Creole Cream Cheese Ice Cream

1 (11.5 ounce) package Creole Cream Cheese

1.5 cups sugar

3 eggs

1.5 cups half and half

1.5 cups heavy whipping cream

2 tablespoons pure vanilla extract

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

Directions:

1.)  In a large mixing bowl, combine sugar and eggs.

2.)  Whisk until fluffy and pale yellow in color.

3.)  In a saucepan, combine half and half and cream.  Bring to a simmer, careful not to boil.

4.)  Remove the milk mixture from the heat and slowly blend, one ladle at a time, into the egg mixture.  Stir constantly to keep the eggs from scrambling.  Continue blending until incorporated.

5.)  Add vanilla, nutmeg and cinnamon.

6.)  Strain the mixture through a fine sieve and chill overnight, or a minimum of 4 hours.

7.)  When ready to use, thoroughly blend the Creole cream cheese into the custard mixture and whisk until all lumps are removed.

8.)  Pour mixture into a home-style ice cream maker and freeze according to manufacturer's directions.

9.)  Place ice cream in the freezer and allow to temper 2 hours before serving.

Hot Cross Buns

1 cup plus 3 tablespoons milk

3/4 cup granulated sugar

1/2 ounce (4 1/2 teaspoons) active dry yeast

1.5 tablespoons butter, melted and cooled

salt

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

4 large eggs, lightly beaten

5 1/2 cups flour

4 ounces dried cherries

4 ounces golden raisins

1 large egg white

1 tablespoon water

2 cups powdered sugar

1/2 teaspoon vanilla

1.)  Heat 1 cup of milk in a small pot over medium heat until it reaches 110 degrees.  Pour milk into the bowl of a mixer (fitted with a dough hook.)
2.)  With the mixer on low speed, add the sugar, yeast, butter, 1.5 teaspoons salt, nutmeg, cinnamon and eggs.

3.)  Add the flour, 1 cup at a time, mixing thoroughly in between each cup.  

4.)  Run mixer with dough hook for about 4 minutes (or knead by hand.)

5.) Add the cherries and raisins and knead to incorporate.

6.)  Spray a bowl with non-stick spray.

7.)  Shape dough into a ball and put in bowl.  

8.)  Cover with plastic wrap and let rise 1 hour.

9.)  Remove dough to a floured surface and divide into 3 pieces.

10.)  Divide each piece into 10 and roll into tight balls.  

11.)  Put on a buttered (I used parchment paper instead) baking sheet, 1/2 inch apart.

12.)  Cover with plastic wrap and let rise 1 hour.

13.)  Preheat the oven to 375 degrees.

14.)  Whisk the egg white and water together and brush on the tops of the buns.

15.)  Bake 20-22 minutes until golden brown.

16.)  Let cool for 30 minutes.

17.)  Whisk the 3 tablespoons milk, powdered sugar, vanilla and a pinch of salt together.  

18.)  Use a pastry bag to pipe the icing in the shape of a cross on the tops or spoon the icing on top.

Coq Au Vin

4 ounces thick cut bacon-cut into rectangles 1/4 long across and 1 inch long

2.5-3# cut-up chicken, or only thighs and drumsticks

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup cognac

3 cups red wine-we use Merlot

1-2 cups chicken or beef stock

1/2 tablespoon tomato paste

2 cloves mashed garlic

1/4 teaspoon thyme

1 bay leaf

3 tablespoons flour

4 tablespoons butter

BROWN-BRAISED ONIONS

12-24 pearl onions

1.5 tablespoons butter

1.5 tablespoons oil

1/2 cup chicken or beef stock

salt and pepper to taste

herb bouquet-4 parsley sprigs, 1/2 bay leaf, and 1/4 teaspoon thyme tied in cheesecloth

SAUTEED MUSHROOMS

2 tablespoons butter

1 tablespoon oil

1/2 # mushrooms, quartered 

salt and pepper

DIRECTIONS:

• Bring 2 quarts of water to a simmer, add the bacon and simmer for 10 minutes.  Rinse in cold water.  Dry.
• Using a Dutch oven, saute the bacon in 2 tablespoons of the butter until it is lightly browned.  Remove the bacon to a plate.
• Rinse and thoroughly dry the chicken pieces.  
• Brown in the hot butter and bacon fat.
• Season the chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper, return the bacon to the pot.  
• Cover and cook slowly for 10 minutes, turn the chicken once.
• Uncover, and pour in the cognac.  This is the fun part....keeping your face away from the pot, ignite the cognac with a match, shake the pot back and forth for several seconds until the flame stops.
• Pour the wine into the pot.  
• Add enough stock (1-2 cups) to cover the chicken.  
• Stir in the tomato paste, garlic and herbs.
• Bring to a simmer, cover and cook slowly for 25-30 minutes.  
• While the chicken is cooking, prepare the onions and mushrooms.

BROWN-BRAISED ONIONS:

1. Peel the onions
2. Heat the butter and oil in a skillet.
3. When the fat is bubbling, add the onions and saute over medium heat for about 10 minutes, rolling the onions so they brown evenly and don't break their skins.
4. Pour in the stock, season to taste and add the herb bouquet.
5. Cover and simmer slowly for 40-50 minutes until tender, and the liquid has evaporated.
6. Remove the herb bouquet

SAUTEED MUSHROOMS:

1. Heat the butter and oil in a skillet over high heat.
2. Add the mushrooms, toss and shake the pan for about 4-5 minutes.
3. As soon as the mushrooms have begun to brown, remove from the heat.  Season to taste.

BACK TO THE CHICKEN:

• Remove the chicken to a plate.
• Simmer the chicken, cooking liquid in the pot for a minute or two, skimming off the fat.
• Raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups.  
• Correct the seasoning, remove from heat and remove the bay leaf
• Blend the butter and flour together into a smooth paste.
• Whisk the paste into the liquid.  
• Bring to a simmer, stirring for a minute or two.  The sauce should be thick enough to lightly coat a spoon.
• Remove the chicken from the bones and add the meat back into the sauce.
• Add the mushrooms and onions to the pot.
• Bring to a simmer and heat through.
• Serve with buttered noodles, potatoes or crusty bread.

Ragu Sauce

2 tablespoons olive oil

2 tablespoons butter

2 tablespoons finely chopped onion

2 tablespoons diced carrot

2 tablespoons diced celery

3/4 pound lean ground beef

1 teaspoon salt

1 cup dry white wine (we usually use Pinot Grigio)

1/2 cup whole milk

1/8 teaspoon nutmeg

1-28 ounce can whole tomatoes, cut up with juice

1/2 cup grated parmesan cheese

• Heat the olive oil and butter over medium-high heat in a deep saucepan.  
• Add the onion, carrot and celery.  
• Saute for about 5 minutes.
• Add the beef and salt, cook until the meat is browned.
• Add the wine.
• Cook until the wine has completely evaporated.  
• Add the milk and nutmeg, cook until most of the milk has evaporated.
• Add the tomatoes.
• Turn the heat down to very low.  
• Simmer, uncovered for about 1.5-2 hours, stirring occasionally.  
• Mix with about 3/4 pound thin spaghetti and serve with Parmesan cheese.

Caramelized Brussel Sprouts with Lemon

12-16 ounces Brussel sprouts, halved

salt and pepper

2 tablespoons olive oil

lemon juice

• In a skillet add the sprouts and 1/2 cup water.  
• Season them with salt and pepper.
• Bring to a simmer over medium heat.  
• Cover and cook until most of the water has evaporated, about 7-8 minutes.  You can add more water if the skillet gets dry, you want the sprouts to be crisp tender.
• Increase the heat to medium high and add oil.  
• Cook, uncovered, without stirring until they are golden brown, about 6-7 minutes.  
• Remove from heat and stir in lemon juice to taste, season with salt and pepper to taste.

Roasted Chicken

1- 4-5 pound chicken

1 tablespoon olive oil

1 lemon

1 handful fresh basil

salt

pepper

garlic powder

onion powder

dried basil

6-8 cloves garlic

1 onion, quartered

1 pound (or more if you want them) potatoes, peeled and quartered

• Preheat the oven to 350 degrees.  
• Rinse and dry the chicken.
• Squeeze the lemon juice all over the chicken and put halves inside the chicken along with the fresh basil, garlic and some of the onion.  
• Season outside of chicken liberally with salt, pepper, garlic powder, onion powder and dried basil.  
• Put potatoes and remaining onion in a large Dutch oven, add olive oil and season with salt, pepper, garlic powder, onion powder and dried basil.  
• Set chicken on top of potatoes.
• Cover and put in oven for 1.5-2 hours, checking the temperature with a thermometer at 1.5 hours.  The breast should read 170, the thigh 180 degrees.
• Remove and let rest for about 10 minutes.

Calzones

Dough:

1 package active dry yeast

1 cup warm water (110 degrees)

pinch sugar

1 1/2 teaspoons salt

1 1/2 tablespoons olive oil

2 1/2-3 cups flour

Pizza Sauce

**Typically, I make this sauce and freeze it in 1 cup measurements in Ziploc bags.  I just pull out a bag or two when I make pizza.  For the calzones I only used 1 cup for 4 of them.  This sauce makes about 6-8 cups.

3-15 ounce cans tomato sauce

1-6 ounce can tomato paste

1/4 cup olive oil

1 cup chopped onions

1 ounce minced garlic

2 tablespoons fresh parsley

1 1/2 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon oregano

1/2 teaspoon basil

• Saute onions and garlic in olive oil.  Add remaining ingredients, simmer 2-3 hours.

Fillings:

Anything you like!

Examples:

pepperoni, sausage, olives, mushrooms, peppers, basil, cheese etc.

Directions:

• In a bowl, combine yeast, water and sugar, stir well and let sit for 5 minutes.  
• In a stand mixer, combine the salt, olive oil, 2 1/2 cups flour and yeast mixture.  
• The dough should be slightly sticky to the touch, if it is too sticky add flour in 1/4 cup measurements until it is the right consistency.
•  Using the dough hook attachment, mix dough in stand mixer on low speed for 5 minutes.
• Spray a bowl with non-stick spray, add dough and cover with plastic wrap.  
• Let sit for 1-2 hours.
• Preheat the oven to 475 degrees.
• After the dough has risen, divide it into 4 even balls.  
• Transfer to a lightly floured surface and roll out into 4-8 inch circles.  
• Place sauce, filling and cheese in the center of 1 side of the circle, then fold dough over the filling.  
• Crimp edges together with your fingers and/or a fork until the edges are sealed.  
• Cut a small slit in the top of the calzone.  
• Cook on a preheated pizza stone or a baking sheet for about 15 minutes, or until lightly browned.