A Tasteful Affair Catering Blog

Earlier this month, Executive Chef Kevin Kerciu performed a live cooking demonstration at the 2009 Sysco Food Show.   Our signature Fire Roasted Tomato Vodka Soup garnished with a decadent Black Forest Ham and Parmesan Pinwheel was one of his creations that was shared with the audience.  Below you may find a copy of the same recipe for you to try at home!

Kevin Kerciu at the 2009 Sysco Food Show

Fire Roasted Tomato Vodka Soup

Ingredients

• 3 pounds, medium plum tomatoes, halved lengthwise
• 4 tablespoons olive oil
• Salt and freshly ground black pepper
• Pinch sugar
• 3 tablespoons butter
• 4 shallots, chopped
• 2 tablespoons tomato paste
• 4 cups chicken stock
• 4 Tbl vodka
• 1/2 teaspoon cayenne
• 1 cup heavy cream
• 3 tablespoons chiffonade fresh basil leaves

Directions

Preheat oven to 400 degrees F.  Arrange tomatoes, flesh side up, on 2 wire racks set on sheet trays. Drizzle the tomatoes with olive oil, making sure they are well covered. Season with salt, pepper and sugar.

Roast in the middle rack of the oven until tomatoes are brown and tender, about 1 hour. Cool slightly.

Melt butter in 4-quart saucepan over medium heat. Saute the shallots for 2 minutes, and then mix in tomato paste for a few more minutes. Add chicken stock, vodka, and cayenne. Add heavy cream and heat over low heat. Bring up to a boil then reduce heat to low and let simmer for 10 minutes. Add the roasted tomatoes to the pan.

Puree with an immersion blender. Season with salt and pepper. Ladle into serving bowls and garnish generously with fresh basil.

Black Forest Ham Parmesan Pinwheels

Ingredients

• 1 9″x 15″ sheet of puff pastry
• 6 slices of Black Forest ham
• 1/4 cup Parmesan cheese
• 4 Tbl hot sweet mustard (plus extra for drizzle)

Directions

Preheat oven to 375 degrees F.  Unroll puff pastry and spread with hot sweet mustard.  Layer Black Forest ham over hot sweet mustard.  Starting on one long side roll puff pastry tightly into a pinwheel.  Wrap puff pastry roll with plastic wrap and put into freezer for up to 2 hours.  Slice  into 1/4″ slices and bake for approximately 15 minutes until lightly browned.