ROSH HASHANAH & SUKKOT PACKAGES

                                              

It's time to host a delicious dinner party to celebrate the holidays! Feeding up to 10 people may seem like a tough task but with our all-in-one package you will receive your selection of 4 mouth-watering courses ready to serve. The best part is that it's all for under $300! Village Crown is happy to present a menu more cost effective than a restaurant and delivered right to your door. Check out a delicious sample menu taken from just a few of our amazing options: 

Salads 

Trio of Hummus, Roasted Eggplant and Spicy Cumin Carrots 

Appetizers 

Salmon with Red Peppers & Tomatoes 

Entrees 

Beef Bourguignon with a Vegetable Medley in a Red Wine Reduction 

Sides 

Carrot & Raisin Cinnamon Tzimmes 

Mujadara of Rice with Lentils and Caramelized Onions 

Desserts 

Flaky Apple Strudel 

The Perfect Pairing for Passing!

What better way to liven up the party than decadent passed hors d'oeuvres paired with a tasty beverage. Especially during the summer when it's warm and your guests are thirsty. Avoid crowding at the bar and pass around a memorable mini beverage to go with your delicious appetizers.

We're absolutely loving this trend, especially the tiny patron bottles with tiny straws! Whether it's mini sliders and beer sips or tiny tacos and micro margaritas, everyone will be interacting, smiling and of course toasting to you! Cheers!

Don't Forget the Bar!

Time to get creative this summer with exciting outdoor wedding ideas! As much as you want your guests to keep from decimating your open bar, you still want them to be amazed while they do it! 

 
We love these rustic and classic looking wood bar ideas for your summer time celebration.Whether you're going vintage, cozy, upscale or unique, make your outdoor bar warm, inviting and interactive. Guests will be clinking their champagne glasses and toasting to an awe inspiring and memorable event! 

Ask our expert catering planners about your open bar package today!

Mother's Day Madness

What are some of your favorite Mother's Day treats? Village Crown loves making these yummy chocolate strawberries, fresh fruit slices and mini cupcakes! 

Favorite Kosher Recipe: Pumpkin Empanadas with Mint Dipping Sauce

Tired of the same old thing? Try something fun and delicious like pumpkin empanadas!! Pumpkin isn't just a fall flavor, use this tasty treat with mint dipping sauce to surprise your guests:

Makes 20

2 tablespoons vegetable oil, divided
1 ½ cups pure pumpkin
1 small onion, chopped
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon turmeric
1/4 cup currants or raisins, softened 10 minutes in hot water to cover
Store bought pie dough or homemade pie dough
1 large egg, slightly beaten
Cilantro Mint Dipping Sauce (below) or other chutney

Preheat oven to 375°. Rub a rimmed baking sheet with 1 tbsp. oil. Spread pumpkin on sheet and roast, uncovered, turning once, till tender when pierced, 30 minutes. 

Meanwhile, heat remaining 1 tbsp. oil in a large frying pan over medium heat. Add onion and cook, stirring often, until translucent, about 2 minutes. Stir in spices and cook until fragrant, about 2 minutes. 

Transfer onion to a medium mixing bowl. Drain currants and stir into bowl. Add warm pumpkin and mix well, mashing with back of a spoon to create a slightly chunky mixture. 

Working with one pie-dough disk at a time, roll dough on a lightly floured surface into a 1/8-in.-thick round. Using a 4-in. ring cutter, cut out 20 circles, rerolling scraps.

Mix 1 tablespoon water into egg and brush onto dough rounds. Spoon 1 tablespoon pumpkin mixture into center of each round, fold over, and seal edges with tines of a fork. Line 2 baking sheets with parchment. 

Arrange empanadas on sheets, spaced slightly apart.
Bake until golden brown, 15 to 20 minutes. Serve with chutney.

Make ahead: Follow recipe through step 5. Freeze in an airtight container. Then bake from frozen, 25 to 30 minutes at 375°.

Cilantro Mint Dipping Sauce

1 jalapeno chile, stemmed
2 cups cilantro leaves
12 large fresh mint leaves
2 tablespoons vegetable oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt

In a food processor, pulse jalapeno, cilantro, and mint until reduced in volume by half. Add 2 tbsp. water, the oil, lemon juice, and salt. Whirl until smooth, adding 1 more tbsp. water if needed.

Recipe from: http://www.gourmetkoshercooking.com/2014/03/pumpkin-empanadas-with-mint-dipping-sauce/