SWEET CORN ICE CREAM

Sweet Corn Ice Cream

prep time: 15 mins

cook time: 20 mins

chill & freeze time: 12 hrs

 

servings: 16

  INGREDIENTS   

• 3 ears yellow corn, kernels removed from cobs
• 2 cups heavy cream
• 1 cup whole milk
• 1 cup superfine sugar, divided
• 6 egg yolks
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 16 Hawaiian rolls or sweet rolls of choice

  INSTRUCTIONS   

• Place corn kernels (and any excess corn milk), cobs, cream, milk, and half of sugar in a saucepan and simmer until sugar dissolves, about 5 minutes. Remove from heat, cover and allow mixture to steep for 1 hour.
• Remove cobs, pour mixture into a blender and puree. Strain mixture through a fine sieve and pour back into the saucepan. Heat mixture until scalding.
• Place remaining sugar, yolks and salt into a mixing bowl and whisk together until light and fluffy.
• Once cream mixture is scalding, add 1 cup to yolk mixture, whisking to prevent the mixture from scrambling.
• Add tempered yolk mixture to saucepan and whisk together. Allow mixture to scald until mixture thickens enough to coat the back of a spoon, 3 to 4 minutes.
• Strain ice cream through a cheesecloth lined sieve into a mixing bowl. Place bowl into an ice bath and stir in vanilla extract.
• Allow mixture to sit until room temperature. Cover ice cream and chill in the refrigerator for 8 to 12 hours (overnight).
• Freeze ice cream according to your machine’s manufacturer’s instructions.
• Scoop ice cream into split Hawaiian rolls and serve immediately.

  NOTES  

CHOW CHOW ll

Chow Chow

Course Appetizer, Condiment, Side Dish

Cuisine American

Keyword southern-chow-chow

Prep Time 20 minutes

Cook Time 25 minutes

Marinate time 8 hours

Total Time 8 hours 25 minutes

Servings 4 pints

Ingredients

• 2 lb chopped green cabbage (around 10 cups)
• 2 large green tomatoes seeded and diced
• 1 jumbo vidalia onion diced
• 1 large green bell pepper seeded and diced
• 1 large red bell pepper seeded and diced
• 1 1/2 Tbsp pickling salt
• 1 Tbsp mustard seeds
• 2 tsp celery seed
• 1 1/2 cups apple cider vinegar
• 1 1/2 cups white distilled vinegar
• 3 cups granulated sugar
• 1 Tbsp prepared mustard
• 2 tsp red pepper flakes adjust to taste
• 1 tsp turmeric
• 1 tsp allspice
• 1/2 tsp ground ginger
• 2 cloves garlic minced

Instructions

• In a large non-reactive mixing bowl, mix together the cabbage, tomato, onion, bell peppers and salt. Mix well, then cover and chill for 8 hours or overnight. Drain liquid.
• In a large non reactive pot toast the mustard and celery seeds over medium-high heat about 1 minute or until fragrant, moving pot constantly. Add both vinegars, sugar, mustard, red pepper flakes, allspice, turmeric and ginger. Bring to a boil, then lower the heat and simmer for 10 minutes.
• Add the drained cabbage mixture and minced garlic to the pot. Mix well. Increase the heat and bring to a boil for 5 minutes then lower the heat to medium-low and simmer for 20-25 minutes or until slightly thickened, to allow flavors to fully bloom and the juice to reduce. (Cabbage should still have a slight crunch) 
• Remove from the heat and allow to cool to room temperature in the pot, uncovered. Pack in sterilized jars. May store chilled for up to one month.

Notes

The best way to divide this into jars is, to use a slotted spoon to evenly pack the chow chow into prepared jars. Then fill the jars evenly with the juice left in the pot. 

EPIC EGGNOG

My annual Eggnog post...

EPIC EGGNOG
Epic Eggnog 
   Here it is:  an opulent, completely decadent and very convivial eggnog.  This is one of my most requested recipes, and for good reason.  If you've only had the supermarket versions prepare yourself.  A lot of people won't take the trouble to make the stuff.  They will just get a few quarts of boughten eggnog, add some eggnog ice cream and whiskey to taste.  That will do, but this New Orleans version using Myers Rum and Bourbon (Maker's Mark please).  The recipe can be cut in half or even quartered, just don't make it too far ahead or it will "wilt".  Not for the faint of heart.  Makes about 30 punch cups.

12 large eggs, separated
1 cup sugar
1/2 cup Myers Dark Jamaican rum
2 1/2 cups best-quality bourbon (Maker's Mark)
3 cups heavy whipping cream
1 cup milk
1 to 1/2 cups heavy whipping cream WHIPPED
Freshly grated nutmeg, for serving

Combine the egg yolks with 1/2 cup of the sugar in a mixing bowl and beat until the mixture is creamy and thick.  Use an electric mixer for best results.  Add the rum and bourbon and beat thoroughly.  Add the cream and milk and beat, beat, beat again. 

Beat the egg whites until they hold a soft peak.   Gradually add the remaining 1/2 cup sugar, beating until the whites hold a stiff peak-don't, however, let them get "grainy".  Fold them into the yolk mixture.  Chill thoroughly until serving time.

Pour the eggnog into a CHILLED punch bowl and gently fold in the whipped cream.  Grate nutmeg over the top and serve.

NOTE:  If you make the eggnog ahead, it will liquify-and that's a very poor eggnog.  Southern eggnog is righ and thick, so serve it soon after it is mixed.

BLEU CHEESE PENNE WITH SHRIMP

Bleu Cheese Penne with Shrimp

This pasta recipe comes from Keys to the Kitchen: Gracefully ReKeyed, which was published in 2008 by the Episcopal Church Women of Saint Peter’s Church in Washington.

by Community Cookbook Series

Bleu Cheese Penne with Shrimp 

Yields: 6 servings.

6 bacon slices
2 garlic cloves, minced
8 ounces fresh mushrooms, sliced
2 tablespoons white wine
1 cup chicken broth
1 pound raw shrimp, peeled and deveined
16 ounces penne pasta, cooked
2 cups whipping cream
pepper to taste
4 ounces crumbled bleu cheese
4 green onions, sliced
1 cup Roma tomatoes, seeded and cubed

Cook bacon in a large skillet over medium heat until crisp; remove bacon, reserving two tablespoons of drippings in the skillet. Coarsely crumble bacon and set aside. Sauté garlic and sliced mushrooms in reserved drippings until tender. Remove from the skillet. Deglaze the skillet with wine; add the chicken broth, and heat to simmer. Add raw shrimp, and cook 3 to 5 minutes until slightly pink. Stir in cooked pasta, garlic, mushrooms, whipping cream, and pepper; simmer over medium-low heat, stirring often, until sauce is thickened. Stir in bleu cheese, bacon, green onion, and tomato. Serve hot.

BAKED FRENCH EGGS

Baked French Eggs

Course Breakfast

Cuisine American

Keyword baked-french-eggs

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 12 eggs

Author Melissa Sperka

Ingredients

• 12 large eggs or desired amount
• 8 oz grated or shredded Parmesan cheese
• 1/2 cup heavy cream more or less depending on how many eggs being prepared
• salt and black pepper to taste

Instructions

• Preheat the oven to 425°F. Spritz each muffin cup with butter flavored cooking spray. Crack an egg into each cup.
• Drizzle each egg with 1-2 tsp of heavy cream. A drizzle of melted butter will work, too. Season with salt and freshly ground pepper to taste and sprinkle with 1 Tbsp of Parmesan cheese.
• Place the eggs into the oven and cook 7-8 minutes for soft, 9-10 minutes for semi-soft and 11-12 minutes for firm centers. Garnish with additional Parmesan cheese and serve immediately.

Notes

For a nice variation, line the muffin cups with a piece of Canadian bacon, ham or a cooked sausage patty. For a vegetarian twist, a bed of spinach. Then crack the egg into the center and bake.

RABBIT AND DUMPLINGS

RABBIT AND DUMPLINGS

INGREDIENTS:

For the rabbit:

• 4-5lb whole rabbit/s
• 1 medium-sized onion, chopped into large pieces
• 3 carrots, chopped into large pieces
• 3 celery stalks, chopped into large pieces
• salt & pepper

For the dumplings:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• pinch or 2 of salt
• 2 Tablespoons butter
• 1 cup milk

DIRECTIONS:

For the rabbit: Place rabbit, onion, carrots and celery into a very large soup or stock pot. Add enough water to cover the rabbit. Bring to a heavy boil, then lower the heat to a simmer. Place a lid on top and cook for an hour, flipping the rabbit halfway through. Carefully remove the rabbit to a plate.

Strain the rabbit broth through a large strainer lined with cheese cloth. Discard the vegetables and reserve 8 cups broth for the dish. Store the remaining broth in the refrigerator.

Remove meat off the rabbit and shred. Reserve 3 cups for the dish and store the remaining meat in the refrigerator.

For the dumplings: Combine flour, baking powder and salt in a large bowl. Cut the butter into the flour using a pastry blender, a fork, or your fingers. Add milk about 1/4 cup at a time, stirring between batches, until the dough comes together in a ball.

Working in batches, place the dough onto a heavily floured work surface. Flour a rolling pin, and roll the dough out thin. Don’t be afraid to keep adding more flour. If you don’t, the dough will stick to the board or counter. Using a pizza cutter, cut the dough into approximately 2″ x 2″ squares.

Flour a large plate or platter to place the dumplings on while you roll and cut out the rest of the dough. Generously sprinkle flour between each layer as you place them on the platter so they don’t stick together.

For the rest of the dish: Bring 8 cups rabbit broth to a boil and add dumplings in one at a time while gently stirring to prevent them from sticking together. Don’t worry about too much flour from the dumplings getting into the broth. The more that gets in there, the thicker the sauce will be.

Cook dumplings for 10-15 minutes, stirring occasionally and more often towards the end so they don’t stick to the bottom of the pot. When dumplings are cooked, turn off the heat and add in 3 cups shredded rabbit. Season with more salt & pepper to taste, and serve.

CAULIFLOWER PARMESAN

  Cauliflower Parmesan 

YIELD 6 servings

1 hour 15 minutes

Think of cauliflower Parmesan as the winter analogue to eggplant Parmesan. This fried cauliflower is worth making all on its own, with golden, crisp florets that are impossible to stop eating. But they’re even better when given the parm treatment — baked with marinara sauce, mozzarella and grated Parmesan cheese until bubbling and browned. If you’re not a cauliflower fan, this recipe also works with broccoli.

TIME

 INGREDIENTS

1⁄2 cup all-purpose flour

4 large eggs, lightly beaten

3 cups panko or plain unseasoned bread crumbs

Kosher salt, as needed Black pepper, as needed

1 medium head cauliflower, trimmed and cut into 2-inch florets

1⁄2 cup olive oil, for frying (more as needed)

5 cups Simple Tomato Sauce (see recipe (http://cooking.nytimes.com/recip es/1017173-simple-tomato-sauce))

1 cup finely grated Parmesan, preferably Parmigiano-Reggiano

1⁄2 pound fresh mozzarella, torn into bite-size pieces

PREPARATION

Step 1

Heat the oven to 400 degrees. Place flour, eggs and panko into three wide, shallow bowls. Season each generously with salt and pepper. Dip a cauliflower piece first in flour, then eggs, then coat with panko. Repeat with remaining cauliflower.

Step 2

Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry cauliflower in batches, turning halfway through, until golden brown. Transfer fried cauliflower pieces to a paper towel-lined plate.

Step 3

Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Scatter half cauliflower mixture over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan and repeat layering, ending with a final layer of sauce and Parmesan.

Step 4

Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.

WHIPPED COFFEE

 I Tried the Viral Whipped Coffee That Everyone’s Talking About—Here’s What I Thought

I guess it pays to keep a stash of instant coffee in your house. By Ariel Klein Updated March 30, 2020

One of the most difficult parts of having to stay at home is not being able to visit my local coffee shop each morning. And since I rely on caffeine to help me function in the early hours, I decided I was going to have some fun with my at-home coffee order, and maybe even hone some new barista skills. While I typically order a cold brew with almond milk or an iced latte, I wanted to challenge myself to the latest internet craze: dalgona coffee, aka “whipped coffee.” It all started with a TikTok video that was posted on March 14, and has since gotten more than 10 million views.

RELATED: If Cold Brew Coffee Is Your Caffeinated Drink of Choice, Here's What You Should Know

So, what is whipped coffee? Well, it’s basically the opposite of a latte. Instead of spooning frothy milk on top of coffee, the whipped fluffy coffee goes on top of the milk. All you have to do is mix together equal part instant coffee, granulated sugar, and water—about 2 tablespoons of each. I recommend whisking your ingredients in a KitchenAid mixer or

 with an electric whisk. The goal is to make the texture light and airy, like you would with whipped cream. Once your coffee begins to form stiff peaks, you know you’re done.

Grab a glass with some ice and your favorite milk of choice (I used oat milk), and spoonful the coffee on top. Lastly, use your straw or a spoon to mix it all up, and voila! If you prefer hot coffee, you can make whipped coffee and pour it over some warm milk, too.

As someone who considers themselves to be somewhat of a coffee snob, I was a little skeptical about using instant coffee. But much to my surprise, this drink was undeniably tasty and super simple to make. I also loved how the consistency was smooth and creamy. And shockingly, it wasn’t as sweet as I anticipated. I think whipped coffee might be the best caffeinated beverage for those who don’t love traditional coffee.

While I don’t think I’ll be making whipped coffee every morning, it was fun to try something new. I think I may make it again once it gets warmer out—and maybe I’ll add in a shot of Kahlua for good measure.

SOUTHERN SOUTHERN PIMENTO MAC AND CHEESE

 Southern Pimiento Mac and Cheese

 Hands-on Time Total Time 20 Mins 20 Mins

Yield

Makes 6 to 8 servings

Undercook the pasta by 1 minute. It will continue to cook in the creamy sauce while the crumb topping toasts under the broiler.

Ingredients

1/4 cup plus 1 1/2 tsp. kosher salt, divided

1 qt. milk

6 tablespoons butter, cut into pieces

6 tablespoons all-purpose flour

1 pound pasta (such as penne, cavatappi, or rotini)

How to Make It

Step 1 Preheat broiler with oven rack 8 to 9 inches from heat.

Step 2 Bring 1/4 cup salt and 4 qt. water to a boil in a large covered Dutch oven over high heat.

Step 3 Meanwhile, microwave milk in a microwave-safe 1-qt. glass measuring cup covered with plastic wrap at HIGH 3 minutes. While milk is heating, melt butter in a 12-inch cast-iron skillet

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 2 (8-oz.) packages shredded extra- sharp Cheddar cheese

1/2 cup grated sweet onion

2 tablespoons fresh lemon juice

1 tablespoon Worcestershire sauce

1 teaspoon hot sauce (such as Tabasco)

1/2 teaspoon freshly ground black pepper

1 1/2 cups panko (Japanese breadcrumbs)

2 teaspoons olive oil

2 (7-oz.) jars diced pimiento, drained

2 (2.52-oz.) packages fully cooked bacon, diced

2 tablespoons chopped fresh chives

over medium heat. Reduce heat to medium-low; add flour, and cook, whisking constantly, 2 minutes. Gradually whisk in hot milk. Increase heat to medium-high, and bring to a low boil, whisking often.

Step 4 Add pasta to boiling water, and cook 8 minutes.

    Step 5

continue to cook sauce, whisking often, 6 minutes. Remove from heat; whisk in cheese, onion, lemon juice, Worcestershire sauce, hot sauce, 1 1/2 tsp. salt, and 1/2 tsp. pepper. Cover.

Step 6 Stir together panko and olive oil.

Step 7 Drain pasta, and fold into cheese sauce. Stir pimiento and bacon into pasta mixture. Sprinkle with panko mixture.

Step 8 Broil 1 to 2 minutes or until breadcrumbs are golden

Meanwhile,

      

 brown. Sprinkle with chives; serve immediately.

    

BELLINI

Bellini

14 Ratings

Ingredients

1 1/2 pounds very ripe white peaches (about 6) 2 tablespoons (or more) fresh lemon juice

1 tablespoon (or more) sugar

1 750-ml bottle chilled Prosecco

Recipe Preparation

Bring a large pot of water to a boil. Using the tip of a paring knife, make two 1" cuts on the bottom of each peach, forming an X. Add peaches to water and cook just until skin begins to peel back at each X, 30–40 seconds. Using a slotted spoon, transfer peaches to a large bowl of ice water; let cool. Peel peaches. (Alternatively, use a vegetable peeler with a serrated blade to peel peaches)

Halve peaches; discard pits. Chop fruit; transfer to a large bowl. Add 2 Tbsp. lemon juice and 1 Tbsp. sugar; toss to evenly coat. Press plastic wrap against peaches to prevent discoloration. Chill for 20 minutes.

Transfer peach mixture to a blender. Purée until smooth. Strain purée through a fine-mesh sieve into a large pitcher. Season to taste with more lemon juice or sugar (if adding more sugar, be sure to stir until it dissolves). Add Prosecco, then stir slowly to blend (stirring gently will prevent Prosecco from foaming up). Gently divide Bellini among Champagne glasses.

TAMALE PIE MIX UP

 Tamale Pie Mix-up

 Active Time

35 Mins

Total Time 1 Hour 40 Mins

Yield

8 (serving size: about 1 cup)

Looking for an easy, one-pan way to feed a crowd? This homey, comforting casserole will fit the bill nicely. Ground beef, cornmeal, tomato sauce, and corn combine with a layer of gooey cheese to make a hearty take on tamale pie, minus the layers. Serve this dish with a big green salad and dinner is done!

Ingredients

2 cups whole milk

1 cup plain yellow cornmeal

2 tablespoons vegetable oil

2 cups chopped yellow onion (about 2 medium onions)

How to Make It

Step 1 Preheat oven to 350°F. Stir together milk and cornmeal; set aside.

Step 2 Heat oil in a large skillet over medium-high. Add onion, garlic, and bell pepper; cook, stirring occasionally, until the vegetables begin to soften, about 8 to 9 minutes. Add

    

 1 tablespoon minced garlic (about 3 garlic cloves)

1 large green bell pepper, chopped (about 1 cup)

1 pound ground beef

2 cups tomato sauce

1 cup frozen or drained canned corn

1 cup cup drained canned sliced black olives

2 tablespoons plus 1 tsp. chili powder

2 teaspoons kosher salt

1/2 teaspoon black pepper

6 ounces extra- sharp Cheddar cheese, shredded (about 1 1/2 cups)

Sour cream (optional)

Chopped fresh cilantro (optional)

beef; cook, stirring often, until meat crumbles and is no longer pink, about 7 minutes.

Step 3 Stir beef mixture into cornmeal mixture. Stir in tomato sauce, corn, olives, chili powder, salt, and black pepper. Transfer to a lightly greased 13- x 9-inch glass or ceramic baking dish.

Step 4 Bake in preheated oven until set and well browned around edges, 55 minutes to 1 hour. Remove from oven; sprinkle with cheese. Return to oven, and bake until cheese melts, 3 to 4 minutes. If desired, top servings with a dollop of sour cream and sprinkle with cilantro.