Jesse Bluma at Pointe Viven: Catering pastries, baked goods, and desserts



Jesse Bluma at Pointe Viven: 
Catering pastries, baked goods, and desserts





Enhance your next event, party, or occasion with gourmet treats by Jesse Bluma at Pointe Viven.  My sweets and treats are made with respect for quality, local, fresh, and organic ingredients.  I look forward to working with you as a client on the designs and specifics.

Contact me for your next

Birthday Party
Corporate Event
Grand Opening
Show
Holiday Dinner
Engagement Party
Wedding Shower
Bridal Shower
Open House
Graduation Party
Retirement Party
Life Celebration
Award Ceremony
Media Shoot
Fashion Show





For the best experience here are a few tips and reminders:

First, it is important to communicate what you are looking for, what you don't like, and ideas you have seen.  Good communication, especially good listening, is key to a successful experience.

Next, it is essential we discuss the mood, feeling, and what you envision.  Formal, beachy elegant, Latin, etc.

After committing to a concept a price point will be determined based upon the number of items, decorations, delivery, shipping, and other necessities.

Thank you,

Jesse Bluma



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Sweet Potato Matchsticks with Caramelized Onion Dip by Jesse Bluma



Sweet Potato Matchsticks with Caramelized Onion Dip





This recipe for sweet potato matchsticks is a great way to elevate your dishes and a fun way to include good food into your diet.  Sharing ideas together, like this recipe, is essential to better enjoy the process of doing anything and the final product.  Sweet potatoes add flavor and nutrition (no fat, no cholesterol,  and a good source of fiber, and vitamin A) to dishes, adding that salty sweet flavor to soups, sandwiches, salads, and more.  Homemade sweet potato fries are less expensive than in restaurants and you can create your own personalized flavors.


Recipe


Ingredients

3 sweet potatoes (Not yams.  Sweet potatoes are typically orange, while yams are black with white flesh.)


Broth, wine, or butter

Curly-leaf parsley

1 cup Greek yogurt

Sea salt

Yellow onion


Preheat oven to 425 degrees Fahrenheit or 218 degrees Celsius..

Wash and dry sweet potatoes.

Cut sweet potatoes:  
Cut each potato in half, crosswise (not vertically).
Cut potato halves lengthwise (vertically) into 1/4 inch pieces.
You will then have more stable pieces or planks from which to cut the matchsticks.
Remember to keep your finger tips away from the blade of the knife.
Take each 1/4 inch plank or a couple planks stacked, then cut planks lengthwise into 1/8 inch matchsticks.



Transfer to a large bowl, add 1 tablespoon olive oil, and 1 teaspoon sea salt.

Stir to coat the matchsticks well.

Line a baking sheet with parchment paper.

Transfer matchstick to baking sheet in a single layer.  (You may have to bake in batches.)

Bake in oven for 15-20 minutes.  (Check through oven window to ensure no burning.)


Serve warm.



Dip


Preheat a large skillet to medium-high temperature.

Peel and dice an onion into even size small pieces.

Place 2 tablespoons olive oil into the skillet.  (*Note:  The oil is ready when it ripples.)

Add in the diced onion.  

Stir in a pinch of salt.

Continue to stir until onion turns darker in color and is nicely browned.

At the end, add in a small amount of broth, wine, or butter to deglaze the pan.  The broth, wine, or butter will evaporate, allowing the onion to be loosened from the skillet with a wooden spoon.

Wash and pat dry parsley. 

Mix 1 cup Greek yogurt, 1/3 cup caramelized onion, and 3 tablespoons snipped parsley.







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Photo Credit:  mssweetpotato.org

Chicken Broth: Ten Ways to Enhance Meals by Jesse Bluma



Chicken Broth:  Ten Ways to Enhance Meals




This recipe for chicken broth is a great way to enhance your meals.  One of the main purposes for sharing any of my recipes is to share those things that elevate the way we do things.  Not simply to provide a recipe.  Sharing ideas together and the best information is essential to enjoy the process of doing anything and the outcome.  Out of the trillions of recipes you can learn, this one is essential to making your everyday meals, party foods, and holiday dinners much better.  Chicken broth adds flavor to dishes and can be stored in air tight containers in the freezer for up to four months.  Homemade chicken broth is less expensive than store bought and you can create your own spin on it.

What is broth?  What's the difference between broth and stock?  How else can broth be used?

"Broth" originates from German and Old English, referring to heating and boiling.

Broth is made by a process of boiling water with meat or poultry on the bones, vegetables, or some combination.  Stock refers to boiling bones with water.  The two terms are often used in interchanging ways.  Many times recipes will call for stock and provide directions for broth, and vice versa.


Chicken Broth Recipe by Jesse Bluma

Ingredients

*Note:  use organic ingredients.

1 organic, whole young chicken (after preparing broth use the chicken meat for another dish)
2 large yellow onions coarsely chopped
2 large stalks celery coarsely chopped
2 large carrots coarsely chopped
2  Hungarian peppers/hot yellow pepper/hot wax pepper (unseeded)
1 yellow bell pepper (seeded)
2 red bell peppers (seeded)
1 orange bell pepper
6 cups water


Prepare


*Note:  Make the broth the day before making soups or other dishes with it.

Peel and rough chop yellow onions.
Wash, dry, and rough cut 2 stalks celery, 2 carrots, hungarian peppers, yellow, red, and orange bell peppers.
Place whole chicken, onions, celery, carrots, hungarian, and bell peppers in a large stockpot.
Add six 6 cups cold water.
Cover and bring to a boil.
Reduce to a very gentle simmer, keep covered, and cook for approximately 2 hours.
Skim off any “skin” that may form at the top.
Remove the chicken from the stockpot, using utensils and being aware of the high heat.
Place a colander in a large bowl that will hold the stock.
Pour the remaining contents into the colander, staining out the vegetables.
Cut the chicken into smaller chunks to cool faster before refrigeration.
Divide the broth liquid into smaller containers for faster cooling before refrigeration.
(Broth will last three days in an air tight container in the refrigerator and in the freezer for four months.)
The following day remove the layer of fat at the top of the liquid with a spoon.  Discard the fat in the trash, not down the sink drain.

Salt and pepper to taste, depending upon its use in other dishes.


Ten Ways to Enhance Meals with Broth

Broth and stock can be used to enhance meals.  The following list contains soups, fish, casseroles, and other uses.  There are numerous possibilities for its use.

Chicken Broth with Shiitake Mushrooms and Broccoli
Revitalize left over meats, chicken, vegetables, and casseroles






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Image courtesy of [image creator name] / FreeDigitalPhotos.net


Sopa de Albondigas with Caramelized Onions and Sweet Potato Matchsticks by Jesse Bluma








Albondigas soup originates from Spain, with influences of Europe and the Middle East.  My recipe below is based upon the recipe my aunt uses to make her version.  She uses hamburger, while I use Soyrizo.  Additionally, I added a Greek yogurt, caramelized onion, and sweet potato matchsticks for topping.  This is one of those soups that you can make your own.   



Ingredients 
(*Note:  use organic ingredients)


1 organic, whole young chicken (after preparing broth use the chicken meat for another dish)
3 large yellow onions coarsely chopped
4 large stalks celery coarsely chopped
4 large carrots coarsely chopped
2  Hungarian peppers/hot yellow pepper/hot wax pepper (unseeded)
1 yellow bell pepper (seeded)
2 red bell pepper (seeded)
1 orange bell pepper
1 green bell pepper
water

1 tablespoon fresh cracked pepper

6 garlic cloves
1 pound Soyrizo (a store bought soy with flavor of Mexican chorizo)
1 cup, plus 3 tablespoons organic Texmati rice (a store bought rice blend of long grain rice and basmati rice)
1 can whole tomatoes (35 ounces)
1 teaspoon cumin 
2 teaspoons oregano 
1/2 teaspoon teaspoon smoked paprika 
curly-leaf parsley
1 sprig fresh sage

1 cup Greek yogurt

1 sweet potato 
olive oil
sea salt



Chicken Broth 
(*Note:  Make the broth the day before making the soup)

Peel and rough chop yellow onions.
Wash, dry, and rough cut 2 stalks celery, 2 carrots, hungarian peppers, yellow, red, and orange bell peppers.  
Place whole chicken, onions, celery, carrots, hungarian, and bell peppers in a large stockpot.
Add six 6 cups cold water. 
Cover and bring to a boil. 
Reduce to a very gentle simmer, keep covered, and cook for approximately 2 hours. 
Skim off any “skin” that may form at the top.
Remove the chicken from the stockpot, using utensils and being aware of the high heat.
Place a colander in a large bowl that will hold the stock.
Pour the remaining contents into the colander, staining out the vegetables.  
Cut the chicken into smaller chunks to cool faster before refrigeration.
Divide the broth liquid into smaller containers for faster cooling before refrigeration.
(Broth will last three days in an air tight container in the refrigerator and in the freezer for four months.)
The following day remove the layer of fat at the top of the liquid with a spoon.  Discard the fat in the trash, not down the sink drain.


Soup
Follow package directions to make Texmati rice (I use the ratio 1 cup, plus 3 tablespoons rice with 2 cups water, bring to a boil, then simmer for 45 minutes covered, remove from heat and let stand for 5 to 10 minutes.  I do not add butter or salt to the rice.)
*After rice has cooked 30 minutes, scoop out 3 tablespoons of rice, then let the remaining rice continue cooking.
Mix Soyrizo with 3 tablespoons Texmati rice and and 1 teaspoon oregano.

Pre-heat a large skillet to medium heat.
Use a cookie scoop to form Soyrizo mixture into balls.  
Place small batches of Soyrizo balls into the skillet, turning after 4 to five minutes, to brown.  (Placing all the Soyrizo into the skillet will prevent browning)
*Remember to remove the remaining rice from the stove when it has finished cooking.

Preheat oven to 400 degrees Fahrenheit or 204 degrees Celsius.  
Wash, dry, and chop 2 carrots and 2 celery stalks into even, same size pieces.
Toss carrots and celery in a bowl with 2 tablespoon olive oil and 1 teaspoon sea salt.    
Line a large sheet pan or two smaller sheet pans with parchment paper.
Place the carrots and celery on the pan and roast for approximately 20 minutes in the oven.

Preheat a skillet to medium heat on the stove.
Wash, dry, and dice 1 green bell pepper. 
Place the diced pepper in the skillet, until slightly browned and blackened.  
Crush the tomatoes by hand or with a fork.
Peel and dice 3 garlic cloves.
In a large pot add the roasted carrots, celery, bell pepper, tomatoes, and garlic.
Add in the cumin, oregano, parsley, sage, smoked paprika, salt to taste, and fresh cracked pepper.
Cover pot and simmer for 45 minutes.

*While simmering, make the caramelized onion for the Greek yogurt mixture and make sweet potato matchsticks.
At 30 minutes add in the Soyrizo balls and chicken broth into the pot.
At the very end add in the 1 cup Texmati rice into the pot.
Remove sprig of sage.


Garnish
Preheat oven to 425 degrees Fahrenheit or 218 degrees Celsius.  

Wash, dry, and cut sweet sweet potato into matchstick size pieces.
Toss with a pinch or sea salt, 1 tablespoon olive oil, and three peeled garlic cloves.
Bake in oven for approximately 20 minutes, until nicely browned.

Preheat a large skillet to medium-high temperature.

Peel and dice an onion into even size small pieces.
Place 2 tablespoons olive oil into the skillet.  (*Note:  The oil is ready when it ripples)
Add in the diced onion.  
Stir in a pinch of salt.
Continue to stir until onion turns darker in color and is nicely browned.
At the end, add in a small amount of broth to deglaze the pan.  The broth will evaporate, allowing the onion to be loosened from the skillet with a wooden spoon.

Mix 1 cup Greek yogurt, 1/3 cup caramelized onion, and 3 tablespoons snipped parsley.
Dollop Greek yogurt mixture on top of bowls of soup, a snip of parley, and a few sweet potato matchsticks.  











Artisanal treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

Join the Pointe Viven circle

sign-up for email updates.      




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