12/31/2023
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SprintSet New Year's Eve Extravaganza for 20 Guests sample menu ideas from our chef.
Appetizers:
Lobster Bisque Shots with Truffle Foam (Non-Alcoholic):
Ingredients:
10 Lobster Tails
1 cup Shallots, chopped
4 cloves Garlic, minced
1/2 cup Vegetable or chicken broth
2 cups Full-fat coconut milk
2 tbsp Truffle oil
Chives for garnish
Instructions:
Sauté shallots and garlic, add lobster tails, and vegetable or chicken broth.
Add coconut milk, simmer until lobster is cooked.
Blend, strain, and serve in shot glasses.
Top with truffle foam and finely chopped chives.
Seared Scallops with Mango Salsa:
Ingredients:
40 Scallops
3 Mangoes, diced
1/2 red onion, finely chopped
1/4 cup cilantro, chopped
Juice of 2 limes
Salt and pepper to taste
Instructions:
Sear scallops until golden brown.
Mix diced mango, red onion, cilantro, and lime juice for salsa.
Top each scallop with mango salsa.
Truffle-infused Wild Mushroom Arancini:
Ingredients:
4 cups Cauliflower rice
2 cups mixed wild mushrooms, chopped
3 tbsp truffle oil
1 cup almond flour
Instructions:
Cook cauliflower rice, mix with sautéed mushrooms, truffle oil, and almond flour.
Shape into balls, bake until golden.
Smoked Salmon Canapés with Dill Cashew Cream:
Ingredients:
1 lb Smoked Salmon
1 cup cashews, soaked and blended
Fresh dill
Capers
Cucumber slices
Instructions:
Blend soaked cashews until smooth, mix with fresh dill.
Spread cashew cream on cucumber slices.
Top with smoked salmon, fresh dill, and capers.
Stuffed Portobello Mushrooms with Spinach and Vegan Cheese:
Ingredients:
10 Portobello mushrooms
4 cups Spinach, chopped
1 cup Vegan cheese, shredded
1/4 cup Breadcrumbs (gluten-free if needed)
2 cloves Garlic, minced
2 tbsp Olive oil
Salt and pepper to taste
Instructions:
Remove mushroom stems, chop and sauté with spinach and garlic until wilted.
Mix in vegan cheese, breadcrumbs, salt, and pepper.
Stuff each mushroom cap and bake until golden.
Bacon-Wrapped Dates Stuffed with Goat Cheese:
Ingredients:
30 Medjool dates, pitted
15 slices Bacon, cut in half
1 cup Goat cheese
1 cup Almonds, whole
Instructions:
Preheat oven to 375°F (190°C).
Stuff each date with goat cheese and one almond.
Wrap with bacon, secure with toothpicks, and bake until bacon is crispy.
Main Course:
Bone-In Ribeye Roast (16 lbs) with Red Wine Jus:
Ingredients:
16 lbs bone-in ribeye roast
1/4 cup olive oil
1/4 cup minced garlic
2 tbsp rosemary, chopped
2 tbsp thyme, chopped
Salt and pepper to taste
For Red Wine Jus:
2 cups red wine
1 cup beef stock
1/2 cup shallots, chopped
2 tbsp ghee
Instructions:
Rub roast with olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper.
Roast in a preheated oven at 350°F (175°C) for about 15 minutes per pound for medium-rare.
For medium, aim for about 18-20 minutes per pound.
Rest the roast for 20-30 minutes before carving.
For the Red Wine Jus, reduce red wine with shallots, add beef stock, simmer, and finish with ghee.
Beef Tenderloin Medallions with Red Wine Reduction:
Ingredients:
20 Beef tenderloin medallions
1/4 cup Olive oil
4 cloves Garlic, minced
2 tbsp Rosemary, chopped
Salt and pepper to taste
For Red Wine Reduction:
2 cups Red wine
1 cup Beef stock
1/2 cup Shallots, chopped
2 tbsp Butter (optional for richness)
Instructions:
Rub beef medallions with olive oil, minced garlic, chopped rosemary, salt, and pepper.
Sear each medallion until desired doneness.
For the Red Wine Reduction, simmer red wine with shallots, add beef stock, and finish with butter if desired.
Pan-seared Chilean Sea Bass with Lemon Caper Sauce:
Ingredients:
20 Chilean sea bass fillets
1/2 cup ghee
Juice of 4 lemons
1/4 cup capers
Salt and pepper to taste
Instructions:
Pan-sear sea bass in ghee until golden brown.
Make a sauce with lemon, capers, and white wine.
Coconut Curry Chicken Skewers:
Ingredients:
2 lbs Chicken thighs, boneless and skinless, cut into cubes
1 can (14 oz) Coconut milk
3 tbsp Red curry paste
2 tbsp Coconut aminos ( Braggs Aminos alternative)
1 tbsp Ginger, minced
2 cloves Garlic, minced
1 tsp Turmeric powder
Bamboo skewers, soaked in water
Instructions:
In a bowl, mix coconut milk, red curry paste, coconut aminos, ginger, garlic, and turmeric to create the marinade.
Marinate chicken cubes in the mixture for at least 2 hours.
Preheat the grill or grill pan to medium-high heat.
Thread marinated chicken cubes onto soaked bamboo skewers.
Grill skewers for about 5-7 minutes per side or until the chicken is fully cooked.
Lemon Herb Grilled Chicken:
Ingredients:
6 Chicken breasts, boneless and skinless
1/4 cup Olive oil
3 tbsp Lemon juice
2 tsp Dried oregano
2 tsp Dried thyme
2 tsp Garlic powder
Salt and pepper to taste
Instructions:
In a bowl, mix olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper to create the marinade.
Marinate chicken breasts for at least 30 minutes or overnight for maximum flavor.
Preheat the grill to medium-high heat.
Grill chicken for about 6-8 minutes per side or until fully cooked
Vegetarian Stuffed Bell Peppers with Cauliflower Rice and Black Beans:
Ingredients:
10 Bell peppers
3 cups Cauliflower rice
2 cups black beans, cooked
1 cup corn kernels
2 cups tomatoes, diced
2 cups almond cheese, shredded
2 tsp cumin
2 tsp chili powder
Instructions:
Cook cauliflower rice, mix with black beans, corn, tomatoes, and spices.
Stuff bell peppers, bake until peppers are tender.
Wild Mushroom and Truffle Cauliflower Risotto:
Ingredients:
4 cups Cauliflower rice
2 cups mixed wild mushrooms, sliced
3 tbsp truffle oil
6 cups bone broth
1 cup almond milk
Instructions:
Sauté mushrooms, add cauliflower rice, and gradually stir in bone broth until creamy.
Finish with truffle oil and almond milk.
Quinoa-Stuffed Acorn Squash with Cranberries and Pecans:
Ingredients:
10 Acorn squash halves
4 cups Quinoa, cooked
1 cup Cranberries, dried
1 cup Pecans, chopped
1/4 cup Maple syrup
2 tbsp Olive oil
Fresh parsley for garnish
Salt and pepper to taste
Instructions:
Roast acorn squash halves until tender.
In a bowl, mix cooked quinoa, cranberries, pecans, maple syrup, olive oil, salt, and pepper.
Stuff each acorn squash half with the quinoa mixture.
Garnish with fresh parsley
Side Dishes:
SprintSet Sweet Potatoes with Rosemary and Garlic Ghee:
Ingredients:
20 Sweet Potatoes
1 cup ghee
1/4 cup rosemary, chopped
1/4 cup garlic, minced
Salt and pepper to taste
Instructions:
Slice sweet potatoes thinly, leaving them connected.
Brush with melted ghee, sprinkle with rosemary and garlic.
Roast until golden brown.
Roasted Brussels Sprouts with Balsamic Glaze and Pecans:
Ingredients:
5 lbs Brussels sprouts, halved
1/2 cup balsamic glaze
1 cup pecans, chopped
1/4 cup ghee
Salt and pepper to taste
Instructions:
Toss Brussels sprouts with melted ghee, roast until crispy.
Drizzle with balsamic glaze and top with pecans.
Dessert:
Dark Chocolate Raspberry Avocado Mousse:
Ingredients:
2 ripe avocados
1/2 cup cacao powder
1/2 cup coconut milk
1/4 cup honey
1 tsp vanilla extract
2 cups raspberries
Instructions:
Blend avocados, cacao powder, coconut milk, honey, and vanilla until smooth.
Layer with fresh raspberries.
Coconut Milk Panna Cotta with Passionfruit Coulis:
Ingredients:
4 cups coconut milk
1/2 cup honey
1/4 cup gelatin
1/4 cup water
1 cup passionfruit, pulp
Instructions:
Heat coconut milk and honey until honey dissolves.
Dissolve gelatin in water, add to the mixture.
Pour into molds, chill until set.
Serve with passionfruit coulis.
Cocktail:
Blackberry Basil Sparkler (Non-Alcoholic):
Ingredients:
4 cups blackberries
1 bunch fresh basil
1/2 cup honey
Sparkling water
Instructions:
Muddle blackberries, basil, and honey in a pitcher.
Strain into glasses over ice.
Top with sparkling water.
Enjoy your SprintSet New Year's Eve feast!
