THE COOKING GODDESS GET’S INTIMIATE

By: Laura Hansen LHansen99@comcast.net

Come visit us at: http://www.FIGCatering.com/

“My doctor told me to stop having intimate dinners for four. Unless there are three other people.”  Orson Welles

A few months ago, my friend Qadree invited me to a most unusual party – the 2nd anniversary celebration for FIG Catering (www.figcatering.com). The attire was pajamas, and all things breakfast would be served up with a twist. FIG has just moved into a new space in the Pilsen neighborhood, and the open kitchen and space is “just right” for this successful caterer.

Partner and Chef Justin Hall cut his teeth at both the Atwood Café, and the Hotel Monaco. The business is shared with Molly Schemper. Molly’s family was in the food business – so, at some point it was almost inevitable that she extends the gene pool and jump in feet first! Unlike Blue Plate and Food for Thought – some of the caterers that support larger scale events, FIG – as the name implies – is terrific for private parties, and medium sized corporate gatherings. Molly said that FIG tends to attract “those that have a passionate interest in cooking – real “foodies.” That raises the bar. Molly and Justin will go to a patron’s home – provide tastings, and help to build a menu that fits the occasion. Hourdorve parties range from $20 – $40, seated dinners are typically between $35 and $65.

I asked Molly to share a story with me about how FIG’s food made a difference to their clients. She met with a woman last summer who really wanted to celebrate her 40th wedding anniversary in Jamaica. Budget constraints prohibited the trip, but the cuisine, culture and feel of Jamaica were re-created in a local party. Molly has a personal relationship with the food and people of Jamaica. She has traveled there often and made here way all over the Caribbean when she was a personal chef aboard a private yacht. A lovely menu was created with jerk chicken, Jamaican empanadas (called patties), mango upside down cake and, of course, rum punch.

Molly has supplied the recipe for that Mango Upside Down Cake. Next time you are considering a party – think intimate!

Mango Upside Down Cake
Adapted from dinner at the Authentic Cafe, Roger Hayot

1 Large Mango, peeled, seeded and cut in wedges
4 T. Butter
¼ C. Dark Brown Sugar
1 ½ C. Sifted All Purpose Flour
1 t. Baking Powder
1/4 t. Baking Soda
Pinch of Salt
¾ C. Sugar
¼ lb/1 stick Unsalted Butter
½ C. Sour Cream
3 Large or extra large Egg Yolks
1 t. Vanilla Extract

Preheat oven to 350.

Arrange the Mango in the bottom of individual 4 oz. ramekins (you’ll need 8). In a heavy skillet, melt the Butter. Add the Brown Sugar and whisk to combine. Continue whisking until the sugar is foamy with large bubbles. (To make a large whole cake, you can arrange the mango on top of the caramel in the skillet.)

Sift Flour, Baking Powder and Baking Soda together into the bowl of an electric mixer. Add Salt, Sugar and cold Butter, cut in small cubes. Beat on low until the butter in evenly distributed and the mixture resembles sand. In a separate bowl, combine the Sour Cream, Egg Yolks and Vanilla. Add all at once to the dry mixture. Beat until combined, scraping down the sides of the bowl.

Spoon the batter over the arranged mango and caramel. Be careful not to move the mangoes. Try to get the batter as even as possible, but don’t worry if there are tiny gaps. Bake for 15-20 minutes, until a toothpick comes out clean (30-40 minutes for a whole cake).