5 pounds potatoes (I like to go old-school and use russet potatoes for this)
2 teaspoons salt
1 stick unsalted butter
1 8-ounce package of cream cheese
1 cup sour cream
1/2 cup milk
2 teaspoons salt
Peel potatoes and cut into 1 1/2-inch chunks.
Place potatoes in a large pot and add COLD water, enough to cover potatoes by about 1-inch.
Stir in 2 teaspoons salt.
On medium heat, bring potatoes to a low boil, uncovered, and cook unitl tender, about 8-12 minutes.
Drain potatoes and pass through a ricer, food mill or china cap back into large pot. (You can also go “old school” and use a potato masher- won’t be as creamy, but still effective.)
Gently fold in butter, cream cheese, sour cream, milk and salt until all is evenly combined. Add more salt to your taste as needed. (Note: you can serve them now and they will be delicious but continue on for make-ahead…)
Spoon potatoes into a lightly greased 13x9x2 baking dish. Cover and refrigerate for up to 2 days.
When ready to heat, let dish sit out at room temperature for 30 minutes before baking.
Bake at 350, uncovered for 30 minutes or until hot all the way through.
Prepare pie crust dough, shape into a disk, wrap in plastic and put in the refrigerator to rest for at least 30 minutes. You can do this the day before.
Preheat oven to 400 degrees.
In a small bowl, mix cherries and Scotch and let sit for 30 minutes. Toss a few times during soaking to make sure all cherries get covered.
In another small bowl, mix together sugars, flour, cinnamon, nutmeg and salt. Set aside.
Slice apples thin and add them to a large bowl. Toss in the sugar/flour mixture followed by the cherries and their liquid and combine all ingredients until mixed well. (I like to use my hands for this.) Set aside.
Remove pie dough from the refrigerator, cut it in half, roll out the bottom pie crust and fit it into a 9-inch pie plate.
Pour apple filling into pie crust. Dot with butter (pinching butter into tiny bits with your fingers and dotting evenly over filling.)
Roll our remaining pie dough and arrange over filling, crimping bottom and top of pie crust edges together.
Mix the milk or cream and tablespoon of sugar to make glaze and brush top of crust (except edges.) Cut several slits in top crust.
Put a cookie sheet on the very bottom rack of the oven to catch and drippings. Place the pie dish on the rack above that and bake for about 1 hour until crust is golden brown and juices bubble through the top crust. If edges are browning too quickly, cover them with foil or a pie crust sheild.
Cool pie for at least 30 minutes to an hour on a wire rack. Serve warm with ice cream or freshly whipped cream.
Flaky Pie Crust (for 2-crust pie)
I’ve been making this pie crust since I was 16 years old. My secret is to use equal parts of COLD butter and COLD shortening for a crust that’s flavorful AND flaky.
2 1/2 cup sifted all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup cold butter, cut into 1/2 cubes
1/2 cup cold vegetable shortening, (like crisco) cut into roughly 1/2 in cubes
4-8 tablespoons ice water
In large bowl, mix flour, sugar and salt.
Add cold butter and shortening cubes to flour mixture and with your fingertips or a pastry blender (I like using my fingers for better control), pinch or cut in fat until mixture forms clumps about the size of tiny peas (clumps will be uneven.)
Quickly sprinkle ice water 1 tablespoon at a time over all of the flour mixture, tossing lightly with a spoon until you can form the dough into a ball. (Don’t overwork dough.)
Flatten the ball into a disk, wrap in plastic wrap and let rest refrigerated for at least 30 minutes. (I like to make my pie dough the day before.)
Take the pie disk out of the refrigerator and let sit at room temperature for 10 minutes just to soften a bit.
Choose a smooth surface to roll out the dough like a cutting board or counter. Dust surface and rolling pin lightly with flour.
When ready to roll dough, remove disk from plastic and place in the middle of your surface. (Cut disk in half for a two crust pie.) Dust the top of the dough with some flour and begin to roll, starting at the center and working your way out on all sides. After a few rolls, turn the dough over, lightly reflour the board and continue to roll into a 12 inch circle of about 1/8 inch thickness. Close up any cracks by pinching them together and smoothing out gently with the rolling pin.
To move the dough, fold it in half, then in quarters and place into pie dish. Gently open up the folds and fit dough into the bottom of the pie dish. Crimp edges with your fingers and cover up any holes or cracks at this time. (A little water can be used to help with cracks just by dipping your finger in the water and gently pinching the dough back together.)
Heat oven to 350 degrees. Grease a 10-inch fluted tart pan with a removable bottom.
For the crust:
In a medium bowl, mix together the first 5 ingredients. Add the melted butter and mix until all is combined. (I like to use my hands for this part.)
Pres the mixture over the bottom of the tart pan. (You can also use a pie dish if you don’t have a tart pan.)
Bake crust for 12 minutes. Set aside to cool completely while you make the filling. Keep the oven on.
For the filling:
Using a stand mixer with a paddle attachment (or a hand held mixer), beat the cream cheese on medium speed until smooth and no lumps remain- about 3 minutes. Scrape down the bowl once or twice with a rubber spatula during mixing.
Add the sugars, flour, cinnamon, ginger, nutmeg, cloves and salt and beat on medium speed until light and fluffy- about 3 minutes. Again, scrape down the bowl with a spatula once or twice so that everything is evenly combined.
Add the pumpkin and sour cream and mix until combined.
Add each egg one at a time, followed by the vanilla bean paste and beat on low speed just until everything is combined.
Pour batter into tart pan with cooled gingersnap crust and bake at 350 degrees for about 40 minutes or until set (give cake a jiggle- if the center stays put, it’s done.)
Cool cheesecake on a wire rack. Once cooled, cover and refrigerate for at least 6 hours before serving.
When ready to serve, remove the tart ring. Run hot sink water over an offset spatula to get it hot. Dry spatula completely and while it’s still hot, slide it right under the cheesecake to release it from the bottom of the pan. Transfer cheesecake to a serving plate.
Dust top with powererd sugar and serve with freshly whipped cream.
1 cup candy corn
1 cup salted dry-roasted peanuts
Mix candy corn and peanuts together in a bowl and serve. Try not to eat the whole bowl in one sitting.
3 cups heavy cream, divided in half
1 cup dark brown sugar, divided in half
6 egg yolks
½ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 15 ounce can 100% pure pumpkin, (about 1 1/2 cups)
1 teaspoon vanilla extract
In a medium sauce pot, heat HALF of the heavy cream and HALF of the sugar until it JUST begins to scald over medium heat. Do not let boil.
In a medium to large bowl, whisk together egg yolks, remaining half of brown sugar, cinnamon, ginger, nutmeg and salt.
Very slowly temper the hot heavy cream mixture into the egg yolk mixture, whisking constantly so that the eggs don’t curdle.
Return entire mixture to the sauce pot and cook over low heat until the cream is thick enough to coat the back of a spoon. About 7-9 minutes.
Remove sauce pot from heat and add pumpkin to the pot. Gently mix until no lumps remain. Add remaining half of heavy cream and vanilla to the pot and mix until evenly combined.
Strain entire mixture through a sieve into a large bowl. Cool in an ice bath.
Cover mixture tightly and place in the refrigerator for at least an hour but as long as (and preferably) overnight so that the flavors can intensify.
Freeze/churn ice cream according to your ice cream maker manufacturer’s directions.
2 sticks (1 cup) unsalted butter cut into pieces, plus additional for greasing pan
9 ounces fine-quality bittersweet chocolate (not more than 60%) chopped
6 large eggs, separated
1/3 + 1/3 cup granulated white sugar
1/2 teaspoon salt
Place a small roasting or baking pan filled halfway with hot tap water in bottom third of the oven (to provide moisture during baking.) Position another rack in the middle of oven, then preheat oven to 325 degrees.
Butter springform pan and line bottom with a round of parchment or wax paper. Butter paper.
Melt butter and chocolate together in a 2 quart heavy saucepan over low heat, stirring, then remove from heat.
Beat together yolks, 1/3 cup sugar and salt in a large mixing bowl with an electric mixer at medium-high speed until thick enough to form a ribbon that takes 2 seconds to dissolve into mixture when beater is lifted, 6-8 minutes in a stand mixer or 10-14 minutes with a handheld mixer.
Transfer beaten yolks to a separate large bowl and stir in chocolate mixture until well combined.
Beat whites with now cleaned mixing bowl and beaters and whisk at medium speed just until the hold soft peaks. Gradually add 1/3 cup sugar, beating until whites just hold stiff peaks. Stir 1/4 of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly until well combined.
Pour batter into springform pan and bake in middle of oven (do not place springform pan in hot water) until a toothpick or skewer inserted in the center comes out with crumbs adhering, about 50 minutes (a crust will form and crack on top of cake as it bakes.)
Transfer cake to a rack and cool 10 minutes (cake will deflate as it cools.)
Run a thin knife carefully around edge of cake, then remove side of pan. Cool cake on bottom of pan 30 minutes. Invert a rack over cake and invert cake onto rack, then remove bottom of pan and carefully peel off paper. Invert a serving plate over cake, then invert cake onto plate.
Recommend making this cake 1 day ahead to allow flavors to develop. Cool completely, then chill, covered in plastic wrap. Bring to room temperature and dust top with powdered sugar before serving.
Serve cake with freshly whipped cream.
1 bag of the best quality potato chips at your grocer. (I like Kettle chips- either sea salt or black pepper flavor)
1 package of smoked trout cut into small pieces(to place on chips)
fresh chives, finely chopped
Sort chips in a single file on a platter or plate. Top with a small piece of trout. Place a tiny dollop (about a 1/2 teaspoon) of crème fraîche on top of trout. Finish with a pinch of chopped chives on top. Serve immediately.
Note: Any kind of smoked fish will work on this really. As will substituting another kind of herb instead of chives.
2 pounds large shrimp, peeled, deveined with tails still on
2 tablespoons olive oil
salt and pepper
1 cup ketchup
3 tablespoons prepared horseradish (more or less to taste- I like mine spicy)
squeeze of a lemon (about a tablespoon)
5 drops Worcestershire sauce
5 drops Tabasco sauce (optional for an added kick)
Preheat oven to 400 degrees.
Place raw shrimp in a large bowl. Add olive oil, salt and pepper to season, and toss until shrimp is evenly coated.
Line a baking sheet with foil and place shrimp on pan in a single layer.
Roast for about 7-10 minutes just until shrimp turn pink and are cooked throughout. Do not over cook!
Set aside to fully cool.
Make cocktail sauce by adding all of the sauce ingredients and mixing well to combine. Feel free to add or subtract amounts ingredients to your liking.
Arrange shrimp on a platter (I added some lemon zest over mine in the photo as an alternative to serving with actual lemon wedges which would also be nice) and serve with cocktail sauce.
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold butter cut into cubes
1/4 cup sugar
the zest of half a lemon
1/4 cup currants
1 cup heavy cream, plus a little for brushing
sugar to sprinkle on top
Preheat oven to 350 degrees.
In a large bowl, combine flour, baking powder and salt.
Add cold butter cubes to flour mixture and pinch cubes into the flour until you have a crumbly mixture.
In a small bowl, combine sugar, lemon zest and currants. Toss sugar to coat zest and currants and then add to the flour mixture and mix well.
Make a well in the middle of the bowl and slowly add the cream, while tossing the flour with a fork until moistened. Knead dough a few times just to bring the dough completely together. Dough will be sticky. Pat into a round disk about 1 1/2 thick. Don’t work the dough too much.
Cut dough into 8 wedges and place on a baking sheet lined with parchment paper about 1 inch apart.
Brush top of scones with cream and sprinkle a pinch of sugar on top.
Bake for about 30 minutes (rotating baking sheet halfway through for even baking) until scones are a light golden brown in color.
Serve warm with clotted cream and your favorite flavor of fruit jam.
3/4 cup of hot, strong coffee
1 teaspoon brown sugar
3 tablespoons Irish whiskey
1/4 cup heavy cream or whipping cream, lightly beaten with a whisk but still pourable (a little stiffer than a milk froth but not quite as stiff as whipped cream)
Pour boiling water in an 8 ounce coffee cup or glass to preheat it. Let it sit for at least a minute, then pour the water out.
Pour hot coffee in coffee cup or glass.
Stir in brown sugar until dissolved. Stir in Irish Whiskey.
Using a tablespoon, gently spoon heavy or whipping cream on top of the coffee. Do not stir. The trick is for the cream to float on top of the coffee, allowing you to sip the coffee through the cream.
Ice cream floats usually come in big, guilty serving sizes but I like to prepare them in a small glass or a tea cup.
4 rounded scoops of vanilla ice cream
1 12-15 ounce bottle or can of Guinness stout
Place 1 scoop of vanilla ice cream in each of the 4 small glasses or tea cups.
Slowly pour Guinness stout over them.
*Feel free to make this treat your own! Some ideas… Substitute chocolate ice cream for vanilla. Add whipped cream, cocoa powder or hot fudge on the top. Serve with chocolates, malt balls or shortbreads on the side. And of course, for your UNDER-21 friends, use Root Beer or Ginger Beer over the ice cream.
1 1/2 cups cake flour
1/2 cup light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons unsalted butter
2 whole eggs
1 egg yolk
1/2 cup milk
1/2 cup maple syrup
1/2 cup sour cream
1 teaspoon vanilla
*Cream Cheese Frosting (see below)
1/2 cup toasted walnuts, chopped
Preheat oven to 350 degrees.
In a large bowl, sift flour. Add brown sugar, baking powder and salt and mix well to combine. Set aside.
Melt butter in a small pan or microwave and set aside.
In a medium bowl, add eggs and yolk and lightly whisk until just mixed. Add milk, syrup, sour cream, vanilla and melted butter and mix until all is combined.
Slowly add wet mixture to the flour and mix just until all ingredients are combined and batter is not lumpy.
Use a 12-cup muffin pan with liners and fill batter equally in each cup.
Bake for about 20 minutes until cake is set and a toothpick comes out clean when cake is pierced.
Let cupcakes cool completely before frosting. Once frosted, sprinkle toasted walnuts on top.
Frosted cupcakes are good in the refrigerator for a few days and can be frozen in a freezer- safe bag or container for at least a month. Thaw before eating.
*Note: If you really want to be fun, try substituting chopped bacon pieces on top instead of walnuts. Also, nuts can be omitted all together for any allergie concerns.
*Cream Cheese Frosting
Makes about 2 cups
1 stick unsalted butter, room temperature
1/2 cup (4 ounces) cream cheese, room temperature
2 cups powdered sugar, sifted
1/4 teaspoon fine sea salt
1 teaspoon vanilla
Using a stand mixer with paddle attachement (or a hand-held whisk) cream together the butter, cream cheese, powdered sugar and salt on medium speed until smooth and creamy. Turn the mixer to low and add the vanilla until well blended. Do not overmix.
Frosting can be refrigerated for up to a week. Bring to room temperature before frosting cupcakes.
- All-Clad Deluxe Slow Cooker
- Breville Panini Press
- Citrus Juicer
- Kitchen Aid Artisan Stand Mixer
- KitchenAid Blender
- KitchenAid Ice Cream Maker Bowl Attachment
- Le Creuset Classic 10” Square Grill Pan
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- Microplane Zester
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- David Lebowitz
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- The Foodinista
- Apple Pie with Scotch-Spiked Cherries
- Auntie Kate’s Cream Cheese Cherry Cookies
- Beets: Love ‘em or hate ‘em…
- Blueberry Lemon Goat Cheese Cheesecake
- Bourbon Apple Crisp
- Bourbon Cranberry Sauce
- Braised Brussels Sprouts
- Buttermilk Ice Cream
- Candy Corn & Peanuts
- Chocolate Ice Cream
- Chocolate Pots De Crème
- Chocolate Soufflé Cake
- Cocoa Brownies with Browned Butter and Walnuts
- Cream Scones with Currants
- Grilled Caesar Salad
- Grilled Rib Eye Steak & Cauliflower-Bacon Gratin
- Guinness Ice Cream Float
- Holiday Gumbo!
- Irish Scones with Currants
- Leftover Day: Pilgrim’s Pie
- Make-Ahead Mashed Potatoes
- One Bowl Blondies
- Oven Roasted Turkey:
The “Judy Bird” Technique
- Peanut Butter Buckeyes
- Perfect Mashed Potatoes
- Pizza Alla Ollie
- Pumpkin Bread Pudding with Sea Salt Caramel Sauce
- Pumpkin Cheesecake Tart
- Pumpkin Ice Cream
- Rainy Day Banana Bread
- Red Beans and Rice
- Red Velvet Birthday Cake For Sam!
- Red Velvet Skillet Cake
- Roasted Shrimp Cocktail
- Roasted Sweet Potatoes with Lime and Maple Syrup
- Russell Cakes
- Salad with Carrot Ginger Miso Dressing
- Soft & Chewy Gingersnap Cookies
- Spaghetti All’Amatriciana
- The 5 minute app…
- The Best Pumpkin Pie!!!
- The Ultimate Chocolate Chip Cookie
- Traditional Irish Coffee
- Turtle Soup
- White Chocolate Oatmeal Cookies with Sea Salt
- Who wants a cupcake?
- Wild Mushroom and Spinach Bread Stuffing
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