Labor Day recipes ideas

4:32 PM, Sep 2, 2013   |    comments
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KUSA - Labor Day entertaining and preserving from Scratch Catering Services

Infused Oils
(Cold Infusion)
in a decorative jar, add any of the following, in almost any combination. Top jar off with Olive oil, and enjoy infused oils brushed on vegetables prior to grilling, or use in salad dressings for a unique twist on vinaigrette.
Depending on what type of oils you make-think ahead oils could take up to a few weeks to mature and infuse. Store oil fill jars in a cool dark place until use.
Fresh Basil
Lemon Rind Strips
Orange Rind Strips
Fresh Rosemary
Chiles de árbol (This option can be infused Hot or Cold)
(Hot infusion) Heat oil and simmer chilies in hot oil for about 5 minutes, remove from heat, and allow to cool before pouring into a jar.

Preserves of Summer:

Scratch Catering's Mini S'mores Tartlets

graham cracker Base- In a food processor, process graham cracker, in a bowl combine graham crackers, pitch of kosher salt, and 6 tablespoons of melted unsalted butter

Press Mixture firmly into mini paper baking cups and bake in a 350 degree oven for 12-15 minutes until solid and lightly browning. Allow to cool completely.

Ganache- take one 10 bag of mini chocolate chips (Bittersweet) and add3 Tablespoons of Heavy Cream, microwave on 30 second intervals and stir to combine, repeat heating and stirring until chocolate is melted and mixture combined.

Using a small 1/2 ounce scoop, portion chocolate ganache on top of cooled and baked graham cracker bottoms. Allow to cool, Chocolate will harden.

Marshmallow Meringue- over a bain-marie combine 1 and 1/4 cups of granulated sugar and 5 egg whites. Whip to combine and continue whipping until there are no more sugar granules. Remove from bain-marie, and whip on an electric mixer until meringue is stiff.

Load Meringue into a piping bag and pipe "Kiss" shaped tops on the mini s'mores tartlets. Using a small kitchen torch lightly brown the tops and serve! For more ideas, visit 

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