Recipe created and provided by Chef Crusco Catering in Austin, Texas Ingredients 2 varied flavors of ice cream about 1-2 cups each I used 2 cups of Vanilla and 1 cup of Chocolate 1-2 cups Fruit of any choice (I used fresh blueberries and Chef Crusco’s Canned Peaches) Directions Line a regular loaf pan with plastic wrap
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
Recipe provided by Chef Crusco Catering in Austin, TX. Ingredients (Raspberry Coulis) 1 Container Fresh Raspberries 1 Lemon – 2 tbsps. juice 4 tbsps. Powdered Sugar 1-2 tbsps. Water – if needed Directions Place Raspberries, Sugar and Lemon juice into a Blender and blend for 1 minute until all ingredients are combined and smooth. If