Here’s a dessert classic for your holiday week…
7 egg yolks, mixed with 2/3 C sugar, whipped up until lightened — “blanchir”
3 C heavy cream
1 C whole milk
Scrape in 1 vanilla bean, throw in scraped pods
Mix up with a whisk, let sit for a while, overnight if you can wait
Remove pods, pour mixture into 6-8 custard or brûlée dishes
Onto cookie sheet, into 350º oven, add water into the cookie sheet
50-60 minutes until just set, remove and let cool
When ready for service, torch some turbinado sugar on top – click here to see short vid
Garnish with something colorful – here some candied cranberries
Tater Tot Love
Make the 1980’s middle school cafeteria your dinner party….
Leftover mashed from T-Day. Beat up with a few eggs, S&P and a whole lot of grated parm. A spoonful or so flour. Roll into tot-shape, you know the one. Toss in some breadcrumbs, chill for a bit in the fridge. Then into 350º lard — LARD I TELL YOU! Evacuate when nicely browned and crisp. Throw on some parm and chopped fresh rosemary, serve with a nice Sriracha mayo or ketchup.
Everybody likes intermezzo
A frozen treat halfway through dinner. What’s not to love-