Pommes de Terre Gratin avec Chèvre et Emmental

Ingredients:
6 lg Russet Potatoes, clean, skin-on
4 oz Chèvre Goat Cheese, room temperature
6 oz Mozzarella or other mild semi-soft cheese
1 cup Heavy Cream
1 cup Milk
1/2 cup Sour Cream
1 Tbsp Butter
2 tsp Herbes de Provence
Salt and Pepper to taste
6 oz Emmental or Swiss Cheese, sliced thin

Directions:

• Preheat Oven to 350°F.
• Slice the Potatoes in 1/4″ disks slices, discarding the ends.
• In a sauce pot, bring the Heavy Cream and Milk to a simmer on medium heat–stirring with a wooden spoon. Do not bring it to a boil, and do not let it scald.
• Break the Goat Cheese up and slowly add it to the Milk/Cream mixture, stirring constantly and allowing it to melt.
• Do the same with the Sour Cream, Butter, and Mozzarella–not all at once, just in small portions, stirring as it mixes.
• After all is melted and mixed well, remove from heat.
• Line the Potato Slices in a 9×13 casserole dish. The slices should overlap like fallen dominoes. You can either put all the potatoes in one layer or divide into two layers–up too you. I prefer one Layer.
• Sprinkle with the Herbes de Provence, Salt, and Pepper.
• Cover with the Cheese/Cream/Milk Mixture.
• Layer the Emmental cheese slices on top, covering the entire surface.
• Bake covered for 45min to 1 hour, or until the top begins to brown and it is bubbly on the sides.

Makes 6-8 servings

NOTES: So this is really a Cheesy version of Scalloped Potatoes–scalloped referring to the shape of the potatoes and how they are placed in the dish. “Gratin” on it means there is a cheese covering–which is the only way to do potatoes like this, if you ask me. I incorporated two specific mountain cheeses–Emmental from Swizerland and Chèvre from France. In most parts of the US, one will just find them listed as “Swiss Cheese” and “Goat Cheese”. So don’t worry if you don’t find those specific names.

Pot de Crème

Ingredients:
2 cups Heavy Cream
6 Egg Yolks
1 cup Granulated Sugar
1 cup Semi-Sweet Chocolate nibs
1 Tbsp Vanilla Extract
Water for cooking
Whipped Cream for topping

Directions:

• Preheat Oven to 325°F
• In a large bowl beat the Egg Yolks with 1 cup of Heavy Cream, Vanilla, and Sugar.
• In a double boiler, melt the Chocolate and other 1/2 cup of Cream.
• Slowly add the Chocolate Mixture to the Egg Yolks and mix well. Do not add all the Chocolate at once, or it may cook the Eggs!
• Divide the Mixture into 6 Ramekins or similar oven-proof dishes. Traditionally, you could use Espresso Cups.
• Place the filled Ramekins into a baking dish, and fill the dish with water so that the water comes up about 1 inch around the Ramekins. If you have a baking dish that has a lid, use that. Otherwise, you will need to cover the baking dish with Aluminum Foil.
• Bake for 25-30 minutes, until the custard begins to set, but is still jiggly.
• Remove and cool, then chill until you serve (at least 1/2 an hour).
• Garnish with a dollop of Whipped Cream

Makes 6 Ramekin-sized servings, or 8-10 Espresso-sized servings.

NOTES: So I fell in love with this dish when I happened upon it at a French restaurant called Singe Vert in New York. I asked my chef mentor Philippe Fallait about the dish, and he said it was not as hard as people think but also very rich and that I did not want to know how many egg yolks went into it. Well after much trepidation, I finally built up the nerve to look into this dish–and this year I finally made my recipe and executed it. It was a hit with my closest friends (who are very particular and honest)–I was very excited.

So Pot de Creme is not a custard, not a pudding, and not a mousse, but is very similar to all of those. It is creamy and silky smooth, and very rich.

Braised Rabbit with Dijon Sauce

Dedicated to Tim Mathis, who loved the Dijon Sauce

Ingredients:
1 Rabbit, cut in 6 pieces
1 Tbsp Herbes de Provence
2 Tbsp Butter, divided
2 Tbsp Olive Oil
4 cloves Garlic, minced
3 Shallots, diced
3 cups Table Mushrooms (small is best)
4 cups Chicken Stock
1 cup Sauvignon Blanc
Salt and Pepper to Taste

Dijon Sauce
1/2 cup Stock from Rabbit
1/4 cup Heavy Cream
2 Tbsp Honey
1/4 Tbsp Dijon Mustard

Directions:

• Sprinkle the Rabbit pieces with Salt and Pepper on all sides.
• Melt 1 Tbsp Butter and the Olive Oil in a Dutch Oven on medium heat.
• Brown all the Rabbit pieces and set to the side. Do not over-crowd the Dutch Oven–you can do it in batches.
• Carefully add the Wine, Garlic, and Shallots, and scrape the sides of the Dutch Oven with a balloon whisk.
• Add the Chicken Stock, Herbes de Provence, and remaining Tbsp of Butter.
• Add the Rabbit pieces and Mushrooms. The liquid should mostly cover the Rabbit, if not add more Chicken Stock, Wine, or Water.
• Bring to a Boil on Medium-High heat.
• When Boiling, lower heat and bring to a simmer. Cover for 45-60 minutes.
• Remove Rabbit pieces, and then strain the liquid. Reserve the Mushrooms, Shallots, and Garlic for the side. Reserve 1/2 cup of the Broth for the Sauce.
• In the empty Dutch Oven, combine the Reserved Broth, Heavy Cream, Honey, and Dijon Mustard, mixing well with a balloon whisk.
• On medium heat bring to a boil and let roll for 3-5 minutes.
• Remove from heat. Take the Rabbit pieces and coat them in the sauce, and then plate.
• Remaining Sauce can be put in a Gravy Boat or bowl. Serve the Mushrooms and Shallots as a side

Makes 3-4 servings.

NOTES: Rabbit cooked this way is very mild, almost like chicken. You should get the Rabbit cut up by your butcher, though it is not hard to do yourself, but if your butcher sells it, then they can cut it. If you have a squeamish friend who fears the Bunny…the same Dijon sauce can be used on grilled or rotisserie chicken. Most folks, honestly would not know they’re eating rabbit unless you told them…just sayin’.  The broth can be saved and used with Pasta or Rice for a nice Soup as well.  You can also add lemon and bring to a boil and add whisked eggs–amazing.

Mushrooms in a Balsamic Cream Sauce

Mushrooms in a Balsamic Cream Sauce

Ingredients:
1 lb Table Mushrooms, cleaned
4 cloves Garlic, cut in slivers
1 Tbsp Olive Oil
1/4 cup Balsamic Vinegar
1/4 cup Chicken Stock
1/2 cup Heavy Cream
1 tsp Herbes de Provence
Salt and Pepper to Taste

Directions:

• Add the Mushrooms, Garlic, Olive Oil, and liberal Salt to a medium sized skillet on medium heat.
• Slowly heat the Mushrooms stirring constantly and flipping every few minutes.
• After 5 minutes, drizzle in the Balsamic Vinegar. Keep stirring.
• After 2 minutes, add the remaining ingredients.
• Cook for an additional 5 minutes, being sure to scrape the sides.

Makes 4 servings.

NOTES:

This is a very simple side dish with tons of flavor. The Heavy Cream and Balsamic Vinegar add an almost caramel quality sauce. I am sure there is some sort French name for this type of sauce, but I have no clue what it is.  If you want, you can half or quarter the mushrooms.

Prickly-Pear Fruit Salad

Ingredients:
4 Prickly-Pear Cactus Fruit
2 Kiwi
1 Mango
1 Orange
1/2 cup Heavy Cream
1-2 tsp Granulated Sugar
Dash of Cinnamon
1 tsp Orange Zest
Fresh Mint for Garnish

Directions:

• Prepare the Fruit.
  • Prickly-Pear Cactus Fruit: Cut off the top and bottom, and cut a line across the flesh lengthwise, about 1 cm deep (at most). Carefully pull the Skin from the magenta flesh. Be careful, as there may still be spines on the skin. Slice in disks or dice into bite-size pieces. Be careful not to make them too small.
  • Kiwi: Peel the skin and then slice into disks. Discard the ends.
  • Mango: Peel the skin, and slice the flesh off the core. Dice the flesh into bite size pieces.
  • Orange: Using a knife, cut away the skin, exposing the orange slices. Use a sharp knife and cut out the segments.
• In a Bowl, whip the Cream, Sugar, and Cinnamon until peaks form.
• Plate the Fruit in small bowls, and add a dollop of the Whipped Cream.
• Add Orange Zest and Mint as a Garnish.

Makes 3 servings.

NOTES: Prickly-Pear Cactus Fruit are also known as “Indian Figs” or tuna in Spanish, and are the fruit of the Opuntia genus of cacti also known as Nopales. They come in a variety of colors, but I like the magenta ones.  The consistency is somewhat like watermelon, and the seeds are edible.  This fruit salad is great especially when chilled in the freezer for 20 minutes before serving (Obviously, you’d not put the Whipped Cream on till after you take it out and plate it).

Cál Ceannann – Colcannon – Mashed Potatoes with Kale

Ingredients:
8 Russet Potatoes, cleaned, chopped
10-12 oz Kale, stems removed
Water for Boiling
1/2 cup Heavy Cream
4 Tbsp Butter
4 Scallions, minced
Salt and Pepper to taste (be liberal)
1-2 Tbsp fresh Chives, minced

Directions:

• Place the Potatoes in a large pot, and cover with water. Bring to a boil, and cook till fork tender.
• Strain and set to the side.
• Using the same, fill half-way with water and bring to a boil. Add some salt.
• Place the Kale in the boiling water, and let cook for 1 minute, until just tender.
• Strain and run through cold water.
• Roll out some paper towels and place the Kale on it, and let the water drain. You can cover the Kale with more paper towels–just make sure you get as much water out as possible.
• Remove to a cutting board, and chop fine.
• In a large bowl, mash the Potatoes with the Heavy Cream and Butter.
• Mix in the Kale and Scallion to the Potatoes. Add Salt and Pepper to taste.
• Garnish with the Chives

Makes 8 servings.

NOTES: Colcannon is a traditional Irish mashed potatoes that incorporates Kale or other types of Cabbage. It is very basic, and very easy to make, though you can add some additional flavor by adding some cubed Ham, or crumbled bacon. The use of Kale specifically rather than a head cabbage suggest it is best for the Winter months–though really you can make it all year.

Colcannon is also a traditional Halloween food in Ireland, wherein the host places a ring, coin, thimble, and/or button. This is similar to finding a “baby Jesus” in a three-kings cake, or a coin in Christmas pudding. The Ring means the person will get married in the year; the coin means the person will come into money; the thimble and button mean the person will be a spinster or bachelor.

Escalope de Veau Comtoise – Comte Veal Scaloppini

Escalope de Veau Comtoise

Ingredients:
6 Veal cutlets, pounded thin
6 pieces Ham, thinly sliced
1/4 cup All-Purpose Flour (for coating)
2 Tbsp Olive Oil
2 cups Table Mushrooms, sliced
1/2 – 2 cups Comte cheese, shredded
1 cup Heavy Cream
1 cup Sauvignon Blanc
1 Tbsp fresh Parsley, chopped
Salt and Pepper to taste

Directions:

• Preheat oven to 300°F.
• Place the Flour in a container and dredge the Veal cutlets.
• In a large skillet, brown each piece of chicken on both sides in the Olive Oil. When each piece is browned, remove from the skillet and place in a baking dish.
• Place a piece of ham on each cutlet, and then cover with shredded cheese.
• Bake for 10 minutes.
• While it is baking, deglaze the skillet with the wine.
• Add the Mushrooms, and cook for 4 minutes.
• Add the Heavy Cream and continue to cook for 5 minutes.
• Remove the Veal from the oven; and plate.
• Cover with the Mushroom Sauce.
• Garnish with the fresh Parsley.

Makes 6 servings.

NOTES: I love looking at the cuisine of my the regions of the world from which my family comes. This recipe is a typical dish from the Franche-Comte region of France where my paternal grandmother’s paternal grandmother Adele Francais was born. This dish uses Comte cheese, a regional cheese similar to Gruyère. In fact you can substitute Gruyère for Comte if you cannot find Comte.  For those who object to the use of Veal, you can use Chicken cutlets.

Gorgonzola Cream Sauce

Ingredients:
2 cloves Garlic, minced fine
2 Tbsp Butter, unsalted
2 Tbsp All-Purpose Flour
2 cups Heavy Cream
4 oz Gorgonzola, crumbled
2 Tbsp Asiago vecchio, grated
1/2 tsp ground Nutmeg
Salt and Pepper to Taste

Directions:

• In a sauce pan on medium heat, add the Garlic and Butter. Cook until the Butter is melted.
• Stir in the Flour and make a roux, and let cook for about 3 minutes
• Stir in the Heavy Cream
• Add the Nutmeg, Gorgonzola, and Asiago, and heat until melted.
• Add Salt and Pepper to taste.

Makes about 2 1/2 cups.

NOTES: This sauce goes well with Gnocchi, Penne, Farfalle, Orecchiette, or Conchiglie–pretty much any pasta that has a place for the creamy sauce to collect. You can also make it with Shells, and bake it with a bread-crumb and herb topping. The first time I had Gorgonzola sauce was, oddly, in Stirling, Scotland. I fell in love with it immediately. I still claim that the best I ever had was at that little Italian place in Stirling.

Peaches, Strawberries, and Cream

Peaches, Strawberries, and Cream

Ingredients:
2 Peaches, washed
8 Strawberries, cold
1 tsp Granulated Sugar
1 tsp ground Cloves
2 Cups Heavy Cream
1 tsp Confectioners Sugar
1/2 tsp Vanilla Extract
Water for Boiling

Directions:

• Place the Peaches in a Pot, and fill with water enough that they float. Remove the Peaches and set them aside.
• Bring the water to a boil.
• Using tongs, drop the peaches into the water, and roll them around for about a minute.
• Remove the Peaches with tongs, and run them under cold water.
• The skin of the Peach should easily peal at this point, so peal them, and then chop them into bite-size chunks and place in a large bowl or in serving dishes.
• Slice the Strawberries in quarters and mix with the Peaches.
• Sprinkle the Strawberries and Peaches with the Granulated Sugar and Cloves, and refrigerate.
• In a separate bowl, whip together the Heavy Cream, Confectioners Sugar, and Vanilla until stiff peeks form.
• Remove the fruit, and cover with the whipped cream and serve.

Makes 4 servings.

NOTES: This is a very simple summer desert, that is set off by the addition of cloves. If you are not going to serve right away, hold off on making the whipped cream until before serving.

Variations:
Ṽ›Ɣ – Use a Non-Dairy Whipped Topping instead of making your own Whipped Cream.
S›Ƨ – Substitute Splenda® for the Sugar on the Fruit, and omit it from the Whipped Cream–there will not be a noticeable difference with the Whipped Cream.

Chicken in Dijon Cream Sauce

Inspired by and dedicated to Chef Philippe Fallait and his wife Mary
Chicken in Dijon Creme Sauce with Lemon-Steamed Brussels Sprouts

Ingredients:
4 thinly sliced Chicken Breast fillets
4 Tbsp Dijon Mustard (removed from container)
1/2 tsp Olive Oil
2 cups Table Mushrooms, sliced
1 tsp White Wine Vinegar
1 cup Heavy Cream
1 tsp Salt
1 tsp Black Pepper
1 Tbsp fresh Chives, diced

Directions:

• Liberally coat the Chicken Breasts with the Dijon Mustard on both sides.
• Let sit for 10 minutes, as you heat up a skillet with just enough Olive Oil to coat lightly.
• When the skillet is hot, brown the Chicken breasts on both sides, on medium heat.
• Remove and set to the side.
• Pour in the White Wine Vinegar, and scrap off the pieces of Mustard and Chicken.
• Add the Mushrooms and let brown.
• Add the Heavy Cream, Salt, Pepper, and any remaining Dijon Mustard.
• Heat for about five minutes, stirring well, and mixing well until bubbly.
• Add the chicken breasts back to the pan and let cook for another 5 minutes coating them with the Mustard Cream Sauce.
• Plate the chicken, cover with Mushrooms and Sauce, and garnish with the diced Chives.

Makes 2 servings (2 pieces per person)

NOTES: When using the Dijon Mustard, remove it from the container and keep in a bowl or on a plate to prevent cross-contamination. Any Dijon Mustard not used from that plate can be scraped into the Heavy Cream when cooking.

This recipe was shared with me by my good friend Chef Philippe Fallait, who is the owner of Cafe Triskell. He didn’t give me the measurements, but I would not have this recipe without him. He’s an excellent chef, and a good friend.

Variations:
Chicken Dijon Baked with Artichokes

Steak Matelote

Steak Matelote with Roasted Vegetables

Ingredients:
2 8-10oz Rib Eye (or favorite cut)
2 sticks Butter
2 Tbsp Steak Spice Rub
4 cloves Garlic
3-4 cups Table Mushrooms, sliced
juice of 1 Lemon
1 cup Heavy Cream
1 cup Cabernet Sauvignon (or other dry red wine)
1 Tbsp Corn Starch
1 tsp Herbes de Provence
1/4 tsp Mint, minced
2 tsp fresh Chives, minced

Directions:

• Rub the Steak Spice Rub over both sides of the Steaks, using more if needed
• Preheat oven to 250°F.
• In a large skillet, melt 1 stick of butter on medium heat.
• When the butter starts to bubble, add the Steaks. Do not move them once placed.
• Cook without moving for 4-5 minutes, then flip and cook an additional 4-5 minutes.
• Remove to cookiesheet and place in the oven for the duration of the dish preparation.
• Add the Juice of the Lemon to the skillet, and rub off any pieces of meat or spice from the skillet with a whisk.
• Add the remaining Butter, and let it melt.
• Next add the Garlic and Mushrooms, browning the mushrooms on both sides.
• In a cup whisk together the Corn Starch and the Wine.
• Add the starched Wine to the skillet, followed by the Heavy Cream and Herbes de Provence and Mint.
• Cook on medium heat until the sauce thickens and is bubbly (about 5 minutes).
• Quickly stir in the Chives, and remove from the heat.
• Plate the Steak, and pour the Mushroom Sauce over the Steaks.

NOTES: This sauce is super easy to make, full flavor, but um… not the healthiest. You can try substituting light butter and skim milk, but it just will not taste the same.

New England Clam Chowder

New England Clam Chowder

Ingredients:
3 medium Russet Potatoes, skinned and diced
1 medium Yellow Onion, diced
3 cloves Garlic, minced
3 pieces of Bacon, diced
4 Tbsp Butter
2 Tbsp All-Purpose Flour
1 1/2 cups Clam meat, diced
1 cup Clam Juice
1 cup Heavy Cream
2 cups Milk
1 tsp Black Pepper
1 tsp Thyme
1 tsp Parsley

Directions:

• In a saucepot, cook the Bacon until crisp on medium heat.
• Add the Onions and cook for 2 minutes, stirring often.
• Add the Potatoes and Garlic, coating with the Oily Onion/Bacon mixture. Cook for 5 minutes, stirring.
• In a bowl combine the Butter and the Flour to form a paste called a beurre manié.
• Add the beurre manié, Clams, and Clam Juice to the pot and bring to a boil.
• Add the Milk, Heavy Cream, and Herbs.
• Reduce the heat to low, and simmer for 15-20 minutes, stirring often.

NOTES: I prefer to use bigger chunks in my Clam Chowder, so my dices are a little bigger than others…especially the Clams. However you should avoid having whole clams as they can be chewy–quartering is the best. I have no problem using high-quality canned clams for this, so long as preserved in water and not oil. Oh, and you’ll notice that I omitted the use of Salt in this recipe. This is because of the salty bacon and salty clam juice, and the lower amount of potatoes, however you can always add salt to taste.

There are other types of Clam Chowder — Manhattan, Rhode Island, and Outer Banks (from the Carolinas), but none of them have the appeal of New England Clam Chowder to me. This is a true comfort food, and reminds me of the days when my family would go to buffet restaurants like Ryan’s Steakhouse and Golden Corral. I would always start with a big bowl of New England Clam Chowder, and pick out the potatoes which seemed to take away from the clams!

Variations:
Cassava Clam Chowder – Substitute Cassava for the Potatoes.

Rhode Island Clam Chowder –  When adding the Clams, also add 1 cup diced Tomatoes.

Crème Fraîche

Ingredients:
2 cups Heavy Cream
1/4 cup Buttermilk

Directions:

• Warm the Heavy Cream in a non-stick Saucepan on Medium Heat until about 100°F.
• Place the Buttermilk in a Medium Bowl, and slowly combine the Heavy Cream to it.
• Store in a warm dry place for 24 hours, stirring every 6-8 hours. During the 24 hours, the mixture will thicken and take on a tangy and nutty flavor.
• Once made, you can store it in a seal-able container in the fridge for up to 10 days.

Makes 2 1/4 cups.

NOTES: The bacteria in the buttermilk prevents bad bacteria from taking hold in the cream. This can be used for savory and sweet dishes and has many uses. My favorite is to put a dollop on some Tomato Soup.

Blue Cheese Dressing

Ingredients:
8 oz Danish Blue Cheese, crumbled
1/2 cup Sour Cream
3 oz Cream Cheese, room temp
1/2 cup Heavy Cream
1/4 tsp Chives, minced
1/4 tsp Granulated Sugar
1/8 tsp Garlic Powder
1/8 tsp dry Mustard
1/8 tsp Black Pepper
1/8 tsp Salt

Directions:

• Combine all ingredients into a Food Processor, and Pulse until well blended.

NOTES: I prefer Danish Blue for this dressing, however you could use Stilton, Roquefort, Gorgonzola or some other Blue Cheese of your choice.

Quiche Lorraine

Ingredients:
Pâte Brisée for 9″ shell
6-8 strips of thick-cut Bacon, diced, cooked
4 Eggs
1 1/2 cups Heavy Cream
1/4 tsp Salt
1/4 tsp ground Black Pepper
1/4 tsp ground Nutmeg

Directions:

• Preheat the Oven to 375° F
• Place the Pâte Brisée in a Spring-Foam Pan or Tart Pan or Pie Pan, and crimp the sides and edge as desired.
• Bake for 15 minutes and remove to the side.
• Sprinkle the Bacon pieces throughout the Pie shell.
• In a large bowl beat the Eggs and combine with the Heavy Cream, Salt, Pepper, and Nutmeg.
• Pour over the Bacon in the Pie shell.
• Bake for 40-45 minutes.

NOTES: Quiche Lorraine does not traditionally have Cheese, however most recipes do add Gruyère or Swiss. The addition of cheese or other ingredients connotes a different type of Quiche such as Vosgienne or Alsacienne (Cheese and Onion). Because I am someone who enjoys the fine details, below in the Variations section you will find the similar Quiches that are often all called Quiche Lorraine.

Quiche originated in the medieval German region of Lothringen or what is the modern day Alsace/Lorraine region of France. It was called Küche in the original Lorraine Franconian dialect.  French pronunciation influence changed the name to “kishe” and later quiche.

Variations:
Quiche Vosgienne – Add 1-2 cups shredded Gruyère Cheese on top after adding the custard mixture.
Quiche Alsacienne – Add 1 small diced white Onion when adding the bacon. Add 1-2 cups shredded Gruyère Cheese on top after adding the custard mixture.

Split Pea Soup

Ingredients:
2 cup dried Split Peas
4 cups Water for Peas
4 slices Bacon
5 cloves Garlic, diced
1 yellow Onion, diced
1 tsp Herbs de Provence
1 tsp ground Black Pepper
1/2 cup Butter
3 cups Chicken Stock
1 cup Milk
1 Bay Leaf
1/2 cup Heavy Cream
1-2 cups Croutons

Directions:

• Soak the Split Peas in the Water overnight in a bowl. Add more water as needed.
• In a large Sauce Pot, brown the Bacon until crisp but not burnt.
• Remove the Bacon, set aside on cookie rack to drain the grease.
• In the same Sauce Pot, saute the Onion and Garlic until tender.
• Add all Remaining Ingredients, and simmer for 1 hour on low heat, stirring often.
• Remove the Bay Leaf.
• Blend the Soup:
  1. Use a hand-held blender, and puree the Soup in the Sauce Pot.
  2. Pour the Soup into a Food Processor or Stand Blender and puree the Soup.
• Serve in Bowls, pouring a ring of Heavy Cream along the top of the Soup, garnished with the Bacon and Croutons.

Cobb Creamed Corn

Ingredients:
8 cobs of Corn (about 4 cups of Corn)
4 slices Bacon
1/2 yellow Onion, minced
1 clove Garlic, minced
1 Jalapeño Pepper, de-seeded, minced
1 cup Heavy Cream
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 cup Blue Cheese, crumbled
2 Haas Avocados, sliced

Directions:

• Prepare the Corn: If using cobs, remove husk and silk, and boil for about 7 minutes. Use a chef’s knife to cut off one end of each cob, forming a flat edge. Place the corn flat side down, standing up on a plate. Use your chef’s knife and slice down parallel to the cob and remove the corn kernels. Rotate and repeat until the kernels are on the plate. Use the back of the knife perpendicular to the cob and slide down scrapping off any excess corn. Place in a bowl, and repeat for each cob.
• In a skillet, fry the Bacon until very crisp.
• Remove to paper towel, pat dry, and crumble.
• In the skillet, drain all but about 2 Tbsp of the drippings.
• Saute the Onion, Garlic, and Jalapeno in the Butter on medium-low heat until the Onion is tender.
• Add the Cream, Corn, Salt, and Pepper.
• Stirring constantly, heat for 7-10 minutes, allowing the cream to thicken. Depending on your skillet, the time may vary.
• Remove from the heat and toss in the Bacon crumbles and Blue Cheese crumbles.
• Garnish with the slices of Avocados across the top.

Serves 4.

NOTES: If you opt from using fresh Corn, do not use can, but instead get frozen corn. Before using it, thaw it out, and place in a large zipping storage bag, then crush it with a rolling pin, to break the Corn up.

Variations:
Creamed Corn (savory)
Sweetened Creamed Corn

Sweetened Creamed Corn

Ingredients:
8 cobs of Corn (about 4 cups of Corn)
2 Tbsp Butter
1 cup Heavy Cream
1/2 tsp Nutmeg
1 Tbsp Granulated Sugar
1/2 tsp Salt

Directions:

• Prepare the Corn: If using cobs, remove husk and silk, and boil for about 7 minutes. Use a chef’s knife to cut off one end of each cob, forming a flat edge. Place the corn flat side down, standing up on a plate. Use your chef’s knife and slice down parallel to the cob and remove the corn kernels. Rotate and repeat until the kernels are on the plate. Use the back of the knife perpendicular to the cob and slide down scrapping off any excess corn. Place in a bowl, and repeat for each cob.
• In a skillet, combine the Butter, Corn, Cream, Nutmeg, Sugar, and Salt.
• Stirring constantly, heat for 7-10 minutes, allowing the cream to thicken. Depending on your skillet, the time may vary.

Serves 4.

NOTES: If you opt from using fresh Corn, do not use can, but instead get frozen corn. Before using it, thaw it out, and place in a large zipping storage bag, then crush it with a rolling pin, to break the Corn up.

Variations:
Creamed Corn (savory)
Cobb Creamed Corn

Ṽ›Ɣ – Substitute Margarine for the Butter. Use unsweetened Soy Milk for the Heavy Cream, but whisk in 2 Tbsp Corn Starch before adding to the Skillet.

Creamed Corn

Dedicated to Chris C. and Andrew R. Congratulations!

Ingredients:
8 cobs of Corn (about 4 cups of Corn)
1/2 yellow Onion, minced
1 clove Garlic, minced
1 Jalapeño Pepper, de-seeded, minced
2 Tbsp Butter
1 cup Heavy Cream
1/2 tsp Salt
1/4 tsp Black Pepper

Directions:

• Prepare the Corn: If using cobs, remove husk and silk, and boil for about 7 minutes. Use a chef’s knife to cut off one end of each cob, forming a flat edge. Place the corn flat side down, standing up on a plate. Use your chef’s knife and slice down parallel to the cob and remove the corn kernels. Rotate and repeat until the kernels are on the plate. Use the back of the knife perpendicular to the cob and slide down scrapping off any excess corn. Place in a bowl, and repeat for each cob.
• In a skillet, combine the Butter, Onion, Garlic, and Jalapeño; heating on low-medium heat until for 3-5 minutes.
• Add the Corn, Cream, Salt, and Pepper.
• Stirring constantly, heat for 7-10 minutes, allowing the cream to thicken. Depending on your skillet, the time may vary.

Serves 4.

NOTES: If you opt from using fresh Corn, do not use can, but instead get frozen corn. Before using it, thaw it out, and place in a large zipping storage bag, then crush it with a rolling pin, to break the Corn up.

Variations:
Sweetened Creamed Corn
Cobb Creamed Corn

Ṽ›Ɣ – Substitute Margarine for the Butter. Use unsweetened Soy Milk for the Heavy Cream, but whisk in 2 Tbsp Corn Starch before adding to the Skillet.

Pumpkin Pie

Pumpkin Pie

Ingredients:
3 large Eggs
1/2 cup Brown Sugar
2 cups Prepared Pumpkin
1 tsp Cinnamon, ground
1 tsp Nutmeg, ground
1/4 tsp Ginger, ground
1/4 tsp Cloves, ground
1/4 tsp Allspice, ground
1/4 tsp Cornstarch
1/2 tsp Salt
1/2 cup Heavy Cream
1 Pâte Brisée

Directions:

• In a large bowl, cream the Eggs with the Sugar.
• Slowly incorporate the Pumpkin pulp.
• In a second bowl, add the Spices, Salt, and Cornstarch, and whisk together so there are no clumps.
• Slowly whisk in the Heavy Cream.
• Whisk the Cream mixture into the Pumpkin Mixture.
• Preheat the Oven to 425°F
• Roll out the Pie Crust and place into a pie pan. Crimp edges as desired.
• Place the Pie pan on a cookie sheet.
• Pour the Pie filling into the crust.
• Place the Pie in the oven, and bake for 15 minutes.
• Reduce the heat to 350°F, and bake for 40 to 50 minutes. The traditional way of testing is to use a knife inserted into the center. If it comes out mostly clean, it is done.

NOTES: Pumpkin Pie is a very American dish, pumpkins naturally growing in North America. I’ve read that pumpkins were first exported to France and England, where the pie was actually developed by chefs, but that it never became popular there. For many pumpkin pie is all about the Holiday time, and for me it is especially. It connects me with the romanticized idea of family eating desert by a warm hearth.

I have no problem using canned pumpkin, so long as it is PURE pumpkin. Some cans will use other squash types. If you want to do real pumpkin on your own, the best option is to get a small pumpkin and slice it, de seed it, and steam it. Then scoop out the pulp and puree it in a food processor.

Christmas Coffee

Ingredients:
Ground Coffee (for regular pot of coffee)
Water (for regular pot of coffee)
1 tsp Cinnamon
1 Tbsp Cocoa Powder
1/2 tsp Nutmeg
1 cup Heavy Cream
1/4 cup Powdered Sugar
1/8 tsp Vanilla Extract

Ingredient amounts above are for 4 cups coffee. If your coffee machine makes more or less, adjust the amounts accordingly

Directions:

• Prepare your Coffee Grounds and Water as usual for coffee.
• Add the Spices to the Coffee Grounds, and mix.
• Start brewing your Coffee.
• In a bowl, start whipping the Heavy Cream with the Powdered Sugar and Vanilla until stiff peeks form.
• Serve Coffee in individual cups, topped with a dollop of the Whipped Cream.

NOTES: You can adjust the spices as you see fit. If you use a darker roast, consider a little more Nutmeg and Cocoa Powder. This is not an exact science, but completely based on your taste.

Variations:
Ṽ›Ɣ – Do not make your own Whipped Cream. Use a Non-Dairy Whipped Topping instead…or omit altogether and just use a flavored Non-Dairy Creamer.

Modern Eggnog

Ingredients:
4 cups Milk
2 Tbsp Nutmeg, ground
1 Tbsp Cinnamon, ground
2 tsp Cloves, ground
12 Eggs yolks
1 1/2 cups Granulated Sugar
1 tsp Vanilla Extract
4 cups Heavy Cream
1 cups Rum (optional)
1 cup Brandy (optional)

Directions:

• In a saucepan, heat the Milk, Cinnamon, Cloves, and Nutmeg on medium heat. You want it to near boiling, but not scald or boil.
• As the Milk nears boiling, remove it from the heat, and set to the side.
• In a large bowl, whisk the Egg yolks, Sugar and Vanilla Extract until buttery and thick.
• Temper the Milk and Eggs by pouring a little of the Milk into the Yolks, whisking. This raises the temperature of the Eggs high enough that it can be poured into the rest of the Milk without cooking the egg.
• So, in following take the tempered mixture and add it to the Milk mixture in the Saucepan, and return it to medium heat.
• As it cooks, the mixture will thicken like custard or an ice-cream base. When you can stick a spoon in it and it completely coats the spoon, remove from the heat.
• This constitutes the Eggnog base. Pour into a pitcher and refrigerate for at least two hours.
• When ready to serve, stir in the Heavy Cream and alcohol.
• Eggnog is ready to serve, but the longer it cools, the better.

NOTES: Eggnog is originally from England, and was an upper-class drink in the holiday times, dairy and eggs not being readily accessible to lower-class people. There are several theories as to where the name “eggnog” came from. The one that makes the most sense to me is that there was a wooden cup used for alcoholic beverages that in Middle English was called a “noggin”. An Egg Noggin would be an alcoholic beverage with an obvious egg component. The second is that the name came from the Americas. The theory is that as the American colonies developed, there was regular access to dairy and eggs, however not for Brandy so people used Rum, which sometimes was called Grog…the idea being Egg’n’grog which was shortened to Eggnog. The second one seems more contrived to me and doesn’t answer what the drink was called before then.

Because this mixture is cooked, it is safe to drink it without alcohol–in fact I prefer it this way.

This is called “Modern Eggnog” to differentiate its cooking from the uncooked Traditional Eggnog, which is more like what was traditionally done.  In addition, the substitution of Rum, an American variation, takes the flavors from the older Bourbon that was used.

With regards to alcohol, really you can play with some of your favorites, Rum, Bourbon, Brandy, Cognac, and even Sherry…I do not recommend Vodka or Gin.

Variations
Tom & Jerry
Traditional Eggnog

S›Ƨ – Substitute Splenda® for the Sugar, and omit the Alcohol completely.

Traditional Eggnog

Ingredients:
12 Eggs, separated
4 cups Milk
4 cups Heavy Cream
1 1/2 cups Granulated Sugar
1 1/2 cups Bourbon
1 cup Brandy
2 Tbsp Nutmeg
1 Tbsp Cinnamon

Directions:

• In a large bowl beat together the Egg Yolks and Sugar until thick and buttery.
• Slowly incorporate the Bourbon and Brandy into the Egg Yolk Mixture, continuing to mix. This constitutes the Eggnog base, and can be refrigerated until before your plan on serving it. (At least 1 hour is advised)
• About 30 mins before you serve the Eggnog, remove the Base from the fridge.
• Mix in the Milk, Cinnamon, and Nutmeg.
• In a second bowl, whip the Heavy Cream until stiff peeks form; set to the side.
• In a third bowl, whip the Egg Whites until stiff peeks form.
• Carefully incorporate the Egg Whites into the Eggnog Base by folding the mixture in.
• Repeat with the Heavy Cream into the Eggnog Base, again folding into the mixture.
• Eggnog is ready to serve.

NOTES: Eggnog is originally from England, and was an upper-class drink in the holiday times, dairy and eggs not being readily accessible to lower-class people. There are several theories as to where the name “eggnog” came from. The one that makes the most sense to me is that there was a wooden cup used for alcoholic beverages that in Middle English was called a “noggin”. An Egg Noggin would be an alcoholic beverage with an obvious egg component. The second is that the name came from the Americas. The theory is that as the American colonies developed, there was regular access to dairy and eggs, however not for Brandy so people used Rum, which sometimes was called Grog…the idea being Egg’n’grog which was shortened to Eggnog. The second one seems more contrived to me and doesn’t answer what the drink was called before then.

It should also be noted that the eggs in this recipe have not been cooked, and although there is a large presence of alcohol, there is a small chance of bacteria like salmonella.

Variations
Modern Eggnog
Tom & Jerry

Caramel Butterscotch Sauce

Caramel Butterscotch Sauce

Ingredients:
1 cup Granulated Sugar
2 Tbsp Water
1 tsp Corn Syrup
1 Tbsp Butter
4 Tbsp Heavy Cream
1/2 tsp Vanilla
1/2 cup Butterscotch Morsels

Directions:

• In a deep sauce pan or saucier pan, Whisk the Sugar, Water, and Corn Syrup. Heat on medium heat.
• As this heats up, keep in mind it will get VERY hot – like 265°F. You cannot leave this unattended, and you must be very careful.
• Whisk as it heats up.
• The Sugar dissolves in the Water and is mixed with the Corn Syrup preventing crystallization. As it cooks, there will be several stages to watch for.
  1. Large bubbles: This means that you are nearing the creation of caramel–just keep whisking.
  2. Small bubbles: You are getting even closer, and you should start seeing a caramel color.
  3. No bubbles: This means the caramel is cooked. Time to remove from the heat
• When the caramel reaches the “No Bubbles” stage, CAREFULLY add the Heavy Cream. There will be steam, and it will be very hot, so be very careful.
• Remove from the heat and add the Vanilla, Butter, and Morsels, stirring constantly. The mixture is still very hot.
• Caramel Glaze is ready

You can use this as a Dip or a Sauce to cover deserts.

Alfredo Sauce

Ingredients:
1/4 cup Butter
4 Tbsp All Purpose Flour
1 1/2 cup Heavy Cream
1/4 cup Sherry
2 cloves Garlic, minced
1/2 cup Parmesan, grated
1/2 cup Romano, grated
1/2 cup Asiago, grated
1/2 tsp Nutmeg

Directions:

• In a sauce pan, combine the butter and Flour.
• Heat on low heat stirring constantly for 3 mins.
• Add the Sherry and Cream, stirring constantly; heat for 10 minutes
• Add the Garlic, Nutmeg, and Cheeses.
• continue to cook until the cheese is thoroughly melted.

Makes about 4 servings.

Serving Suggestions:
Pour over Fettuccine or your favorite Pasta.