The High Holidays come but once a year! So, celebrate family, friends and time honored traditions with hearty home-style meals served up by The Classic Catering People. Happy New Year!

Potato Crusted Rockfish with Beet Butter

By Chef Bryan Davis


  • 2 6-ounce rockfish
  • 1 medium Yukon Gold potato
  • 1 egg
  • ¼ tablespoon of olive oil
  • Salt and pepper to taste


  • Scrub and wash potatoes. (Do not peel).
  • Cut potato into a barrel shape and slice paper-thin pieces, all of the same size
  • Season rockfish with salt & pepper on both sides. Lay the potato slices over the fish layering one over the other. Repeat 10 times.
  • Add egg to ½ of the oil and lightly brush over fish
  • Season with salt and pepper
  • Heat pan to medium
  • Sear potato on both sides until golden
  • Heat in oven at 350˚ for 10 minutes.

Beet Butter


  • ½ cup white wine
  • ½ cup Champagne Vinaigrette
  • 1 shallot Chopped
  • 1 medium beet (Diced)
  • 1 tablespoon of fresh thyme
  • Black pepper corns (Tellicherry)
  • 1 cup butter
  • 1 cup heavy cream


  • Combine wine, vinaigrette, shallots, beets, peppers and thyme. Reduce until ¾ gone.
  • Add heavy cream and reduce till it starts to thicken.
  • Add butter cold and whip into reduction
Pimlico Cake

Pimlico Cake (Classic Catering People)

Pimlico Cake

By Chef Callie Tarts


  • Boxed cake mix of your choice (follow directions to make one cake)
  • Favorite fudge frosting
  • Pastry cream (see recipe)

Pastry cream:

  • 2 cups whole milk
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 4 egg yolks
  • 1/4 cup cornstarch
  • 1/4 cup sugar
  • 2 tablespoons butter


  • Cook milk, 1st measure of sugar, vanilla, and salt in medium saucepan until simmers
  • Whisk together yolks, cornstarch, and 2nd measure of sugar
  • Pour hot milk mixture one cup at a time into yolk mixture
  • Pour mix back into saucepan; cook on medium high, whisking constantly until thick (about 2 minutes)
  • Transfer to a mixing bowl with paddle
  • Add butter to hot mixture
  • Mix until cool (about 5 minutes)


  • Slice cake into 3 equal layers (set aside top 2 layers)
  • Spread pastry cream onto cake layer, and top with cake layer (alternate until there are two layers of pastry cream and three layers of cake, ending with cake at top)
  • Ice cake with favorite fudge icing, chill until ready to serve
Chocolate Rugelah

Chocolate Rugelah (Classic Catering People)

Chocolate Rugelah

By Chef Callie Tarts

  • Pastry cream (see recipe above)
  • Chocolate chips-1 cup
  • To make dough:
  • 1 1/3 cup- Flour
  • 1/4 tsp-baking soda
  • 1/4 tsp-salt
  • 2 1/2 sticks-butter
  • 1/4 pound -cream cheese
  • 1/2 oz sugar
  • Lemon zest-1/4 tsp


  1. Cream butter, cheese, sugar, and zest
  2. Add flour, soda, and salt
  3. Blend until dough forms
  4. Chill dough before rolling out
  5. Roll dough out to 1/8 inch thick and in a rectangle shape about 6 inches wide
  6. Spread thin layer of pastry cream down just enough to make the dough sticky
  7. Sprinkle chocolate chips all over and press down slightly to make sure they don’t move
  8. Starting on the long side in front of you, roll the dough tightly and slowly away from you until you have a log that is about an 1.5 inches tall
  9. Using a knife cut rugelah into 1 inch wide pieces, put on cookie tray 1 inch apart
  10. Bake at 375 degrees for 20 minutes or until golden turning around halfway through baking
  11. Cool before eating, can be served warm (optional to drizzle melted chocolate chips on top after they have cooled)

Recipes and photo courtesy of The Classic Catering People

Also see: High Holidays 2017: Recipes, Memories, Tips and More

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