Category Archives: Recipes

Raspberry Cheesecake Mousse

This light and airy mousse dessert is a perfect addition to your summer table. Bursting with fresh, raspberry flavor, it’s easy enough to fix for a weeknight treat! Make each of the three ingredients separately and scroll to the bottom of the page for assembly instructions.

Cheesecake Mousse

Creme Cheese – 8 oz.
Powdered Sugar – 2/3 Cup
Heavy Cream – 2/3 Cup
Cane Syrup – 1/2 Tsp
Vanilla Extract – 1/2 Tsp

Benne Wafer Crust

Crushed Benne Wafers – 3/4 Cup
Light Brown Sugar – 1.5 Tbl
Salted Butter – 2 Tbl
Cinnamon – Pinch

Raspberry Sauce

Granulated Sugar – 2 Tbl.
Cornstarch – 1.5 Tbl
Cold Water – 1/3 Cup
Lemon Juice – 1/2 Tsp
Fresh or Frozen Raspberries – 1.5 Cups

Serving Size: 8

Directions: Line bottom of glass with benne wafer crust, pipe in cheesecake mousse and drizzle with raspberry sauce on top. Garnish with fresh raspberries and a mint spring.

We recommend that this be served in a stemless wine glass for optimal presentation.

Photo: Jennings King

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Yucca Root Chip

This light and refreshing appetizer is perfect for Spring. Whether you’re hosting a cocktail party or bridal shower – these chips are a wonderful, fresh bite! Here’s how you can make the delicious treat at home:


Serving Size: 30 Pieces

Yucca Root Chip Ingredients:

Edamamus (Recipe below)
Crumbled Feta Cheese
Watermelon Radish – cut in spears

Edamamus Ingredients:

8 oz. Edamamus
1/4 cup Tahini
1/4 cup Water
1/2 TSP. Lemon Zest
3 TBL. Lemon Juice
1 Garlic Glove
3/4 TSP. Kosher Salt
1/2 TSP Ground Cumin
1/2 TSP Ground Coriander
1 TBL. Parsley

Edamamus Directions:

  1. Place edamamus, tahini, water, lemon zest and juice, garlic, salt, cumin and coriander in a food processor
  2. Puree until smooth
  3. Slowly drizzle EVOO into processor while running
  4. Transfer to a bowl and stir in parsley

Yucca Root Chip Directions:

  1. Slice Yucca Root 1mm, fry and season with salt
  2. Top with 1 tsp. of Edamamus
  3. Sprinkle with crumbled Feta Cheese (optional) and garish with 2 Watermelon Radish Spears
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Shrimp & Grit Cakes with Tasso Gravy

Shrimp & Grits may be a Southern staple, but these tasty treats take on a new spin to a classic dish.


Recipe makes about 24 cakes


2½ cups water

¼ teaspoon salt

1 cup quick grits

2 tablespoons butter

1/3 cup half-and-half

½ cup cooked crumbled bacon

½ cup shredded sharp cheddar cheese


For tasso gravy:

¾ cup water

1 tablespoon chicken base

½ cup diced tasso ham sauteed in 1 tablespoon vegetable oil

1 teaspoon paprika

1/3 cup prepared or homemade roux

1 teaspoon chopped parsley

For the shrimp:

12 raw shrimp, peeled and deveined, cut in half lengthwise

Butter for sauteeing


For assembly:

Butter for sauteeing

Fresh chives, cut into 2-inch lengths



For the grits cakes: Bring water to boil. Add salt and grits. Return to boil. Reduce heat and simmer for 15 minutes, stirring often. Additional water may be added to reach desired thickness (should resemble oatmeal).

Add butter, half-and-half, and crumbled bacon. Stir well and remove from heat. Place pan of grits in refrigerator to cool. Once grits have reached 70 degrees, gently fold in cheese. Pack mixture into buttered, shallow baking dish. Grit layer should be approximately ¾-inch thick. Refrigerate until cold and thickened. Using a 1-inch diameter biscuit cutter, cut small rounds out of grit mixture. These should be ¾ inch thick and the approximate size of a quarter.

For the tasso gravy: Bring 3/4 cup water to a boil. Add chicken base, cooked tasso ham and paprika. Return to boil. Add 1/3 cup roux to thicken and simmer for 1 minute. Remove from heat and stir in chopped parsley.

For the shrimp: Heat a small amount of butter in a skillet until hot. Saute shrimp just until they turn pink throughout.

To assemble: Saute grits cakes in butter to lightly brown on both sides. Remove from skillet and drain. Place ½ teaspoon of tasso gravy and a half of a shrimp on top of grit cake. Serve warm and garnish with chive spear.


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Stuffed Peppadew

“Discovered in South Africa in 1993, the once obscure, oddly-named fruit manages to satisfy every possible craving in just one bite: they are tangy, tart, saccharine, and savory — a symphony of contradictions as they dance across your tongue.” From The Kitchn 

Peppadews are ideal for spontaneous entertaining. Typically found near your grocer’s salad bar, these tasty peppers are easy to prepare in a moment’s notice for your next cocktail party or football tailgate. This delicious yet quick recipe perfectly balances the Peppadew’s sweet yet vinegary taste.


Serving Size: 50


1 tbl. Salted Butter
1 tbl. Olive Oil
1/2 cup Chopped Yellow Onion
1/2 cup Chopped Celery
1 can Diced Tomatoes (14.5 oz)
1 can Tomato Sauce (8 oz)
1 Garlic Clove, crushed
1 tsp. Drived Oregano
1/2 tsp. Drived Basil, divided
2 tsp. Kosher Salt, divided
1/2 tsp. Ground Black Pepper, divided
1 Egg, beaten
1 1/2 tsp. Worcestershire Sauce
1 1/2 lb. Ground Beef
1 1/2 cup Cooked, Long Grain Rice
Sweet Peppadews

Cooking Directions:

Heat olive oil and butter over medium heat. Add onion and celery and salute until tender. Add tomatoes, tomato sauce, garlic, oregano, basil, half salt and half pepper. Simmer 10 minutes. Combine eggs, 1/2 salt, 1/2 pepper and Worcestershire sauce. Stir to blend. Add ground beef, cooked rice, and 1 cup tomato mixture. Mix well. Stuff peppers and place in greased pan. Pour remaining tomato mixture over stuffed peppers. Bake at 350 degrees for 15-20 minutes. Top with cheese to melt and serve.

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Cucumber Spi Roll

Mix all ingredients, except for cucumber slices. Toss well. Lay out cucumber slices. Mound 1/2 oz. filling at one end of cucumber. Roll filling to center and pick with a toothpick. Serve with Chili Lime Vinaigrette.

Serving Size: 38
38 Thin Cucumber Slices (1″ x 10″)
3 oz. Carrots, julienne
3 oz. Red Bell Pepper, julienne
3 oz. Yellow Bell Pepper, julienne
1.5 oz. Snow Peas, julienne
1.5 oz. Scallions, julienne
1/2 cup Mint, roughly chopped
1/2 cup Cilantro, roughly chopped
1/2 Thai Basil, roughly chopped

Chili Lime Vinaigrette 
2 cup Sweet Chili Sauce
1 cup Lime Juice
1 cup Brown Sugar
1 cup Sesame Oil
3/8 cup Soy Sauce

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