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BACON WRAPPED DATES
Barcelona Stuffed with Blue Cheese and Almonds These make a great little appetizer perfect as a part of a tapas display. I watche...
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BBQ Pulled Por
Ohio Pork Producers Council Ingredients: 4-5 lb. pork shoulder 1 can of pop barbecue sauce soft sandwich buns Cooking Directions: Place the pork sh...
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BELGIAN CHOCOLATE MOUSSE
Richard Blondin
Executive Chef
The Refectory 7 ounce Semi Sweet Chocolate 1.75 ounces heavy cream 3 egg yolks 7.5 ounces heavy cream 3 egg whites 1.75 ounces sugar ...
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COUNTRY GOUGÈRE (Hot Cheese Puffs)
Richard Blondin
Executive Chef
The Refectory Makes about 2 dozen gougere '...Nothing is better with a fine Cabernet Sauvignon than hot gougère straight from the ove...
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CRISPY CAULIFLOWER CROSTINI
Richard Blondin
Executive Chef
The Refectory makes 4 appetizers A hot, toasted hors d'oeuvre to enjoy after the hunt and with a well-deserved cocktail. 1/2 medium h...
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DARK CHOCOLATE TART
Richard Blondin
Executive Chef
The Refectory serves 6 One Pâte Sucre tart shell, prebaked (see below) 2 tablespoons sugar 7 tablespoons unsalted butter, very soft 5...
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GOAT CHEESE CROSTINI AND GRAPE SALSA
Panera Bread Ingredients 1 cup red grapes, diced 1 cup blue and/or black grapes, diced 1/2 small red onion, finely chopped 1 jalapen...
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GULF SHRIMP SALAD WITH PISTACHIOS
Richard Blondin
Executive Chef
The Refectory serves 4 Meaty crawfish tails or lobster will do just as well in this tangy seafood salad, made piquant with fresh grat...
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HUMMUS
Barcelona A long time favorite at the restaurant as well as being a 'must have' at any of our catered events, this Middle Eastern...
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MARTINI - MARSCAPONE POLENTA
Martini Modern Italian YIELD: 2 1/2 CUPS WATER 2 1/2 CUPS YELLOW POLENTA 1/2 CUP BUTTER 1 TABLESPOON PARMESAN CHEESE, SHREDDED 1 TABLESPOONS M...
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