Tuesday, August 26, 2008


Last week I did a wedding tasting for a bride whose wedding I catered a couple of days ago. Here are the plates

This is a salad of tropical fruits which includes banana, mango, papaya and kiwi. A creamy dressing made of coconut milk was served over top with toasted coconut as a garnish. Simple, light and refreshing for a summer wedding with an Island theme.

Steak was on the menu as a man course so we gave them a chili and sea salt rub and basted them with lime juice on the grill.

Salmon baked in phylo pastry is served with black bean and corn salsa and is sauced with citrus beurre blanc.

Seared breast of chicken is served with coconut rundown, a sauce which is made of coconut milk, cream and other ingredients and is reduced to a sweet cream sauce.

And dessert consisted of chocolate torte with mango sorbet.


Expressions by MBG said...

WOW ... looks ABSOLUTELY DECADENT ... could you possibly give me/us the recipe for the "coconut rundown sauce"?

Wonderful photos and artistic presentation ... kudos!!


Anonymous said...

I told you I would be back. Yes, please post the recipe for this menu, I'm very impressed by the salad too, it's so different and is that all you put on the steak, can you pls elaborate?

Livingston Cooks said...


The rundown is 2 parts coconut milk to one part whipping cream with the juice of, say, three to four limes plus a chile pepper or two. Scotch Bonnets would definitely be one only.

Anyway, bring everything to a simmer and then reduce heat. Allow to simmer slowly until thick.

Anonymous said...

am I the only one who doesn't know what a scotch bonnet is? what is it and where can i find it? emily

Livingston Cooks said...

A Scotch Bonnet is kick-your-ass hot chile pepper that is used in Caribbean cooking. It is the hottest of peppers.


Anonymous said...

Fabo blog!!! Looks wonderful.

Anonymous said...

maybe i'm assuming too much but is that a rasberry coulis on the side fo the chocolate cake and if it is, do you have a good recipe for it, do you use liquor in the sauce at all, thanks Gemma

Anonymous said...

I wanted to send note of thanks for the amazing job that you did on our wedding menu. It was a delicious meal and the guests were all delighted with the feast! Thanks for all of the extra effort and work. We appreciated it very much. We wish you all the very best!
Cheers, Nicole and Ian

Mark said...


It is a raspberry coulis, you're right! Coulis is just sugar and fruit (perhaps a touch of water) that is slowly cooked and reduced to the correct consistency. It is then strained through a super fine strainer and chilled prior to use.

There are lots of recipes for fruit coulis on google.



Mark said...


Hey there girl! Thanks for the post!! I was really happy to be a part of your wedding day. The tent looked great and I really liked the colorful settings on the tables made from tropical fruits.

I wish I had been able to say goodbye but I left when you and Ian were making speeches after dinner. I did make two Margaritas for you and I left them at the table beside the podium. I hope you got them before the ice melted and diluted them.

If you want my recipe, let me know.

Well...you were the best bride of the season.

Be happy!!!