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#BlueleafGiveBackWeek: Bluetree raises more than 7,800 meals at 5th Annual Brinner

Bluetree’s 5th Annual Brinner (Breakfast for Dinner) Fundraiser raised more than 7,800 meals—including  387 pounds of food—within the friendly atmosphere of Verona’s Badger Prairie Needs Network Sunday night.

The event—put on by Bluetree’s Katie Freeman since 2014 and complementary to the NBC15/Second Harvest Foodbank of Southern Wisconsin #SYH23 campaign—serves to raise awareness about hunger in the community and charges an admission of 15 non-perishable food items or a monetary donation of the guests’ choice based on what they feel the meal is worth. 

Over 80 diners descended upon Verona for the event, more than doubling the event’s previous attendance record. Brinner also served as the culmination of Bluetree’s first annual #BlueleafGiveBackWeek, a coordinated volunteering effort among Bluetree employees throughout the country.

Bonus Recipes:

Thanksgiving is right around the corner, and we might have heard rumblings last night that some of the concoctions might be making their way to some of the guests’ dining room tables this holiday season. See below for a few of the recipes on display last night.

Katie’s Southern-style Biscuits (adapted from Paula Deen’s Cream Biscuit recipe)

2 c Self-rising flour, plus more for dusting dough

1 ¼ c Heavy cream

1 Tbls Sugar

½ tsp Baking powder

2 Tbls Melted butter

Preheat oven to 450o. Mix flour, cream, sugar, and baking powder in a bowl until just combined into dough. Remove from bowl and knead by turning over 4 – 6 times on lightly floured surface. Roll out to ½” thick and cut into biscuits using 3” biscuit cutter or object of your choice. Bake on lined baking sheet for 11 minutes or until tops are golden brown. Remove from oven and immediately brush tops with melted butter.

Alison’s Paprika Rosemary Butter 

2 sticks unsalted butter, softened 

1 tbsp finely minced rosemary 

2 tsp smoked Spanish-style paprika 

1 tsp salt 

Whip the butter with a stand or hand mixer until fluffy, then gently mix in the rosemary, paprika, and salt until well-combined. Refrigerate overnight for best flavor and enjoy on bread, biscuits, vegetables, and steaks.

Josh’s Cranberry, Orange, and Cinnamon Infused Wisconsin Old Fashioned

This recipe is for a batched cocktail. The end result is ready to drink (though you might want to add a splash of club soda if that’s your thing).

For infused brandy:

750 ml Korbel Brandy

½ lb fresh cranberries

½ orange

4 Tbsp Honey

2 Cinnamon Sticks

For Cocktail:

10-12 dashes of Angostura Bitters

4 oz of water

2 oz of simple syrup

Steps:

(1) Pulse cranberries, oranges, and honey in a food processor until broken down into very small pieces.

(2) Add cranberry/orange mixture to container along with 750ml of Brandy and 2 cinnamon sticks. Refrigerate for 2-3 days.

To build the cocktail:

(1) Strain the brandy mixture through a fine metal sieve lined with cheesecloth into a large container. Press on the chopped up fruit with the back of a wood spoon to wring as much Brandy out as possible.

(2) Add 12 dashes of Angostura, 4 oz of water, and 2 oz of simple syrup.

(3) Taste and adjust with more Angosture, simple syrup, or water as needed.

#BluleafGiveBackWeek Summary:

Here's a compilation of most of our #BlueleafGiveBackWeek photos from last week. We were a busy bunch.

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