Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients (serves 8) 3 tbsps. extra-virgin olive oil 4 tbsps. unsalted butter 2 Yellow Onions – coarsely chopped 2 Fennel Bulbs – coarsely chopped (save fennel fronds for garnish) 6 garlic cloves – roughly chopped 3 tsps. pimenton (smoked paprika) 2 tbsps. tomato paste 1 tsp. dried
Recipe provided by Chef Crusco Catering in Austin, TX. Ingredients 1 tbsp. Butter 1 tbsp. EVOO Sea Salt & Fresh ground Pepper 1 Fennel – Bulb thinly sliced (keep fennel fronds for garnish) 2 Carrots – peeled and sliced lengthwise 1/8 inch thick 15 Littleneck Clams – purged and cleaned 2 Atlantic Cod Filets –
Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients 2 (One Lb.) Muscovy Duck Breast Halves (dried and scored) 1/2 cup Peach Marmalade 1/4 cup White wine 1/4 cup Chicken Stock 2 tbsps. Sherry Vinegar 1 Orange – zest and supremes 1 Large Shallot – cut in half, peel left on 1/4 cup Arugula
Recipe provided by Chef Crusco Catering in Austin, Texas. Ingredients About 10 Fredericksburg Canned Peaches – cut into 1 inch chunks 1 Large Navel Orange – Zest and flesh 2 1/2 cups Sugar 2 Tbsp. Lemon juice Directions Zest the orange, then peel cutting the inside flesh into small pieces. Place peaches, zest, oranges, sugar and lemon juice in
Recipe provided by Chef Crusco Catering in Austin, TX. Ingredients Peach Puree 4 Fredericksburg Canned Peaches 2 Tbsps. Lemon Juice 2 Tsps. Sugar 1 Bottle Bubbly (Champagne, Prosecco or Cava) Directions Place the Peaches, Lemon juice and Sugar into a Blender or Food processor and blend until smooth. Press the mixture through a sieve and