Foodie friends

Short and sweet post for the upmost appreciation of this weekends catering adventure.

Had the absolute honor of catering a glamping brunch for a group of friends who all have small trailers, some super fun models.

This property was total goals, equipped with an area for the friends to pull their trailers in a circle under the trees, an outdoor kitchen with a wood oven, pond and fountain with fish, a garden, and the house itself was beautiful.

Such a cool down to earth group, I loved being able to chat with them, and hear what they’re up to, what they come from, and feel the support they have for me in all my endeavors.

A huge reason I cook professionally is to connect with people and create experiences for folks, it was so refreshing to be low key and do just that for the first time this summer and be able to hang my Roux hat on just that.

For the brunch they ordered a fruit plate, bacon cheddar scones, tomato basil scones, and cinnamon rolls.

Heres some pictures & some recipes from this weekend.

Savory Scones makes approx. 16

4 C all purpose flour

1 t kosher salt

2 T baking powder

1 T + 1 t sugar

1/2 C cold butter, cubed

1 1/2 C half and half

+ small additional amount of half and half to brush the tops with before they go into the oven

Flavor ideas to add into the scones:

Bacon Cheddar

1 C bacon, cooked, cooled and diced

1 C cheddar cheese, shredded

1 T paprika

1 t garlic powder

1 t black pepper

Tomato Basil

1 C rough chop basil

1 C sundried tomatoes, rehydrate in hot water

1 T Italian seasoning

1 t black pepper

French Onion

1 C caramelized onions

1 C gruyere or mozzarella

1 T thyme

1 T paprika

1 t garlic powder

1 t black pepper

Herb

1/2 C green onion

1/4 C fresh chopped parsley

1 t garlic powder

1 t black pepper

1 T paprika

Method:

Preheat the oven to 375°F. Line a baking tray with parchment, a silicone baking mat, or lightly grease.

Whisk together the dry ingredients. Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces. Do not let the butter melt, as the butter works as a partial leavener from the steam the butter makes when it is in the oven!

Add half and half, folding to combine. Bring the dough together without over mixing, to make a shaggy dough. If it is dry and crumbly just add more half and half until a dough forms. Transfer the shaggy dough to a well-floured work surface.

Either divide the dough to make different flavor batches, or make one large single flavor batch. Mix in the add ins (add in amounts are for a half batch each, or just kinda wing it) by rolling and folding the dough until evenly combined.

After your additions are evenly incorporated, roll out the dough about 3/4 inch thick, you can cut rounds out with a cutter or roll into a circle and cut triangles like traditional shaping.

Cut the shapes, chill for 15-20 minutes, brush the tops with the half and half, bake for about 20 minutes, rotating the pan halfway through. Serve warm with butter!

Cinnamon Roll Dough​​ large batch makes approx. 32 rolls

3oz yeast

1qt warm water

1T salt

1# 2oz sugar

1t nutmeg

1# shortening

10 ea eggs

4oz milk powder

6# bread flour

Filling:

12 oz sugar

12 oz brown sugar

12 oz butter

3⁄4 oz cinnamon

Method:

Before baking, preheat the oven to 325°F. Mix 95 degree water, 1 tbsp sugar, and yeast together. Let sit until yeast is activated and frothy. Add in milk powder to water and yeast mixture. Whisk eggs separately, add into liquid.

Add in bread flour, nutmeg, sugar, salt, let mix until incorporated, add in softened shortening until combined. Let mix with a dough hook for about ten minutes, until some gluten structure is formed. Allow to ferment one hour minimum, doubling in size.

Roll out 1 1⁄2 feet by 4 feet. Combine the sugars, cinnamon, and softened butter to make a paste, spread the paste evenly across the rolled out dough. Roll up and portion 32 rolls.

Place rolls in a well oiled pan, or on a silicone mat. Let rise again until doubled in size and edges are touching each other, I love soft edges on cinnis, so when I make them for myself I cram them into a pan so they all grow together. I let them sit COVERED at a room temperature of about 70 degrees overnight, or proofing in an oven brought to the lowest temperature then turned off until they reach a good point.

Bake until golden and internal temperature reaches 200 degrees, cover with foil if they are getting too dark.

Cream Cheese Icing

1# cream cheese, very softened!

8 oz butter, softened

6 C powdered sugar, sifted

2 T vanilla

Method:

Make sure your cream cheese is very soft! In an electric mixer, beat the cream cheese until completely smooth, scrape the sides and the bottom of the bowl until everything is smooth.

Add in softened butter until combined, add in 1C of powdered sugar at a time, add in vanilla to finish. For a more glazed finished look, top the rolls while they are hot, for a more stable icing add once cooled slightly.

If you have any questions about these recipes please comment and reach out!

If ya like what you see here, my food instagram is @aroselarren.roux, I do own a small catering and event company, so if you need anything for whatever reason, drop me a line on my Instagram or at rouxeventco@gmail.com

Have a tasty day, y’all!

Audrey