SAUCY'S CATERING
4005 W. FM 2147, Ste. A
Cottonwood Shores, TX 78657
830-265-7227

Recipes Intro


Like many of my friends, I collect recipes.  I read them, imagine how they will taste, and decide that I might make them someday.  Unfortunately, most of them usually end up stuffed in a folder or box somewhere only to be discarded later.  
 
These are recipes that I absolutely love.  Some are my own creations, some are borrowed with modifications, and some I have taught in cooking classes. 
 
I hope you will try some of these recipes and let me know how they turned out.  If you have a favorite recipe you would like to share please send it to me!  I will make it and send you my review.  And… if it turns out I absolutely love it I will add it to my webpage so the world can love it, too!

Recipes are being added all the time so keeping checking for updates! Below are a few to tingle your taste buds but please wander through all of the recipes from desserts, salads,
meats and fish, side dishes, explore the 5 Mother Sauces as you try all of the sauces!


 Basic Crepes
Yield: 8 crepes 
 
2 eggs 
½ cup whole milk 
½ cup water 
¼ teaspoon salt 
2 tablespoons butter, melted 
1 cup all-purpose flour

In a large mixing bowl, whisk together the eggs, milk, water, salt and butter.  Slowly whisk in the flour and whip until smooth. 
 
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. 
 
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. 
 Goat Cheese and Herb Fondue 
Serves: 6-8 
 
8 ounces goat cheese 
8 ounces cream cheese (finely cubed)
1/2 cup whole milk (or cream if you want it thicker) 
1 garlic clove (crushed or minced)
1 1/4 teaspoons cornstarch
1 tablespoon lemon juice
1 tablespoon fresh minced green onions
1 tablespoon fresh minced basil 
1 tablespoon fresh minced tarragon 
1 tablespoon fresh minced parsley
ground pepper to taste 
 
In small saucepan, heat the cream and garlic over medium until bubbles appear around the edges. Transfer to the top part of a double boiler and set over simmering water. 
 
Add cream cheese to the hot cream and whisk until smooth. In a mixing bowl, toss the goat cheese with the cornstarch. Whisk into the cream until smooth. Stir in the lemon juice, herbs and pepper. 
 
Transfer to a cheese fondue pot and keep warm with low heat burner or votive candle.  Serve right away. 


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