Ingredient: whole milk

Honey Tart

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 Honey Tart
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Course Dessert
Cuisine American
Servings
Ingredients
Course Dessert
Cuisine American
Servings
Ingredients
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Instructions
  1. For the crust, stir together the flour, salt, sugar, and cinnamon.
  2. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse sand. (Alternatively, pulse the dry ingredients with the butter in a food processor.)
  3. Slowly drizzle in cold water and stir gently until the dough is moist enough to stay together when squeezed. (Alternatively, drizzle cold water into food processor, pulsing a few times to combine.)
  4. Quickly press the dough into a disk and wrap in plastic wrap. Chill in the fridge for 30 minutes.
  5. When you're ready to bake, preheat the oven to 350° F. Roll the dough out in between two pieces of parchment and then press into tart pan(s). Line crust(s) with parchment and fill with pie weights.
  6. Blind bake the pie crusts for 10 to 12 minutes or until the crust is cooked through. Remove the pie weights and parchment and bake for another 5 to 7 minutes until the edges start to brown. Set the crusts aside to cool.
  7. Heat milk, honey, and the scraped vanilla pod in a saucepan until scalding. Whisk together the egg yolks, vanilla caviar (i.e. the scraped beans from the vanilla pod), salt, and cornstarch until smooth and pale. Temper the yolks with a little of the hot milk mixture. Whisk slowly. Continue adding the milk little by little, whisking until smooth.
  8. Pour the custard base back into the saucepan and place over low heat. Cook slowly, whisking continuously until thickened. The custard should come to a gentle boil.
  9. Remove the custard from the heat and whisk in the butter and vanilla extract. Fish out the vanilla pod and sieve to remove any lumps. Cover with plastic wrap and cool to room temperature.
  10. Pour the cooled custard into the cooled pie crust(s). Cover with plastic wrap and chill completely (about 2 hours).
  11. Set the tart out at room temperature for 10 to 15 minutes before slicing and serving.
Recipe Notes

Original Recipe:  https://food52.com/recipes/40357-honey-tart

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Bienenstich – Bee Sting Cake

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 Bienenstich - Bee Sting Cake
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Course Dessert
Cuisine German
Servings
servings
Ingredients
Course Dessert
Cuisine German
Servings
servings
Ingredients
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Instructions
  1. PASTRY CREAM:
  2. In a medium-sized heatproof bowl, mix the sugar and egg yolks together. (Don’t let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste.
  3. Meanwhile, in a saucepan bring the milk just to boiling (just until milk starts to foam up.)
  4. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
  5. Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick.
  6. Remove from heat and immediately whisk in the liqueur (if using) and vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.
  7. Makes about 1 cup
  8. BRIOCHE DOUGH:
  9. In a small saucepan (or a small cup if you want to use the microwave), combine milk and 1 tablespoon honey and heat until it registers between 110 degrees F to 115 degrees F on an instant-read thermometer. Pour the mixture into bowl of an electric mixer and sprinkle over yeast. Let mixture stand for 10 minutes, until yeast is creamy/foamy.
  10. Transfer bowl to mixer stand and attach paddle (or hook) attachment. While mixing at low speed, gradually add eggs, all-purpose flour, sugar, and salt, and mix until blended.
  11. Gradually add all but 2 tablespoons of bread flour. Mix at medium speed until dough is smooth and elastic, about 5 minutes. Dough should not stick to sides of bowl; if it does, add some of all of remaining 2 tablespoons of bread flour until dough cleans sides of bowl.
  12. Add butter 1 tablespoon at a time, mixing at medium speed until it is blended into dough. (Dough will be very soft.) Transfer dough to a work surface and knead by hand a few times to ensure that butter is completely incorporated into dough. Shape dough into a ball and transfer it to a medium buttered bowl. Cover bowl with plastic wrap and set aside in a warm place for 1 1/2 to 2 hours, until it has doubled in volume.
  13. Punch dough down to deflate it, and knead it a few times. Return dough to bowl, cover, and refrigerate for at least 4 hours (or up to 12 hours). Dough should have doubled in volume. If it hasn't, let it stand at room temperature until it has. (NOTE: I made the dough the night before.)
  14. Butter bottom and sides of a 9” spring-form pan. Shape dough into a ball and arrange it, smooth side up, in center of pan. Flatten ball gently with your palm until it covers bottom of pan. Cover pan and let dough rise until it is puffed, about 1 hour.
  15. HONEY-ALMOND TOPPING:
  16. Combine the butter, sugar, honey, and salt, and bring to a gentle boil on the stovetop.
  17. Remove from the heat, and stir in the almonds. Evenly pour over the dough and place the pan on a parchment (or foil) covered baking sheet.
  18. Position a rack in center of oven and preheat oven to 350 degrees F about 22-25 minutes, until golden brown and bubbly.
  19. Place on a cooling rack, and allow to cool four 10 minutes. Remove from the Springform Pan and allow to cool completely.
  20. ASSEMBLY:
  21. Using a serrated knife, cut the cake in half. I place the cake on a rotating cake stand, and being by rotating the cake and creating a cut line midway through the cake. Continue rotating, allowing the knife to cut deeper until the cake is completely sliced in half.
  22. Spread the pastry cream, leaving a narrow edge. Gently replace the top layer of the cake. Serve with coffee or tea.
Recipe Notes

RECIPE NOTES NOTE: I make the pastry cream and prepare the dough a day of ahead of time.

You can use vanilla bean rather than vanilla extract for the custard, just put the bean in the milk to bring it to almost a boil.  Then, scrape out seeds, and add the seeds into the egg mixture. (The vanilla bean can be washed and dried and placed in your sugar bowl to give the sugar a vanilla flavor.)

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Nutrition Facts
Bienenstich - Bee Sting Cake
Amount Per Serving
Calories 378 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 118mg 39%
Sodium 156mg 7%
Potassium 85mg 2%
Total Carbohydrates 48g 16%
Dietary Fiber 1g 4%
Sugars 20g
Protein 8g 16%
Vitamin A 11%
Calcium 6%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Homemade Biscuits

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 Easy Homemade Biscuits
These are really god! I need to work on starting off much thinner when it's time to fold the dough so I don't have to squish so much, and I can keep my layers.
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Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Servings
biscuits
Ingredients
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Servings
biscuits
Ingredients
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Instructions
  1. For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.
  2. Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
  3. Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
  4. Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.
  5. Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
  6. Add milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough).
  7. Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
  8. Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
  9. Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 3/4" round biscuit cutter with flour.
  10. Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
  11. Repeat until you have gotten as many biscuits as possible and place less than 1/2" apart on baking sheet.
  12. Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
  13. Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
  14. If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.
Recipe Notes

I would like to try making basil and honey flavored biscuits!  So I found a recipe that's pretty close, I think I need to reduce the milk to 5/8 C, eliminate the sugar, and add 1/4 C honey.  Plus some fresh chopped basil.  Not too much, finely chopped maybe 2 Tbsp?  Will try to remember to add notes after I try it!

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Nutrition Facts
Easy Homemade Biscuits
Amount Per Serving
Calories 392 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 8g 40%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 3g
Cholesterol 34mg 11%
Sodium 604mg 25%
Potassium 150mg 4%
Total Carbohydrates 62g 21%
Dietary Fiber 3g 12%
Sugars 4g
Protein 9g 18%
Vitamin A 8%
Calcium 12%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Classic Shrimp & Grits

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 Easy Classic Shrimp & Grits
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Bring 2 cups chicken broth, the milk, 3 tablespoons butter, and a pinch of salt to a gentle boil in a medium sized pot. Add the grits and whisk together. Cover and simmer for 15-20 minutes, or until grits are fully cooked, soft, and creamy, whisking again every 5 minutes or so.
  2. Meanwhile, cook the bacon strips until crispy in a nonstick or cast iron skillet. Set aside on a paper towel lined plate. Once cool, chop into small pieces.
  3. Drain all but 2 tablespoons of the bacon grease from the skillet.
  4. Rinse the shrimp with cold water and pat dry. Season with salt and pepper. Cook in the bacon grease until only just cooked- about 2 minutes per side.
  5. Add the remaining tablespoon butter and 1/2 cup chicken broth to the shrimp and stir until melted and broth is heated.
  6. When grits are finished cooking, remove from heat and stir in the cheese until melted.
  7. Serve the shrimp mixture over the grits, making sure to spoon some of the liquid from the skillet over the grits, and sprinkle with the bacon pieces and sliced green onions. Serve immediately.
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Nutrition Facts
Easy Classic Shrimp & Grits
Amount Per Serving
Calories 739 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 16g 80%
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 312mg 104%
Sodium 1932mg 81%
Potassium 382mg 11%
Total Carbohydrates 44g 15%
Dietary Fiber 3g 12%
Sugars 7g
Protein 57g 114%
Vitamin A 26%
Vitamin C 2%
Calcium 57%
Iron 30%
* Percent Daily Values are based on a 2000 calorie diet.

Turkey Sausage Gravy

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 Turkey Sausage Gravy
Just really tasty!
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Course Main Dish
Cuisine American
Prep Time 2 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 2 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Brown turkey sausage in skillet. Drain excess grease, leaving a little to make the gravy, maybe about a Tbsp.
  2. Add flour, stirring to coat the sausage thoroughly. Add milk slowly, stirring between small additions to avoid clumping.
  3. Heat to boiling, stirring VERY frequently, then turn down heat so it's just simering, and continue simmering until gravy is ALMOST as thick as you'd like - will thicken as it sits.
  4. If it's too thick for your taste, add more milk and warm back up. If not thick enough, add a little flour, and warm back up. In either case, stir pretty much constantly to avoid clumping or sticking or burning or...
  5. Serve on toast or biscuits, doesn't work too well with English muffins. Enjoy!
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Nutrition Facts
Turkey Sausage Gravy
Amount Per Serving
Calories 353 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 103mg 34%
Sodium 827mg 34%
Potassium 502mg 14%
Total Carbohydrates 16g 5%
Dietary Fiber 0.5g 2%
Sugars 6g
Protein 37g 74%
Vitamin A 2%
Calcium 17%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

Ice Cream

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 Ice Cream
While using an electric or hand-cranked ice cream maker will get you to your sweet reward a little easier, it’s not a necessity. Here’s how to make do without one: (Nutrition info for maple bourbon w/out bacon)
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Course Dessert
Cuisine American
Servings
servings
Ingredients
Course Dessert
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. In a medium saucepan, whisk together milk, sugar, egg yolks, and salt. Place pan over medium-high heat and whisk until mixture reaches a simmer. Lower heat to medium and whisk for 5 minutes or until mixture begins to thicken. Strain mixture into a large bowl, then whisk in half-and- half, cream, and vanilla. (and bourbon and maple syrup for maple bourbon ice cream) Cover with plastic wrap and refrigerate until chilled, about 2 hours.
  2. Meanwhile, freeze an empty freezer-safe shallow bowl or pan. Stainless steel works well for this. Place the cold mixture into the cold pan.
  3. Chill for about 20 minutes and check your ice cream. As the edges start to freeze, stir the mixture rapidly with a whisk or spatula to break up the partially frozen ice cream. This will help make it smooth and creamy. You cannot over-beat. Return to the freezer.
  4. Stir ice cream vigorously every 30 minutes until it is firmly frozen. This may be repeated 4 to 5 times until mixture is smooth and creamy. If ice cream becomes too hard, place it into the refrigerator until it becomes soft enough to beat and continue the process.
  5. Ripen the ice cream by storing it in a covered freezer container until ready to serve.
Recipe Notes

Chocolate Ice Cream Variation: After straining mixture in step 1, add 1 cup semisweet chocolate chips and stir until melted and fully incorporated. Continue with recipe.

Mint Chocolate Chip Ice Cream Variation: In step 1, substitute 1 teaspoon peppermint extract for 1 teaspoon vanilla. Once ice cream’s made, stir in 2 cups mini chocolate chips.

Peanut Butter Ice Cream Variation: After straining mixture in step 1, add 1 cup smooth peanut butter and stir until fully incorporated. Continue with recipe.

Maple Bourbon with Candied Bacon: After straining mixture in step 1, add 1 1/2 C maple syrup, 1/4 tsp. sea salt, and 4 Tbsp bourbon.  Stir until fully incorporated. Continue with recipe.  Add 4-5 strips of bacon or candied bacon, finely chopped, during the last mixing session. (Or have some to sprinkle on top)

**Chocolate Cherry Cordial:  (Haven't tested yet!!)  After straining mixture in step 1, add 1 cup semisweet chocolate chips, 4 Tbsp (booze, lots of options, maybe cherry flavor?), maybe substitute cherry extract for vanilla? Serve with maraschino cherries.  (If extract doesn't work, add ~5oz. of chopped cherries)

You can substitute 3/4 C milk and 1/4 C heavy cream in place of half and half

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Nutrition Facts
Ice Cream
Amount Per Serving
Calories 311 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 10g 50%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 106mg 35%
Sodium 117mg 5%
Potassium 86mg 2%
Total Carbohydrates 39g 13%
Sugars 28g
Protein 3g 6%
Vitamin A 12%
Vitamin C 0.5%
Calcium 11%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Gougères

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 Gougères
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Course Appetizer
Cuisine French
Servings
gougères
Ingredients
Course Appetizer
Cuisine French
Servings
gougères
Ingredients
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Instructions
  1. The easiest way to describe gougères is to call them cheese puffs. Their dough, pâte àchoux, is the same one you’d use for sweet cream puffs or profiteroles, but when the pâte àchoux is destined to become gougères, you fold in a fair amount of grated cheese. In France, I use Gruyère, Comté, Emmenthal, or, just for fun and a spot of color, Mimolette, Gouda’s French cousin; in America, I reach for extra-sharp cheddar, and sometimes I add a little smoked cheese to the mix.
  2. Gougères are made everywhere in France (and can be bought frozen in many stores), but their home is Burgundy, where they are the first thing you get when you sit down in almost any restaurant. In Burgundy, gougères are often served with the local aperitif, kir; chez Greenspan, where I serve them no matter what I’m pouring as a welcoming glass, my favorite sip-along is Champagne. I love the way Champagne’s toastiness and gougères’ egginess play together.
  3. Although you must spoon out the puffs as soon as the dough is made, the little puffs can be frozen and then baked straight from the freezer, putting them in the realm of the doable even on the spur of the moment.
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