At Midwest Hospice every few months we have local artist display their work, this is the first time we were asked to do the food for this event. The kitchen staff prepared Fresh fruit salad, Vegetables & Pita with Hummus, Bacon & Blue Cheese Mini Quiches, Carved Beef on a Crostini with Arugula, red onion marmalade, & Horseradish Cream. For dessert a house made Chocolate Oreo Mousse Parfaits. The event was a huge success.
Red Onion Marmalade
5 large red onions julienne
6 oz of red wine vinegar
2 oz of sugar
3 each bay leaves
2 oz of water
Sauté Red onions until translucent, add vinegar and bay leaves, cook until almost all liquid is gone. Lastly add sugar place in refrigerator and allow to cool.