Recipe provided by Chef Crusco Catering in Austin, TX Ingredients Poached Pear liquid Poached Pear slices – rough dice 1 Orange – supreme removing flesh only Mint – for garnish Directions Follow the directions for Chef Crusco’s Poached Pear recipe. Remove 1 cup of poaching liquid & place into a small pot on high heat.
Recipe provided by Chef Crusco Catering in Austin, TX Ingredients Coconut – Shredded and toasted Turron – Preferably from Alicante, Spain (can be purchased at Phoenicia Bakery on Burnet Rd.) Directions Toast the Coconut in an oven until golden brown. Roughly chop the Turron into 1/4 inch pieces. Mix the Coconut and Turron in a
Recipe provided by Chef Crusco Catering in Austin, TX Ingredients 1 small White onion – rough chop 1/2 cup Green Onions (green and white parts) – rough chop 1/2 cup Fresh Flat-leaf Parsley – rough chop 1/2 cup Celery – rough chop 2 tbsps. Garlic – rough chop 2 tbsps. prepared Horseradish 2 tbsps. Whole-grain
Recipe provided by Chef Crusco Catering in Austin, TX Ingredients Homemade Potato Gnocchi 2 tbsps. EVOO 6 Purple Asparagus – cleaned and peeled partially 6 Morels – cleaned 3 times and cut in half lengthwise 2 garlic cloves – sliced very thin 1 tbsp. Butter 1 tbsp. Flour 1/2 cup Milk 1/2 cup Chicken or
Recipe provided by Chef Crusco Catering in Austin, TX Ingredients 3-4 tbsp. EVOO 10 Asparagus – cleaned, dried & cut into 3″ pieces on a diagonal 10 Cremini Mushrooms – cleaned and cut in half 2 cups Arugula Sea Salt & Fresh Ground Pepper 1 lemon – cut in half Directions Place 2-3 tbsps. oil