Danielle Kartes Recipes

1 of 5
Danielle Kartes - Classic New England Clam Chowder Bread Bowls
Classic New England Clam Chowder Bread Bowls
Lunch, Dinner
Served 4 - 6
Prep Time: 15 Minutes Cooking Time: 60 Minutes
  • 6 slices thick-cut bacon, diced
  • 1 medium yellow onion, diced
  • 2 ribs of celery, diced
  • 2 carrots, diced
  • 4 medium yukon gold potatoes, diced
  • 2 tbsp. Butter
  • 1 tsp. Cracked black pepper
  • 1 bay leaf
  • ½ tsp. White pepper
  • 1 tsp. Dried thyme
  • 2 tsp. Kosher salt
  • ¼ cup flour
  • 3 6.5 oz. Cans of razor clams in clam juice, or 1 lb. Fresh razor calms
  • 6 cups chicken stock with no salt added (low sodium is fine, as well)
  • 2 cups half and half or heavy cream
  • ½ cup diced fresh parsley
  • Salt and pepper to taste
  • 4-6 personal-sized sour dough bread bowls


  1. In a large heavy bottom soup pot or Dutch oven, brown the bacon over medium heat. The slower you cook the bacon the crispier your results will be.
  2. Once the bacon is browned (about 5-7 minutes) add the vegetables, butter, and seasonings. Sauté for 4-5 minutes, then add the flour.
  3. Cook 2-3 minutes, then add clams and chicken stock. Stir continually to activate the flour thickener.
  4. Turn heat to low and simmer uncovered for 30 minutes.
  5. If chowder is too thick while cooking add (not in recipe) milk in half-cup increments.
  6. During the last 10 minutes of cooking, add the cream and freshly diced parsley.
  7. Taste for salt and pepper.
  8. Remove and discard bay leaf. Spoon hot chowder into hollowed-out bread bowls.

TIP: I picked up personal-sized sourdough bread bowls at my local grocer’s bakery section. I popped them into the oven, sliced the tops off, and hollowed out the excess bread to make room for the soup.

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2 of 5
Danielle Kartes - Holiday Tiramisu
Holiday Tiramisu
Seasonal Event:
1 9 x 13 Inch Pan
Active Time: 20 Minutes Inactive Time: 6-24 Hours


  • 16 ounces soft room temp cream cheese
  • 1/2 - 1 cup light brown sugar depending on how sweet you prefer it
  • 2 1/2 cups heavy whipping cream
  • 2 tsp vanilla extract
  • 1 tbsp. Bourbon
  • 1/2 tsp kosher salt
  • 1 cup hot fudge sauce warmed and pourable but not scalding hot
  • 2 packages of lady finger cookies, roughly 30-35 cookies
  • 1/2 cup cocoa powder for dusting center and top of the finished pudding.


  • 3 cups cold brew coffee
  • 2 tbsp. Instant coffee
  • 2 tsp vanilla extract
  • Pinch of salt


Best made a day in advance.

  1. Prepare the coffee soak in a wide and shallow bowl. Set aside.
  2. In the bowl of your stand mixer fitted with the whisk attachment, or with a hand mixer, cream the cream cheese and sugar until smooth.
  3. Slowly stream the whipping cream into the mixture.
  4. Add the bourbon, vanilla, cinnamon & salt. Beat on medium speed until the whipping cream begins to thicken leaving you with medium peaks. Do not overmix. Set aside.
  5. Prepare your station. The coffee soak, a plate of cookies. The cream, the warm fudge and a 9 by 13 pan.
  6. Dunk the lady fingers into the coffee and count to 2, flip, and count to 1. Lay the soaked cookie quickly into the bottom of the 9 by 13 pan. Cover the bottom of the pan. Spread 1/2 of the cream over top of the soaked cookies. Drizzle 1/2 fudge over the top of the cream and add a light dusting of cocoa.
  7. Repeat this process once again and finish the dish with a dusting of cocoa powder. Refrigerate for 6 hours. Overnight is my fav. Enjoy!

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3 of 5
Baked Chiles Rellenos
Baked Chiles Rellenos
  • 4-5 poblano peppers, blistered, skins removed (see below)
  • 8 eggs
  • 3 Tbsp. flour
  • ¾ cup heavy cream
  • Salt and pepper to taste
  • 2 cups sharp cheddar, shredded
  • 2 cups Monterey Jack cheese, shredded

Savory Chiles Rellenos - Home & Family


  1. Place poblano peppers on a baking sheet and turn the broiler to high. Broil each side of the pepper for 2-3 minutes, until the skins are blistered and black.
  2. Remove peppers; put them in a paper bag; and allow them to sit for 5-7 minutes, until the peppers are cool enough to handle. (The paper bag allows the skins to steam and separate from the flesh of pepper.)) Remove skins and seeds.
  3. In a large bowl, whisk eggs, flour, cream, salt, and pepper. To assemble the casserole, butter a 9-by-13 glass baking dish, and add one-third of the egg mixture, one-third of the peppers, and one-third of the cheeses. Do this twice more, and finish with cheese. To bake, preheat oven to 350 degrees, and remove casserole from the fridge at least 10-15 minutes before baking. Bake uncovered for 30-35 minutes, until eggs are set and the cheese is melted.

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4 of 5
Hot Ham and Brie Sandwich
Hot Ham and Brie Sandwich


  • 1 cup good mayonnaise
  • 1/2 cup spicy brown mustard


  • 1 large 24 oz. French baguette, sliced into 4 sandwich rolls.
  • 1 pound thinly sliced black forest ham
  • 1 Granny Smith apple
  • 3/4 cup spicy brown mustard mayo sauce
  • 8 quarter-inch slices of double creme brie.

Hot Ham and Brie Sandwich - Home & Family


Mayo Sauce:

  1. Mix the two ingredients well.
  2. Store well in the fridge up to two days.


  1. Preheat oven to 425.
  2. Butterfly sandwich baguette rolls.
  3. Generously smear a few tablespoons of mustard mayo sauce on both sides of the bread.
  4. Add ¼ of the ham to each roll and lay 2 slices of thick-cut brie on top of the meat.
  5. Place in a cast-iron skillet or on a cookie sheet in the oven about 7 minutes or until bread and mayo sauce is golden and bubbly and cheese is soft and melted but still holding its shape. Remove from oven, place at least 4 thin slices of Granny Smith apple onto the sandwiches

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5 of 5
The Ultimate Crab & Shrimp Dip
The Ultimate Crab & Shrimp Dip
1 8-inch Oven Dish
Prep Time: 10 Minutes Bake Time: 25 - 30 Minutes
  • 1, 8 oz. package softened cream cheese
  • 1 ½ cups diced, raw prawns or any shrimp of your choice
  • 1 cup Dungeness crab meat or any crab meat available to you
  • 1/2 cup mayonnaise
  • 1/2 cup chopped green onions
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Parmesan cheese
  • 1/4 cup finely chopped flat leaf parsley
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. lemon juice
  • 1 tsp. lemon zest
  • 2-3 dashes of hot sauce
  • Salt and pepper to taste

The Ultimate Crab & Shrimp Dip - Home & Family


Preheat oven to 375°F. In a large mixing bowl

  1. Combine all ingredients except the crab.
  2. Mix well.
  3. Carefully fold the crab into the dip.
  4. Gently spread the dip into a glass baking dish.
  5. Bake 20-30 minutes or until bubbly and lightly golden on top.
  6. Serve hot with sliced baguette, raw vegetables, and crackers.

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