Bowl

S E A F O O D F O N D U E W I T H CHEDDAR BAY
S E RV E S 2 | P R E P 2 0 M I N . | R E A DY 6 0 M I N .

CHEDDAR BAY Bowl By Chef Dustin

INGREDIENTS DIRECTIONS

¾ cup Cold water 1. Pre heat oven to 350 °F

½ cup Shredded sharp cheddar 2. Stir together water, cheddar, CBB mix, and garlic herb blend.

1 pouch CBB mix
1 pouch Garlic herb blend
3. Mound the biscuit on a parchment-lined baking sheet to form
a giant biscuit.
4. Bake for 40 minutes, or until golden and the center is cooked
through.

5. Cook for 15 minutes on a wire rack. With a small knife, carefully

outline a circle and cut out to make a bowl. Set aside while you
make the cheese sauce.
CHEESE Fondue
INGREDIENTS DIRECTIONS

4oz Gruyere, grated 1. In a mixing bowl, toss the cheeses, cornstarch, pepper, and garlic
powder.
4oz Swiss cheese, grated
2. Heat the white wine in a saucepan and add the cheese mixture.
2 tsp Cornstarch
3. Continuously stir with a whisk until smooth.
¼ cup White wine
4. Turn off the heat and the lemon juice. Stir to combine.
1 tsp Lemon juice
5. Immediately pour into CBB bowl and garnish with parsley.
¼ tsp White pepper

¼ tsp Garlic powder

Parsley, optional for garnish

SEAFOOD & ASSEMBLY

INGREDIENTS DIRECTIONS

1 seafood platter (fried or chilled) OR 1. Place the CBB bowl with cheese sauce on a board or large plate.
steamed lobster tails
2. Arrange the seafood next to the CBB bowl and serve immediately.

NOTE: Steam chilled lobster and shrimp for 5-6 minutes, or until
heated through. Fried seafood and steamed tails can be served as is.
CHEDDAR BAY Waffle WITH CANDIED BACON
AND SALTED CARAMEL
S E RV E S 2 | P R E P 2 0 M I N . | R E A DY 45 M I N .

CHEDDAR BAY Waffle By Chef Dustin

INGREDIENTS DIRECTIONS

1 ¾ cup Cold water 1. Pre heat waffle iron.

½ cup Shredded sharp cheddar
1 pouch CBB mix
1 pouch Garlic herb blend
2. Stir together water, cheddar, CBB mix, and garlic herb blend.
Allow to rest for 15 minutes.
3. Lightly grease the waffle iron and place about ½ cup (varies
per model) mixture and cook for approximately 4 minutes.
CANDIED MAPLE Bacon
INGREDIENTS DIRECTIONS

8pcs Bacon 1. Preheat oven to 350F.

2 Tbsp Maple syrup 2. On a parchment-lined baking tray, arrange the bacon making
sure they do not overlap.
2 Tbsp Brown sugar
3. Mix the maple syrup and brown sugar in a bowl.

4. Evenly brush the sugar mixture over the bacon.

5. Bake the bacon for 15-20 minutes, or until the sugar is caramelized
and the bacon is crisp.

INGREDIENTS & ASSEMBLY

INGREDIENTS DIRECTIONS

Toppings: 1. Place the hot waffle on a plate and drizzle with caramel.

Salted caramel or maple sugar 2. Serve with ice cream or whipped cream. Garnish with nuts and
candied bacon.
Whipped cream or ice cream

Toasted pecans, chopped NOTE: These are our suggested toppings for a sweet-savory
profile, but feel free to mix and match to your preference.
C H O C O L A T E W AV E
Y I E L D S 1 8 | P R E P 1 0 M I N . | R E A DY 1 H O U R 1 0 M I N .
INGREDIENTS
2 slices Chocolate wave
6oz Dark chocolate chips
6oz White chocolate chips
Assorted sprinkles, for decorating
18pcs Small skewers, about 6-inches
Cake Pops
By Chef Dustin
DIRECTIONS
1. Crumble and mix the cake in a mixing bowl with a spatula until
the mixture looks homogenous and fudgy.
2. With a cookie scoop or spoon, measure walnut-sized pieces.
Form into smooth balls in between your palms. Chill the balls for
30 minutes.
3. Melt the chocolate in heat-proof bowls in 30 second increments
in the microwave. Mix the chocolate and be careful not to scorch
the mixture. Place ¼ of the chocolate into piping bags or small
Ziploc bags.
4. Place a skewer into the chilled cake balls. Immediately dip into
the chocolate and place onto a parchment-lined tray.
5. Pipe zigzag decorations or sprinkle with your desired decorations.
Chill for at least 30 minutes before serving.