Spring-inspired recipes from The Classic Catering People to impress your dinner guests

Looking for a few spring-inspired recipes?  The chefs at Classic Catering People got ya covered!

Here a couple of recipes they sent us to enjoy.  We'll post a couple more later in the week.

Yukon Gold Whipped Potatoes with Firefly Goat Cheese and Beets
By: Chef John Walsh of The Classic Catering People

2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
1/2 cup heavy cream
3 cups poached beet puree
1/2 cup Firefly goat cheese
1/2 cup (1 stick) unsalted butter
2 tablespoons Crème Fraiche
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt

In a heavy, medium pot, combine potatoes with enough cold water to cover. Place over moderately high heat, cover and bring to a boil. Continue boiling until potatoes are easily pierced with fork. Drain and put back on heat to release excessive water. Put potatoes in mixing bowl with a paddle attachment. Run mixer on low, and work potatoes for 30 to 45 seconds. Add remaining ingredients and whip on low. Do not over whip or potatoes will break down.

In small saucepan over moderate heat, combine heavy cream and butter and bring to boil. Add cream mixture, goat cheese, beet puree and Crème Fraiche and to potatoes, and beat until light and fluffy, about 1 minute. Add salt and pepper to taste. Serve hot.

Southern Shrimp Soup with French Press
By: The Classic Catering People

Shrimp Stock Ingredients:
1 pound shrimp shells
3/4 gallons cold water
1/2 cup coarsely chopped onion
1 carrot, chopped
1 celery rib, chopped
1 teaspoon garlic, roughly chopped
1 onion cut in half, root section removed
2 bay leaves
1 teaspoon fresh thyme
4 whole peppercorns
1/2 bunches parsley stems
1 cup tomatoes
3/4 pounds butter

• Roast the shrimp shells, carrots onions and carrots. Place them in a stockpot with the remaining ingredients. Bring to a boil and then lower to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes, add butter and cook for 3 hours.
• When the stock is completed, strain and immediately cool the stock.  Remove and save the shrimp butter for other usage. Use the amount of stock you need and refrigerate or freeze the rest.

Soup Ingredients:
1.5 tablespoons olive oil and grapeseed oil
10 each raw large 16-20 count shrimp, peeled and deveined (reserve the shells)
1/4 cup chopped roasted red bell peppers
1/4 cup chopped roasted onion
1 tablespoon chopped fresh basil
1 tteaspoon fresh chopped rosemary
1 large garlic clove, chopped
2 teaspoon fennel seeds, toasted
1 teaspoon orange zest
1 teaspoon lime zest
3 each toasted star anise
Salt and pepper

• Mix all ingredients together and pour on shrimp; marinate for at least 24 hours. Keep star anise whole, it’s easier to remove.

To Assemble:
• Use some of the reserved shrimp shells, roasted mire poix and put in French press with hot stock (fill only half way with stock or the combustion will blow the top off)
• Sear marinated shrimp in a sauté pan over medium high heat. Cook 90% through or just a hint under.
• Put shrimp into a soup bowl.
• Serving table side, present the French press and push down on press, pour stock into bowl.

If you have a spring-inspired recipe you love, please share with us!  Email us megan.knight@wmar.com or garrett@wmar.com (Siobhan)

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