Archive for October, 2010

Fabulous Fall Recipes

Thursday, October 28th, 2010


St. Louis Magazine – The Epicurean List
November 2010

Pumpkin Spice Whoopie Pies

Replace the traditional pumpkin pie with this creative and tasty dessert, courtesy of Butler’s Pantry.

woopie2_175Pumpkin Spice Cookie Recipe:

  •   3 cups all purpose flour
  •   1 teaspoon salt
  •   1 teaspoon baking powder
  •   1 teaspoon baking soda
  •   1 1/2 Tablespoons cinnamon
  •   2 teaspoons ground ginger
  •   2 teaspoons ground cloves
  •   2 cups light brown sugar
  •   1 cup vegetable oil
  •   3 cups cold, pumpkin puree
  •   2 eggs
  •   1 teaspoon vanilla

Maple Marshmallow Cream Filling:

  • 16 ounces room temp cream cheese
  • 8 ounces marshmallow fluff
  • 1 tablespoon maple extract
  • 3 cups powdered sugar
  • 2 tablespoons hot water


  • Preheat oven to 350 degrees.
  • Pumpkin Cookie:
    Sift dry ingredients together in separate bowl.
  • Whisk together in a separate bowl, sugar, oil, pumpkin, eggs and vanilla.
  • Beat pumpkin mixture into flour mixture with an electric mixer on low then high until combined.
  • Drop rounded tablespoons of batter on greased sheets.  Bake for about 10 minutes or until the tops start to crack.

In a large bowl beat cream cheese until smooth then add fluff and maple extract.  Slowly add powdered sugar.  Add hot water if needed for spreading consistency.

  • Fill cooled cookies with a tablespoon of cream filling and sandwich together.

 Turkey Medallions (1)_sm
Sautéed Turkey Medallions with Sherry Thyme, and Ozark Forest Mushrooms

Bring the extraordinary culinary taste of Butler’s Pantry to your dinner table. Since 1966, Butler’s Pantry has served St. Louis with creative and innovative catering.



  • 1 ½ pounds turkey breast slices
  • 1 cup all-purpose flour
  • 2 teaspoons sea salt — fine crystals
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon granulated garlic
  • 1/2 cup clarified butter
  • 1/2 each red onion — finely diced
  • 4 ounces shiitake mushroom — stems removed and thinly sliced
  • 4 ounces crimini mushrooms — quartered
  • 4 ounces oyster mushroom — thinly sliced
  • 1 tablespoon garlic — minced very fine
  • 2 teaspoons thyme — fresh
  • 1 tablespoon parsley — fresh
  • 3 tablespoons butter — unsalted
  • 1/2 cup sherry
  • 2 cups chicken stock — Or canned low-salt chicken broth
  • 1 cup heavy cream
  • 1 each salt and white pepper — to taste


  • If cutting yourself, slice the turkey breast diagonally into 12 (8oz) medallions. Lay on a flat solid surface and layer with saran wrap. Pound with a meat mallet to 1/2 inch thick.
  • In a shallow pan combine the flour, sea salt, white pepper and granulated garlic.
  • Heat a large heavy bottom sauté pan with 2oz clarified butter. Meanwhile dredge the turkey in the seasoned flour, add to the pan and sauté until golden brown.
  • Place on oven proof dish and hold in a warm oven while finishing sautéing the remaining turkey.


  • Sauté the red onion in 3 tablespoons whole butter until it is translucent. Add the mushrooms; sauté until beginning to brown, about three minutes. Add the garlic and sauté to aroma, do not burn the garlic as this turns it bitter.
  • Carefully, off the heat add the Sherry and reduce to almost dry. Add the stock and reduce by 50%. Add the cream and reduce until the sauce thickens and “holds a line” on the back of a spoon
  • Finish the sauce with the fresh herbs, season to taste with salt and white pepper.
  • For service place two medallions on each plate and serve with the mushroom sauce.
  • Serving Ideas : Serve with spaetzle tossed in brown butter, roasted acorn squash and french beans. 

Customer Feedback – October 2010

Thursday, October 14th, 2010

“I wanted to drop you a note telling you how much we enjoyed last night’s event. [This was] a worthy cause & the monies rasied will help greatly. As far as the venue, couldn’t have had the event at a better location. The staff was spot on. Service [was] very professional & extremly friendly. Everyone was well groomed [...]. The food was the best for a large event. From the starters to dessert I can’t remember the last time I was looking forward to the next plate. The filets were done to perfection & I had to stop myself and others at our table from licking the dessert plates. Chef Todd and his back of house staff did a fantastic job. This was my first event at the Palladium, but it won’t be my last. Word will travel fast with the guests last night. Keep up the good work & you will see many of the same faces again and again. Thank you for a great evening!
Non-Profit Event at Palladium Saint Louis, October 1, 2010

“We couldn’t have asked for better service from the staff of Butler’s Pantry. Huge thanks to Butler’s Pantry and Indra for highly performed service to us all…Ricky Nix and his team truly understand and are able to provide hospitality at an extraordinary level, and do it with grace. They are Number One in my book.”
- John
Fundraiser at the Missouri History Museum, October 1, 2010

“Thank you for all that you do to ensure our event is a success year after year. We love working with you, Bianca, and all of your staff. We look forward to our next event with Butler’s [Pantry].”
Business Dinner, October 6, 2010

“Just a note of thanks for all your help & advice in planning our daughter’s dinner reception. What a glorious day in Tower Grove Park! From our perspective, the evening went relatively well. Wish we cold do it all over again! [Bridget], was easy to work with.
-Mark & Sheri
Wedding Reception at the Piper Palm House, October 10, 2010

“Thank you for catering our Disability Vote Summit at the Missouri History Museum. Your staff was friendly and really went out of their way to make our event a success. We’ve never been so pleased. Most importantly, we have never had so many compliments on how amazing and tasty the food was!”
Business Luncheon at the Missouri History Museum, October 14, 2010

” [I] really enjoyed working with Barb & Jeanna. Jeanne was super flexible to our needs, very professional and left our kitchen looking better that when she arrived. We’ll see you again soon.”
 Business Luncheon, October 19, 2010

“Bianca & staff were fabulous to work with! The food was outstanding with many compliments from physicians. I look forward to using Butler’s Pantry again.
Business Luncheon, October 20, 2010

Best Sunday Brunch – 2010

Tuesday, October 5th, 2010


BEST OF AWARD  -  Cafe Madeleine

Water gently splashing into a marble basin, light filtering in through high windows, starched white tablecloths and places set just so amid sculptures and bountiful green plants — the Piper Palm House is so elegant that it nearly verges into cartoonishness. Nearly. Brunch (served buffet style, $21.50 adults, $9.95 kids ten and under) brings an astonishing bounty, and not in the way of too many buffets, the ones that just pile dish after dish on groaning tables. It’s possible for someone with a hearty appetite to at least try every carefully chosen thing offered at Café Madeleine (including, of course, the classic scallop shell-shaped French cake that is its namesake). Service is attentive but not hovering. Though there are a limited number of tables, there never seems to be a push to move people who like to linger over their endive salads, smoked salmon and made-to-order omelets. This ain’t eggs-Benedict-in-a-chafing-dish brunch. This is pagan-priests-serving- mysterious-gods-in-dime-store-adventure-novels brunch. Café Madeleine is a temple to the brunch-ian cause, graced with light from all around, even on rainy days.

1414 Park Avenue, St. Louis, MO 63104 / Phone: (314) 664-7680 / Fax: (314) 664-9866