Recipes

Winter Minestrone | Wolfgang Puck Catering

WP Author — Mon, 23 Mar 2026 09:25:59 GMT

Salmon en Croûte | Wolfgang Puck Catering

WP Author — Mon, 23 Mar 2026 09:23:16 GMT

Yield: Serves 6

INGREDIENTS

2 tablespoons olive oil
1/2 cup celery, sliced
1/2 cup leek, julienned
1/2 cup carrot, julienned
Salt, to taste
White pepper, to taste
1 cup heavy cream
1 whole salmon, cleaned
Black pepper, to taste
2 tablespoons fresh tarragon, chopped
2 sheets puff pastry
2 eggs, beaten
Fresh parsley and lemon wedge, for serving
2 cups milk
1 cup heavy cream
1/3 cup sugar
3 yolks
1 egg
3 tbsp corn starch
1 vanilla bean
1/3 tsp ground or fresh nutmeg
1/4 cup dark rum or bourbon

CHIVE BUTTER SAUCE

1 cup white wine
Lemon juice
4 shallots, minced
1/2 bunch fresh tarragon
1 cup heavy cream
18 tablespoons butter, sliced, 2 1/4 sticks
Salt, to taste
Pepper, to taste
Chive, minced

INSTRUCTIONS

Heat the olive oil in a medium pan over medium heat.
Add the celery, leeks, carrots, and a pinch of salt and white pepper, and sauté until the vegetables start to cook down.
Add the cream and stir to coat the vegetables. Cook until the cream is thickened.
Remove the pan from the heat.
Line a baking sheet with parchment paper. Roll out both sheets of puff pastry until they are 1/3-inch thick. Transfer one sheet of puff pastry to the baking sheet.
Cut the salmon along the back to remove the spine, then butterfly open. Season with salt, pepper, and the tarragon.
Scoop the cooked vegetables onto one side of the fish, then fold over the other fillet.
Transfer the fish to the center of the sheet of puff pastry.
Brush egg wash around the fish, then lay on the second sheet of puff pastry, pressing around the fish to seal. Use a paring knife to cut away the excess puff pastry in the shape of a fish.
Brush the top of the puff pastry with egg wash and use the leftover pastry scraps to decorate the fish with an eye and gills. Use the tip of the knife or the large opening of a pastry tip to draw scales on the body and tail.
Chill in the refrigerator for at least 30 minutes.
Make the Chive Butter Sauce: In a medium saucepan over medium heat, combine the wine, lemon juice, shallots, and tarragon. Reduce until only a 1/4 cup (60 ml) of liquid remains. Add the cream and reduce until the mixture thickens slightly.
Slowly whisk in the butter, 1 piece at a time, until the sauce is glossy and thickened.
Remove the tarragon stem and season with salt and pepper. Stir in the chives.
Preheat the oven to 375°F (190°C). When the oven is heated, bake the fish for 15 to 20 minutes, or until the pastry is golden brown.
Transfer the fish to a platter and garnish with fresh parsley and lemon wedges.
To serve, cut the fish into individual portions and plate with a drizzle of Chive Butter Sauce.

Apple Pockets | Wolfgang Puck Catering

WP Author — Mon, 23 Mar 2026 09:02:17 GMT

A seasonal favorite incorporating granny smith apples.

INGREDIENTS

3 tbsp unsalted butter
1 lb granny smith apples, peeled, cored and sliced thin
¼ cup sugar
½ cup golden raisins
1 lemon, juiced
½ teaspoon cinnamon
1 package large square egg roll skins
¼ cup melted butter
confectioners’ sugar

INSTRUCTIONS

Preheat the oven to 350°F.
Heat a large sauté pan over medium heat. Add the butter and melt. Add the apples, sugar, raisins, lemon juice and cinnamon and sauté until the apples are tender, about 8 minutes. Remove from heat.
Lay an egg roll skin on a flat surface with 1 of the points facing you so it looks like a diamond. Lay another egg roll skin on top of this one to create a diamond shape. Place 1/4 cup of the filling in the center of the wrappers and gather the egg roll skin around the filling to create a pouch. Tie the pouch with kitchen string and place on a parchment paper-lined baking sheet. Repeat with the rest of the ingredients.
Brush the pouches with the melted butter and bake for 10 to 15 minutes, or until golden brown and crispy.
Remove from the oven and dust with confectioners’ sugar.

Summer Roll | Wolfgang Puck Catering

WP Author — Mon, 23 Mar 2026 09:02:05 GMT

Fresh shrimp summer rolls with peanut hoisin sauce.
Yield: 12 rolls

INGREDIENTS

1 pack 8.25 inch Rice Paper Sheets
Thin Vermicelli Rice Noodles
1 lb Poached 16/20 Shrimp
1 qt Cooked Rice Vermicelli Noodles
2 qts Baby Spring Lettuce Mix
3 ea Jalapeño, seeded and thinly sliced
2 ea Persian Cucumber, thinly sliced
2 ea Mango, cut into long matchsticks
½ ea Jicama, cut into long matchsticks
2 cups Mint Leaves
2 cups Thai Basil Leaves
1x recipe Peanut Hoisin Sauce

Peanut Hoisin Sauce, yield 3 cups

¾ cup Hoisin
¾ cup Crunchy Peanut Butter
¾ cup Hot Water (to dissolve peanut butter)
¼ cup Fresh Lime Juice
¼ cup Distilled White Vinegar
¼ cup Chili Sambal

INSTRUCTIONS

Cut each shrimp in half length-wise; remove the veins.
In a 2 qt sauce pot, boil vermicelli noodles until tender but still chewy. Strain and rinse under cold water. Drain and set aside.
Fill a large bowl with warm water, large enough to dip the rice paper sheet in. Prepare two large dinner plates. Arrange your ingredients around your work surface.
To assemble the rolls, dip the rice paper in the water, rotating the sheet to wet all sides. Place on the dinner plate. Place 3 half shrimp, presentation side down on the center of the rice paper. Add 2oz of vermicelli noodles, and the remaining ingredients of your choice. Fold the bottom of the rice paper sheet up over the filling, away from you, tucking the ingredients tightly under the rice paper. Fold up the outer sides towards the center and continue to roll away from you until roll is sealed (similar to rolling a burrito).
Enjoy right away by dipping rolls in the peanut hoisin sauce.

NOTE: You want to work quickly as to not allow the rice paper to become too tacky. Rolls should always be eaten immediately or stored at room temperature, covered, for up to 3 hours, keeping rolls separated or with cling film in between to prevent them from sticking together. Refrigerated rolls will become unpleasant to eat as rice paper hardens and becomes brittle.

Summer Negroni | Wolfgang Puck Catering

WP Author — Mon, 23 Mar 2026 09:01:49 GMT

A summer twist on a classic.
Yield: Serves 16

INGREDIENTS

1 Banana
16oz Vermouth
16oz Campari
2oz Coconut Oil
16oz Rum
750g Pineapple, cut into 1/3 inch quarters
Pineapple Leaves

INSTRUCTIONS

Make Pineapple-Infused Rum; Place pineapple in a bowl or pitcher and pour rum in, cover and place in refrigerator for 12 hours. When ready to use, strain and reserve pineapple for garnish.
Make Coconut-Infused Campari; Melt coconut oil and whisk into Campari. Cover and let sit at room-temperature for 12 hours. Coconut oil will harden, strain the Campari for use.
Make Banana-Infused Vermouth; Roast whole banana at 350ºF for 10 minutes, or until skin turned dark brown. Remove from oven and place in bowl or pitcher with Vermouth. Gently mash to combine, cover and place in refrigerator for 12 hours. Strain Vermouth through a fine chinois for use.
Combine 1oz each of Pineapple-Infused Rum, Coconut-Infused Campari, and Banana Vermouth in a rocks glass with ice. Garnish with pineapple and leaves. Enjoy!

Jasper Rum Punch | Wolfgang Puck Catering

WP Author — Mon, 23 Mar 2026 09:01:37 GMT

A vintage summer cocktail.
Yield: Serves 16

INGREDIENTS

12oz Sugar
16oz Lime Juice
1oz Angostura Bitters
24oz Spiced Rum
Grated Nutmeg
Lemon Wheels
Cinnamon Sticks

INSTRUCTIONS

Create your Jasper Base by combining sugar, lime juice, and Angostura Bitters.
In a shaker, add crushed ice, 1.5oz Jasper Base, 1.5oz spiced rum, and grated nutmeg to taste. Shake to combine.
Pour into a mug or rocks glass, garnish with a lemon wheel and cinnamon stick.
Enjoy!

Eggnog Eclairs | Wolfgang Puck Catering

WP Author — Mon, 23 Mar 2026 09:01:21 GMT

A holiday take on a classic pastry.
Yield: One Dozen

PÂTE À CHOUX INGREDIENTS

8 oz unsalted butter
1 cup of water
1 cup of milk
Pinch of salt
2 cups of all-purpose flour
7 large eggs

EGGNOG PASTRY CREAM INGREDIENTS

2 cups milk
1 cup heavy cream
1/3 cup sugar
3 yolks
1 egg
3 tbsp corn starch
1 vanilla bean
1/3 tsp ground or fresh nutmeg
1/4 cup dark rum or bourbon

CHOUX INSTRUCTIONS

In medium sauce pan heat the milk, water, sugar, salt and butter. Bring mixture to a boil and add all the flour at once. Stir with a spatula to mix in the flour until it forms a ball (2 to 3 minutes). Transfer to an electric mixer with the paddle attachment. Start on medium to loosen the mixture and release a little steam. Add one egg at a time until all incorporated. Pipe long straight logs onto a lined baking sheet. Freeze and cut into the desired length of eclairs. Bake at 375°F for about 15 minutes and then lower to temperature to 300°F for another 5-8 minutes.

PASTRY CREAM INSTRUCTIONS

Bring the milk, cream and vanilla to a boil. Whisk together the egg, yolks, sugar and cornstarch. Temper the yolk mixture with the hot milk. Pour back into the pot and cook at low heat until it thickens. Add the nutmeg and the liquor of your choice. Add the butter, take off the fire and cool down. Before filling the eclairs whisk the pastry cream until smooth and shiny.

Chicken Pot Pie | Wolfgang Puck Catering

WP Author — Mon, 23 Mar 2026 09:01:02 GMT

A Wolfgang Puck classic.

INGREDIENTS

2 lbs boneless, skinless chicken, cut into 1-inch chunks
Salt and freshly ground black pepper to taste
3 tbsps all-purpose flour
4 tbsps vegetable oil
4 tbsps unsalted butter, divided
½ pound red-skinned potatoes, cut into ½-inch pieces
½ pound carrots, peeled and cut into ½-inch pieces
1 medium yellow onion, peeled and diced
2 garlic cloves, minced
Pinch of crushed red pepper flakes
1 sprig thyme
1 bay leaf
1 cup white wine
2 cups organic chicken stock
1 cup plus 1 tablespoon heavy cream
¼ cup dry sherry
½ cup shelled or frozen peas
Approximately ½ pound frozen puff pastry, defrosted following package instructions
1 cage-free egg
Optional truffle garnish

INSTRUCTIONS

Season the chicken pieces with salt and pepper, and toss in a mixing bowl with 2 tbsps of the flour until evenly coated. In a large skillet over high heat, heat 2 tbsps of the oil. Add the chicken pieces, reduce the heat to medium-high and sautée, turning them occasionally, until light golden and thoroughly cooked, about 5 to 10 minutes. Using a slotted spoon, transfer the chicken to a plate and set aside. Add the remaining oil and 2 tbsps of the butter to the pan, then add the potatoes, carrots, and onions and sautée until they begin to look glossy and bright, 2 to 3 minutes. Reduce the heat to medium, stir in the garlic, red pepper flakes, thyme, and bay leaf, and sautée, just until the vegetables begin to color slightly, 2 to 3 minutes more.
Add the wine, turn up the heat to medium-high, stir and scrape with a wooden spoon to deglaze the pan deposits, and simmer until the liquid reduces by about half, 3 to 5 minutes. Add the chicken stock and 1 cup of cream. Bring the liquid to a boil, reduce the heat slightly, and simmer until the liquid reduces by about half again and is thick and creamy, about 15 minutes. Remove the sprig of thyme and the bay leaf.
Stir in the reserved chicken pieces and the sherry. Stir together the butter and remaining flour and then stir this paste into the mixture. Season the sauce to taste with salt and pepper. Remove from heat and transfer to 4 large individual ovenproof 2-cup soup bowls, 4 ramekins of the same size, or a 2-quart baking dish. Cover with plastic wrap and refrigerate until the filling is cold, at least 1 hour.
Preheat the oven to 400°F. Make sure the puff pastry is no thicker than ¼ inch. With the tip of a sharp knife, cut the pastry into 4 circles that will overhang the rim of the serving bowls or ramekins by about ½ inch; for a single large baking dish, cut 4 circles that will cover its top, or use one large sheet.
In a small bowl, beat together the egg and the remaining 1 tbsp cream to make an egg wash. Brush the tops and outsides of the rims of the bowls. Place the bowls, ramekins, or baking dish on a baking tray and place the puff pastry circles on top, pressing them gently over the sides of the dishes. Pierce the tops with the tip of a paring knife. Brush the top of the pastry with egg wash. Carefully transfer the baking sheet to the oven and bake until the filling is bubbling hot and the pastry is a deep golden brown, 25 to 35 minutes. Serve hot.

Baked Macaroni and Cheese | Wolfgang Puck Catering

WP Author — Mon, 23 Mar 2026 09:00:35 GMT

A delicious blend of sharp aged white cheddar, Gruyère, and Parmesan, topped with buttery brioche breadcrumbs.
Yield: Serves 4

INGREDIENTS

8 ounces elbow macaroni
3 tablespoons butter
3 tablespoons flour
3-1/2 cups milk
1/2 medium white onion
1 bay leaf
1 teaspoon kosher salt
1 teaspoon black pepper
pinch cayenne
3 tablespoons finely chopped black truffles
10 ounces sharp aged white cheddar, grated
3 ounces Gruyère cheese, grated
1 ounce Parmesan cheese, grated
2 drops black winter truffle oil
3 tablespoons butter
1 cup brioche bread crumbs
2 tablespoons chopped parsley
sliced fresh black truffles for garnish (optional)

INSTRUCTIONS

Preheat oven to 350 degrees F.
In large pot of boiling salted water, cook the macaroni to al dente (approximately 7 minutes).
Strain and place on a lightly oiled sheet pan.
While the macaroni is cooking, in a separate pot, melt the butter and whisk in the flour.
Continue to cook over low heat for 4 minutes stirring constantly.
Add the milk, chopped truffles, onion and bay leaf.
Simmer for 10 minutes.
Remove onion and bay leaf.
Turn off the heat and add 3/4 of the aged cheddar and all of the other cheeses.
Season with salt and black pepper and fold in macaroni.
Pour into a 2-quart casserole dish.
Top with remaining cheddar.
Melt the butter in a sauté pan and toss bread crumbs and parsley to coat.
Top the macaroni with bread crumb mixture.
Bake for 30 minutes.
Remove from the oven let stand for about 5 minutes.
Serve with fresh shaved black truffles.

Recipes

Winter Minestrone | Wolfgang Puck Catering

Salmon en Croûte | Wolfgang Puck Catering

Yield: Serves 6

INGREDIENTS

CHIVE BUTTER SAUCE

INSTRUCTIONS

Apple Pockets | Wolfgang Puck Catering

A seasonal favorite incorporating granny smith apples.

INGREDIENTS

INSTRUCTIONS

Summer Roll | Wolfgang Puck Catering

Fresh shrimp summer rolls with peanut hoisin sauce. Yield: 12 rolls

INGREDIENTS

Peanut Hoisin Sauce, yield 3 cups

INSTRUCTIONS

Summer Negroni | Wolfgang Puck Catering

A summer twist on a classic.Yield: Serves 16

INGREDIENTS

INSTRUCTIONS

Jasper Rum Punch | Wolfgang Puck Catering

A vintage summer cocktail.Yield: Serves 16

INGREDIENTS

INSTRUCTIONS

Eggnog Eclairs | Wolfgang Puck Catering

A holiday take on a classic pastry.Yield: One Dozen

PÂTE À CHOUX INGREDIENTS

EGGNOG PASTRY CREAM INGREDIENTS

CHOUX INSTRUCTIONS

PASTRY CREAM INSTRUCTIONS

Chicken Pot Pie | Wolfgang Puck Catering

A Wolfgang Puck classic.

INGREDIENTS

INSTRUCTIONS

Baked Macaroni and Cheese | Wolfgang Puck Catering

A delicious blend of sharp aged white cheddar, Gruyère, and Parmesan, topped with buttery brioche breadcrumbs.Yield: Serves 4

INGREDIENTS

INSTRUCTIONS

Fresh shrimp summer rolls with peanut hoisin sauce.
Yield: 12 rolls

A summer twist on a classic.
Yield: Serves 16

A vintage summer cocktail.
Yield: Serves 16

A holiday take on a classic pastry.
Yield: One Dozen

A delicious blend of sharp aged white cheddar, Gruyère, and Parmesan, topped with buttery brioche breadcrumbs.
Yield: Serves 4