Crisp Catering Recipes
Mozzarella Balloon Pear and Cranberry Salad
Fresh Mozzarella Ball
- 4 Garlic Cloves
- Fresh Mozzarella Cheese
- Olive Oil
- Salt and Pepper
Take 4 peeled garlic cloves, wrap in an aluminum foil pouch and drizzle with olive oil. Dash of salt and pepper. Roast in an oven for 20 minutes at 350 degrees.
Fill your whip cream CO2 canister with roasted garlic.
Slice a ball of fresh mozzarella and steep in hot water until pliable. Fold and stretch the fresh mozzarella a few time to keep it pliable. Make a small ball and place on the end of a the whip cream canister and slowly pull the trigger of the canister releasing the garlic infused pressurized air into the fresh mozzarella creating a balloon.
Pear Vinaigrette
- 1/4 Cup Chopped Shallots
- 6 Tablespoons Seasoned Rice Vinegar
- 1 1/2 teaspoons Dijon mustard
- 1 Tablespoon Honey
- ½ Cup Diced Pears
- 1 Bunch of Fresh Chervil
- 1 1/2 Tablespoons Olive Oil
Whisk shallots, rice vinegar, pear, Chervil, honey and Dijon mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Macerated Cranberries
- ¼ cup cranberries dried
- 2 tablespoons brandy
- 1/8 cup orange juice
- ½ teaspoon kosher salt
- 1 Tablespoon sugar
- 1 Tablespoon rice wine vinegar
Combine in a bowl and let macerate for 35 minutes drain and serve
The Salad
Arrange lettuce in the corner of the plate topping it with the pecans. Set your balloon next to the lettuce drizzling the pear dressing and cranberries on the balloon.
