Каталог хороших рецептов
Много рецептов: от супа до десерта
ACCOMPANIMENTS
COMPOUND BUTTERS
Garlic Spiced Butter
Harvest Spiced Butter
Madeira Butter
Sage Butter
DRESSINGS
Basil & Chervil Vinaigrette
Coffee Vinaigrette
Creamy Garlic Vinaigrette
Creamy Lemongrass Dressing
Ginger Lime Vinaigrette
Lemongrass Vinaigrette
Tobiko Roe Vinaigrette
Vanilla Bean Vinaigrette
Warm Basil Vinaigrette
GLAZES & SYRUPS
Apple Cinnamon Glaze
Asian Honey Glaze
Blueberry Lavender Syrup
Cardamom Wine Syrup
Spiced Ginger Syrup
JAMS & SPREADS
Caramelized Fig Spread
Chocolate Cranberry Jam
Kalamata Mascarpone Spread
Orange and Lavender Conserve
Roasted Garlic and Red Pepper Hummus
Spiced Cranberry & Orange Relish
Zucchini Relish
MARINADES AND RUBS
Lavender & Honey Marinade
Spiced Coffee Rub for Meat
MAYONNAISE
Aïoli Garni (Garlic Mayonnaise)
Lemon Herb Mayonnaise
SAUCES
Berry Coulis
Cherry Port Sauce
Ginger Lime Chimichurri
Hazelnut Mascarpone Creme
Horseradish Creme Fraîche
Nutmeg Creme Fraîche
Spicy Peach & Ginger Grilling Sauce
Spicy Satay Dip
Sweet Chile Dipping Sauce
Tarragon Butter Sauce
Tarragon Cream
Vanilla Citrus Crème
MISC
Champagne Onions
Moroccan Preserved Lemons
Pan de Higo (Fig Cake)
Pepitas (Spicy Pumpkin Seeds)
Perada (Pear Cheese)
Savory Garlic Ice Cream
***back to top***
APPETIZERS & HORS D’OEUVRES
BREADS & PASTRIES
Mini Savory Bites
Minted Pea Purée Canapes in Puff Pastry Vol-au-Vents
Thyme Focaccia with Kalamata Mascarpone Spread
FISH & SHELLFISH
Avocado and Crab Timbales with Tobiko Roe Vinaigrette
Avocado Crème Shrimp
Bon Temps Crab Cakes with Rémoulade
Cucumber Cups with Caviar and Champagne Onions
Dilled Crab Salad on Artichoke Bottoms
Diver Scallops with Cauliflower Cream from Chef Rick Tramonto
Eggs with Caviar and Salmon Rosettes
Grilled Lemongrass Shrimp with Sweet Chili Dipping Sauce
Grilled Teriyaki Salmon Bites
Hoi Polloi Salmon from Chef Bun Lai
Lobster Arepas
Lobster Bisque Shooters
Lobster, Mango and Jicama Summer Rolls with Nuoc Cham Nem Dipping Sauce
Lobster Ravioli with Vanilla Butter Sauce
Morilles à la Crème (Morels in Cream Sauce)
Multi-Layered Caviar Torte
Porcini Dusted Scallops in an Enriched Mushroom Broth
Shrimp & Avocado Canapés
Shrimp Ceviche
Smoked Salmon and Caviar “Pizza”
Smoked Trout with Horseradish Creme Fraîche
FRUITS & VEGETABLES
Apple Anise Pizza
Apple & Blue Cheese Tartine
Asparagus Carpaccio
Fava Bean Bruschetta
Herbed Mascarpone & Beet Napoleons with Walnut Oil
O-Hitashi (Mini Spinach Towers)
Pan de Higo (Fig Cake)
Peppers Stuffed with Halloumi & Pine Nuts
Perada (Pear Cheese)
Roasted Garlic and Red Pepper Hummus
Spicy Artichoke Spinach Dip
Steamed Artichokes with Lemon Herb Mayonnaise
Tomato & Nectarine Timbale
MEATS
Celeriac Prosciutto Rolls with Lemongrass Vinaigrette
Foie Gras Mousse with Fig Syrup on Crisp Toast Points
Foie Gras Terrine with Mulled Plums and Gingered Pears
***back to top***
BEVERAGES
(Note: Cocktails in next section below)
Café Brûlot
Cardamom Hot Chocolate
Cardamom Tea
Chestnut Hot Chocolate
Honeyed Chai Tea
Thai Iced Coffee
***back to top***
BREADS
Apple Anise Pizza
Caramelized Apple Bread Pudding
Dried Fig & Hazelnut Bread
Lavash Crackers
Lavender Biscotti with Almonds
Lavender, Walnut & Honey Slipper Breads (Ciabatta)
Mini Savory Bites
Nutmeg Cheddar Breadsticks
Rosca Rey de Reyes Tropical al Café (Three Kings Tropical Bread)
Rosemary Corn Financiers
Savory Bread Pudding
Savory Cheese Popovers
Seeded Rye Bread
Thyme Focaccia with Kalamata Mascarpone Spread
Upside-Down Cranberry Cornbread
Zucchini & Sweet Potato Bread
***back to top***
COCKTAILS
Blood Brothers
Bombay Grapefruit Lemonade
Clove Spiced Champagne
Embrace: A Valentine Cocktail
Epiphany
Ever After
Fields of Gold
Fizzy Ginger
Gaia: Inspired by Mother Earth
Garden Temptations
Lemongrass Champagne Mojito
Lemongrass Lemonade
Lemongrass Martini
Love & Honor
Love Potion: Family Edition
Lychee Martini
Magic Carousel
Margaritas Two Ways
Pomegranate Champagne Cocktail
Provocachic Cosmopolitan
Secret Garden
Spanish-Style Egg Nog
Summer in the Woods
Surreal
Theobroma
Vanilla Sea
Vanilla Vixen
Virgin Colada
***back to top***
DESSERTS
Almond Tarragon Cake
Amaretto Tiramisù
Anise Panna Cotta with Spiced Rhubarb
Apple Anise Pizza
Apple Cinnamon Empanadas
Apricot Ginger Flan
Avocado Coconut Pudding
Basil & Orange Ice Cream with Cinnamon Tuiles
Berries with Citrus and Vanilla
Berry Coulis
Blood Orange Granita
Blueberry Cheesecake Ice Cream
Blueberry Lavender Syrup
Buttermilk Cake
Caramelized Apple Bread Pudding
Caramelized Napoleon with Sage and Cranberry
Caramelized Pineapple Timbales with Lemongrass Crème & Cool Mint Syrup
Chestnut Caramel Pound Cake
Cardamom Scented Rice Pudding
Chai Pots de Crème
Champagne Apricot Sorbet
Champagne Cookies
Champagne Marshmallows
Champagne Sabayon with Roasted Strawberries and Honey Pecan Twists
Cherry Port Sauce
Chilly Drunken Orange “Creamsicle”
Chocolate and Caramel Tart with Port Ganache
Chocolate Cranberry Jam
Coffee Granita
Coffee Zabaglione
Fig Tart with Vanilla Crème Patissière
Flan de Champagne (Champagne Flan)
Garlic Brittle Cookies
Ginger & Honey Crème Brûlée
Gingered Peach Trifle
Gingered Peach Tarte Tatin
Green Tea & Orange Mousse Cake
Grilled Peaches with Coconut Milk and Cinnamon Sugar
Hazelnut and Fig Linzer Cookies
Honey Lavender Caramels
Honey Biscotti
Honey Soufflé with Earl Gray Anglaise
Honeyed Carrot Cake
Lavender Biscotti with Almonds
Lavender Meringues
Lavender Pound Cake with Lemon Glaze
Lemon Upside-Down Cake
Lemongrass Cilantro Sorbet
Luscious Thai Curry Truffles
Mardi Gras King Cake
Mascarpone Brownies with Honey Chocolate Sauce
Mascarpone Cheesecake with Honeyed Pistachios
Melon Ball Salad in Spiced Ginger Syrup
Milk and Honey Lavender Sorbet
Mocha Pudding with Espresso Creme
Molded Vanilla Cream with Berry Compote
Oatmeal Raisin Spice Cookies
Olive Oil Brownies with Toasted Walnuts
Orange and Lavender Conserve
Pear & Lavender Crème Brûlée
Pear Panna Cotta with Port Wine Gelée
Pear Soufflé
Pecan Shortbread
Persian Honey Almond Brittle
Poached Pears in Cardamom Wine Syrup
Poached Pears with Chocolate Raspberry Sauce
Pumpkin Flan with Ancho Chile Brittle
Pumpkin Streusel Cake
Raspberry Soufflé
Rosca Rey de Reyes Tropical al Café (Three Kings Tropical Bread with Coffee)
Rosemary & Honey Roasted Pears
Sparkling Melon Soup with Orange Flower Crème
Tropical Fruit Salad with Tarragon Cream
Vanilla Citrus Crème
White Chocolate Cinnamon Crusted Tuiles
White Chocolate Lemon Napoleon
***back to top***
MAIN COURSES
BRUNCH
Apple Anise Pizza
Banana Pancakes with Hazelnut Mascarpone Creme
Fluffy Mascarpone Omelets with Asparagus & Champagne Onions
Vanilla Pancakes with Roasted Vanilla Plums
BEEF
Filetto Tartufato (Filet Mignon with Foie Gras and Truffles)
Gorgonzola-Stuffed Steak with Prosciutto
Gramma Crucitti’s Meatballs
Madeira Beef Filet
Steak with Champagne Braised Cippolini Onions and Sage Butter
Thai Red Curry Beef with Pumpkin
CHICKEN & TURKEY
Classic Mexican Mole (with Grilled Chicken and Cashews)
Grilled Chicken Ciabatta Sandwiches with Roasted Pepper Duo
Lavender & Honey Roasted Chicken
Mardi Gras Chicken and Andouille Gumbo
Moroccan Lemon Chicken with Chickpeas and Honeyed Sauce
Southwestern Stuffed Turkey Breast
Turkey and Wild Mushroom Sauce
Turkey Gumbo
Turkey Preparations: Brining and High-Heat Roasting
FISH & SHELLFISH
Asparagus Risotto with Truffled Lobster
Citrus Tea Rubbed Halibut from Chef Ming Tsai
Lobster Arepas
Lobster Ravioli with Vanilla Butter Sauce
Lobster Rolls with Dill
Mediterranean-Style Shrimp with Orzo
Mixed Seafood in Ginger Broth with Confetti Vegetables
Moroccan Spiced Smoked Salmon
Olive Oil Poached Sablefish with Citrus & Thyme
Pistachio Crusted Salmon with Bailey’s Irish Cream Sauce
Porcini Dusted Scallops in an Enriched Mushroom Broth
Roasted Prawns with Morels and Red Curry Butter
Rosemary Lobster Fricassé with Baby Vegetables
Salmon Fettucine with Creamy Lemon Vinaigrette
Salmon with Lemon-Thyme Persillade and Parsley Mayonnaise
Sea Bass en Papillote with Sweet Chile Hoisin Broth
Seared Scallops with Vanilla Champagne Crème and Haricot Verts
Smoked Salmon and Caviar “Pizza”
Trout Filets with Hot Buttered Champagne Sauce
GAME
Aromatic Spiced Coffee Rub for Meat
Boneless Quail Stuffed with Poultry Quenelle
Magret de Canard au Poivre (Smoked Duck Breast)
Poussins en demi-deuil (Hens in Mourning)
Roast Venison: Classic Scottish Recipe
Roasted Squab (or Game Hens) with Apple Cinnamon Glaze
Seared Duck Breast with a Figged Port Demi-Glace
Sautéed Duck Breast with Green Peppercorn and Morel Cream Sauce
PORK
Moroccan Spiced Pork Tenderloin with Cardamom Glazed Carrots
Pork Tenderloin with Asian Honey Glaze
Sage Stuffed Pork Chops with Cranberry Glaze
Sicilian Sausage and Peppers
Tipsy Pork Chops with Bourbon-Laced Peach Chutney
LAMB
Coffee Spiced Lamb with a Minted Coffee Sauce
Herb Crusted Rack of Lamb with Garlic Smashed Potatoes and Balsamic Reduction
Lamb and Fresh Herb Khoresh
Lamb and Orange Stew
Lamb Loin with Baby Spinach, Sun-Dried Tomatoes and Bush Tomato Chutney
Roman Roast Leg of Lamb with Orzo
VEAL
Herb Crusted Veal Roulade with Creamy Leek Sauce and Savory Chocolate Gravy
Veal Saltimbocca
Veal Scallopini with Grapes and Port Wine Reduction
STARCHES
Basil Pasta Rags with Four Cheese Filling and Basil Sauce Mignonette
Farfalle and Asparagus with a Lemongrass Cream Sauce
Farfalle with Spring Peas & Morels in a Pernod Cream Sauce
Harvest Risotto with Caramelized Pears
Pasta with Brussels Sprouts, Prosciutto and Pecans
Spaghetti ai Tartufi Neri (Spaghetti with Black Truffles)
Spaghetti Pie
***back to top***
SALADS
Aromatic Rice and Pearl Barley Salad
Dilled Crab Salad on Artichoke Bottoms
Fennel, Orange and Zereshk Salad with Fig Vincotto
Festive Fennel Salad
Grilled Romaine Lettuce with Creamy Lemongrass Dressing
Lemon-Zested Granny Smith Apple & Fennel Salad
Melon Ball Salad in Spiced Ginger Syrup
Pear and Prosciutto Salad with Toasted Walnuts
Red and White Salad with Candied Pecans, Figs and Chevre
Summer Tomato Salad with Creamy Garlic Vinaigrette
Tropical Fruit Salad with Tarragon Cream
SALAD DRESSINGS:
Basil & Chervil Vinaigrette
Coffee Vinaigrette
Creamy Garlic Vinaigrette
Creamy Lemongrass Dressing
Ginger Lime Vinaigrette
Tobiko Roe Vinaigrette
Vanilla Bean Vinaigrette
Warm Basil Vinaigrette
***back to top***
SIDE DISHES
STARCHES
Aromatic Rice and Pearl Barley Salad
Basil Pasta Rags with Four-Cheese Filling & Basil Sauce “Mignonette”
Caramelized Apple Bread Pudding
Chipotle Mashed Sweet Potatoes
Cranberry Couscous
Garlic Smashed Potatoes with Balsamic Reduction
Harvest Risotto with Caramelized Pears
New Orleans Red Beans and Rice
Polenta Napoleons with Wild Mushroom Bruschetta & Truffles
Savory Bread Pudding
Sweet Potato & Gorgonzola Gratin
Upside-Down Cranberry Cornbread
VEGETABLES
Asparagus Carpaccio
Balsamic-Roasted Root Vegetables
Calabacitas with Winter or Summer Squash
Cardamom Glazed Carrots
Champagne Glazed Cauliflower
Classic Truffle Preparations & Absolute Indulgences
Herbed Mascarpone and Beet Napoleons with Walnut Oil
O-Hitashi: Mini Spinach Towers
Oven Roasted Winter Vegetables
Pear Fritters with Sweet Potato & Sekel Pear Sauce
Peppers Stuffed with Roasted Vegetables, Halloumi and Pine Nuts
Roasted Asparagus with Tarragon Butter Sauce
Roasted Fennel with Lavender and Honey Marinade
Roasted Pumpkin & Vegetable Medley with Creamy Polenta
Serafino’s Sofrito
Spice Glazed Carrots
Steamed Artichokes with Lemon Herb Mayonnaise
Tomato & Nectarine Timbale
***back to top***
SOUPS
Apple & Turnip Soup with Nutmeg Cheddar Breadsticks
Artichoke Bisque
Asparagus and Spinach Soup with Yuzu Custard
Butternut Squash Bisque with Nutmeg Creme Fraîche
Carrot and Ginger Soup
Chilled Cucumber Mint Soup
Chipotle Corn Chowder
Lobster Bisque Shooters
Lobster Stock
Mixed Seafood in Ginger Broth with Confetti Vegetables
Pumpkin Bisque
Salmorejo
Silky Spring Beet Soup
Silky Blue Cheese Soup
Spinach Tortellini Soup
Spring Pea Soup
ACCOMPANIMENTS
COMPOUND BUTTERS
Garlic Spiced Butter
Harvest Spiced Butter
Madeira Butter
Sage Butter
DRESSINGS
Basil & Chervil Vinaigrette
Coffee Vinaigrette
Creamy Garlic Vinaigrette
Creamy Lemongrass Dressing
Ginger Lime Vinaigrette
Lemongrass Vinaigrette
Tobiko Roe Vinaigrette
Vanilla Bean Vinaigrette
Warm Basil Vinaigrette
GLAZES & SYRUPS
Apple Cinnamon Glaze
Asian Honey Glaze
Blueberry Lavender Syrup
Cardamom Wine Syrup
Spiced Ginger Syrup
JAMS & SPREADS
Caramelized Fig Spread
Chocolate Cranberry Jam
Kalamata Mascarpone Spread
Orange and Lavender Conserve
Roasted Garlic and Red Pepper Hummus
Spiced Cranberry & Orange Relish
Zucchini Relish
MARINADES AND RUBS
Lavender & Honey Marinade
Spiced Coffee Rub for Meat
MAYONNAISE
Aïoli Garni (Garlic Mayonnaise)
Lemon Herb Mayonnaise
SAUCES
Berry Coulis
Cherry Port Sauce
Ginger Lime Chimichurri
Hazelnut Mascarpone Creme
Horseradish Creme Fraîche
Nutmeg Creme Fraîche
Spicy Peach & Ginger Grilling Sauce
Spicy Satay Dip
Sweet Chile Dipping Sauce
Tarragon Butter Sauce
Tarragon Cream
Vanilla Citrus Crème
MISC
Champagne Onions
Moroccan Preserved Lemons
Pan de Higo (Fig Cake)
Pepitas (Spicy Pumpkin Seeds)
Perada (Pear Cheese)
Savory Garlic Ice Cream
***back to top***
APPETIZERS & HORS D’OEUVRES
BREADS & PASTRIES
Mini Savory Bites
Minted Pea Purée Canapes in Puff Pastry Vol-au-Vents
Thyme Focaccia with Kalamata Mascarpone Spread
FISH & SHELLFISH
Avocado and Crab Timbales with Tobiko Roe Vinaigrette
Avocado Crème Shrimp
Bon Temps Crab Cakes with Rémoulade
Cucumber Cups with Caviar and Champagne Onions
Dilled Crab Salad on Artichoke Bottoms
Diver Scallops with Cauliflower Cream from Chef Rick Tramonto
Eggs with Caviar and Salmon Rosettes
Grilled Lemongrass Shrimp with Sweet Chili Dipping Sauce
Grilled Teriyaki Salmon Bites
Hoi Polloi Salmon from Chef Bun Lai
Lobster Arepas
Lobster Bisque Shooters
Lobster, Mango and Jicama Summer Rolls with Nuoc Cham Nem Dipping Sauce
Lobster Ravioli with Vanilla Butter Sauce
Morilles à la Crème (Morels in Cream Sauce)
Multi-Layered Caviar Torte
Porcini Dusted Scallops in an Enriched Mushroom Broth
Shrimp & Avocado Canapés
Shrimp Ceviche
Smoked Salmon and Caviar “Pizza”
Smoked Trout with Horseradish Creme Fraîche
FRUITS & VEGETABLES
Apple Anise Pizza
Apple & Blue Cheese Tartine
Asparagus Carpaccio
Fava Bean Bruschetta
Herbed Mascarpone & Beet Napoleons with Walnut Oil
O-Hitashi (Mini Spinach Towers)
Pan de Higo (Fig Cake)
Peppers Stuffed with Halloumi & Pine Nuts
Perada (Pear Cheese)
Roasted Garlic and Red Pepper Hummus
Spicy Artichoke Spinach Dip
Steamed Artichokes with Lemon Herb Mayonnaise
Tomato & Nectarine Timbale
MEATS
Celeriac Prosciutto Rolls with Lemongrass Vinaigrette
Foie Gras Mousse with Fig Syrup on Crisp Toast Points
Foie Gras Terrine with Mulled Plums and Gingered Pears
***back to top***
BEVERAGES
(Note: Cocktails in next section below)
Café Brûlot
Cardamom Hot Chocolate
Cardamom Tea
Chestnut Hot Chocolate
Honeyed Chai Tea
Thai Iced Coffee
***back to top***
BREADS
Apple Anise Pizza
Caramelized Apple Bread Pudding
Dried Fig & Hazelnut Bread
Lavash Crackers
Lavender Biscotti with Almonds
Lavender, Walnut & Honey Slipper Breads (Ciabatta)
Mini Savory Bites
Nutmeg Cheddar Breadsticks
Rosca Rey de Reyes Tropical al Café (Three Kings Tropical Bread)
Rosemary Corn Financiers
Savory Bread Pudding
Savory Cheese Popovers
Seeded Rye Bread
Thyme Focaccia with Kalamata Mascarpone Spread
Upside-Down Cranberry Cornbread
Zucchini & Sweet Potato Bread
***back to top***
COCKTAILS
Blood Brothers
Bombay Grapefruit Lemonade
Clove Spiced Champagne
Embrace: A Valentine Cocktail
Epiphany
Ever After
Fields of Gold
Fizzy Ginger
Gaia: Inspired by Mother Earth
Garden Temptations
Lemongrass Champagne Mojito
Lemongrass Lemonade
Lemongrass Martini
Love & Honor
Love Potion: Family Edition
Lychee Martini
Magic Carousel
Margaritas Two Ways
Pomegranate Champagne Cocktail
Provocachic Cosmopolitan
Secret Garden
Spanish-Style Egg Nog
Summer in the Woods
Surreal
Theobroma
Vanilla Sea
Vanilla Vixen
Virgin Colada
***back to top***
DESSERTS
Almond Tarragon Cake
Amaretto Tiramisù
Anise Panna Cotta with Spiced Rhubarb
Apple Anise Pizza
Apple Cinnamon Empanadas
Apricot Ginger Flan
Avocado Coconut Pudding
Basil & Orange Ice Cream with Cinnamon Tuiles
Berries with Citrus and Vanilla
Berry Coulis
Blood Orange Granita
Blueberry Cheesecake Ice Cream
Blueberry Lavender Syrup
Buttermilk Cake
Caramelized Apple Bread Pudding
Caramelized Napoleon with Sage and Cranberry
Caramelized Pineapple Timbales with Lemongrass Crème & Cool Mint Syrup
Chestnut Caramel Pound Cake
Cardamom Scented Rice Pudding
Chai Pots de Crème
Champagne Apricot Sorbet
Champagne Cookies
Champagne Marshmallows
Champagne Sabayon with Roasted Strawberries and Honey Pecan Twists
Cherry Port Sauce
Chilly Drunken Orange “Creamsicle”
Chocolate and Caramel Tart with Port Ganache
Chocolate Cranberry Jam
Coffee Granita
Coffee Zabaglione
Fig Tart with Vanilla Crème Patissière
Flan de Champagne (Champagne Flan)
Garlic Brittle Cookies
Ginger & Honey Crème Brûlée
Gingered Peach Trifle
Gingered Peach Tarte Tatin
Green Tea & Orange Mousse Cake
Grilled Peaches with Coconut Milk and Cinnamon Sugar
Hazelnut and Fig Linzer Cookies
Honey Lavender Caramels
Honey Biscotti
Honey Soufflé with Earl Gray Anglaise
Honeyed Carrot Cake
Lavender Biscotti with Almonds
Lavender Meringues
Lavender Pound Cake with Lemon Glaze
Lemon Upside-Down Cake
Lemongrass Cilantro Sorbet
Luscious Thai Curry Truffles
Mardi Gras King Cake
Mascarpone Brownies with Honey Chocolate Sauce
Mascarpone Cheesecake with Honeyed Pistachios
Melon Ball Salad in Spiced Ginger Syrup
Milk and Honey Lavender Sorbet
Mocha Pudding with Espresso Creme
Molded Vanilla Cream with Berry Compote
Oatmeal Raisin Spice Cookies
Olive Oil Brownies with Toasted Walnuts
Orange and Lavender Conserve
Pear & Lavender Crème Brûlée
Pear Panna Cotta with Port Wine Gelée
Pear Soufflé
Pecan Shortbread
Persian Honey Almond Brittle
Poached Pears in Cardamom Wine Syrup
Poached Pears with Chocolate Raspberry Sauce
Pumpkin Flan with Ancho Chile Brittle
Pumpkin Streusel Cake
Raspberry Soufflé
Rosca Rey de Reyes Tropical al Café (Three Kings Tropical Bread with Coffee)
Rosemary & Honey Roasted Pears
Sparkling Melon Soup with Orange Flower Crème
Tropical Fruit Salad with Tarragon Cream
Vanilla Citrus Crème
White Chocolate Cinnamon Crusted Tuiles
White Chocolate Lemon Napoleon
***back to top***
MAIN COURSES
BRUNCH
Apple Anise Pizza
Banana Pancakes with Hazelnut Mascarpone Creme
Fluffy Mascarpone Omelets with Asparagus & Champagne Onions
Vanilla Pancakes with Roasted Vanilla Plums
BEEF
Filetto Tartufato (Filet Mignon with Foie Gras and Truffles)
Gorgonzola-Stuffed Steak with Prosciutto
Gramma Crucitti’s Meatballs
Madeira Beef Filet
Steak with Champagne Braised Cippolini Onions and Sage Butter
Thai Red Curry Beef with Pumpkin
CHICKEN & TURKEY
Classic Mexican Mole (with Grilled Chicken and Cashews)
Grilled Chicken Ciabatta Sandwiches with Roasted Pepper Duo
Lavender & Honey Roasted Chicken
Mardi Gras Chicken and Andouille Gumbo
Moroccan Lemon Chicken with Chickpeas and Honeyed Sauce
Southwestern Stuffed Turkey Breast
Turkey and Wild Mushroom Sauce
Turkey Gumbo
Turkey Preparations: Brining and High-Heat Roasting
FISH & SHELLFISH
Asparagus Risotto with Truffled Lobster
Citrus Tea Rubbed Halibut from Chef Ming Tsai
Lobster Arepas
Lobster Ravioli with Vanilla Butter Sauce
Lobster Rolls with Dill
Mediterranean-Style Shrimp with Orzo
Mixed Seafood in Ginger Broth with Confetti Vegetables
Moroccan Spiced Smoked Salmon
Olive Oil Poached Sablefish with Citrus & Thyme
Pistachio Crusted Salmon with Bailey’s Irish Cream Sauce
Porcini Dusted Scallops in an Enriched Mushroom Broth
Roasted Prawns with Morels and Red Curry Butter
Rosemary Lobster Fricassé with Baby Vegetables
Salmon Fettucine with Creamy Lemon Vinaigrette
Salmon with Lemon-Thyme Persillade and Parsley Mayonnaise
Sea Bass en Papillote with Sweet Chile Hoisin Broth
Seared Scallops with Vanilla Champagne Crème and Haricot Verts
Smoked Salmon and Caviar “Pizza”
Trout Filets with Hot Buttered Champagne Sauce
GAME
Aromatic Spiced Coffee Rub for Meat
Boneless Quail Stuffed with Poultry Quenelle
Magret de Canard au Poivre (Smoked Duck Breast)
Poussins en demi-deuil (Hens in Mourning)
Roast Venison: Classic Scottish Recipe
Roasted Squab (or Game Hens) with Apple Cinnamon Glaze
Seared Duck Breast with a Figged Port Demi-Glace
Sautéed Duck Breast with Green Peppercorn and Morel Cream Sauce
PORK
Moroccan Spiced Pork Tenderloin with Cardamom Glazed Carrots
Pork Tenderloin with Asian Honey Glaze
Sage Stuffed Pork Chops with Cranberry Glaze
Sicilian Sausage and Peppers
Tipsy Pork Chops with Bourbon-Laced Peach Chutney
LAMB
Coffee Spiced Lamb with a Minted Coffee Sauce
Herb Crusted Rack of Lamb with Garlic Smashed Potatoes and Balsamic Reduction
Lamb and Fresh Herb Khoresh
Lamb and Orange Stew
Lamb Loin with Baby Spinach, Sun-Dried Tomatoes and Bush Tomato Chutney
Roman Roast Leg of Lamb with Orzo
VEAL
Herb Crusted Veal Roulade with Creamy Leek Sauce and Savory Chocolate Gravy
Veal Saltimbocca
Veal Scallopini with Grapes and Port Wine Reduction
STARCHES
Basil Pasta Rags with Four Cheese Filling and Basil Sauce Mignonette
Farfalle and Asparagus with a Lemongrass Cream Sauce
Farfalle with Spring Peas & Morels in a Pernod Cream Sauce
Harvest Risotto with Caramelized Pears
Pasta with Brussels Sprouts, Prosciutto and Pecans
Spaghetti ai Tartufi Neri (Spaghetti with Black Truffles)
Spaghetti Pie
***back to top***
SALADS
Aromatic Rice and Pearl Barley Salad
Dilled Crab Salad on Artichoke Bottoms
Fennel, Orange and Zereshk Salad with Fig Vincotto
Festive Fennel Salad
Grilled Romaine Lettuce with Creamy Lemongrass Dressing
Lemon-Zested Granny Smith Apple & Fennel Salad
Melon Ball Salad in Spiced Ginger Syrup
Pear and Prosciutto Salad with Toasted Walnuts
Red and White Salad with Candied Pecans, Figs and Chevre
Summer Tomato Salad with Creamy Garlic Vinaigrette
Tropical Fruit Salad with Tarragon Cream
SALAD DRESSINGS:
Basil & Chervil Vinaigrette
Coffee Vinaigrette
Creamy Garlic Vinaigrette
Creamy Lemongrass Dressing
Ginger Lime Vinaigrette
Tobiko Roe Vinaigrette
Vanilla Bean Vinaigrette
Warm Basil Vinaigrette
***back to top***
SIDE DISHES
STARCHES
Aromatic Rice and Pearl Barley Salad
Basil Pasta Rags with Four-Cheese Filling & Basil Sauce “Mignonette”
Caramelized Apple Bread Pudding
Chipotle Mashed Sweet Potatoes
Cranberry Couscous
Garlic Smashed Potatoes with Balsamic Reduction
Harvest Risotto with Caramelized Pears
New Orleans Red Beans and Rice
Polenta Napoleons with Wild Mushroom Bruschetta & Truffles
Savory Bread Pudding
Sweet Potato & Gorgonzola Gratin
Upside-Down Cranberry Cornbread
VEGETABLES
Asparagus Carpaccio
Balsamic-Roasted Root Vegetables
Calabacitas with Winter or Summer Squash
Cardamom Glazed Carrots
Champagne Glazed Cauliflower
Classic Truffle Preparations & Absolute Indulgences
Herbed Mascarpone and Beet Napoleons with Walnut Oil
O-Hitashi: Mini Spinach Towers
Oven Roasted Winter Vegetables
Pear Fritters with Sweet Potato & Sekel Pear Sauce
Peppers Stuffed with Roasted Vegetables, Halloumi and Pine Nuts
Roasted Asparagus with Tarragon Butter Sauce
Roasted Fennel with Lavender and Honey Marinade
Roasted Pumpkin & Vegetable Medley with Creamy Polenta
Serafino’s Sofrito
Spice Glazed Carrots
Steamed Artichokes with Lemon Herb Mayonnaise
Tomato & Nectarine Timbale
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SOUPS
Apple & Turnip Soup with Nutmeg Cheddar Breadsticks
Artichoke Bisque
Asparagus and Spinach Soup with Yuzu Custard
Butternut Squash Bisque with Nutmeg Creme Fraîche
Carrot and Ginger Soup
Chilled Cucumber Mint Soup
Chipotle Corn Chowder
Lobster Bisque Shooters
Lobster Stock
Mixed Seafood in Ginger Broth with Confetti Vegetables
Pumpkin Bisque
Salmorejo
Silky Spring Beet Soup
Silky Blue Cheese Soup
Spinach Tortellini Soup
Spring Pea Soup