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Endive Spears with Smoked Duck and Cherry Sauce

Endive Spears with Smoked Duck and Cherry Sauce

by | May 5, 2015

    • 16 endive spears     • 12 arugula leaves     • Smoked duck breast     • 1 shallot, minced     • 1 tbsp. sherry     • 1 tbsp. honey     • 1/2 cup The Perfect Purée Cherry,  thawed     • 1 cup duck broth (or chicken broth)     • Salt and pepper to taste Method: 1....
Cranberry Turkey Bites

Cranberry Turkey Bites

by | May 5, 2015

    • 3/4 cup The Perfect Purée Cranberry Puree, thawed     • 30 Simple & Crisp Apple Crisps and Pear Crisps     • 8 oz. cream cheese, softened     • 3 oz. herbed goat cheese     • 1 1/2 lbs. Nueske’s Applewood Smoked Turkey Breast     • 1 small box micro greens,...
Crab & Rock Shrimp Cakes with Mango Sauce

Crab & Rock Shrimp Cakes with Mango Sauce

by | May 5, 2015

Crab Cakes:     • 3 tbsp. ea. minced garlic, basil, chives, parsley and tarragon     • 1 1/2 cups ea. brunois red bell pepper, yellow bell pepper and Bermuda onion     • 1 1/2 cups toasted almond meal     • 3 eggs     • 6 lbs. lump crab meat     • 5 lbs. rock shrimp...
Chicken Brochette with Curried Peach Sauce

Chicken Brochette with Curried Peach Sauce

by | May 5, 2015

Ingredients for: Chicken Brochette with Curried Peach Sauce 4 oz. The Perfect Purée White Peach Puree, thawed 6 tsp. The Perfect Purée Sweet Ginger, thawed 1 lb. boned and skinned chicken breasts, cut into 3-inch strips 12 bamboo skewers, soaked in water for several...
Apricot Rosemary Crostini with Brie

Apricot Rosemary Crostini with Brie

by | May 5, 2015

Components:     • 3/4 cup Apricot Spread     • 1 lb. brie, trim rind off     • 30 rosemary crostini Method: 1. Preheat oven to 350° F. 2. Spread one side of the rosemary croutons with the apricot wpread. 3. Top with a small 1/2 oz. slice of brie and bake in oven to...