Private Event – Paric Friday, 30 May, 2025

Beef Wellington

Cheesy Horseradish Mashed Potatoes

Caprese Salad

Apple Cobbler

Beef Wellington

  yield: 2

ingredients

Tenderloin

4 slices  ham

2 garlic cloves, minced

½ t thyme

4 oz mushrooms, minced

¼ c Dijon mustard

Salt and pepper to taste

Puff pastry

Egg wash

Preheat oven 425

In a large skillet over high heat add oil.  Season steak and add to hot skillet. Sear all sides and remove from pan.  Turn heat down to medium and add mushrooms, cook until all liquid and steam dissipates, add garlic and thyme, cook until fragrant.  Remove from heat and set aside.  Coat meat with mustard Lay puff pastry out and lay out the ham on top then  add mushroom mixture.  Then add meat and wrap puff pastry around.  Lay the wellington on a sheet tray lines with parchment paper seam side down.  Coat with egg wash and place in the oven for 20-25 minutes depending on the desired temperature.

Cheesy Horseradish Mashed Potatoes

  Yield: 2

2 Russet Potatoes

A handful of salt

1 Bay Leaves

½ cup Half & Half Cream or heavy cream

2 Sprigs of Fresh Thyme or 1 teaspoon dried

4 tablespoons Unsalted Butter

¼ cup Sour Cream

2 tsp Prepared Horseradish

1/2 cup Shredded White Aged Cheddar

¼ cup Swiss or Gruyere

Salt & Pepper, to taste

Place potato pieces and bay leaves into a large pot, and cover with enough water so that the water is 1 inch over the potatoes. Add enough salt to the water so that the water is similar to seawater. Place over medium-high heat and cook until potatoes are fork-tender. Remove bay leaf

Using a potato ricer or a masher, mash the potatoes back into the empty pot. Add butter, infused cream, sour cream, horseradish, and cheese to the pot, and mix well until completely combined. Season with salt and pepper, and serve

STRAWBERRY AVOCADO CAPRESE SALAD RECIPE

Ingredients  

• 1/4 cup good quality balsamic vinegar
• 1/2 cup mozzarella pearls, extra mini
• 1/2 cup sweet cherry tomatoes, halved
• 1/2 cup ripe strawberries, hulled and halved
• 1/2 large semi-ripe avocado, diced and sprinkled with lime juice
• 1/4 cup basil leaves, torn to small pieces
• ¼ cup olive oil
• kosher salt and freshly cracked black pepper, to taste
• Optional: honey roasted almonds, chopped or slivered

Instructions

1. Balsamic Reduction: In a small saucepan, add the balsamic vinegar and bring to a boil. Boil and stir 3-4 minutes or just until liquid is reduced by about half; should be thick and syrup-like. Transfer to a small bowl and let cool to room temp.
2. Toss:When ready to serve, add all remaining ingredients to a large platter or bowl, folding very gently with rubber spatula. Add kosher salt and freshly cracked black pepper to taste. Drizzle with olive oil and then with balsamic glaze, sprinkle with almonds if desired, and serve immediately.

Apple cobbler

  yield: 8

6 cups fresh or frozen apples, sliced into thin wedges

¼ cup sugar

¼ cup brown sugar

 ¼ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon fresh lemon juice

2 teaspoon cornstarch

1 cup flour

¼ cup sugar

¼ cup brown sugar

1 teaspoon baking powder

½ teaspoon salt

6 tablespoon butter, chilled and cut into small piece

¼ cup hot water

Preheat oven 425”F

In a large bowl combine apples, ¼ cup sugar/brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss evenly and divide evenly among 8 ramekins that have been greased.

Bake in preheated oven for 10 minutes.

In a medium bowl combine flour, rest of both sugars, baking powder, and salt. Blend with chilled butter in your hands, or a pastry blender. Mix until mixture resembles corn meal. Slowly add in water and mix until just combined. Remove ramekins from oven, evenly divide mixture on top of each and place back into the oven until golden brown, about 30 minutes.

Remove cool slightly, serve warm with ice cream.