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| 14543 Erwin St Van Nuys, CA 91411 | 818-787-0601 |
| Site Design By : CounterMind Media | All rights reserved to Baked It My Self.inc 1995-2010 |
While Baked it Myself! is primarily known for its delectable sweets and savory snacks, our reputation for being one of the highest regarded catering companies in Los Angeles has grown exponentially
BEEF:
-Beef empanadas
-Beef sausage sections with Dijon cream
-Hawaiian beef teriyaki skewers with grilled pineapple
-Argentinean marinated beef skewers with chimichurri sauce
PORK:
-Pork sausage sections with Dijon cream
-Mini corndogs with spicy mustard
-Sausage-stuffed mushrooms
-Smoked andouille sausage, mushroom and leek turnovers
-Brie, pear, prosciutto crostini with caramelized onion
POULTRY:
-Apple chicken sausage empanadas
-Apple chicken sausages with spicy mustard dressing
-Chicken satay with peanut sauce
-Crispy fried chicken tenders with barbeque or honey mustard sauce
-Curry chicken choux puff with almonds & raisins
-Grilled chicken or turkey sausage sections with Dijon cream
-Hawaiian chicken teriyaki skewers with grilled pineapple
-Moroccan chicken skewers with herb sauce
-Petites Quiche Lorraine
-Spicy Cajun chicken skewers with Jack Daniels mustard sauce
-Spicy chicken empanadas with orange salsa verde
-Thai chicken stay brushed with sweet chili glaze
-Teriyaki sesame chicken skewers
VEGAN:
-Black bean cakes topped with cilantro-lime aioli
-Carrot canapés with roasted garlic hummus & cumin seeds
-Cassoulet crousades with three bean ragout
-Celeriac potato pancakes with apple-onion compote
-Curried tofu vegetable skewers
-Eggplant puree on crostini with snipped parsley
-Endive leave topped with sundried-tomato & olive tapenade garnished with fresh basil
-French lentils with onion and cilantro on crostini
-Frico cheese chips with roasted red pepper medley
-Grilled vegetable canapés with roasted red-pepper hummus
-Lentil and feta whole-wheat canapés topped with roasted red pepper
-Live vegetable spring rolls with a lemon-ginger dipping sauce
-Vegetable samosas with potato & peas
VEGETARIAN:
-Apple, celery and walnut Waldorf salad
-Asparagus crostini- Herbed ricotta topped with sliced asparagus on rustic toasts
-Asparagus wrapped in filo dough with parmesan
-Artichoke bruschetta with shaved parmesan
-Artichoke and cheese stuffed mushrooms
-Baby arugula & goat cheese tartine
-BBQ onion & smoked gouda quesadillas with pea shoot mini salad
-Black bean veggie burger bites with grilled poblano pepper and jack cheese
-Black bean cakes with spicy cilantro sauce
-Blue cheese polenta bites
-Brie and strawberry on brioche crostini
-Caprese skewers with pear tomato and mozzarella
-Caramelized plum, ricotta and black pepper crostini
-Cherry tomatoes stuffed with herbed feta on bamboo skewers with fresh basil
-Chipotle deviled eggs
-Chopped egg and asparagus canapés
-Deviled eggs classic or with tarragon mayonnaise or curry-cumin
-Endive with goat cheese, fig and honey-glazed pecans
-Fire-roasted artichokes with tarragon & lemon zest infused-olive oil served on parmesan toasts and garnished with shaved parmesan
-French onion tartlets topped with shaved gruyere
-Fresh strawberry & brie on brioche crostini with herbed cream
-Fried corn fritters with maple syrup cream
-Fried mozzarella with basil-tomato dipping sauce
-Fried risotto balls with cheese
-Goat cheese & sun-dried tomato-basil profiteroles
-Grilled bread and mozzarella skewers
-Grilled eggplant rolled with herbed feta
-Grilled garlicky bruschetta with tomato, mozzarella & basil
-Grilled vegetable canapés with herbed goat cheese
-Grilled vegetable stack skewers with layers of herbed goat cheese
-Baby crudités with flavored cream cheese
-Mini vegetable frittatas
-Mini quiche florentine
-Mini zucchini & goat cheese tartlets
-Mixed mushroom empanadas
-Mushroom ragu on crispy polenta triangles and garnished with feta cheese
-Nouvelle mini pizzas - margarita or wild mushroom with caramelized onion
-Parmesan mushroom canapés topped with crispy shallots
-Pear, leek & gruyere puff pastry bites
-Roasted vegetable crepes filled with red-pepper coulis
-Sundried tomato-basil petite quiche
-Sundried tomato pesto crostini
-Tomato-basil or spinach and feta tartlets
-Wild mushroom pate on pumpernickel toasts
-Zucchini, lemon & ricotta galettes
-Zucchini, spinach and cheese fritters with honey almond sauce
BEEF:
-Asian meatball and snow pea picks
-Beef satay with spicy soy/glaze dipping sauce
-Cheeseburger sliders with thousand island dressing, tomato & micro-greens
-Cucumber rounds with Moroccan spiced-minted beef
-Garlicky beef crostini with sage whipped cream
-Mini beef tostadas with homemade guacamole and picante salsa
-Sloppy Joe sliders
-Thin beef rolls with vegetables and spicy soy/glaze dipping sauce
PORK:
-Proscuitto di parma with sliced cantaloupe
-Serrano ham canapés with celeriac remoulade
-Proscuitto-wrapped grilled peach on bamboo skewers with balsamic reduction
POULTRY:
-Caribbean coconut chicken tartine topped with cilantro, avocado & pineapple chutney
-Chinese chicken salad served in mini take out boxes with chopsticks
-Curry chicken almond salad in choux puffs
-Ginger chicken salad with peas and hardboiled egg in choux puffs
-Ginger orange chicken on curried toast canapé
-Lemon chicken salad in tartlets
-Mango marinated chicken tenders wrapped with snow pea
-Tropical chicken and pineapple kebabs with peanut dipping sauce
-Turkey meatball and fingerling potato skewers with cranberry glaze
SEAFOOD:
-Almond-crusted scallops
-Deviled eggs with crab salad
-Coconut crusted shrimp with mango chutney dipping sauce
-Crab cakes with chile-lime aioli
-Crab-coconut cocktail served in shot glasses
-Fresh crab empanadas
-Fresh vegetable and grilled shrimp roll with peanut dipping sauce
-Fried calamari with marinara sauce
-Guatemalan shrimp ceviche in mini tostada cups or cucumber cup
-Hawaiian shrimp teriyaki skewers with grilled pineapple
-Jumbo prawns stuff with herbed bruschetta on bamboo skewers
-Lemon and herb marinated shrimp on rosemary skewers
-Mango curry shrimp salad in wonton cups
-Mini Cajun seafood quiche
-Peruvian-Japanese shrimp & scallop ceviche cups served with homemade tortilla
-Polenta triangles topped with bacon-wrapped shrimp and garnished with pineapple chutney
-Roasted fingerling potatoes with crème fraiche & caviar
-Roasted shrimp with artichokes and fennel
-Roasted shrimp & fennel crostini
-Roasted shrimp salad with fresh dill in cucumber cups
-Scallop ceviche with avocado in corn cups
-Sea scallops with minted pea puree on potato chip
-Seared tuna in tartlets with black sesame and orange zest
-Shrimp, cucumber and dill butter canapés
-Shrimp toast with wasabi sauce
-Shrimp gumbo skewers with spicy fire-roasted tomato sauce
-Shrimp with zucchini fritters with grape-leaf spread
-Smoked salmon, cucumber and cream cheese canapés
-Spicy tuna tartar on wonton chip with snipped chives
-Spicy tuna tartar garnished with julienne radish on crispy rice
-Tuna almond salad with nutmeg on crostini
VEGAN:
-Asparagus and shiitake mushroom terrine
-Coconut-crusted tofu with mango chutney dipping sauce
-Curried vegetable crepes with plum sauce
-Stuffed apples with celeriac slaw and apple crisp
-Wild Mushroom Tartlets
VEGETARIAN:
-Fava bean crostini with shaved pecorino & drizzled with honey
-Fig & walnut tapenade stuffed fresh fig - (Seasonal)
-Fresh fig brulee with shaved manchego cheese & drizzled with balsamic reduction
-Goat cheese stuffed figs drizzled with honey
-Grapes stuffed with goat cheese and pistachios
-Mushrooms stuffed with polenta, porcini and camembert or leek, fennel and goat cheese
-Quail eggs dusted with curried kosher salt
-Endive leaf topped with goat cheese, crumbled pistachio and dates
BEEF:
-Beef carpaccio canapés with parmesan
-Grilled beef tenderloin on focaccia toasts with roasted red pepper garnish
-Asian filet mignon tartar with quail egg shooters
LAMB:
-Cumin-scented Moroccan lamb kebabs with minted yogurt dip
-Grilled lamb chops with chutney sauce
-Lamb and couscous dolmades with minted yogurt sauce
-Lamb burger on choux puff with harissa cream & thinly sliced cucumber
-Lamb chops marinated with cinnamon and honey
-Lamb-stuffed grape leaves with spices and balsamic dipping sauce
POULTRY:
-Duck confit on apple walnut crostini drizzled with plum sauce
-Lemongrass skewered chicken, grilled pineapple & lychee with coconut thai chili marinade
-Maple-glazed duck breast on sweet potato chips
PORK:
-Pork-wrapped figs with balsamic glaze
-Proscuitto wrapped rosemary shrimp
-Goat cheese & rosemary tart with shaved prosciutto and Armagnac-macerated figs (Seasonal)
SEAFOOD:
-Blood orange prawn skewers served with spicy orange vermouth sauce (Seasonal)
-Fennel crusted salmon bites with citrus dipping sauce
-Gravlax, crème fraiche and caviar napoleon
-Grilled shrimp satay with peaches & bok choy on bamboo skewers served with spicy peanut sauce
-Grilled swordfish on ginger-jalapeno rice cakes
-Mango crab stack
-Mini lobster roll with avocado
-Nori stacks with smoked salmon
-Potato pancakes with smoked salmon caviar and dill cream
-Spicy shrimp sushi cut roll
-Seared jumbo scallops with a champagne-vanilla butter sauce
-Seared salmon and potato terrine
-Seared sea scallop on a bed of minted pea puree atop a homemade sweet potato chip garnished with micro mint
-Savory profiterole with lobster and truffle oil croquembouche with tangerine gastrique
-Scallop & truffle mille-feuille with meyer lemon crème fraiche & truffle vinaigrette Smoked salmon canapés with lemon zest & dill crème fraiche
-Wasabi-pea crusted ahi tuna garnished with shaved ginger
TAPAS-
-Japanese pumpkin ravioli with brown butter sage sauce
-Goat cheese, thyme & zucchini samosas with freshly sliced clamshell strawberries
-Coconut crusted shrimp with mango chutney dipping sauce and kosher salted edamame
-Cumin-crusted salmon over braised leeks
-Mini Moroccan lamb burgers with thinly sliced cucumber & harissa cream
-Roasted beet, beefsteak tomato & goat cheese stacks drizzled with pesto
-Mahi mahi tacos with tri-color vegetable slaw
-Crab cakes with pear tomato, micro arugula & topped with a dollop of sun-dried tomato aioli
-Ancho-chile skirt steak on a bed of opal potato puree
-Moroccan lamb drizzled with cinnamon-honey glaze
-Crab croquetas- Jicama, mango, green apple & mirin infused slaw with roasted red pepper remoulade & chili ponzu dipping sauce
-Crispy rice paper roll filled with chicken, shiitake mushroom, shredded carrot, julienne jicama & vermicelli with a lemon-chili oil liason
-Tropical cucumber, avocado & mango salad with marinated rice wine vinaigrette and garnished with fresh cilantro & black sesame seeds
-Shrimp cake cakes with with sesame-wasabi cream on a bed of Asian apple-ginger slaw
-Live vegetable spring rolls with a lemon-ginger dipping sauce
-Beef empanadas
-Beef sausage sections with Dijon cream
-Hawaiian beef teriyaki skewers with grilled pineapple
-Argentinean marinated beef skewers with chimichurri sauce
PORK:
-Pork sausage sections with Dijon cream
-Mini corndogs with spicy mustard
-Sausage-stuffed mushrooms
-Smoked andouille sausage, mushroom and leek turnovers
-Brie, pear, prosciutto crostini with caramelized onion
POULTRY:
-Apple chicken sausage empanadas
-Apple chicken sausages with spicy mustard dressing
-Chicken satay with peanut sauce
-Crispy fried chicken tenders with barbeque or honey mustard sauce
-Curry chicken choux puff with almonds & raisins
-Grilled chicken or turkey sausage sections with Dijon cream
-Hawaiian chicken teriyaki skewers with grilled pineapple
-Moroccan chicken skewers with herb sauce
-Petites Quiche Lorraine
-Spicy Cajun chicken skewers with Jack Daniels mustard sauce
-Spicy chicken empanadas with orange salsa verde
-Thai chicken stay brushed with sweet chili glaze
-Teriyaki sesame chicken skewers
VEGAN:
-Black bean cakes topped with cilantro-lime aioli
-Carrot canapés with roasted garlic hummus & cumin seeds
-Cassoulet crousades with three bean ragout
-Celeriac potato pancakes with apple-onion compote
-Curried tofu vegetable skewers
-Eggplant puree on crostini with snipped parsley
-Endive leave topped with sundried-tomato & olive tapenade garnished with fresh basil
-French lentils with onion and cilantro on crostini
-Frico cheese chips with roasted red pepper medley
-Grilled vegetable canapés with roasted red-pepper hummus
-Lentil and feta whole-wheat canapés topped with roasted red pepper
-Live vegetable spring rolls with a lemon-ginger dipping sauce
-Vegetable samosas with potato & peas
VEGETARIAN:
-Apple, celery and walnut Waldorf salad
-Asparagus crostini- Herbed ricotta topped with sliced asparagus on rustic toasts
-Asparagus wrapped in filo dough with parmesan
-Artichoke bruschetta with shaved parmesan
-Artichoke and cheese stuffed mushrooms
-Baby arugula & goat cheese tartine
-BBQ onion & smoked gouda quesadillas with pea shoot mini salad
-Black bean veggie burger bites with grilled poblano pepper and jack cheese
-Black bean cakes with spicy cilantro sauce
-Blue cheese polenta bites
-Brie and strawberry on brioche crostini
-Caprese skewers with pear tomato and mozzarella
-Caramelized plum, ricotta and black pepper crostini
-Cherry tomatoes stuffed with herbed feta on bamboo skewers with fresh basil
-Chipotle deviled eggs
-Chopped egg and asparagus canapés
-Deviled eggs classic or with tarragon mayonnaise or curry-cumin
-Endive with goat cheese, fig and honey-glazed pecans
-Fire-roasted artichokes with tarragon & lemon zest infused-olive oil served on parmesan toasts and garnished with shaved parmesan
-French onion tartlets topped with shaved gruyere
-Fresh strawberry & brie on brioche crostini with herbed cream
-Fried corn fritters with maple syrup cream
-Fried mozzarella with basil-tomato dipping sauce
-Fried risotto balls with cheese
-Goat cheese & sun-dried tomato-basil profiteroles
-Grilled bread and mozzarella skewers
-Grilled eggplant rolled with herbed feta
-Grilled garlicky bruschetta with tomato, mozzarella & basil
-Grilled vegetable canapés with herbed goat cheese
-Grilled vegetable stack skewers with layers of herbed goat cheese
-Baby crudités with flavored cream cheese
-Mini vegetable frittatas
-Mini quiche florentine
-Mini zucchini & goat cheese tartlets
-Mixed mushroom empanadas
-Mushroom ragu on crispy polenta triangles and garnished with feta cheese
-Nouvelle mini pizzas - margarita or wild mushroom with caramelized onion
-Parmesan mushroom canapés topped with crispy shallots
-Pear, leek & gruyere puff pastry bites
-Roasted vegetable crepes filled with red-pepper coulis
-Sundried tomato-basil petite quiche
-Sundried tomato pesto crostini
-Tomato-basil or spinach and feta tartlets
-Wild mushroom pate on pumpernickel toasts
-Zucchini, lemon & ricotta galettes
-Zucchini, spinach and cheese fritters with honey almond sauce
BEEF:
-Asian meatball and snow pea picks
-Beef satay with spicy soy/glaze dipping sauce
-Cheeseburger sliders with thousand island dressing, tomato & micro-greens
-Cucumber rounds with Moroccan spiced-minted beef
-Garlicky beef crostini with sage whipped cream
-Mini beef tostadas with homemade guacamole and picante salsa
-Sloppy Joe sliders
-Thin beef rolls with vegetables and spicy soy/glaze dipping sauce
PORK:
-Proscuitto di parma with sliced cantaloupe
-Serrano ham canapés with celeriac remoulade
-Proscuitto-wrapped grilled peach on bamboo skewers with balsamic reduction
POULTRY:
-Caribbean coconut chicken tartine topped with cilantro, avocado & pineapple chutney
-Chinese chicken salad served in mini take out boxes with chopsticks
-Curry chicken almond salad in choux puffs
-Ginger chicken salad with peas and hardboiled egg in choux puffs
-Ginger orange chicken on curried toast canapé
-Lemon chicken salad in tartlets
-Mango marinated chicken tenders wrapped with snow pea
-Tropical chicken and pineapple kebabs with peanut dipping sauce
-Turkey meatball and fingerling potato skewers with cranberry glaze
SEAFOOD:
-Almond-crusted scallops
-Deviled eggs with crab salad
-Coconut crusted shrimp with mango chutney dipping sauce
-Crab cakes with chile-lime aioli
-Crab-coconut cocktail served in shot glasses
-Fresh crab empanadas
-Fresh vegetable and grilled shrimp roll with peanut dipping sauce
-Fried calamari with marinara sauce
-Guatemalan shrimp ceviche in mini tostada cups or cucumber cup
-Hawaiian shrimp teriyaki skewers with grilled pineapple
-Jumbo prawns stuff with herbed bruschetta on bamboo skewers
-Lemon and herb marinated shrimp on rosemary skewers
-Mango curry shrimp salad in wonton cups
-Mini Cajun seafood quiche
-Peruvian-Japanese shrimp & scallop ceviche cups served with homemade tortilla
-Polenta triangles topped with bacon-wrapped shrimp and garnished with pineapple chutney
-Roasted fingerling potatoes with crème fraiche & caviar
-Roasted shrimp with artichokes and fennel
-Roasted shrimp & fennel crostini
-Roasted shrimp salad with fresh dill in cucumber cups
-Scallop ceviche with avocado in corn cups
-Sea scallops with minted pea puree on potato chip
-Seared tuna in tartlets with black sesame and orange zest
-Shrimp, cucumber and dill butter canapés
-Shrimp toast with wasabi sauce
-Shrimp gumbo skewers with spicy fire-roasted tomato sauce
-Shrimp with zucchini fritters with grape-leaf spread
-Smoked salmon, cucumber and cream cheese canapés
-Spicy tuna tartar on wonton chip with snipped chives
-Spicy tuna tartar garnished with julienne radish on crispy rice
-Tuna almond salad with nutmeg on crostini
VEGAN:
-Asparagus and shiitake mushroom terrine
-Coconut-crusted tofu with mango chutney dipping sauce
-Curried vegetable crepes with plum sauce
-Stuffed apples with celeriac slaw and apple crisp
-Wild Mushroom Tartlets
VEGETARIAN:
-Fava bean crostini with shaved pecorino & drizzled with honey
-Fig & walnut tapenade stuffed fresh fig - (Seasonal)
-Fresh fig brulee with shaved manchego cheese & drizzled with balsamic reduction
-Goat cheese stuffed figs drizzled with honey
-Grapes stuffed with goat cheese and pistachios
-Mushrooms stuffed with polenta, porcini and camembert or leek, fennel and goat cheese
-Quail eggs dusted with curried kosher salt
-Endive leaf topped with goat cheese, crumbled pistachio and dates
BEEF:
-Beef carpaccio canapés with parmesan
-Grilled beef tenderloin on focaccia toasts with roasted red pepper garnish
-Asian filet mignon tartar with quail egg shooters
LAMB:
-Cumin-scented Moroccan lamb kebabs with minted yogurt dip
-Grilled lamb chops with chutney sauce
-Lamb and couscous dolmades with minted yogurt sauce
-Lamb burger on choux puff with harissa cream & thinly sliced cucumber
-Lamb chops marinated with cinnamon and honey
-Lamb-stuffed grape leaves with spices and balsamic dipping sauce
POULTRY:
-Duck confit on apple walnut crostini drizzled with plum sauce
-Lemongrass skewered chicken, grilled pineapple & lychee with coconut thai chili marinade
-Maple-glazed duck breast on sweet potato chips
PORK:
-Pork-wrapped figs with balsamic glaze
-Proscuitto wrapped rosemary shrimp
-Goat cheese & rosemary tart with shaved prosciutto and Armagnac-macerated figs (Seasonal)
SEAFOOD:
-Blood orange prawn skewers served with spicy orange vermouth sauce (Seasonal)
-Fennel crusted salmon bites with citrus dipping sauce
-Gravlax, crème fraiche and caviar napoleon
-Grilled shrimp satay with peaches & bok choy on bamboo skewers served with spicy peanut sauce
-Grilled swordfish on ginger-jalapeno rice cakes
-Mango crab stack
-Mini lobster roll with avocado
-Nori stacks with smoked salmon
-Potato pancakes with smoked salmon caviar and dill cream
-Spicy shrimp sushi cut roll
-Seared jumbo scallops with a champagne-vanilla butter sauce
-Seared salmon and potato terrine
-Seared sea scallop on a bed of minted pea puree atop a homemade sweet potato chip garnished with micro mint
-Savory profiterole with lobster and truffle oil croquembouche with tangerine gastrique
-Scallop & truffle mille-feuille with meyer lemon crème fraiche & truffle vinaigrette Smoked salmon canapés with lemon zest & dill crème fraiche
-Wasabi-pea crusted ahi tuna garnished with shaved ginger
TAPAS-
-Japanese pumpkin ravioli with brown butter sage sauce
-Goat cheese, thyme & zucchini samosas with freshly sliced clamshell strawberries
-Coconut crusted shrimp with mango chutney dipping sauce and kosher salted edamame
-Cumin-crusted salmon over braised leeks
-Mini Moroccan lamb burgers with thinly sliced cucumber & harissa cream
-Roasted beet, beefsteak tomato & goat cheese stacks drizzled with pesto
-Mahi mahi tacos with tri-color vegetable slaw
-Crab cakes with pear tomato, micro arugula & topped with a dollop of sun-dried tomato aioli
-Ancho-chile skirt steak on a bed of opal potato puree
-Moroccan lamb drizzled with cinnamon-honey glaze
-Crab croquetas- Jicama, mango, green apple & mirin infused slaw with roasted red pepper remoulade & chili ponzu dipping sauce
-Crispy rice paper roll filled with chicken, shiitake mushroom, shredded carrot, julienne jicama & vermicelli with a lemon-chili oil liason
-Tropical cucumber, avocado & mango salad with marinated rice wine vinaigrette and garnished with fresh cilantro & black sesame seeds
-Shrimp cake cakes with with sesame-wasabi cream on a bed of Asian apple-ginger slaw
-Live vegetable spring rolls with a lemon-ginger dipping sauce
