Recipe provided by Chef Crusco Catering in Austin, TX Ingredients 2 Carrots – Peeled and roughly chopped 1 (3-4 inch piece) Ginger – Grated 1 small Shallot – peeled and roughly chopped 3 tbsps. Rice Wine Vinegar 1 tbsp. Sherry Vinegar 2 tbsps. Orange juice 1 tbsp. Sesame Oil 5-6 tbsps. Water 6-7 tbsps. Vegetable
Recipe provided by Chef Crusco Catering in Austin, TX Ingredient List 1 cup Sour Cream 2 tbsps. Ground Mustard 2 tbsps. Dijon Mustard 2-3 tbsps. Lemon Juice 1 Garlic clove – minced with salt into a puree Sea Salt & Fresh ground Pepper Directions Mince garlic clove with a pinch of salt. Create a paste
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