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Stilton Bread Pudding With Black Pepper Rhubarb Sauce

October 27th, 2009

Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events

(Serves 4 / 4oz . servings)

Stilton Bread Pudding With Black Pepper Rhubarb Sauce:

  • 4 eggs
  • ½ cup sugar
  • 1 cup heavy whipping cream
  • 1 tsp kosher salt
  • 2 tsp black pepper
  • 4 oz. Stilton cheese, crumbled
  • 2 oz. sun-dried cherries
  • 12 oz. challah bread, diced into ¼ cubes

Preheat oven to 325°.  In a medium mixing bowl combine the eggs and sugar.  Whisk mixture until pale in color.  Next add in the cream, salt, pepper, cheese, and cherries.  Mix thoroughly and then fold in the diced challah.  Butter 4 ramekin dishes and fill each with your pudding mix.  Place in pre-heated oven for approximately 35 minutes or until pudding has slightly risen and has turned golden brown.  Carefully remove from oven and allow to cool until just warm.

RHUBARB SAUCE:

  • 1 cup diced rhubarb
  • ¼ cup water
  • ¼ cup sugar
  • 1 tsp black pepper
  • 1 tbsp fresh lemon juice

Cook rhubarb in water & sugar in a sauce pan on very low hear until rhubarb is soft (approximately 7-9 minutes).  Remove from heat and add lemon juice.

To Serve:

Slide a knife around outer rim of ramekin and invert Bread Puddings onto plates.  Place 1 per small serving dish and drizzle Rhubarb Sauce on top of puddings.

Serve Immediately and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

Lemon, Basil, & Cracked Black Pepper Scones

October 26th, 2009

Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events

(18 Servings)

Lemon, Basil, & Cracked Black Pepper Scones:

  • 3 ⅔ cup flour
  • ½ cup sugar
  • 2 tbsp baking powder
  • 1 tsp salt
  • ½ cup fresh basil, chopped
  • 2 tsp cracked black pepper
  • Zest of 2 lemons

Preheat oven to 400°.  Mix lightly above ingredients in a mixing bowl.  Form a well in the center and add in:

  • 2 ¼ cup heavy cream

Gently fold all ingredients.  Mixture should not be “smooth” (it should be a little chunky).  Next, drop medium size spoon full’s of dough onto the greased cookie sheets.  Place in preheated oven and bake 8-12 minutes until scones have risen and have hints of a golden color.

Serve and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

Persimmon Salsa Verde

October 21st, 2009

Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events

(4 Cups)

Persimmon Salsa Verde:

  • 1 pound tomatillos
  • 1 pound persimmons
  • ¼ cup fresh lime juice
  • 1 tbsp honey
  • 3 tsp. cumin
  • 2 tbsp chopped parsley
  • 1 tbsp chopped mint
  • 2 tsp. kosher salt
  • ½ cup extra virgin olive oil

In a heavy saucepot cover tomatillos and persimmons with cold water.  Simmer until both are softened, approx. 20-25 minutes.  Drain water, cool and peel skins from both the tomatillos and persimmons.  Place both in a blender and add in the lime juice, honey, cumin and extra virgin olive oil.  Blend until slightly chunky.  Pour into mixing bowl and add salt, parsley and mint.  Adjust salt as needed.  Once completely cooled, store in airtight container up to 4 days.  Enjoy as an accompaniment to lamb, pork, turkey or salmon.

Serve and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

Persimmon Time Recipe

October 19th, 2009

Mid October has arrived and thoughts of Halloween and Thanksgiving are on everyone’s mind.  In the Cuisiniers Kitchen, our thoughts have turned to persimmons.  Available from now through December, this delicious fruit is the perfect ingredient to put you palette in the holiday mood.

The two most common types of persimmons available in the United States are the Hachiya and the Fuyu.  Both are indigenous to China and were brought to the U.S. in the mid to late nineteenth century.  Persimmons are most commonly grown in California, the Mediterranean, Brazil, and Chili.  Both varietals are quite high in vitamins A and C and provide good amounts of fiber and potassium.

The following persimmon recipes are simple and delicious, so introduce yourself to persimmons!  Happy Holidays!

Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events

(Yields 4 Cups)

Persimmon Currant Jam:

  • 1 ½ cups apple cider vinegar
  • 1 each red onion, diced and caramelized
  • 1 each granny smith apple, peeled, cored, and diced
  • 1 cup golden raisins
  • 1 cup sugar
  • ½ cup fresh lemon juice
  • 1 each jalapeno, minced
  • 1 tbsp orange peel, minced
  • 1 tsp ground coriander
  • 3 tbsp currants
  • 2 tsp kosher salt
  • 2 ½ cups peeled persimmons, chopped

Combine all ingredients except persimmons in large sauce pot over medium heat.  Simmer, stirring occasionally until mixture thickens about 20-25 minutes.  Add persimmons and simmer until the persimmons are tender, 5-7 minutes.  Remove from heat and chill in shallow dish in refrigerator until completely cold.  Store in a favorite jar or container up to 1 week.  Perfect as a side sauce for you Thanksgiving Day turkey!

Serve and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

Gorgonzola Cocktail Tarts

September 22nd, 2009

Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events

(40 Tarts)

Gorgonzola Cocktail Tarts:

  • 3 Large Eggs
  • 1.5 cups Cottage Cheese
  • 1 cup Buttermilk Baking Mix
  • 1/4 cup Butter, melted
  • 3 tablespoons of Sour Cream
  • 1 teaspoon chopped Rosemary
  • Pinch of Salt & Pepper
  • 1/2 cup packed Gorgonzola Cheese
  • 1/4 cup toasted Pinenuts

Preheat oven to 400 degrees

Spray about 40-1.75 inch diameter muffin cups with non-stick spray.  Whisk eggs and next seven ingredients in a large bowl.  Stir in Gorgonzola.  Fill each cup with generous 1 tablespoon of batter.  Top batter with 3-4 pine nuts.  Bake tarts until golden and puffed, about 25 minutes.  Cool in pans for 5 minutes.

Serve warm or at room temperature!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

Osso Buco of Veal

September 21st, 2009

Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events

(4 Servings)

Osso Buco of Veal:

  • 1/4 cup Flour
  • 1 teaspoon Sea Salt
  • 1 tablespoon Black Pepper
  • 4 Veal Shanks
  • 3 tablespoons of Olive Oil
  • 3 Garlic Cloves, minced
  • 2 Carrots, diced
  • 2 Celery Stalks, diced
  • 2 tablespoons Fresh Rosemary, chopped
  • 2 tablespoons Fresh Thyme, chopped
  • 1 cup of Red Wine
  • 1 cup of Tomato Concasse
  • 4 cups of Beef Broth
  • Salt & Pepper to taste

Preheat oven to 375 degrees

Place dutch oven on medium heat on stove.  Season flour with salt and pepper on a flat dish.  Add 3 tablespoons olive oil to dutch oven.  Dust shanks with flour and place in pot to brown; do not turn over until brown, approx. 5 minutes.  When shanks are browned on both sides, remove from pot and place on a plate.  Add 2 tablespoons olive oil to pot and add in the garlic, onion, carrots, and celery.  Saute’ for 5 minute, add rosemary, thyme, wine, tomato and beef broth, simmer for 2 minutes.  Place shanks back into pot, cover tightly, and place in oven for 2 hours.

Serve Immediately and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

Chianti Apple Sauce

September 21st, 2009

Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events

(Yields 1 Quart)

Chianti Apple Sauce:

  • 10 Red Delicious Apples
  • 1 cup Sugar
  • 1 cup Chianti Wine
  • 2 teaspoons Cinnamon
  • 1 teaspoon Nutmeg

Peel, core, and dice apples into medium size pieces.  In a large sauce pot, combine sugar and Chianti and simmer on medium-low heat for 3 minutes.  Add apples and continue to cook 1 hour and 15 minutes.  Add cinnamon and nutmeg.  Next, place mixture in a food processor and pulse until smooth but slightly chunky.  Pour into a shallow dish to cool.

Serve and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

Autumn Risotto

September 21st, 2009

Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events

(6 servings)

Autumn Risotto:

  • 3 tablespoons Olive Oil
  • 1/2 Yellow Onion, finely diced
  • 3 Garlic Cloves, minced
  • 1 tablespoons Saffron Threads, bloomed in White Wine
  • 1 cup Dry White Wine
  • 2 cups Aborio Rice
  • 8 cups Chicken Broth
  • 2 tablespoons Oregano, chopped
  • 1 cup roasted Butternut Squash, diced
  • 1/2 cup Heavy Cream
  • 1/2 cup shredded Parmesan Cheese
  • Salt & Pepper to taste

Measure olive oil into a large straight-sided sauce pot over medium heat.  Add the onion and garlic, saute’ 3 minutes.  Next, add in the Aborio rice and the white wine saffron mixture, saute’ 2 minutes.  Add oregano and 1 cup of the broth stirring often, until completely absorbed by the rice, continue adding the broth 1 cup at a time, stirring well after each addition until the liquid has been absorbed about 20 minutes.  Add in the roasted butternut squash.  Stir in the heavy cream, Parmesan cheese and salt and pepper to taste.

Serve and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

Peruvian Pisco & Citrus Cured Salmon

August 26th, 2009

Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events

(8 servings)

Salmon:

  • 1 each two pound Salmon Fillet, Skin-on
  • 1/4 cup Kosher Salt
  • 4 tbsp Sugar
  • 1/4 cup Pisco
  • 2 tbsp grated lemon zest
  • 2 tbsp grated lime zest
  • 2 tbsp grated orange zest

Place salmon skin side down on large piece of plastic wrap.  In a small mixing bowl combine salt, sugar, pisco, lemon, lime, and orange zest.  Spread this mixture over fleshy side of fish, pressing it into flesh.  Wrap fish in plastic and place on cookie sheet, next place second cookie sheet over fish setting bricks on top to weigh down.  Refrigerate 48 hours.  Prior to serving, unwrap the salmon and rinse the cure off under cold water.   Pat dry, and with a very sharp knife, thinly slice on a diagonal.

Honey Vinaigrette:

  • 2 tbsp Apple Cider Vinegar
  • 4 tbsp Olive Oil
  • 3 tbsp Honey
  • 2 tsp. each Salt and Pepper
  • 2 tsp Fresh Squeezed Lemon Juic

Whisk above ingredients in a separate small bowl and set aside.

In a third bowl combine:

  • 2 cups Chef Garden Petite Blushed Choy Leaves
  • 1 cup Chef Garden Micro Celebration Blend
  • 5 tbsp Honey Vinaigrette

Toss with fingers and divide equally between 8 plates.  Next, place one thinly sliced piece of salmon rolled to look like a flower on top of greens.  Garnish with one leaf of Chefs Garden finger bowl Lemon Geranium.

Note: Pisco is a grape liqueur which is distilled from hot Quebranta grape must which was originally produced in Peru in the early 17th Century.  It is available in most liqueur stores.

Serve and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

Honey Balsamic Grilled Duck Breast Accompanied by Creamy Polenta with Pears, Gorgonzola & Walnuts

August 26th, 2009

Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events

(6 servings)

For the Pears:

  • 3 each firm Pears peeled
  • 3 Tbsp Orange Blossom Honey
  • 1/2 cup Chicken Broth

Halve, stem, and core the pears and slice each half into 3 or 4 pieces.  In a saute pan heat the honey just below smoking.  Add the pears spreading them in an even layer until browned.  Add the chicken broth and swirl as it reduces to a glaze.  Remove pears from heat and set aside.

For the Polenta:

  • 1 cup Chicken Broth
  • 1 cup Milk
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 tsp each Salt & Pepper
  • 3/4 cup Yellow Corn Meal

In a medium sauce pot bring the stock, milk, oil, and salt to a boil.  Remove from heat and vigorously whisk while slowly adding the cornmeal in a steady stream.  Return the mixture to low heat and stir until thick and creamy.  Add more stock if further cooking is required.

For the Duck:

  • 4 each Duck Breasts, split, trimmed, & scored
  • 1/2 cup Honey
  • 2 Tbsp Balsamic Vinegar
  • 2 tsp Dijon Mustard
  • 1 tsp Minced Garlic
  • 2 tsp each Kosher Salt & Pepper
  • 1 Tbsp Fresh Lemon Juice

In a small mixing bowl whisk all above ingredients except the duck.  When well mixed, add duck and let marinate 20 minutes.  Pre-heat grill and place duck breasts skin down for approximately 3 minutes.  Then quarter turn the breast and cook an additional 3 minutes.  Turn breasts over and continue to cook a final 5 minutes.  Note: Due to the amount of fat on the breast watch for flare-ups.  Do not leave the grill while preparing.  Remove breasts from grill and let rest for 5 minutes.  Slice breasts on a diagonal.

To Serve:

  • 3/4 cup Chopped Walnuts
  • 8 oz. Gorgonzola Cheese, crumbled

Toss the sauteed pears together with the walnuts and cheese, spoon polenta onto small dishes and ladle pear mixture over.  Top polenta with sliced duck.  Serve and enjoy with the wines of Mezzacorona.

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

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