Crisp Catering https://crispcatering.com Catering Weddings and Corporate Events around Sacramento California Wed, 01 Feb 2017 23:33:46 +0000 en-US hourly 1 https://wordpress.org/?v=5.2.3 https://crispcatering.com/wp-content/uploads/favicon-1.ico Crisp Catering https://crispcatering.com 32 32 Chorizo and Pepperjack Stuffed Crisp Skins https://crispcatering.com/chorizo-and-pepperjack-stuffed-crisp-skins/ https://crispcatering.com/chorizo-and-pepperjack-stuffed-crisp-skins/#respond Thu, 18 Aug 2016 02:27:50 +0000 http://crispcatering.com/?p=1242 Ingredients 8 Red Potatoes scrubbed 2 Tbsp Canola Oil 6 oz  Chorizo 1 Medium Yellow Onion, chopped 1 Tbsp Olive Oil 6 0z pepperjack cheese Sour Cream Chopped Scallions Freshly Ground Black Pepper Directions Preheat the oven to 400F. Place the potatoes on a large baking tray. Bake the potatoes for 20 minutes or so  […]

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Ingredients

  • 8 Red Potatoes scrubbed
  • 2 Tbsp Canola Oil
  • 6 oz  Chorizo
  • 1 Medium Yellow Onion, chopped
  • 1 Tbsp Olive Oil
  • 6 0z pepperjack cheese
  • Sour Cream
  • Chopped Scallions
  • Freshly Ground Black Pepper

Directions

  1. Preheat the oven to 400F.
  2. Place the potatoes on a large baking tray. Bake the potatoes for 20 minutes or so  until softened. Remove from the oven and let the potatoes cool slightly.
  3. In a skillet over medium heat, heat the olive oil and cook the chorizo for about 2 to 3 minutes. Toss in the chopped onion and continue to cook until the chorizo and onions are golden brown in color. Set aside.
  4. Cut each potato in half and scoop out the flesh and leaving about ¼ inch of the potato skin.
  5. Brush the potato inside out with canola oil. Then bake in the oven for about 8 to 10 minutes on each side until they are crisp. Remove from the oven and let cool slightly.
  6. Turn the oven to 450F.
  7. Divide the Chorizo and cheese equally on top of each crisp potato skin and top with some freshly ground black pepper.
  8. Bake the potatoes for about 8 to 10 minutes. Serve the potatoes with a dollop of sour cream and chopped scallions. Serve immediately

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Chocolate Piquin Chili Macaroon with Strawberry Center https://crispcatering.com/chocolate-piquin-chili-macaroon-with-strawberry-center/ https://crispcatering.com/chocolate-piquin-chili-macaroon-with-strawberry-center/#respond Thu, 18 Aug 2016 02:20:51 +0000 http://crispcatering.com/?p=1235 Macaroons 1/2 cup almonds 1 3/4 powder sugar 4 tablespoons cocoa powder 3 large egg whites Pinch of salt 2 teaspoons sugar Filling 1/2 cup cream 2 teaspoons strawberry Puree 1/2 teaspoon chili powder 5 oz white chocolate shaved 1/2 cup room temp butteR Makes 4 dozen cookies. To make the macaroons Pulse the almonds […]

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Macaroons

  • 1/2 cup almonds
  • 1 3/4 powder sugar
  • 4 tablespoons cocoa powder
  • 3 large egg whites
  • Pinch of salt
  • 2 teaspoons sugar

Filling

  • 1/2 cup cream
  • 2 teaspoons strawberry Puree
  • 1/2 teaspoon chili powder
  • 5 oz white chocolate shaved
  • 1/2 cup room temp butteR

Makes 4 dozen cookies.

To make the macaroons

  1. Pulse the almonds with 1 cup of the powder sugar in a food processor until finely ground. Add the cocoa powder and the remaining 3/4 cup confectioners’ sugar and pulse until well blended.
  2. Beat the egg whites with the salt with an electric mixer on medium-high speed in a large bowl just until the whites form soft peaks when the beaters are lifted. Add the granulated sugar and beat just until the whites form stiff peaks when the beaters are lifted. With a whisk or a rubber spatula, gently fold in the almond mixture.
  3. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe out 1-inch-diameter mounds about 2 inches apart on the prepared baking sheets. Bake, one sheet at a time, for 6 to 8 minutes, until the tops are cracked and appear dry but the macaroons are still slightly soft to the touch.
  4. Transfer the cookies, still on the parchment paper, to barely dampened kitchen towels and let cool for 5 minutes. Carefully peel the paper off the macaroons and transfer to wire racks to cool completely. (The macaroons can be made 1 day in advance and stored in layers separated by wax paper in an airtight container.)

To make the fillings

  1. Bring the cream lust to a boil in a medium saucepan over high heat. Remove the pan from the heat and whisk in the puree. Add the white chocolate, chili  and butter and whisk until smooth. Let coot to room temperature, then refrigerate, covered, for at least 30 minutes, or until the filling is firm enough to hold its shape when spread.
  2. If desired, transfer the filling to a pastry bag fitted with a 1/2-inch plain tip. Pipe the filling, or spread it with a table knife, generously on the flat side of half of the macaroons. Top with the remaining macaroons, flat-side down, pressing together gently to form sandwiches. (The cookies can be stored in layers separated by wax paper in an airtight container in the refrigerator for up to 2 days.)
  3. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe out 1-inch-diameter mounds about 2 inches apart on the prepared baking sheets. Bake, one sheet at a time, for 6 to 8 minutes, until the tops are cracked and appear dry but the macaroons are still slightly soft to the touch.
  4. Transfer the cookies, still on the parchment paper, to barely dampened kitchen towels and let cool for 5 minutes. Carefully peel the paper off the macaroons and transfer to wire racks to cool completely. (The macaroons can be made 1 day in advance and stored in layers separated by wax paper in an airtight container.)

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Blood Orange Infused Honey-Tea Grilled Prawns https://crispcatering.com/blood-orange-infused-honey-tea-grilled-prawns/ https://crispcatering.com/blood-orange-infused-honey-tea-grilled-prawns/#respond Thu, 18 Aug 2016 02:01:38 +0000 http://crispcatering.com/?p=1229 INGREDIENTS 1-1/2 lbs. medium shrimp, peeled and deveined Salt 2 green onions, thinly sliced 1 cup brewed double strength orange spice tea, cooled 1/4 cup blood orange infused local honey 1/4 cup rice vinegar 1/4 cup soy sauce 1 Tablespoon fresh ginger, peeled and finely chopped 1/2 teaspoon ground black pepper Sesame Seeds DIRECTIONS In […]

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INGREDIENTS

  • 1-1/2 lbs. medium shrimp, peeled and deveined
  • Salt
  • 2 green onions, thinly sliced
  • 1 cup brewed double strength orange spice tea, cooled
  • 1/4 cup blood orange infused local honey
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 1 Tablespoon fresh ginger, peeled and finely chopped
  • 1/2 teaspoon ground black pepper
  • Sesame Seeds

DIRECTIONS

  1. In plastic bag, combine marinade ingredients (everything but the shrimp, salt and onions).
  2. Remove 1/2 cup marinade; set aside for dipping sauce.
  3. Add shrimp to marinade in bag, turning to coat.
  4. Close bag securely and marinate in refrigerator 30 minutes or up to 12 hours.
  5. Remove shrimp from marinade; discard marinade.
  6. Thread shrimp onto skewers, dividing evenly.
  7. Grill over medium heat 4 to 6 minutes or until shrimp turn pink and are just firm to the touch, turning once.
  8. Season with salt, as desired.
  9. Meanwhile, prepare dipping sauce by placing reserved 1/2 cup marinade in small saucepan.
  10. Bring to a boil over medium-high heat. Boil 3 to 5 minutes or until slightly reduced.
  11. Stir in green onions.

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Sweet Corn Panna Cotta https://crispcatering.com/sweet-corn-panna-cotta/ https://crispcatering.com/sweet-corn-panna-cotta/#respond Thu, 18 Aug 2016 01:55:16 +0000 http://crispcatering.com/?p=1225 Ingredients 1 cup whole milk 1/3 cup sugar 2 ears of fresh corn, kernels cut off and reserved, cobs cut into 4 pieces each 2 cups plus 3 tablespoons heavy whipping cream 1/4 teaspoon coarse kosher salt 3 tablespoons water 2 1/4 teaspoons unflavored gelatin Special Equipment 6 3/4-cup ramekins or custard cups Preparation Bring […]

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Ingredients
  • 1 cup whole milk
  • 1/3 cup sugar
  • 2 ears of fresh corn, kernels cut off and reserved, cobs cut into 4 pieces each
  • 2 cups plus 3 tablespoons heavy whipping cream
  • 1/4 teaspoon coarse kosher salt
  • 3 tablespoons water
  • 2 1/4 teaspoons unflavored gelatin

Special Equipment

  • 6 3/4-cup ramekins or custard cups

Preparation

  1. Bring milk and sugar to simmer in medium saucepan over medium heat. Add corn kernels. Simmer until corn is tender, about 5 minutes. Strain milk into large saucepan; add 2 cups cream, coarse salt, and corn cobs. Bring to simmer. Cover; remove from heat. Steep 30 minutes. Transfer corn to small bowl. Cover; chill.
  2. Meanwhile, place 3 tablespoons water in small cup. Sprinkle gelatin over. Let stand until gelatin softens, at least 15 minutes.
  3. Remove cobs from cream mixture; discard cobs. Bring cream mixture to simmer. Remove from heat. Add softened gelatin; stir to dissolve. Divide cream mixture among six 3/4-cup ramekins or custard cups. Cover and refrigerate until set, at least 6 hours and up to 1 day.

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Heirloom Tomato, Cucumber and Red Onion Salad with Mint https://crispcatering.com/heirloom-tomato-cucumber-and-red-onion-salad-with-mint/ https://crispcatering.com/heirloom-tomato-cucumber-and-red-onion-salad-with-mint/#respond Thu, 18 Aug 2016 01:41:19 +0000 http://crispcatering.com/?p=1219 2 large cucumbers – halved lengthwise, seeded and sliced 1/3 cup red wine vinegar 1 tablespoon white sugar 1 teaspoon salt 3 Cups diced assorted heirloom tomatoes 2/3 cup coarsely chopped red onion 1/2 cup chopped fresh mint leaves 3 tablespoons olive oil salt and pepper to taste DIRECTIONS In a large bowl, toss together […]

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  • 2 large cucumbers – halved lengthwise, seeded and sliced
  • 1/3 cup red wine vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 3 Cups diced assorted heirloom tomatoes
  • 2/3 cup coarsely chopped red onion
  • 1/2 cup chopped fresh mint leaves
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • DIRECTIONS

    1. In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.
    2. Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.

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    Marinated Mandarins in a Sugared Wonton Bowl with Cranberry Whipped Cream https://crispcatering.com/marinated-mandarins-in-a-sugared-wonton-bowl-with-cranberry-whipped-cream/ https://crispcatering.com/marinated-mandarins-in-a-sugared-wonton-bowl-with-cranberry-whipped-cream/#respond Wed, 19 Nov 2014 18:42:26 +0000 http://crispcatering.com/?p=925 Ingredients • Cooking spray • 4 wonton wrappers • 4 tablespoons granulated sugar • 2 cups whipped cream (2 cups heavy cream, 2 tablespoons sugar, cranberry flavor) • 3 mandarin oranges peeled • 2 teaspoons orange liqueur Whip Cream In a mixing bowl add heavy cream, 2 tablespoons sugar and cranberry flavor. Whisk until it […]

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    Ingredients

    • Cooking spray
    • 4 wonton wrappers
    • 4 tablespoons granulated sugar
    • 2 cups whipped cream (2 cups heavy cream, 2 tablespoons sugar, cranberry flavor)
    • 3 mandarin oranges peeled
    • 2 teaspoons orange liqueur

    Whip Cream

    In a mixing bowl add heavy cream, 2 tablespoons sugar and cranberry flavor.
    Whisk until it forms a whipped cream.
    Set in fridge for 1 hour

    Oranges

    Peel and segment the mandarin oranges and place in a bowl with orange liqueur and 2 tablespoons of granulated sugar.
    Place in fridge and stir every 15 minutes for 1 hour

    Wontons

    Spray the inside of muffin tin with cooking spray, add wonton wrapper and mold to tin.
    Spray wrapper and dust with granulated sugar.
    Bake at 300 degrees for about 5 minutes, until golden brown. Release from tin and let cool

    Assembly

    On plate place a small amount of whipped cream and set wonton bowl on top of it (this will stop the wonton from moving on the plate).
    Place some whipped cream in wonton bowl, then some orange segments and then a little more whipped cream (and more oranges if you like).
    Garnish with a sprig of mint.

    recipeWonTons_Oranges

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    Avocado-Tequila Soup in Watermelon https://crispcatering.com/avocado-tequila-soup-in-watermelon/ https://crispcatering.com/avocado-tequila-soup-in-watermelon/#respond Fri, 15 Aug 2014 21:37:33 +0000 http://crispcatering.com/_dev/?p=566 1 lb avocados, chopped 2 tbsp roughly chopped cilantro leaves 6 cups chicken stock, preferably homemade, chilled 1 serrano pepper 1/2 jalapeno (if desired) seeded and cleaned 3/4 cup freshly squeezed orange juice 1/2 cup freshly squeezed lime juice 1/4 cup good Tequila, 1/2 tsp grated orange zest 1 seedless watermelon Salt, to taste With […]

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  • 1 lb avocados, chopped
  • 2 tbsp roughly chopped cilantro leaves
  • 6 cups chicken stock, preferably homemade, chilled
  • 1 serrano pepper
  • 1/2 jalapeno (if desired) seeded and cleaned
  • 3/4 cup freshly squeezed orange juice
  • 1/2 cup freshly squeezed lime juice
  • 1/4 cup good Tequila,
  • 1/2 tsp grated orange zest
  • 1 seedless watermelon
  • Salt, to taste
    1. With an emulsion blender, combine avocado, cilantro, 3/4 cup chicken stock, Serrano pepper.
    2. Add orange juice, lime juice tequila, zest, and remaining chicken stock.
    3. Blend until smooth.
    4. Strain through a sieve.
    5. Add salt to taste.
    6. Cut watermelon in half crosswise and hollow out, forming a bowl.
    7. Cut Watermelon into cubes.
    8. Pour into watermelon and garnish with watermelon cubes

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    Greek Pork 'Sliders' with Radish Tzatziki and Rain Forest Peppers https://crispcatering.com/greek-pork-sliders-with-radish-tzatziki-and-rain-forest-peppers/ https://crispcatering.com/greek-pork-sliders-with-radish-tzatziki-and-rain-forest-peppers/#respond Fri, 15 Aug 2014 20:20:56 +0000 http://crispcatering.com/_dev/?p=554 Ingredients: ½ Small Red Onion, Finely Chopped 1 Pound Of Extra Lean Minced Pork 2 ½ Oz Of Bread Crumbs 1 Tbsp Dried Oregano 1 Egg, Beaten 1 Garlic Clove, Finely Chopped 10 Radishes, Finely Chopped ¾ Cup Greek Yogurt Garnish With Peruvian Rain Forest Peppers 1) Mix Well The Pork, Bread Crumbs, Chopped Onion, […]

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    Ingredients:
    ½ Small Red Onion, Finely Chopped
    1 Pound Of Extra Lean Minced Pork
    2 ½ Oz Of Bread Crumbs
    1 Tbsp Dried Oregano
    1 Egg, Beaten
    1 Garlic Clove, Finely Chopped
    10 Radishes, Finely Chopped
    ¾ Cup Greek Yogurt
    Garnish With Peruvian Rain Forest Peppers

    1) Mix Well The Pork, Bread Crumbs, Chopped Onion, Oregano, Egg, Half The Garlic And Salt And Pepper To Taste
    2) Form Into Small Patties
    3) Mix The Remaining Garlic, With The Radishes And Yogurt, Chill Until Needed
    4) Rub A Tiny Bit Of Oil On The Patties And Sear In A Pan For 4-5 Minutes A Side, Until Cooked Through, Drain.

    To Assemble, Add Patty To Spoon For Presentation, Place A Small Amount Of Tzatziki On Top Of Patty, And Top With Sliced Peruvian Rain Forest Peppers

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    Sweetheart Chocolate Cupcakes with Maraschino Cherry Filling https://crispcatering.com/sweetheart-chocolate-cupcakes-with-maraschino-cherry-filling/ https://crispcatering.com/sweetheart-chocolate-cupcakes-with-maraschino-cherry-filling/#respond Fri, 15 Aug 2014 20:18:07 +0000 http://crispcatering.com/_dev/?p=552 Cupcake Ingredients 2 cup(s) all-purpose flour 1/3 cup(s) unsweetened cocoa powder 1 1/2 teaspoon(s) baking soda 1/4 teaspoon(s) salt 1 cup(s) sugar 1 cup(s) mayonnaise 1 teaspoon(s) vanilla extract 1 cup(s) cold water Directions Preheat oven to 350 degrees F. Line 12-cup muffin pan with paper liners. In a small bowl, whisk flour, cocoa powder, […]

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    Cupcake Ingredients
    • 2 cup(s) all-purpose flour
    • 1/3 cup(s) unsweetened cocoa powder
    • 1 1/2 teaspoon(s) baking soda
    • 1/4 teaspoon(s) salt
    • 1 cup(s) sugar
    • 1 cup(s) mayonnaise
    • 1 teaspoon(s) vanilla extract
    • 1 cup(s) cold water
    Directions
    1. Preheat oven to 350 degrees F. Line 12-cup muffin pan with paper liners.
    2. In a small bowl, whisk flour, cocoa powder, baking soda, and salt.
    3. In a large bowl, with electric mixer on medium speed, beat sugar, mayonnaise, and vanilla extract until combined. Beat in flour mixture in thirds, alternating with water, until blended. Beat 1 minute, scraping bowl occasionally. Divide batter evenly among muffin cups.
    4. Bake 22 to 24 minutes, or until a toothpick inserted in cupcakes comes out clean. Let cool in pan 5 minutes before removing to wire rack to cool completely.
     Maraschino Cherry Filling
    • 1 cup (2 sticks) butter
    • 4 cups powdered sugar
    • 4 Tablespoons maraschino cherry juice
    • 1/2 cup finely chopped maraschino cherries
    • pinch of salt
    Directions

    1. In the bowl of an electric mixer beat butter until smooth.
    2. With the mixer running, Add 2 cups of powdered sugar, one cup at a time.
    3. Add 4 tablespoons maraschino cherry juice, one tablespoon at a time.
    4. Continue beating, and add the remaining 2 cups powdered sugar, and chopped maraschino cherries. If desired, add a drop of pink food coloring
    5. Beat until fully combined. Refrigerate until ready to use.

    Assemble as you wish.

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    Grilled Stonefruit and Corn Salad https://crispcatering.com/grilled-stonefruit-and-corn-salad/ https://crispcatering.com/grilled-stonefruit-and-corn-salad/#respond Fri, 15 Aug 2014 20:07:13 +0000 http://crispcatering.com/_dev/?p=550 Ingredients: 2 ears Corn – Grilled 2 Peaches (cut into wedges) 2 Plums (cut into wedges) 2 Nectarines (cut into wedges) 1 Lime Pinch Chili Powder ½ cup smoked almonds 1/3 cup loosely packed fresh basil leaves ¼ teaspoon kosher salt 2 tablespoons extra virgin olive oil Salt and Pepper to taste DIRECTIONS: Shuck the […]

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    Ingredients:

    2 ears Corn – Grilled
    2 Peaches (cut into wedges)
    2 Plums (cut into wedges)
    2 Nectarines (cut into wedges)
    1 Lime
    Pinch Chili Powder
    ½ cup smoked almonds
    1/3 cup loosely packed fresh basil leaves
    ¼ teaspoon kosher salt
    2 tablespoons extra virgin olive oil
    Salt and Pepper to taste

    DIRECTIONS:
    Shuck the corn and place on grill and rotate every 2 minutes until charred.
    Once cool enough to handle, use a sharp knife to cut the kernels off each cob into a large mixing bowl.
    Grill the stonefruit. Just to get the grill marks. DO NOT COOK
    Add the zest and juice of one lime and chili powder (if using). Toss to coat evenly.*
    Coarsely chop up basil leaves on a clean cutting board. Sprinkle 1/4 teaspoon salt over the basil and continue to chop until fine. Add to a small mixing bowl along with extra-virgin olive oil. Mix to combine.**
    Just before serving, dress the corn salad with the basil mixture and toss to coat evenly. Finish with additional salt and pepper, to taste. Garnish with fresh whole basil leaves, if desired.

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