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Choose, order, enjoy. It's that easy.

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On the corner of laid back and yum…Photo: Kennedy Jumping - Cape Cod, Massachusetts

Corner of YUM is a sweet & savory catering service.

We do not have a storefront and are strictly a bake/cook to order business.

We have graciously been given the opportunity to prepare delicious food for you out of the sprawling Cape Sea Grille kitchen, located in Harwich Port, MA.

Delivery is always free Cape-wide.

You choose & order.   I deliver and you enjoy.  It's that simple.  How easy is that? (DUH)

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CORNER OF YUM OFFERINGS

Here’s some of what we’ve got to offer:

• Birthday cakes

• Wedding cupcake/cake displays

• Dessert tables

• Home-cooked weeknight meals

• Holiday side dishes

• Pies

• Cookie platters

• Soups

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Yum is just right around the corner!

Get your orders in now!

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SUPPERS & STARTERS

Everyday is a good day to eat healthy, wholesome meals…

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CAKES

Is it your birthday? Let us help you celebrate!

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PIES

IT’S ALMOST PIE SEASON!

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Posts

MORE POSTS FROM CORNER OF YUM…

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Vegan Tamales

I love Mexican food.

My southern California roots have me on a perpetual search for the creamiest refried beans, the most authentic taco & of course the perfect tamale.

I'll admit, I've always had a pound of lard lying await in my refrigerator, just in case a craving strikes. 

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Gather the yummy stuff…

However... 

Making a big batch of tamales is the most perfect way to spend a chilly day indoors.

(We are in the midst of a nasty noreaster, here on the Cape, as we speak.)

MY FAVORITE FOOD TO HUNKER DOWN? HANDS DOWN - MEXICAN WINS

There's nothing like having a small surplus of tamales in the freezer to reheat when you're having a Mexican food emergency.  

While looking at traditional tamale recipes, my first question was how do I  replace the fat in the masa dough, without losing flavor and without using animal fat or processed oils.  Avocado is the first thing that comes to mind and the clear winner.  Using a high quality vegetable stock, in place of water,  adds a lot of added flavor as well.  

Here's a list of what you'll need -

ALL Ingredients:

• 1 8oz package of dried corn husks

MASA DOUGH INGREDIENTS:

• 1.5 avocados mashed

• 1 tbs sea salt

• 2 tsp baking powder

• 1 tbs mexican oregano

• 1 tbs thyme

• 1 tsp garlic powder

• 2 1/4 C high quality vegetable stock

FILLING INGREDIENTS:

• 1 Vidalia onion, diced

• 2 C black beans (or pinto)

• 1 serrano chile, diced

• 3 garlic cloves, minced

• 1.5 C corn kernels 

• 2 4.5 oz cans green chiles

• 2 tsp ground cumin

• 1 tsp red pepper flakes

• salt and pepper to taste

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This being my first stab at a vegan tamale, I think I had pretty good success overall.

I'm excited to try a mixture of refried pintos with avocado and jalapenos.  There are so many variations for curious experimentation!  

Don't forget to garnish your masterpiece with some spicy green sauce and diced up avocado & tomato salsa…

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Roasted corn, black bean & green chile vegan tamales

Now for the play-by-play…

Instructions:

1. Soak your corn husks in a big bowl of cold water, for about 30 minutes.

2. Prepare your masa dough..

3. Mash your avocado and place it in your stand mixer, with your salt, baking powder, oregano, thyme & garlic powder.  Scrape down the sides of your bowl and add half of your masa flour, while mixing on low speed.  Add half of your vegetable stock and then the rest of your masa.  Mix until the dough starts to come together and is well blended.  

4. Prepare your filling..

5. Preheat the oven to 400 degrees. 

6. Line a baking sheet with parchment paper.

7. Chop your garlic cloves, serrano chile and onion.  Add them to the rest of your ingredients in a bowl and toss with your seasonings.  The juice from the green chiles will be enough liquid for roasting.  Place your vegetables on the prepared baking sheet and roast for about 30 minutes.  

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NEXT ON THE VEGAN TAMALE MAKING AGENDA…

Assemble your tamales…

1. Start by putting about 1/3 cups of masa on your husk.

2. Spread it out, leaving about a 2" border around the sides.

3. Place 1/4 cups of filling in the center and roll the husk to close it.

4. Fold one end of the husk over and tie it with either twine or a long strip of husk.  I had a bit of difficulty using the husk and found bakers twine to be more user friendly. 

5. Place all your tamales in the steamer and simmer for about 1.5 hours.  

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VEGAN TAMALES AT HOME

THE PLAY-BY-PLAY IN PHOTOS

MAKE VEGAN TAMALES - CORNER OF YUM

MAKE VEGAN TAMALES - CORNER OF YUM

MAKE VEGAN TAMALES - CORNER OF YUM

MAKE VEGAN TAMALES - CORNER OF YUM

MAKE VEGAN TAMALES - CORNER OF YUM

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All Done!

Fresh and made with love - right from your very own kitchen.

Good job! 😋

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Creamy Cauliflower Soup with Bacon & Jalapeno

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Creamy Cauliflower Soup with Bacon & Jalapeno

SOUP THAT WILL WARM YOU STOMACH…

AND YOUR IMMORTAL SOUL

Against my better judgement and solely for the sake of sending my body into a fat burning frenzy, I've been in phase 1 of Atkins world.

Cheese, bacon, fat, cream and  (vegetables in moderation) is only fun for about 12 hours.   I've never fantasized more about fruit and nuts in my life..  So, with this said, I introduce this creamy cauliflower soup that has all the tools needed for Atkins, phase 1.  Or, if you love comfort food, this soup is for you.. You can also make easy substitutions to make it a healthy choice...  Sub olive oil for butter, omit the bacon fat and use greek yogurt and chicken stock in place of the cream.   Additionally, I think this is a great kid friendly soup, as long as you don't overdo it with the jalapenos..  I personally like to put jalapenos in anything I can because of it's awesome health benefits and it speeds up your metabolism.  My 16 year old daughter eats jalapenos raw..  I'm so proud.

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Let's face it, this isn't a health food recipe.

 Although, there are things we can do to soften the blow.

 I start with Trader Joes, uncured bacon "pieces". (and you can skip the step where I scrape the fat into the pan and saute the vegetables in it)  Since we are just going to chop it up, pretty & neat strips are unnecessary.   Choose organic vegetables and always try to use grass fed butter and dairy products.  

In another few days, this clear betrayal that I've put my body through, will be complete and I'll be back on the fruit, nuts and greek yogurt.  But until then, bring on the fat..  Here's how you do it.. 

Ingredients..

• I head of cauliflower

• 1 jalapeno pepper chopped

• 1 cup chopped leek

• 2 tablespoons of butter

• 1/2 lb cooked bacon (save the bacon fat)

• 1/2 cup shredded cheddar cheese

• approximately 2 cups of water

• 1 cup of heavy cream or 1/2 & 1/2

• Salt & Pepper to taste

INSTRUCTIONS:

1.  Cook your bacon until crisp.

2. Saute the jalapeno in leek in the butter and remaining bacon fat until tender.

3. Add cauliflower, water & bacon pieces.  Cover and simmer until cauliflower is soft.

4. Add cheddar & cream and puree.  I use an immersion blender but a standard countertop blender will suffice as well.

5.  Salt & Pepper to taste..

...Garnish with hot pepper flakes and sliced avocado!

#atkins #kidfriendly #cauliflower

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All Done!

Fresh and made with love - right from your very own kitchen.

Good job! 😋

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Creamy Butternut Bisque

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Cold rainy day?

I think, we all think: SOUP

Sometimes a comforting bowl of soup is all you need on a chilly, rainy, fall evening.

This is so easy with just 5 ingredients.  Make extra and freeze it or bring over a jar to your neighbor.

Ingredients:

• One medium butternut squash

• 2 cups chicken stock

• 1/2 stick of butter

• One medium onion

• 2 cups of milk or half and half

• salt and pepper to taste

Directions:

1. Saute onions in butter until soft

2. Add chicken stock and cubed butternut squash and cook until squash is soft.

3. Add milk and puree with an immersion blender.

4. Add salt and pepper to taste.

5. Enjoy with a slice of delicious sourdough toast and a tossed salad.  

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All Done!

Fresh and made with love - right from your very own kitchen.

Good job! 😋

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