Butter Pecan Ice Cream

Ingredients

  • Ice Cream
  • 2 c. whole milk
  • 1 1/2 c. brown sugar
  • 4 egg yolks
  • Pinch of salt
  • 2 tbsp. unsalted butter
  • 2 c. half-and-half
  • 2 c. whipping cream
  • 2 tsp. vanilla extract
  • Candied Butter Pecans
  • 1 c. pecans
  • c. sugar
  • 2 tbsp. unsalted butter
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Cashew-Chicken Rotini Salad

Ingredients

  • 1 package (16 ounces) spiral or rotini pasta
  • 4 cups cubed cooked chicken
  • 1 can (20 ounces) pineapple tidbits, drained
  • 1-1/2 cups sliced celery
  • 3/4 cup thinly sliced green onions
  • 1 cup seedless red grapes
  • 1 cup seedless green grapes
  • 1 package (5 ounces) dried cranberries
  • 1 cup ranch salad dressing
  • 3/4 cup mayonnaise
  • 2 cups salted cashews

Tahini Cookies

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3/4 cup sugar
  • 3 tablespoons honey
  • 3/4 cup tahini
  • 1/4 cup toasted sesame seeds

Directions

  1. Place racks in upper and lower thirds of oven and preheat to 350°F. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, beat butter, sugar, and honey in a large bowl until light and fluffy, about 3 minutes. Beat in tahini, then add dry ingredients in 2 batches, beating after each addition until fully combined. Dough will be slightly sticky.
  2. Place sesame seeds in a small bowl. Scoop out heaping tablespoons of dough (about 1 oz.) and roll into balls. Dip tops of balls in sesame seeds, pressing to adhere, and place, sesame side up, on 2 parchment-lined baking sheets, spacing about 2″ apart. Bake cookies, rotating baking sheets halfway through, until golden brown, 13–15 minutes. Let cool on baking sheets (cookies will firm as they cool).

Garlic Butter Baked Chicken Thighs

Ingredients

  • 3 lb. (6-8) bone-in, skin-on chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 c. (1 stick) unsalted butter, softened to room temperature
  • 5 cloves garlic, minced
  • Zest of 1 lemon
  • 1 tbsp. fresh thyme leaves
  • 1 lemon, cut into rounds
  • 1 lb. baby potatoes, quartered
  • 1 tbsp. freshly chopped parsley, for garnish

French Brioche

Ingredients

  • 1/3 cup warm water (110 degrees F/45 degrees C)
  • 3 eggs
  • 2 egg yolks
  • 3/4 cup butter, softened
  • 3 1/3 cups all-purpose flour
  • 1/4 cup white sugar
  • 1/2 teaspoon active dry yeast
  • 1 egg white
  • 2 tablespoons water

Directions

  1. Place the first seven ingredients in bread machine in order suggested by your manufacturer. Select dough cycle.
  2. Turn finished dough out onto a lightly floured board and knead 5 to 10 times. Separate into 2 or 3 pieces. Roll with hands into strips. Braid or twist strips together. Place onto a parchment lined baking sheet. Set aside to rise in a warm place until doubled in size.
  3. Preheat the oven to 350 degrees F (175 degrees C). Whisk together 1 egg white and the water. Brush onto the top of the loaf.
  4. Bake in the preheated oven until deep golden brown, about 20 minutes.

Test Pilot

Ingredients

  • 1 cup crushed ice
  • 1/4 cup (2 ounces) white rum
  • 1 tablespoon falernum syrup
  • 1 tablespoon orange liqueur (such as Grand Marnier)
  • 1 tablespoon fresh lime juice
  • 6 drops of Pernod (anise liqueur)
  • 1 dash of Angostura Bitters

Directions

  1. For the drinker who’s skeptical about tiki libations, the Test Pilot is the perfect introduction. Along with Don the Beachcomber’s traditional rum base, angostura bitters and Falernum Syrup add a spicy kick to each sip