Print Works Bistro Beignets

12 ¾ fl oz Water
1 tsp Salt
11 tbsp Butter
1 ¾ cups High Gluten Flour
5 medium Eggs
12 fl oz Pastry Cream

In a sauce pot, bring water and salt to a boil; add butter. Add flour all at once and stir to form dough base. In a mixer at low speed with paddle attachment, turn dough to cool. Add eggs one at a time till paste forms. Using a ¾ ounce scoop, drop dough into 350 degree fryer for about 5 minutes. Remove and dust with powdered sugar. Serve warm with honey or hot chocolate sauce.

Makes – 24

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2026. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Print Works Bistro’s French Toast

• 8 thick slices challah bread
• 4 cups vanilla custard
• butter

Dip challah slices in custard and allow to soak till saturated. Heat skillet or flattop and grease with butter. Place saturated slices of challah on heated surface and cook till golden, flip and repeat for opposite side. Makes 8 slices

Vanilla Custard

• 1 ¾ cups heavy whipping cream
• 2/3 cup half & half cream
• 1/4 vanilla bean
• 6 tablespoons granulated sugar
• 3 ½ fluid ounces liquid egg yolks

In a medium sauce pan whisk together cream, half & half and vanilla. Bring to a boil and cook for 1 minute. Remove from heat and allow to stand for 10 minutes. Remove vanilla bean pad and scrape pulp back into cream. Beat egg yolks and sugar in a mixing bowl until well combined. Slowly add cream mixture to egg/sugar mixture in a steady stream, whisking until smooth. Makes 4 cups.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2026. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Honey Chili Aioli

½ cup honey
¼ cup Sambal Oelek
3 tablespoons ketchup
2 tablespoons Dijon mustard
2 tablespoons brown sugar
1 cup mayonnaise

Combine all ingredients well.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2026. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Lemon-Bacon Vinaigrette

2 Preserved Lemons (see recipe)
¼ pound chopped bacon
1 ½ teaspoons Dijon mustard
2 tablespoons chopped shallots
½ cup lemon juice
½ cup white balsamic vinegar
2 tablespoons brown sugar
salt and pepper to taste
1 ½ cups canola/olive oil blend (we use 50/50)
3 tablespoons chopped fresh basil

Remove skin from preserved lemons and discard pulp. Chop lemon skin and set aside. In a sauté pan render bacon; set aside. To a blender, add chopped lemon, Dijon, shallots, lemon juice, vinegar and brown sugar. Blend until smooth. Add oil in a slow steady stream. By hand, stir in basil and bacon (with bacon fat). Season to taste with salt & pepper

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2026. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

© 1989-2026. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Crispy Leek Brussels Sprouts

10 ounces Brussels sprouts, trimmed
and cut in half
2 ounces leeks, sliced into coins
2 ounces shallots, sliced into coins
salt and pepper to taste
2–4 fl uid ounces Lemon-Bacon Vinaigrette (see below)
Honey Chili Aioli (see below)

Deep fry the Brussels sprouts, leeks, and shallots for about 2 minutes in hot oil (or air fry until crispy). Place in a bowl and toss with lemon-bacon vinaigrette and salt and pepper to taste. Serve with a drizzle of honey chili aioli.

Lemon-Bacon Vinaigrette
2 Preserved Lemons (see recipe)
¼ pound chopped bacon
1 ½ teaspoons Dijon mustard
2 tablespoons chopped shallots
½ cup lemon juice
½ cup white balsamic vinegar
2 tablespoons brown sugar
salt and pepper to taste
1 ½ cups canola/olive oil blend (we use 50/50)
3 tablespoons chopped fresh basil

Remove skin from preserved lemons and discard pulp. Chop lemon skin and set aside. In a sauté pan render bacon; set aside. To a blender, add chopped lemon, Dijon, shallots, lemon juice, vinegar and brown sugar. Blend until smooth. Add oil in a slow steady stream. By hand, stir in basil and bacon (with bacon fat). Season to taste with salt & pepper

Honey Chili Aioli
½ cup honey
¼ cup Sambal Oelek
3 tablespoons ketchup
2 tablespoons Dijon mustard
2 tablespoons brown sugar
1 cup mayonnaise
Combine all ingredients well.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2026. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

CREAMY CORN

See this recipe featured in our Summer 2018 Neighborhood Letter! 

1 pound fresh corn kernels off the cob (about 5 cobs)
¼ cup bacon grease
1 tablespoon chopped garlic
¼ cup white wine
1 cup heavy whipping cream
salt & pepper to taste

Shuck and wash corn. With a knife, carefully shave the kernels off until you have approximately 1 pound of kernels. Sauté the corn kernels with garlic in bacon grease until golden (do not brown). Add white wine and simmer ‘til liquid is gone. Add heavy cream and heat through. Add salt and pepper to taste. Place 2 cups of mixture in food processor and purée ‘til smooth. Combine the remaining mixture with the puréed batch. Makes 3 cups.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2026. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Black Pepper and Vintage Cheddar Popcorn

1 cup popcorn kernels
2 tablespoon oil
6 oz shaved or shredded aged cheddar cheese (Tickler is preferred)
2 tablespoon black pepper
1 tablespoon salt

Coat pan with oil and place over medium high heat.  Add kernels immediately after and cover pan with tin foil. Wait for popping to start.  When popping starts, give pan a quick shake to free up kernels.  Shake every 15-20 seconds.  When more than a second passes between each pop, remove from heat and uncover (be aware kernels may still pop).  Lay popcorn onto a sheet tray and sprinkle with cheese.  Sprinkle black pepper and salt to your liking.  Place into 300 degree oven on low fan mode for 15 minutes.  Check for doneness of cheese and cook in 5 minute increments until cheese has hardened.  Turn off oven and allow popcorn to rest in oven until cool enough to handle.  Remove from pan, break into clusters, plate, and serve.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2026. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Chocolate Espresso Glazed Duck

1 pound whole unsalted cashews
½ cup coffee syrup
½ cup brown sugar
1/3 ounce dark chocolate
6 skin on duck breast
1-2 tablespoons butter

In a sauce pot, combine coffee syrup, brown sugar and shaved dark chocolate.  Place over low heat and stir until sugar is dissolved and chocolate is melted. Set aside. Score duck breasts on both sides. Heat butter in a sauté pan until hot. Add duck breast and sear until golden on each side. Repeat for remaining 4 breasts. Place seared breasts on a baking pan and finish in a 350 degrees oven until the internal temperature reaches 135-140 degrees. Remove from oven and top each breast with chocolate espresso glaze.
Makes 6 breasts

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at
this scale. Please adjust as to your taste and portion size.

© 1989-2026. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Champagne Reduction

1 pound whole unsalted cashews
½ cup chopped shallots
4 tablespoons chopped garlic
3 tablespoons chopped tarragon
1 bottle (.75 liter) Champagne

Place all ingredients in a sauce pot. Bring to a simmer and reduce liquid to about 1 cup. Strain solids from the liquid.
Makes – 1 cup liquid reduction

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at
this scale. Please adjust as to your taste and portion size.

© 1989-2026. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Champagne Brie Fondue

1 pound whole unsalted cashews
½ cup Champagne Reduction (see recipe)
1 quart heavy cream
½ pound brie
salt & pepper to taste
2 ½ tablespoons golden raisins
1 teaspoon Herb Mix (see recipe)
1 ounce crushed Candied Cashews (see recipe)

Place Champagne Reduction in a sauce pot and add heavy cream. Bring to a simmer and reduce by half. Remove from heat and whisk in brie. Season to taste with salt and pepper and then strain through a fine mesh. Place in a serving bowl and top with raisins, herb mix and crushed candied cashews.
Makes – 1 quart

Champagne Reduction
½ cup chopped shallots
4 tablespoons chopped garlic
3 tablespoons chopped tarragon
1 bottle (.75 liter) Champagne

Place all ingredients in a sauce pot. Bring to a simmer and reduce liquid to about 1 cup. Strain solids from the liquid.
Makes – 1 cup liquid reduction

Herb Mix
1 pound whole unsalted cashews
4 tablespoons fresh parsley
1 tablespoon fresh rosemary
2 ½ tablespoons fresh thyme
2 ½ tablespoons fresh chives

Wash herbs well and allow to dry. Fine chop all herbs and combine well. Store in an air tight container with a lid.
Makes – 10 tablespoons

Candied Cashews
1 pound whole unsalted cashews
1 egg white
1 tablespoon water
1 cup granulated sugar
¾ teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon kosher salt
In a bowl whisk together egg white and water. Add remaining ingredients and toss to coat the cashews well. Spread out on a sheet pan and bake for 1 hour at 250 degrees; toss every 15 minutes. Cool.
Makes – 1 pound

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at
this scale. Please adjust as to your taste and portion size.

© 1989-2026. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.