Preheat oven to 175° F For the topping, in a 12-14-inch skillet, melt four tablespoons butter over medium-high heat. Stir in the apples and sauté for four to five minutes, stirring occasionally to prevent sticking. Add the apple brandy (stand back a bit as the brandy will create flames). Simmer until the flames burn offContinue reading “Apple French Toast”
Recipe Archives
Pie Dough
Yields one pot pie Place the flour and salt in the bowl of a food processor. Use the dough blade if available; otherwise, the standard blade will work fine. Pulse briefly to combine. Add the cold butter and pulse until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and iceContinue reading “Pie Dough”
Denver Omelet Quiche
Serves 6 to 8 Preheat oven to 375° F Remove the prepared pie dough from the refrigerator. Lightly flour a clean working surface and place the dough in the center of the floured surface. Lightly dust the top of the dough as well. Begin in the center of the dough and roll upwards towards 12Continue reading “Denver Omelet Quiche”
Italian Cheesecake
Yield: 10-12 servings Preheat oven to 275. Combine egg yolks, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until foamy and the sugar dissolves, about 2 minutes. Add the ricotta, mascarpone, lemon zest and orange zest and beat on medium speed for 3 minutes.Continue reading “Italian Cheesecake”
Beef Tenderloin Sandwiches with Three Signature Spreads
Yield: 24 small sandwiches For the Tenderloin Marinate the Tenderloin In a small bowl, whisk together the Italian dressing and Worcestershire sauce. Rub the mixture over the surface of the tenderloin. Cover and marinate for 30 to 45 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor. Prepare the GrillContinue reading “Beef Tenderloin Sandwiches with Three Signature Spreads”
Chocolate Cheesecake
For the Crust: Place the graham crackers and Oreos in a food processor. Pulse until fine crumbs form. Place the crumbs in a mixing bowl, drizzle with the melted butter, and mix well. Pour the crust mixture into a 9-inch springform pan. Starting in the center, press the crust firmly, moving excess crumbs toward theContinue reading “Chocolate Cheesecake”
Cappuccino Cheesecake
The perfect cheesecake starts with room-temperature ingredients. Make sure your cream cheese, eggs, and heavy cream are all fully softened before you begin mixing. For a smoother texture, take your time whipping the cream cheese until it’s completely free of lumps. When slicing, dip your knife in hot water and wipe it clean between eachContinue reading “Cappuccino Cheesecake”
Shrimp and Butternut Squash Bisque
This recipe is part of Robert St. John’s Mississippi Christmas and is available for purchase here. In a three-quart saucepot, heat the olive oil over medium-high heat. Stir in the shrimp shells and sauté until the shells are bright orange, about five minutes. Pour the cream over the shells, add the bay leaves, and simmerContinue reading “Shrimp and Butternut Squash Bisque”
Roasted Brussels Sprouts
Blanch the Brussels sprouts in boiling salted water for 3 minutes, then immediately transfer them to an ice bath to stop the cooking. Drain and pat dry thoroughly. Place the Brussels sprouts, shallots, garlic, and thyme in a mixing bowl and drizzle with olive oil. Toss gently to coat. Sprinkle with salt and pepper andContinue reading “Roasted Brussels Sprouts”