Sweet Spring - Local caterers share some spring holiday-appropriate treats

By Tracey Weiss

Editor

Photos by Tracey Weiss

Sharing holiday recipes isn’t just limited to the end of the year. With Passover and Easter just around the corner, we asked two local caterers to share something delicious with us. They provided us with recipes for two delicious, sweet dishes.

Apple Matzo Cake

Joy of Food

Paul and Debbie Bettan, owners of Joy of Food, have spent the last 16 years cooking up Jewish food for everything from weddings and bar and bat mitzvahs to parties and business events.

Even though he says they operate under the radar, “sometimes it’s a surprise to me how many people know us,” Paul said.

After 35 years of working as a retail product buyer for 35 years, Paul’s friend, a master caterer, enticed him to come learn the business. After learning the ins and outs of the industry, Paul decided to try it on his own.

Paul and Debbie Bettan own Joy of Food and offer Kosher menus and meals that are prepared to Kosher standards.

A nurse for 50 years, Debbie pitched in part time until she retired, then joined Paul to continue to build the business. The couple is known for their brisket, kugel and baked salmon. “Everyone loves our salmon,” Debbie said.

They offer everything from breakfast to dinner and kiddushes for businesses and private events all over Connecticut and Massachusetts, all prepared according to Kosher standards. Their slogan says it all: “We show up, cook up, clean up.”

“We are a good definition of a small business,” Paul said.

The two have been cooking out of the kitchen at Beth El Temple for 11 years. “The kitchen doesn’t have a lot of use during the week,” Paul said. “It was opportunity for both of us. We work well for each other. It’s a great partnership.”

Joy of Food can be reached at 860-798-9388 or joyoffood.net.

Apple Matzo Kugel

Apple Matzo Cake is a perfect dish to make for Passover, and it’s very simple. Paul Bettan, who owns Joy of Food with his wife, Debbie, said, “it’s a popular dish for our Passover clients. The mixture of fruit and spices makes it a great side dish. It’s usually on all of our orders for Passover.”

·      Ingredients:

·      4 Matzos

·      Three eggs, beaten well

·      1/2 teaspoon salt

·      ½ cup sugar

·      ¼ cup chicken fat

·      1 teaspoon cinnamon

·      ½ cup chopped walnuts

·      ½ cup golden raisins

·      2 large apples, pared and chopped

Break matzos into pieces. Soak in water until soft and then drain, but do not squeeze dry. Beat eggs with salt, sugar, melted fat and cinnamon. Add to matzo mixture. Stir in chopped walnuts apples and raisins. Pour into a rectangular pan, dot with additional chicken fat. Baker at 350 degrees for 45 minutes or until lightly brown.

Serves 6.

Café Louise

Louise Alban, owner of Café Louise, is celebrating a lot these days: she is in her 33^rd year of business, she is as busy as she has ever been and was the proud recipient of the 2023 Caterer of the Year award from the Connecticut Restaurant Association (CRA) at the "Crazies" awards. 

 It’s a well-deserved nod to Albin, who first caught the catering bug as a college student, attending a French culinary school. The award also motivated her to join the board of the association’s foundation, which provides programs for high school students such as ProStart, a two-year career-building program for high school students.

Louise calls what she offers clients “eclectic gourmet.”

The spring holidays are always a busy time for Louise Alban, owner of the catering business Café Louise, as she celebrates 33 years in the business.

“I love putting together different flavors from different cuisines for the same banquet,” she said. She’s done every kind of event—some of her favorites are catering at someone’s home, doing tea-themed showers and the like, providing the food for cocktail parties—and she gives credit to others for making it happen. “I am blessed with the most amazing staff,” she said.

She also sells meals to go, and has regular hours at her storefront in Elmwood, where those who want to pick up a quick meal or try her food before having her cater an event can pick something up for lunch or dinner. Some of the popular items include shepherd’s pie, short ribs, soups such as mushroom bosque, tomato bisque, pea soup, and chicken with ginger and Israeli couscous. “I sell a ton of quiche,” she said, “I’ve become known for it.” Indeed, there are always four quiche options to choose from.

“The best part is you can pick something up here, try it and if you like it then you can order it on the catering menu,” she added. WHL

Café Louise can be reached at 860-561-0160 or cafelouise.com.

“Signature” Carrot Raisin Pecan Cake

This cake has Louise has had it on her catering menu since she started her business in Oregon in the 1980s. The good news is that you can try it at the restaurant Gather 55 (which supports Hands On Hartford's work fighting food insecurity and building community in Hartford) in April, where she will be one of the featured chefs at the restaurant.

PECAN CRUNCH FILLING:

·      1 ½ cups sugar

·      ¼ cup flour

·      ¾ tsp salt

·      1 ½ cups heavy cream

·      6 oz (3/4 cup) unsalted butter

·      1 ¼ chopped pecans

·      2 tsp vanilla extract

·      In a heavy saucepan blend sugar, flour, salt. Slowly stir in cream and then add the butter. Cook and stir over low heat until butter is melted, then simmer 20 – 30 minutes until golden brown in color. Stir occasionally. Cool to lukewarm and then add the nuts and vanilla. Let cool completely and then refrigerate. Bring to room temp before using.

CARROT CAKE

·      1 ¼ cups corn oil

·      2 cups sugar

·      2 cups flour

·      2 tsp. cinnamon

·      2 tsp baking powder

·      2 tsp baking soda

·      1 tsp salt

·      4 eggs

·      4 cups grated carrots (about 1 lb.)

·      1 cup chopped pecans

·      1 cup raisins

Preheat oven to 350. Grease and flour 2 – 9” cake pans. Whisk together oil and sugar. Sift flour, cinnamon, baking powder and soda, salt. Sift ½ into the oil/sugar mixture and blend.  Add eggs one at a time then slowly sift the remaining dry ingredients and mix well. Add the carrots, raisins and pecans and pour into the prepared pans and bake for approx. 30 – 45 minutes

CREAM CHEESE FROSTING

·      16 oz soft unsalted butter

·      16 oz soft cream cheese

·      1 - 2 lb. confectioners’ sugar (I do this to taste)

·      2 - 3 tsp vanilla extract

Cream butter in a mixer well. Add cream cheese and beat until well blended. Slowly sift in the confectioners’ sugar and vanilla extract.

OPTIONAL FOR ASSEMBLY and TIPS for ASSEMBLY

·      4 oz shredded, sweetened coconut and chopped nuts (about 1 ½ cups)

I like to slice the cakes in half to create four layers. This makes for a high cake that will impress your family or guests. If cake is well chilled from the fridge this happens easily. Put the Pecan Crunch in between the layers but keep a 1” edge that you’ll pipe frosting around to make the layers equa