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Beyond the Box Holiday Recipes

WARM SPICED APPLE CIDER
makes 5 quarts
Ingredients:
10 Gala Apples, cut in quarters

10 Cinnamon Sticks
5 Cloves
2 Star Anise
½ Cup Brown Sugar
1 Gallon Apple Juice
Instructions:
1. Combine all of the ingredients and bring to a simmer.

2. Let sit at room temperature for 1 hour
3. Strain and serve warm or chilled

MULLED WINE
makes 1 quart
Ingredients:
1 Bottle Merlot

1 Cup Cranberry Juice
½ Cup Sugar
1 Orange Cut in Slices
5 Cinnamon Sticks
2 Cloves
1 Star Anise
6 Whole Allspice
Instructions:
1. Combine all ingredients and simmer for 15 minutes

2. Let sit at room temperature for 1 hour
3. Strain and serve cold or warm

SPIKED MOCHA-ORANGE EGGNOG
makes 2 quarts
Ingredients:
12 Ounces Milk

12 Ounces Heavy Cream
4 Ounces Knob Creek Bourbon
4 Egg Yolks
½ Cup Sugar
3 Cinnamon Sticks
1 Vanilla Bean, split and scraped
1 Orange, zest only
Instructions:
1. Combine the yolks and the sugar in a mixing bowl

2. Heat the heavy cream, orange zest, milk,
cinnamon sticks and vanilla bean

3. Add the warm milk mixture to the yolk and sugar mixture
4. Cook over a water bath until 170 degrees
5. Add the bourbon and let steep for 30 minutes
6. Strain and chill to serve

CANDIED PECANS
makes 1/2 pound of pecans
Ingredients:
1 Cup Pecan Halves

½ Cup Powdered Sugar
1 Tablespoon Cayenne Pepper
1 Teaspoon Kosher Salt
Instructions:
1. Bring 1 quart of water to a boil

2. Place pecans in the boiling water for 15 seconds
3. Remove the pecans from the water and drain on a paper towel
4. Toss the pecans in a bowl with the remaining ingredients
5. Place the pecans on a cookie sheet and bake in the
oven at 350 degrees for about 8 minutes

BLEU CHEESE, WALNUT & RED GRAPE LOLLIPOPS
makes 12 lollipops
Ingredients:
12 Red Grapes

2.5 Ounces Danish Bleu Cheese
1 Ounce Toasted Walnut Pieces, ground coarse
12 Lollipop Sticks
Instructions:
1. Divide the cheese in 12 equal pieces

2. Make sure the grapes are very dry
3. Place the cheese in the center of you palm and
crust around the entire grape evenly

4. Roll the grape in the ground walnuts
5. Place the lollipop stick into the grape and serve

GRANNY SMITH APPLE CHUTNEY
makes 3/4 pounds of chutney
Ingredients:
2 Granny Smith Apples, diced

½ Cup Raisins
2 Cinnamon Sticks
2 Cloves
1 Star Anise
½ Cup Apple Juice
½ Cup Brown Sugar
1 Tablespoon Cornstarch
1 Tablespoon Water
Instructions:
1. Combine the apple juice, brown sugar, star anise,

cloves and cinnamon and bring to a boil
2. Combine the cornstarch and water and add it
to the apple juice mixture to thicken
3. Simmer the mixture over low heat for 5 minutes
4. Pour the mixture over the apple and raisins and chill

BALSAMIC ROASTED MUSHROOMS
serves 6-8 people 
Ingredients:
¼ Cup Olive Oil

2 Pounds Small Button Mushrooms
2 Ounces Balsamic Vinegar
2 Tablespoons Red Onion, minced
2 Tablespoons Parsley, chopped
1 Tablespoon Basil, chopped
2 Teaspoons Herb de Provence
1 Teaspoon Kosher Salt
½ Teaspoon Black Pepper, ground
Instructions:
1. Heat the oil and sauté the mushrooms until tender

2. Add all of the remaining ingredients and toss until hot

BRAISED RED CABBAGE 
makes 1 and 1/4 pounds red cabbage
Ingredients:

1 Pound Red Cabbage, sliced
½ Cup Yellow Onion
1 Tablespoon Garlic, minced
2 Ounces Bacon, diced
1 Tablespoon Oil
4 Cinnamon Sticks
¼ Cup Red Wine Vinegar
1 Cup Red Wine
½ Cup Sugar
1 Tablespoon Salt
2 Teaspoon Black Pepper
Instructions:
1. Heat the oil in a 2 quart sauce pan

2. Add the onion, garlic and bacon and sweat
until the onion is translucent
3. Add all of the remaining ingredients and bring to a simmer
4. Cover and place in the oven at 350 degrees for 30 minutes

HAM & CHEESE PANINI BITES
Ingredients:
2 Ounces Shaved Prosciutto

2 Ounces Shaved Manchego Cheese
2 Tablespoons Sweet Tomato Confit
1 Tablespoon Fresh Basil, chiffonade
1 Each Ciabatta Bread
Instructions:
1. Slice the Ciabatta in half & spread 1 tablespoon

of the tomato confit on each side
2. Sprinkle the basil on top of the tomato confit
3. Lay the Prosciutto and Manchego in the bread
4. Place the bread in a standard panini machine
until toasted and cheese melts
5. Cut into bite size pieces

FRESH SALMON CROQUETTES W/ DILL REMOULADE
makes 12 1-ounce cakes
ingredients for the salmon:

8 Ounces Fresh Salmon
½ Teaspoon Kosher Salt
¼ Teaspoon Black Pepper
1 Tablespoon Olive Oil
Instructions:
1. Toss the salmon with all of the ingredients above

2. Bake in the oven at 350 degrees for about
13-15 minutes or until cooked medium
3. Chill the Salmon and Crumble
Ingredients for the Croquettes:
8 Ounces Crumbled Salmon
1 Cup Japanese Breadcrumbs
2 Tablespoons Capers, chopped
¼ Cup Red Onion, minced
2 Tablespoons Parsley, chopped
1 Tablespoon Fresh Dill, chopped
1/2 Whole Egg
1 Teaspoon Kosher Salt
1 Teaspoon Black Pepper
Instructions:
1. Combine all of the ingredients together

2. Form into 1 ounce cakes
3. Pan sear in a sauté pan in oil on both sides until golden brown
4. Finish in oven until hot
Ingredients for the Dill Remoulade:
¾ Cup Mayonnaise

½ Cup Red Onion, minced
½ Cup Parsley
2 Teaspoons Lemon Juice
¼ Cup Sweet Pickle Relish
¼ Cup Fresh Dill, chopped
Instructions:
1. Combine all ingredients


HONEY MUSTARD ROASTED PORK LOIN
serves approximately 8-12 people
Ingredients:
1 Whole Pork Loin (Approx 5-7 Pounds)

½ Cup Honey
½ Cup Whole Grain Mustard
1-16 Ounce Jar Mango Chutney
¼ Cup Vegetable Oil
½ Cup Garlic, minced
¼ Cup Salt
2 Tablespoons Black Pepper
Instructions:
1. Season the Pork Loin with the Salt, Pepper and Rub with Oil

2. Combine the Honey, Garlic, Mustard and Mango Chutney
3. Rub the entire Pork Loin with the Mix and pour any excess over the top
4. Roast the Pork Loin at 350 degrees for about 90 minutes
or until an internal temperature of 145 degrees
5. Remove the Pork Loin and let sit for 10 minutes
6. Slice the Pork Loin into ½ inch pieces and serve

APRICOT GLAZED SALMON
makes 8 ounces of glaze
serves 4 people
Ingredients:
4  6-ounce Salmon Fillets

2 Ounces Dried Apricots
1 Cup Water
¼ Cup Honey
Instructions:
1. Combine the apricots, water and honey and simmer for

5 minutes until the apricots are tender and re-hydrated
2. Puree the mixture in a blender and chill
3. Season the salmon with salt and pepper and pan sear
4. Brush with apricot glaze (approx 1 ounces) and finish in the oven until done

CRANBERRY SAUCE
Ingredients:
1 Pound Fresh Cranberries

4 Fluid Ounces Orange Juice
2 Teaspoons Cinnamon, ground
1/8 Teaspoon Nutmeg, ground
1/8 Teaspoon Cloves, ground
4 Ounces Brown Sugar
4 Ounces Granulated Sugar
½ Teaspoon Ginger, ground
1 Tablespoon Water
1 Tablespoon Cornstarch
Instructions:
1. Combine the cranberries with the orange juice, sugar and spices

2. Simmer for about 45 minutes over low heat
3. In a separate container combine the water and the cornstarch
4. Add the cornstarch mix into the cranberries and thicken
5. Cook over low heat for 5 more minutes
6. Chill

CRANBERRY-SPICED CHEESECAKE
Ingredients for the Filling:

1.5 Pounds Cream Cheese
6 Ounces Granulated Sugar
3 Large Eggs
½ Teaspoon Vanilla Bean Paste
¾ Ounce All Purpose Flour
1/8 Teaspoon Kosher Salt
2 Teaspoon Ground Cinnamon
2 Ounces Cranberry Sauce
Instructions:
1. Combine the sugar and cream cheese and mix until smooth

2. Add the eggs
3. Sift together the flour, cinnamon and salt and add
4. Add the filling to the baked crust
5. Swirl the cranberry mixture into the cheesecake
6. Bake for 80 minutes in a water bath at 325 degrees
Ingredients for the Crust:
½ Pound Graham Cracker Crumbs

1 Ounce Granulated Sugar
3 Ounces Unsalted Butter, softened
Instructions:
1. Mix all ingredients together

2. Spray an 8 inch baking pan and press
the crust into the bottom evenly
3. Bake for 5 minutes at 325 degrees

GINGERBREAD S'MORES
Ingredients for the Gingerbread:

5 Cups All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Nutmeg
1 Teaspoon Salt
1 Tablespoon Ginger
1 Cup Sugar
1 Cup Shortening
1 Cup Molasses
Instructions:
1. Cream together the sugar and the shortening in a mixer

for about 2 minutes at medium speed
2. Sift together the flour, baking soda, nutmeg, salt and ginger
3. Add the flour mixture to the shortening and mix
4. Add the molasses
5. Chill the dough for 30 minutes
6. Roll the dough about ¼ inch thick
7. Cut into desired shapes (circles or triangles)
8. Bake at 350 degrees for 6-8 minutes or until brown
Ingredients for the Marshmallow:
6 Ounces Confectioners Sugar

4.5 Ounces Pasteurized Egg Whites
Instructions:
1. Mix egg whites and sugar in a mixing bowl

2. Place over a double boiler and cook until it reaches 145 degrees
3. Place bowl on the mixer with the whip attachment and whip until cool
Ingredients for the Chocolate Sauce:
4 Fluid Ounces Heavy Cream

8 Ounces Chocolate, Semisweet 
*(better chocolate = better s'mores)
Instructions:
1. In a saucepan bring the heavy cream to a boil

2. Pour the heavy cream over the chocolate and mix until smooth

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Wedding & Event Catering
About Us

About Us

Beyond the Box has been catering homes, offices, weddings and corporate events in Dallas and Fort Worth for over a decade. Beyond the Box is proud to be one of the premier wedding and special event caterers in Dallas.  Our creative cuisine, personalized service and unique approach to catering has earned us a reputation as one of the Best Caterers in Dallas.  As a full service caterer, our goal is to provide you a complete experience that covers every catering detail of your event.  Let Beyond the Box take care of your food, beverage, rentals and staffing and enjoy a seamless experience.  We are confident you will enjoy our "Compete Service" approach to catering. Beyond the Box is the preferred and exclusive caterer at some of the city's best venues.
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Catering Dallas and Catering Fort Worth for over a decade, Beyond the Box continues to innovate and remain one of the premier Dallas Catering and Fort Worth Catering companies. If you are in need of Catering in Dallas or Catering in Fort Worth, please contact us so that we can assist you with all of your special event needs.  Beyond the Box is one of the few Dallas Caterers that is considered a full service catering company; meaning we take care of everything you need for your event.  Many Caterers in Dallas say this, but few can actually deliver it.   Our catering services include:

 

Breakfast Catering/Buffet Catering/Boxed Lunch Catering/Wedding Catering
Staffing Services/China, Glass and Silver Rentals/Tables and Chair Rentals
Linen Rentals/Spandex Rentals/Alcoholic Beverage Catering

 

Beyond the Box Catering is proud to be Catering Dallas TX and the surrounding areas for over a decade.

 

Our Venues

The Pads Dallas
The Carlisle Room
The Orion Ballroom
Perot Museum

Some awesome companies we've had the pleasure to work with

Sysco Foods
Anheuser-Busch
Match.com
Starwood
Lockheed Martin
AT&T Stadium
Perot Museum
JiffyLube