Baby Jake's First Birthday

So sorry it's been a while since I've updated the blog. Life and work are both SO busy right now, which leaves little time for inspiration and creativity... Luckily, I've been asked to do some desserts here and there, which always makes for some good content :) Read on and scroll on to see one of the more recent events I got to help out with!

I was asked if I could make some fun desserts and a cake for this precious baby's first birthday. Jake recently turned one! It was a great privilege to be able to contribute to this celebration for this sweet family.

For this event, Jake's family had requested some strawberry and blueberry champagne tarts, a two tier funfetti and lemon cake, and the cutest "1" shaped rice krispies for the kids. It was a perfect choice for the season- so refreshing and summery! 

A huge thank you to Tiny Atlas Photography (link to the website here), who took these amazing photos. Esther and I have actually worked a few events together, and I am always amazed at how stunning the results are. When I got to the venue, the lighting was pretty difficult to work with, but somehow Esther and her team worked magic! I would highly recommend Tiny Atlas for any photography needs. 

Also a big thank you to Julie, James, and baby Jake for letting me be a part of the celebration. I hope you all loved it!

Appa's x Delici-owh-so

I recently got the opportunity to partner with a local pop-up in Atlanta! A couple friends of mine invited me to join them as they bring sushi burritos and poke bowls to Atlanta. They will be popping up behind Irwin Street Market in Atlanta every Sunday 5:30pm-8:30pm for all of June and July (minus July 4th weekend). Everything is super delicious, made with love, and worth the wait!

I'll be featuring a different dessert (maybe two) every week. They'll have delici-owh-so macarons and cream puffs, alternating. The flavors will be different every time, so you should come out and try them!

This week, I featured a green tea cream puff. They were topped with a crispy craquelin, which brought a fun texture and a sweetness that accompanies the choux pastry perfectly. They were filled with a light green tea filling that makes for a perfect ending to the sushi meal.

If you're local, this place is a MUST-TRY!!! The bowls and burritos are perfectly seasoned, and they're even better with the appa and umma sauces. Appa is spicy, and umma is sweet. It's a perfect topping for the fresh fish and crispy veggies. "Appa" is father in Korean, and "Umma" means mother. It's a cute and clever way to describe the sauces, and the flavors do not disappoint!

You can definitely tell that all of the food is made with a lot of love, effort, and passion by this one adorable family! I love that I get to take part in bringing great food to our city, and hope that everyone gets the chance to make it out! We put a lot of thought into every element of what we're sharing, and we look forward to the weeks to come! Follow @appasatl and @deliciowhso to see more updates on the featured desserts!

Welcoming Baby Matthew!

This weekend, I was able to cater a baby shower for one of my friends from church! She's expecting her second- a little baby boy!! I was extremely excited to work with her to make some tea/brunch themed food for everyone who came to welcome baby Matthew!

One of the items on the menu was quiche! I was able to come up with 3 different flavors- caramelized onion, spinach and feta, and ham and cheddar. They were a great compliment to one another, and to the rest of the menu. I've included the recipe for the spinach and feta and ham and cheddar below!

You can get creative with the fillings for the quiche! The crust is a flaky pastry that greatly accompanies the rich egg custard filling. Any filling would go great with this!

Assorted Mini Quiche (makes 24)

Crust:
9 oz All Purpose Flour
1 stick Butter
3 tbsp Shortening
3 oz Cold Water

1. Cut the cold butter into small cubes (1cm x 1cm).
2. Put the pieces into the flour and salt. Make sure each cube is coated.
3. Press the butter to flat pieces. Add the shortening.
4. Rub the butter between your fingers to make flakes. Continue until the butter chunks are about the size of a pea.
5. Create a well in the center of the flour and pour your cold water into it.
6. Bring your flour towards the center of the well a little bit at a time, until it is completely incorporated.
7. Flatten your dough slightly and wrap it in plastic. Place in the fridge for about 30 minutes to 1 hour, until it is chilled.

Filling:
1 cup Milk
3 Eggs
2 Egg Yolk
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder

1. Lightly beat your eggs and yolks.
2. Add milk and seasoning.
3. Pour into a container with a pour spout, or a liquid measuring cup. 

Topping:
Spinach
Feta Cheese
Cheddar Cheese
Ham

1. Preheat the oven to 325 degrees F. Lightly grease two muffin tins.
2. Roll out your crust dough to about a quarter inch thick.
3. Use a 3 inch round cutter to cut out rounds.
4. Place the round into the muffin tin.
5. Press the dough into the bottom and sides of the tin. If you must re-roll the dough, be sure to chill it for about 15 minutes in between rolls. This is so the dough has a moment to rest and does not shrink.
6. Place spinach and feta cheese into to bottom of 12 crusts. You should tear the spinach to fit well into the crust.
7. Cut cheddar cheese and ham into small pieces, then place into the bottom of the remaining dozen crusts.
8. Pour the filling into the crust, filling almost to the top of each crust. You want to leave a short amount of space, just to prevent overflowing.
9. Bake the tarts for about 25-30 minutes, until the crust is golden and the custard is set.
10. Cool slightly and remove from the tins.

We had a few other great menu items to enjoy, too: scones and peach jam, tea sandwiches (egg salad, cucumber, and tomato), portabello and goat cheese spread with crackers, pumpkin cheesecake, cupcakes, and of course, macarons! We also had a fun blueberry spritzer for the ladies to enjoy. 

I loved getting the opportunity to serve Helen and her family and some of our friends before the arrival from baby Matthew! We are so excited to welcome him into the world!!! If you want to have a deliciowhso catered event, click the tab above, and be sure to contact me! I'd love to connect and work with you to make your event perfect! :)

Chi and Yusuke Wedding

Chi and Yusuke had a really beautiful wedding back in October. I was honored to be able to work with them to develop the cake that they wanted! Chi reached out to me towards the beginning of this year to see if I'd be able to do their wedding cake. A couple phone conversations and a tasting later, we had a plan for the perfect cake!

Chi and Yusuke ended up deciding to do a white sponge with a light chocolate mousse filling for their flavor. They wanted the cake to have a smooth buttercream on the outside, with a palette knife finish and decadent florals. They got the most beautiful gold cake topper that perfectly complemented the flowers.

This couple was such a joy to work with- they are both Atlanta artists and animators. They work together and have been dating for years! Chi made her own invitations and a lot of the decorations. Chi and Yusuke are a really kind couple, and I look forward to being able to work with them again!

Chi graciously provided me with these beautiful pictures taken by their photographer at the wedding. Chris Wong, an Atlanta-based photographer took these stunning pictures. You can check out more of his work at his website.

Stay tuned for a fun recipe to celebrate fall next week!!! I think the technical difficulties have been solved- I'm so looking forward to posting regularly again!

Sung and Joseph Wedding

I was given the privilege of being a part of this couple's special day! Sung approached me about making a cake and some mini cupcakes for their wedding day. I was able to work with her to figure out what exactly they were looking for.

In the end, the cake turned out great, and Sung and Joseph loved the flavors. They went with a vanilla sponge with a light chocolate filling. I made a light chiffon cake with an airy chocolate mousse for them to enjoy.

The design of the cake perfectly accompanied the decor of the church, and fit the theme of their event altogether. A big thank you to Chil studios for sharing their photos from the day with me. You can see more from Sung and Joseph's wedding on their [website].

Congratulations to the new couple! I hope that you are blessed with a fruitful marriage. Again, thank you for letting me be a part of your day!

If you would like a delici-owh-so catered event, you can click the contact tab above. I'd love to be a part of your next event!

Steak, Tomato, and Feta Bruschetta (Adorn Dinner Party)

I recently prepared food for a dinner party for Adorn Media Group. It was a fun experience, and I got to meet some great ladies! The dinner was family style, with drinks, dessert, and lots of food! It was a great time to talk and connect!

One of the more popular dishes was a steak, tomato, and feta bruschetta.  I used a honey glaze on the steak to add sweetness, which contrasted well with the tart feta cheese and tangy tomatoes. The bread was a great addition, but also a perfect vessel to bite into! The balsamic glaze was a perfect topper to finish!

Steak, Tomato, and Feta Bruschetta (makes 24)
1 Baguette
1/4 tsp Salt
1/4 tsp Pepper
2 tbsp Olive Oil
24 Grape Tomatoes
8 oz Feta Cheese, Crumbled
1 lb Flat Iron Steak
1/4 tsp Salt
1/2 tsp Garlic Powder
1/4 tsp Pepper
1 tbsp Honey
Balsamic Glaze or Reduction

1. Slice the baguette into about 1/2 inch slices. Lay them flat on a sheet pan and sprinkle with salt, pepper, and olive oil. Toast in the oven at 350 until dried out and slightly golden on the edges.
2. Slice grape tomatoes into 4 pieces.
3. Cut steak into manageable pieces, and season on both sides with salt, pepper, and garlic powder.
4. Preheat the pan. When it's hot, add the steak and cook until done, about 2 minutes on each side. Check by applying pressure (learn how to cook the perfect steak here),
5. After it's done, brush the outside of the steak with the honey, then rest for 10 minutes.
6. Cut the steak into thin slices.
7. Layer the bruschetta with bread, tomatoes, steak, feta, and balsamic glaze. Serve immediately.


The steak bruschetta is a pretty simple way to impress guests at your next dinner party! It's a great hors d'oeuvre, and can be made beforehand. All you have to do is keep all the components separate (and the steak warm) until you're ready to stack and serve!

Here are some more pictures from the event!

Summer Peach and Honeysuckle Cocktail (recipe here)

Pesto Pasta with Golden Tomato [chicken on the left] (Pesto recipe here)

 Portabello and Goat Cheese Spread on Toast with Spinach (recipe here)

 Caprese Salad Skewers

Green Bean Salad with Cranberry and Almonds (recipe here)

 Coffee Chocolate Chip Cookie with Vanilla Ice Cream (recipe here)

Overall, the event was a great time, and I wish adorn luck as they continue to serve their tastemakers!

Photos taken by Johnny Cheng (www.JohnnyChengPhotography.com)

Berry Mint Mojito

A couple of weeks ago, I catered a bloggers brunch with some of Atlanta's top style bloggers at Lululemon. It was great to experience catering for the women, and it was awesome to be able to see their smiling faces upon eating the food.

One of the most popular items on the brunch buffet was the berry mint mojito! It's a beautiful summery drink that boasts fruity, refreshing flavors. It's easy to make, and makes a beautiful presentation to any guests you serve it to. The cocktail is very light, refreshing, and delicious!

Berry Mint Mojito (Makes 6)
1 cup Sugar
1 cup Water
8 Mint Leaves
6 oz White Rum
Strawberries
Raspberries
Blueberries
Blackberries
1 liter Sparkling Water

1. In a small pot, bring the sugar and water to a boil.
2. Tear the mint leaves a couple of times and add to the sugar solution.
3. Allow the sugar solution to cool completely. Then, strain into a vessel, such as a jar, to pour into glasses. Place the vessel with the solution into the fridge to make it cold.
4. Place a couple of each berry into the bottom of a highball glass with about an ounce of rum and an ounce of the sugar solution.
5. Use a muddler or the end of a wooden spoon to muddle the berries into the rum and sugar solution.
6. Add sparkling water to fill the glass, and add a few ice cubes to keep cold.
7. Garnish with a sprig of mint and serve immediately.

Not only is this drink simple and quick to make, it is entertaining to watch! It's a great way to spruce up a party- and show off your excellent bartending skills ;)

Now, for the brunch recap! This was actually my first delici-owh-so catered event, and it was actually pretty successful! The ladies seemed to enjoy the food, and the space was very well made for the type of event that Lululemon was hosting. At the brunch, people discussed visions and goals, which actually made me think about some that I have for this blog. This blog started out as a simple way to share my passion for food, and expand on it by honing my photography skills, and sharpening my writing skills. Of course, I will always have more to learn, but I think over the past year I've been developing more of a vision for myself as a blogger, but also as a professional. I hope to continue to be able to touch people's lives through my love of food, but in a more tangible way- through catering for them! I hope to get into doing desserts for small weddings and small events like this! I think this brunch was a small step to developing delici-owh-so as a brand. Still, there's much to plan and look into before I can make any of those goals a reality. Although that description sounds pretty vague, I hope it keeps all the readers on edge for what's to come! Anyways, here are some pictures from the brunch!

Spinach, Heirloom Tomato, and Goat Cheese Frittata

This frittata was very light, fluffy, and healthy! A perfect brunch option for any vegetarians out there!

Bacon Cheddar Biscuits- recipe here!

These biscuits are flaky, flavorful, and scream southern comfort! Simple and delicious!

French Toast with Orange Anglaise and Mixed Berries (Left); Desserts (Right)- Nectarine Mint Macarons, Coffee Chocolate Chip Cookies, Blueberry Muffins (click items for recipes!)

The macarons were the biggest hit for this event- and the recipe is posted on the blog! Be sure to check it out :)

Mimosa (left); Berry Mint Mojito (right)

These were very popular drink items that went perfectly for an afternoon brunch! :)

Photo By Futuristic Vintage

Me with the buffet :)

If you'd like your event to be delici-owh-so- catered, check out the box to the right! You can leave messages and ask about having your event catered by delici-owh-so! Not only do I cater brunches, but you can also special order custom macarons!

Nectarine Mint Macarons

Earlier today, I catered a bloggers brunch for Lululemon! It was a great experience, and I'll be posting more from it next week! One of the dessert items I made for the brunch was this macaron! It's a refreshing macaron with a mint white chocolate ganache and a tangy nectarine jam! Perfect for any summer party!

Nectarine Mint Macarons (Makes about 20 Macarons)
Shells
100g Almond Flour
120 g Confectioner's Sugar
50 g Granulated Sugar
70 g Egg Whites (2 large whites)
1/2 tsp Red and Yellow Gel Food Coloring

1. Pulse almond flour and powdered sugar in a food processor until very finely ground. Be careful not to grind too long, because it will release all of the oils, ruining your final product.
2. Sift the powder with a medium-mesh sieve.
3. Place the particles that are too large to fit through the sieve back into the food processor, pulse, and sift again. Throw out the excess pieces.
4. In a grease-free bowl, place your egg whites and sugar. Allow to sit for a few minutes to begin to dissolve.
5. Use grease-free beaters on high speed to whip the egg whites to stiff peaks.
6. As the meringue reaches stiff peaks, add food coloring until you reach the desired color.
7. Use a rubber spatula to fold the dry ingredients into the meringue until the batter moves slowly, like lava. If you run your spatula through it, it should fall together after 5-7 seconds.
8. Put the mixture into a piping bag fitted with a large round tip (3/8 inch). 
9. Pipe rounds that are about an inch apart onto a nonstick baking mat (silpat) that is placed onto a cookie sheet. 
10. Do this by holding the bag straight up about half an inch above the silpat, applying pressure to the bag until about 1 inch in diameter, stopping pressure, and then removing by moving hand in a very small circular motion to release the tip from the macaron shell. Make sure there is enough space to spread.
11. Rap your cookie sheet/sheet pan on the table a few times to make sure there are no bumps on the macaron shells.
12. Let rest until dry to the touch (about 30-45 minutes, longer on rainy days).
13. Preheat oven to 300 degrees F. If you have a convection oven, use convection.
14. Bake macaron shells on the second shelf of the oven for 14-17 minutes, until they do not wiggle when nudged.
15. Remove from oven and allow shells to cool completely before removing from the silpat.


Whipped Mint Ganache
6 oz White Chocolate
3 oz Heavy Cream
3 Mint Leaves

1. In a small pot, scald cream.
2. Place white chocolate in a bowl, and pour the hot cream over the chocolate.
3. Allow it to sit slightly, and then mix to incorporate completely.
4. Finely chop the mint leaves and add to the white chocolate ganache. 
5. Allow the ganache to cool and set slightly.
6. Once the ganache is thick, use a mixer to whip to medium peaks. Pipe immediately.

Nectarine Jam
2 Nectarines
1/4 cup Sugar
1 oz Water

1. Cut nectarines into small pieces. They do not need to be exact.
2. Place into a pot with sugar and water.
3. Heat on low to medium heat and mix occasionally to avoid burning.
4. Heat until the nectarine is soft and can be crushed easily with a spoon.
5. Pour the mixture into a food processor and pulse a few times to ensure there are no large pieces.
6. Allow the mixture to cool completely before you pipe into the macaron shell. You can speed up the process in the fridge in a thin sheet.

Assembly
1. Pair the shells by size. You should have about 20 pairs of shells.
2. On the surface of the bottom of the shell, place a small pinch of jam in the center. It should be enough for a small surprise. 
3. Put the ganache into a piping bag with the same tip that you used to pipe the macarons.
4. Pipe the ganache so that it is covering about 1/2 of the surface of the bottom of the shell.
5. Put the pairs together to create a "sandwich". 
6. Place in the fridge overnight to allow the flavors to develop.
7. Let the macarons come to room temperature before you serve them.

Though the thought of nectarine and mint seems a little strange, the combination is extremely refreshing and delicious! This was a huge hit at the brunch, and I'm sure it will be a hit with your friends as well! :)

Stay tuned for a full post on my first solo catering event next week!!!

Handmade Pasta

There's something endearing about making handmade pasta. It takes a bit of effort (especially if you don't have a standing mixer...), and a little elbow grease but it is a completely different end product than storebought, dry pasta. Its simple to make and a great way to impress guests.

Handmade Pasta (makes 3 servings)

1 cup Flour

7 Egg Yolks

1. Pour the egg yolks over the flour and knead to a stiff dough. 

2. Make sure that the flour is completely incorporated into the egg yolks. This is easier with a standing mixer with the dough hook attachment, but it is possible to do by hand. 

3. Cut the dough into thirds and then roll each third into a very thin sheet. 

4. Be sure that the pasta is rolled as thinly and evenly as possible. It should be almost paper thin. 

5. Use a pastry roller to cut the dough into thin strands or whatever shape you choose.

6. When cooking the pasta, season the water and boil until tender, about 7 minutes. 

7. Drain and rinse the pasta under cold water and add to whatever sauce you choose. 

There are several pasta recipes on this blog if you need to come up with a sauce :) Just type in pasta in the search bar to the right! 

This pasta freezes well, as long as it is well wrapped. It's a relatively quick process and pretty much foolproof :) 

Update: there's a new box to the right that allows for messages and catering inquiries! If you are interested in having a delici-owh-so catered event, send me a message and I will get back to you ASAP. This mainly applies to Georgia locations, but I would love to read messages and delici-owh-so experiences from anywhere!