- 15 cups cubed sweet potato (about 5 lbs)
- ½ cup coconut milk
- ¼ cup maple syrup (the real stuff!)
- 1 tsp vanilla
- 1 tsp pink Himalayan salt
- 1 large egg, lightly beaten
- Cooking spray
- ¾ cup brown rice flour
- ¼ cup almond flour
- ¼-½ cup coconut oil
- ¼ cup maple syrup
- ¼ cup maple flakes (optional)
- ½ cup chopped almonds
- Preheat oven to 375 degrees.
- Put cubed sweet potato in a pot, cover with water, and bring to a boil. Reduce heat and simmer for 12-15 minutes until fully cooked. Drain.
- Place sweet potato, coconut milk, maple syrup, vanilla, and salt in a stand mixer (or a large bowl and use a hand mixer), beat a few times to combine. Add the egg and beat on medium speed until smooth and creamy. Spoon potato mixture into a 9x13 inch baking dish coated with cooking spray.
- Combine flours, coconut oil, and maple syrup & flakes in a bowl. Mix with your hands until the mixture resembles a coarse meal. You can also use a food processor. Add in chopped almonds, and sprinkle over potato mixture.
- Cover the dish with foil and bake for 15 minutes. Uncover and bake for an additional 30 minutes, until the topping is golden brown.
- 1 Tbsp unsalted butter, at room temperature
- 1 loaf French bread, cut into 18-20 1" thick slices
- 8 large eggs
- 2 cups eggnog
- 1 cup milk
- 2 Tbsp sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of kosher salt
- 8 Tbsp (1 stick) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 Tbsp light corn syrup
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ - ¾ cup whole red and green maraschino cherries
- Maple syrup
- To make the French toast, grease a 9" x 13" baking dish with the butter. Arrange the bread slices in the baking dish in two overlapping rows.
- Whisk together the eggs, eggnog, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl. Pour the egg mixture evenly over the bread slices, making sure the bread is well covered. Cover and refrigerate overnight.
- Preheat the oven to 350°F. Remove the baking dish from the refrigerator.
- To make the topping, whisk together the butter, brown sugar, pecans, corn syrup, cinnamon, and nutmeg in a medium bowl until thoroughly combined. Sprinkle the topping evenly over the bread.
- Bake for 30-40 minutes, until lightly browned. Remove the casserole from the oven and decorate with the maraschino cherries in clusters of three to look like holly berries. Serve with maple syrup.
Cook's Note: It's best to use day-old bread, so the custard can really absorb. The casserole can be made the night before and refrigerated. Perfect for Christmas morning
- 1 pound onions, sliced ¼-inch thick
- 3 Tbsp. olive oil
- 2 cloves garlic, minced
- ½ tsp. cumin, ground
- ½ tsp. coriander, ground
- 3 Tbsp. tamari soy
- 2 Tbsp. of your favorite BBQ sauce
- ½ tsp, sriracha
- 2 tsp. whole grain mustard
- 3 pounds ground turkey
- ¾ pound smoked turkey
- 1 cup seasoning mix
- 2 ½ Tbsp. butter
- 1 ¼ cups onions, diced
- 1 ¼ cups carrots, diced
- 1 ¼ cups celery diced
- 2 ½ Tbsp. fresh thyme, chopped
- 2 ½ Tbsp. fresh sage, chopped
- ½ Tbsp. fresh rosemary, chopped
- ½ cup milk
- 3 eggs
- 2 + 1 tsp. salt, divided
- 2 + 1 tsp. black pepper, divided
- 1 cup spinach
- 4 Tbsp. unsalted butter
- 1 ⅓ cups onions, diced small
- ⅔ cup celery, diced small
- ¼ cup flour
- 1 tsp. fresh thyme
- 1 tsp. fresh sage
- ½ tsp. fresh rosemary
- 3 cups chicken or turkey stock
- 1 ½ tsp. chicken boullion
- 2 tsp. fresh lemon juice
- Salt and pepper to taste
- 2 ½ pounds red skin potatoes
- 2 Tbsp. Kosher salt, divided
- Water to cover
- 8 Tbsp. butter
- 1 cup sour cream
- ¼ cup heavy cream
- ¾ cup sliced green onions
- 1 Tbsp. ground black pepper
- Preheat oven to 350°F
- Caramelize the onions over medium heat for 30 minutes.
- Transfer the onions to a blender or food processor. Add in the remaining ingredients and blend until smooth. Set aside to cool.
- In a large pan, melt the butter and saute the onions, carrots, celery and garlic over medium heat until softened and just translucent. About 10 minutes. Add in the thyme, sage and rosemary. Saute another 5 minutes. Season with 1 tsp. each salt and black pepper. Set aside to cool.
- Add the smoked turkey to a food processor and pulse until the meat is chopped in to small pieces. Combine the smoked turkey with the ground turkey, seasoning mix, sautéed herbs and vegetables, milk, eggs and 2 tsp. each salt and pepper.
- Spray two 10-inch loaf pans with non-stick cooking spray. Line the pans with parchment paper and spray them again. Fill the loaf pans with the meat mixture. Cover with foil.
- Place the loaf pan into a deep baking dish. Fill the baking dish with water ½ way up the loaf pan. Bake in a 350°F for about 1 hour and 15 minutes. While the meatloaf is baking make the gravy and potatoes. The meatloaf is done when a meat thermometer reads 160°F. Allow the meatloaf to cool completely in the pan. Remove from the loaf pan and slice into 1-inch thick slices.
- Sear each slice of meatloaf on both sides until heated through. Place the potatoes and a small bunch of spinach onto each plate. Top with gravy.
- In a large sauce pot, saute the butter, onions and celery until the vegetables are light brown in color. Stirring frequently, incorporate the flour to make a light roux. Add in the herbs and continue to stir for 1 minute.
- Whisk in the chicken stock and bullion. Bring the gravy to a simmer for 10 minutes. Whisk in the lemon juice and season with salt and pepper.
- Strain the gravy through a mesh sieve to remove any unwanted lumps. Set aside.
RED SKIN MASHED POTATOES:
- Place the potatoes and 1 Tbsp. salt into a large pot. Cover with cold water. Bring to a boil and then reduce to a simmer. About 30 minutes.
- Drain the potatoes and return to the pot.
- Add butter and sour cream. Coarsely mash the potatoes. Stir in the cream, green onions, salt and pepper. You can add more cream to reach your desired texture.
- Re-season with salt and pepper as needed. Keep warm.
- 3 whole eggs
- 1 Tablespoon vanilla
- 2/3 Cup sour cream
- 2/3 Cup buttermilk
- 1/4 Cup vegetable oil
- 1/2 Cup molasses
- 1 teaspoon ground ginger
- 1/4 teaspoon cloves
- ¼ Cup Flour
- 1 box spice cake mix (I used Duncan Hines)
Almond Spiced Cream Cheese Buttercream:
- 2 sticks (1 lb) unsalted butter, slightly softened
- 1 block (8oz) cream cheese
- 1 Tablespoon vanilla
- 1 teaspoon almond extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 Cup heavy cream
- 6-7 Cups sifted powdered sugar
White Chocolate Ganache Drip:
- 1 Cup chocolate chips or chocolate candy melts
- 1/4 Cup heavy cream
Makes 3x 6” rounds, 2x 8” rounds, or 24 cupcakes
- Preheat oven to 325 degrees. Prep cake rounds with a wipe of shortening and dust of flour. Set aside.
- In a medium bowl, whisk together the eggs, vanilla, sour cream, buttermilk, vegetable oil, molasses ginger, and cloves. Sift in the flour and cake mix. Whisk until just combined, don’t overmix. Split cake batter evenly between prepared cake rounds.
- Bake for 30-35 minutes, or until center is fully baked. Do not overbake. Remove rounds from the oven, let cool in the pan for less than 5 minutes, then flip upside down onto wire rack to cool to room temperature. Wrap and chill/freeze before frosting.
ALMOND SPICED CREAM CHEESE BUTTERCREAM
Makes 5 cups
- In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter and cream cheese on high until light and fluffy.
- Add in vanilla, almond extract, cinnamon, nutmeg, and heavy cream.
- Slowly add in the powdered sugar with the mixer on low speed about ½ cup at a time.
- Add in more heavy cream or more powdered sugar to achieve desired consistency.
WHITE CHOCOLATE GANACHE DRIP
- In a medium glass bowl, microwave the caramel and heavy cream for a minute.
- Stir and add to squeeze bottle for filling.
Green Gel Coloring
Wilton 1M Piping Tip
Basic Mother Dough (Pale Yellow):
- 2 ¼ cups “00” pasta flour
- 4 large eggs
Leafy Greens Dough (Dark Green):
- 1 tablespoon salt
- 1 teaspoon baking soda
- ½ bunch of lacinato kale or other dark leafy green such as spinach (4 to 6 ounces, or about 2 packed cups baby spinach) or nettles
- 2 large eggs
- 2-¼ cups “00” pasta flour
Pepperoni Pizza Filling:
- 8 ounces low-moisture (not water-packed) whole milk mozzarella
- 3 ounces pepperoni slices (or other sliced salami of your choice, such as sopressata)
- ¼ cup canned tomato sauce
- 16 fresh basil leaves
- Flour, for forming balls of filling
BASIC MOTHER DOUGH (Pale Yellow):
- Combine the flour and eggs in the bowl of a standing mixer fitted with a paddle attachment and mix on low speed until a ball of dough forms. Continue to knead for 3 minutes, either by hand or in the mixer, so that the dough develops elasticity and silkiness. Cover the ball of dough in plastic wrap and let it rest at room temperature for 30 minutes before sheeting.
- Alternatively, you can let the dough rest for up to 24 hours in the refrigerator. The color sometimes fades after that, although the dough is still usable for up to 3 days.
LEAFY GREENS DOUGH (Dark Green):
- In a large saucepan over high heat, bring the salt, baking soda, 8 cups water to a boil. Add the kale and blanch it for 15 seconds. Strain and press out the water.
- Add the kale to a blender and wait 1 or 2 minutes for it to cool. Add the eggs and blend on low speed at first to combine, then increase the speed and puree until smooth.
- Strain the puree with a fine-mesh sieve over a small bowl to remove and discard any grainy threads. This should yield about 1 cup puree.
- In the bowl of a standing mixer fitted with a paddle attachment, combine the flour and puree. Mix on low speed until a ball of dough forms. Continue to knead for 3 minutes, either by hand or in the mixer, so that the dough develops elasticity and silkiness. Cover the ball of dough in plastic wrap and let it rest at room temperature for 30 minutes before sheeting.
- Alternatively, you can let the dough rest for up to 24 hours in the refrigerator. The color sometimes intensified after that, although the dough is still usable for up to 3 days.
BEET-PAPRIKA DOUGH (Bright Red):
- Put the beet in a small, non-metal bowl and cover with plastic wrap. Microwave for 50 seconds. Let sit for 2 minutes. Uncover and add to a blender along with the paprika and eggs. Blend on low speed to combine, slowly increasing speed until a smooth puree forms.
- Combine the flour and puree in the bowl of standing mixer fitted with a paddle attachment and mix on low speed until a ball of dough forms. Continue to knead for 3 minutes, either by hand or in the mixer, so that the dough develops elasticity and silkiness. Cover the ball of dough in plastic wrap and let it rest at room temperature for 30 minutes before sheeting.
- Alternatively, you can let the dough rest for up to 24 hours in the refrigerator. The dough will turn a reddish brown after that, although the dough is still usable for up to 3 days.
CHRISTMAS EMOJI RAVIOLONI
- Start with a base pasta sheet that is rolled to the second-thinnest setting on your pasta machine. You’ll need a top and bottom sheet, and both sheets should be 5- to 6-inch squares, though larger won’t hurt anything, and that way you’ll have plenty of room to cut them down to whatever size you wish.
- Roll out any dough you are using for your emoji design to the second-thinnest setting on your pasta machine.
- Paint a small amount of water onto the base sheets and press the design onto the center of the base sheet. Use a rolling pin to gently affix it to the base sheet.
- Once the emoji is complete, use a dry paintbrush to wipe away any excess water from the design. Use a rolling pin to gently seal the design to the base sheet, rolling gently back and forth in all directions so you don’t skew the design too much in any one direction.
- Fill the emoji ravioloni.
PEPPERONI PIZZA FILLING
- Combine the mozzarella, pepperoni, tomato sauce, and basil in a food processor and pulse until the mixture is uniform but still textured, with no large chunks. Do not overmix this filling or it will become unpleasantly grainy.
- Remove the filling en masse to a floured work surface and divide it into eight portions. Roll each portion together with floured hands as if you were making meatballs. Flatten the balls into discs about 1 inch thick. Store on a parchment-lined, floured sheet pan, covered, if using within 3 hours; otherwise cover the pan and refrigerate for up to 24 hours.
- Uncover the reserved bottom sheet of pasta and use your fingers to dab a small circle of flour in the middle of the sheet where you’ll place the filling. This helps keep the pasta touching the filling from getting soggy. Place about ¼ cup of your chosen filling on the flour circle. Use a brush to paint the base sheet with water around the filling so that the top sheet will adhere to it. Pick up your emoji top sheet and align it over the base sheet, pattern side up. Very gently set the top sheet over the filling, taking care to push air bubbles to the edges and avoid wrinkling the top sheet.
- Be sure to boil the sealed ravioloni no more than four at a time in a large stockpot. Boil ravioloni made with this filling for 4 minutes, so that the mozzarella has enough time in the hot water to melt. The ooziness cannot be beat. Since there’s plenty going on both aesthetically and inside the ravioloni, there’s no need for a complicated sauce. A browned butter sauce is recommended.
- 20 tablespoons (287 g) unsalted butter, cut into 20 pieces, room temperature
- ¾ cup (158 g) light brown sugar, packed
- 1 large egg yolk, room temperature
- 1 teaspoon real vanilla extract
- ¼ teaspoon peppermint extract
- 2 cups (272 g) all-purpose flour
- ¼ cup (21 g) unsweetened dark (Dutch process) cocoa powder
- ½ teaspoon sea salt
- ½ teaspoon baking powder
- ½ cup (96 g) sparkling sugar
- 1⅓ cups (160 g) dark chocolate, coarsely chopped
- ¾ cup (90 g) white chocolate, coarsely chopped
- ⅓ cup (77 g) peppermint candy, finely crushed and divided
TO MAKE THE COOKIES:
- In an electric stand mixer fitted with the paddle attachment, add the butter and brown sugar and mix on medium for about 4 minutes, or until well blended. With the mixer on low, add in the egg yolk, vanilla and peppermint extract and run for 2 minutes more or until completely blended. Scrape down the sides and bottom of the bowl to make sure everything is well incorporated.
- In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder. Add this to the butter mixture and run on low for 2 minutes, or until everything is combined and the dough has come together. Separate the dough into two hunks and shape each into a log with about a 2-inch (5-cm) circumference. It’s a little messy, but you can do it. Grab two pieces of plastic wrap, place a dough log on each, wrap tightly and roll the logs on the counter to round them out a bit. Place in the freezer for 1 hour or until firm.
- Preheat the oven to 350°F (177°C) and cover several baking sheets with parchment paper. Place the sparkling sugar in a pie plate or casserole dish. Set aside.
- Once the logs are firm and chilled, roll them in the sparkling sugar to coat and then cut 1⁄2-inch (1.3-cm) thick slices using a sharp knife. Place them on the baking sheets, leaving 2 inches (5 cm) between cookies. Place the cookies in the freezer for 10 minutes or the fridge for 20 minutes.
- Bake one sheet at a time in center of the oven for 14 minutes. Let them cool on the baking sheet for 10 minutes and then transfer to a rack to finish cooling.
TO MAKE THE COOKIE COATING:
- In a medium, heat-safe bowl add the dark chocolate and set over a medium saucepan of simmering water. Do not let the bowl touch the water. Stir frequently until melted and smooth and then turn off the heat. In another medium, heat-safe bowl add the white chocolate and set over a medium saucepan of simmering water.
- Do not let the bowl touch the water. Do not let the water come to a boil. Stir frequently until melted and smooth and then turn off the heat.
- Dip the tops of the cookies in the dark chocolate, letting the excess chocolate run back into the bowl. Drop some drops of white chocolate over the top and use a toothpick to swirl white chocolate circles into the dark chocolate.
- Sprinkle the outer edges of the cookies with the crushed peppermint candy. Let the chocolate set before serving or storing.
- 1 cup macadamia nuts, roughly chopped
- 1 ½ cups sugar cookies, crumbled
- 1 teaspoon salt
- ½ teaspoon freshly grated nutmeg
- 6 tablespoons unsalted butter, melted
- 2 (8-ounce) packages cream cheese, at room temperature
- 2 (8-ounce) packages mascarpone, at room temperature
- 1 1/3 cups granulated sugar
- 1 tablespoons pure vanilla extract
- 1 tablespoon spiced rum
- 5 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- 1 ½ cup sour cream
- 1 tablespoons spiced rum
- 1 teaspoon pure vanilla extract
- ½ cup confectioners’ sugar
- Freshly grated nutmeg and Demerara sugar
Makes 8 to 10 servings
- Make Crust: Preheat oven to 350ºF. Place macadamia nuts, and sugar cookies in a food processor, pulse until finely ground, 15 to 20 times. Add salt and nutmeg and pulse to combine, 1 to 2 times. Add butter and process until mixture is evenly moist and hold together when pinched, 30 seconds to 1 minute. Press mixture evenly in the bottom and up the sides of a pie plate. Bake 10 minutes. Transfer to a cooling rack ; let cool. Reduce oven to 325ºF.
- Make Filling: Beat cream cheese, mascarpone, sugar, vanilla, and rum with and electric mixer on medium speed (If you beat at a higher speed it will create more air and you will have cracks in your cheesecake.) with an electric mixer until smooth, 2 to 3 minutes. Beat in eggs, one at a time. Pour mixture into cooled crust. Bake until just set (the center will be slightly wobbly), 50 to 60 minutes.
- Make Topping: Combine sour cream, rum, vanilla, and sugar in a bowl. Pour over pie and bake until set, 3 to 5 minutes. Transfer pie to a cooling rack and cool to room temperature. Transfer to the refrigerator and chill overnight.
- Just before serving: sprinkle with grated nutmeg and Demerara sugar.
Recipe Courtesy Nancy Fuller
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ¼ teaspoon kosher salt
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1 cup unsalted butter, at room temperature
- 1 cup firmly packed dark brown sugar
- ½ cup granulated sugar
- 1 large egg
- ¼ cup molasses
- ½ cup unsalted butter, at room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 ½ cups confectioner’s sugar
- 1 tablespoon milk, plus more as needed
- In a large bowl, combine the flour, baking soda, salt, and spices; set aside. In the bowl of a stand mixer, beat the butter and sugars together until they appear light and fluffy. Add the egg and mix to combine, scraping down the sides of the bowl once if needed.
- Working in three batches, add the dry ingredients, mixing between each addition until just incorporated. Remove the dough and turn it out onto a sheet of plastic wrap; form into a dish, wrap tightly and refrigerate until firm, at least 2 hours. Dough can be made up to 1 day ahead.
- Preheat the oven to 350˚. Remove the dough and cut it in half. Rewrap one half and place back in the fridge; let the other sit at room temperature for a few minutes to soften slightly. Lightly flour a work surface and your rolling pin and roll out the dough to ¼ inch thick.
- Line a baking sheet with parchment paper. Using cookie cutters, cut out the gingerbread men, and transfer to the prepared sheets. If the dough feels very soft, refrigerate the gingerbread men on the baking sheet for 15 minutes before placing in the oven to bake. Bake until cookies appear firm and like they’re just starting to crisp, 12-15 minutes. Remove and let cool on the sheet 5 minutes, then transfer to racks to cool completely.
- Meanwhile, make the sandwich filling. Beat together the butter, vanilla, and salt until fluffy. Add the confectioners’ sugar in 2 batches and beat on low speed until incorporated. Add the milk and beat until the mixture is thick but spreadable, adding more milk in1 teaspoon increments as needed. Spread some of the icing onto half of the cooled cookies, sandwich each with another cookie.
- Raw chestnuts
- Vegetable oil
- Preheat oven to 425 degrees
- Score raw chestnuts using a sharp knife for scoring tool on the flat side
- Lightly coat scored chestnuts with oil
- Place chestnuts on baking sheet or in cast-iron pan
- Roast chestnuts for 20 minutes - shell will curl when ready
- 3/4 cup all-purpose flour
- ½ teaspoon salt
- 3 eggs, room temperature
- 3/4 cup milk, room temperature
- ½ cup pan drippings from roast prime rib of beef (beef juices and oil)*
- * If you do not have enough pan drippings, add melted butter.
Sour Cream Horseradish Sauce
- ½ to 3/4 of a cup of fresh horseradish
- 1 cup Sour Cream
- 1 cup Sour Cream
- 4 tablespoons mayonnaise Hellmann’s
- 4 Tbs chopped chives
- Season the roast liberally with salt and pepper and let sit on a rack uncovered in your refrigerator for at least 3 to 4 hours or overnight.
- Start in a low oven about 250 or even less if possible depending on the size roast cook 3 to 6 hours, until it’s internal temperature is 130 remove from the oven and let roast rest for 30 min to an hour.
- Once meat is rested turn oven as hot as it gets and place roast back in the oven for 15 to 20 minutes till crispy and golden brown on the outside. Slice and serve.
At least two (2) hours or overnight before you will need this Yorkshire Pudding batter, prepare the batter (minus pan drippings), and place in the refrigerator. Yorkshire Pudding is cooked after you have taken your cooked prime rib roast out of the oven and you are letting it sit for the required resting period.
- In a large bowl, sift together the flour and salt; set aside.
- In another bowl, beat together the eggs and milk until light and foamy. Stir in the prepared flour/salt mixture just until incorporated and smooth. The batter will be like a very thin pancake batter.
- Cover bowl with plastic wrap and refrigerate at least two (2) hours (for best results, refrigerate overnight).
Cooking Yorkshire Pudding:
Traditionally Yorkshire Pudding is made in one large dish or your meat roasting pan and cut into wedges. For individual servings, I have found it is much easier to prepare them in muffin tins or popover pans.
- Pour the cooked prime rib meat drippings into your baking pan or muffin tins of choice. For a popover version, use popover pans or muffin pans, putting at least 1 teaspoon of meat drippings in the bottom of each well.
- Place the pan or pans in your oven and get the drippings smoking hot (about 5 minutes). In a 450 degree oven. Carefully take the hot pan/pans out of the oven. The fat in the popover or muffin tins should be almost smoking.
- Remove the prepared cold batter from the refrigerator. Whisk the batter thoroughly to break down any lumps and add some additional air.
- Quickly pour the batter into the hot pan/pans on top of the hot drippings. *NOTE: If using popover or muffin pans, fill full. The fat should sizzle when you pour the batter. Work quickly, so you do not lose all the oven heat.
- Put the pan back in oven and cook until puffed and dry, approximately 15 to 20 minutes. Do not open the oven door during baking.
- Remove from oven and serve hot with your Prime Rib Roast. Makes approximately 6 individual popovers (depending on size of pans) or 1 large pan.
Sour Cream Horseradish Sauce
- Mix all wet ingredients in mixing bowl season with salt and pepper 1 tsp of lemon juice finish with chopped chives.
- 1 cup (237 ml) whole milk, room temperature
- ½ cup (115 g) unsalted butter, melted
- ⅓ cup (64 g) granulated sugar
- 3 teaspoons dry active yeast
- 2 large eggs
- 4 - 4 ½ cups (525 - 5620g) all-purpose flour
- 2 teaspoons kosher salt
- 1 cup (220 g) brown sugar, packed
- ½ cup (115 g) unsalted butter, room temperature
- 2 tablespoons (15 g) ground cinnamon
- 1 teaspoon ground cardamom
- ½ teaspoon kosher salt
- ¼ cup (60 g) cream cheese, room temperature
- ¼ cup (58 g) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 cup (130 g) powdered sugar
Makes 12 Rolls
- Pour the milk, melted butter and sugar into the bowl of a stand mixer fitted with the dough hook. Stir to dissolve the sugar. Sprinkle the yeast over the milk mixture and allow to sit and begin to foam for 5 minutes.
- Add the eggs, 4 cups of flour and salt and mix on medium speed until the dough starts to pull away from the sides of the bowl. If the dough is too soft, add the remaining ½ cup of flour. Continue mixing the dough for approximately 5 minutes to knead the dough. Remove bowl from the mixer and cover with plastic wrap. Place the dough in a warm spot in your kitchen for 60 minutes and the dough has doubled in size.
- While the dough is rising, prepare the cinnamon filling. Combine all the filling ingredients in a medium bowl, and stir with a wooden spoon or rubber spatula until smooth and completely combined.
- Turn risen dough out onto a well-floured work surface. Fold dough into thirds and press flat. Roughly shape into a rectangle and roll out into a 16 x 20 inch sheet. Using a spatula spread cinnamon filling over the entire surface of the dough. Starting at the long edge, roll the dough tightly to form a long, tight log. Cut into 12 equal rolls and place cut-side up into a 9 x 13-inch baking dish. Cover with plastic wrap and allow rolls to rise in a warm spot for 20 - 30 minutes.
- Preheat oven to 350°F. Bake the risen rolls for 20 - 25 minutes and the edges and tops are golden brown.
- While rolls are baking, prepare the icing by combining the cream cheese, butter, vanilla and powdered sugar in a medium bowl. Whisk together until smooth and creamy. When the rolls come out of the oven, spread the icing over the top and allow it to seem down into the center. Serve warm or at room temperature.
- 1 ½ oz butter, extra to grease
- 1 ½ oz self-raising flour, extra to grease
- 1 ½ cups, milk
- 1 small onion, cut in half
- 1 bay leaf
- 3 black peppercorns
- pinch freshly grated nutmeg
- 7oz Knockdrinna (or Gruyere) cheese, grated
- 3 large eggs, separated
- 3.5 oz walnut halves
- 3 firm ripe pears
- Juice of 1 lemon
- 2 tbsp extra-virgin olive oil
- Sea salt and freshly ground black pepper
These make a very elegant cheese course and are quite easy to prepare. You can make these ahead of time and they will puff up again when you place them back in the oven.
- Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and flour x6 ramekins
- Pour the milk into a small pan and add the onion, bay leaf, peppercorns and grated nutmeg. Bring to a steady simmer slowly, then remove from the heat and strain into a jug.
- Melt butter, in a small pan and add the flour to make a roux, whisking until it’s combined. Slowly add the warm milk until you have added it all and are left with a thick white sauce.
- Transfer the sauce to a mixing bowl. Then whisk in the egg yolks and three- quarters of the cheese.
- Beat the egg whites until light and fluffy and forming soft peaks, then gradually mix it in with the cheese mix.
- Divide the mixture amongst the ramekins and place in roasting tin. Pour boiling water around the base of the ramekins and place in the oven for 15 minutes the soufflés are well risen and lightly golden.
- Allow to cool slightly and then remove the soufflés from the ramekins and place on a parchment lined baking sheet.
- Cover with cling film and chill for up to 24 hours. To finish cooking the soufflés, remove them from the oven while you preheat the oven to 180°C/350°F/Gas Mark 4.
- Sprinkle the rest of the cheese on top and return to the oven for about 5 minutes until they have puffed back up and are heated through.
- Meanwhile, make the pear salad. Toast the walnuts in a baking dish for about 10 minutes until lightly golden. Leave to cool a little and roughly chop.
- Using a mandolin or very sharp knife cut the pear into wafer-thin slices and toss in the lemon juice to prevent discoloration. Add some salt and pepper and set aside until you are ready to serve.
- Cover each plate with a layer of slightly overlapping pear slices and drizzle with olive oil. Put a soufflé into the centre of each plate and add a grinding of black pepper. Scatter over the walnuts to serve.
- 4 Cornish game hens
- 1 cup raw wild rice
- 2/3 cup coarsely chopped and toasted chestnuts (either fresh or from a jar or can)
- 1⁄2 cup finely chopped medium yellow onion
- 2 teaspoons finely chopped fresh thyme
- 1 teaspoon finely chopped fresh savory
- 3 tablespoons finely chopped Italian flat-leaf parsley
- 2 tablespoons kosher salt
- Freshly ground black pepper
- 1 cup pomegranate juice
- 1⁄2 cup all-purpose flour
- 2 to 3 cups chicken stock or water
- 1/2 cup white wine (optional)
TO COOK THE RICE:
- Rinse the rice in cool water, discard the water, and add the rice to a 2-quart saucepan with a lid. Add 3 cups cold water and a teaspoon of salt. Bring the rice to a boil and stir once. Immediately reduce the heat to low and cover the pot. Cook over low heat for 45 to 55 minutes, or until all the liquid has evaporated.
- Preheat the oven to 325°F. While the rice is cooking, remove the chestnuts from the bottle or can, chop them roughly, and spread them on a baking sheet. Toast them in the oven for about 10 minutes to remove some of their moisture. When the chestnuts are done roasting, turn up the oven to 375°F.
- In a large bowl, mix the cooked wild rice, toasted chestnuts, chopped onion, and herbs. Pat the game hens dry with a paper towel. If they have been frozen, be sure they are completely thawed, with gizzards removed. Lightly sprinkle the cavity of each game hen with salt and loosely fill with stuffing, leaving a little space in each for the rice to expand during roasting. Secure the legs, wings, and opening of each hen by trussing with cotton string. (See the note on trussing at the end of the recipe.) You will have stuffing left over. Spoon it into a small casserole with a lid and set aside or refrigerate. During the last 25 minutes when the hens are roasting, slide the casserole into the oven to heat.
- Rub the skin of the trussed hens with salt and pepper and place breast side down on a rack set in a roasting pan. Place on the center rack of a preheated oven, and allow the hens to cook for 15 minutes before basting with the pomegranate juice. Continue basting with the remaining pomegranate juice every 15 to 20 minutes until the hens are dark golden brown and the juices run clear when pierced at the thigh. Total cooking time will be about 50 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, not touching the bone, should register 175 degrees to 180 degrees.
- Remove the birds from the oven and transfer them to a platter. Cover them with foil and let them rest for 10 to 15 minutes. Place the roasting pan with the juices on the stovetop over medium-low heat, add about a half cup of the chicken stock (or water) and scrape up any roasted bits from the bottom of the pan. (This is a good place to cook from the hip as you can use stock here, a combination of white wine and water, or just water.) Sift the flour into the cooking juices and mix well. Slowly whisk in another cup and a half of stock (or water) and stir well and let simmer until the mixture is thick and has no lumps, about 5 to 6 minutes. Add a few more teaspoons of water or white wine if you’d like the gravy to be thinner. Season to taste with salt and pepper.
- Place a bird on each plate, nap with the gravy, and garnish with finely chopped parsley. Serve with a little extra rice on the side, if desired.
CAT’S NOTE: Trussing is not a big deal – it just means to tie the legs of the birds together and secure the wings to the sides with toothpicks or wooden skewers that you’ve broken in half. Trussing keeps the stuffing inside the birds and helps cooking take place evenly. If you don’t have toothpicks or skewers, you can make do with kitchen twine. Cut off a piece about 20 inches long. Starting in the center of the string, tie the legs together tightly, loop each side of the string around a wing, and bring the string all the way around the bird tightly to hold the legs together and the wings close to the body.
OPTION 1: POMEGRANATE BALSAMIC REDUCTION
- The same balsamic reduction we made with the Duck’s Breast can be used here to add another layer of flavor. This reduction is very easy. Combine equal parts pomegranate juice and balsamic vinegar (a good balsamic but not your most expensive bottle). Heat over medium-low heat for 15 to 20 minutes or until the reduction is syrupy but not as thick as molasses.
- Butter-1 ½ cups or 3 sticks
- Sugar- 3 cups
- Marzipan- ¾ cup, firmly packed or 1 ½ (7oz) roll
- Vanilla Extract- 3 teaspoons
- Almond Extract- 1 ½ teaspoons
- Eggs- 8
- Flour- 4 ½ cups
- Baking Powder- 1 ½ teaspoons
- Baking Soda- ¾ teaspoon
- Salt- ¾ teaspoon
- Milk- 1 ½ cups
- Butter- 3 (4 oz) sticks or 1 ½ cup
- Cream Cheese- 1 (8oz) pack or 1 cup
- Confectioner’s Sugar- 11 cups
- Almond Extract- 1 ½ teaspoons
- Vanilla Extract- 1 ½ teaspoons
- Heavy Cream- 2 cups
- Chocolate- 4 cups
- Vanilla Extract- 1 teaspoon
Recipes Courtesy Kimberly Bailey -- The Butter End Cakery
For 8” Square -3 Layers
For 8” Square - 3 Layers
- Mix all ingredients. Everything should be room temperature. Sift together flour, baking powder and baking soda and salt.
- Cream butter and sugar with marzipan until light and fluffy. Add vanilla and almond extract and scrape the bowl.
- Add eggs in a slow stream with mixer on low speed. Scrape.
- Alternate adding sifted dry ingredients and milk to batter in 5 additions on low speed, starting and ending with dry. Scrape bowl after each addition of milk. When final incorporation of dry ingredients is just combined, turn mixer off and finish folding batter by hand until it is completely mixed and smooth. DO NOT OVERMIX!!
- Soften butter and cream cheese and mix together on low speed in a mixer.
- Add half the confectioner's sugar and pulse a few times before mixing on low speed. Add the rest of the sugar and do the same.
- Add almond and vanilla extract and mix to combine.
- Measure the cream directly in a pot, and heat over 220-240 degrees on the induction burner. Bring just to a scald or boil and turn off the heat. Remove pot from burner.
- Add the chocolate to the hot cream and give a quick stir. The chocolate should be entirely covered by the cream. Allow mixture to sit for 5 minutes, and then slowly stir from the center until the mixture is completely homogenized.
- Add the vanilla extract and stir to evenly distribute.
- Level the square layers of cake.
- Fill them with buttercream and stack them; chill in refrigerator.
- Remove from fridge and crumb coat with either buttercream or ganache.
- Cut the cake pad cardboard , glue and tape it for the lid.
- Grease the lid.
- Take out the crumbed cake and grease it to get ready to cover it.
- Roll out fondant for panels.
- Roll out fondant for the lid.
- Roll out second color for the ribbon and bow.
- Create the bow. set aside.
- Cover the box and box top with fondant.
- Apply ribbon to the sides of cake and over the top of the box lid.
- Measure and cut the boba straws which will support the lid.
- Place the lid on the straws and secure with a skewer.
- Place the bow on top of the lid in the center to hide the skewer.
- Cut the flowers.
- Wrap flower stems with floral tape to protect cake from inserted stems.
- Arrange flowers on the cake.
- 2 cups all-purpose flour
- 1 ½ cups toasted pecans (5 oz.)
- 1 cup butter, cold, cubed
- ¾ cup powdered sugar (3 oz.)
- 1 teaspoon orange zest
- 1 teaspoon vanilla
- ½ tsp kosher salt
- ¾ cup powdered sugar, for coating the cookies
- Miniature trees, deer, etc. For decoration in jar with ribbon.
- Heat oven to 350˚.
- Combine flour, toasted nuts, cold butter, powdered sugar, zest, vanilla, and salt in a food processor. Pulse until a stiff dough forms.
- Roll or scoop dough into 1-inch balls (~½ ounce per cookie). Toss dough balls in powdered sugar until coated.
- Set coated cookies on parchment-lined baking sheet and bake until puffed and firm, about 17-19 minutes.
- While the cookies are still warm, sift extra powdered sugar on top.
- Store at room temperature in an airtight container for up to 10 days.
- Large punch bowl
- 4 packages instant vanilla pudding, mixed according to box instructions
- Peppermint extract to taste
- 1 small bottle red food coloring
- 1 small bottle green food coloring
- 1 large bag peppermint candies
- 4 large tubs cool whip
- 30 twinkies
- 30 ho hos
- 2 dozen each large and small candy canes
- 1 jar maraschino cherries
Recipe Courtesy Charles Phoenix, From His Book “Holiday Jubilee”
Prep the Pudding:
- Divide pudding into two bowls. Add mint extract to taste. Generously add red food coloring to one and green to the other.
- Put some peppermint candies into a double zip-lock bag and tap lightly with a hammer until they are broken into small pieces. Sift to get rid of the really teeny broken bits.
- Cover bottom of punch bowl with 1 inch of red pudding. Place a ring of twinkies around the bowl so the bottom sides of twinkies face outward. Fill in the middle with broken twinkies. Cover with cool whip and sprinkle with crushed peppermints. Layer with half of green pudding, half of ho hos, and crushed peppermints. Repeat each layer. Finish with layer of cool whip and decorate with a colorful kaleidoscope of christmas candy and cherries. If you have leftover twinkies or ho hos, eat them before someone else does.
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon fine salt
- 2 large eggs, room temperature
- ⅔ cup sugar
- ¾ cup vegetable oil
- ½ cup sour cream
- 2 tablespoons milk
- 2 whole vanilla bean pods, seeds scraped out
- 8 ounces cream cheese, room temperature
- ½ cup butter, room temperature
- 3 cups powdered sugar
- 1 tablespoon vanilla bean paste
- Pinch salt
- White crystal sugar, for sprinkling
- 12 Lindt chocolate truffles
- 12 rolled wafer cookies
YIELD: 12 cupcakes
- Heat oven to 350˚. Line a muffin tin with cupcake liners.
- Whisk flour, baking powder, and salt together, set aside.
- In medium bowl, beat eggs with sugar until thick, pale yellow, and slightly frothy.
- Continue beating eggs with sugar and pour in vegetable oil, beat until combined. Add the sour cream, milk, and scraped seeds from vanilla pods, whisk to combine.
- Stir the dry ingredients into the wet mixture in small batches, being careful not to overmix the batter.
- Pour batter evenly into 12 cups of muffin tin (about ¼ cup batter per muffin cup).
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out cleanly. Allow cupcakes to cool completely before frosting.
- Beat cream cheese and butter together in stand mixer until smooth and light. Turn off stand mixer.
- Add powdered sugar, turn mixer on low until incorporated, then beat on high for 1-2 minutes. Add vanilla bean paste and salt, and beat until combined.
- Refrigerate until ready to use.
- Using an offset spatula, pile frosting onto cooled cupcakes. Scrape around the sides and flatten the top to create a straight-edged cylinder of frosting on top of each cupcake.
- Holding the cupcake over a bowl, sprinkle white crystal sugar onto frosting, letting excess fall into bowl.
- Cut bottom off chocolate truffle with paring knife and core it slightly so there is space for the wafer cookie. Insert the wafer tube into the cut end of the truffle.
- Press wafer tube cookie into the center of each cupcake, through the frosting, with the truffle-topped end sticking up.
- Serve immediately or refrigerate until ready for use.
BLT Tea Sandwich:
- Bacon strips
- 7 grain bread
- Cocktail tomatoes
- Boston lettuce
- Spicy mayonnaise
- Quail Egg
- 1 cup of ice
- 1-1/2 ounces Citron Vodka
- 1 ounce of Cointreau
- 1 ounce of cranberry juice
- ½ ounce of fresh lime- juice
- 2 fresh cranberries
- 1 lime peel twist
- Fresh mint for garnish
- Cut bacon into thirds. Fry in pan.
- Place bacon from oven onto paper towels to drain excess fat.
- Use cookie cutter to cut circles out of the lettuce & bread. Slice tomatoes. Spread mayo on bread.
- Assemble starting with bread, lettuce, tomato, & bacon. Repeat. Skewer with cocktail forks.
- Place your Martini glasses in the freezer for 15 minutes to get them frosty cold!
- Place all of the ingredients except the lime twist in a cocktail shaker
- Shake vigorously for 20 seconds and strain into the chilled cocktail glass.
- Twist the lime peel over the drink and drop it in with the cranberries!
- Garnish with a small stem of fresh mint!
Suggested combinations for Crostini Toppings:
- Salmon w/ chive cream cheese, dill, small cucumber on top
- Ricotta Cheese cucumber mint, and dill
- Ricotta, Fried Egg, chives
- Ricotta, Lemon Zest, Thyme,
- Ricotta Cheese, Balsamic, Strawberries, fresh mint
- Goat Cheese Leeks
- Ricotta Cheese, Blueberries, olive oil
- Ricotta Cheese, Radishes, parsley, olive oil
- Cream Cheese, Pesto, Heirloom tomatoes,
- Goat cheese, fig jelly, shaved parm
- Ricotta Jalepeno, Cilantro, Sea Salt, Olive Oil
- 1 whole turkey, 13 to 14 pounds, neck and giblets removed, all visible fat trimmed from openings
- Whole fresh herb leaves/sprigs
- Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil
- About 2 pounds assorted root vegetables, cut into bite-sized chunks
- 8 whole cloves garlic
- For the turkey, with clean hands, insert your fingers between the skin and the meat at the neck opening and carefully break through the membranes between the skin and the meat all over the breast and thighs. Insert herbs neatly underneath the skin.
- Position the rack on the lowest level of the pressure oven. Set the pressure oven temperature to 450° F and the function to ROAST. Turn on the timer to preheat the oven.
- In a mixing bowl, toss together all of the cut-up vegetables and the garlic cloves. Spread them evenly in the pressure oven's baking tray.
- Tie the turkey's legs together at the ends of the drumsticks with kitchen string or butcher's twine. Fold the wing tips under. Season the turkey all over inside and out with salt and pepper. Drizzle and rub with some olive oil all over the skin.
- Place the turkey in the roasting pan on top of the bed of vegetables. Place the pan in the preheated pressure oven. Lower the pressure bar and set the timer to 55 minutes.*
- When the time is up, slowly release the pressure valve and slowly lift the pressure bar until no steam remains. Test the turkey for doneness: an instant-read thermometer inserted into the thickest part of the thigh not touching bone should read 165° F. If not, roast under pressure for 5 to 10 minutes longer.
- Remove the turkey from the pan to a platter and cover it with aluminum foil to rest for 15 minutes before carving. Skim any fat from the surface of the pan juices; reserve the juices in the roasting pan.
- Transfer the turkey to a carving board. Cut into serving pieces and serve with the roasted vegetables and garlic. * If cooking in a conventional oven, cook for 2 hours and 45 minutes at 350 degrees F or until the internal temperature reaches 165 degrees F.
Serves 6 people
- 6 slices Texas Toast Bread
- 1/2 lb Fresh Roasted Turkey, sliced
- 12 slices Swiss Cheese
- 1/4 cup Thousand Island Dressing
- 2 lb Grated Parmesan Cheese (Fresh)
- 1 stick Butter, melted
- 4 each Egg Fresh
- 2 each Avocado fresh
- 1 each Roma Tomato
- 1 bottle Balsamic Vinaigrette
- Grate fresh parmesan cheese and place on a flat tray.
- Roast turkey, let cool, slice fresh, and set aside.
- Slice Swiss cheese.
- Crack and whip eggs and place in a large wide bowl for dipping.
- Slice Texas Toast Bread Loaf. Try to have bread stale.
- Arrange all ingredients for assembly.
- Take break and brush Thousand Island dressing on one side of each piece.
- Place the Swiss cheese sliced on the dressing.
- Place gently the turkey over the Swiss cheese.
- Fold sandwich together.
- Take the sandwich and dip in the egg mixture, ensuring that it stays together.
- Please the moist sandwich on the flat tray of parmesan cheese grated.
- Place finished sandwich on a clean tray ready to grill.
- Preheat oven to 350 degrees F.
Melt butter in a sauté pan or flat griddle.
Place the sandwich in the butter, ensuring the sandwich stays together.
Grill on low to medium heat until the cheese is golden brown.
Flip the sandwich and repeat the last step.
The sandwich will not be cooked thoroughly so, place the beautifully browned sandwich on a sheet tray and bake in the oven for 5-10 minutes.
Remove from oven when the internal temperature of the center is 140 degrees F or higher.
- Take the finished sandwich and slice in half.
- Reduce balsamic to a thick syrup.
- Slice tomato.
- Peel and slice avocado.
- Arrange sandwich on the White House plate with the tomato avocado and balsamic reduction as the garnish.
Check out more Former Military White House Chef stories from Sam Morgante, Tal Sims, Julianne Koski, & Ivan Saez and see what products he has so you can make your own cooking presidential! Don't forget to visit FormerWhiteHouseChefs.com for more!
- 2 2/3 cups milk
- ½ cup vegetable oil
- 4 large eggs
- 2 cups (10 ounces) cornmeal
- 2 cups (10 ounces) all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1½ pounds bulk pork sausage
- 2 onions, chopped fine
- 3 celery ribs, chopped fine
- 6 teaspoons unsalted butter
- 4 garlic cloves, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 3½ cups low-sodium chicken broth
- 1 cup half-in-half
- 4 large eggs
- ½ teaspoon salt
- 1/8 teaspoon cayenne pepper
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees F.
- Grease and flour 13 x 9-inch baking pan.
- Whisk milk, oil, and eggs in bowl; set aside.
- Combine cornmeal, flour, baking powder, and salt in a large bowl.
- Add milk mixture and whisk until smooth.
- Pour batter into prepared pan and bake on lower-middle rack until golden and toothpick inserted in center comes out clean, about 30 minutes.
- Cool in pan on wire rack, about 2 hours.
- Heat oven to 250 degrees F.
- Cut cornbread into 1-inch squares.
- Divide cornbread between 2 rimmed baking sheets and bake until dry, 50 and 60 minutes, switching and rotating baking sheets halfway through baking.
- Cool cornbread completely on sheets about 30 minutes.
- Cook sausage in large nonstick skillet over medium-high heat until no longer pink, about 5 minutes.
- Transfer sausage to paper towel-lined plate and pour off all but 2 tablespoons of fat from pan.
- Add onions, celery, and carrots and add 2 tablespoons of butter to fat in same pan.
- Add garlic, sage, and thyme and cook until fragrant, about 30 seconds.
- Stir in broth, remove from heat, and let it cool for 5 minutes.
- Whisk half-and-half, eggs, salt, and cayenne pepper in a large bowl.
- Slowly whisk in warm broth mixture until incorporated.
- Fold in dried cornbread and reserved sausage and let sit, tossing occasionally, until saturated, about 20 minutes.
- Heat oven to 375 degrees F.
- Grease 13 x 9-inch baking pan.
- Transfer soaked cornbread to prepared pan.
- Melt remaining 4 tablespoons butter and drizzle evenly over top.
- Bake on upper-middle rack until surface is golden brown and crisp, 30 to 40 minutes.
- Let cool for 15 minutes before serving.
- 1 tablespoon olive oil
- 1 beef tenderloin (3 to 3½ pounds), tied
- Salt and pepper, to taste
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 pound white mushrooms, stemmed and finely chopped
- ½ cup dry sherry or red wine
- ½ cup chopped fresh parsely
- 1 pound (2 sheets) frozen puff pastry, thawed
- ¼ pound mushroom pâté
- 1 egg, lightly beaten
- Kosher or sea salt, for sprinkling
- Warm oil in large ovenproof skillet over medium-high heat. Season beef with salt and pepper. Brown all sides, about 10 minutes in total. Remove from heat; let rest until cool. Refrigerate until cold, about 1 hour.
- Melt butter in large skillet over medium heat. Add onion, salt, and pepper; cook 5 minutes, until softened, stirring often. Add mushrooms; cook 10 minutes, until liquid is released and cooked off, stirring often. Add sherry or red wine and cook 4 minutes, until mixture is dry. Remove from heat; season with salt and pepper, stir in parsely and let cool completely.
- Lay both sheets of puff pastry end to end on a lightly floured countertop. Pinch the two ends together to seal and roll out pastry to form on 12-by-20-inch rectangle.
- Spread half of the mushrooms over the puff pastry, leaving a 1-inch edge on all sides. Place the tenderloin in the center of the rectangle. Spread pâté over top and sides of tenderloin. Spread remaining sauteed mushrooms over pâté. Brush the edges of the pastry with beaten egg, then fold the long edges over the tenderloin, pressing lightly to seal. Fold up and seal short ends of pastry. Use any excess dough to decorate the top as you like. Transfer meat, seam-side down, to baking sheet. Refrigerate 2 hours, or overnight.
- Preheat oven to 400° F. Place another baking sheet on the middle rack in the oven until hot, about 15 minutes. Brush entire roast with remainder of beaten egg. Make 2 to 3 slits in pastry. Sprinkle with sea salt. Carefully transfer roast to preheated baking sheet.
- Bake for 30 minutes. Reduce heat to 350° F. Bake 10 minutes longer, or until thermometer registers 130° F for medium-rare, and the pastry is cooked through. Let rest on a cutting board 10 minutes before slicing. Tip: To save time, sear the beef and cook the mushrooms the day before. Both should be stored in the refrigerator.
Recipe from "Debbie Macomber's Cedar Cove Cookbook."
Gingersnap Crust :
- 2 cups crushed gingersnaps (about 40 gingersnaps)
- 5 Tbsp. butter, melted
Fresh Meyer Lemon Curd
- 1 1⁄2 cups sugar
- 1⁄4 cup cornstarch
- 3 large eggs
- 3 large egg yolks
- 2⁄3 cup fresh Meyer lemon juice
- 1 1⁄2 Tbsp. Meyer lemon zest
- 1⁄2 cup cold butter, cut into pieces
- 1 cup sugar
- 2 Tbsp. light corn syrup
- 3 large egg whites
- Garnish: Meyer lemon slices
Makes 10 to 12 servings - Hands-on 25 min. - Total 4 Hrs 22 min.
- Prepare Gingersnap Crust: Preheat oven to 350°. Stir together gingersnap crumbs and butter. Firmly press mixture on bottom and up sides of a 10-inch tart pan. Bake at 350° for 9 minutes or until golden and fragrant. Cool in pan on a wire rack 30 minutes.
- Meanwhile, prepare Fresh Meyer Lemon Curd: Whisk together 11⁄2 cups sugar and cornstarch in a heavy saucepan. Whisk in eggs and egg yolks. Stir in lemon juice. Bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 to 11⁄2 minutes or until thickened. Remove pan from heat. Stir in lemon zest and butter.
- Fill a large bowl with ice. Place pan containing lemon curd in ice, and let stand, stirring occasionally, 15 minutes. Spread lemon curd over prepared crust. Place heavy-duty plastic wrap directly on lemon curd (to prevent a film from forming); chill 2 hours. (Mixture will thicken as it cools.)
- Prepare Italian Meringue: Preheat broiler with oven rack 8 inches from heat. Combine 1⁄4 cup water, 1 cup sugar, and corn syrup in a small heavy saucepan; cook over medium heat, stirring constantly, until clear. Cook, without stirring, until a candy thermometer registers 240° (soft ball stage).
- Beat egg whites at high speed with an electric mixer until soft peaks form; slowly add syrup mixture, beating constantly. Beat until stiff peaks form. Spoon meringue in center of tart; spread to within 2 inches of edge of tart. Broil 3 to 4 minutes or until golden brown. Cool completely on a wire rack. Chill 1 hour.
*If Meyer lemons are unavailable, substitute equal amounts of regular lemon juice and orange juice.
- ½ cup kosher salt
- ¼ cup finely grated orange zest and lemon peel, plus 4 wide strips orange zest
- 3 Tbsp. dark brown sugar
- 1 Tbsp. coarsely chopped fresh rosemary, sprig reserved
- 1 Tbsp. fresh thyme leaves, sprigs reserved
- 2 tsp. freshly ground black pepper
- 1 12-14-lb turkey (neck, giblets and backbone removed and reserved)
- 2 medium onions, quartered
- 4 large carrots, peeled, halved
- 4 celery stalks
- 8 scallions chopped
- 2 heads garlic, halved
- ½ cup olive oil
- Finely chop salt, grated zest and lemon peel, sugar, chopped rosemary, thyme leaves, and pepper in a food processor.
- Place turkey, skin side up, on a wire rack set inside a rimmed baking sheet. Rub all over with salt mixture. Then chill, uncovered, 6-18 hours.
- Preheat oven to 450 degrees. Arrange onions, carrots, celery, scallions, garlic, and rosemary sprigs in a roasting pan. Rinse turkey, pat dry, and place, skin side up, on top of vegetables; let sit at room temperature 30 minutes.
- Meanwhile, heat oil and orange zest strips in a small saucepan until oil is sizzling, about 2 minutes; let cool slightly.
- Brush turkey with oil, add ½ cup water to pan, and roast turkey 30 minutes. Reduce oven temperature to 350 degrees and continue to roast, brushing with oil every 20 minutes, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of thigh registers 165 degrees, about 1 hour longer. Transfer to a platter; tent with foil and let rest at least 30 minutes before carving.
- Butter (2 tbsp.)
- Flour (2 tbsp.)
- Whole Milk (1 cup)
- Grated Cheese (1 1/2 cups)
- Paprika (1/4 teaspoon)
- Mustard (small squirt)
- Nutmeg (a pinch)
- Salt & Pepper to taste
- Preheat oven to 350° and grease an 8" x 8" baking dish.
- Boil the elbow macaroni for 7 minutes or until al dente, drain and set aside.
- Cut the already cooked bacon into manageable pieces .
- Heat the milk in a saucepan until hot, but do not allow it to boil.
- In a heavy saucepan, melt the butter and then add the flour, whisking until combined.
- Gradually add the heated milk, whisking constantly until the mixture becomes smooth and creamy. You may need to add additional milk or water if it becomes too thick.
- Add in the shredded cheese and mix until fully incorporated.
- Stir in the salt, pepper, nutmeg and mix well.
For Mac N' Cheese
- Start a layer of the cooked macaroni in the baking dish and ladle cheese sauce covering it completely.
- Add a layer of bacon pieces, and then another layer of macaroni.
- Add a few pieces of bacon on top (for visual appeal) of the last layer of pasta and then cover with the remaining cheese sauce.
- Sprinkle the Italian bread crumbs on top of the finished mixture and bake at 350 degrees for 25 minutes.
- For the last 5 minutes turn on the broiler to add color to the top.