10,000 catering recipes

Fruit Cheeses are closely related to jams and jellies but have a firmer texture and are usually served moulded and cut into chunks as an accompaniment to roast or cold meats. Quince really makes the best cheese and is a wonderful rich amber colour. It is a particular speciality of Spain and is traditionally eaten as a sweet snack. This recipe will keep for 2 years and makes a wonderful and unusual gift.

Simple hard candy Christmas molds made with sugar, corn syrup, and your choice of flavoring and color. Just 5 ingredients and a candy thermometer for sparkling holiday treats kids love to unwrap.

Homemade sunflower seed milk blended with banana, sorghum, or raisins for natural sweetness. A dairy-free, nut-free plant milk you can make in 7 minutes with just a blender.

Wok-braised asparagus with bamboo shoots, water chestnuts, celery, and fresh mushrooms. Start with a high-heat stir-fry, cover and braise for tender-crisp results, finish with cashews.

Haymaker's switchel with molasses, brown sugar, ginger, and vinegar stirred into cold water. This colonial-era farmhouse thirst quencher predates modern sports drinks and tastes like a complex, grown-up lemonade.

Individual persimmon pies baked in ramekins with a from-scratch shortening crust, orange liqueur-spiked filling, vanilla ice cream, and caramel drizzle.

Homemade bear claw pastries made from a buttery yeasted dough wrapped around a cherry, date, raisin, and walnut filling. This classic bakery recipe yields 16 to 20 golden, flaky pastries with a sweet almond glaze.

Broiled salmon fillets with a silky pureed fennel butter sauce seasoned with nutmeg and cayenne. An elegant seafood dinner with a French-inspired anise-sweet accompaniment.

Classic split pea soup made with a ham bone, onions, and carrots. Thick, hearty, and the perfect way to use up leftover holiday ham.

A deli-style corn rye bread with rye flour, cornmeal, mashed potatoes, and caraway seeds. Finished with a glossy cornstarch glaze for that authentic bakery look. Worth the rise time.

Spiced chocolate glaze with warm cinnamon, made from cocoa powder, corn syrup, and oil. Stir over low heat until shiny, then drizzle over cakes or cookies.

This recipe is healthy and tasty, very nutritious too. It can be served as a fruits salad, or mixing with ice cream, they all go very well!

Peanut butter fudge marble cake made from a cake mix with melted peanut butter chips swirled through chocolate batter. A semi-homemade layer cake that combines two favorite flavors.

Classic single 9-inch pie crust with shortening or lard. The reliable American home-baking standard, easy to roll and ready for any sweet or savory filling you have planned.

No-bake mango cheesecake whipped up in a blender with coconut graham crust, tangy sour cream, and lush mango pulp. A tropical dessert that sets in the fridge, no oven required!

Citron preserves, a spiced lemon and raisin conserve simmered with sugar, cinnamon and clove until thick and glossy. A small-batch, no-pectin preserve to spread on toast or spoon alongside cheese.