Creamy Corn

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.

© 1989-2018. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Black Pepper and Vintage Cheddar Popcorn

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.

©1989-2018 This recipe is property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.

Chocolate Espresso Glazed Duck

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.

©1989-2017 This recipe is property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.

Champagne Reduction

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.

©1989-2017 This recipe is property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.

Champagne Brie Fondue

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.

©1989-2017 This recipe is property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.

Herb Mix

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

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.

©1989-2017 This recipe is property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.

Chocolate Bourbon Pecan Pie

PWB Chocolate Bourbon Pecan Pie

Recipe from our Winter 2017 Newsletter. 

  • 6 eggs
  • 1 cup light Karo® syrup
  • ½ cup half-and-half cream
  • ½ pound dark brown sugar
  • 10 oz. chopped pecans
  • 8 oz. chopped milk chocolate morsels
  • ½ cup Bourbon
  • 1 pie shell

Preheat oven to 350 degrees. In a bowl, whisk eggs until well blended.  Add half-and-half, Karo syrup and brown sugar, whisking until smooth texture is achieved. Mix in chopped pecans and chopped chocolate and then add bourbon. Par-bake pie shell for 4 minutes. Pour pie filling into par-baked shell. Place pie in preheated oven and bake for approximately 1 hour or until set. Makes 1 pie.

 

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.
© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Bloody Mary Mix

Bloody Mary Mix

24 fl oz V-8 Juice
2 ½ tsp Texas Pete Sauce
3 tbsp Lemon Juice
3 ½ tbsp Worcestershire Sauce
1 tsp Celery Salt
3 ½ tbsp Prepared Horseradish
1 tsp Ground Black Pepper

Combine all ingredients well and refrigerate.

Makes 3.5 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.

Strawberry Frozen Mousse Soufflé

Strawberry Frozen Mousse Soufflé

4 pounds washed, stemmed and quartered Fresh Strawberries
4 cups Granulated Sugar
1/2 tbsp Salt
8 Eggs
1 cup Sugar Water
1 quart Heavy Whipping Cream

Place chopped strawberries in a food processor and puree. Place pureed strawberries in a pot and simmer until reduced by ½. Strain through a fine mesh and while still hot, add 4 cups sugar and ½ tablespoon salt. Combine well, allowing sugar to dissolve. Set aside to cool completely. Put eggs in a mixer with a whisk attachment. Whisk until light and fluffy. In a pot put 1 cup of sugar and add enough water to achieve the wet sand look. Cook to 238 degrees and then remove from heat. Pour sugar mixture into eggs while eggs are whisking on slow speed. Allow to whisk until mixture has cooled to room temperature. In a separate bowl, whip heavy cream to SOFT peaks. Fold cooled eggs into cooled strawberries. Fold whipped cream into strawberries. Wrap parchment paper around your vessel so the paper extends above the rim by 2 inches. Secure with a rubber band. Pour mousse into vessel, portioning about 1 inch above the rim. Allow to setup in freezer for 24 hours before serving. Garnish with fresh whipped cream and a strawberry.

Makes – 10 servings

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.

Print Works Bistro Strawberry Frozen Mousse Recipe

Peach Melba

Peach Melba

8 ounces peach, diced ½ inch
2 tablespoons granulated sugar
2 fluid ounces Peach Schnapps
6 ounces raspberries
2 tablespoons granulated sugar
2 fluid ounces Chambord
Ice cream

Peel and dice peaches to ½ inch. Place in sauté pan and sprinkle 2 tablespoons of sugar over. Place over heat and add Schnapps. Ignite. When flame extinguishes, pour peaches into a martini glass. Add raspberries and to a sauté pan and sprinkle 2 tablespoons of sugar over. Place over heat and add Chambord. Ignite. When flame extinguishes, spoon over the peaches. Top with a scoop of ice cream.

Makes – 1 serving

 

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.