VIENNESE GULASCH

Viennese gulasch


less than 30 mins
Cooking time
over 2 hours
Serves 6-8


The people of Vienna love gulasch so much they’ve taken the Hungarian dish and made it their own. The secret is to use lots of onion. If you don't like your food too hot, then reduce the amount of paprika to suit you.

100g/3½oz lard
1.25kg/2lb 12oz onions sliced
2 garlic cloves, grated or finely chopped
1 tbsp tomato purée
2 tbsp sweet paprika
1½ tbsp hot paprika to taste
½ tsp caraway seeds crushed in a pestle and mortar
1 tsp brown sugar
1½ tsp salt
12 turns of the black pepper mill
2 tsp cider vinegar
1.5kg/3lb 5oz shin of beef cut into 3cm/1in pieces
1 tbsp chopped flat leaf parsley

Heat the lard in a large pot and fry the onions until they are deep golden brown. Add the garlic, cook for a minute, then add the tomato purée, paprikas, crushed caraway seeds, sugar, salt, pepper and vinegar and cover with 1 litre/1¾ pints of water.

Bring to a boil, then add the beef. Turn down to a gentle simmer and cook for 2½ hours. Check the pan fairly frequently and stir, adding more water to cover the meat if necessary. Check the meat for tenderness, if not tender add a little more water and cook for a little longer. Remove the meat when done and, if needed, continue to cook the liquid to thicken the sauce.
Serve sprinkled with a little chopped parsley with new potatoes, spatzle or dark rye bread.

Peter Franke added the grated zest and juice of one orange.

WIENER BACKHENDL

Viennese fried chicken has a history that goes back to the 18th century, when it was in vogue as a dish for the aristocracy and upper classes. Serve backhendl with lemon wedges and parslied potatoes, potato salad or a tossed green salad. Backhendl is popular in Munich as a dish served at Oktoberfest celebrations. Also known as Backhähnchen or poulet frit à la viennoise.

4 to 6 servings

INGREDIENTS

• Chicken, cut into serving pieces -- 3 pounds
• Lemon juice -- 2 tablespoons
• Salt and pepper -- to season
• Flour -- 1 cup
• Eggs, beaten with a little water -- 2
• Breadcrumbs -- 1 1/2 cups
• Oil for deep frying

METHOD

1. Toss the chicken in a large bowl with the lemon juice, salt and pepper. Set aside to marinate for at least 30 minutes.
2. Put the flour in one bowl, the eggs in another bowl and the breadcrumbs in a third bowl. One at a time, dip the chicken pieces first in the flour, then in the egg, and finally in the breadcrumbs to coat. Set the breaded chicken pieces on a baking sheet to let the coating set.
3. Heat about 2 inches of oil to 375°F in a deep skillet or Dutch oven. Deep fry the chicken pieces for 10 minutes, turning to brown both sides.
4. Reduce heat to low and continue to cook for another 20 minutes, turning often. Drain on paper towels and serve hot.

WIENER BACKHENDL VARIATIONS

• Finishing in the Oven: After browning, remove the chicken pieces to a rack-lined baking sheet and finish cooking in a 350°F oven for about 20 to 25 minutes.

TACO PICKLES

Taco Pickles
_______________

2 bunches of radish
a handful of carrots
couple jalapeños (more or less depending on your love of heat!)
handful of chopped cilantro
salt to taste
1/2 cup of distilled white vinegar
1/4 cup apple cider vinegar
1/4 cup red wine vinegar
1/2 cup sugar

Cut up all your veggies into what ever shape you like. (I used my mandolin slicer and just made them into thin round peices) Bring your sugar and vinegar to a slow boil and whisk until all the sugar is dissolved and then store in the fridge or freezer to bring it back to room temp. Once cool, add the liquid to your mix of veggies, jalapeño, cilantro and salt and combined. Store in a container in the fridge and eat your pickles over the next couple of weeks. Obviously great on tacos, but these would be equally awesome on salads or sandwiches or even a piece of grilled fish!

RADISH BUTTER

Radish Butter Recipe

The favorite French snack of radishes with butter and fleur de sel inspired this recipe. It’s a simple combination, yet the play of peppery and sweet with the zing of crunchy salt is irresistible when spread on a fresh baguette.

• 8 tablespoons (1 stick) unsalted butter, preferably cultured, softened
• 2 ounces radishes, preferably French breakfast radishes, finely diced
• 1/4 teaspoon fleur de sel or other finishing sea salt, or to taste

1. Blend together the butter, radishes and salt in a medium-size bowl.

2. Form into a log and refrigerate until firm before slicing and serving, or use another shaping method Don’t freeze this butter. Radish butter serves 8.
Variation

• Radish-Herb Butter: Blend in 2 tablespoons minced fresh tender herbs such as chives, flat-leaf parsley, chervil, dill, basil and/or mint.

ESTERHAZY TORTE

Cake

8 egg whites
200g icing sugar
zest of 1 lemon
cinnamon
150g ground hazelnuts/almonds
40g flour
Beat the egg whites with a pinch of salt. Slowly add icing sugar. You should get to firm picks. Now stir in lemon rind, cinnamon and ground nuts with flour. Stir everything till well combined. On baking paper draw circles about 20-22cm. Spread the batter over each circle and bake each at 160C during 10 minutes. Let them cool.Cream

300ml milk
150g sugar
vanilla
40g cornstarch
3 yolks
30ml rum
300g soft butter
80g apricot jam
30ml rum

Heat 3/4 milk with sugar and vanilla. To the rest of milk add corn starch and egg yolks. When vanilla milk begins to boil take it away from fire, pour milk with starch into it whisking constantly. Return to the heat and stir until this cream thickens. Set aside to cool completely and add rum.

Beat soft butter until fluffy. Combine cream and butter together. Spread the cream between layers of sponge cake leaving the last one without cream.

Heat 80g of jam and add rum to it. Quickly apply this mixture over the top layer of the cake. Refrigerate the cake for a while.






Icing

250g icing sugar
1tb.s. lemon juice
1tb.s. oil
1t.s. butter
drops of hot water

50g dark chocolate

Start mixing sugar with lemon juice and add oil and butter to the mixture. Add hot water drop by drop to get the right spreadable consistency. Correct the texture with lemon juice or oil.

Spread the icing over the cake. Smooth it with spatula. Apply crushed nuts over the sides. Using a pastry bag with a tiny opening draw lines over the top of the cake. With a back of a knife create perpendicular stripes. Set the cake into the fridge before serving.

MOZART TORTE

Ingredients:
For cake:
4 eggs, 100 g sugar, 1 Bourbon vanilla sugar, 100 g flour, 75 g density, 2 tsp.baking powder, 50 ml rum or brandy
For the chocolate filling:
500 ml cream, 100 g milk chocolate, 150 g nougat or Nuttela, 100 g bitter chocolate (70% cocoa)
For the pistachio filling:
150 ml cream, 100 g white chocolate, 50 g ground pistachios, 25 g chopped pistachios, green food color
For the upper layer and decoration:
150 g marzipan, 50 g powdered sugar, 50 g grated dark chocolate (70% cocoa), ground pistachios and whipped cream.

Preparation 
Preparation time: 65 minutes
1
For sponge, firmly whisk the egg whites with the sugar and vanilla sugar. While whisking add egg yolks one at a time. Then stir in the sifted flour mixture, baking powder and density. Cake bake in the form of Fr. 26 cm at 175 * C for about 30 minutes. 
2
Cooled sponge cake cut into 3 equal parts, and spray them well with rum or brandy.
3
For black filling in warm cream add chocolate and nougat, let it melt. Kept cool, then whisk firmly, and add grated bitter chocolate.
4
For the filling of pistachios in warm cream melt white chocolate. Kept cool and tightly whisk, then add pistachio and optionally a little green color.
5
Lower crust coat with green filling. Overlap the middle crust, coat with half the chocolate topping, put the top crust, gently press and coat the entire rest of cake the chocolate cake filling.
6
Work marzipan with powdered sugar and roll it to the size of the cake. Cut it in 16-ways and 8 parts half fold. Sort by parts of the cake as shown. The rim of cake sprinkled with bitter chocolate. From the rest of the chocolate make violin keys, and sort them on the cake. Add cream and sprinkle with minced pistachios.

APPLE STRUDEL

Apple strudel
from “Kaffeehaus – Exq uisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it’s about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

PIONEER CUT DUMPLIMGS

Pioneer Cut Dumplings from the 1800's

"Pioneers didn't have much, but what they did have they made the best of. This is a cross between dumplings and noodles, uses only 4 ingredients and is a great comfort food. We have never modified it from the original recipe which has been passed in our family I think forever."

3 cups all-purpose flour
1 1/2 teaspoons salt
1 egg
1 cup milk

In a medium bowl, stir together the flour and salt. Add the milk and egg, and mix until it forms a dough. Knead on a lightly floured surface until smooth. Roll out to your desired thickness for dumplings or you can roll thinner for noodles. Cut into strips, squares, or any shape you like. Let dry while you prepare broth or soup.
Drop dumplings into boiling broth, and cook until tender. Time will depend on the thickness of the dumplings and how dry they were.

FIG ANCHO BEER BARBEQUE SAUCE

Aaron Franklin’s Fig Ancho Beer Barbecue Sauce
Prep Time: 1 hour
Cook Time: 15 minutes (plus grilling time)
Level of Difficulty: Easy
Serving Size: 6 cups.

Ingredients

4 Ancho Chilies, rehydrated in 4 1/2 cups hot water and the water reserved
12 figs, grilled, stemmed and quartered
1/2 yellow onion, sliced
4 tablespoons butter
1 1/2 cups brown sugar
1 (12-ounce) bottle (1 1/2 cups) stout or porter beer, (I prefer Left Hand Brewing's milk stout)
1 cup ketchup
1/2 cup white vinegar
1/2 cup cider vinegar
6 tablespoons fig preserves
1 tablespoon honey
1 tablespoon kosher salt
1 teaspoon coarse black pepper



Directions
For the sauce


In a skillet over medium heat, sauté the chilies, figs, and onion in the butter for about 10 minutes, until the figs and chilies are tender and the onion is translucent.


Transfer to a blender and add the sugar, stout, ketchup, both vinegars, the preserves, honey, salt, and pepper. Puree until smooth, adding as much of the reserved chili soaking liquid as needed to reach the desired texture.


Store in an airtight container in the refrigerator for up to 2 weeks.

PRALINE CARAMEL MOUSSE CAKE

Praline Caramel Mousse Cake

Prep time1 hour 30 minutes
Total time4 hours
Portion size12 to 16 servings

Caramel Mousse:
1-1/2 tsp (7 mL) unflavoured gelatin
1-1/2 cups (375 mL) granulated sugar
2 cups (500 mL) whipping cream, (35%)
1/2 cup (125 mL) butter, cubed
1/4 tsp (1 mL) vanilla
Pinch salt
Génoise Cake:
6 eggs, room temperature
1 cup (250 mL) granulated sugar
1 tsp (5 mL) vanilla
1-1/3 cups (325 mL) sifted all-purpose flour
Pinch salt
1/2 cup (125 mL) butter, melted and cooled to lukewarm
Praline:
1/3 cup (75 mL) pecan pieces, toasted
1/3 cup (75 mL) granulated sugar
Whipped Cream Icing:
1 tsp (5 mL) unflavoured gelatin
1 cup (250 mL) whipping cream, (35%)
2 tbsp (30 mL) icing sugarTo change the number of servings, enter the number, then press "calculate".Serving CalculatorCalculateor reset

Preparation


Caramel Mousse: In small saucepan, add 2 tbsp water; sprinkle gelatin over top. Set aside.

Meanwhile, in separate saucepan over medium heat, bring sugar and 3 tbsp water to boil, stirring, just until sugar is dissolved. Boil, without stirring, until amber in colour, about 4 minutes. Standing back and averting face, stir in 1/2 cup of the cream, along with the butter, vanilla and salt. Cook, stirring constantly, until smooth and thickened, about 3 minutes. Reserve 1/2 cup of the sauce for topping cake. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Cook gelatin mixture over medium heat just until dissolved, about 30 seconds. Stir in remaining caramel sauce until smooth and combined, about 1 minute. Scrape into large bowl; let cool to room temperature, about 20 minutes.

In separate large bowl, beat remaining cream until stiff peaks form. Stir one-quarter of the cream into cooled caramel-gelatin mixture until combined; fold mixture back into cream just until no white streaks remain. Cover and refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up to 24 hours; whisk gently until smooth before using.)

G?noise Cake: In large bowl, beat eggs with sugar until mixture is tripled in volume, glossy, almost white and batter falls in ribbons that hold their shape for 8 to 10 seconds when beater is lifted (this can take 15 to 25 minutes, depending on the type of mixer). Beat in vanilla. Sift in one-third of the flour and the salt; fold in just until combined and no white streaks remain, about 4 folds. Working in 2 batches, repeat with remaining flour. (Do not overmix, or batter will deflate.)

Stir together about 1 cup of the batter with melted butter until smooth; fold back into remaining batter just until combined, about 6 folds. Divide among 2 greased, floured and parchment paper–lined 8-inch (1.2 L) round cake pans. Bake in 350F (180C) oven
until light golden and cake pulls away from edge of pan and springs back when surface is gently pressed, 25 to 30 minutes. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely on rack.

Praline: Meanwhile, arrange pecans in centre of parchment paper–lined rimmed baking sheet. In small saucepan over medium heat, bring sugar and 2 tbsp water to boil, stirring, until sugar is just dissolved. Boil, without stirring, until amber in colour, about 4 minutes. Drizzle over pecans; let cool until hardened, about 40 minutes. Break into 4 pieces. Transfer to food processor; pulse into coarse chunks. Set aside. (Make-ahead: Store in airtight container for up to 24 hours.)

Whipped Cream Icing: In small saucepan, add 2 tbsp water; sprinkle gelatin over top. Let sit for 5 minutes. Cook over medium heat until just dissolved, about 1 minute; set aside to cool. In large bowl, beat cream until soft peaks form. Beat in icing sugar and gelatin mixture until stiff peaks form. Set aside.

Cut each cake in half horizontally. Place 1 bottom half, cut side up, on cake plate. Spread one-third of the caramel mousse over top; sprinkle with one-quarter of the praline. Repeat with remaining 3 cake layers, leaving top of final layer bare. Spread icing over side and top of cake; drizzle with some reserved caramel sauce. (If needed, reheat sauce in saucepan over low heat or in microwave just until softened.) Refrigerate until firm, about 45 minutes. (Make-ahead: Refrigerate for up to 24 hours.) Sprinkle with remaining praline. Serve any remaining caramel sauce on the side.

CARAMEL CROISSANT BREAD PUDDING

Caramel Croissant Bread Pudding
Yield: 4 to 6 servings

5 cups torn pieces of all-butter croissants (about 2 jumbo or 4 small croissants)
4 tablespoons (1/2 stick) butter
1/2 cup brown sugar
1/3 cup heavy cream
1/2 teaspoon pure vanilla extract
Pinch of salt
2 eggs

Directions
Grease a shallow 1-quart baking dish. Place the torn croissant pieces in the bottom of the dish in an even layer.
Prepare the caramel sauce by placing a medium saucepan over medium-low to medium heat. Add butter and allow to melt. Mix in brown sugar and stir for 2 minutes. Mix in heavy cream and stir for 2 more minutes. Remove pan from heat and stir in vanilla and salt until well incorporated. Allow to cool for 5 minutes.
Preheat oven to 350°F. In a medium bowl, whisk eggs. Very slowly and gradually, pour in the slightly cooled caramel sauce, rapidly whisking the whole time. (If the caramel sauce is too hot, or if you pour it in all at once, or if you're whisking too slowly, the eggs may scramble, which is not what you're going for!)
Pour caramel sauce mixture over croissant pieces. Press down on croissants so that all of them are submerged in caramel sauce and allow to rest for 10 minutes. Bake for 20 minutes; remove to a rack and cool for 10 minutes. Serve warm.
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PEACH TEA

SIMPLE & SOUTHERN PEACH TEA

With the south comes some good sweet tea. This is a very simple recipe for Peach Sweet Tea using the syrup & juice from REAL Peaches. Enjoy!

Peach Syrup:
1 cup Sugar
1 cup Water
2-3 sliced fresh Peaches

Tea:
3 Tea Bags
6 cups Water

Bring syrup ingredients to boil. Then reduce heat to medium.
Crush peach slices as you stir to dissolve sugar.
Turn off heat cover and let sit for 30 minutes.
Boil water and brew tea letting steep 5 minutes.
Remove tea bags and refrigerate.
Strain syrup through a fine strainer to remove fruit pieces.
Add syrup to tea and serve over ice.

STRAWBERRY TEA

SOUTHERN STRAWBERRY SWEET TEA


We love the south! With the south comes some amazing sweet tea – all sorts of sweet tea (including our favorite Peach Iced Tea) Love fruit, try mixing strawberries with iced tea. This is a very simple tutorial on how to get the most amazing Strawberry Sweet Tea – enjoy!

Ingredients
3 cups sliced Strawberries
Juice from 1 Lemon
5 regular Tea Bags
1 cup Sugar
2 quart Water

Directions
Steep tea bags in 1 quart boiling water for 5 minutes with 1/2 cup sugar.
Puree strawberries in food processor until liquified.
Remove tea bags and add remaining 1/2 cup sugar.
Add strawberry puree and lemon juice and stir well.
Strain liquid through cheesecloth or fine sieve.
Add remaining quart of water and chill.
Serve over ice.

DUCK PASTA

Pappardelle with Braised Duck, Fresh Peas, and Spiced Goat Cheese Sauce

for the duck
2 duck legs*
2 teaspoons of kosher salt, or 1 teaspoon of regular or sea salt
2 sprigs of thyme, leaves removed and stems discarded
½ teaspoon of ground allspice
3 cups of duck (or chicken) broth
2 shallots, cut in half (skin can stay on)
½ head of garlic, broken apart into cloves (skin can stay on)

for the pasta
1 pound of fresh peas, shelled and pods discarded
4 ounces of goat cheese
2 tablespoons of cream
1-2 tablespoons of green Tabasco sauce, depending on spice preferences
1 cup of reserved pasta water
1 pound of fresh pappardelle pasta
olive oil, for tossing cooking pasta
grated parmesan, for garnish (optional)
freshly cracked black pepper, for garnish

for the duck
Preheat oven to 300 degrees F.
Rinse duck legs with cold water and pat dry. In a small bowl, toss together the salt, allspice, and thyme leaves. Sprinkle legs with salt mixture, pressing it into the skin and meat so it adheres. Heat a medium dutch oven over medium-high heat. Once dutch oven is hot, add the duck legs directly to it, skin side down—the legs have enough fat on them that you won’t need to add any extra to the dutch oven. Cook until the skin begins to brown, about 3-4 minutes. Remove duck legs, set aside, and reduce heat to low to allow dutch oven to cool slightly before proceeding.
Next, add the broth to the dutch oven, enough so that the broth comes just to the skin but does not cover it—you want the skin to crisp in the oven while the meat braises in the liquid. Be careful when you add the broth—if you have not cooled your dutch oven enough, the water will bubble and steam wildly when it comes in contact with the rendered duck fat. (It will eventually settle but you just don’t want to be hovering over it if this happens!) Add shallots and garlic to the liquid. Bring to a boil for just a few seconds, then cover dutch oven with a tight fitting lid and cook in oven for 1.5 hours, or until meat is tender. Braised duck can be stored in an airtight container for up to 2 days before you’re ready to make the pasta. When ready to prepare the pasta, pick the meat from the bone.


for the pasta
Heat a large pot of salted boiling water over high heat. While that’s heating, mix together the goat cheese and cream with the Tabasco sauce until well blended in a medium sized bowl. I like to use my hands to do this (just be sure not to touch your eyes afterwards!) Once the pasta water is boiling, add the peas and cook for 1 minute. Remove with a slotted spoon and set aside. Return the water to a boil and add the pasta to it, using chop sticks to agitate the pasta continuously while it cooks. This will prevent the strands from sticking together. Once the pasta is al dente, just under fully cooked, about 2 minutes if you’re using fresh pasta (follow package directions if you’re using dried), scoop out 1 cup of the pasta water and set it aside. Drain the pasta in a colander, toss with olive oil so that it doesn’t stick together while you’re finishing the sauce.
Add goat cheese, Tabasco, cream, and pasta water to the pot you used to cook the pasta in and whisk until well combined into a thick sauce. Add the pasta and cook over medium-high heat to finish cooking the pasta, about 1-2 minutes. Toss with duck meat and peas and serve on plates. Garnish each with a sprinkle of parmesan cheese (if desired) and freshly cracked black pepper.


Notes


You can either purchase a whole duck and butcher the legs off yourself (use the breast in salad!) or you can ask your butcher to do it for you to purchase only the legs. I’ve done this before at Whole Foods.

PREACHERS CAKE

Preachers Cake

2 eggs (3.6 oz)
1 ¼ cups sugar (8.3 oz)
2 teaspoons vanilla (or rum/rum extract if you like)
2 tablespoons canola oil (I used walnut oil)
20 oz crushed pineapple including the juice, if you like (about 2 ¾ cups, I used fresh but use canned if you prefer)
½ cup walnuts or pecans (2 oz), medium ground
2 cups flour (10 oz)
2 tablespoons dessicated coconut **optional
2 teaspoons baking soda
½ teaspoon salt
Cream Cheese Frosting
8 oz butter, softened
12 oz cream cheese, softened
1 ¾ cups powdered sugar, sifted
4 teaspoons vanilla

Instructions
In a medium sized bowl add the eggs, sugar, vanilla (or rum/rum extract), oil and crushed pineapple. Sift the flour, salt and baking soda and add that into the bowl and mix well. Lastly add the walnuts and the coconut and mix until well incorporated. Grease and line your 8”x8” square pan, pour in the batter and bake at 350°F for about 30-40 minutes until the cake is golden brown on top and springs back when touched in the center. Using a tester will not work here, because the cake is very moist and make appear under cooked. Allow the cake to cool completely, then invert onto your serving dish and either serve it plain dusted with a little powdered sugar or top it with the cream cheese frosting. You can also bake this in an oven proof corning ware dish (pyrex) and serve it directly out of the dish without the need for a separate platter.
Cream Cheese Frosting
Add the cream cheese to the bowl of your stand mixer and using the paddle attachment begin creaming it, then slowly add the softened butter until it has all been incorporated. Sift the powdered sugar and add a little at a time until it has all been incorporated. Lastly, add the vanilla and taste to see if it is sweet enough for you.

OYSTER PO' BOY

The Oyster Po' Boy at Hank’s Oyster Bar.

This sandwich served at Hank’s Oyster Bar in the District and Alexandria is not a by-the-book rendition of what you’ll find in New Orleans — and it might be all the better for it. The chefs line a toasted, buttered brioche bun with watercress and serve a zippy coleslaw and piquant tartar sauce alongside. The seafood’s clearly the star: crunchy, juicy, surprisingly easy to re-create, and just the thing to tuck into on a cool afternoon.


Hank’s Oyster Po’ Boy


4 servings


Italian “00” flour is a soft, white flour that is highly refined, and available at larger grocery stores and Italian markets.


INGREDIENTS
For the coleslaw
1/2 large green cabbage, cored and thinly sliced
1/4 small red cabbage, cored and thinly sliced
1 small carrot, scrubbed well then cut into matchsticks (julienne)
1/3 cup plain rice wine vinegar
1 tablespoon Worcestershire sauce
3/4 cup regular or low-fat mayonnaise
1 tablespoon Dijon-style mustard
1 tablespoon whole-grain mustard
1 tablespoon prepared (white) horseradish
1/2 teaspoon celery seed
1 tablespoon sugar
1 teaspoon kosher salt


For the sandwich
6 to 8 cups vegetable oil or peanut oil
2 cups "00" flour (see headnote)
24 freshly shucked oysters, drained (from a 1-pound jar)
3 tablespoons unsalted butter, at room temperature
4 brioche lobster-style (split-top) brioche buns)
About 1 cup homemade or store-bought tartar sauce
About 3 ounces watercress, rinsed well and patted dry


DIRECTIONS
For the coleslaw: Combine the green and red cabbage and the carrot in a large mixing bowl.

Whisk together the rice wine vinegar, Worcestershire sauce, mayonnaise, Dijon-style and whole-grain mustards, the horseradish, celery seed, sugar and salt in liquid measuring cup, until emulsified, then pour over the cabbage mixture. Toss to coat evenly; let sit at room temperature for 2 hours or cover and refrigerate for up to 4 hours. Toss again just before serving.

For the sandwich: Heat the oil in a large, deep pot over medium-high heat, to 375 degrees. Place a wire cooling rack atop a baking sheet lined with paper towels.

Place the “00” flour in a mixing bowl, then add half the drained oysters and toss lightly to coat. Use your hands to lift out each one, shaking off excess flour while checking to make sure it’s evenly and completely coated. Carefully lower a few at a time into the hot oil; cook for 1 to 2 minutes, or just until craggy and golden brown. Use a slotted spoon to transfer to the wire rack. Repeat with the remaining oysters; discard any unused flour.

Spread the insides of the buns with the butter. Open the buns to spread them buttered sides down in a medium nonstick skillet; toast over medium-low heat for a few minutes, until golden.

When ready to serve, place a toasted, butter bun, right side up, on each plate. Spread a small dollop of tartar on the inside of each bun, then line each one sparingly with the watercress. Nestle about 6 fried oysters in sandwich. Serve right away.
About 3 ounces watercress, rinsed well and patted dry

DIRECTIONS
For the coleslaw: Combine the green and red cabbage and the carrot in a large mixing bowl. 

Whisk together the rice wine vinegar, Worcestershire sauce, mayonnaise, Dijon-style and whole-grain mustards, the horseradish, celery seed, sugar and salt in liquid measuring cup, until emulsified, then pour over the cabbage mixture. Toss to coat evenly; let sit at room temperature for 2 hours or cover and refrigerate for up to 4 hours. Toss again just before serving.

For the sandwich: Heat the oil in a large, deep pot over medium-high heat, to 375 degrees. Place a wire cooling rack atop a baking sheet lined with paper towels.

Place the “00” flour in a mixing bowl, then add half the drained oysters and toss lightly to coat. Use your hands to lift out each one, shaking off excess flour while checking to make sure it’s evenly and completely coated. Carefully lower a few at a time into the hot oil; cook for 1 to 2 minutes, or just until craggy and golden brown. Use a slotted spoon to transfer to the wire rack. Repeat with the remaining oysters; discard any unused flour.

Spread the insides of the buns with the butter. Open the buns to spread them buttered sides down in a medium nonstick skillet; toast over medium-low heat for a few minutes, until golden.

When ready to serve, place a toasted, butter bun, right side up, on each plate. Spread a small dollop of tartar on the inside of each bun, then line each one sparingly with the watercress. Nestle about 6 fried oysters in sandwich. Serve right away.

BEIGNETS outlander recipe

Brown explains that the puffing of the crisp but airy beignet comes from steam and a wet dough, which makes it difficult to roll. Thus, they rise in the refrigerator. Use a lot of flour on your rolling pin and surface.

Beignets

Makes 24 

1 tablespoon active dry yeast

1/3 cup granulated sugar, divided

1 cup water, heated to 110°F to 115°F

2 large eggs, at room temperature

2 tablespoons unsalted butter, melted and cooled

3 cups all-purpose flour, plus more for dusting

1/2 teaspoon salt

Vegetable oil for frying

Confectioners' sugar for dusting

Combine the yeast, 2 tablespoons sugar and water in the bowl of a stand mixer fitted with the paddle attachment, and mix well. Set aside for about 10 minutes while the yeast proofs.

When the yeast looks frothy, add eggs and butter and mix well. Add the remaining sugar, flour, and salt, and beat at low speed until the flour is incorporated to form a soft dough. Beat the dough at medium speed for 2 minutes.

Lightly grease the inside of a large mixing bowl with softened butter or vegetable oil. Add the dough, turning it so it is lightly greased all over. Cover the bowl loosely with a sheet of oiled plastic wrap or a damp tea towel, and refrigerate it for at least 4 hours, or until it has doubled in bulk, or up to 24 hours.

Heat at least 2 inches of oil to a temperature of 350 degrees in a Dutch oven or deep skillet. Dust a surface, baking sheet, and rolling pin heavily with flour. Line another baking sheet with a few layers of paper towels and set a wire cooling rack inside of it.

Punch the dough down and divide it in half. Roll the first half into a rectangle 1/4 inch thick. Using a pizza wheel, cut the dough into 2-1/2- to 3-inch squares, and transfer the squares to the floured baking sheet. Repeat with the second half of the dough.

Carefully slide a few beignets into the hot oil, being careful not to crowd the pan and making sure that they do not touch each other. Once the beignets float to the top of the oil, fry them for 1 to 1-1/2 minutes per side, or until evenly browned.

Drain the beignets on the rack, blotting them very gently with additional paper towels. Fry the remaining beignets in the same manner. While the beignets are still hot, dust them heavily with confectioners' sugar and serve immediately.

The dough can be refrigerated for up to 1 day. But the beignets should not be rolled or fried until just prior to serving.

CAMBODIAN GRILLED CORN

Cambodian Grilled Corn

SERVINGS:
Tested size: 4 servings

3/4 cup unsweetened coconut milk
3 tablespoons palm sugar or light brown sugar, or to taste
2-inch piece of pandanus leaf or bay leaf (see headnote)
1/4 teaspoon salt
4 ears sweet corn (in the husk)

Combine the coconut milk, sugar, pandanus or bay leaf and salt in a small saucepan over low heat. Gently cook for 3 to 5 minutes, stirring until the sugar has dissolved. Remove from the heat and let cool to room temperature.

Prepare the grill for 3 heat zones. If using a gas grill, preheat to high (650 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute most of them on one side of the cooking area. For a direct-heat hot fire, you should be able to hold your hand about 6 inches above the coals for about 1 or 2 seconds. Spread a sparser layer of coals in the center, and leave the far side free of coals. Place a double layer of aluminum foil on the grate above the area with no coals. Have ready a spray water bottle for taming any flames. Brush and oil the grill grate.

Pull the husks back from the corn, leaving them attached to the stem ends; discard any corn silk. Tie back the husks with kitchen twine and use scissors to trim a few inches off the husks. Place the ears on the grate so that their husks lay on the foil, to keep them from burning. Grill the corn for 2 to 3 minutes per side, turning with tongs, until nicely browned on all sides (8 to 12 minutes total). Start basting the corn with the coconut milk mixture after a few minutes and baste several times during grilling. If the corn cooks quickly, move it to the indirect-heat or foil-lined side of the grate.

Baste the corn one final time, then transfer to a platter or plates, and serve warm.

CHUNKY BARBEQUE SAUCE

Chunky BBQ Sauce
Servings: 3 Cups

Ingredients

2 Tbsp. olive oil
2 red onions finely chopped
One 3-inch piece ginger peeled and finely chopped
4 garlic cloves finely chopped
2 Tbsp. honey
2 Tbsp. packed light brown sugar
1 1/2 cups drained canned chopped tomatoes
3/4 cup ketchup
2 Tbsp Sweet Chile Sauce
2 Tbsp. Worcestershire sauce
1/2 chipotle chile in adobo sauce roughly chopped
2 Tbsp. tomato paste
1 tsp. finely chopped rosemary
1 cup strong brewed coffee
Directions


1. Heat the olive oil in a large saucepan over medium-high heat. Add the onions, ginger, and garlic and saute until the onions are softened, about 5 minutes. Add the honey and brown sugar and continue to cook, stirring constantly, until the sugar melts and begins to caramelize, about 2 minutes.

2. Add the tomatoes, ketchup, sweet chile sauce, Worcestershire sauce, chipotle, tomato paste, rosemary, thyme, coffee, and 3 cups of water. Bring to a boil, then reduce the heat to medium low and simmer until the sauce is thickened and reduced by half, about 1 hour. Remove from the heat and let cool.

HONEY SRIRACHA WINGS

Honey Sriracha Wings


Prep time
5 mins
Cook time
20 mins
Total time
25 mins

Sweet & spicy grilled wings...perfect for your gatherings!
Author: Colleen Kennedy
Recipe type: Appetizer
Serves: 2 dozen
Ingredients
2 pounds chicken wings
4 TBS melted butter
Salt & pepper
½ cup honey
2 TBS to a ¼ cup Sriracha (depending on your heat preference)
1 tsp rice wine vinegar
Instructions
Preheat your grill to med-high heat. Toss wings in the melted butter, and season with salt and pepper.
Grill wings for 15 minutes, watching them to ensure they do not burn and that both sides get a bit of a char.
Combine honey, Sriracha, and vinegar in a small bowl; whisk until fully combined.
Remove wings from the grill, coat them with the sauce, and return to the grill for 5 minutes, basting as needed with additional sauce. Remove from the grill when done and enjoy!
Notes
Wings are never the same size. The smaller ones will be done before the bigger ones. You can start cooking the plumper wings first, then add the smaller wings 5 minutes later. Or if you put them all on the grill together, when it looks like a wing is done, remove it. When a wing is getting a little charred, move it up to the rack of your grill so it finishes cooking via indirect heat.

SMOTHERED CHICKEN

Southern Smothered Chicken

Miz Helen's Kitchen

1 whole fryer chicken, washed and cut up

1 1/2 cups Flour

2 teaspoon salt

1 teaspoon pepper

1 teaspoon paprika

1 teaspoon thyme leaves

1/2 teaspoon poultry seasoning

1/2 teaspoon garlic salt

2 large yellow onions sliced

Oil for frying

4 to 6 cups of water

Directions

Cut up the chicken and wash it, sprinkle 1 teaspoon salt and set aside

Mix the flour, 1 teaspoon salt, pepper paprika, thyme, poultry seasoning,garlic salt

Slice Onions and set aside

Heat oil in a deep heavy stew pot

Dredge the chicken in the flour mix and shake off any excess flour

Brown the chicken in the hot oil and remove and drain on a paper towel

Drain off most of the oil and add the onion, saute the onion for about 2 minutes

Remove the onions to a dish to drain

Pour some of the oil back in the pot not more than 8 to 10 tablespoons 

Stir in 3/4 cup of the flour mixture a little at a time until it is incorporated, stir constantly and cook until the gravy mix is very thick.

Begin adding the water, one cup at a time, blending each cup in before adding the next  

When the gravy has reached desired consistency remove from the heat

 Put the fried and drained chicken into the gravy making sure each piece is covered with gravy

Add the onions on top of the chicken and gravy

Cover the Stew Pot

Bake at 350 degrees 1 hour, at the half way point stir the pot to prevent sticking, and you may want to add more water if it looks to thick.

Make sure the chicken is done all the way through, it should be falling off of the bone

We like to serve this with rice and garnish with fresh thyme

FRENCH FRY PO' BOY WITH VEGAN MUSHROOM GRAVY

French Fry Po' Boy with Vegan Mushroom Gravy

4 medium Idaho® potatoes, cut in half, then into planks
Water, for cooking
2 teaspoons to 1 tablespoon olive oil (leave out to make oil-free)
1 teaspoon salt-free Cajun seasoning
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon granulated garlic
¼ teaspoon ground black pepper
Mushroom Gravy Ingredients:
1 tablespoon olive oil (dry saute to make oil-free)
3 cups chopped mushrooms
2 teaspoons soy sauce (or use coconut aminos to make soy-free)
2 teaspoons vegan Worcestershire sauce
½ cup water
1 tablespoon tapioca starch
Sandwich Options:
Fresh, soft loaf of French or Italian bread (or whole grain or gluten-free bread)
Sliced tomatoes
Lettuce
Vegan Mayo
Tabasco or your favorite hot sauce
I
Preheat the oven to 425 degrees and prepare 2 baking sheets by spraying oil or covering with parchment paper.
Put the potato planks into a soup pot and add water until it’s about 1 inch above the potatoes. Bring to a boil, then lower heat to medium and simmer for 4 minutes.
Pour into a strainer over the sink and rinse with cold tap water to stop the cooking process.
Add the drained potatoes to a large mixing bowl and carefully toss with the olive oil, Cajun seasoning, smoked paprika, salt, garlic, and black pepper.
Arrange the fries on the baking sheets.
Bake for 10 minutes, then take the sheets out and flip each fry.
Bake on the second side for 10 more minutes
While the potatoes are baking heat 1 tablespoon olive oil in a large skillet over medium heat. Once hot add the mushrooms and saute until they begin to release their juices.
Stir in the soy sauce and Worcestershire sauce and cook for 2 more minutes.
Add the water and whisk in the tapioca starch. Turn the heat up to medium-high and cook until it thickens.
Slice the bread in half lengthwise. Toast the bread if you’d like or cut into smaller sandwich pieces, slather vegan mayo and/or hot sauce on it or, serve it dressed with lettuce, tomato, and mayo.
Layer the baked fries over the bottom piece of the bread and spread some of the mushroom mixture on top of the potatoes. Put the top piece of bread on and enjoy!

GARDEN PO' BOY

Garden Po’ Boy
Serves 6

New Orleans folks cut crisp French bread in half, remove some of the soft bread center and fill that hollow with anything good to eat. The easiest way to grill vegetables is with a grill basket. It looks like a square metal bowl with lots of holes in it. This lets you to toss the vegetables freely without having them fall in the fire.

18 jumbo asparagus stems or smaller asparagus
4 large carrots, peeled and sliced lengthwise
6 scallions
3 large red onions, sliced ¼-inch thick
3 red bell peppers, quartered
4 Tbs. olive oil
2 tsp. mashed garlic
½ tsp. salt
½ tsp. freshly ground black pepper
2 18-inch French baguettes or 6 submarine rolls
8 oz. Boursin cheese or herbed goat cheese

Prepare medium charcoal fire, or preheat gas grill to medium.
Snap off ends of asparagus. Using vegetable basket, grill asparagus on all sides until done. Set aside.
Grill carrot slices and scallions in basket until done. When finished, grill onion slices and bell peppers. All vegetables should be cooked through and lightly charred.
Meanwhile, mix oil, garlic, salt and pepper in bowl. Pour over hot grilled vegetables. Toss gently.
Cut bread in half lengthwise. Tear out about one-third of interior to hollow it slightly. Spread bottom and top with cheese. Divide vegetables evenly on bottom parts of bread, and drizzle with any olive oil marinade left in bowl.
Place tops on loaves, and press lightly. Cut each baguette into 3 equal sections.

GRILLED VEGETABLE PO' BOYS

Grilled Vegetable Poboys


Nothing like a good summer time cook out. But what to throw on the grill for those vegetarians of the family? These Grilled Vegetable Po-boys make both a great addition to your tailgating menu and a quick, easy weeknight dinner.

Ingredients
Grilled vegetable marinade
1 cup olive oil/vegetable oil mix
1/4 cup rice wine vinegar
1 tablespoon chopped fresh garlic
1/4 tablespoon chopped fresh rosemary
1/4 teaspoons salt
1/4 teaspoon black pepper
Roasted garlic spread
1/4 cup roasted garlic
1/4 cup mayonnaise
1/4 teaspoon salt
1/3 teaspoon black pepper
Vegetables
1/2 pound Japanese eggplant, half peeled so eggplant looks “striped”, cut into 1/2 inch slices
1/2 pound red onion, cut into 1/2-inch slices
1 red bell pepper
1/2 pound zucchini, cut into 1/4-inch slices
1 cup grilled vegetable marinade
4 6-inch po’ boy loaves, cut in half horizontally
1 cup roasted garlic spread
tomato slices
lettuce, julienned
6 ounces fontina cheese, sliced
Directions

To prepare Grilled Vegetable Marinade: Combine all ingredients—oil, vinegar, garlic, rosemary, salt, and pepper—in blender container. Purée.

To prepare Roasted Garlic Spread: Combine all ingredients—garlic, mayonnaise, salt, and pepper—in blender container. Purée.

To prepare Vegetables: Combine eggplant, onion, zucchini, and marinade; mix well. Set aside to marinate for 20 minutes. Grill vegetables over hot coals until tender, turning frequently. Do not char. Peel the pepper and slice.

To serve, spread both halves of po’ boy loaves with roasted garlic spread. Place tomato and lettuce on bottom halves, then top with grilled vegetables and fontina cheese. Top with loaf tops. Slice each po’ boy in half and serve.

Serves 4

Recipe compliments of Chef Mitch Engleman, The Redfish Grill
Return

HONEY VANILLA POTS DE CREME

Honey Vanilla Pots de Crème



Impossibly delicate honey sweetened vanilla pots de crème with fresh strawberries.

Recipe type: Dessert
Makes: 4 servings
Ingredients
For the Pots de Crème
1 cup whole milk
1 cup heavy cream
1 5-inch vanilla bean, split lengthwise
1/2 teaspoon ground cardamom
4 egg yolks
1/4 cup Nature Nate's Raw & Unfiltered Honey
pinch sea salt


For the Strawberry Topping
1 pint strawberries, hulled and sliced
2 tablespoons Nature Nate's Raw & Unfiltered Honey
2 tablespoons minced tarragon leaves plus more for garnish

Instructions
Preheat oven to 325 degrees F. Set out a 2-inch deep baking pan and fill with 1-inch water.
In a heavy bottomed saucepan, stirring frequently, heat milk and cream over medium high heat until mixture is steamy and small bubbles form along the edges, about 7 minutes. Remove from heat, scrape vanilla beans into mixture, and add the pods, cardamom, and sea salt. Cover; steep 10 minutes.
Whisk to combine egg yolks and honey in a large mixing bowl.
Strain warm cream mixture through a fine mesh sieve and discard vanilla bean pods. Whisking constantly, drizzle strained cream into yolk and honey mixture until base is well combined.
Ladle into 6 ounce ramekins or oven-proof jars. Place ramekins in prepared baking pan, and slide into oven. Bake until edges of custard are just set and a knife inserted in center comes out clean, 60 - 70 minutes. Carefully remove from water bath and set out to cool. Once cool, custard can be covered and chilled in the fridge or served at room temperature.
For the strawberry topping, fold together strawberries, honey, and tarragon. Let sit 10 minutes, then spoon onto custards along with any accumulated juices. Garnish with tarragon leaves and serve.
Pots de crème can be kept in the fridge for a day or two. Add strawberries just before serving.

SPAGHETTI SALAD

Spaghetti Salad Recipe
Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins

Serves: 15

The perfect side dish for a party, potluck, or BBQ because it feeds a crowd! It's also full of flavor and simple to throw together, making it an instant favorite!

1 pound thin spaghetti, broke into 3-4" pieces
3 Roma tomatoes, diced
1 medium zucchini, diced
1 medium yellow zucchini squash, diced
1 green pepper, diced
1 red pepper, diced
1 red onion, diced
1 cucumber, diced
2 (2.25 oz) cans sliced olives, drained
8 oz cheddar cheese, cut into small cubes
Dressing:
1 (16 oz) bottle Italian dressing
¼ cup grated Parmesan cheese
1 teaspoon paprika
¼ teaspoon garlic powder
Topping:
1 teaspoon Salad Supreme or Johnny's Seasoing (this is optional, but I love the little flavor boost it adds!)
Instructions
Cook spaghetti according to package directions, then rinse in cold water and drain. Set aside and let cool.
Place tomatoes, zucchini, squash, peppers, onion, cucumber, olives, and cheese in a large bowl. Add cooled spaghetti noodles and mix well.
In a small bowl, mix together dressing, Parmesan cheese, paprika, garlic powder. Pour on top of the spaghetti and vegetables and mix until completely combined. Sprinkle the top with Salad Supreme.
Let sit in the fridge for at least 2 hours before serving (this salad gets better with time, as the flavors meld together).

FUNERAL POTATOES

Funeral Potatoes

1 8 ounce container sour cream
1 can cream of chicken soup

½ cup butter, melted
Two pound package frozen, diced hash browns
1 cup Kraft Monterrey Jack shredded cheese
½ cup chopped onions
¼ teaspoon Salt
¼ teaspoon Pepper
½ cup bread crumbs
¼ cup melted butter
Instructions
Preheat oven to 350 degrees F
Combine sour cream, cream of chicken, and melted butter in a large bowl.
Add hash browns, grated cheese, and chopped onions. Stir well.
Add a shake of salt and pepper.
Pour into a 9x13 pan.
Covered with buttered bread crumbs.
Bake for 60 minutes, unless made the night before -- then cook for 45 minutes.

WHITE CHOCOLATE AND RED VELVET CHEESECAKE

Red Velvet-White Chocolate Cheesecake
This gorgeous, festive cake marries two favorite holiday cake flavors: red velvet and cheesecake. The cake features layers of white chocolate cheesecake alternated with red velvet cake layers, topped with white chocolate frosting and candy "leaves".
Yield: Makes 10 to 12 servings


CHEESECAKE LAYERS:
2 (8-in.) round disposable aluminum foil cake pans
1 (12-oz.) package white chocolate morsels
5 (8-oz.) packages cream cheese, softened
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract

RED VELVET LAYERS:
1 cup butter, softened
2 1/2 cups granulated sugar
6 large eggs
3 cups all-purpose flour
3 tablespoons unsweetened cocoa
1/4 teaspoon baking soda
1 (8-oz.) container sour cream
2 teaspoons vanilla extract
2 (1-oz.) bottles red liquid food coloring
3 (8-in.) round disposable aluminum foil cake pans
White Chocolate Frosting:
2 (4-oz.) white chocolate baking bars, chopped
1/2 cup boiling water
1 cup butter, softened
1 (32-oz.) package powdered sugar, sifted
1/8 teaspoon table salt
GARNISHES:
Store-bought coconut candies
White Candy Leaves

Preparation


1. Prepare Cheesecake Layers: Preheat oven to 300°. Line bottom and sides of 2 disposable cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

2. Microwave white chocolate morsels in a microwave-safe bowl according to package directions; cool 10 minutes.

3. Beat cream cheese and melted chocolate at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add 2 eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in 1 Tbsp. vanilla. Pour into prepared pans.

4. Bake at 300° for 30 to 35 minutes or until almost set. Turn oven off. Let cheesecakes stand in oven, with door closed, 30 minutes. Remove from oven to wire racks; cool completely (about 1 1/2 hours). Cover and chill 8 hours, or freeze 24 hours to 2 days.

5. Prepare Red Velvet Layers: Preheat oven to 350°. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 2 1/2 cups sugar, beating until light and fluffy. Add 6 eggs, 1 at a time, beating just until blended after each addition.

6. Stir together flour and next 2 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 tsp. vanilla; stir in food coloring. Spoon batter into 3 greased and floured 8-inch disposable cake pans.

7. Bake at 350° for 20 to 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; cool completely (about 1 hour).

8. Prepare Frosting: Whisk together chocolate and 1/2 cup boiling water until chocolate melts. Cool 20 minutes; chill 30 minutes.

9. Beat 1 cup butter and chilled chocolate mixture at low speed until blended. Beat at medium speed 1 minute. Increase speed to high; beat 2 to 3 minutes or until fluffy. Gradually add powdered sugar and salt, beating at low speed until blended. Increase speed to high; beat 1 to 2 minutes or until smooth and fluffy.

10. Assemble Cake: Place 1 layer Red Velvet on a serving platter. Top with 1 layer Cheesecake. Repeat with remaining layers of Red Velvet and Cheesecake, alternating and ending with Red Velvet on top. Spread top and sides of cake with White Chocolate Frosting. Store in refrigerator.

NEW ORLEANS PO' BOY BREAD

Known for its irresistibly crunchy crust and sparse crumb, this bread is the ideal po'boy canvas, or cut it into quarters and serve with crab maison.

MAKES 4 LOAVES

2 tbsp. sugar
2 (1⁄4-oz.) packages active dry yeast
2 tbsp. vegetable shortening
6 cups bread flour
1 tbsp. kosher salt

Place 1 tbsp. sugar, yeast, and 2 cups water heated to 115° in the bowl of a stand mixer fitted with a hook; let sit until foamy, about 10 minutes. Add remaining sugar and shortening, and then add flour and salt. Mix on low speed until dough forms; increase speed to medium-high and knead dough until smooth, 8–10 minutes. Remove bowl from mixer and cover with plastic wrap; let sit until doubled in size, 1 1⁄2–2 hours.
Uncover dough and transfer to a floured work surface; knead briefly to form a ball. Divide dough into quarters and shape each quarter into a 16"-long thick rope. Place two ropes each on a parchment paper-lined baking sheets, and cover with plastic wrap; let sit until doubled in size, 1–1 1⁄2 hours.
Heat oven to 375°. Using a sharp knife or cutting blade, slash a long line down the middle of each loaf. Bake loaves until light brown and an instant read thermometer inserted into the center of each loaf reads between 208°–212°, about 30 minutes. Let cool for 15 minutes before serving.

CONGO BARS

Chocolate chip blonde brownies



2 3/4 cups flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter, room temp
2 cups brown sugar
3 eggs
1 teaspoon vanilla extract
11.5 ounce package semi sweet chocolate chips

Instructions
Preheat oven to 350 degrees. Sift flour, baking powder and salt in a large bowl. Set aside. Combine butter and sugar using a mixer until blended.
Add eggs, one at a time to sugar mixture. Add vanilla and mix. Add flour and mix until combined. Stir in chips by hand. Spread in greased 13x9 pan and bake for about 30 min. Let cool before cutting. Makes 16 bars.

CHOCOLATE PIE

Grandma’s Chocolate Pie

½ c. cocoa
¼ cup cornstarch
3 egg yolks
1 ½ c. sugar
¼ tsp. salt
2 c. milk
1 tsp. vanilla

This recipe does not have meringue on it. You could make the meringue if you want.
Mix cocoa, cornstarch, beaten egg yolks; sugar and salt and vanilla, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Pour into a pre-baked pie shell. Put in the fridge to chill.

APPLE HARVEST BUNDT CAKE

This is a fantastic Bundt cake that my grandmother used to make for Thanksgiving. It has been a family favorite for years!


Apple Harvest Pound Cake with Caramel Glaze

makes 1 - 9 inch Bundt cake

Ingredients:


2 cups white sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt
2 medium Granny Smith apples - peeled, cored and chopped
1 cup chopped walnuts
1/2 cup butter or margarine
2 teaspoons milk
1/2 cup brown sugar
Instructions:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.

BAKED WHOLE PINEAPPLE

LET'S MAKE THIS RECIPE!
Ingredients
Frozen Yogurt
6 cups Tillamook Plain Natural Yogurt
¾ cup sugar
1 teaspoon vanilla extract, or 1 scraped vanilla bean (optional)
Pineapple Chips
1 large ripe pineapple
½ cup granulated sugar
2 cups pineapple juice
Rum Roasted Pineapple
Pineapple, cleaned, cored and sliced into rings
¾ cup granulated sugar
1 vanilla bean
Brown sugar
Pineapple juice
2-3 tablespoons rum
Directions
Frozen Yogurt

STEP 1

Strain yogurt by lining a mesh strainer with a few layers of cheese cloth, then scraping 2 cups of plain yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours (make sure you have a dish to collect strained liquid).

STEP 2

Mix together 3 cups of strained yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.

STEP 3

Freeze in your ice cream maker according to the manufacturer's instructions.
Pineapple Chips

STEP 1

Cut the ends and all skin off of one whole pineapple. Place on slicer and cut about 12 thin slices off the pineapple. Reserve the rest for the Rum Roasted Pineapple.

STEP 2

Cut the core out of the middle so you are left with perfect rings. Mix the sugar and pineapple juice to make a simple syrup.

STEP 3

Dip the pineapple in the syrup for 30 seconds. Remove from syrup with a slotted spoon and immediately place slices on a baking sheet and dust with powdered sugar. Dry in an oven at 200˚F for 30-45 minutes.
Rum Roasted Pineapple

STEP 1

Preheat oven to 450° F.

STEP 2

Split vanilla bean and scrape seeds into granulated sugar. Rub together with your hands to disperse evenly.

STEP 3

Place pineapple rings and scraped vanilla bean in baking dish and sprinkle with vanilla sugar and brown sugar. Pour in pineapple juice and rum.

STEP 4

Roast in oven until pineapple is cooked through and nicely caramelized (25-35 minutes). You will need to baste and occasionally add water to make sure pan sauce does not dry out or burn.
Assembly

STEP 1

Place roasted pineapple rings on plate and drizzle with sauce from pan.

STEP 2

Fill hole in pineapple ring with Tillamook Passion Fruit Orange Guava Yogurt, and top with frozen yogurt and pineapple chips.

TEXAS FLOOD PIE

Texas Flood Pie

Prep time
15 mins
Cook time
10 mins
Total time
25 mins

Chocolate, chocolate, and more chocolate...and peanut butter... and marshmallows...and pecans.. This easy pie has it all, piled high and ready for any potluck or special occasion.
Serves: 10 servings

For Crust
2 sleeves Ritz crackers
½ cup salted butter, melted and allowed to become golden brown
½ teaspoon vanilla salt, optional (but good)
For Dark Chocolate Ganache
1 cup bittersweet chocolate chips
½ cup heavy (whipping) cream
1 tablespoon butter
For Peanut Butter Mousse
1 cup plus 2 tablespoons heavy (whipping) cream (divided use)
8 ounces cream cheese, room temperature
1 cup creamy peanut butter
1 cup powdered sugar
½ cup milk chocolate chips
For Topping
½ cup mini marshmallows
½ cup chopped pecans
½ cup chocolate chips (milk, bittersweet, or a combination)
For Milk Chocolate Ganache
½ cup heavy (whipping) cream
1 cup milk chocolate chips
1 tablespoon white corn syrup
1 tablespoon butter

For Crust
Preheat the oven to 400F
Put the crackers in the blender and pulse until they are crumbs.
Mix in the vanilla salt.
Mix with the butter and press into the bottom and up the sides of a 10-inch pie plate.
Bake for 10 to 15 minutes, or until set.
Remove from oven and cool.
Dark Chocolate Ganache
Bring the cream just under a boil in a large bowl in the microwave or in a heavy pan on the stove.
Remove from heat.
Add the chocolate and butter. Stir until melted and smooth.
Spread the chocolate over the crust and place in the freezer.
Peanut Butter Mousse
Whip the cream until peaks form but be careful not to overwhip.
Set aside
Melt the ½ cup chocolate chips with the 2 tablespoons heavy cream.
Stir until smooth.
Allow to cool.
Beat the cream cheese, peanut butter, cooled chocolate mixture, and sugar together until smooth and blended.
Whip in the cream being careful not to deflate the mixture.
Pile on top of the ganache, sprinkle with the chopped pecans, and put back in the freezer for 20 minutes.
Milk Chocolate Ganache
Bring the remaining ½ cup cream just under a boil.
Stir in the chocolate chips, corn syrup, and butter.
Stir until well blended and shiny.
Spoon over the nut and marshmallow layer.
Return to the freezer until 20 minutes before serving.
Allow to stand at room temp for 20 minutes before cutting.

RUSSIAN SAUERKRAUT

Grandma’s Russian Sauerkraut

Ingredients
1 medium head of cabbage
about* 1 tsp coarse salt (I use kosher)
2-4 medium carrots (depending how much you want)

Directions
Make sure you have a spacious, clean area and some large jars that you can fit your fist inside of. Also, have a dark cover, smaller jars that fit into the neck of the larger jars, and bowls that the large jars will sit inside of comfortably (that was a mouth full (keyboard full?) …see pictures below for reference)
Begin by chopping the head of cabbage and shredding the carrot (you can use a hand shredder, fine chopper, or food processor for the carrot – I prefer by hand for cabbage)
Spread the cabbage across your work space and top with the shredded carrots. Sprinkle evenly with salt. Do not add more than the 1 tsp at this stage.
Time to get active! Pretend you are massaging the veggies. Do this until they begin releasing juice
Once juices are releasing and the veggies are softer, taste the mixture. It should be a pleasantly salty. If it is not salty enough, you can add more salt – just make sure to do a small amount at a time. The amount may vary based on the size of the head of cabbage
It is now time to stuff jars! Begin putting the mixture in one jar at a time (note the liquid on the counter that was released from the veggies)
Once the jar begins to look full, push down on the mixture with your fist with a lot of strength
Keep doing this until the jar is full. The more veggies you add, the more juice there will be
Eventually, the veggies will be near the top and the juice will be to the rim. This is where you want it to be – don’t loose the juice!
You will now want to put something heavy inside. I filled smaller bottles/jars with water and used those. You will also want to put the jar on top of a liner, as the fermentation will cause foaming and additional juices to be released. NOTE: make sure none of the veggies are exposed to air and it’s packed in tightly, as not doing those things can cause mold to grow.
Cover your creation with a towel (or a pillow case like I did) and let it ferment for a few days. Depending on the temperature in your home, it can take 3 days or more. In the summertime, it took 3 days. Wintertime will be different.
To see if it is complete, take off the cover, remove the bottle, get a clean fork, and taste it!
Variation: you can also try adding garlic and/or dill and/or beets etc – make it yours! Mine kept really well until I finished eating it… about 4 or 5 months in the refrigerator. I’m sure it will keep longer though.

SPICY DILL PICKLES

Spicy Dill Pickles

Total Time:
47 min
Prep:
30 min
Cook:
17 min
Yield:6 pints of pickles
Level:Easy

24 pickling cucumbers (kirbys), each between 3 and 4-inches long
6 small bunches fresh dill
1 small yellow onion, peeled and thinly sliced
12 cloves garlic, peeled and crushed
6 dried small red chili peppers
1 1/2 teaspoons black peppercorns
3 cups water
3 cups apple cider vinegar
1/2 cup pickling salt
1/4 cup granulated sugar


Place the cucumbers in a large bowl and cover with cold water. Refrigerate for at least 6 hours or overnight.

Sterilize 6 pint-sized jars and 6 lids in a hot water bath according to the manufacturer's instructions. Divide the dill, onions, garlic, peppers and peppercorns among the jars. Drain the cucumbers and tightly pack into the jars.

Bring a large pot or canner of water to a boil.

In a medium pot, combine the vinegar, water, salt, and sugar, and bring to a boil. Boil for 2 minutes to dissolve the salt and sugar.

Pour the hot liquid over the cucumbers, leaving a 1/2-inch of headspace at the top of each jar. Tap the jars on the counter to dispel any air bubbles, cover with lids and rings, and seal tightly. Place the jars in the pot or canner of boiling water and process for 15 minutes. Remove carefully with tongs and when cool, store in a cool, dry place for at least 3 weeks before opening.

Note: If tap water in your area is hard or high in mineral content, use bottled water to prevent discoloration.

HOMESTYLE SCHOOLHOUSE MACARONI SALAD

Homestyle Macaroni Salad
8 to 12 servings


2 cups macaroni
1 red bell pepper, diced
2 stalks celery, diced
1/2 red onion, diced
1/2 cup mayonaise
1/2 cup sour cream
1 1/2 tablespoons vinegar
2 teaspoons mustard
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper


Cook macaroni according to package directions; rinse under cool water.
To macaroni add bell pepper, celery, and onion.
Combine mayonnaise, sour cream, vinegar, mustard, sugar, salt and pepper.
Pour dressing over salad and mix thoroughly.
Chill before serving.
Enjoy!

RUSSIAN GRANDMA'S PICKLED TOMATOES

Russian Grandma’s Pickled Tomatoes

2 clean 1.5 l or 2 quarts glass jars (or equivalent)
1.5 kg or 3.3 lb tomatoes, washed and dried
4 cloves garlic, sliced
4 bay leaves
1 bunch parsley
1 bunch dill (better with seeds)
1 stalk scallions
2-3 oak leaves
tarragon, summer savoury, cherry, blackcurrant and horseradish leaves (optional)
2 tablespoons black pepper (or pepper mix)
5-6 tablespoons salt
2 tablespoons sugar
2 tablespoons white wine vinegar (optional)


In a big pot, sterilize jars and lids in boiling water for 15 minutes. Remove them from water with cooking tongs.
Put tomatoes, garlic, bay leaves, parsley, dill, scallions and oak leaves (tarragon, summer savoury, cherry, blackcurrant and horseradish leaves if using) in jars. Fill jars with boiling water.
Pour the water from jars to a pot, add black pepper and let boil for 5 minutes. Add salt, pepper and vinegar (if using) and pour it back in jars. If tomatoes are not completely covered, add boiling more water. Firmly close the lids. Turn the jars upside down for 2-3 days.
Pickled tomatoes are ready within 2 weeks. Store them at a room temperature or lower before opening. Once you open the jar, store it in the fridge for 6 weeks. Enjoy!

BRAISED CHICKEN THIGHS

Braises Chicken Thighs

6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat
1 tablespoon Emeril's Original Essence or Creole Seasoning
1 teaspoon salt
1/2 cup plus 1 tablespoon all-purpose flour
2 teaspoons olive oil
3 tablespoons unsalted butter
2 cups thinly sliced yellow onions
1 tablespoon minced garlic
6 sprigs fresh thyme, tied in a bundle, or 2 sprigs fresh rosemary
1/4 teaspoon freshly ground black pepper
3 cups chicken stock or canned, low-sodium chicken broth
1/4 cup chopped fresh parsley
Steamed white rice, for serving

Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.

Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.


Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.


Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.


Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.


Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.