Puff N Stuff Holiday Recipes

- Puff N Stuff Holiday Recipes as seen on Good Day Orlando. 

Black Currant Sauce

Shelf Life – 3 days

Yield – 1 cup



1.       In a sauce pan add Butter, when melted sweat shallots for 3-4 minutes

2.       Add in Thyme and cook 1 minute

3.       De-glaze with all wines except Cassis

4.       Add in Cassis and Stock, reduce by half

5.       Fold in Currants and Butter 

6.       Serve Immediately

Cauliflower Puree

Shelf Life – 3 days

Yield – 2 quart


·         ¾ cups Shallots, chopped

·         4 oz Butter

·         2 ea Cauliflower

·         ¾ cup Water

·         2 sprigs Thyme

·         3 cups Heavy Cream

·         ½ Tbsp Lemon Juice

·         Salt and Pepper to season/taste


1.       In a rondo add the Butter, sweat the shallots in the butter until translucent

2.       Add in Cauliflower and Water, cook covered on low heat until the Cauliflower is tender, careful not to allow the cauliflower to color

3.       Add in Thyme and Heavy Cream and reduce by half over low heat

4.       Remove the Thyme

5.       Puree the Mixture in a blender until smooth

6.       Season with Salt, Pepper and Lemon Juice

7.       Place into a shallow container to cool

8.       Label, date and refrigerate

Huckleberry Jam

Shelf Life – 7 days

Yield – 1 quart


·         2.5 cups Huckleberries or Blueberries, washed and stemmed

·         ½ Tbsp Lemon Juice, fresh squeezed

·         1 ½ cups Sugar

·         ¾ oz Pectin

·         1 tsp Butter


9.       Wash Huckleberries and crush them, small amounts at a time

10.   In sauce pan, add lemon juice and stir in pectin

11.   Add in Huckleberries

12.   Bring to a full boil on high heat, stirring constantly

13.   Add Butter and Sugar, continue to stir and keep mixture at a full boil for one full minute

14.   Remove from heat

15.   Place into a shallow container to cool

16.   Label, date and refrigerate

Pumpkin Ravioli

Shelf Life – 1 shift

Yield – 2 orders


·         8 ea Pumpkin Ravioli

·         ½ lb Butter

·         Salt and Pepper to season/taste

·         2 Tbsp Hazelnuts, toasted

·         ½ oz Arugula

·         1 oz Pecorino Romano, shaved


7.       Place the Ravioli in heavily Salted water and cook 3 -4 minutes

8.       In a sauté pan add Butter, cook over medium heat until the Butter begins to brown, you will be able to smell a nutty aroma

9.       Toss in the drained Ravioli

10.   Toss to coat, add in half of the Romano Cheese

11.   Season with Salt and Pepper

12.   Split the Ravioli among plates

13.   Garnish with Arugula, Hazelnuts and remaining Romano

14.   Label, date and refrigerate

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