Vanilla Bean Crème Brûlée

Vanilla Bean Crème Brûlée

2 ½ cups Half & Half Cream

½ each Vanilla Bean

¾ cup Sugar

8 each Egg Yolks

Pour half & half into sauce pan. Cut vanilla bean in half. Using only one half split bean and scrape out seed. Add seeds and pod to half & half. Bring just to a boil over high heat. Stir in sugar. Allow to cool to room temperature, stirring occasionally. Add yolks, whisking to combine well. Pour into measuring cup. Place baking ramekins in a 2” high pan. Fill ramekins with custard. Add hot water to hotel pan to come half way up the sides of the ramekins. Bake at 350 degrees until centers are set (30-40 minutes).

Brûlée tops with a sprinkle of white and/or brown sugar and brûlée torch. Yield – 1 quart

 

 

 

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.

Summer Fruit Crostata

Summer Fruit Crostata

6 portions (4oz) Rustic Tart Dough (see recipe)

1 1/2 cups fresh Blueberries

1 1/2 cups sliced fresh Strawberries

3 cups diced fresh Peaches

4 tbsp Granulated Sugar

2 tbsp All Purpose Flour

Roll each tart dough portion out to a 12 inch circle. In a bowl, toss fruit with sugar and flour. Place 1 cup of fruit in center of each dough circle. Fold edges of dough in, leaving a 3 inch opening of fruit showing. Bake at 350 degrees for 15 minutes. Makes – 6 crostada

Rustic Tart Dough

1 pound Unsalted Butter (cold)

4 cups All Purpose Flour

1/2 cup Granulated Sugar

1 tsp Kosher Salt

1/2 cup Ice Water

Cut butter into ½ inch cubes and then chill. Butter must be very cold before using. Place flour, sugar and salt in food processor. Pulse several times to combine ingredients. Add butter and toss to coat with flour. Pulse mixture in short bursts until flour resembles small peas. With the food processor running, add the ice water and run until dough forms a rough looking mass. Turn dough onto work space and press together. Cover with plastic wrap and place in refrigerator to set up. Once set, divide into 4oz portions.

 

 

 

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.

Strawberry Champagne Gelee

Strawberry Champagne Gelee

2 1/2 cups Strawberries, sliced

3/4 cup Granulated Sugar

5 tsp Unflavored Gelatin

3/4 cup Water

3 1/8 cups Champagne or Sparkling Wine

3/4 cup Simple Syrup (see recipe)

In a bowl, combine berries and sugar and allow to sit for about 15 minutes. In a separate bowl, combine gelatin and water and allow time for gelatin to bloom. In a saucepot, mix sparkling wine and simple syrup. Melt down gelatin over a double boiler. Add gelatin to sparkling wine-syrup mixture. Bring all to a boil and cook for about 5 minutes. Allow to cool a little and then pour into 8 bouillon/soup cups. Portion fruit into the 8 cups. Refrigerate and allow to set. Makes – 8 servings

Simple Syrup

½ cup Water

½ cup Granulated Sugar

In a small saucepot, mix water and sugar together. Bring to a boil over high heat, stirring occasionally. Remove from heat. Allow to cool. Makes – ¾ cup

 

 

 

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.

Rustic Apple Crostada

Rustic Apple Crostada

4 oz Dough (see recipe)

1 cup Filling (see recipe)

4 tbsp Topping (see recipe)

Pre-heat oven to 400 degrees. Roll out dough into a 6 to 7 inch circle. Place filling in the center of the dough. Fold edges over the filling. Sprinkle tart with the topping. Repeat process for remaining tarts.Place on baking pan and bake at 400 degrees on middle rack for 15 to 17 minutes, or until dough is golden brown. Cool tarts on a wire rack. Yield: 10 tarts

DOUGH

1 pound Unsalted Butter (cold)

4 cups All Purpose Flour

1/2 cup Granulated Sugar

1 tsp Kosher Salt

1/2 cup Ice Water

Cut butter into ½ inch cubes and then chill. Butter must be very cold before using. Place flour, sugar and salt in food processor. Pulse several times to combine ingredients. Add butter and toss to coat with flour. Pulse mixture in short bursts until flour resembles small peas. With the food processor running, add the ice water and run until dough forms a rough looking mass. Turn dough onto work space and press together. Cover with plastic wrap and place in refrigerator to set up. Once set, divide into 4oz portions.

FILLING

4 pounds Granny Smith Apples

2 pounds Red Rome or Fuji Apples

3 tbsp Granulated Sugar

2 tbsp Lemon Juice

Peel and core apples. Cut each apple into 6 wedges. Cut each wedge into 3 equal pieces. Toss apples with sugar and lemon juice and set aside.

TOPPING

1 cup All Purpose Flour

1 cup Granulated Sugar

½ pound Unsalted Butter

Combine flour and sugar in a mixing bowl. Blend butter with your fingertips until the mixture crumbles and holds together in irregular lumps.

 

 

 

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.

Valencia Style Paella

Valencia Style Paella

1 tbsp Extra Virgin Olive Oil

1 oz Chorizo Sausage, sliced

5 each Rope Cultured Mussels in shell

4 each 31/40 Shrimp, peeled and deveined

1 oz diced pulled Roasted Chicken

7 oz Paella Vegetable Sauce (see recipe)

3-4 cups Paella Rice (see recipe)

Heat oil in sauté pan. Add sausage and sauté 30 seconds. Add mussels, shrimp and chicken. Saute for 30 seconds. Add paella vegetable sauce and bring to a boil. Simmer until mussels open. Add rice and toss well. Serves – 1

Paella Vegetable Sauce

6 oz diced Red Onions

6 oz diced Red Bell Pepper

1 tbsp chopped Garlic

2 tbsp Extra Virgin Olive Oil

2 ½ tsp Paprika

3/4 tbsp Oregano Leaf

2 cups diced Tomatoes with liquid

2 cups Chicken Stock

1/4 tsp Saffron

Salt & Pepper to taste

In a sauce pan, sweat red onions, garlic and red pepper in olive oil til tender. Add paprika and oregano and sauté for 3 minutes. Add tomatoes and cook for 3 minutes. Add chicken stock and saffron and simmer for 12 minutes. Salt and pepper to taste. Makes – 32 ounces

Paella Rice Prep

1 pound Basmati rice

7 cups Water

3 tbsp melted Butter

1 pinch Saffron steeped in 1 oz Water

Add rice to boiling water and boil for 10 minutes. Remove from heat, drain and rinse with fresh hot water. Place in shallow pan to cool. Mix saffron with melted butter. Pour over rice and combine well. Cover pan with foil. Bake at 350 degrees for 25 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.

Summer Vegetable and Goat Cheese Gratin

Summer Vegetable and Goat Cheese Gratin

5 oz Tomato Chili Compote (see recipe)

1 1/2 oz Red Onions, sliced

1 oz Red Bell Pepper, sliced

2 oz Zucchini, slice thin length wise

2 oz Yellow Squash, sliced thin length wise

2 oz Goat Chèvre

1 oz Pesto

1/2 oz Breadcrumbs

3 each Crostini Toasts

Toss vegetables in salt, pepper and olive oil and grill till tender. Layer all ingredients into a casserole in the order listed above. Bake at 350 degrees till warm through. Serve with crostini toasts. Makes – 1 individual casserole

Tomato Chili Compote

1 quart Marinara Sauce

1/2 oz Garlic, chopped

1 tbsp Olive Oil

1 1/2 oz Brown Sugar

1/8 tsp Crushed Red Pepper

Salt to taste

Sauté garlic in oil till golden. Add marinara and crushed red pepper and allow to simmer for 15 minutes or until 50% of liquid is gone. Add salt and sugar and allow to simmer for 10 minutes. Makes – 1 quart

 

 

 

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.

Seared Cauliflower Steak

Seared Cauliflower Steak

1 steamed Cauliflower steak

2 tbsp Butter or Canola Oil

1-2 tbsp Blackening Seasoning

¾ cup Roasted Sweet Potatoes (see recipe)

5 tbsp Smoked Paprika & Macadamia Nut Pesto (see recipe)

3 oz Spinach (about 2 ½ cups)

1 oz Ricotta Cheese

1 tbsp chopped Cilantro

*One head of cauliflower sliced through the center will yield 2 – 3 steaks and there will be plenty of florets left for another meal.

Steam one cauliflower steak until soft. Sprinkle with blackening seasoning and sauté in hot butter or oil until golden on both sides. Remove from pan. Add spinach to pan and sauté until wilted. Re-heat the roasted sweet potatoes and then toss in 3 tablespoons of pesto. Place potatoes in a serving bowl; top with wilted spinach and then place cauliflower steak over the spinach. Garnish with crumbled ricotta, chopped cilantro and a drizzle of the remaining pesto. Makes 1 serving

Roasted Sweet Potatoes

1 pound Sweet Potatoes

2 tbsp Canola Oil

1 pinch fresh Rosemary

Salt & Pepper to taste

Wash, peel and dice potatoes to ½ inch. Place all ingredients in a bowl and toss until potatoes are well coated. Spread potatoes out on a sheet pan and bake at 300 degrees for 40 minutes or until fork tender; turn pan midway through cooking time. Makes 2 cups

Smoked Paprika & Macadamia Nut Pesto

3 tbsp minced Garlic

1¼ cups Canola Oil

½ pound Macadamia Nuts

1 ½ tsp Dark Brown Sugar

1 tbsp Sweet Smoked Paprika

Salt & Pepper to taste

Lightly toast macadamia nuts in a moderate oven and then allow to cool. Sauté garlic in ¼ cup of oil. Place garlic, remaining oil, toasted nuts, sugar, paprika, salt and pepper in a food processor and puree. Makes 2 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.

Grape Leaf Wrapped Salmon

Grape Leaf Wrapped Salmon

7 oz Salmon portion

2 each Grape Leaves with stems removed

1 fl oz Lemon Raisin Sauce (see recipe)

½ oz toasted Pine Nuts

Place pine nuts on a sheet pan and toast for 5 minutes in a 400 degree oven. Lay two grape leaves out so that they overlap at edges. Lay salmon on leaves and roll up. Grill grape leaf wrapped salmon to desired doneness. Plate and top with lemon raisin sauce and a sprinkle of toasted pine nuts. Makes- 1 portion

Lemon Raisin Sauce

¾ cup Extra Virgin Olive Oil

1 ¼ cup Lemon Juice

½ cup Raisin Puree (see recipe)

1 cup diced Roma Tomatoes

¼ tbsp Salt

1/8 tbsp Pepper

In a bowl, add all ingredients. Mix till well combined. Store in an air tight container with lid. Makes- 1 quart

Raisin Puree

¼ cup Raisins

¼ cup Water

Mix water and raisins together and puree in a mixer. Makes – ½ cup

 

 

 

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.

Garlic Crusted Tuna

Garlic Crusted Tuna

1 pound Tuna (four 4 oz portions)

Salt & Pepper to taste

1 cup Flour

1 Egg

½ cup Half & Half

2 tbsp chopped Garlic

2 cups Panko Breadcrumbs

4 tbsp Canola/Olive Oil blend

Season tuna well with salt & pepper. Roll tuna portions in flour to coat well. Beat together one egg and half & half; then dip tuna into mixture. Combine chopped garlic and breadcrumbs; then dredge tuna through mixture. Place breaded tuna in refrigerator for 15 minutes to set crumbs. Heat oil in non stick pan and then sauté tuna portions to desired temperature. Makes – 4 portions

Romesco Sauce

3/4 tsp Ancho Chile seasoning

1/2 cup Toasted Almond Slivers

2 cloves minced fresh Garlic

1/2 each chopped Roasted Red Bell Pepper

1/2 cup diced Tomatoes

3/4 tbsp Smoked Paprika

1/4 tsp Cayenne Pepper

1 1/2 tbsp Red Wine Vinegar

1/2 tsp Salt

3 fl oz Extra Virgin Olive Oil

To a food processor add all ingredients, except oil. Pulse to make a chunky paste. SLOWLY add the oil a bit at a time until it emulsifies. Pour sauce into a bowl and allow to sit for 15 minutes. Taste; season to taste. Makes 1 ½ 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.

Crab Stuffed Flounder

Crab Stuffed Flounder

8 – 3 oz Flounder Filets

Salt & Pepper to taste

8 oz Crab & Spinach Dip (see recipe)

8 oz wilted Spinach (sauté in olive oil to wilt)

8 fl oz Lemon Caper Beurre Blanc (see recipe)

Lay filets out flat and season with salt & pepper. Spread 1 ounce of Crab & Spinach Dip over each filet. Roll each filet up and secure with a tooth pick. Spray 4 individual casserole dishes with pan release spray. Place 2 ounces of wilted spinach in the bottom of each dish. Place two rolls of flounder over wilted spinach. Bake at 350 degrees for about 6 minutes or until cooked throughout. Serve topped with Lemon Caper Beurre Blanc.

Crab & Spinach Dip

2 oz fresh Spinach, washed and rough chopped

¼ cup diced Red Onion

½ stalk Celery, diced

½ cup Mayonnaise

4 oz Cream Cheese

1 ¼ tsp Old Bay Seasoning

½ tsp Tabasco sauce

½ tsp Salt

5 tsp Lemon Juice

¼ cup Sour Cream

¼ cup Heavy Cream

½ pound fresh Crabmeat, picked for shells

Pre-heat oven to 400°F. Combine all ingredients in a large bowl and thoroughly blend. Pour mixture into a one-quart casserole dish and bake until hot and browned on top. Serve with crackers or toast. Makes: 1 quart

Lemon Caper Beurre Blanc

1 1/2 tbsp Shallots – minced

1 cup Chardonnay

1 cup Apple Cider Vinegar

1 1/2 tbsp Lemon Juice

1 cup Heavy Cream

1 pound cold Butter – cut into pats

1 tsp Salt

1/8 cup Capers, rinsed

To a sauté pan over medium heat, add shallots, wine, vinegar and lemon juice. Reduce until almost dry. Add cream and simmer until almost dry. Reduce heat to low. Whisk in cold butter 2-3 pats at a time until incorporated. Makes 2 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.