THE PEPPERS SALES TEAM'S FAVORITE COOKIE RECIPES

Our Sales Team shares their favorite recipes to bring to a holiday cookie exchange. Enjoy and happy baking! 

Jody: Old Fashioned Ginger Cookies
Ingredients

• ½ cup shortening
• ½ cup sugar, plus more for rolling
• 1 cup mild molasses
• 2 TBSP milk
• 1 TBSP ground ginger
• 1 tsp salt
• 1 tsp baking soda
• ½ tsp ground cloves
• ½ ground cinnamon
• ¼ tsp. ground nutmeg
• 2 & ½  cups all-purpose flour  

Steps

1. Prevent oven to 350 degrees. Line two cookie sheets with  parchment paper.

2. In large mixing bowl beat shortening with electric mixer for about 30 seconds.

3. Add sugar, beat until light. Add molasses, milk, ginger, salt, baking soda, cloves, cinnamon and nutmeg. Beat until combined

4. Beat in flour until combined.  

5. Shape dough into about 48  1 and ¼ inch balls, roll in the additional sugar. Place about 2 inches apart on parchment paper lined cookie sheets.

Flatten slightly. Bake  10 – 12 minutes until edges are firm. Cool on wire rack.
*perfect compliment to our Holiday Moscow Mule Recipe! 

Melissa: Soft and Chewy White Chocolate Cranberry Cookies

Patricia: Triple Chocolate Candy Cane Cookies

Liz: Oatmeal White Cranberry and Chocolate Cookies

Ingredients

PUMPKIN CHEESECAKE RECIPE

Pumpkin cheesecake
Makes: 8” cheesecake

Ingredients:
2 cups graham cracker crumb
3 tbsp sugar
5 tbsp melted butter
1 Pound cream Cheese
2 cups pumpkin puree
¾ cup sugar
3 eggs
1 cup sour cream

Preheat oven at 350 degrees. Line an 8” spring form pan with parchment paper. On the outside of the cake pan wrap with foil up to the sides of the pan on the outside (this will prevent water from getting into the pan when baking the cheesecake mixture). Mix the graham cracker crumbs with the sugar and melted butter. Pour into an 8” spring form pan. Press the crumbs down into the bottom of the pan and the sides of the pan, you can use a measuring cup or spoon to push down the crumbs even more. Bake at 350 degrees for 5 minutes. Cool for 5-10 minutes.

Cream the cream cheese, pumpkin puree and sugar until smooth. Add the eggs one at a time, scraping the side of the bowl until all incorporated. Add the sour cream and vanilla and mix on low for 2 minutes. Pour the batter into the spring form on top of the crust. Make sure the batter is evenly distributed. Place the pan into a dish that can hold hot water 1” deep. Place dish with cheesecake into oven, pour hot water into pan once in the oven. Bake at 350 degrees for 25 minutes or until there is a slight wiggle but not wet. 

Steamed Cranberry Pecan Pudding
A wonderful and classic dessert than can be made days in advance of the big day. 

INGREDIENTS
¼  cup unsalted butter, plus a couple tbsps. to grease the pan
3 tbsp. sugar, granulated plus extra for dusting
¾  cup pecans, chopped
1 & 1/2 cups cranberries, coarse chopped
1 & ½ cups flour
1 & ¼  tsp baking powder
½  tsp baking soda
½ cup brown sugar, firmly packed
¼ cup molasses
2 tsp orange zest, minced or from a zester
1/3 cup buttermilk
Serve with your favorite seasonal ice cream

1. Generously grease the inside of a decorative bundt / angel food cake style pan, especially the bottom. Dust the mold well with granulated sugar and shake out the excess.
2. Combine the cranberries and the 3 tbsps of sugar and set aside while mixing the remaining ingredients.
3. In a large mixing bowl, blend the butter, brown sugar, molasses and orange zest. Mix at low speed for 2 minutes to blend well. Add in the dry ingredients slowly then add in the buttermilk and blend until mixed. Lastly, fold in the pecans, cranberries and any liquid in the bowl.
4. Spoon in the entire mix into the baking pan, spread evenly and cover with aluminum foil if you do not have a cover. Place the pan into a larger pot with boiling water, to come half way up the pan. Place this hot water bath on a medium low heat for 1 and ½ hours until the cake pulls away from the side of the pan and a knife inserted comes out clean of any batter.
4. Remove the cake from the water bath to cool for 15 minutes, then turn upside down onto a wire rack.

* This cake can be served or cooked a day or two in advance and kept wrapped in the refrigerator until service or ideally, gently warmed in a 275 degree oven until warm, before serving.

PERFECT FALL COCKTAIL
APPLE OF MY EYE

VENUE FEATURE: deCordova Sculpture Park and Museum

Established in 1950, deCordova Sculpture Park and Museum is the largest park of its kind in New England encompassing 30 acres, 20 miles northwest of Boston. Providing a constantly changing landscape of large-scale, outdoor, modern and contemporary sculpture and site-specific installations.  Inside, the Museum features a robust slate of rotating exhibitions and innovative interpretive programming. With a rich history and unique backdrop, decordova  provides an unforgettable location to host your event. 

The Museum offers a variety of locations to host your event. The Dewey Family Gallery and Sculpture Park Terrace combines an indoor and outdoor space that overlooks picturesque flint pond and the sculpture park. This combined space can accommodate up to 140 guests with dinner and dancing, 170 for just dinner, and 200 for a standing reception. The Rappaport Roof Terrace, located on the 6^th floor of the museum with expansive views of Flint Pond and the sculpture park is a great location for a cocktail reception. It can accommodate up to 100 guests for evening functions and can be rented with other spaces within the museum. The DeNormandie Library on the 4^th floor is the perfect spot for a small corporate meeting or retreat accommodating up to 25 guests. Lastly, tented events can be held right in the Sculpture Park surrounded by more than 60 works of art. This truly creates a one-of-a-kind backdrop for your occasion.

Hosting a corporate dinner, retreat, holiday party, birthday or wedding? Contact us to learn about hosting your event at the decordova Sculpture Park and Museum or check out the Museum's website to learn more.

ANNUAL FARM TO TABLE DINNER AT INDIAN HEAD FARM

Our fourth annual farm to table dinner at Indian Head Farm was a huge success. We partnered with Lilac Hedge and Indian Head Farm to create a menu with fresh seasonal cuisine. The evening started off with passed appetizers and drinks, followed by a buffet dinner, and dessert. The turn out was fantastic and the weather was beautiful! 

Menu

Appetizers
Lilac Hedge Farm Pork Belly Slider with Tomato Compote and Arugula
Chevre Rhubarb Crostini
Summer Vegetable Gazpacho Shooter

Dinner
Mixed Field Green Salad 
Basil, Mint, Dill, Sorel, Arugula, Malabar Spinach, Shaved Red Radish, Local Maple Syrup Vinaigrette
Squash Gratin with Leeks and Tomatoes
Made with Fresh Indian Head Farm Squash and Maple Leaf Gouda
Lilac Hedge Crispy Pork Cutlets
Prepared with Local Eggs, Lemon and Arugula
Baron of Grass Fed Lilac Hedge Beef
Served with Sauce Perigueux
Honey Roasted Carrots
With Tahini Local Yogurt and Coriander
Corn Pudding
Made with Fresh Indian Head Farm Corn
Bean and Potato Salad
Made with Fresh Indian Head Farm Beans and Vermont Crème Fraiche Dill Dressing

Dessert
Lemon Poppy Cake
Local Blueberries and Lemon Curd

We love any opportunity to partner with local farms and suppliers in our area to host farm to table events. As a Certified Green Caterer we understand the importance of environmental stewardship. 

 
*Subscribe to our email newsletter to hear about future Farm to Table events. 

VENUE FEATURE: THE WHITE ROOM AT CROMPTON COLLECTIVE

The White Room at Crompton Collective is a spacious 5,000 sq. ft. space in a historic, beautifully renovated building located in Worcester's vibrant Canal District. The space can accommodate up to 200 guests providing an ideal setting for weddings, social events, photoshoots, corporate events and more! With a sophisticated industrial feel inside and a beautiful brick patio outside, Crompton Collective’s White Room provides a unique and memorable location for any event!

Weddings: Ceremonies take place in a beautiful lush green courtyard with cocktails to follow on the brick patio. Guests then enter the white room for dinner and dancing, a large open space that lends itself to many unique styles and themes. Included in your rental are fun amentities like a rustic white bar, vintage wood chairs and couches, unique wood tables to be used for cake and cards, and string lighting.

Crompton Collectives White Room is also an excellent space for product launches, corporate events, holiday parties, baby and bridal showers. Contact a member of our Events Team to learn more!
Photo Credits: Joseph Gonzalez-Dufresne Helloimjoe.com (first, third, fourth image), Amy Lynn Imaging (second image)

Oystering with John Lawrence, Co- Owner of Peppers

One Sunday afternoon while sauntering down the path to Mayo Beach in Wellfleet with fellow chef and friend,  Mark,  I was suddenly struck by the spread of oyster cages as far as the eye could see. Imagine - 250 acres of pristine ocean with fast churning tides and wire racks spread out like rows of corn. Oyster nirvana for us oyster guys.

Wellfleet’s shellfish industry brings in over $5.8 million to the local economy. Although, 250 acres would make one wonder, is it sustainable? Well great news, Wellfleet and its farmers are all about sustainability. Each and every oyster is primed, sorted, and looked over at least a half dozen times before it goes to the market. During one of our recent visits, tour guide Alanna McGovern explained that the waters in and around Wellfleet are consistently tested to stay on top of any potential anomalies before they become an issue. The town of Wellfleet is also very careful to not introduce any bacteria to the waters, and the entire area is unspoiled and simply gorgeous.

Mark and I look forward to getting out in Bourne to rake for oysters when the Sunday tides line up come November. It’s an inexact science; like many who do foraging, sometimes you hit it right and sometimes it just doesn’t happen.

During one of our recent tours we visited Andy Cummings at his “Wash-AShore Oyster Ranch.” It was quite a sight to watch Andy and his assistant go through hundreds of oysters.  Each one was scraped clean of anything attached, a little rounded trim at the hinge, and then sorted by size and beauty. It was such a smooth and careful operation.

Also joining us on this tour was, Michelle Insley, Executive Director of  S.P.A.T. Michele was terrific in her correspondence prior to our visit, and it was lovely to chat it up about the Wellfleet oyster industry.

I’ve tried to visit most farms and suppliers which we support.  Without a doubt, the hundreds of Wellfleet farmers and hundreds of aligned businesses have my support as they complete this long journey from a spat hatchery to bringing the oyster to your table. They earn every dollar spent on such terrific Massachusetts oysters.

My hat’s off to those in Massachusetts who give it their all raising oysters and to Wellfleet for arguably some of the most distinct oysters in our fine state.

By John Lawrence

VENUE FEATURE: FIVE BRIDGE INN

Five Bridge Inn is a hidden gem in Southern New England. The Inn sits on 80 acres in a nine hundred acre preserve with miles of trails through pastures, woodlands, and bogs. Set back from the road providing an intimate and private setting for your event. A perfect venue to host weddings, corporate and social events, company picnics, and other outings. 

The Inn offers several locations for your event- a four season tent, outdoor patio and pavilion, sprawling lawns, a barn and a dining room within the inn. On-site amenities include a Bed and Breakfast, ample parking, a lap pool, tennis court, fitness center, fire pit and more!

Weddings

Five Bridge Inn provides a stunning backdrop for your New England wedding. The venue is completely yours for the big celebration. Your event booking includes accommodations for 14 in beautifully decorated guest rooms, a bridal suite, a hair salon, and a make-up room. Your guests will enjoy a delicious complimentary breakfast and after they can enjoy the fitness center, play a game of tennis, or go for a swim and relax poolside.

The Inn has 3 onsite ceremony locations- a wedding chapel, Greek pergola, and a birch arbor on the lawn. Following the ceremony, guests will head to the poolside patio and pavilion to enjoy cocktails and hors d' oeuvres. Dinner and dancing take place in the four season tent with built in flooring that has both heating and air conditioning for your guest’s comfort. An after party at the fire-pit with your friends and family will cap off your celebration. A Five Bridge Inn wedding will ensure the most amazing memories of a lifetime.

 Corporate Events, Outings and Social Events

The inn offers several locations to accommodate lunch or dinner meetings, annual company outings, receptions, bar/bat mitzvahs, picnics, fundraisers, concerts and holiday parties! A new barn being built on the property is ideal for parties in the winter months. It is scheduled to be opened on November , 2017 and it will be an ideal venue for holiday parties and more intimate celebrations.  The property is equipped with enough space for parking, staging, lawn games, trail discovery, fitness center, tennis courts and more!

Five Bridge Inn is one of the most versatile event sites- a must see! Check out their website to learn more. 

Photo Credits: Angela Greenlaw Photography (top 4 images) & Black Thumb Studios (last image)

A Very Hungry Hungry Caterpillar First Birthday

The Hungry Hungry Caterpillar book was brought to life for Harrison's first birthday at Tuckerman Hall in Worcester. The party was nothing short of colorful. Our design team filled garden style baskets with wheatgrass for the centerpieces. Handmade cookies shaped like the caterpillar, cheese, ice cream cones, cupcakes and other delicious items the caterpillar ate --- doubled as decor and favors for the guests. Bright colored linens with polka dots mimicked many of the color themes in the book.

The menu consisted of a large buffet with an array of breakfast items, a chef-active omelet station, bloody mary bar, and a dessert bar. Our stations were fun and festive incorporating design elements from the story. From a large tree decorated with moss, butterflies, and hanging lights to our omelet stations with handmade fondant objects from the book and brightly colored flowers, the whole room had something to see.

We hope Harrison had as much fun at his party as we did planning it!

The Team

Venue: Tuckerman Hall 
Photographer: Shannon Power Photography
Catering & Design: Peppers Artful Events
Linens: BBJ