Duckling Scallopine with Pasta Arugula
From: Food and beverage director Kevin O'Brien, Salina Country Club, Salina, Kansas. Yield: 6 servings. 1-1/2 cups dried porcini mushrooms 2 cups hot...
Egg Wrap with Roasted Exotic Mushroom Salsa
From: Marriott Desert Ridge, Scottsdale, AZ. Yield: 1 serving. 1 warm flour tortilla, 10", spinach 3-1/2 oz. warm scrambled eggs 1/2 cup warm roasted...
Breakfast Stuffed Potato Skins
From: Owner Lynn Winters and Chef Sara Gibbs, Lynn's Paradise Cafe, Louisville, KY. Yield: 4 servings. 20 frozen potato skins Chive Sour Cream: 8 oz....
Spaghettii with Fresh Tomato Sauce and Basil
Adapted from: Scott Conant's New Italian Cooking, by Scott Conant with Joanne McAllister Smart (Broadway, October 2005). Yield: 4 servings. 20 ripe plum...
Passionately Parfait
Cream Cheese Pound Cake: (all ingredients should be room temperature) 9 oz. butter 6 oz. cream cheese 1-3/4 cups sugar pulp of one vanilla bean 3 eggs...
Mexican Frittata
From: Owner Kimberly Clark, The Bakers Cafe, Charleston, SC. Yield: 2 frittatas. 8-10 eggs 1 cup half & half or heavy cream 2 tsp. oregano 2 tsp. thyme...
Almond Chocolate Whoopie Pies
From: Chef Emily Luchetti, Farallon, San Francisco. Yield: 18 servings. Almond Board of California 5 oz. almond paste 1/3 cup granulated sugar 1/2 cup...
Cream Scones with Ginger Citrus Glaze
Yield: 12 servings, 2 scones each. J.M. Smucker Co. 6 cups flour, all-purpose 1 cup sugar 1 Tbsp. baking powder 3/4 tsp. salt 1 cup Crisco Shortening...
House-Made Angel Food Cake with Strawberry Rhubarb Basil Compote
From: Chef/Proprietor JenniferJasinski, Rioja, Denver. Yield: 24 mini cakes. American Egg Board Mini Angel Food Cakes: 2 lb., 3 oz. egg whites 12-1/2...
Smoking Dragon Wings
Yield: 12 Establishment: Restaurant, Club Operation, Catering Operation Meal Type: Appetizer Occasion: Superbowl, Halloween, Fourth of July Preparation...
California Raisin Fudge Pecan Pie
Yield: 10 servings. California Raisin Marketing Board 1 cup semi-sweet chocolate chips 1/2 cup maple syrup or maple-flavor corn syrup 1/2 cup half-and-half...
Champagne and Grape Creme Brulee
From: Chef Malachi Harlan, Chef's Table, Fresno, CA. Yield: 4 servings. California Table Grape Commission 5 egg yolks 1 whole egg 1/2 cup sugar 3 Tbsp....
Orange Tart
From: Chef Sandy Ingber, The Oyster Bar, New York City. Yield: 24 servings (two 10" tarts, 12 servings per tart). Sunkist Growers Custard: 2 cups Sunkist...
Chocolate Cheesecake with Orange Caballero Sauce
Yield: 12 servings. McKinney company/Tabasco Brand Products 32 oz. cream cheese 16 oz. sugar 4 oz. milk 6 eggs 4 oz. cream 12 oz. chocolate, semi-sweet...
Strawberry-Pistachio Napoleon
From: Corporate Executive Pastry Chef Jonathan St. Hilaire, Concentrics Restaurant Group, Atlanta. Yield: 8 individual servings. St. Hilaire Pistachio...
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