Henriettibles Super-Spectacular Best Eggnog EVAH

I worked on this eggnog recipe for several weeks (it was a tough gig!). I remember when I was 13 or so, I made fresh eggnog for the first time. I fell in love with it. I have no idea what that recipe actually was, but this (minus the booze!) is the taste that I remember - or close to it. I know it didn’t have cloves or cardamom, but I think they add some nice warmth to the recipe. This recipe is the best I’ve ever had!!! Or made!! I have used the store bought to make the Peppermint Eggnog martini, and it’s passable, but that’s only available seasonably. THIS, you can make any time you have a “Hank”ering.

Ingredients

5 whole eggs
3 egg yolks (you can reserve the whites to fold into the eggnog if you wish. Just beat to a soft peak and fold in at the end. Do not get any yolk in the whites. The yolks can tolerate the mixing with the whites, but the whites will not become peaks of any sort if the yolk is mixed in.)
½ cup sugar
2 cups milk
1 cup heavy cream
1 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp cardamom
4 oz bourbon
2 oz dark or spiced rum
Garnish with fresh ground nutmeg

In large bowl, beat the eggs and egg yolks until they look light yellow. Add the sugar and beat until all the sugar is dissolved. Add remaining ingredients (except garnish) and mix until combined. Pour into festive glasses and garnish with the fresh ground nutmeg.

A couple notes:

You can reduce the amount of bourbon and/or rum to taste.
RAW EGG WARNING!!!!! If you don’t get pasteurized eggs, be sure to properly test the eggs before using to avoid salmonella poisoning. The FDA suggests avoiding contact between the egg white/yolk and the exterior shell. If your immune system is compromised, you should avoid consuming foods that contain raw eggs.

Southern Bologna Cake

Bologna Cake. I know; it sounds strange. Given that October 24th was National Bologna Day, I

Henriettibles Southern Bologna Cake

thought it was worth delving into. The first time you heard of it was probably while watching the flick, “Sweet Home Alabama”, and you thought to yourself, “They just made that up for the movie!” I assure you; like Santa Claus and the Tooth Fairy, Bologna Cake does exist! It’s not the sweet treat that you think of when you hear “cake”. It’s a savory concoction, fabtastic on crusty bread or a cracker. I had seen images of the cake before, and set about creating my own version. You can see WHY it’s called “cake”. It resembles a torte. I have to admit, I’ve enjoyed forcing friends to try it. Their faces are priceless as they delightfully realize this stuff is yum! It really does taste wonderful, particularly if you use a good quality bologna. It’s a great conversation piece for any party, and easy enough to make and take to a party. I hope you enjoy and would love to hear your feedback!

Ingredients

10 slices good quality bologna
16 oz cream cheese, softened
1/2 seeded cucumber, finely chopped
3 Tbs chives, chopped
3 Tbs grated parmesan cheese
2 Tbs Mayonnaise
1 Tbs shallots, finely chopped

Beat together all ingredients, except bologna, until creamy. Place one slice of bologna of serving platter or plate. Cover with a thin layer of the cream cheese mixture (see photo). Place another slice of bologna on top. Cover with a thin layer of cream cheese, Repeat until all layers are used. With remaining cram cheese mixture, cover top and sides as you would frost a cake. Chill for at least 2 hours before serving. When ready to serve, slice as you would a cake. I suggest thin slices for ease of eating. Be sure to use a sharp knife to slice so you the visual impact of the cake is not impaired!

ENJOY!

Henriettibles Guinness Stew

You’ve had Guinness Stew. You’ve had beef stew. You haven’t had Henriettibles Guinness Stew! Lot’s of flavor, a suprise ingredient…. And plenty of heartiness for St. Patrick’s Day festivities!

I’m a HUGE fan of St. Patrick’s Day celebrations (that’s no blarney!). I really wanted to do a little more than the usual corned beef and cabbage. I love bevvies and red meat. Viola, a little of the black stuff magic happened. It’s bleedin’ deadly.

It’s not just me, friends loved the taste test. To quote one of my best birds, Tracy Collins, “Not only is it delicious, it will keep you regular, too!” Howver, the most common words from the taste testers was, “Oh. My. God. This is soooo good!” They were gobsmacked. One tester from another continent thought the flavors tasted like there were some exotic spices in the stew; you’ll be stunned at how the simple flavors combine to create some savage taste.

Enjoy and Beannachtam na Feile Padraig!

Ingredients

2 lbs lean beef (I used a sirloin roast)
3 Tbs flour
1/2 tsp salt, plus salt to taste
1/2 tsp freshly ground black pepper, plus pepper to taste
3 Tbs grapeseed oil
1 1/2 cups chpped onion
2 cloves minced garlic
1 bottle Guinness Draught
1 cup beef stock
1 cup prune juice (THE surprise ingredient!)
3 Tbs tomato pate
1/2 tsp dried thyme
2 cups diced potato (I keep the skins on)
1 1/2 cups carrots
1 tsp fresh lemon juice
1 tsp lemon zest

Trim fat from the steak. Cut into cubes of about 3/4 inch - try to keep them near the same size. Place in large bowl. Combne flour, salt and pepper in small bowl. Sprinkle into bowl of beef, and toss coat the beef.

In a large dutch over, add the grapeseed oil. When hot, add steak and cook until browned on all sides (about 4 to 5 minutes). Add onion and cook another 3 minutes until onions soften. Add Guinness and deglaze the pan. Add garlic, stock, prune juice, tomato paste and thyme. Bring to a boil. Cover, reduce heat and simmer for 30 minutes. Add remaining ingredients, cover and simmer another 90 minutes.

ENJOY!

Henriettibles Pomegranate Granola

Henriettibles Pomegranate Granola Parfait

This pomegranate granola recipe came about because I was out of granola to put in my morning yogurt. I poked around my cabinets a little while and, voilà, awesome on a stick happened the first try. My good friend, Deb Carpenter, tried it and proclaimed, “This is the best granola I’ve EVER had. And I mean friggin EVER!” And she was eating it while drinking wine! Of course, the wine may have contributed to her enthusiasm….

Ingredients

2 Cups slow cooking oats
3/4 cup light brown sugar
1/2 cup chopped pecans
1/2 cup slivered almonds
1/2 cup chopped dried pomegranate (or cherries, blueberries or whatever you have on hand, but
the pomegranate is AHMAAAZING!)
2 tbs ground flaxseed (optional)
1/2 cup honey

In a large bowl, combine all ingredients except the honey. Make sure it is mixed well so you don’t end up with lumps of brown sugar. Add the honey in small portions and mix in between each addition.

Line a large jelly roll pan with parchment paper. Turn the mixture onto the lined jelly roll pan. Spread evenly to edges of pan. Bake in 350 oven for 20 minutes. Remove from oven and allow to set for 10 to 15 minutes before disturbing. Either cut or break into pieces, or crumble into small pieces, but not cutting through the parchment paper. The parchment paper will peel right off the back. Enjoy!!!

Post Road Pumpkin Ale Bars with White Chocolate Pumpkin Ale Cream Cheese Frosting

It’s October. It’s not the ghosts and goblins that remind us, it’s the pumpkin doughnuts, pumpkin lattes, pumpkin coffees that remind our taste buds that it’s October. This is a recipe that I started making about 15 years ago. I’ve altered it over the years, a beautiful and decided to make a tasty addition of Post Road Pumpkin Ale to make a grown up and more sophisticated version. If you’ve got mini loaf pans, that would be a great way to make some fabtastic gifts for the holidaze. Just fill the pans at half you would for bread. I promise you, not only will your kitchen smell heavenly, these mouth watering pumpkin bars will be all treat, no tricks!

Post Road Pumpkin Ale Bars with White Chocolate Pumpkin Ale Cream Cheese Frosting

1 cup butter, softened
½ cup packed dark brown sugar
½ cup sugar
1 cup solid pack pumpkin
1 egg
1 tsp pure vanilla extract (preferably clear)
1 Tbs Post Road Pumpkin Ale
2 cups flour
1 tsp baking soda
2 ½ tsp ground cinnamon
1 tsp ground cloves
¼ tsp fresh ground nutmeg
8 oz chopped white chocolate (small but not fine)
1 cup chopped walnuts

Preheat oven to 350. Grease cookie sheet/jelly roll pan (approximately 15 x 10). Beat butter until fluffy. Add sugars and beat until mixture is creamy. Add pumpkin, vanilla and Post Road Pumpkin Ale until combined. In separate bowl, combine flour, baking soda and spices and gradually beat into butter mixture. Fold in white chocolate and walnuts. Spread into prepared pan. Bake for 20 minutes or until pick comes out clean. Cool in pan.

Frosting

11 oz white chocolate (good quality), melted
12 oz cream cheese, room temperature
1 Tbs Post Road Pumpkin Ale
1/2 tsp pure vanilla extract (preferably clear)
¼ tsp cinnamon
¼ tsp ground cloves
2 Tbs powdered sugar

In medium bowl, cream together melted white chocolate and cream cheese. Add cinnamon and cloves. Stir in pumpkin beer and vanilla. Gradually add powdered sugar. Beat until lump free. Spread on baked pumpkin bars. Allow to set and serve.

Henriettibles Mini Derby Down Hot Browns

I love the Kentucky and all the pageantry. I love roses. I love turkey. I love Hot Browns. Heck, I love brie (or any cheese!). Taking all this into account, this is the Henriettibles take on the Kentucky Derby tradition of Hot Browns. Rather than the traditional toasted white bread, opened faced sandwich with a cheddar cheese sauce, I’ve made it with toasted sourdough rounds with a brie sauce. Fabulous appetizer for any Derby party, or any party! Horseshoes and roses not included.

Ingredients
One 2 lb boneless turkey breast
3 Tbs grapeseed oil
Kosher salt
Fresh ground black pepper
4 Tbs unsalted butter
¼ cup flour
2 cups milk
½ cup Brie
½ cup grated parmesan
Loaf sourdough bread
Roma or plum tomatoes, thinly sliced
¼ cup grated parmesan
10 slices bacon, crumble half
White pepper
2 Tbs finely chopped parsley

Drizzle turkey breast with oil. Liberally sprinkle with salt and pepper. Place in oven proof baking dish and roast uncovered at 325 until skin browns, about 60 to 70 minutes. Cool and cut into thin slices.

While turkey is cooling, melt butter in sauce pan on medium heat. Add flour. Heat for 5 minutes, whisking continuously. Add milk. Continue to heat and whisk until sauce thickens, about 5 minutes. Remove from heat and add the brie (either shredded or chopped into small pieces) and the ½ cup of parmesan.

Toast slices of bread. Using a small round cookie cutter, cut bread into circles. Place onto cookie sheet or jelly roll pan. Cover each with a slice of tomato. Add pieces of bacon, then slice of turkey. Pour three tablespoons of cheese sauce over each round. Sprinkle the white pepper, salt and the ¼ cup of parmesan cheese evenly over rounds. Heat for about 5 minutes under broiler, until sauce begins to brown a little. Remove from oven and sprinkle each with the crumbled bacon and parsley. Enjoy!

Tomato Feta Pasta

My grandfather

This is a feta pasta recipe that I’ve made for so many years, always with enthusiastic results. I’ve refined it many times, trying to keep it as fresh and lively as possible. From the “You may not know this” file: I’m part Greek. My grandfather was born on the beautiful island of Crete. And, I love feta cheese. Okay, I just love cheese. This dish is a very simple way to bring have some great Greek flavors. This recipe will make your senses and taste buds sing. The smell of it cooking it such a treat, your family and guests will be enthusiastic participants. Be prepared to say “Oopah!!!!” Throwing your dishes onto the floor or into the fireplace is optional.

As with most things, I like to use as many fresh ingredients as possible when making this; it’s just so easy to cut up fresh tomatoes and chop fresh herbs! Watch for pasta making video to come. Fresh pasta makes this even more incredible! If your short on time, you can substitute canned diced tomatoes with herbs in it, I won’t guarantee the same fresh flavor.

Ingredients

1 pound fresh ground beef

Feta Pasta

1/4 tsp granulated garlic
2 Tbs finely chopped shallots
Salt & Pepper
18 oz fresh tomatoes, seeded and chopped
1 clove fresh garlic, minced
1 1/2 tsp dried oregano
3 Tbs fresh chopped basil
1 8 oz can tomato sauce
3 Tbs (heaping) of good quality tomato paste (I like the tube kind)
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp fresh ground nutmeg
Salt & Pepper
1/4 cup white wine
1 lb cooked pasta
1 cup crumbled feta cheese

Place ground beef in large skillet. Sprinkle with granulated garlic and salt & pepper. Begin to brown.

: Feta Pasta

When close to being browned, add the chopped shallots. Drain fat from beef. While the beef is browning. combine chopped tomatoes, minced garlic, oregano, basil, tomato sauce, tomato paste, cinnamon and nutmeg in a medium bowl. Add to skillet with browned beef. Add salt & pepper and wine.Bring to a boil. Reduce and simmer for 8 minutes. Remove cover and simmer another 5 to 8 minutes, or until desired consistency. Serve over cooked pasta and cover top with feta cheese.Oopah!

Cinnamon Bun Coffee Cake

Try as I might, I just can’t seem to enjoy eating broccoli or fresh spinach (although they are my favorite vegetables!) as much as I enjoy eating a fresh, hot cinnamon bun. And they sure as hell don’t smell as good as a cinnamon bun!

I also love to entertain. Brunch is one of my favorite events to host. HOWEVER, that does limit your available time to prepare the day of the event; pre-prep is essential! This is a wonderful recipe to have the delicious taste and smell of cinnamon buns without the hassle of making buns from scratch.You can prep the coffee cake the night before, refrigerate overnight and, Voilà, you have amazing in the morning. Yes, this will probably add a little junk in your trunk (or buns) if you eat it every day, but it’s a fabalicious treat.

Ingredients

Cake

²⁄₃ cup softened butter
³⁄₄ cup sugar
³⁄₄ cup light brown sugar
2 eggs, room temperature
2 cups flour
1 ¹⁄₂ tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
¹⁄₂ tsp salt
1 cup buttermilk
³⁄₄ cup finely chopped walnuts or pecans (optional)

Topping

4 Tbs melted butter
³⁄₄ cup light brown sugar
1 ¹⁄₂ tsp cinnamon
¹⁄₂ cup finely chopped walnuts or pecans
1 tsp Jesse James Bourbon

Glaze 1 (Cream Cheese)

1 cup powdered sugar
¹⁄₄ cup unsalted butter, softened
1 tsp J esse James Bourbon (use almond or vanilla extract if serving children!)
4 oz cream cheese, softened

Glaze 2

1 ¹⁄₃ cup powdered sugar
2 Tbs unsalted butter, melted
1 ¹⁄₂ tsp Jesse James Bourbon (use almond or vanilla extract if serving children!)
2 Tbs milk
¹⁄₄ tsp salt

Directions for the Cake:

Prepare 9×13 pan. Preheat oven to 350°. Cream butter and sugars until fluffy. Add eggs and beat until combined. Sift dry ingredients. Add dry ingredients and buttermilk to egg/butter mixture, alternating. Stir in nuts. Pour into prepared pan. Combine the topping ingredients very well. Sprinkle all around top of cake. Cover and refrigerate over night. When your ready to bake, remove cover and bake in preheated over for 35 minutes.

Directions for the Glazes:

Combine all ingredients with mixer. Drizzle (or pour if you really like it!) over warm coffee cake. I serve the glaze on the side and drizzle glaze on each piece as I serve it.

How easy was that???? Enjoy!

Perfect Pie Crust Recipe

For some reason, many folks find the prospect of making a pie crust from scratch to be very daunting.

Often times, people who aren’t afraid to make pie crust, really shouldn’t be doing it. The first secret for a great pie crust recipe is FOLLOW THE DIRECTIONS PRECISELY!

Baking is a science; if you don’t use precise measurements, you’ll end with a science project gone wrong. You know that commercial that the volcano science project explodes all over the kitchen ceiling?

Okay, it probably won’t explode all over the kitchen ceiling if you aren’t precise, but you get the gist. Purchasing a bra requires knowing the precise size; would you purchase a bra without knowing measurements or what size to purchase? Or shoes? And so it goes, you shouldn’t bake without precise measurements. And don’t substitute! People tell me all the time that they can’t bake; as the conversation progresses, I find out not only did they not follow the directions precisely, they also made non compatible substitutions. Okay, enough of the lecture!

If you want to use this crust for something savory, add some fresh herbs when you add the butter, just not a lot of it. You want just a hint of flavor, not overwhelming flavor. The savory crust is great to use in making an amazing chicken pot pie.

Some folks use half butter and half shortening. I prefer butter all the way, baby! I love the buttery, flaky taste of this crust and I bet you will, too! This pie crust recipe is enough for two bottom crusts, or a bottom and top crust, or about 2 dozen tartlets.

Ingredients

2 1/2 Cups flour
1 tsp sugar
1 tsp salt
1 cup COLD, UNSALTED butter (if it doesn’t say “unsalted”, don’t use it!)
1/4 cup ice water

Directions

Combine flour, sugar and salt in the bowl of a food processor. Cut butter into small pieces (I sometimes do this ahead of time and leave in frig so it stays cold. You’ll be surprised how quickly the heat from your fingers can warm it up.) and add to the processor bowl. Process until it resembles coarse meal or large grains of sand (should be about 10 seconds). With processor on, slowly pour ice water through the feeder until the dough holds together - it should not be wet or sticky! Divide the dough in two and fatten each into a round disc. Wrap in plastic wrap and chill for at least an hour. When chilled, roll out on lightly floured surface to desired diameter.

Henriettibles Ahhh-mazing Almond, Lemon & Lavender Cookies

These shortbread type Almond, Lemon and Lavender cookies are light, savory and ahhh-mazing.

I mean really. They have been approved by the most discriminating taste buds, I promise. You will LOVE them!

Ingredients

Cookies

1 cup all purpose flour
2 Tbs sugar
½ tsp kosher salt
½ tsp baking soda
1 ½ Tbs corn starch
1 Tbs + 1 tsp dried lavender
1.5 oz marzipan, cut into small cubes
Zest of one medium lemon
½ cup unsalted butter, cut into small cubes
1 tbs + 1 tsp fresh lemon juice
2 tbs honey (or to taste)

Pulse flour, sugar, salt, baking soda and corn starch in a food processor. Add lemon zest, marzipan and butter, and pulse until the mixture resembles a coarse meal (it will look like the mix when you are making pie crust). Add lemon juice and honey, and pulse until it forms a very soft dough. Using a small scoop (about a quarter in diameter), place a scoop of dough onto baking sheet lined with parchment or baking paper. Once sheet is filled, take a flat bottom glass, dip the bottom in superfine sugar, and press down on ball to flatten. Put in oven at 350 degrees for about 11 minutes. Allow to cool slightly before removing to cooling rack – if you do not let them set, they will crumble. Transfer to cooling rack until completely cooled. Drizzle with lemon glaze (optional).

Glaze

1 Tbs fresh lemon juice
6 Tbs powdered sugar

Whisk ingredients together until smooth. Drizzle over cooled Almond, Lemon and Lavender cookies. Allow to glaze to set before serving.