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Archives for December 2014

December 20, 2014 by Crushed Ice Events: Louisville Catering

‘Tis the Season

Crushed Ice Catering has certainly been busy this Holiday Season thanks to all of our fabulous clients! We can’t thank them enough for making our jobs so incredibly fun. Take a look through these awesome photos of The Ice House & our menus!

Enjoy your Holiday! On behalf of the entire Crushed Ice Catering & The Ice House team, Merry Christmas & Happy New Year!

University of Louisville
Department of Cardiovascular & Thoracic Surgery

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Blue Crab Cake with Lemon Citrus Aioli Crushed Ice Catering
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The Ice House
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Dessert Station
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Dessert Station
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The Slider Bar

 

J & L Marketing

See their awesome video here!

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The Ice House
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The Ice House
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The Molly Ringwalds at The Ice House
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The Ice House
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Entree Station of Sorghum & Gingersnap Crusted Ham & Sweet Tea Brined Bone-In Chicken
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Sorghum & Gingersnap Crusted Ham
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Side Station of Mason Jar Winter Chop Salads & Country Style Green Beans
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Salad & Sides Station
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Dessert Station including Bourbon Ball Bread Pudding & Phlen’s Bakery Holiday Cookies
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Late Night Snack of French & Sweet Potato Fries

 

Patrick O’Sheas Irish Pub

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Salad & Sides Station
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Salad & Sides Station
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Dessert Bar
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Dessert Bar

 

Thorntons

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These Beautiful Centerpieces are available for rentail through Crushed Ice Events

 

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Buffet Decor
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The Builders Exchange of Kentucky

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The Ice House Lounge Furniture available for rental
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The Ice House
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Mixed Greens Salad wrapped in Cucumber Ribbons
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Chilean Sea Bass & Roasted Beef Tenderloin
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Mexican Spiced Chocolate Pot de Creme with Vanilla Poached Pear & Almond Cream

And there’s still more to come! We will busy with Holiday Events this week. Don’t forget about spending New Year’s Eve at The Ice House with all of us! The theme is Old Hollywood, and it’s going to be a spectacular evening. See all the info here. Call our office today to purchase your tickets!

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NYE at The Ice House

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December 3, 2014 by Crushed Ice Events: Louisville Catering

Crushed Ice Catering Recipe of the Month: December

Traditional Irish Pudding

Crushed Ice Catering’s December Recipe of the Month will definitely be a crowd pleaser whether you’re serving the dessert at a large holiday party or just sharing it on a cozy evening with family!  Happy Holidays, everyone!

Pudding Ingredients

Yield: 2 Puddings

  • 1 Cup Granulated Sugar
  • 1 Cup Butter, Room Temperature
  • 1 Cup Milk*
  • 2 Eggs, Beaten
  • 1 Teaspoon Baking Soda
  • 3 Teaspoons Baking Powder
  • 3 1/2 Cups All Purpose Flour, Plus 2 Tablespoons
  • 1 1/2 Cups Raisins, Finely Chopped
  • 1 Cup Dates, Chopped
  • 1/2 Cups Walnuts or Pecans, Chopped
  • 3 Tablespoons Candied Orange or Lemon Citron, Finely Chopped
  • 1 1/2 Cups Chopped Apples, Peeled
  • 1 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Cloves
  • 1/4 Teaspoon Ground Nutmeg
  • Boiling Water

* 1/2 Cup Fruit Juice & 1/2 Cup Brandy may be substituted for the milk if desired

Nutmeg Sauce Ingredients

  • 2/3 Cup Granulated Sugar*
  • 1 1/2 Teaspoons Cornstarch
  • 1/8 Teaspoon Salt
  • 1 Cup Boiling Water
  • 1 Tablespoon Butter
  • 1/2 Teaspoon Ground Nutmeg

*Brown Sugar may be substituted for Granulated Sugar if desired

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Photo found on www.livinthepielife.com

 

Pudding Directions

  • Grease two 2LB Coffee Cans, Two 2QT Pudding Molds, or Two 2QT Oven Proof Deep Dishes.
  • In a large bowl, combine sugar, butter, milk, eggs, molasses, salt, baking soda, baking powder, and flour.  Add raisins, dates, nuts, candied orange or lemon citron, apples, cinnamon, cloves, and nutmeg.
  • Fill each greased pan 1/2 full of batter.  Cover tops of pans with lids or 2 layers of aluminum foil.  In a large pot or roaster, place molds on trivets or a rack.  Add boiling rater 2/3 up the sides of the mold.  Bring water rapidly to a boil.  Reduce heat to Medium-Low, and cover pot or roaster.  Boil Gently for 4 to 4 1/2 hours, adding more boiling water when necessary or until fork comes out clean when put into the center of the pudding.
  • Remove from heat and cool.  Store in refrigerator, covered, until time to serve.  The puddings will also freeze well.
  • To serve, steam for one hour before serving to heat thoroughly.  Unmold and serve hot with Nutmeg Sauce.
  • For the Nutmeg Sauce: In a large saucepan over Medium-High heat, combine sugar, cornstarch and salt.  Add boiling water to cook, stirring constantly, about 3 minutes, until ingredients are well blended.

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Crushed Ice Catering
217 E Main Street #102 Louisville, KY 40202
Phone: (502) 589-4700
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Saturday: By Appointment Only*

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