Creamy Corn

1 pound fresh corn kernels off the cob (about 5 cobs)
¼ cup bacon grease
1 tablespoon chopped garlic
¼ cup white wine
1 cup heavy whipping cream
salt & pepper to taste

Shuck and wash corn. With a knife, carefully shave the kernels off until you have approximately 1 pound of kernels. Sauté the corn kernels with garlic in bacon grease until golden (do not brown). Add white wine and simmer ‘til liquid is gone. Add heavy cream and heat through. Add salt and pepper to taste. Place 2 cups of mixture in food processor and purée ‘til smooth. Combine the remaining mixture with the puréed batch. Makes 3 cups.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2018. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Smoked Salmon Pizzette

Smoked Salmon Pizzette

1 piece pita bread
¼ cup Dill Cream Cheese (see recipe below)
4½ ounces smoked salmon
4-5 cherry tomatoes, halved
1 tablespoon capers
1 tablespoon chopped green onions
1 egg
½ teaspoon fresh dill

Grill the pita bread to a golden brown. Spread dill cream cheese evenly over pita bread. Arrange smoked salmon pieces over the top, then arrange the cherry tomato halves over the salmon. Sprinkle capers and chopped onions over the top. In a sauté pan, prepare one sunny-side-up egg. Place the egg in the center of the pita bread, slice pizzette the into four pieces and garnish with fresh dill. Makes 1 pizzette.

Dill Cream Cheese
8-ounce package of cream cheese, softened
1 ½ tablespoon fresh dill, chopped
1⁄8 teaspoon kosher salt or to taste
1⁄8 teaspoon black pepper or to taste

Combine ingredients well. Makes 8 ounces.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2018 This recipe is property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden.

Thanksgiving Turkey & Stuffing

Thanksgiving Turkey & Stuffing

8 – 8 oz Turkey Tenderloin
16 fl oz Date, Sage and Macadamia Nut Stuffing (recipe below)
8 oz Prosciutto (8 – 1 oz pieces)
16 fl oz Marsala Sage-Cream Gravy (recipe below)

Trim tendon out of each tenderloin and butterfly each half lengthwise. Insert ¼ cup of stuffing evenly along the length of each butterflied portion. Squeeze the two sides together and wrap each tightly with a 1 ounce portion of prosciutto. Bake at 350 degrees for 15 minutes or until turkey is done. Top each portion with 2 fluid ounces of Marsala Sage-Cream Gravy.  Makes – 8 portions

Date, Sage and Macadamia Nut Stuffing 
8 oz Dates, seeded
8 oz Macadamia Nuts, roasted
1 oz Garlic, chopped
1/2 oz Fresh Sage, chopped
1/2 tsp Salt
1/4 tsp Black Pepper

Add all ingredients to a food processor until well combined.

Marsala Sage-Cream Gravy
1 tsp Butter
1/2 oz Garlic, chopped
1/10 oz Fresh Sage, chopped
3 1/2 fl oz Marsala wine
3 1/4 cup Turkey Gravy
5 fl oz Heavy Cream
Salt & Pepper to taste

Saute chopped garlic in a little butter till golden. Add chopped sage. Deglaze the pan with Marsala and allow to simmer for 2-3 minutes. Add turkey gravy and return to a simmer. Add heavy cream. Salt and pepper to taste. Makes – 4 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.

Caprese Sandwich

Caprese Sandwich

1 slice ciabatta loaf, 2½ – 3 inches thick
3 tablespoons Fresh Basil Pesto
2 slices heirloom tomato
salt & pepper to taste
2 slices fresh mozzarella (about 2½ ounces)
2 slices red onion
2 teaspoons extra virgin olive oil

Cut the slice of ciabatta horizontally, creating a top and bottom. Spread pesto on top and bottom. To build sandwich, place two slices of tomato side by side on bottom and add salt and pepper to taste. Top tomato slices with two slices of mozzarella, then two slices of red onion. Drizzle with extra virgin olive oil and then place top over all. Heat a sauté pan and lightly toast sandwich on both sides. Cut in half and serve. Makes 1 sandwich

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017 This recipe is property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden.

Parmesan Crusted Chicken

Parmesan Crusted Chicken

4 each Chicken Breast, filets

¾ cup All Purpose Flour

¾ cup Half & Half

1 cup Parmesan Herb Breadcrumbs (see recipe)

2 tbsp Butter

4 oz Goat Cheese

12 fl oz Piccata Sauce (see recipe)

2 tsp Capers (fried in a little butter)

2 tsp fresh Parsley

Wash and trim chicken breast. Pound each breast out to 150%. Dredge each chicken breast in flour, then dip in half & half, then dredge in Parmesan crust. Sauté breast in butter until golden brown on both sides. Finish cooking in pre-heated 350 degree oven. When chicken is done, remove from oven, plate and top with Piccata sauce, then goat cheese and then fried capers. Garnish with chopped parsley. Makes – 4 servings

Parmesan Herb Breadcrumbs

1 cup Breadcrumbs

1/4 cup grated Parmesan

1 tsp fresh minced Oregano

1 tsp fresh minced Rosemary

1 tsp fresh minced Chives

1 tsp fresh minced Basil

1/2 tsp fresh Thyme Leaves

Combine all ingredients and mix well. Makes – 1 1/4 cups

 Piccata Sauce

3 tbsp Unsalted Butter

2 tbsp Shallots – chopped

1 tbsp Garlic – chopped

4 tbsp All Purpose Flour

½ cup Chardonnay

2 tbsp fresh squeezed Lemon Juice

2 cups Chicken Stock

½ tsp Kosher Salt

White Ground Pepper to taste

Combine all ingredients and simmer for 20 minutes. Makes: 24 ounces

 

 

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.

Heirloom Tomato Gazpacho

Heirloom Tomato Gazpacho

5 pounds diced ripe heirloom tomatoes

2 medium cucumbers, seeded and diced

1 cup diced red onion

2 jalapeño peppers, seeded and rough-chopped

5 cloves garlic, minced

1½ cups extra virgin olive oil

1 tablespoon fresh ground black pepper

2 tablespoons sea salt

In a food processor, pulse diced cucumber, onion, jalapeño pepper and garlic until almost puréed.  Add tomatoes and pulse until all ingredients are well incorporated.  Pour into a mixing bowl and then add oil, salt and pepper. Mix well.

Serves 12.

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.

Avocado & Gazpacho Shrimp Cocktail

Avocado & Gazpacho Shrimp Cocktail

4 fluid ounces Heirloom Tomato Gazpacho (recipe below)

3 ounces diced avocado

5 medium to large Carolina shrimp

1 sprig cilantro

Place gazpacho in individual serving bowl or widerim glass.  Top with diced avocado.  Hook shrimp around the rim of the bowl or glass.  Garnish with a sprig of cilantro.

Serves 1.

Heirloom Tomato Gazpacho

5 pounds diced ripe heirloom tomatoes

2 medium cucumbers, seeded and diced

1 cup diced red onion

2 jalapeño peppers, seeded and rough-chopped

5 cloves garlic, minced

1½ cups extra virgin olive oil

1 tablespoon fresh ground black pepper

2 tablespoons sea salt

In a food processor, pulse diced cucumber, onion, jalapeño pepper and garlic until almost puréed.  Add tomatoes and pulse until all ingredients are well incorporated.  Pour into a mixing bowl and then add oil, salt and pepper. Mix well.

Serves 12.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.

(Non-alcoholic) Peach Basil Lemonade

(Non-alcoholic) Peach Basil Lemonade

4 ounces Housemade Lemonade (see recipe)

2 ounces peach puree

2 basil leaves

1 lemon slice

1 basil sprig

In a shaker tin with ice add first three ingredients and shake vigorously. Strain into a Collins glass filled with ice. Garnish with a sprig of fresh basil and a lemon slice.

Makes 1 mocktail

Housemade Lemonade

2 cups sugar

1 cup hot water

2 cups fresh squeezed lemon juice

1 gallon cold water

In a large 1 gallon pitcher or container combine sugar and hot water. Stir until sugar is dissolved. Add lemon juice and cold water. Serve in ice filled glasses.

Makes 1 gallon

Fresh Fruit Puree

3 cups ripe fruit

1 ounce lemon juice

2 ounces simple syrup

Combine all ingredients in a blender and pulse for a few seconds. Turn blender to high speed until smooth. If needed, strain through a loose strainer.

Basic Syrup

1 cup sugar (granulated, brown or raw sugar)

1 cup water

Bring just to a boil allowing sugar to dissolve.

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.

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Lime Rickey

Lime Rickey

1 ¼ ounce gin

½ lime, juice only (save the lime cup for garnish)

soda water

Combine gin, lime juice and the lime cup in a Collins glass; add ice. Stir and then top with soda water.

Makes 1 cocktail

 

Lime Rickey Non Alcoholic

2 ounces fresh lime juice

1 ounce simple syrup

soda water

1 wedge lime

1 sprig mint

Combine lime juice and simple syrup in a Collins glass; add ice. Stir and then top with soda water. Garnish with lime wedge and mint sprig.

Makes 1 Mocktail

 

Note – to change the complexity and flavor of your Rickey, add a small amount of your favorite fruit puree, juice or simple syrup before you add the soda water. Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.

Green Sangria

Green Sangria

1 bottle Vihno Verde

½ cup ginger liquor

½ grapefruit, seeded and cut into wedges

½ cup honeydew melon, cubed

½ cup pineapple, cubed

1 bunch fresh mint

16 ounces Lemon Lime Soda

Place all prepared fruit into a large pitcher of container with a lid. Add wine and ginger liquor. Cover and refrigerate overnight. Before serving, add mint and soda. Serve over ice with as much fruit as desired.

Makes 1 cocktail

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.