Lee's Famous Creme Caramel
This is great for a large crowd. It has become Lee's most-requested dessert in the Dry Creek Neighbor's Club. She usually has to make a double-batch and rarely had anything left over to take home!
- 1/2 c. sugar
- 4 Tbsp. water, plus 2 Tbsp. cold water
- 4 whole eggs
- 4 egg yolks
- 4 Tbsp. sugar
- 4 c. half and half or milk (1 quart)
- 1 Tbsp. vanilla
- cold water for baking in water bath
Put in cold oven and then turn oven on to 325 F. To make caramel sauce, dissolve sugar in water in heavy sauce pan on high. DO NOT STIR. Bring to a boil. Swirl in pan if necessary. Boil until sauce turns a medium brown color and smells like caramel. Remove from heat and carefully add two tablespoons of reserved water to stop cooking. CAUTION is required as mixture may bubble up and is extremely hot. Divide among individual oven-proof custard dishes or lone large (six cup) souffle dish. Set aside to cool on a baking rack.
To make custard, beat egg yolks and egg whites on lowest setting of electric mixer. Add sugar and beat until incorporated. Then slowly add half and half and vanilla, continuing to beat on low until well mixed. Place your custard or souffle dish(es) into a larger casserole dish or roasting pan (one large enough to hold your baking dishes). Place on extended oven rack; then pour custard over caramel. Pour hot water into larger pan until water comes an inch up sides, making a water bath. Carefully push in oven rack. Bake for one hour, plus 15 to 20 minutes, until custard is golden brown on top. Reduce cooking time if using individual custard dishes. Remove from oven and cool.
To serve, run a knife once around inside of souffle dish and put onto a plate or platter with a bit of a lip to contain caramel sauce. Slice into wedges, like a pie. Garnish wedges or individual custards with fresh fruit and/or whipped cream, if desired. Serves about 6-8.
If you do not have a souffle dish or individual custard dishes, you can make this recipe in an 8x8 or 9x13 glass casserole dish. For the larger dish, increase the recipe by 1 1/2 or 2 times - this will keep the custard from being too thin. Reduce the cooking time to allow for a thinner custard. For the larger dish, you will also need to double or triple the caramel sauce. After all, can you have too much caramel..
Auntie Norma's Tamale Pie
- 1 c. yellow corn meal
- 1 tsp. salt
- 1 c. cold water
- 2 c. boiling water
Preparation: In a medium saucepan, mix corn meal with cold water. Add boiling water and salt. Cook over low flame for 10 minutes.
- 1 lb. ground beef
- 1 medium onion, chopped
- 1 medium green or red bell pepper, chopped
- minced garlic, to taste
- 1 or 2 tsp. olive oil, if needed
- 1 can tomatoes, diced (15 oz.)
- 1 can whole kernel corn (15 oz.) or equivalent fresh or frozen
- 1 can pitted black olives
- 1/2 c. grated cheese (any kind)
- 2 Tbsp. chilli powder, more or less to taste
- salt and pepper to taste
Chicken Kiev Two Ways
This is a family recipe featured in the Savoring Dry Creek Valley cookbook. Each recipe serves eight.
Mexican Style Chicken Kiev:
- 4 whole boneless, skinless chicken breasts (12-oz. ea.)
- 1 can whole green chilies (7-oz.)
- 1/4 lb. Monterey Jack cheese
- 1/2 c. fine dry bread crumbs
- 1/4 c. Parmesan cheese, grated
- 1 tsp. chili powder
- 1/2 tsp. garlic salt
- 1/4 tsp. ground cumin
- 1/4 tsp. ground black pepper
- 6 Tbsp. butter or margarine, melted
- Spicy Tomato Sauce (recipe follows)
Halve the chicken breasts; then pound the chicken pieces between pieces of waxed paper until each is about 1/4 inch thick. Slit the green chilis in half lenghtwise and remove the seeds, if desired, then cut into eight equal pieces. Cut the cheese into eight fingers - approximately 1/2 inch thick and 1 1/2 inches long. Combne bread crumbs, Parmesan cheese, chili powder, garlic, salt, cumin and pepper in a shallow dish or pie pan. Lay pieces of green chili and a finger of jack cheese on each of the chicken pieces. Roll up to enclose filling; tuck ends under. Dip the bundles into melted butter. Allow excess butter to drip off, then roll in the bread crumb mixture, coating evenly. Place bundles, seam side down, in 9x13 baking dish. When all bundles are in dish, drizzle remaining butter over all. Cover and chill four hours, or overnight. Bake at 400F for 20 minutes, or until chicken is no longer pink and juices run clear.
Spicy Tomato Sauce:
- 1 can tomato sauce (15-oz.)
- 1/2 tsp. ground cumin
- 1/3 c. green onion, sliced
- salt and pepper to taste
- liquid hot pepper seasoning, to taste
Heat tomato sauce and seasonings. Serve with baked Mexican Chicken Kiev.
Easy Baked Chicken Kiev
- 4 whole boneless, skinless chicken breasts
- 1/4 c. butter or margarine, softened
- 1/2 tsp. oregano leaves
- 1 Tbsp. parsley, chopped
- 1/4 lb. Monterey Jack cheese
- 1/2 c. fine bread crumbs
- 1/2 c. Parmesan cheese, grated
- 1 tsp. oregano leaves
- 1/2 tsp. garlic salt
- 1/2 tsp/ ground black pepper
- 5 Tbsp. butter or margerine, melted
Halve chicken breasts; then pound chicken pieces between sheets of wax paper until each is about 1/4 inch thick. Mix together softened butter or margerine, oregano leaves and chopped parsley. Cut Jack cheese into eight finers, about 1/2 inch thick and 1 1/2 inches long. In a shallow dish or pie pan, mix bread crumbs, Parmesan cheese, garlic salt and ground black pepper. Spread chicken pieces with an equal amount of the butter and top with a finger of cheese. Roll up, tucking ends under. Dip in melted butter. Allow excess to drip back into dish, then roll in bread crumb mixture, coating evenly. Place into a 9x13 baking dish, seam side down. Repeat with remaining bundles. When all chicken is in baking dish, drizzle remaining melted butter over all. Cover and chill four hours, or overnight. Bake at 400F for 20 minutes, or until chicken is no longer pink, and juices run clear. If you are not sure chicken is done, remove a bundle from pan and slice part-way through. If any pink remains, return to baking dish and continue baking.
Artichoke, Leek and Potato Soup
This is a Food and Wine Affair Recipe by Dan Berman, now applying his food expertise on the Big Island of Hawaii.
- Nalle Chardonnay, 1/2 cup
- 1 lb potatoes, peeled and sliced thin
- 1/2 lb yellow onions, sliced thin
- 1/4 lb leeks, white part only, sliced thin
- 1 bay leaf
- 3-4 black peppercorns, crushed
- 3 cups chicken stock (or vegetable stock)
- 3 cups cream
- 4oz. plus 2oz. marinated articoke hearts, chopped (fresh can be substitued)
- Juice of 1/2 lemon
- 2 tbl extra virgin olive oil
- 1/4 lb unsalted butter
- Small handful of chives
- Salt to taste
Melt butter in a heavy sauce or soup pot and add potatoes, onions, leeks bay leaf, peppercorns, and chicken stock. Add Nalle Chardonnay. Bring to a boil and turn down to a simmer. Simmer covered until thoroughly cooked, stirring frequently. Add cream and 4oz. articokes, olive oil, and bring back to a boil and then simmer fro 5 minutes. Remove from heat and roughly puree so there is still texture in the soup. Add chives, finely chopped articokes, juice of 1/2 lemon, whisk together, adjust seasoning and serve with Nalle Chardonnay.
Cinnamon Cure for Pork
The following recipe was used by Barbara Hom of Night Owl Catering (firstname.lastname@example.org or 579-7801) at our Passport events. You'll love them just as much as the attendees did.
For 1 whole pork loin or 1 pork shoulder or butt.
- 2 cups water
- 1 cup pinot noir
- 1 cup sugar
- 1 cup salt
- 5 tbs chopped garlic
- 1 tbs cumin
- 2 sticks cinnamon (or 1 tbs ground cinnamon)
- 3 five star anise kernels
- 3 chipotle peppers
- Mix above Ingredients: in deep pan.
- Place pork in pan and marinade for a least 3-5 days.
- Drain pork and set on rack and roast in 350 oven for 45 min-1 hour for pork loin.
- Roast butt or shoulder in 300 oven for 2 1/2 hours.
Barbara's Asian Cole Slaw
This recipe was also used by Barbara Hom of Night Owl Catering (email@example.com or 579-7801) at our Passport events.
Mix in bowl:
- 1/2 head shredded red cabbage
- 1/2 head shredded green cabbage
- 4 green onions chopped fine
- 2 tbs toasted sesame seeds
- 1/2 cup toasted slivered almonds
- 1 pkg Top Ramen noodles crumbled into tiny pieces (uncooked)
Toss w/ dressing:
- 2 tbs sugar
- 1/2 tsp pepper
- 4 tbs rice vinegar
- 1 tsp salt
- 1/2 cup peanut oil
- 1 flavor packet from Top Ramen
Three Berry Sauce for Nalle Pinot
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1/2 cup blackberries
- 4 tbs chopped shallots
- 1 tbs chopped ginger
- 2 tbs butter
- 1 cup Nalle Pinot Noir
- 2 cups beef stock
- 1 tps 5 spice powder (available in the spice section of most markets)
- 1 tbs honey
- 4 tbs soft butter
- Wash berries and place in blender. Puree and set aside.
- In saute pan, heat butter and add shallots and ginger.
- Saute until golden-about 2 min.
- Add pinot and deglaze pan- Cook until reduced by half.
- Add beef stock, honey and 5 spice powder and cook until reduced by half. You should have about 2 cups sauce.
- Add the berry puree and cook for another 5 minutes.
- Whip in the soft butter. Sauce should be shiny.
- Serve w/ pork, chicken, or duck.
Braised & BBQ'd Short Ribs Korean Style
- 2# boneless beef shortribs dipped in flour
- 1 carrot peeled and cut into 6 pieces
- 1 onion peeled an cut into 1/8ths
- 6 cloves garlic
- 2 stalks celery cut into 2" pieces
- 1/4 cup corn oil
- S and P to taste
- Enough stock, wine or water to cover- about 1-2 qts depending on size of pan
- In a dutch oven or other thick oven proof pan, heat oil on medium heat.
- Add garlic, onion, carrots, celery and brown until caramelized- about 15 minutes. Remove from pan and set aside.
- In same pan, add shortribs and brown on all sides for about 10 minutes total. Add back the vegies, cover with broth.
- Bring to boil.
- Cover pan with foil and bake in slow oven 225 degrees for 5 hours. This is important as it is what makes the meat so tender.
- Remove from oven and strain off juices and reserve. Discard vegies.
- Put meat into BBque sauce and marinate a couple of hours.
- In the meantime, reduce pan liquid until you have 1 cup.
- Barbeque shortribs until hot on inside and a nice glaze on outside-about 5-10 minutes. Place on platter.
- Mix reserve stock with 1/2 cup marinade and heat. Pour over short ribs.
Korean style BBQ Sauce
- 1/4 cup Ko chu Jang (a soybean paste w/ red peppers) available in Asian markets
- 4 garlic cloves chopped
- 2 T rice wine vinegar
- 2 T soy sauce
- 1 T sesame oil
- 1 T sesame seeds toasted
- 2 green onions - chopped
- 4 tsp sugar
- Mix all Ingredients: well. Will keep in fridge for months.
- 1# grade no. 1 ahi - cut inot 1/2" cubes
- 2 roma tomatoes - peeled, seeded and cut into 1/2" cubes
- 3 green onions - chopped
- 1 T cilantro chopped
- 4 Tsps soy sauce
- 1 T sesame oil
- 1 T toasted sesame seeds
- 1 Teaspoon cinnamon
- 1 tsp chili flakes
- Salt and pepper to taste
- Have all Ingredients: ready. Cut ahi last.
- Toss everything into a bowl and serve immediately in a fried won ton skin.