MAPLE CRÈME CARAMEL VALENTINE'S DESSERT

By Chef Geoff Rudaw

Nothing says “I love you” like taking a risk, dabbling in the unknown, and trying something new. Crème Caramel is a dish that can be made with easily available items, and once mastered, it can be simple to make while coming across as a skilled and difficult dish to produce. For a little color, add some pomegranate seeds (optional).

Serves 10-12 portions

INGREDIENTS

PROCEDURE

  • 1 cup sugar

  • ½ cup water

  • 2 Tbsp lemon juice

  • 3 cups cream

  • 1¼ cups milk

  • 1 cup maple syrup

  • 7 egg yolks

  • 2 whole eggs

  • ½ tsp vanilla extract

  • Heat sugar, water and lemon juice in a pot until a dark amber color. Pour into 4 ounce aluminum cups or ramekins that have been sprayed with non-stick cooking spray.

  • Heat cream and milk until hot.

  • Combine maple syrup, egg yolks and whole eggs and whisk well.

  • Temper the egg mixture by adding a few ounces of the hot milk mixture to the egg mixture while whisking.

  • Continue to add a few more ounces of the hot milk mixture, constantly whisking, until the egg mixture warms up. Then add the warmed egg mixture to the hot milk mixture and whisk. Strain to ensure a silky texture, then cool in an ice bath.

  • Divide the cooled custard mixture into the cups or ramekins (about halfway up the side).

  • Gently put the cups into a deep baking dish (at least 2” deep) and pour cool water around the cups. Cover with aluminum foil.

  • Bake at 300˚F for 50-55 minutes until the custard jiggles slightly.

  • Cool, remove from pan and chill overnight.

  • Once chilled, loosen edges by gently inserting a pairing knife and carefully sliding it around aluminum cup. Invert onto plate.

  • Pomegranate seeds can be sprinkled on top and around plate, if desired.

Hungry For More?

Sign up for The Dish, Great Performance's Newsletter
Sign Up

More Recipes

VALENTINE'S DAY TIPS & RECIPES TO MAKE YOUR SWEETHEART SWOON

Hungry for more? Subscribe to our monthly newsletter.

Our Favorite Wedding Venues, Inside and Out

By Great Performances

Engagement season is at it’s peak and it’s almost time to start planning for the big day! After setting your budget, possible dates and starting your guest list, the next step is finding your dream wedding venue in New York. With so many options in the Greater New York area, it can definitely be overwhelming to search for the best wedding venues in New York, but we’ve got you covered with a list of some our team’s favorite venues for your special day.

620 LOFT & GARDEN

A New York Wedding Venue With Amazing Views

If you want to get married in the heart of Manhattan, this secret garden awaits you! Right off of 5th Ave, 620 Loft and Garden overlooks St Patrick’s Cathedral and Rockefeller Plaza for some of the best views in New York City. The crisp interior allows for you to bring your vision to life, which is only matched by the elegance of the pristine gardens.

Image: ©Roey Yohai
Image: ©Roey Yohai
Image: ©Roey Yohai

BROOKLYN MUSEUM

An Iconic Wedding Venue In Brooklyn

The Brooklyn Museum in one of NYC’s most unique venue. Couples have the option to be married and have their reception in the modern, glass pavilion with Brooklyn as their backdrop, or in the timeless Beaux Artes Court, surrounded by historic art and under an extraordinary brass chandelier. Guests get VIP access to art, culture and an experience they will never forget.

Image: ©Christian Oth
Image: ©Christian Oth Studio
Image: ©Daniel Silbert

CARAMOOR

One Of The Prettiest Wedding Venues In NY State

Located in northern Westchester County, Caramoor’s flower gardens, picturesque cedar trails and historic home makes this unique space perfect for a wedding. Caramoor can host parties from 50-800 guests allowing guests to experience all 90 archers throughout the course of the evening. Don’t forget to visit throughout the season for one of their amazing summer concerts!

Image: ©Gulnara Studio
Image: ©Gabe Palacio
Image: ©Gulnara Studio
Sunken Garden at Caramoor in Katonah New York on July 18, 2021. (photo by Gabe Palacio)

THE FOUNDRY

A Truly Unique Wedding Venue In Queens

For the rustic chic wedding couple, The Foundry offers great outdoor space, lots of exposed brick, and a fun industrial vibe. With views of the Queensboro Bridge, the ivy covered oasis is a dream for every couple!

MUSEUM OF THE CITY OF NEW YORK

A Mansion Wedding Overlooking Central Park

Located in the Upper East Side, The Museum of the City of New York’s beautifully renovated landmark building on Fifth Avenue’s iconic Museum Mile is the perfect space for your special day. With floor-to-ceiling french doors, a stunning marble staircase, a private outdoor space and views of Central Park, an MNCY wedding is nothing short of breathtaking.
art, black, book, carolina, central, city, conservatory, east, fine, herrera, manhattan, me, museum, new, nyc, of, park, photographer, photography, photojournalism, photojournalistic, pretty, side, style, stylemepretty, the, thekatharris, upper, vendor, wedding, weddings, york
Museum of the City of New York Weddings

THE PLAZA HOTEL

A Classic New York Wedding Venue

The legendary Plaza Hotel is the perfect location for a one-of-a-kind celebration that is modern, timeless and elegant. With 4 enchanting rooms to chose from, there’s no doubt that your wedding will feel like a real-life fairytale.
Image: ©Virginie Carolina
Image: ©Fred Marcus

WAVE HILL

A Nature Lover’s Dream New York Wedding Venue

Wave Hill is known for its natural beauty. The florals, greenery, landscape and architecture speak for itself. There are so many places on the property to host the various parts of the evening, you are constantly surprising your guests each step of the night. You can have your first look in the Aquatic Garden by the coy pond, the ceremony on the upper lawn with the stunning pergola behind you and cocktail hour on the lower lawn overlooking the Hudson and the palisades just as the sun begins to set. It truly is a hidden gem, and as a public garden a place you can come back to whenever you like for years to come after your wedding.

Image: ©Judith Rae
Image: ©Judith Rae
Image: ©Weddings By Two
Image: ©LOVE + WOLVES CO

AND BEYOND…

The Hamptons. The Hudson Valley. The Berkshires. Connecticut. Beyond the city limits, Great Performances can bring the sophistication and elegance of a city wedding to any location. Whether it’s escaping “Out East” to the Parrish Museum, your favorite summer camp in the Berkshires, an estate in Connecticut, or a scenic lawn in the Hudson Valley, your options are limitless.

LOOKING FOR SOMETHING DIFFERENT

Search for your dream wedding venue on Great Performances’ Wedding Venue Searcher 

Search here

LET US CREATE YOUR DREAM WEDDING

Great Performances catering has been around since 1979 when it was founded as a waitress staffing agency to help those women who were working towards a career in the arts. We have now evolved to become New York’s premier events caterer as well as a company that believes in giving back to the community.

Our culinary team works with seasonal, sustainably sourced local ingredients to interpret your dreams into dishes for your wedding celebration.

Throughout the years we have cultivated relationships with some of the best wedding venues in New York. Contact us to learn more about how we work and how we can make your dream wedding come to life.

If you want to learn more about having your wedding at one of these spectacular New York wedding venues, fill out the form below and a planner will reach out to you shortly:

Online Form - Contact a Planner

GOINGS ON AT THE BEST WEDDING VENUES IN NEW YORK

Roasted Pear Bellini

 

Ingredients

  • Pear nectar

  • Champagne (or prosecco)

  • Roasted pear purée

Procedure

Put 1 tablespoon of the roasted pear purée into a champagne flute and add pear nectar ¼ of the way up the glass. Top off with champagne.

 

GRILLED CARROTS AND CITRUS WITH HERBED YOGURT, CRISPY QUINOA AND FENNEL

 

Serves 4

Ingredients

  • 1 15-o1 lb. multicolored carrots, grilled and split

  • Olive oil

  • 2 cups cooked quinoa

  • 2 tbsp raisins

  • 1 tbsp toasted almonds

  • Pinch of ras el hanout

  • 3 tbsp crispy quinoa

  • 4 orange segments

  • 4 blood orange segments

  • 4 grapefruit segments

  • 12 slices crispy fennel

  • 1 bunch carrot tops (for garnish)

For Yogurt

  • 1 cup Greek yogurt

  • 1 tsp dill

  • 1 tsp parsley

  • 1 tsp tarragon

  • 1 tsp green curry leaves

Procedure

  1. Blanch and shock carrots in boiling water until tender, but not soft.

  2. Dry the carrots, then toss in olive oil, and place on a hot grill until you see decent burn marks. Set aside.

  3. Place water and quinoa in a pot and cook on high until the water reaches a boil. Reduce temperature to low and cover for 15 -20 minutes until done. Then uncover pot and fluff quinoa with a fork, leave uncovered and mix with a pinch of ras el hanout.

  4. Mix raisins and toasted almonds into the cooked quinoa.

  5. Mix Greek yogurt with fresh herbs (dill, parsley, tarragon, curry leaves, etc.). Plate on the dish in a sweeping fashion.

  6. Place grilled carrots, orange segments and grapefruit segments onto each plate.

  7. Garnish with crispy fennel, carrot tops and crispy quinoa.

 

Lemon Pudding Cake with Fresh Mixed Berries

 

Serves 4

Ingredients

  • 1 tbsp unsalted butter

  • 2/3 cup sugar

  • 2 eggs, separated

  • 2/3 cup reduced fat buttermilk

  • 2 tbsp lemon juice

  • 1 tbsp lemon zest

  • ¼ cup all-purpose flour

  • ¼ teaspoon salt

For Garnish

  • 1 cup fresh raspberries

  • 1 cup fresh blueberries

  • 1 cup fresh blackberries

  • 2 tbsp confectioners’ sugar

Procedure

  1. Preheat oven to 325°F. Butter and lightly sugar 4 ramekins (about 1-cup size).

  2. In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. In a separate large bowl, beat egg whites until stiff. Slowly fold in the egg whites into the buttermilk mixture, adding a little at a time. Divide evenly amongst ramekins and bake in a water bath (fill a roasting tray with water halfway up the sides of the ramekins).

  3. Bake for 60 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar.

 

Sweet Potato Gnocchi

 

Serves 10-12

Ingredients

  • 2 1 lb red-skinned sweet potatoes, rinsed, patted dry, pierced all over with fork

  • 1 12 oz container fresh ricotta cheese, drained in sieve 2 hours

  • 1 cup finely grated Parmesan cheese (about 3 ounces)

  • 2 tbsp (packed) golden brown sugar

  • 2 tsp plus 2 tbsp salt

  • ½ tsp freshly ground nutmeg

  • 2¾ cups (about) all-purpose flour

Procedure

  1. Line a large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side or bake at 375 degrees until soft, about 20 minutes. Let cool.

  2. Cut in half and scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt and nutmeg then mash to blend. Mix in flour, about a ½ cup at a time, until soft dough forms.

  3. Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1-inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.

  4. Bring a large pot of water to boil; add 2 tablespoons of salt and return to boil. Working in batches, boil gnocchi until tender, for about 5 to 6 minutes.

  5. Divide gnocchi and sauce among shallow bowls.

 

Yields Two 10” Pies

 

Ingredients

For Flaky Pie Dough

  • 12 ½ oz bread flour

  • 1 tsp salt

  • 8 oz cold, unsalted butter

  • 2 ½ oz cold shortening

For Filling

  • 5 eggs

  • 3 cups cooked pumpkin puree

  • 12 oz granulated sugar

  • 1 tsp salt

  • 2 tsp ground cinnamon

  • 1 tsp ground ginger

  • ½ tsp ground cloves

  • 3 ½ cups half and half

  • 1 pt heavy cream

  • 1 tbsp granulated sugar

Procedure

For the Flaky Pie Dough

  1. Combine the flour and salt in a bowl. Add the firm butter and shortening to the flour and pinch the fat to the size of a hazelnut with your fingertips.

  2. Add the ice water and mix with your hands just until the dough comes together. The butter should be lumpy. Gather the dough into a ball and flatten it into a disc to help it chill faster.

  3. Cover the pie dough and allow it to rest in the refrigerator for at least 1-2 hours before using. This step is important to allow the dough to hydrate, since the flour absorbs some of the moisture. Roll the dough out so it is 1/8 inch thick and large enough so it extends about 1 inch beyond the edge of the pie pan. Use the knuckle of your right index finger and the tips of your left thumb and index finger to bend the tip of the dough into an evenly spaced fluted design. Cover the dough in the pan with baking paper and fill the shell with dried bean or pie weights. Bake the shell at 375° F until the dough is set but has not yet started to color (about 12 minutes). Let the shell cool completely and then remove the paper or plastic and bean or pie weights.

For the Pumpkin Filling

  1. Beat the eggs lightly to mix. Stir in the pumpkin puree. Mix together the first measure of granulated sugar, the salt, cinnamon, ginger and cloves. Add this to the egg mixture. Stir in the half and half. Divide the filling evenly between the pie shells.

  2. Bake at 375°F for approximately 45-50 minutes or until the filling has puffed slightly and is firm around the edges. Let the pie cool.

  3. Whip the heavy cream with the second measure of granulated sugar until stiff peaks form. Slice the pies and serve at room temperature with a large dollop of whipped cream.

 

By Sarah Prawl

Gala season is in full swing and we celebrated with two spectacular events at our partner venues in April: Brooklyn Museum’s 2019 Brooklyn Artists Ball and Jazz at Lincoln Center’s Annual Gala 2019: The Birth of Jazz.

BROOKLYN MUSEUM
©Benjamin Lozovsky
©Nina Westervelt

2019 Brooklyn Artists Ball

April 16, 2019

David Stark Design transformed The Beaux-Arts Court into a colorful, festive venue for the 8th Annual Brooklyn Artists Ball which brings together local and notable artists, raises money for the museum’s programs and honors individuals and organizations making a difference in the art community. This year, Bank of America and artist Nick Cave were honored for their work and support.

Inspired by the museum’s current exhibit, Frida Kahlo: Appearances Can Be Deceiving, which celebrates artist and activist Frida Kahlo, the decorations featured a custom canopy made from thousands of papel picado flags, creating a magnificent centerpiece in the dining room.

The gala’s 600 guests enjoyed a delicious dinner featuring Shrimp Ceviche Tostada with Hamachi Blood Orange Aquachile; Goffle Road Farm’s Chicken Breast with Mole Amarillo, Vegetable-Stuffed Squash Blossom and Blue Corn; and a decadent Horchata Flan. Following the sumptuous Mexican cuisine inspired meal, the dining room turned into a dance floor for a dance party where 1200 guests enjoyed sounds by DJ Swizz Beatz.

JAZZ AT LINCOLN CENTER
©jazzdotorg
©jazzdotorg

Annual Gala 2019: The Birth Of Jazz

April 17, 2019

Celebrating the start of their 31st season, the theme for this year’s gala was “The Birth of Jazz: From Bolden to Armstrong,” which focused on legendary trumpet player Buddy Bolden’s impact on the sounds of New Orleans and the genesis of jazz. The night featured special performances by Wynton Marsalis, Harry Connick, Jr., Jon Batiste, Sullivan Fortner and more as they performed timeless jazz hits. Philanthropists Becky and Art Samberg and legendary New Orleanian pianist Ellis Marsalis were honored for their contributions and impact in the jazz community.

After the concert, the gala’s 400 guests enjoyed dinner with a panoramic view of Columbus Circle and Central Park South and a delicious menu, which included a Vestige Salad with Cherry Tomatoes, Poblano Crema and Toasted Pumpkin Seeds; Atlantic Cod with Seasonal Vegetables, Marble Potato, Aioli and Lemon Pistou; and Choco-Banana Tart with Praline Mousse, Chocolate Whipped Ganache, Banana Foster and Caramel Sauce. It was truly a special evening and guests commented that it was unlike anything they’d attended before.

By Chef Saul Bolton

I started cooking for Passover over 24 years ago in the west village. My boss’s mom came into the restaurant kitchen and would teach me her Passover recipes. The wonder. The honor to be given a personal glimpse into a family, a tradition and a culture. We cooked together for three Passover holidays. It was special.

I drew the following recipes from the past and present; from the freedom one has not being bound by years of tradition; from the enrichment by my culinary peers and the world we live in; and from the deep respect for the importance of family, culture and tradition.

PISTACHIO CAKE

Serves 6

INGREDIENTS

PROCEDURE

  • 5 whole eggs, room temperature

  • ¾ cup sugar

  • 8 oz butter, browned and cooled to room temperature

  • 1 tsp vanilla extract

  • ½ cup potato flour

  • ½ tsp baking powder

  • 8 oz pistachios, unsalted and finely pulsed in a food processor

  • 1 tsp lemon zest, chopped

  • 1 tsp of kosher salt

  • 9 inch cake pan, buttered and floured

  • 3 ½ oz confectioners’ sugar

  • 1 tbsp lemon juice

  1. Preheat oven to 325°F

  2. In a stand mixer, combine room temperature eggs and sugar. Beat for 10 minutes at medium-high speed until tripled in volume and thick and creamy.

  3. In a saucepan over medium heat, brown the butter and cool to room temp. Once cooled, add vanilla extract and set aside.

  4. Combine the potato flour, baking soda and salt. Add in the pistachios and lemon zest. Combine well. Set aside.

  5. Now carefully fold the browned butter into the egg mixture then fold/mix the flour mixture. Gently mix until mixture is completely blended. Pour the mix into the prepared cake pan and bake in the 325°F oven until a cake tester inserted into the middle of the cake comes out clean and the cake is lightly springy to the touch.

  6. Remove from oven and let cool for ten minutes, then carefully remove from cake pan. Turn out on to a cooling rack set on a cookie tray.

  7. In a small bowl, mix the confectioners’ sugar and lemon juice.

  8. To serve, evenly spoon and spread the lemon sugar mix on to the top of the cake.

Hungry For More?

Sign up for The Dish, Great Performance's Newsletter
Sign Up

More Recipes