Featured Client: Fowler and Co. Catering
is based in New Hyde Park NY and has been in business for about five years.
After graduating from the NY Restaurant School in 1992, owner Brian Fowler started his restaurant career at Larry Forgione's "An American Place." From there Brian continued to advance his culinary experience, currently working as a culinary instructor at the Viking Cooking School, as well as co-owner and chef of Fowler and Co. Catering.
Fowler and Company is a small catering company that focuses on private dinner parties, catering and small cooking classes in clients homes. They focus on french almond macaroons as a specialty item. They are hand made to order, and they offer approx. 65 different flavors.
Their customer base is very diverse as they vary their menus and services to fit all of our clients needs as well as budgets.
Our customer base is very diverse as we work our menus and services to fit all of our clients needs as well as budgets
A sample dinner party menu may include;
Their signature smoked salmon napoleon, "chicken in the noodle soup, seared sea scallops with cauliflower puree and pear-raisin gastrique, braised short ribs over twice baked fingerling potatoes with roasted root vegetables, and a trio of almond macaroons to round out the meal. If you are interested, you can see their current menu and a listing of services and macaroon flavors on their website.
If you are a true Macaroon fan (as I am), Brian offered his recipe! Yay Brian!
225g. powdered sugar
125g. Just Almonds brand blanched almond flour
100g. egg whites (3 or 4 days old is preferable)
Several drops of white vinegar (to clean the mixer bowl and stabilize the egg whites.)
25g. granulated sugar
food coloring is optional
1. Sift together the powdered sugar and the almond flour. Set aside until needed.
2. Wipe the mixer bowl with the vinegar, then whip the egg whites on medium speed. The egg whites will start to look like marshmallow. Once soft peaks start to form, increase the speed of the mixer and slowly add the granulated sugar. This is known as a french meringue.
3. Increase the speed and whip to medium peaks. Once this is done turn off the mixer and set the meringue aside.
4. Take a small amount of the meringue and fold it into the almond/sugar mixture. Mash the batter against the side of the bowl to help remove some of the air from the meringue.
5. Fold in the remainder of the meringue making sure you do not exceed 50 strokes. This will insure that you won't get "hollows" in your cookies. When the batter is right it will flow like "magma" when folded.
6. Place the batter into a pastry bag with a 5/8th inch straight tip. Make sure that the bag is tucked into the pastry tip when filling or you will have a huge mess. To do this, clip the tip (I prefer plastic piping bags) off and place the tip inside. Twist the bag and tuck it in.
7. Place parchment paper or a silpat on a half size sheet pan and start to pipe. Hold the tip down close to the pan and pipe. Try not to lift the tip up but rather let the batter squirt out a little. This will ensure a less domed cookie. Once you have piped them (no more than 2 inches around) you must let them rest for 30 to 60 minutes before baking or they will crack.
8. Pre-heat the oven to 300 degrees and once rested (a must for perfect cookies) bake them for 18 to 20 minutes making sure to rotate the trays half way through. It's also a good idea to swap shelves at the half point.
9. Once done, let them rest for at least one day before filling. They need to mature for best results. Once they are ready they can be filled with anything from chocolate ganache to buttercream. They have a four day shelf life and can be frozen for several weeks at best.
Bake and enjoy!