Saturday, December 30, 2017

Tsar Nicoulai Caviar Puffs & Deviled Quail Eggs

Did you see Chef Alexa on Fox59 this morning? 

She made decadent, last-minute New Year's Eve foods that you can serve at your own soiree. 



Tsar Nicoulai Caviar Puffs


Ingredients 

  • 2 pieces Brazilian cheese bread. You can buy in the freezer section of many grocery stores or make your own.
  • 12 tablespoons crème fraîche.
  • 1/2 oz Tsar Nicoulai Caviar- if unavailable in your area, order online or substitute a premium one from a grocery store.
  • Garlic flowers or chives for garnishing.

Directions

  • Bake cheese breads according to directions on the bag. Let cool a bit. Slice top off & gently scoop out some of the insides.
  • Fill each puff with roughly 1 tablespoon crème fraîche.
  • Top creme fraiche with a generous scoop caviar.
  • Top Caviar with garnish.
Serve immediately.
Serves 12.

Deviled Quail Eggs with Candied Bacon



Ingredients


  • 3 slices Mariah bacon
  • 1 tablespoon brown sugar
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon smoked paprika
  • Chopped chives for garnish
  • 12 whole quail eggs, hard-boiled and peeled
  • 1 tablespoon crème fraîche

Directions

Candied Bacon
  • Preheat oven to 275 degrees Fahrenheit.
  • Mix together brown sugar and spices. Rub onto individual slices of bacon.
  • Place bacon on wire rack nestled inside sheet pan. 
  • Bake for 45 minutes or until crispy.
  • Let cool. 
  • Chop into quail egg sized pieces

Deviled Quail Eggs
  • Cut egg in half, lengthwise. 
  • Scoop out yolk and put into a small bowl.
  • Combine crème fraîche and yolks. Mix until smooth.
  • Spoon mixture into egg halves.
  • Top with candied bacon and garnish with chopped chives.
Serve immediately.
Serves 12.

Sparkling Wine

Chef Alexa suggests serving Domaine Carneros sparkling wine with these dishes.





Monday, December 18, 2017

Humboldt fog brulee with fresh fruit and toasts & Troublemaker ganache bites




Did you see us on Indy Style this morning? Here are the recipes for the dishes Chef Alexa made.

Humboldt Fog brûlée with macerated berries





Ingredients

  • 1 small wheel Humboldt Fog cheese
  • 1/2 cup sugar
  • A variety of gorgeous fruits and bread

Directions
  • Slice top 1/8 inch off of the cheese.
  • Sprinkle an even layer of sugar on top.
  • Lightly caramelize using torch. Keep adding sugar and caramelizing until you have a gorgeous crispy sugar layer.
  • Serve surrounded with beautiful fruits, berries and sliced bread.



Troublemaker ganache bites




Here’s what you need:
  • 10 oz dark chocolate, 
  • 1/2 cup heavy whipping cream
  • 5 tablespoons Troublemaker wine
  • 12 raspberries 
  • 12 mini tart shells
Here’s how you put together this easy-peasy five-ingredient recipe!
  • In a small saucepan bring cream to simmer.
  • Remove from heat. 
  • Add chocolate and whisk until smooth. 
  • Add wine and whisk until combined.
  • Pour ganache into tart shells. 
  • Top each tart with a raspberry pointing up, placed in the center.
  • Allow to set until firm.
  • Serve & get into Trouble


Wednesday, December 13, 2017

18 Country Favorites Menu


This special menu is only valid for events booked by January 15, 2018 

How about a complimentary consultation? 
Contact Sales Manager Samantha by email or phone
 at 812-372-9898

Chef Alexa's Country Favorites Menu


Appetizers       


Lemon hummus
With pita chips

















Pimento cheese
With gourmet crackers















Cascade of vegetables display
Fresh vegetables with homemade ranch dip

White bean dip
With pita chips

Creamy dill dip
With crunchy carrots and celery

Fruit salsa
With crunchy tortilla chips

Buffet Entrees

Pulled pork barbecue
Smoked over hickory and tossed in barbecue sauce













Chicken barbecue
Shredded chicken in our own barbecue sauce

















Barbecue jackfruit
Spicey vegan vegetable barbecue











Beef barbecue
Shredded beef in barbecue sauce

Mushroom beef
Shredded beef and mushrooms in a gravy

Hawaiian pork
Hand-pulled pork in a teriyaki sauce

Smoky chicken
Pulled chicken in a smoky chipotle-lime sauce

On the Side
Hoosier broccoli salad
Creamy coleslaw
Ambrosia salad
Traditional potato salad
Classic macaroni salad
Corn and black bean salad
Country green beans
Mashed potatoes
Cowboy baked beans
Fresh from the garden salad with ranch and seasonal vinaigrette
Sweet potato salad
Homestyle fruit salad with fresh mint
Crunchy potato chips
Freshly baked bread with butter
Buns and fixin’s bar
Grand Champion decadent macaroni and cheese (upgrade for 2.00 each guest)
Sweet dip with strawberries, brownies, and cookies
Buttercream frosted marble sheet cake
Dessert handling service
S’more on a Stick Station (upgrade for 2.00 each guest)

Drinks
Sweet iced tea
Raspberry iced tea
Fruited water
Cucumber and lemon water
Lemonade
Iced tea with condiments (upgrade for 1.00 each guest)


Serviceware

Eco-friendly plates with disposable cups, forks, knives, and napkins.

Sustainably harvested palm leaf plates with stainless steel flatware, eco-friendly cups, and deluxe paper napkins (upgrade of 1.50 each guest). Available only for full service caterings.

Rustic blue enamelware with flatware, glassware, water service, and white cloth napkins (upgrade for 5.00 each guest). Available only for full-service caterings.


Pricing, Each Guest


Two Appetizers, one Entrée, three On the Side, two Drinks, and Serviceware: 15.50

Three Appetizers with two Entrees, and four On the Side, two Drinks, and Serviceware: 18.50

Three appetizers, three Entrees, and five On the Side, two Drinks, and Serviceware: 20.50 each guest

Add additional Appetizer or On the Side: 1.50 each guest


Details
Monday through Friday: 500.00 food minimum
Saturday and Sunday: 1000.00 food minimum

Booking fee is 500.00 and credited towards the final bill.

Not available for already booked events.

Subject to date availability.

Indiana sales tax not included in pricing.

Artisan Foodworks does not pay kitchen or rental fees to vendors. Any charges are the responsibility of the client. 

Full service: 
One and a half hours of direct service with 20% service staff charge added to final bill for full service.  

Drop off and set up:
Drop-off delivery charges are calculated based upon location and date. Set up is included. Disposable chafing dishes available at an additional charge.