MAINS
Croque Madam Casserole
SERVES 6
Ingredients
12 slices day-old, thick-cut white bread
6 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk
1/4 teaspoon ground nutmeg
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 1/4 cups grated Gruyere (about 10 ounces), divided
1/4 cup Dijon mustard
12 thin slices Black Forest ham
6 large eggs
nonstick cooking spray
Directions
1. Preheat oven to 375 degrees. If bread is not a day old or still feels moist, arrange slices in a single layer on a baking sheet and bake, flipping once, until dry to the touch but not toasted, 5 – 10 minutes. Using a 2-inch ring, cookie cutter or sharp paring knife, cut a hole in the center of six bread slices. Trim bread to fit in two even layers in a 13-by-9-inch baking dish, with the whole slices on the bottom and the slices with holes on the top, forming six sandwiches. Remove from dish.
2. Melt butter in a saucepan over medium heat. Add flour and cook, whisking constantly, until light golden brown and thickened, about 3 minutes. Slowly add milk, whisking constantly. Increase heat to medium-high and cook, whisking, until mixture thickens and coats the back of a spoon, 4 – 6 minutes. Reduce heat to very low. Whisk in nutmeg, 3/4 tsp. salt and 1/4 tsp. pepper. Whisk in 1 cup Gruyere a handful at a time.
3. Spread 1/3 of the sauce in the bottom of a greased baking dish. Arrange six whole slices of bread in a single layer. Spread Dijon evenly on bread. Top each slice with two slices of ham. Spread another third of the sauce over ham. Sprinkle with 1 cup Gruyere. Place six bread slices with holes on top. Spread remaining sauce over sandwiches. Crack one egg into each hole. Sprinkle with remaining Gruyere. Season with remaining 1/2 tsp. salt and 1/4 tsp. pepper.
4. Spray a large piece of foil with nonstick spray. Place foil, greased side down, over baking dish, and fold to seal. Bake on middle rack for 20 minutes. Remove foil, increase oven temperature to 400 degrees, move dish to top rack of oven, and bake until egg whites are just barely set and yolks are still runny (eggs will continue to cook slightly when removed from oven), 8 – 12 minutes. Let cool 10 minutes before serving.
Lemon Ricotta Pancakes
Recipe courtesy Amanda Gibson
SERVES 4
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
2 tablespoons granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup whole milk
2 large eggs
1/2 cup full-fat ricotta cheese
zest from 1 lemon
2 tablespoons lemon juice
1/2 cup blueberries
Blueberry Compote (recipe below)
Directions
1. In a large bowl, whisk together the flour, baking soda, baking powder, sugar and salt. Set aside.
2. In a smaller bowl, whisk together the vanilla extract, milk, eggs, ricotta cheese, lemon zest and lemon juice until smooth.
3. Gradually add the wet ingredients to the dry mixture and gently whisk until incorporated.
4. Heat skillet or griddle on medium high; grease with butter. Pour 1/2 cup batter onto hot griddle, place 3 – 4 blueberries on top of pancake, and cook for 3 minutes, until the edges start to firm up and bubbles appear on surface.
5. Flip the pancakes and cook for another 1 to 2 minutes on the other side. Repeat with remaining batter. Serve hot with blueberry compote.
Blueberry Compote
Ingredients
2 cups blueberries
zest and juice of one lemon
1/4 cup granulated sugar
1 teaspoon vanilla extract
Directions
Make the compote first by combining blueberries, lemon zest and juice, and sugar in a small saucepan and heat on medium until about half of the blueberries burst and sauce thickens slightly. Turn off heat, add vanilla and stir. Let cool while you make the pancakes.
MiMi’s Famous Quiche
Recipe courtesy Kimberly Chartier
SERVES 8
Ingredients
1 pound ground breakfast sausage
1/2 cup chopped green onion
1/3 cup finely chopped bell pepper
1 1/2 cups hand-grated sharp cheddar cheese
1 tablespoon flour
1 refrigerated deep-dish pie shell
2 eggs, beaten
1 cup evaporated milk
1 tablespoon dried parsley flakes
3/4 teaspoon seasoned salt
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
Directions
1. Preheat oven to 375 degrees. In a skillet, fry sausage until fully cooked. Remove to drain on a paper towel.
2. Saute onion and bell pepper in the remaining sausage grease, 2 – 3 minutes.
3. In a medium-sized mixing bowl, combine cheese and flour. Stir in sausage, onion and peppers. Spread in unbaked pie shell.
4. Mix together the eggs, evaporated milk and seasonings, and pour into pie shell. Bake on a cookie sheet until filling is set, approximately 35-40 minutes. Enjoy hot or room temperature. It’s even better on day two!
Asparagus Tart
Recipe courtesy Beth Branch
SERVES 6 – 8
Ingredients
1 sheet frozen puff pastry dough, thawed
All-purpose flour for dusting
2 tablespoons extra-virgin olive oil
1 bunch fresh asparagus spears, trimmed and cut on the bias into 1/4-inch-thick pieces (about 2 cups)
2 garlic cloves, minced
kosher salt and freshly ground black pepper, to taste
6 large eggs, room temperature
3 tablespoons chopped chives
3-4 slices prosciutto, torn into large pieces
Directions
1. Preheat the oven to 400 degrees. Line a half sheet pan with parchment paper and set aside. Unfold the thawed puff pastry sheet onto a lightly floured work surface. Roll into a 14-inch by 11-inch rectangle, trimming any uneven edges with a sharp knife. Lightly score a 1/2-inch border around the edges. Do not cut through. Prick the inner rectangle across the surface with tines of a fork. Do not prick the border
2. Transfer the dough to the parchment-lined sheet pan. Bake for 10 minutes or until golden brown. Remove from the oven and set on a wire rack while you prepare the asparagus.
3. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add asparagus and garlic and sauté for 2 to 3 minutes, stirring often. Season with salt and pepper. Arrange the sauteed asparagus pieces over pastry, keeping within the border.
4. Break one egg at a time into a small dish. Then carefully place each onto asparagus mixture, spacing them evenly across the tart. Sprinkle with salt and pepper.
5. Bake for 12 to 14 minutes or until the egg whites have completely set and yolks have just barely begun to thicken. Remove the tart from oven. Sprinkle with chives and distribute the torn prosciutto on top of the tart. Set on a wire rack.
6. Prepare salad: In a large bowl, whisk together the extra-virgin olive oil, lemon juice and basil until mostly emulsified. Add the arugula leaves to the bowl and toss to coat. Top the tart with the salad mixture. Garnish with shaved Parmigiano-Reggiano cheese and serve.
Shrimp & Sausage Bake
Recipe courtesy Patrick Fosgate
SERVES 8 – 10
Ingredients
1/4 cup olive oil, divided
1/2 pound sausage, removed from the casing and crumbled
1 cup chopped yellow onion
1 red pepper, chopped
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups fine dried breadcrumbs
2 tablespoons fresh parsley, chopped
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon Creole seasoning
1 1/4 cup shrimp, chicken or vegetable stock
1 pound fresh medium shrimp, peeled and deveined
Directions
1. Preheat oven to 400 degrees.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until the meat is browned, about 4 minutes.
3. Add onion and red pepper. Cook, stirring, until translucent and soft, about 5 minutes. Stir in garlic, salt and black pepper. Remove from the heat and let cool to room temperature.
4. In a medium-size mixing bowl, combine 2 tablespoons of olive oil, breadcrumbs, parsley, cheese and Creole seasoning. Mix well. Add the sausage mixture and mix well. Add stock to the breadcrumb-sausage mixture and mix well.
5. Grease the bottom of a 10-inch casserole dish with the remaining 1 tablespoon olive oil. Arrange the shrimp in one layer in the bottom of the pan. Cover shrimp evenly with the breadcrumb-sausage mixture, packing it firmly down onto the shrimp.
6. Bake on the center rack of the oven until the top is golden brown, about 30 minutes. Remove from the oven and serve hot.
Party Ham Sandwiches
Recipe courtesy Tierney Moore
SERVES 6
Ingredients
1 (12-count) package King’s Hawaiian Rolls
3 tablespoons creamy horseradish sauce, divided
3/4-pound thinly sliced Black Forest ham
8 slices white American cheese
6 tablespoons butter
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon poppy seeds
Directions
1. Preheat oven to 350 degrees.
2. Split each dinner roll. Spread a small amount of creamy horseradish sauce on the bottom of each roll. Layer ham and cheese, then replace top of roll. Arrange the sandwiches in a 9-by-13-inch pan.
3. In a small saucepan, combine butter, brown sugar, remaining 1 tablespoon horseradish sauce, Worcestershire and poppy seeds. Bring to a boil and pour over sandwiches.
4. Bake for 20 – 30 minutes, or until the tops are brown and crispy.
Monkey Bread
Recipe courtesy Hollie MacKellar
SERVES 10
Ingredients
1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 ounces each) Pillsbury Grands Flaky Layers refrigerated buttermilk biscuits
1/2 cup chopped pecans
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
Directions
1. Preheat oven to 350 degrees. Grease a 12-cup fluted tube pan with shortening or cooking spray. In large-storage plastic food bag, mix granulated sugar and cinnamon.
2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding pecans to the biscuit pieces.
3. In a small bowl, mix brown sugar and butter. Pour over biscuit pieces.
4. Bake for 30 – 35 minutes or until golden brown and no longer doughy in center. Let cool in the pan for 10 minutes. Invert onto serving plate and serve warm.
APPS & SIDES
Crab Strudel
Recipe courtesy Martha Rutledge
MAKES 4 STRUDELS, SERVES 10 – 12
Ingredients
12 tablespoons unsalted butter, divided
3 scallions chopped
1 teaspoon curry powder
1 pound fresh jumbo lump crabmeat
2 teaspoons chopped flat parsley
juice of 1 lime
3/4 teaspoon sea salt
1/2 teaspoon ground black pepper
20 sheets phyllo dough
1/4 cup dry plain breadcrumbs
Directions
1. Preheat oven to 400 degrees.
2. Heat 2 tablespoons butter in medium saucepan. Add the scallions and cook over medium heat until soft, about 5 minutes. Add the curry powder.
3. Drain the crabmeat and pick through for any remaining shell pieces. Shred crabmeat in a bowl and add parsley, lime juice, salt and pepper. Add the seasoned crabmeat to the scallion mixture.
4. Melt remaining butter in a small saucepan. Unfold 1 sheet of phyllo dough on a clean, dry workspace. Brush with melted butter, then sprinkle with a small amount of the breadcrumbs. Repeat the process by laying a second sheet of phyllo over the first sheet. Brush with melted butter and sprinkle with breadcrumbs until 5 sheets have been used.
5. Spoon a 1-inch wide row of the crab mixture along one long edge of the dough. Roll up dough like a jelly roll. Brush the top with melted butter and set aside. Repeat the same process using all the phyllo dough and crab filling.
6. Cover a sheet pan with parchment paper. Place the strudels on the pan and score diagonally into 1 1/2-inch pieces.
7. Bake for 12 minutes or until the top is light brown. Slice along the score lines and serve.
Bacon-Stuffed Deviled Eggs
Recipe courtesy Eleanor Inge Baker
Ingredients
12 eggs
5 – 6 pieces crisply fried bacon, chopped
3 – 4 green onions, chopped, green parts only
3 – 4 heavy-handed shakes Crystal Hot Sauce
3 – 4 heaping tablespoons Hellman’s Real Mayo
2 – 3 tablespoons Zatarain’s Creole mustard
garlic salt and freshly ground pepper, to taste
paprika, to taste
Directions
1. Add eggs to a large pot and fill with cold water to cover by an inch. Bring to a boil and cook for 5 minutes. Remove from boiling water and place in a bowl of cold water until eggs are completely cool. Place in refrigerator overnight.
2. Slice eggs in half and scoop out yolk into a bowl. Place egg whites on a deviled egg plate.
3. Set aside 1 tablespoon each of bacon and green onions for garnish. Mash egg yolks, remaining bacon and green onions, hot sauce, mayo and mustard with a fork until mixed well. Add garlic salt and pepper to taste.
4. Scoop stuffing into a zip-top bag. Cut corner off bag and use to pipe stuffing into egg whites.
5. Garnish plated eggs with reserved onion and bacon. Sprinkle with paprika immediately before serving.
Related: Tips for Making Perfect Hard-Boiled Eggs
Cheese Grits
Recipe courtesy the Clement family
SERVES 10
Ingredients
1 quart milk
1/2 cup plus 1/3 cup butter, divided
1 cup grits
1 teaspoon salt
1/2 teaspoon white pepper
4 ounces Gruyere cheese, grated
1/2 cup Parmesan cheese, grated
Directions
1. Preheat oven to 350 degrees.
2. Bring milk to a boil. Add 1/2 cup butter and stir in grits. Cook, stirring constantly, until mixture is the consistency of oatmeal (about 5 minutes).
3. Remove grits from heat, add salt and pepper and beat mixture well.
4. Stir in remaining 1/3 cup butter and Gruyere, and pour into a greased 2-quart casserole dish. Sprinkle with Parmesan.
5. Bake 1 hour and serve warm.
Praline Bacon
SERVES 4
Ingredients
8 slices bacon
1/4 cup packed brown sugar
1/4 cup finely chopped pecans
Directions
1. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and place a wire rack on top.
2. Arrange bacon in a single layer on rack. Bake 20 minutes.
3. While bacon cooks, combine brown sugar and pecans in a small bowl.
4. Flip bacon and sprinkle with brown sugar mixture. Bake 10 – 15 minutes longer or until golden brown. Remove from oven and let cool 10 – 15 minutes before serving.
Tomatoes Rockefeller
Recipe courtesy Ann Pond
SERVES 12
Ingredients
6 large tomatoes, cut in half
salt and pepper, to taste
paprika, to taste
1/4 cup finely chopped onion
1/4 cup finely chopped parsley
2 tablespoons butter, softened
1 1/2 cups cooked chopped spinach, well-drained
1/4 cup breadcrumbs
Directions
1. Preheat oven to 350 degrees.
2. Place tomatoes in a shallow baking dish, cut side up. Sprinkle with a little salt, pepper and paprika.
3. Mix together onion, parsley, butter and spinach, and season with salt, pepper and paprika.
4. Top each tomato half with spinach mixture, then sprinkle with breadcrumbs on top.
5. Bake for 20 minutes, or until breadcrumbs are toasted and golden.
Shrimp Pacific
Recipe courtesy Louise McClelland
SERVES 8
Ingredients
2 oranges, peeled and cubed
1 tomato, peeled, seeded and cut into wedges
3/4 cup vinegar
1/3 cup salad oil
1/3 cup lemon juice
1/4 cup ketchup
1 tablespoon capers
1 cup sliced onion
1 tablespoon parsley
1 clove garlic, crushed
1 teaspoon sugar
1 teaspoon mustard seed
1/2 teaspoon celery seed
1/4 teaspoon pepper
1 1/2 pounds large shrimp, cooked
Directions
In a large bowl, combine all ingredients but shrimp. Then gently stir in shrimp. Cover and marinate in the refrigerator overnight, stirring occasionally. Serve cold over a bowl of ice with skewers.
West Indies Salad
Recipe from Bayley’s Seafood Restaurant
SERVES 4
Ingredients
1 medium onion, finely chopped
1 pound fresh lump crabmeat
salt and pepper, to taste
4 ounces Wesson Oil
3 ounces cider vinegar
4 ounces ice water (as cold as possible)
Directions
1. Spread half of the chopped onion over the bottom of a large serving bowl. Top with picked and separated lumps of crabmeat. Add the remaining onion. Season with salt and pepper.
2. Pour oil, vinegar and ice water over crabmeat mixture.
3. Cover and marinate in the refrigerator for 2 – 12 hours. Toss lightly and serve over lettuce or crackers.
DRINKS
Missionary’s Downfall
SERVES 4
Ingredients
1 small can frozen limeade
1 limeade can measurement of vodka
1 handful fresh mint leaves
Directions
Fill blender with ice. Add limeade, vodka and mint leaves. Blend until mint leaves are finely chopped. Serve in glasses garnished with fresh mint sprigs.
The Golden Gal Mocktail
Recipe courtesy Lauren McGowan
MAKES 1
Ingredients
1/2 ounce orgeat simple syrup
1/2 ounce lavender simple syrup
4 ounces fresh-squeezed orange juice
2 ounces club soda
1 drizzle rosemary simple syrup
1 dried or dehydrated orange slice, for garnish
Directions
1. Combine first three ingredients in a shaker with ice and shake until cold.
2. Fill a double old-fashioned glass with crushed ice. Strain the contents of the shaker into it. Top off with club soda and give a quick stir.
3. Drizzle a small amount of rosemary simple syrup on top and garnish with an orange slice.
*For a lighter spritzer, serve in a highball glass and use more club soda.
* For a stronger drink, strain into a martini glass and use a splash of club soda.
DESSERTS
Lemon Blueberry Trifle
SERVES 15
Ingredients
2 loaves of lemon pound cake
3 cups prepared lemon pudding
3 cups prepared vanilla pudding
4 ounces blueberry preserves
1 cup whipped dessert topping, divided
1 cup of fresh blueberries, plus more for garnish
3 cups whipped cream
lemon slices and mint, for garnish
Directions
1. Cut pound cakes into 1-inch pieces. Set aside.
2. Gently combine prepared lemon pudding and 1/2 cup of whipped dessert topping.
3. Warm the blueberry preserves in a small saucepan over low heat. The preserves should only be slightly warm to the touch and a bit runny. Whisk the warmed preserves into the prepared vanilla pudding until thoroughly combined, then gently fold in 1/2 cup of the whipped dessert topping.
4. Place 1/2 of pound cake cubes at the bottom of a trifle dish. Sprinkle 1/2 of the blueberries over the pound cake, allowing them to fall between the cubes. Layer the lemon pudding mixture over the pound cake and blueberries. Spread the blueberry pudding mixture over the lemon pudding. Add the remaining pound cake and blueberries.Top with whipped cream and decorate with sliced lemons, blueberries, and mint. Serve chilled.
Strawberry Basil Crumble
Recipe courtesy Julialake Graham
SERVES 6 – 8
Filling
1⁄2 cup fresh basil leaves, plus more for garnish
2/3 cup sugar
1 teaspoon lemon zest
2 teaspoon lemon juice
2 tablespoons vanilla
1⁄2 teaspoon salt
2 tablespoons cornstarch
2 lbs fresh strawberries, quartered
Topping
1 cup all-purpose flour
3⁄4 cup granulated sugar
3⁄4 cup light brown sugar
1 teaspoon kosher salt
1 cup oatmeal
1⁄2 lb cold butter, diced
Directions
1. Preheat oven to 350 degrees. Butter cast iron skillet or baking dish and set aside.
2. Add basil, sugar, lemon zest, lemon juice and vanilla to the bowl of a food processor and pulse until smooth. Transfer to a large mixing bowl and add the salt, cornstarch and strawberries. Toss gently and set aside.
3. In a separate mixing bowl, combine all the topping ingredients and mix until crumbly. Set aside.
4. Spoon strawberry filling into the prepared skillet or dish and sprinkle the topping evenly over the filling. Place on a baking sheet to catch any drips and bake about 1 hour until top is brown and filling is bubbly.
5. Serve warm, topped with vanilla ice cream and garnished with a sprig of fresh basil.
Coconut Cream Pie
Recipe courtesy Lucy Greer Cheriogotis
SERVES 8
Ingredients
1 cup sweetened flaked coconut
3 cups half-and-half
3/4 cup white sugar
1/2 cup all-purpose flour
2 large eggs, beaten
1/4 teaspoon salt
1 teaspoon vanilla extract
1 9-inch pie shell, baked
1 cup frozen whipped topping, thawed
Directions
1. Preheat the oven to 350 degrees. Spread coconut on a baking sheet, and bake, stirring occasionally, until golden brown, about 5 minutes.
2. Combine half-and-half, sugar, flour, eggs and salt in a medium saucepan. Bring to a boil over low heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 15 minutes.
3. Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla. Reserve remaining toasted coconut for garnishing the pie.
4. Pour custard into pie shell and chill until firm, about 4 hours.
5. Top with whipped topping and reserved toasted coconut.
Chess Bars
YIELDS 24 BARS
Ingredients
1 package butter cake mix
1 egg
4 ounces (1 stick) butter, melted
2 teaspoons vanilla extract
3 eggs
8 ounces (1 package) cream cheese
16 ounces (1 box) powdered sugar
Directions
1. Preheat oven to 350 degrees.
2. In a medium bowl, combine cake mix, egg, butter and vanilla. Spread into a greased 9-inch by 13-inch pan.
3. In a clean bowl, beat eggs, cream cheese and sugar. Pour on top of cake mixture and bake 30 – 40 minutes. Cool and cut into bars.
