Unique Christmas Dishes with Puff 'n Stuff Catering

Puff 'N Stuff Catering brings you a unique array of holiday recipes as seen on Good Day Orlando. 
 Executive Chef, Jason Pepin, from Puff 'n Stuff Catering, brings you a variety of unique Christmas recipe ideas, watch the segment below. 

See Chef Jason Pepin's recipes from today's Good Day Orlando segment: 

Black Currant Sauce
Shelf Life – 3 days
Yield – 1 cup


•    1oz Butter
•    2 Tbsp Shallots, finely diced
•    1 sprig Thyme
•    1 tsp Red Wine Vinegar
•    5 oz Port
•    5 oz Red Wine 
•    2 oz Cassis
•    2 oz Beef Stock
•    1 Tbsp Black Currants
•    1 tsp Butter


1.    In a sauce pan add Butter, when melted sweat shallots for 3-4 minutes
2.    Add in Thyme and cook 1 minute
3.    De-glaze with all wines except Cassis
4.    Add in Cassis and Stock, reduce by half
5.    Fold in Currants and Butter  
6.    Serve Immediately


Cauliflower Puree
Shelf Life – 3 days
Yield – 2 quart

•    ¾ cups Shallots, chopped
•    4 oz Butter
•    2 ea Cauliflower
•    ¾ cup Water
•    2 sprigs Thyme
•    3 cups Heavy Cream
•    ½ Tbsp Lemon Juice
•    Salt and Pepper to season/taste

1.    In a rondo add the Butter, sweat the shallots in the butter until translucent
2.    Add in Cauliflower and Water, cook covered on low heat until the Cauliflower is tender, careful not to allow the cauliflower to color
3.    Add in Thyme and Heavy Cream and reduce by half over low heat
4.    Remove the Thyme
5.    Puree the Mixture in a blender until smooth
6.    Season with Salt, Pepper and Lemon Juice
7.    Place into a shallow container to cool
8.    Label, date and refrigerate


Huckleberry Jam
Shelf Life – 7 days
Yield – 1 quart

•    2.5 cups Huckleberries or Blueberries, washed and stemmed
•    ½ Tbsp Lemon Juice, fresh squeezed
•    1 ½ cups Sugar
•    ¾ oz Pectin
•    1 tsp Butter

9.    Wash Huckleberries and crush them, small amounts at a time
10.    In sauce pan, add lemon juice and stir in pectin 
11.    Add in Huckleberries
12.    Bring to a full boil on high heat, stirring constantly
13.    Add Butter and Sugar, continue to stir and keep mixture at a full boil for one full minute
14.    Remove from heat
15.    Place into a shallow container to cool
16.    Label, date and refrigerate

Pumpkin Ravioli
Shelf Life – 1 shift
Yield – 2 orders


•    8 ea Pumpkin Ravioli
•    ½ lb Butter
•    Salt and Pepper to season/taste
•    2 Tbsp Hazelnuts, toasted
•    ½ oz Arugula
•    1 oz Pecorino Romano, shaved


7.    Place the Ravioli in heavily Salted water and cook 3 -4 minutes
8.    In a sauté pan add Butter, cook over medium heat until the Butter begins to brown, you will be able to smell a nutty aroma
9.    Toss in the drained Ravioli
10.    Toss to coat, add in half of the Romano Cheese
11.    Season with Salt and Pepper
12.    Split the Ravioli among plates
13.    Garnish with Arugula, Hazelnuts and remaining Romano
14.    Label, date and refrigerate