Recipes

Each member of the Catersource team took on a menu item and prepared it under Jack's direction. Here are the recipes from the dinner.

Hazelnut canapé with warm brie, quince paste and honey marinated hibiscus

Hazelnut canapé
30 Amuse Size Portions

3 1/2 oz. powdered hazelnuts
3 oz. confectioner’s sugar
1 oz. cake flour
4 3/4 oz. whole eggs
3 1/4 oz. egg whites
2 1/2 tsp sugar
1 1/4 oz. butter, melted
1 jar quince paste
6 oz. log President Brie, sliced (new product available through Lactalis)
1 jar honey marinated hibiscus flowers (This may be substituted with honey comb, orange, grapefruit or Mandarin orange sections or any berry

Method
Preheat the oven to 400°F.  In a bowl, mix together the hazelnuts, confectioners’ sugar and the flour. Add the eggs a little at a time, mixing well after each addition.  Mix until the result is smooth and light.  Whip the egg whites with the second sugar until the whisked whites have firm, glossy peaks.  Gently fold the egg mixture into the whipped egg whites. Fold in the melted butter and spread onto a quarter size sheet pan lined with parchment (1# of mixture). Bake for approximately 15 minutes until golden and firm to the touch.  When cooled, cut out with a 1 inch cookie cutter.

Assembly
On the cooled canapé, spread the quince paste, top with slices of brie.  Bake in warm oven (300°F) until the cheese partially melts.  Top with the hibiscus, orange, grapefruit or berries and serve warm.

Snow peas with Boursin

20 Portions

1/2 lb snow peas
2 small containers of Boursin cheese

Method
Remove the stems off the sugar peas, pulling along the bottom to remove the attached string as well. In a pot of salted, boiling water, add the snow peas and cook for approximately 10-15 seconds. The snow peas should be a bright green color. Immediately place the strained snow peas into a bowl of ice water to shock the cooking process. Drain and dry on absorbent paper. On the ‘string’ side of the snow pea, using a small sharp knife, make a slit the length of the snow pea.  

Assembly
Using a piping bag with a small star tip, fill the snow pea opening with the boursin mixture.

Corn and Lime Spoon with Ahi tuna, roasted garlic aioli and chimichurri sauce

20 servings

20 corn and lime edible Asian spoons (available at www.ediblesbyjack.com)
1/2 lb. sushi grade tuna
1 cup roasted garlic aioli
1 cup chimichurri sauce

Roasted Garlic Aioli
1/4 cup extra-virgin olive oil
2 Tbsp roasted garlic purée (1/2 bulb, tossed in oil and roasted until soft)
1/4 tsp coarse kosher salt
3/4 cup mayonnaise
2 tsp fresh lemon juice

Method
Blend the olive oil, roasted garlic, and 1/4 teaspoon salt in a food processor until the garlic is smooth. Add 2 tablespoons of mayonnaise and blend well. Transfer to a small bowl; whisking in the remaining mayonnaise and lemon juice.

Chimichurri Sauce
3/4 cup olive oil
3 Tbsp sherry wine vinegar or red wine vinegar
3 Tbsp fresh lemon juice
3 coves garlic, peeled
2 medium shallots, peeled and quartered
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp dried crushed red pepper
3 cups fresh parsley, washed and stemmed
2 cups fresh cilantro, washed and stemmed
1 cup fresh mint, washed and stemmed

Method
Combine all of the ingredients in a food processor or blender and mix to a purée consistency.

Assembly
Add a small dollop (approximately ¼ teaspoon) of the roasted garlic mayonnaise onto the spoon, add either a small piece or shaved ahi on top of the mayonnaise and finish with 1/8 tsp. of the chimichurri sauce

Petite rye square with sesame soy sour cream topped with roasted beef tenderloin and chives

10 Servings

1 small loaf of cocktail bread – Rye is preferred
1/2 cup olive oil or clarified butter
1/2 cup sour cream
2 teaspoon soy sauce
2 teaspoon sesame oil
1/2 tsp Dijon mustard
8 oz. beef tenderloin, trimmed, seared and roasted to rare
1/4 cup chopped chives

Rye Squares
Preheat the oven to 350°F.  Cut each slice of bread with a 2” square cookie cutter.  Brush each piece of the bread with either the clarified butter or olive oil and bake until golden brown and dry.

Sesame Soy Sour Cream
Method
In a bowl, add the sour cream, soy sauce, sesame oil and Dijon mustard and mix well, adjust the seasonings, place in a squirt bottle or piping bag and reserve in the refrigerator for assembly.

Assembly
Place 1/4 tsp of the sour cream mixture on the toast square, add the shaved tenderloin and top with the chopped chives.  If using the shaved tenderloin, mound it onto the square.  You may also substitute the mound with a slice or series of slices.

Autumn Salad

8 Servings

4 cups tender mixed greens (I like endive, radicchio and mesclun)
2 pears (Bosc preferred), peeled, cored, sliced and grilled or sautéed
2 apples (Granny Smith preferred), peeled, cored, sliced and grilled or sautéed
1/4 cup golden raisins
1/4 cup dried cranberries
1/2 cup feta cheese (you may substitute any cheese that is your preference)
1/4 cup pecans (as an alternative, substitute spiced pecans)
1 sweet potato
3 cups vegetable oil (for frying)
3/4 cup pomegranate vinaigrette
Cajun spices - Optional

Method
Wash and dry the green either in absorbent towels or a salad spinner.
Core and seed the apple and pear.  Peel the skin if you fee it necessary.  Grill or sauté until al dente. Peel the sweet potato.  Once peeled, continue the peeling process until the entire potato is nothing but shreds.

Heat the fry oil to 325°F.  Fry the potatoes until crisp.  Drain the potatoes on paper towels and season with Cajun spices or salt.

Pomegranate Vinaigrette
8 Servings

2 small shallots, minced 
4 Tbsp champagne vinegar
2/3 cup pomegranate juice
1 1/2 tsp Dijon mustard
Zest of 1 orange, cut into a very fine julienne 

Pinch of sugar 

Kosher salt 

Black pepper in a mill 

1 1/3 cups EVOO

Method
Combine the shallots, mustard and vinegar and let rest for several minutes. Add the pomegranate juice, lemon zest, and sugar and season with salt and pepper. Whisk in the oil, taste, and correct the seasoning.

Assembly
Mix or arrange all ingredients on an individual plate or platter and finish with the vinaigrette.

Pork Tenderloin with rosemary and apple cider demiglace with purée of acorn squash and roasted asparagus

8 Servings

3 lb pork tenderloin
1/4 cup blended olive oil
1 Tbsp salt
1 Tbsp ground pepper
1/4 cup fresh rosemary
1/2 cup of fresh apple cider
1 qt demiglace

Pork Tenderloin
Method
Preheat the oven to 350°F. Trim the tenderloin and sear in a hot pan with the oil.  Add the salt and pepper on all sides.  Bake in the oven to an internal temperature of 150°F.

Cider Rosemary Reduction
Method
Preheat the oven to 350°F. Trim the tenderloin and sear in a hot pan with the oil.  Add the salt Add the apple cider to a heavy sauce pan and turn onto high. Bring to a boil and reduce by half. Add the demiglace to the cider reduction and bring to a slight boil. Add the rosemary and simmer for approximately 30 minutes. The sauce should be of a syrup consistency that will nap a spoon. If it is not this consistency, turn up the heat and reduce some more.

Purée of Acorn Squash
8 Servings

4 acorn squash
8 Tbsp butter
Salt and pepper
Optional: Cinnamon, Ground ginger, 1/2 cup of brown sugar

Method
Cut each acorn squash in half and scoop out the seeds.  

Cover the top of each squash with saran wrap and bake at high in the microwave until the squash is soft. 

Scoop out the squash and place in a Pyrex pan, mix with the butter, salt and pepper (Cinnamon, ginger and sugar are optional) and keep warm.

Roasted asparagus
8 Servings

32 asparagus spears
1/4 cup olive oil
Salt

Method
Preheat the oven to 400°F. Trim the asparagus of the ‘woody’ section of the spear. The easy way to do this is to bend the asparagus by placing pressure on either end of the spear it will snap off above the woody section of the spear.  If so, break off one and cut the others to the same length for consistency.)  

Place the asparagus on a sheet pan. Drizzle the oil over the asparagus and season with salt and pepper. Bake for 10 -12 minutes.

Note: The same result may be achieved by blanching the asparagus and sautéing in a hot oil pan on the stove.

Assembly
Overlap three slices of the pork at an angle on the hot plate, pipe out ½ cup of the acorn squash, top the squash with the asparagus and nap the pork with the reduction.  Garnish with fresh rosemary sprigs.

Gougere Rolls

1 dozen 2” rolls

3 tablespoons unsalted butter, diced
3/4 teaspoon salt
1 cup unbleached all purpose flour
4 large eggs, chilled
1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)
1/4 teaspoon freshly ground black pepper

Method
Preheat the oven to 400°F. Position 1 rack on the top third and 1 rack on the bottom third of the oven. Line two (2) rimmed baking sheets with parchment paper or aluminum foil (Shiny side up).

Bring 1 cup water, butter, and salt to a simmer in heavy medium saucepan over medium heat, whisking until the butter is melted. Add the flour; stir rapidly with a wooden spoon until all liquid has been absorbed and it forms a ball which pulls away from the sides of the pan.

Stir vigorously until a film forms on the bottom of the pan and the dough is no longer sticky (Approximately an additional 1 to 2 minutes longer). Remove the pan from the heat; cool the dough for 2 to 3 minutes. Using an electric mixer beat in the eggs 1 at a time.  Stir in the cheese and pepper.

Drop rounded Tbsp of the dough onto baking sheets, spacing about 3 inches apart. Using a damp fingertip, press down any peaks of dough and place in the oven. Bake until the rolls are golden brown (approximately 30 minutes).  Make sure that halfway into the baking process that the trays are reversed in the oven.  Once golden brown, using a small sharp knife, pry open one gougère to check for doneness.  The center should be slightly ‘eggy’ and moist.  Serve hot or warm.

Warm Apple Crisp

8 Servings

1 cup dried cranberries
4 Tbsp ground cinnamon
2 Tbsp ground nutmeg
1/2 cup all purpose flour
1 cup packed mixed brown and white sugars
1/4 tsp salt
8 Tbsp butter – soft
8 apples – Mixed

Method
Preheat the oven to 400°F. In a bowl, blend the flour, the two sugars, the salt, and the butter until the mixture resembles coarse meal and toss the mixture well.  Peel, core, and slice the apples thin and in a buttered hotel pan toss them with the cranberries. Sprinkle the brown sugar mixture over the fruit and bake the crisp in a preheated oven for 25 minutes, or until the apples are tender and the topping is golden.

Assembly
Place the warm crisp in individual bowls or ramekins. Add the ice cream and serve.
Note: A nice addition to this crisp would be ¼ cup slices or ground candied ginger.