published: Wednesday, January 23, 2013
Action Stations work at any large party or meeting
This week I have been in Palm Beach Gardens at Palm Beach Gardens Memorial Hospital getting ready for our Compass Community Council meeting that is happening tonight.
The CCC is a yearly gathering of leadership and clients from the southeastern region for Compass Group, who is the parent company of Morrison Healthcare, the sector that I work for.
Tonight we will be in the convention center doing an action station party. An action station party is where we set up individual stations all around the event and cook food to order, right in front of our guests.
Tonight's CCC menu will be from our "Limited Time Only" promotions that we are doing this year. The first station will have the Pear and Walnut salad that I wrote about a few months back, the second will be an Apple and Sweet Potato Bisque, followed by a Moroccan Vegetable Stew with Quinoa and finally a Lemon Ice Box Cup cake with Coconut.
I especially like doing large parties in this format because everyone is up moving around from station to station and not waiting to be dismissed from their tables to go to the buffet line. Action stations allow the guest to pick when and what they want to eat at any time during the party and they get the visual of the chefs preparing the food at each station.
If you are thinking of hosting a large party might I suggest doing it as an Action Station party. You will find that your guests will be impressed with the interactions with your chefs that you have cooking at your party.
This week I have included the recipe for the cupcake that we are doing tonight. Cheers, Chef
12 portions 1 ounce Gelatin Mix, Lemon
1/4 cup Water, Boiling
1-1/3 cup Yogurt, Vanilla, Low Fat, 64 oz, Pouch
5-1/3 ounce Cream Cheese, Softened
2-2/3 ounce Butter, Unsalted
13-1/3 ounce Mix, Cake, Yellow
1 cup Water, Cold
1/4 cup Coconut, Sweetened, Shredded
2/3 cup Raspberries, Fresh
12 each Mint, Fresh, Sprig
12 each Cookies, Vanilla Wafer
1. Make sure butter and cream cheese are softened at room temperature before you begin.
Whisk together the gelatin and the boiling water until it is dissolved. Transfer the mix to a stand mixer and turn it on low speed to start cooling the gelatin.
Slowly add the yogurt, scraping down the sides of the bowl when necessary. Turn the mixer up to medium speed and slowly incorporate the cream cheese and the butter.
Allow the mixture to cool for 20-25 minutes before placing in a piping bag. Hold until ready to pipe on cupcakes.
2. In a stand mixer fitted with a paddle attachment combine the cake mix with the water and mix at medium speed for 3-5 minutes.
Using a 2 oz. (DP-20 *Yellow*) Portion scoop, scoop the batter into prepared muffin tins, using either bakery liners or floured/greased cupcake pans. Bake the cupcakes at 325 degrees at low fan for 16-18 minutes or until a toothpick inserted comes out clean.
Place the cupcakes on a cooling rack and allow to cool completely before frosting.
3. Once the cupcakes are cool pipe 2 oz. of icing on each one using a pastry bag fitted with a star tip. Top each of the frosted cupcakes with a 1 tsp. of shredded coconut, one vanilla wafer cookie, one fresh raspberry and a spring of mint.
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