Thanksgiving is a week away and we want to help you make your Turkey the star of the day with our Recipe of the Month! Turkey Brine Ingredients: 1 (14 to 16 pound) frozen or fresh young turkey For the brine: 1 1/4 cup kosher salt 1/2 cup light brown sugar 1 gallon...
Crushed Ice Catering’s Recipe of the Month for October brings fall fun to your table with a Pumpkin, Leek, and Epazote Soup. This creative pumpkin soup recipe brings a twist by using a Mexican herb called Epazote. Epazote is an herb that is used in Mexican...
Recipe of the Month: Peaches, Peppers, and Pork…Oh My!! Our Executive Chef from Crushed Ice Catering recently competed in The Big Green Egg Competition and WON the Pork division. Now it’s your turn to make this winning recipe! INGREDIENTS Brine: 1 Gallon...
It’s that time again, y’all! Spring is here. Our Executive Chef’s Recipe of the Month is Pickled Ramps! We are so lucky to be in a region where ramps bountifully grow. Try this delicious, onion-y root. It is absolutely delightful when pickled!...
Take it from our Executive Chef, Laurence Agnew. His March Recipe of the Month is just in time for the Irish Holiday and incredibly delicious! Enjoy – Crushed Ice Catering Irish Brown Bread 2 1/4 Cups Whole Wheat Flour 1 3/4 Cups All-Purpose Four, More for...
Crushed Ice Catering’s Diablo Cookies are every chocolate lovers dream. The little kick of cayenne, along with a cup of coffee, will keep you warm through February! Enjoy our February’s Recipe of the Month! Diablo Cookies YIELD: 12 big cookies DRY...
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