or character. Cooked wine is slightly difficult to identify just by sight – especially when it’s not a severe case, but you’ll know it when you taste it. Though not unsafe, it won’t taste very good.

Key Takeaway

Having the skill to spot wine that’s bad can be essential to your drinking needs. Think about it, you’re entertaining your friends on a good night and all of a sudden, you and your guests notice an odd taste with the wine in your glasses. This skill can prevent that from ever happening as good wine always spells a good celebration of any sort.  Just as long as you have the taste for good wine and a remarkable palate to match, you’ll be amazed at how easy it can be to spot the difference between wine that’s excellent to taste and wine that seems a bit odd in taste.

But wait, there’s more! Aside from these problems, there are a couple more faults to look out for. Make sure to check them out in our next blog post.

Did French Fries Come from France?

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Heap of crisp French fries - detail

What is the history of French fries?

  1. The early beginnings of French fries was sometime during the 1550s, when potatoes were brought back to Spain by Spanish forces, who originally found the vegetable in Colombia. From there, the Spanish papas fritas or patatas fritas spread far and wide reaching the before Spanish Netherlands, now Belgium.
  2. In the late 17th century, the locals of Belgium who were fond of frying small fish as their food source, couldn’t fish due to the rivers freezing over during the winter. Forced to find an alternative food source, they cut up and fried potatoes instead, hence the French fries.
  3. However, in a French’s perspective, it was from Antoine-Augustine Parmentier where the history of French fries began after he proved the theory of harmful potatoes wrong when he was prisoned during the Seven Year’s war.
  4. The Americans learned of the French fries through Thomas Jefferson who was in France to serve as their American Minister. From there, the Americans reinvented the fries into what McDonald’s and other fast food chains serves it now.

French fries have always been (and at this point will always be) a Filipino favorite, despite it not being Filipino at all. This snack is so versatile that it is often served during gatherings or events, and whether one’s preparing for wedding catering, corporate catering, a swanky hotel party, or even just a casual meal with friends. But there’s the age old question – did French fries really come from France?

Early Beginnings

The snack’s early beginnings were sometime during the 1550s, when potatoes were brought back to Spain by Spanish forces, who originally found the vegetable in Colombia. By then, they called fried potatoes as papas fritas or patatas fritas, and an even larger variant of which was called patatas bravas. Originally, Spaniards cooked potatoes in big chunks, boiled them partially, and then fried, and more often, they seasoned it with spicy tomato sauce. It also served as an accompaniment to fish dishes in Galicia, from which it started to spread to neighboring countries and eventually reaching the Spanish Netherlands, which is now the modern day Belgium.

Adding to its origin, a book written by a teenage conquistador with the title “The Chronicles of the Incas, or the Seventeen-Year Travel of Pedro Cieza de Leon Throughout the Mighty Kingdom of Peru”, was said to have been the first written mention of fried potatoes during the year 1553. In it, Pedro Cieza de Leon described the potato as “some sort of earth nut which, after it’s boiled, is as tender as a cooked chestnut.” Given that the Spanish cooking tradition is very much known for frying in oil, it added as much to the early beginnings of French fries.

As the root plant did not grow very well in some places, it took some time before they went from being bitter and small to becoming sweeter and plumper; this eventually led the potato to catch on in other places in Europe with a bit of defiance.

Did French Fries Come from France?

Fries in Belgium

There are accounts that pinpoint that the Belgians have been frying up potatoes during the late 17th century (or the 18th; there are disputes as to the exact date) in the Meuse Valley. As the story goes, this practice began when the locals, who were fond of frying small fish as their food source, couldn’t fish due to the rivers freezing over during the winter. Forced to find an alternative food source, they cut up and fried potatoes instead, thus giving credence to stories that claim that french fries indeed originated in Belgium plus the fact that their main language was French, hence the term ‘french’ fries.

Adding further proof to this claim is that at the same time, the Spanish were actually the ones who were occupying modern-day Belgium; this is also the same time that the potato was circulating around Europe. If this is to be believed, then that means that the Belgians had more chances to innovate serving up the said vegetable.

Did French Fries Come from France?

Fries in France

As for its roots in France, most of the story revolves around a Frenchman named Antoine-Augustine Parmentier. He was a medical officer who served in France during the Seven Year’s War. Unfortunately, he was taken prisoner by the Prussians and was given potatoes for rations. He was forced to cultivate and eat potatoes and he found that they were not as harmful as the French originally thought. (Initially the French held beliefs that potatoes caused leprosy and various other diseases and they only used the crop for hog feed.)

When he made his way back to France, Pamentier aggressively promoted the consumption of potatoes, based from his experience in the Prussian prisons. He somewhat succeeded in 1772 when the Paris Faculty of Medicine officially declared potatoes as safe for consumption; though it didn’t do much as the French were still deeply rooted in their negative perceptions about the vegetable. To counteract this resistance, he began a more combative campaign wherein he hired guards to protect his potato crops, but to also accept all bribes to pretend that his potatoes were important. Unfortunately, it was all for naught, as it took a famine to get them to even try potatoes.

It became widely consumed soon after and its popularity reached all over Europe. By 1795 potatoes became a hot crop – it was being grown all over France and it’s speculated that it was during this time that they learned how to make fries. They got so big that they even became street food – push cart vendors often sold them on the streets and nicknamed them “frites”.

Did French Fries Come from France?

Fries in the United States

After the French fries’ popularity in the Europe, the food eventually reached the United States through Thomas Jefferson – the first foodie of America. During that time, Jefferson believed that fries originally came from France as he first encountered them in France between 1784 to 1789 where he served as an American Minister. By then, he knew them as pommes de terre frites à cru en petites tranches, which in English meant potatoes deep-fried while raw, in small cuttings, along with other recipes which are now among the present time all-American favorites: macaroni and cheese, and vanilla flavored ice cream.

Today, the popular American style French fries, named as plain “fries” were those thin, strip cuttings that were largely distributed worldwide by American fast food chains such as Wendy’s, McDonald’s, and Burger King. Along with this, the pre-made French fries, sold in sealed plastic bags and frozen, that’s very popular among households since the 1960s have also started in the United States. Hence, even though the United States was not the first place where the humble fried vegetable originated, it played a huge part in its widespread distribution throughout the globe.

 

French Fries were originally created in Belgium, but it was the French who were responsible for spreading them to the United States. In turn, the United States popularized fries by making them staple on fast-food menus, which is why sometimes French fries are also often referred to as American fries.

Simple Icing Recipes For Your Homemade Pastries

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What are simple icing recipes that you can use for your homemade pastries?

  1. Buttercream Icing
  2. Marshmallow Icing
  3. Cream Cheese Icing
  4. Confectioner’s Sugar Icing
  5. Chocolate Frosting
  6. Peanut Butter Frosting

When it comes to wedding catering, what is the piece-de-resistance of the chef? Why, the wedding cake, of course. The moment the guests enter the reception area, their eyes seek this majestic baked beauty, wondering how it looks like and how it tastes. No two cakes are exactly alike– some are tiered while some are hung upside down like a chandelier. Some are made of cupcakes while others are made of miniature cakes. The one thing these delicious concoctions have in common though is: icing.

Whether used as a filling or for decorating, there is no doubt that the cake won’t be as special without it. While bakers can identify what kind of icing the cake is covered in with just one look, the majority have no idea, their curiosity unquenched. Here are a few types of icings used for cakes and yummy pastries, as well as how to make them.

Buttercream Icing

Buttercream Icing

What may be the most common icing of all is the buttercream. This mixture has covered numerous cakes for different occasions, such as weddings, birthdays and anniversaries. From this basic recipe, you can create hundreds of flavors ranging from the classic chocolate to the strange but delicious strawberry margarita.

To create this frosting, you’ll need 3 cups of powdered sugar, 1 1/2 teaspoons of vanilla extract, 2 tablespoons of milk and a third cup of butter. Mix the sugar and butter together with an electric mixer set on low. Turn it off then pour in your vanilla and a tablespoon of the milk and stir. Next, blend together the remaining milk until your icing is smooth.

Marshmallow Icing

Marshmallow Cupcakes

Soft, sweet, fluffy and fun to stuff your face with—aside from cotton candy, the marshmallow comes to mind when these words are mentioned. Of course, these days it isn’t just a sugary confection anymore but an easy way to frost your baked goodies at home.

In a double broiler, beat your egg whites, corn syrup and water until thoroughly blended. Place this pan over boiling water, making sure the bottom does not hit the water. Once again, beat the mixture until the mixture can form solid peaks once the beater is removed. Move away from the heat and mix in the marshmallows until they have melted. Voila, a delicious marshmallow icing.

Cream Cheese

cream cheese frosting

Aside from Chocolate, one of the most popular flavor today for pastries is Red Velvet. This gorgeous scarlet beauty has gained popularity in recent years not just because of its rouge coloring but also because of its delicious, cream cheese icing. We’ve got a recipe that’s so delicious, you just might be tempted to lick the bowl.

Prepare 8 ounces of cream cheese (at room temperature), half a cup of unsalted butter (at room temperature), a teaspoon of vanilla extract and a cup of sifted powdered sugar. In a mixing bowl, cream the cream cheese. When it’s soft enough, slowly mix in the butter until smooth. Blend in the powdered sugar and finally, the vanilla.

Confectioner’s Sugar Icing

Confectioner’s Sugar Icing

Cakes aren’t the only thing you decorate with frosting; cookies need some loving too! This three-ingredient icing is so easy, even kids can make it. This is best for sugar cookies and need at least 24 hours to harden or dry.

Grab a cup of powdered sugar and 2- 2 1/2 tablespoons of milk or water. In a small bowl, mix these two ingredients together. If you want a thicker consistency, lessen the liquid. To make it colorful, add in a few drops of food coloring. Place the mixture in a plastic piping bag and decorate away.

Chocolate Frosting

Simple Icing Recipes For Your Homemade Pastries

Everyone loves the classic chocolate frosting. With this easy-to-make recipe, you can add depth to it by adding some espresso powder.

To create this, first gather 10 ounces of roughly chopped and bittersweet chocolate, 1/8 teaspoon of kosher salt, ¼ teaspoon of vanilla extract, 1/8 teaspoon of instant espresso powder, ¼ cup of confectioner’s sugar, and 3 sticks of softened and unsalted butter.

Then, fill a medium saucepan with water and heat it to achieve a low simmer. Place a heat resistant bowl with the bottom down over the saucepan while making sure that it does not touch the water to create a double boiler. Add the chocolate to the bowl and let it cook while stirring it occasionally with a heatproof spatula. After the chocolate has melted, remove it from the top of the pan and quickly add in the salt, vanilla, and espresso powder. Let the chocolate cool but don’t let it harden.

Next, setup a stand mixer with a paddle attachment. Then, add the butter to bowl and beat it until it is smooth. Make sure that you scrape down anything stuck of the sides of the bowl. Turn the mixer on at medium speed and add the chocolate but only at ½ a cup at a time. With every addition of chocolate, make sure it is beaten until the mixture is smooth.

Once all the chocolate has been beaten in, turn the mixer off and add in the sugar. Make sure to sift it in evenly. Then beat the mixture again but start at low speeds and work your way up to medium-high. Beat it for 2 minutes or until the frosting is completely smoothed and thickened. Lastly, apply on your favorite desert.

Peanut Butter Frosting

Simple Icing Recipes For Your Homemade Pastries

 

This recipe is a great way to enjoy the taste of peanut butter in icing form without getting it stuck to the roof of your mouth.

For this, you will need 2 cups of creamy and salty peanut butter, 2½ sticks of butter at room temperature, 1¼ confectioner’s sugar, 2 tablespoons of honey, and 1 teaspoon of pure vanilla extract.

In a stand mixer, beat the butter in a bowl until it is smooth; use the high-speed setting. Add the peanut butter and beat this into the mixture as well until it is smooth. Be sure to scrap the sides of the bowl while doing this.

Then add the confectioner’s sugar and beat this in at a low speed setting. Work your way up to a medium setting too make the frosting smooth. Finally, add in the honey and vanilla and beat for about 2 minutes. The result should be a light and fluffy frosting.

Key Takeaway

Go ahead and try making these to add to the aesthetics and taste of your homemade pastries. If anyone asks what makes your baked goods so delicious, just tell them it’s all in the icing.

10 Guilty Pleasure Food that are Actually Good For You

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What are the guilty pleasure foods that are actually good for you?

  1. Dark Chocolate
  2. Popcorn
  3. Pork Rind
  4. Beef Jerky
  5. Cheese
  6. Chinese Food
  7. Ice Cream.
  8. Red Meat
  9. Waffles
  10. Red wine

Several celebrities tied the knot this year – through magazine and television coverage, we got to witness the union of our favorite public figures! Many people gushed over the wedding gown designs, beautiful ceremonies, and receptions. But a lot of people also salivated over the wedding catering. After all, there’s no better time to indulge in some guilty pleasure food than during weddings.

Surprisingly, there are some types of food that are thought of as unhealthy but, are actually good for you! The next time you are out celebrating a wedding or birthday of family or friend, remember that you don’t have to shy away from the following food:

Dark Chocolate

dark chocolate

Chocolate has a reputation for being bad for you, but dark chocolate actually isn’t!

Sure, dark chocolate can contain caffeine and tyramine – the latter being a natural chemical that is associated with migraines; but it actually has other healthy ingredients as well. For instance, it contains flavanols, which are antioxidant properties that can help reduce the risk of heart disease and cancer. It can also help reduce bad cholesterol, as well as lower your blood pressure! In fact, a study was published involving overweight individuals and how consuming dark chocolate has helped decrease their blood pressure while improving their blood vessel health.

This yummy dessert also has cocoa, which can help improve your circulation and reduce your risk of developing diabetes.

Popcorn

popcorn

Popcorn contains carbohydrates that might raise your blood sugar. But did you know that by changing a few things about its toppings, this can actually be healthy?

Forget the heavily flavored popcorn (extra cheese, anyone?) that you usually see in stands outside movie theaters. Popcorn without toppings is actually a snack that is high in fiber and low in cholesterol.

This snack contains phytonutrients, which allows for optimal cellular function and communication. Popcorn can also help you detoxify foreign substances in your body and build a strong immune system. Aside from that, it improves muscle function and helps create healthier tissues and organ systems.

Pork Rinds

pork rinds

People think that this snack is unhealthy because it is cut from the pigskin and then deep-fried. But, did you know that a 1 ounce serving of pork rinds is healthier than a pack of potato chips? Yes, an ounce of this delicious snack contains 17 grams of protein, 9 grams of fat, and absolutely no carbohydrates at all. That’s 9 times the amount of protein (and less fat) that you’ll get in a pack of chips!

Most of pork rinds’ unsaturated fat is oleic acid. This is healthy and can also be found in olive oil. Also, of its fat content, 13% is stearic acid. This saturated fat is considered harmless and does not raise the cholesterol level of your body.

Beef Jerky

beef jerky

Beef jerky is believed to be unhealthy because it contains a lot of preservatives and is high in sodium. In truth though, this snack is not only high in protein, it also doesn’t raise your insulin level! Insulin is a hormone that signals your body to store fat. Which means that this is an ideal snack if you are trying to lose weight.

Some beef jerky brands contain MSG and sodium nitrate. But there are some that use all-natural ingredients for a reduced total sodium content. When shopping, just remember to check the packaging to see if you are buying a chemical-free beef jerky or not.

Cheese

4 Guilty Pleasure Food that are Actually Good For You

Cheese is actually a good course of calcium, protein, vitamins, and minerals. These make them the perfect topping to start or end any meal.

Also, certain kinds of cheese have beneficial bacteria that promote the growth of a chain of good fatty acids in your body. These cheeses are gruyère, gouda, cheddar, and parmesan.

Chinese Food

4 Guilty Pleasure Food that are Actually Good For You

Although Chinese food has been stereotypically portrayed to be greasy, salty, and full of calories, there are actually guilt-free options to choose from. These include sweet and sour soup, chop suey, and even chicken and broccoli. Just avoid anything deep-fried or noodle dishes.

Ice Cream

4 Guilty Pleasure Food that are Actually Good For You

Compared to other desserts, ice cream is actually low in calories. A half-cup of vanilla ice cream only contains 140 calories, 14 grams of sugar, and 7 grams of fat. To add a healthy touch to it while making it even tastier, try adding some fruit. Good choices would be a bowl of berries, apples, and bananas.

Red Meat

4 Guilty Pleasure Food that are Actually Good For You

The World Health Organization (WHO) has labelled red meats as “probable carcinogens”, which has made people fear eating it. However, what people do not realize is red meats are actually good sources of protein, iron, and vitamin B12. It can also help boost one’s metabolism. The key is to eat it in moderation.

Steaks, in particular, are a healthy alternative to processed meats like hotdogs and sausages, which contain preservatives, sodium, and nitrates.

Waffles

4 Guilty Pleasure Food that are Actually Good For You

The tradition waffle is actually made of only eggs, milk, and flour which are not known to cause any nutritional harm. It is only when it is drowned in butter and syrup that it becomes unhealthy. Avoid adding these to your waffles and you have a snack that is low in fat and calories.

Red Wine

4 Guilty Pleasure Food that are Actually Good For You

This may get you intoxicated, but it will do so in a fun and healthy way. The U.S. Dietary Guidelines state that drinking red wine daily (1 glass per day for women; 2 glasses for men) can slow down aging, reduce the risk of getting breast cancer, and prevent dementia. Just make sure that it is sulfite-free.

Key Takeaway

It turns out that a lot of foods that we have always perceived to be unhealthy are actually healthy. Now, you can eat dark chocolate, popcorn, pork rinds, or beef jerky without feeling guilty!

The History of Ketchup

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What is the history of ketchup?

  1. Asia has played a huge part in the history of ketchup, for it was in China where the first ketchup recipe began. It started as a blend of pickled fish and spices called kôe-chiap or kê-chiap during the 17th
  2. Believing that tomatoes are poisonous, the English men reinvented the ketchup recipe with the use of mushroom as their main ingredient lacking the flavor that ketchups are known for.
  3. The modern ketchup recipe began to take form not in the United Kingdom nor Malay nor China but in the new world of America, with Sandy Addison’s recipe back in the 19th
  4. With the over usage of preservatives, ketchups were feared to harm the health of its consumers hence Wiley and Heinz partnering to look for an alternative which is the use of ripe, red tomatoes and higher amount of vinegar. Another alternative found to solve the shortage in tomatoes were bananas, which was developed in the Philippines during World War II.

Nowadays, ketchup may be considered a necessity in any event where there’s food. This includes wedding catering, as plenty of guests seek for this condiment, no matter what the dish is. In fact, some may even mix it into the dessert — strange fact, but true.

What may be strange at one point in the history of ketchup was that its raw ingredient was once considered poisonous in Europe. For more than two hundred years, Europeans feared that this plump, red fruit was the cause of their illnesses. Fast forward to today, it’s almost impossible to find a household unarmed with this delicious condiment. To know more about it, let’s discover its history and origins.

Oriental Beginnings

chinese ketchup

You may think the ketchup had western beginnings, but in truth, it was the exact opposite. Deep in the culture rich oriental country of China, the first earliest ketchp recipe dates back to 544 A.D., and lists shark and fish intestine, stomach and bladder as ingredients. A blend of pickled fish and spices called kôe-chiap or kê-chiap was created in the 17th century. But it wasn’t until the early 18th century did the table condiment spread to other countries like Malaysia and Indonesia as kechap and ketjap. It was a brown, dark fluid more similar to a fish or soy sauce rather than the tomato sauce we enjoy today. English explorers found the condiment and adapted its Indo-Malay name of Kecap into their own, Anglicizing it to “Ketchup”.

An English View

poisonous tomatoes

Back in Britain, the Tomato was not quite popular yet due to the mistaken belief of it being poisonous. John Gerard, a barber surgeon, published his views regarding the fruit in his book, saying the fruit was indeed inedible. Later on, his statement was proven false, but by the mid-18th century, the fruit was seen widely used all over England.

At this point, you may think the tomato was immediately used as the primary ingredient for ketchup but actually, mushroom was initially used for it. Recipes for mushroom ketchup date back to 18th century, with a London cookbook publishing a variant of Kecap in 1742. This particular ketchup was said to be dark and thin, lacking thickness that today’s ketchup is mostly known for. For over a hundred years the fungus was used, spreading to the newly discovered America. Today, a variant of this recipe can still be seen in Britain, although it isn’t as popular as it once was.

Red American Beginnings

history of ketchup

The modern ketchup recipe began to take form not in the United Kingdom, Malaysia, or China, but in the new world of America.

A tomato ketchup recipe was written by Sandy Addison, which was published later in the book called the “Sugar House Book.” The said recipe went as below:

  1. Get ripe tomatoes on a dry day, squeeze them to a pulp with your hands, then put a half pound of fine salt to a hundred tomatoes and boil them for two hours.
  2. Stir them to avoid burning the mixture.
  3. While hot, press them through a strainer with a spoon until there’s nothing left but the skin, then add some mace, allspice, cloves, pepper, ginger and three nutmegs to taste.
  4. Boil over slow fire until it’s a bit thick then stir all the time.
  5. When the mixture’s cold, bottle it.
  6. A hundred tomatoes can make four to five bottles and can be preserved to two or three years.

It was discovered later on that Americans who still held on to the belief of the tomato being a poisonous fruits were much comfortable consuming it in its processed form of Ketchup.

Not long after, another tomato-based ketchup recipe was published in the 1812. James Mease, an American scientist, physician and horticulturist from Philadelphia, innovated the recipe and included spices, brandy and tomatoes, or “love apples” as it was then called, however lacked vinegar and sugar.

From there, a lot more recipes have been into prints and the success of the tomato-based ketchup was kept up for years.

Hence, in 1837, the first commercial form of Ketchup was sold nationwide by Jonas Yerkes, who was the first American to bottle the condiment. Numerous companies followed but none were as popular as the company founded by Henry John Heinz, his brother John and, cousin Frederick, who launched their own ketchup in 1876 – which is now the famous Heinz company.

Universal Condiment

article-2039610-0E005A8E00000578-639_468x283

In the 20th century, sodium benzoate was used in ketchup during 1906. Unfortunately, it played a major role in preserving Ketchup. It was during that time that the supply of tomatoes fell short which led to makers finding other ways to produce ketchup, and poorly store them hence leading to containing contaminants such as spores, bacteria, mold and yeast. This was then called out by a French cookbook author as “filthy, decomposed, and putrid” way back in 1866.

To solve the problem, Dr. Harvey Washington Wiley, a noted American chemist, waged war against the unsafe level of preservatives used in ketchups, emphasizing the proper usage of high quality ingredients to avoid further use of harmful preservatives. He partnered with Henry Heinz and his fellow entrepreneurs to search for an alternative, which would be an alternative that changed the way people consume ketchup forever. The solution was a developed recipe which included ripe, red tomatoes containing a natural preservative called pectin, and higher amount of vinegar to reduce the risk of spoilage.

Thanks to their innovation, we’ll still be dipping our fries into watery ketchup for it was they who made it the thick condiment we all know and love today.

Meanwhile in the Philippines, a popular variant of ketchup is Banana Ketchup, which is a blend of spices, vinegar, sugar and banana. It is colored red due to the red food coloring added by manufacturers. It was created to answer the demand of ketchup due to a tomato shortage during World War II.

 

These days Ketchup can now be found in bottles and sachets in homes, restaurants and diners worldwide. Heinz’s “Dip and Squeeze” package created in 2011 is proof of ketchup innovating. In fact, scientists have even brought this condiment into outer space to study its strange liquid properties. Who knows, in the future we might even have ketchup grown from moon soil.

11 Major Food Festivals in the Philippines

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lechon festival

What are some of the most popular Filipino food festivals?

  1. Lechons are the most loved festival food of all time, and what better way to enjoy this event is to join the townspeople of Batangas and Iligan as they celebrate the festival during the month of January and September respectively.
  2. Crabs make the most delicious seafood cuisine of all time, and surely, you’ll find various recipes of it on the Alimango festival happening every month of July in Sta.Margarita, Samar.
  3. Who loves cheese? Join the people of Sta. Cruz, Laguna as they celebrate the festival of Kesong Puti every month of March.
  4. Suman Festivals are held on February in Aurora, and on May in Antipolo – and definitely, these events are not to miss out as you’ll witness the festivity of famous sticky rice cakes!
  5. Want some good tuna? Wait for the Tuna Festival held in the land of tunas, General Santos City, every September.
  6. Longganisa has long been an important ingredient for a typical Filipino breakfast and what better way to stock up on this food necessity is by visiting Vigan, Ilocos Sur as they celebrate the Longganisa Festival on the month of January.
  7. If you’re a balut lover, then you’ll also love the exotic dishes made out of itik on the Itik Festival, happening on November, at Victoria, Laguna.
  8. A major go-to festival on the month of August is the Dinagat-Bakasi Festival for their well-known celebration of their rich-fishing culture and their main marine resource, the bakasi.
  9. Want to join an eat-all-you-can mango event? Then the celebration of Manggahan Festival every month of April in Guimaras, Iloilo is the right event for you!
  10. Bawang Festival is the best go-to festival for cook hopefuls – join the people of Sinait, Ilocos Sur as they celebrate the event every month of May.
  11. If you want some good lanzones, then it’s best to go to the Lanzones Festival at Mambajao, Camiguin during the month of October for their undeniably sweet-tasting lanzones.

Our very own local food scene is beautifully diverse and that is indeed one of many reasons why it’s more fun in the Philippines. Any foodie or food fanatic will love to be the first to visit each one of these festivals – rest assured that these events will not disappoint in terms of presenting a memorable feast to satisfy your intense hunger for good food.

Want to be the first in line to the serving table? Then you might want to jot these major food festivals down in your planner so you won’t forget. The food will surely excite your taste buds – just like our own wedding catering in Manila.

Lechon Festival

Who loves a savory roasted lechon? Everybody! The crunchy roasted pig skin and the succulent pork meat. Mmmm! This is something that never goes missing in any table, especially if it is a grand celebration whether it be birthdays, christening, or weddings, you’’ll be sure to find this being served in a dining hall because we Filipinos can’t live without it. Lechon festivals are celebrated in Batangas during January, and in Iligan on September.

Alimango Festival

Mr. Krabs should be in hiding when July hits in Samar because the Alimango festival is something to look forward to. Crabs, crabs, and lots of alimangos for all in Sta. Margarita where they celebrate this festival with parades, games, and a lot of cooking contests on who can serve the best dish using the star of the show – Crabs!

Kesong Puti Festival

Love a good cheese? Everyone loves it, especially white cheese made from the milk of a water buffalo or more locally known as the carabao. Kesong puti has been a traditional palaman for the Filipinos monay and pandesal, and your pretty much set for the whole day if you’ve had them for breakfast. The warm bread pandesal and the cheesy goodness of kesong puti. Yum! This festival is celebrated in Sta, Cruz Laguna on March.

Suman Festival

A local delicacy, suman is the Filipinos original version of the sticky rice cake that is wrapped in banana leaves and served with either sugar granules or sweet syrup. You will find sumans being sold on the streets because they are a pretty common snack food and can fill you up for at least a good number of hours. Suman Festivals are held on February in Aurora, and on May in Antipolo.

Tuna Festival

Well, if you haven’t had your seafood fill then you better make sure to visit General Santos City on September because you will be greeted with the most protein packed dishes of Tuna. Locals celebrate this festival with a tuna float parade, which is a very exciting event to witness, to say the least. Game up on your eating because it’s going to be one heck of a fish party!

Longganisa Festival

Longganisa has long been an important ingredient for a typical Filipino breakfast and what better way to stock up on this food necessity is by visiting the Ilokanos which are famous for their renowned Vigan longganisa. Gas money is not an issue if you can just visit and eat those juicy delicious spicy red meats!

Itik Festival

Sure, you may have heard of balut – and the many exotic dishes that is popular in the Philippines; enter itik (also, native duck). The town of Victoria in Laguna has a rich culture in duck-farming, and is a prominent destination for traders, thus earning their title as the “Duck Raising Center of the Philippines.” To pay tribute to the honor that itik has given the municipality, itik festival is being celebrated simultaneously along with the town’s founding anniversary every November – with a lot of dancing and delicacies that is surely to go for!

Dinagat-Bakasi Festival

Before, the people in Cordova, Cebu celebrates Dinagat Festival in honor of their fishing culture and livelihood – however, the festival was later associated with the town’s main marine resource: the Bakasi, also Cordova eel, hence, Dinagat-Bakasi Festival. This festival is a major go-to every month of August for their well-known ritual dance which replicates the movement of the eel, the bakasi race, and their cooking contest, with of course, the bakasi as the star ingredient.

Manggahan Festival

Ever tasted the sweet-tasting mangoes from Guimaras, Iloilo? Every April, the people of Guimaras celebrate their independence while promoting their very own delicious mangoes – and the highlight of the event? The “eat-all-you-can” promo on mangoes for only a hundred peso! Everyone, including Filipinos and tourists alike can eat every each of it within a particular time limit, absolutely terrific!

Bawang Festival

Considered as the main ingredient in most Philippine cuisines, garlic is being celebrated at Sinait, Ilocos Sur every month of May to honor its glory in the Philippine history, and of course, to give recognition to Ilocano garlic farmers. What’s interesting in this festival is the parade of garlic floats, street dancing, street presentation, and a lot more kinds of competitions that puts garlic and the farmers in the center stage – and oh, do not forget the garlic themed dishes you definitely should not miss out!

Lanzones Festival

It’s a joy to eat lanzones that is not too sour and definitely sweet-tasting, and you might’ve not been informed that these particular sweet lanzones came from Mambajao, Camiguin. Basically, the townspeople celebrate their thanksgiving for a bountiful harvest every October, in line with the season of the tropical fruit lanzones, and like any other festivals, the lanzones festival highlights a line-up of various activities including street dancing, parade and beauty pageants, and product exhibits that’s open for local and foreign tourists as well. But aside all this, the people are most thrilled for the annual beautification contest of the barangays, indigenous sports, and the representation of local culture that will definitely leave you in awe.

Key Takeaway

The next time you want to have that family vacation, it’s safe to say that you’ll be setting up on some of these food destinations and pretty sure you’re already making plans and gearing up on some of these local food festivals with the whole fam bam because going to the beach is so last season.