In the past 4 years we have catered over 50 weddings (we’ve also seen over 17 babies born after these weddings too – it’s not the food I swear! -I think…)
When I started Wedding Catering I knew I wanted to do something different, special for each couple. Instead of the typical ‘Fish, Chicken, Beef’ options that most caterers offer, I start every conversation with my Brides & Grooms with ‘What do YOU want?’.
It’s the most important & memorable meal of their lives, right? It should reflect who they are, the theme of the day, what they love to eat & want to share with their friends & family- on the most memorable day of their lives.
Is it more work- hell yes!
But I swear, Peter & I have people come up to us all the time who say ‘I was at a Wedding you catered 3 years ago- holy crap, that chicken was so good!’. People really do remember the food & God knows I put so much love, heart & soul into these custom menus. I think the Brides & Grooms deserve nothing less. Come on, it’s their wedding day!
So today, June 10, 2017 we are catering Jenna & Mark’s Wedding in Prince Edward County.
When I started collaborating with them almost a year ago Jenna asked if I could possibly make her Granny Wiggins’ Apple Crisp for her dessert. OK, I am a Mom too & lost my amazing Grandmother last year- you think I even hestitated in saying yes.
We also decided this year to pay it forward & as a gift to all of our Brides & Grooms to make a donation to Hospice Kingston in their honour, on their Wedding Day. Jenna & Mark’s donation to Hospice will be in honour of their family members who both lost their battle to cancer. God Bless you Natoille LaChapelle & Margaret Wiggins.
SO- here is another way Jenna & Mark of paying it forward, here is the recipe for Granny Wiggins’ Apple Crisp Recipe that I’m serving today, on their Wedding Day. Share this recipe with those you love, a recipe made with love by Granny Higgins.
We love you guys, Congratulations & God Bless. Love, Tamara & Peter ❤👩🏻🍳🇨🇦
Granny Higgins’ Apple Crisp Recipe
Bake at 350 F until bubbling and slightly browned (40 min. – 55 min., depending on size)
Wash and cut into 1 inch cubes, fresh rhubarb. – 8 cups for large – 6 cups for small
Cover with boiling water and let sit for 10 minutes.
Drain and pour into buttered baking dish.
Sprinkle with 1/3 cup white sugar (1/4 cup for small)
Make a mixture of 1⁄2 cup orange juice and 1 tablespoon cornstarch (1/4 cup and 1⁄2 tbsp. for small)
Pour over rhubarb
Other Fruit (blueberries, apple, apple/cranberry, apple/pear – use 8 cups of fruit for large
use 5 cups of fruit for small.
Grease pan. Add fruit. Prepare crumb topping and add to top. Bake (no lid)
Crumb topping (large):
1 cup brown sugar
1/4 tsp. kosher salt
2 tsp. cinnamon … pinch nutmeg 1 1⁄2 cup quick oatmeal
1⁄2 cup flour
1/2 cup butter (worked into mixture with fingers)
Crumb topping (small 8 x 8 pan):
3⁄4 cup brown sugar
1/8 tsp. kosher salt
1 tsp. cinnamon … 1⁄2 pinch nutmeg
2/3 cup oatmeal
1/3 cup flour
1/3 cup butter (worked into mixture with fingers)