January 5th, 2010
The following is a sauce recipe you are sure to see a lot of in 2010. Enjoy!
Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events
(Makes approximately 2 cups)
Cuisiniers’ Salted Caramel Sauce:
- 2 cups sugar
- 1 1/2 cups heavy whipping cream
- 2 tbsp salted butter
- 1/2 tsp kosher or sea salt
In a large heavy metal pot or Dutch oven spread sugar in bottom of pot. Place on medium heat and cook without stirring until the sugar around the edges starts to liquify. Next, using a wooden spoon, gently stir the sugar. As it begins to look like little pebbles, keep stirring until the amber color turns a deep brown. Remember to not stop stirring! Finally, remove the pot from the heat and carefully add in 1/2 of the cream. Use caution as the sauce will bubble up dramatically. Add in the remainder of the cream until the sauce is smooth. Finally, stir in the butter and salt. Serve warm over apple fritters, bread pudding, your favorite ice cream, a warm chocolate brownie, or a combination of the above!
Serve Immediately and Enjoy!
Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events
5470 Lake Howell Road, Winter Park, FL
www.cuisinierscater.com
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:
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
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
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