The Weekend Epicure

Bring some Creole flavor to your Sunday afternoon dinner or Thanksgiving table with this versatile dressing/stuffing. I have prepared it as a stuffing for roasted fowl e.g. capon (succulent castrated rooster), turkey or, baking hen. With any cornbread stuffing/dressing, the quality of the cornbread is most important. If you can’t make "cornbread" for scratch use Betty Crocker’s Cornbread Mix. You will find its texture and quality is very similar to homemade. Also, to avoid having a dressing that is wet or too dry follow the stock addition to the amount listed.

Creole  Andouille and Shrimp Cornbread Dressing
6 -8 cups diced cornbread
1 lb andouille sausage, cut in quarters lengthwise, then in 1/2 inch slices
4 tablespoons butter
2 cups chopped onions (about 2 medium onions)
1 ½  cups chopped celery (about 4 stalks)
2 cups chopped bell peppers (red and green)
2 cups chopped scallions (green and white parts)
1 lb shrimp, peeled, deveined, and coarsely chopped (small or medium shrimp)
3 garlic cloves, minced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
6 cups chicken stock or 6 cups shrimp stock
salt
pepper
hot sauce
½  cup chopped fresh Italian parsley

Directions:
Preheat oven to 350°. Crumble the cornbread into a large bowl; set aside to dry.
Cook the andouille in a big skillet over medium heat, just until the fat is rendered; use a slotted spoon to transfer it to the cornbread bowl. Melt the butter in the same skillet and add in onions, celery, peppers, and half the scallions. Cook until the vegetables are wilted, then add in the shrimp, garlic, and herbs; cook, stirring, for 5 minutes, then add to the cornbread. In a separate pan, bring the stock to a boil, then pour half of it over the cornbread mixture; stir thoroughly with a rubber spatula and check the consistency.
Add more stock, as needed, to moisten the mixture (though it should not be soggy.
Season to taste with salt, pepper, and hot sauce, then stir in the remaining scallions and parsley. Transfer mixture to a large baking dish, cover with foil, and bake for 15 minutes.
Remove foil and bake another 15 minutes, until the stuffing is heated through and the top is crusty and golden brown.

DRink Of The Week

 Start your holiday entertaining with this drink. It will make stuffing the turkey or goose a little bit easier.

Don Julio Resposado Cranberry Margarita

Ingredients

Number of Servings  1

1 oz. Don Julio® Reposado Tequila

0.5 oz. Grand Marnier®

1.5 oz. .margarita mix

2 oz. cranberry juice

1 slice(s) lime slice(s)

How to Mix

GLASS: Rocks Glass

Combine tequila, Grand Marnier, margarita mix and cranberry juice over ice in a rocks glass. Stir slightly.

Garnish with a lime.

Drink of the Week

Okay... Halloween falls on a Thursday this year. So, don't feel bad about going to work,or whereever you msy end up, in your Halloween costume from the night before looking and feeling like the drink you had one too many of,,,The Zoombie!

Zoombie

1/2 oz Bacardi® 151 rum

1 oz pineapple juice

1 oz orange juice

1/2 oz apricot brandy

1 tsp sugar

2 oz light rum

1 oz dark rum

1 oz lime juice

Blend all ingredients with ice except Bacardi 151 proof rum. Pour into a collins glass. Float Bacardi 151 proof rum on top. Garnish with a fruit slice, sprig of mint and a cherry.

The Weekend Epicure

This pie is good to go all year round. I have served it at luncheons and intimate dinner parties with great success.    Not a very difficult recipe, and can be made in advance for a holiday party or family dinner. You can substitute white chocolate or mint-chocolate morsels for the semi-sweet chocolate morsels if desired for your own spin. Top with sweeten whipped cream.

Chocolate-Walnut Pie

8 servings

Equipment: standard 1½ -inch-deep 9-inch pie plate.

½ (15-oz.) package refrigerated pie crusts   

2 large eggs, lightly beaten

1 cup sugar    

1 tsp. vanilla

½ cup all-purpose flour         

¾ cup chopped walnuts

½ cup margarine, melted      

¾ cup semisweet chocolate morsels

1. Preheat oven to 350°. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp.

2. Stir together sugar and next 4 ingredients until well blended; stir in walnuts and chocolate. Pour filling into piecrust.                                                                                                                                                    3. Bake at 350° on lowest oven rack for 30 minutes or until pie is set; cool on a wire rack.

Drink of the Week

This cocktail has been around for a while, a very simple and pure drink mixing vodka and orange juice.  Good anytime of the year and any setting.  My mix is Grey Goose vodka and fresh squeezed orange.

Screw Driver

1 part vodka

2 parts orange juice

Pour vodka over three or four ice cubes in a highball glass, and add fresh orange juice.

The Weekend Epicure

Here is a spin on a true southern favorite" Fried Chicken. I recalled my father placing chicken pieces in a brown paper bag that held flour,black pepper and salt. Then he would melt a great big dab of lard in a big cast iron skillet. When the oil was just right, he would shake the bag and drop the chicken pieces into the sizzling hot fat. The grease was popping and splattering;the smell of chicken frying went all over the house, and the wait seem endless. Fried chicken served with pinto beans, steamed rice, mustard greens and corn bread, a true feast of the south made the wait worthwhile.

 Creole Country-Fried Chicken

1 cup all-purpose flour

2 teaspoons pepper

1 teaspoon salt

½ teaspoon garlic powder

¼ tbsp. cayenne

¾ tbsp. onion powder

1 tsp. paprika

½ tbsp. baking powder

1 egg, beaten

½ cup milk

1 (2½- to 3-pound) broiler-fryer cut up

Vegetable oil or Canola oil, for frying

     Rinse chicken, and pat dry with paper towels. Combine first ingredients in a plastic bag; shake to mix, and set aside.  Combine egg, baking powder and milk; mix well.

Place 2 pieces in bag; shake well. Dip into egg mixture; return to bag and shake.                            Repeat with remaining chicken.

  Pour enough oil into a 6-qt. Dutch oven or deep-fat fryer to reach a depth of 2".                           Heat until a deep-fry thermometer reads 350°. Place chicken pieces into hot oil, and fry, flipping once, until golden and cooked through, 10-12 minutes. Transfer chicken to drain on paper towels.

 Yield 4 servings.

The Weekend Epicure

Creole Cornmeal Pecan Waffles 

This is the perfect dish for that special weekend breakfast or brunch.  A New Orleans favorite served with fruit toppings or flavored syrups,  a special omelet and cured bacon.

1½ cups yellow cornmeal

½ cup chopped pecans

2¼ cups flour

½ cup sugar

3 tbsps. baking powder

2¼ tsps. salt

¼ pound melted butter

6 eggs, beaten

3 cups milk

2 tbsps. vegetable oil

Method:

Preheat waffle iron to medium heat according to man directions. In a large mixing bowl, combine cornmeal, powder and salt. Using a wooden spoon, blend well. Fold until thoroughly coated. In a separate bowl, combine milk. Whisk well. Using a wooden spoon, stir liquid into dry ingredients until smooth. Continue to stir until all removed. Place a small amount of vegetable oil or spray on a waffle iron. Ladle ¾ cup batter onto hot waffle iron 3-3½ minutes. Once cooked, keep waffles warm until all are done. Serve with your favorite topping.

Fall Afternoon Tea

Turn a fall afternoon committee meeting  or get together into a tea.  Make your own sandwich spread with smoked turkey (up to four hours ahead) and purchased firm sandwich bread, white or whole wheat, if desired. Offer your guests a few different types of hot tea, small glasses of Sherry along with the tea punch  for sipping.

Menu for 8

Smoked Turkey Finger Sandwiches on Whole Wheat

Cranberry-Buttermilk Scones

Raspberry Preserves

Lemon Curd

Honey-Spiced Loaf Cake

Nut and Raisin Caramel Tartlets

Asst. Teas

Sherry

Tea Punch

Smoked Turkey Finger Sandwiches on Whole Wheat

½ pound skinless smoked turkey breast, cut into 1-inch pieces

¾ cup (1½ sticks) unsalted butter, room temperature

3 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce                                                                                                        
2 teaspoons fresh lemon juice

⅔ cup minced fresh parsley

3 tablespoons chopped fresh chives or green onions

16 thin slices firm bread, crusts trimmed

Finely chop turkey in processor. Add ½ cup butter, mustard, Worcestershire sauce and lemon juice and process until smooth, scraping down sides of work bowl occasionally. Transfer mixture to medium bowl. Stir in ¼ cup minced fresh parsley and chives. Season to taste with salt and pepper.

Spread 8 bread slices with turkey mixture, dividing equally. Top with remaining 8 bread slices. Press lightly to compact. Using serrated knife cut each sandwich crosswise into thirds. (Sandwiches can be prepared 4 hours ahead. Cover tightly and refrigerate. Let stand 1 hour at room temperature before continuing.)

Place remaining parsley on plate. Spread long edges of sandwiches with remaining 1/4 cup butter. Dip buttered edges into parsley. Arrange sandwiches on platter and serve.

Cranberry-Buttermilk Scones

Dried cranberries add extra flavor to these treats. Serve them with butter, Lemon Curd (and

strawberry preserves.

Makes 16

3 cups unbleached all purpose flour

¼ cup plus 2 teaspoons sugar

1¾ teaspoons baking powder

¼ teaspoon salt

10 tablespoons (1¼ sticks) chilled unsalted butter, cut into small pieces

¾ cup dried cranberries

½ cup buttermilk

3 large eggs

Position rack in center of oven and preheat to 375°F. Butter two 9-inch-diameter cake pans. Combine flour,  ¼ cup sugar, baking powder and salt in large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Add cranberries. Whisk buttermilk and 2 eggs in small bowl. Stir into dry ingredients. Turn out onto floured surface. Knead gently just until soft dough forms.

Divide dough into 2 pieces. Form each piece into ball. Transfer each ball to 1 prepared pan; press out dough into 8-inch-diameter rounds. Using sharp knife, score top of each round into 8 wedges. Whisk remaining egg with 1 teaspoon water in small bowl. Brush egg glaze over scones. Sprinkle with remaining 2 teaspoons sugar.

Bake scones until golden, about 30 minutes. Cool 5 minutes. Invert scones onto platters. Turn right side up. Cut along score marks. (Can be prepared 1 day ahead). Cool completely. Wrap in foil; store at room temperature.) Serve scones warm or at room temperature

Honey Spiced Loaf Cake

This gingerbread-like spice cake is a simple and tasty addition to the teatime selection. It is nice on its own or paired with the Lemon Curd and strawberry preserves.

Makes 1 loaf

½ cup (1 stick) unsalted butter,

room temperature

½ cup (packed) golden brown sugar

1 large egg

½ cup honey

½ cup mild-flavored (light) molasses

1¾ cups all purpose flour

1 tablespoon ground ginger

1 teaspoon ground pepper

1 teaspoon baking soda

¼ teaspoon ground cinnamon

¼ teaspoon ground allspice

¼ teaspoon ground cloves

¼ teaspoon salt

½cup hot water

Position rack in center of oven and preheat to 350°F. Butter and flour 9 x 5 x 3-inch loaf pan. Beat butter and sugar in large bowl until well blended. Add egg and beat to blend. Mix in honey and molasses. Combine flour, ginger, pepper, baking soda, cinnamon, allspice, cloves and salt in large bowl. Gradually add to honey mixture, beating just until combined. Stir in ½cup hot water.

Pour batter into prepared pan. Bake until tester inserted into center of cake comes out clean (cake will be very dark in color), about 1 hour. Transfer to rack; cool 10 minutes. Invert cake onto rack. Cool completely. (Can be made ahead. Wrap tightly in plastic; store 1 day at room temperature or freeze up to 2 weeks. Thaw 4 hours at room temperature.)

Nut and Raisin Caramel Tartlets

Pine nuts and walnuts star in these individual tartlets. Make them a day ahead.

MAKES 8

Crust

1 cup powdered sugar

 ¾ cup (1½ sticks) unsalted butter, room temperature

¼ cup water

2 large egg yolks

½ teaspoon salt

2 ½ cups all purpose flour

Filling

2 ½ cups sugar

⅔ cup water

2tablespoons fresh lemon juice

⅔ cup whipping cream tablespoons

6 unsalted butter

⅔ cup toasted pine nuts

⅔ cup toasted walnuts

⅔ cup raisins

For Crust: Mix powdered sugar, butter, ¼ cup water, egg yolks and salt in medium bowl. Add flour and stir until smooth. Cover and refrigerate for 30 minutes.

Roll dough out to thickness of ½ inch. Cut out eight 6-inch rounds using small plate as guide. Line eight 4-inch-diameter tart pans with dough, trimming excess. Pierce bottoms with fork. Cover and chill crusts 30 minutes.

Preheat oven to 375°F. Bake crusts until golden, about 20 minutes. Cool.

For Filling: Heat sugar, ⅔cup water and lemon juice in heavy large saucepan over medium heat, stirring until sugar dissolves. Boil until syrup turns deep amber, swirling pan occasionally (do not stir), about 12 minutes. Remove from heat. Carefully mix in

Tea Punch

This is a nice at tea drink, when it too hot to pour the brewed kind.

8 servings

8 cups water

1 family-size tea bag or 4 standard-size tea bags 1 cinnamon stick

¾ cup sugar

½ cup frozen orange juice concentrate, thawed

½ cup frozen lemonade concentrate, thawed

Ice cubes

8 lemon slices

8 fresh mint sprigs

Bring 4 cups water to boil in medium saucepan. Remove from heat. Add tea bag and cinnamon stick to water; let stand 5 minutes. Remove tea bag. Add sugar and stir to dissolve. Stir in orange juice and lemonade concentrates. Pour tea mixture into pitcher. Add remaining 4 cups water and stir well. Chill until cold, about 4 hours or overnight. Discard cinnamon stick.

Fill 8 glasses with ice. Pour tea punch over. Garnish each glass with 1 lemon slice and 1 mint sprig and serve.

Drink of the Week: Cranberry Raspberry Flirtini

The holidays are right around the corner and it's the perfect time to entertain family and friends.  

Serve your guests one of these fabulous cocktails and get the party started!











Cranberry Raspberry Flirtini

2 servings

2 ounces Ocean Spray® Cranberry Juice Cocktail

1 ounce vodka

½ ounce raspberry liqueur

1 ounce champagne or sparkling wine

 Fresh raspberries, garnish

Combine the cranberry juice cocktail, vodka, and liqueur in an ice-filled martini shaker. Shake gently and strain into a large martini glass. Top with champagne and garnish with fresh cranberries and raspberries.