S'mores Pots De Creme

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This dessert is rich and not for the faint at heart- it has a lot of steps and it takes time and patients but its worth it. So if you want to make something special and absolutely decadent this is your dessert. 

S’moresPots De Creme (link to picture and recipe)

Makes about 6 made in 1/2 cup jars or ramekins.

• 6 oz good quality bittersweet or semisweet chocolate (not unsweetened), chopped
• 1 cup cream
• 1 cup whole milk
• 6 large egg yolks
• 2 tablespoons sugar

Heat oven to 300°F.

Place chopped chocolate in a medium bowl. Heat cream, milk, and a pinch of salt in a small saucepan, stirring occasionally, and bring just to a boil. Pour hot mixture over chopped chocolate and allow to sit and melt chocolate for several minutes. Whisk until smooth.

In a large bowl, whisk together egg yolks, sugar, and another pinch of salt. Slowly add chocolate mixture a little bit at a time while whisking, to avoid heating the egg to quickly. Strain out any curdled bits if needed. Allow to cool 15-20 minutes.

Place jars or ramekins (I used ones that hold about 1/2 cup) in a pan with sides at least 2 inches high. Pour chocolate mixture carefully into jars or ramekins and wipe up any drips down the sides.  Carefully transfer pan to oven. Fill the pan about halfway with hot water, being careful to not get any in the jars. Cover pan loosely with foil.

Bake about 20 minutes, until partly set. Carefully pull out oven rack and discard foil. Top each pot de creme with a few tablespoons of the graham cracker mixture (below) and pat down slightly. Return to oven and bake another 15 minutes.

Remove from water bath and allow to cool to room temperature. Transfer to refrigerator and chill 3 to 4 hours or overnight.

Prepare marshmallow (below). Transfer to a piping bag with a large, round tip. Pipe a large swirl on top of each pot de creme. Toast with a kitchen torch, or by putting under the broiler for a few minutes.

Crumb Layer

• 1 cup graham cracker crumbs
• 3 tablespoons sugar
• 1/4 cup melted butter
• 1/2 cup mini chocolate chips

Combine graham cracker crumbs, sugar, and melted butter in a small bowl until well combined. Stir in chocolate chips.

Marshmallowy Layer

from The Modern Baker. 

• 2 egg whites
• 1/2 cup sugar
• 1/4 cup corn syrup
• pinch of salt

Fill the bottom pan of a double boiler with water. If you don’t have a double boiler, fit a metal bowl over a medium saucepan (use the metal bowl of a stand mixer if you have one). Bring water to a simmer.

In the bowl, whisk the egg whites, sugar, corn syrup, and salt until well combined. Place the bowl over the simmering water and continue to lightly whisk until the sugar has dissolved and the mixture is hot (about 130°F).

Pour mixture into the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until big and fluffy and cooled, about 5 minutes. Use within 20 minutes or so, before it sets.

Each cooking step took quite a bit longer than the recipe stated. The chocolate layer I cooked for almost 40 minutes and propably could have cooked it longer. 

Wild Rice Mushroom Sausage Stuffing

From Tamara Robinson

My friend made this one Thanksgiving when Drew was gluten free. It was delicious! It's a dish I look forward to making for Christmas every year (because I only make grandmas stuffing for Thanksgivng:)


1 1/3 C. Wild Rice (rinsed and drained)
4 3/4 c chicken stock
5 TBSP unsalted butter
1 (12 ounce) package pork sausage
1 C. finely chopped onion
1 TBSP finely chopped thyme leaves
12 oz. shiitake mushrooms, stems removed and slice 1/4 inch thick
3 TBSP finely chopped parsley leaves
ground pepper

Combine wild rice, 4 C. stock and salt to taste. Bring to boil over high heat. Reduce heat to maintain a gentle simmer, cover and cook until tender about 60 min. Drain rice and transfer to a bowl. saute 1 TBSP butter and sausage over medium heat. Cook breaking it up for about 10 minute. Drain excess fat and add to rice. Saute 2 TBSP Butter over medium low heat, add onions until golden. add to rice. Melt remaining butter over medium heat and saute mushrooms until wilted and lightly brown. Add to rice. Add parsley and remaining stock and salt and pepper to taste. Cook stuffing in a 9x13 dish covered at 350* until heated through about 30 minutes. 


 

Sausage & Cheese Grits Breakfast Casserole

from Tamera Robinson

My new favorite breakfast casserole- it's so rich and filling!

2 lbs breakfast sausage
2 C. water
2 C. Chicken broth
1 Tsp SAlt
1 1/4 C. quick cooking grits
1 lb sharp cheddar cheese (shredded)
6 TBSP Butter
1 C. Milk
1 tsp garlic powder
1 tsp paprika
1 tsp cayenne pepper (optional)
6 eggs (beaten)

Brown sausage until it crumbles. Drain well and set aside. Bring water and chicken broth to a boil in saucepan; stir in salt and grits then return to a boil. Cover, reduce heat to medium and simmer for 10 minutes, stirring occasionally. Remove from heat; add cheese, milk, butter, garlic, paprika, and cayenne pepper; stirring until cheese melts. Stir in sausage and eggs. Spoon mixture into a lightly greased 13x9 baking dish. Bake uncovered at 350* for 45-55 minutes or until golden and bubbly. Let stand 15 minutes before serving.

*Make- ahead- prepare dish according to instructions. Cover and refrigerate over night. Remove, let stand covered 30 minutes before baking.