Stuffed or Deviled Eggs My cousin, Tish Hellmuth Casey will be remembered for many things. One of her specialties which is expected at all family events from Saints games to birthdays to holiday extravaganzas are her stuffed eggs. Here they are! Hard boiled eggs Finely chopped green onions Salt/Pepper Mayonnaise Slice eggs in […]
Tish Casey’s Stuffed Eggs Read More »
Emily’s, Grandma Foley mini pecan pies My niece Emily loves to bake. We all look forward to family gatherings and Emily’s mini pecan pies. She inherited this recipe from Grandma Foley on the Turner side of the family. We are happy to adopt these delicate mini southern pies into our own family. Thank you Emily!
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Chicken Liver Pate with Green Peppercorns Silver Palate A Robert family favorite! 6 TBSP butter ½ C minced onion 2 garlic cloves chopped finely 1 tsp thyme ½ C celery tops 10 black peppercorns 2 bay leaves 6 C water 1 pound chicken livers 2 TBSP cognac or brandy ½ tsp salt ½ tsp
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The Robert/Walker/Toca/Hellmuth Christmas Eve celebration is built on the tradition of lots of wonderful appetizers that are served during an extended cocktail hour as the kids run wild and pray for the call to open presents. My cousin Lisa Hellmuth Zenor, or “Aunt Lisa” as she is known to my children, has a few specialties
Sausage Wonton Wraps Read More »
Ingredients: 3–4 ounces bacon, cut into small strips Cooking oil 2.5-3 lb frying chicken ½ teaspoon salt 1/8 teaspoon pepper ¼ cup cognac 3 cups red wine preferably Burgundy 1–2 cups beef stock 1 tablespoon tomato paste 2 cloves garlic ¼ teaspoon thyme 1 bay leaf 12–24 pearl onions ½ pound mushrooms 3 tablespoons flour
Horseradish Cream INGREDIENTS 4 oz cream cheese 4 TBS fresh grated horseradish root OR prepared horseradish sauce to taste 2 sprigs fresh dill 7 (or more) TBS heavy cream 1/8 tsp salt DIRECTIONS Blend everything in a food processor. Add more heavy cream if you like a thinner sauce. Add more horseradish sauce if you
Salmon Verrine Recipe Read More »
From Baker’s Royale Makes approximately eight 3 1/2 oz servings Ingredients: Caramel Mousse: 1 cup cold heavy cream 2 tablespoon sugar 1/4 cup plus caramel (recipe follows) Caramel Sauce: ½ cup granulated sugar 2 tablespoons water 2 tablespoons unsalted butter 6 tablespoons of heavy cream ½ teaspoons of kosher salt Apple Crumble: ½ cup diced
Caramel Apple Trifle Verrine Read More »
These are my all time favorite chocolate cookies from my friend and neighbor, Carol Lapari. Great for gift giving. Stay fresh for a while so you can keep them around to satisfy your chocolate cravings! Ingredients: 1 1/2 cups bittersweet chocolate chips, about 9 oz., divided 3 large egg whites 2 1/2 cups powdered sugar,
Deep Dark Chocolate Cookies Read More »
Adapted from Bon Appétit, December 1996, Serves 8 Ingredients: Soup ¼ cup (½ stick) butter 1 large onion, finely chopped 4 large garlic cloves, chopped 3, 14.5 ounce cans low-salt chicken broth 4 cups, 1-inch pieces peeled butternut squash (about 1.5 pounds) 4 cups, 1-inch pieces peeled acorn squash (about 1.5 pounds) 1 ¼ teaspoons
Winter Squash Soup With Gruyere Croutons Read More »
Ingredients • 8 oz. fresh mushrooms • ½ tsp minced garlic • 1 bag fresh spinach, stems removed, lightly steam until wilted • Red, yellow orange peppers, sliced into strips and sautéed • Sun dried tomatoes, drained and chopped • Artichoke hearts, drained and quartered • 4 large eggs • 1 cup milk • 2
Dianne’s Fall Vegetable Frittata Read More »
Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette from How Sweet it is SERVES 2 TO 4 Ingredients: 2 tablespoons coconut oil 1 acorn squash, sliced in 1/2-inch thick rounds, seeds removed 1/4 teaspoon salt 1/4 teaspoon pepper 2 teaspoons brown sugar 1/2 cup whole pecans, chopped 1/4 teaspoon pumpkin pie
Carol’s Autumn Arugula Salad Read More »
Adapted from David Tanis, via The New York Times and The Smitten Kitchen Serves 4 generously, 6 moderately Peanut dressing Ingredients: 3 tablespoons Asian fish sauce 3 tablespoons rice vinegar 7 tablespoons lime juice 3 tablespoons soy sauce 1 one-and-a-half inch chunk ginger, peeled and sliced 6 tablespoons natural unsalted peanut butter 1 tablespoon toasted
Cold Rice Noodles with Peanut-Lime Chicken Read More »
