Archive | October, 2012

Brown Butter, Lemon & Thyme Roasted Chicken

23 Oct

What’d you guys think of those cupcakes yesterday?

Yum, right? I may have eaten a few of those guys over the last couple days.

Can we all talk about our guilty pleasures when it comes to food? Let’s be honest, we all have them. At least one!

Maybe you’re like my Dad and you will eat a whole row of cake…over the sink…for breakfast.

Or maybe you’re like Mr. Delish and you’ll eat two three grilled cheeses (made with that plastic cheese in the blue package) for lunch, dipped in copious amounts of ketchup.

Or maybe you’re like me, and you will eat a cupcake in two bites when you think no one is watching, but someone is watching, and then they make fun of you.

Cupcakes aren’t my only guilt ridden food, let see here…

– Kraft Dinner ( I don’t care what anyone says, I love this stuff)

– Fruit Snacks

– Chocolate Dipped Granola Bars

– Hawkins Cheezies (not the ones that are like packing peanuts!)

– Cereal for dinner (ok, maybe cereal isn’t normally a food you would describe as bad, but maybe I feel bad because I’m eating it for dinner? Or maybe it’s because it’s captain crunch…red berries?)

And I’m sure there are many more that I don’t want to say can’t think of right now.

Even though we all have our little guilty pleasures, I don’t think there is anything wrong about that. Sometimes you need indulgence in your life! As long as everything is in moderation, no harm there! It’s much worse when you have to deny every little craving you have, it just makes you go crazy!

I tame my crazy with KD, Okay?

Now for something that you can eat with no guilt, okay maybe a little guilt from the brown butter, but you gotta have the brown butter!!

I love roasting up a chicken. I find it gives Mr. Delish and I a nice dinner, plus leftovers for lunch or to make sandwiches. AND you have the bones to make stock or soup! Dollar for dollar it is usually less expensive to buy a whole chicken as opposed to pieces, so it’s also economical!

For this chicken, I made up some brown butter, then let that cool and mixed with some lemon rind and thyme, spread that deliciousness all over the chicken and roasted until golden brown and amazing.

I served mine up with some mashed potatoes and veggies as well!

To make the brown butter, you want to grab a stick of butter and melt it down.


Then let it get nice and bubbly, and whisk, whisk, whisk.

Like that! Now let it cool and then pour it into a bowl and stick it in the fridge for a bit to thicken up.

Like that! Now, mix er up a little. If it’s too solid, you can stick it in the microwave for about 20 seconds to soften it slightly, you just need it to be spreadable.

Now chop up some thyme and grate some lemon zest.

Mix those babies right in with the butter.

Now grab your chicken that has been rinsed and thoroughly dried. And put those lemons inside the chicken cavity.

Season the chicken inside and out, with salt and pepper. BE GENEROUS people, you need the seasoning.

Now it’s the messy part. Spread that flavorful brown butter all over the chicken, making sure to get some under the skin to keep that chicken nice and juicy while it’s cooking.

Now stick the chicken into a roasting tray with a rack in the bottom. If you’re like me and don’t have the luxury of a roasting pan rack (feel bad for me.) You can do this!

Just roll up some tinfoil and stick it in the bottom of the pan. Works like a charm. This just keeps it from sticking to the bottom and maybe getting overcooked on the bottom side.

And you’re ready to go!

Roast it at 425 degrees for about 1 hour, covered. Then remove the lid and roast it for another 25-30 minutes, until nice and golden brown, and cooked through.

Looks good right?


Miss Delish asks:

What is your guilty pleasure?

What do you put on your chicken before you roast it?


Brown Butter, Lemon & Thyme Roasted Chicken:

Serves 4

1/2 cup butter

1 Lemon

2 tbsp chopped fresh thyme

One whole chicken about 5-6 lbs

1 tsp salt

1 tsp pepper


In a small pot over medium heat, add the butter and melt until bubbly. Begin whisking and continue whisking as the butter browns, about 2-3 minutes. Once the butter is deep golden brown. Remove it from the heat and continue whisking. You will see little brown bits at the bottom and that is fine.

You will be able to tell if you burn it, trust me, but if you do, unfortunately you will have to start over.

Set the browned butter aside to cool. Once it has cooled slightly, pour it into a bowl, cover and refrigerate for about 30-40 minutes until thickened.

When you are ready to roast the chicken, preheat your oven to 425 degrees. Get a roasting pan ready with a wire rack in the bottom.

Remove your browned butter from the fridge and it should be thickened but spreadable. If it has hardened too much just stick it in the microwave for about 20 seconds.

Take your lemon and zest the entire thing. Set the lemon itself aside for later. Add the lemon zest and chopped thyme to the browned butter. Mix together completely. Set aside while you get the chicken ready.

Make sure you rinse and dry the chicken completely. Season the whole thing with the salt and pepper, inside and out. Use your hands to massage in the browned butter mixture. Put it in the roasting pan and cover with the lid. Bake in the oven for 1 hour. Remove the lid and bake for another 25-30 minutes, until the top is browned and the juices run clear.

Allow the chicken to rest for 5-10 minutes before carving. Enjoy!




Choconut Cupcakes

22 Oct

Get it? Chocolate + Coconut = Choconut! Or Chococonut…which is hilarious and awesome too…but maybe too hilarious and awesome…

Before I get going with this whole Choconut business, I wanted to take a couple seconds to say thanks.

When I started this whole Recipe to Riches journey, I never thought that it would be a ‘big deal.’ I figured I would shoot the show and if I didn’t win I would go on with my normal life and nothing would change. I was pretty much dead wrong.

As soon as the episode aired, I received so many comments on my blog, facebook and twitter. Not only were there a lot, but they were beautiful, thoughtful, encouraging comments. I am just in total disbelief of how many people took the time to come look up my blog and write me a nice comment like that.

I absolutely love reading them and rest assured, they put a huge smile on my face every time. The best part of the whole thing is that I have been lucky enough to have been able to meet and talk to so many lovely people because of being on the show!

Ok, back to Choconut. I loovvveee coconut and I love chocolate (obviously) but most of all, I love them together. So that is what I did here, and they remind me of my favorite chocolate bar, a Bounty bar! Yumm.

I made these with a cake mix because, hey, you don’t always have time to make a cake from scratch. And why would you when you can have a cake that turns out perfect every time!

Instead of using regular oil in the cake mix, I subbed in coconut oil, this bumps up the healthy fat content, and also gives it a good coconut flavor. I actually thought they turned out even more moist and delicious than using regular oil. Score.

Of course, if you don’t have coconut oil, you can use vegetable oil and just add in about 1 tsp of coconut extract into the cake mix.

I topped them off with a Coconut Buttercream and then dark chocolate shavings! Not to toot my own horn, but they were pretty darn good and best of all, they were super easy!

Try them and you can tell me what you think!

Miss Delish asks:

What is your favorite chocolate bar?

What is your take on Cake Mixes? Yay or Nay?


Choconut Cupcakes:

Makes 24 cupcakes

24 cupcake liners

1 devils food (or any chocolate) cake mix

3 whole eggs

1/2 cup melted coconut oil

1  1/3 cup milk

1 cup room temperature butter

1 1/2 tsp coconut extract

2 cups powdered sugar

2 tbsp heavy cream

1/4 cup finely grated dark chocolate

** Please note that I am using instructions for the cake mix I had, make sure to check your particular mix to make sure the ingredients are the same.**

Preheat your oven to 350 degrees. Line muffin tins with 24 muffin liners.

In a large mixing bowl, mix together the cake mix, eggs, milk and coconut oil. Just until moistened and thoroughly combined. Do not over mix.

Scoop the mix into each cupcake liner, filling about 1/2 way up.

Bake in the preheated oven for 19-22 minutes until a toothpick comes out clean. Remove to let cool on a wire rack.

Once they are almost cooled, add the softened butter to the bowl of your electric mixer. Mix until light and fluffy, about 2-3 minutes. Add the coconut extract and continue mixing.

With the mixer on low, slowly add the powdered sugar until combined, add the cream and mix again until combined. Now turn up the speed to medium high and whip for about 2 minutes until light and fluffy.

Spread the Coconut Buttercream over the cooled cupcakes and then sprinkle with some of the grated dark chocolate.




My Recipe to Riches Journey: Updated!

18 Oct


That was me breathing a sigh of relief now that the show has aired.

As many of you already know, I was chosen to be a finalist on Recipe to Riches Season 2! I wrote about my journey up until the point of being able to announce it to the public, here.

At that time, they had just announced when the show was airing and the names of the contestants and their recipes. Although I was able to tell you all about my experience with auditions and then filming, I still couldn’t divulge any information about the outcome of the show, which was the most stressful part!

Every time I would think about watching the show I would get butterflies and get all crazy and jittery! Then I would think about how I was going to need about 6 or 15 glasses of wine and maybe to have someone physically restrain me, just to get through watching the show.

I hope that I am not alone in feeling this way, but I absolutely hate seeing or hearing myself on TV. The filming was honestly not bad at all, considering I’m totally that person that acts like a total goof on camera, but then gets incredibly embarrassed later when I have to see it played back.

When I initially was able to announce I would be on the show, everyone wanted to have a big viewing party and invite every person I know, which I agreed to at first and then got super shy and decided I just wanted to have a small intimate gathering. I invited a few of my good friends as well as my aunt and of course, my parents and sister. My little sister Jessi had to watch in Victoria with her roommates since she is currently away at University.

My Mom made Pioneer Woman’s Lemon Chicken Pasta which is my absolute fave, and then we drank wine and it was time to watch the show.

Jill’s Brain = ahhhhhhhhhh nooooooooooo gnjfgfdghjkdfhgfjdghgfjgkfjgfjdgjfdfhgjdfg

I really enjoyed watching the auditions since I felt like it was such a blur that I don’t remember anything I did or said. Luckily I acted like an excited yet normal human being, which I was pleased with.

It was also cool to see my competitors auditions as well to see how the judges reacted to trying their desserts for the first time. I may be biased but I think that my dish got the best reaction from the judges. They loved it! Tony had to calm the ladies down which was hilarious.

Then they showed our bios and I thought mine was really funny because we had no furniture. Mr.Delish also made a cameo in that part which was awesome!

Just a side note, when they filmed that segment where we are eating at the table, we had just eaten lunch, and I made that green curry seafood dish as more of a prop. I guess I didn’t realize we would actually be eating a lot of it. Anyways, it ended up being SUPER spicy and we had to continually eat it for probably 10 or 15  minutes for them to get the shots they needed. Mr. Delish and I were both laughing so hard because our mouths were on fire!

Then we did the scary part, the batch up challenge. I die, seriously. That thing made me sooo gosh darn nervous it was ridiculous. Walking into any kitchen that you are not used to is hard enough, never mind a commercial kitchen that has equipment that I’ve never used before.

It probably didn’t help that I have a psychotic, irrational fear of burning myself and the kitchen didn’t have oven mitts. Yes, I know, real chef’s use towels but I am not a real chef and I need the MITTS.

I also will just have you know that usually one batch of this recipe makes 6 servings in about one hour. I had to make 200 servings in 3 hours. The math doesn’t add up folks.

Okay the time, or lack thereof, killed my performance in the batch up challenge. I was sure I was going home after that. I really didn’t want to go home but I thought there was no way that I would be staying.

To my surprise, they eliminated Cherilynn instead! I could not believe it. Poor Cherilynn, she was such a sweetheart and she did so well. I guess her recipe wasn’t what they were looking for.

Once I came to, it was time for the Marketing challenge. NOW that was where I was going to win it all back folks. I am very interested in marketing and promotions and I was excited to hear what the experts had  to say about my product and what kind of ideas they had for me. The company I worked with was AMAZING to say the least. They were all so enthusiastic and excited to help me market my product. We ended up incorporating my blog name to come up with the name “Delish de Creme.” They also helped me come up with a pretty pink Parisian themed logo, I loved it!

We also had to brainstorm ideas for the Event and we continued with the Parisien Garden theme. As you all know by now, I also agreed to dress up as Marie Antoinette. HELLO. Let’s go back to where I said I end up acting like a goof on camera, and then regret it later. Ya, perfect example.

How did you all like my Marie Antoinette Getup?

I thought it was fun and set me apart from Jay’s rocker style.

Oh, and that HAIR. My goodness. That took forever for the stylist to do but I just sat and watched in amazement as she teased and tousled it into the Marie Antoinette style. Yes that was my real hair, not a wig.

Anyways, when the event rolled around, I had to take control and make sure all of those culinary arts students were giving me the good marks that I needed. In the end I think that really made the difference in the scores I had at the end.

Lastly, we had to stand in front of the judges and hear our fate. I didn’t know what to think and I really had no idea what was going to happen. The only thing I was thinking when I was standing up there, was how amazing the experience was and no matter what happened I was going to stay positive and keep a smile on my face.

When they announced that Jay was the winner, I was disappointed but I was very happy for him. Although the show was not just about the money, I know that Jay and his family really could have used that $25,000.  It made me feel happy for him.

My family and friends watching the show with me were super supportive and they really enjoyed watching the episode with me. Afterwards, the outpouring of wonderfully positive comments were sent to my Facebook, Twitter and email. I am still so overwhelmed at the support that I received before, during and after the show aired. I tried my best to respond back to every comment and message I received so if you haven’t heard back please resend it so I can write you back!

I always love to read your comments and messages so please send em over! Facebook  Twitter  Email me at

I wanted to show you some photos that my friend Lani took, of the gang watching the episode. She got some really great shots!

Before I finish this lonnnngggg long post, I wanted to ask you guys some questions! Feel free to leave answers to one or more in the comments below:

1. Did you watch Season 1 of Recipe to Riches? And what did you think?

2. What is your favorite category?

3. Who did you think was going to win my episode and why?

4. Do you think I should dress like Marie Antoinette more often?

5. Why did the camera make me look like I was 7000 lbs during the interviews?

Hah ok well the last two were for fun, but if you have any insight into my double chins, I’d love to hear it.

Thank you all again for watching and reading!!

Oven Roasted Vegetable Quinoa with Crunchy Chickpeas

12 Oct

Good Morning all. I hope everyone is having a great day so far.

TGIF, am I right?

I’m pretty excited to get this weekend going. We don’t have much planned which is nice, other than helping my sister and her boyfriend move for a couple hours on Sunday, we are pretty much free. This means I’m going to be spending countless hours in my PJ’s watching trash TV. Which, by the way, I haven’t been doing very often lately, but sometimes you just need a day to do nothing.

As I promised, I made a vegetarian dish to put on the blog since Mr. Delish made his pact to only eat vegetables for a week. Unfortunately, that plan is falling by the wayside today since we are going to my parents for homemade turkey soup. Sooo excited.

I must say that turkey soup and turkey sandwiches are pretty much my favorite thing about thanksgiving. The dinner itself is great but its almost too much. There’s just so much going on that it is hard to enjoy each dish as much as you should.

Plus, I always feel like I’m in a food coma for the next 3 days. That’s almost never good.

Anyways, lets get to vegetables.

Mr. Delish is on a big Quinoa kick. Yes that is right. The burger king himself is obsessing over a grain. He reminded me at least 3 times to remember to buy more quinoa when I went to the store yesterday.

What is happening?

I think it all started when I made this and then just spiraled out of control after that. As usual he wanted me to make the same recipe over again, in which I replied “Arrggggg I can’t because then I can’t post it on my blog….why don’t you understand my liiiiffffeeee”

Just joking about the last part….sort of.

Since he needed the quinoa in his life, I made this easy dish full of roasted veggies, caramelized onion, honey vinaigrette and these aaaamazing oven roasted chickpeas.

I know, I am super behind the times on this one, I’ve seen it all over pinterest but I just discovered it now so give me a break, okay?

Roast em up and top them on a salad or just eat them plain cause they are just so damn good.

They’ll change your life, I’m just sayin’.

Oven Roasted Vegetable Quinoa with Crunchy Chickpeas:

Serves 4 as a main, 6 as a side

4 cups hot cooked quinoa (cooked according to package directions)

1 can (15oz) chickpeas

1/4 cup vegetable oil

1 tbsp cumin

1 1/2 cups chopped green beans

1 small zucchini, cut into cubes

1 yellow pepper, cut into cubes

1 tbsp butter

1 sweet onion, sliced thinly

1/2 cup olive oil

1/4 cup white wine vinegar

1 tbsp honey

1 tbsp dijon mustard

1/4 cup chopped fresh parsley

Salt and pepper to taste


Preheat your oven to 400 degrees.

Drain and rinse the chickpeas and then pour them onto a non stick baking sheet. Drizzle with about 2 tbsp olive oil and then sprinkle on the cumin, and season with salt and pepper to taste. Using your hands just coat the chickpeas in the seasoning and oil and stick them into the preheated oven for 40 minutes total.

While the chickpeas are going, get a small pot of water boiling, and blanch the green beans for about 3-4 minutes until tender. Remove from the water and drain.

Add the beans, peppers and zucchini to another non stick sheet pan and pour on the remaining oil. Season to taste with salt and pepper and toss to coat. When there is about 25 minutes left on the chickpeas, put the tray of vegetables in the oven as well.

In a small pot over medium low, add the butter and melt until bubbly. Add the sliced onion and stir. Cook over medium low for 15-20 minutes until softened and caramelized. Set aside.

While the veggies are cooking, add the olive oil, vinegar, honey and dijon into a mason jar, season to taste with salt and pepper and screw on the lid tightly shake it up until it is all combined and set aside, do not refrigerate.

Once the 40 minutes is up on the chickpeas, they should be super crunchy and will have shrunk in size. The other vegetables should be cooked through and beginning to brown a bit. If you want some extra browning on the veggies, you can always stick them under the broiler for a minute or two.

In a large serving bowl, add the cooked hot quinoa, roasted vegetables, caramelized onion, and chopped parsley. Top with the roasted chickpeas and then pour on the dressing, you may not need all of it. Toss to coat completely and then serve hot with extra chopped parsley for garnish.


Epic Thanksgiving and Epic Blog Post

11 Oct

Hey all!

As promised, I am doing a complete rundown of our menu for Thanksgiving. Hopefully this will help with planning your meal. Feel free to not go absolutely nuts and over the top like we did. We are some crazy people to take on this menu, and there was 4 of us helping over the course of two days, so don’t think you can do this all with one or two people in a few hours. That would be scary.

Speaking of scary. We had some kitchen injuries! Luckily no burns or cuts or ER visits. We did have a bruised knee (me) because I smashed it on our kitchen counter when I was chopping vegetables on a bar stool. I was sitting on the bar stool to be exact.

Then Carley opened the fridge and a jar of olives fell right on the top of her foot! OW!

We were both hobbling.

I will do a post in a couple days with photos of our decor and a run down of our fall fun day. For now let’s just get to the recipes.

Each item was either our own creation, or a borrowed recipe. If it is our creation, the recipe will be at the bottom of the post, if it is a borrowed recipe, the title will be a link that takes you right to it :)

Enjoy and please comment below if you have any questions!

– White Wine & Apple Sangria with Cranberry Ice Cubes

– Mulled Hot Apple Cider


–  Goat Cheese Spread with Roasted Garlic and Truffle Oil

– Butternut Squash and Sage Tart

– Pear Salad with Honey Balsamic Vinaigrette


– Turkey with gravy Pioneer Woman Brine
– Cornbread Stuffing with Sausage, Fennel and Sage
– Brussel Sprout Gratin with Bacon
– Mashed Yukon Gold Potatoes
– Caramelized Sweet Potatoes
– Heirloom Carrots with Butter and Herbs
Green Bean Casserole with Frizzled Leeks and Shallots
Homemade Dinner Rolls


Chocolate Pecan Pie
– Pumpkin Pie
– Earl Grey Crème Brulee


White Wine & Apple Sangria with Cranberry Ice Cubes:

Serves 8

2 cups fresh cranberries


6.5 cups light white wine, we used Pinot Grigio

2 large honeycrisp apples, cored and cut into cubes

5 cups dry sparkling apple cider (strongbow or any hard cider works, just make sure it isn’t too sweet)


At least the day before: In two ice cube trays, divide the cranberries throughout the trays, you don’t have to use them all if they don’t fit. Fill the trays with boiled water, this will help the cubes to be nice and clear, not cloudy. Freeze them overnight.

The night before or in the morning: In a large pitcher, add the cubed apple and the wine. Cover with plastic wrap and refrigerate for at least 4-6 hours. When you are ready to serve, add the cider and stir to combine. Serve in wine glasses with a couple of those cranberry ice cubes!


Mulled Hot Apple Cider:

Serves 10

This is an easy one.


8 cups non alcoholic apple cider

2 cinnamon sticks


In a slow cooker, add the cider and cinnamon sticks. Set for 6 hours and allow the cider to stay warm during your dinner!


Goat Cheese Spread with Roasted Garlic and Truffle Oil:

Serves 6


1 head garlic

1 large log goat cheese

1/4 cup chopped parsley

1 tsp salt

1 tsp pepper

1 tbsp truffle oil or truffle olive oil


Preheat your oven to 400 degrees.

Grab your head of garlic and chop it in half, cover each half with plastic wrap and bake in the preheated oven for 30-35 minutes until very soft. Set aside to cool completely.

In a mixing bowl, combine the roasted garlic, goat cheese, parsley, salt and pepper. Place in a serving dish and then drizzle with the truffle oil.

Serve with crackers or baguette.


Butternut Squash and Sage Tart:

Serves 10

2 cups cubed butternut squash

1 tbsp vegetable oil

1 tsp salt

1 tsp pepper

1/2 package Phyllo pastry

1/4 cup butter, melted and cooled slightly

1 cup grated white cheddar

2 tbsp chopped fresh sage


On a baking sheet, add the cubed butternut squash, drizzle with olive oil and sprinkle with salt and pepper. Use your hands and toss to coat.

Roast at 375 for 20-25 minutes until softened. Remove and allow to cool.

On a baking sheet, lay down a couple sheets of the phyllo, then brush with some butter, repeat until you have used all the phyllo sheets. Leaving a 1 inch border on all sides, top with the grated white cheddar, roasted butternut squash and sprinkle with sage.

Bake at 375 for 20-25 minutes until the cheese is melted and bubbly and the pastry is golden brown.



Pear Salad with Honey Maple Vinaigrette:

Serves 10

1 cup vegetable oil

1/2 cup balsamic vinegar

1/4 cup honey

2 tsp salt

1 tsp pepper

4 ripe pears, sliced thinly

2 heads of romaine, cleaned and torn into small pieces

1/2 cup shaved romano cheese

1 1/2 cups roasted pumpkin seeds


In a large mason jar, shake up the oil, vinegar, honey and salt and pepper. Set aside.

In a large salad bowl, mix together the romaine, pears, cheese and pumpkin seeds. Add the dressing and toss to coat, you might not need all the dressing, go slowly.

Serve immediately.



Cornbread Stuffing with Sausage, Fennel and Sage:

Serves 10

1 cup flour

3/4 cornmeal

1/4 cup sugar

1 tbsp baking powder

1/4 tsp salt

1 egg, beaten

1 cup milk

1/4 cup melted butter

1 tbsp vegetable oil

1 tbsp fennel seeds

1/2 lb pork sausage, not in casings or taken out of the casings

1 tsp fresh chopped sage

1 cup chicken broth

1 tsp salt

1 tsp pepper


Preheat your oven to 425 and butter an 8×8 baking pan.

In a mixing bowl, combine the flour, cornmeal, sugar, and baking powder. In a seperate bowl, mix together the egg, milk and melted butter. Add the wet mixture to the dry mixture and mix just until combined. Pour into the prepared baking dish and bake for 20-25 minutes.

Remove from the oven and allow to cool completely before removing from the pan.

Once the cornbread is cooled completely. Cut it into 1 inch cubes, set aside.

In a pan over medium high heat, add the vegetable oil and heat. Once the oil is hot add the fennel and allow that to cook for 1 minute until fragrant. Add the sausage and cook until browned and  cooked through, breaking up into small pieces as you go.

Once the sausage is fully cooked, lower the heat to medium low and add the sage, cornbread, chicken broth, salt and pepper. Stir to coat.

Add the cornbread mixture to a 9×12 baking pan and bake in a preheated 350 degree oven for 20-25 minutes until browned and crispy on the top.


Brussel Sprout and Bacon Gratin:

Serves 10

6 slices thick cut bacon, cut into 1/4 inch pieces

3 cloves garlic, minced

About 40 brussel sprouts, cleaned and quartered

Salt and pepper to taste

1 cup panko bread crumbs

1/4 cup butter cut into a bunch of little pieces


Preheat your oven to 350 degrees and grease a 9×12 baking pan.

In a large saute pan over medium high heat, saute the bacon until crisp, add the garlic and cook for about 1 minute then add the brussel sprouts and cook until softened and cooked through, season with salt and pepper.

Add the brussel sprout and bacon mixture to the prepared baking sheet and top with the panko and pats of butter. Bake for 15-20 minutes until the top is golden brown.



Mashed Yukon Gold Potatoes:

Serves 10

6 lbs yukon gold potatoes, peeled and quartered

1  1/2 cups  heavy cream

1/2 cup butter

2 tbsp kosher salt


In a large pot add the potatoes and enough water to cover, place over high heat until boiling. Lower heat to medium and cook until the potatoes are fork tender (no resistence when you poke a fork into them) about 20-25 minutes. Drain and put them back into the pot with the lid on.

In a large measuring cup or microwavable bowl, add the cream and butter. Microwave for about 1-1.5 minutes, until the butter is fully melted and the mixture is hot.

Mash all the potatoes without any liquid, until there are not any lumps. Add the cream mixture slowly while mashing, until smooth. Add the salt and mix again. Serve hot!


Caramelized Sweet Potatoes:

Serves 10

6 medium sweet potatoes peeled and cut into 1/2 inch rounds

1 cup butter

2 cups brown sugar


Add the sweet potato rounds to a large pot and cover with cold water. Heat over high heat until boiling. Once boiling, lower the heat to medium and cook until almost cooked through, about 18-20 minutes. Drain and set aside to cool completely.

Heat a griddle or pan over medium heat and melt about 1/4 of the butter on the griddle. Add about 1/2 cup of the brown sugar and allow the sugar to melt into the butter, stirring it around the griddle with a spatula or flipper.

Add some of the cooked and cooled rounds of sweet potato, and brown in the sugar butter mixture. Remove to a 9×13 baking dish and repeat with the remaining sweet potatoes, adding more brown sugar and butter each time until you’ve cooked all of the potato rounds. Drizzle any extra caramel over top at the end.

Bake at 350 degrees for about 12-15 minutes until heated through before serving.



Heirloom Carrots with Butter and Herbs:

Serves 10


10-12 heirloom carrots

1/4 cup butter

1 tsp salt

1/4 cup chopped parsley


In a large pot of boiling water, par boil the carrots until they are tender. Drain and set aside.

In a large frying pan, add the butter and cook over medium high heat until bubbly. Add the carrots and saute until cooked through, about 4-5 minutes. Add the salt and Parsley and stir.

Serve hot.


Pumpkin Pie:

3 large eggs

2 cups pumpkin puree

1/2 cup heavy whipping cream

1/2 cup brown sugar

2 tsp pumpkin pie spice

1 pre-baked pie crust (we used this recipe)

2 cups fresh whipped cream for serving


Preheat your oven to 350 degrees.

In a large bowl, mix together the eggs, pumpkin, cream, brown sugar and pumpkin pie spice.

Add to the prepared pie crust and bake for 40-45 minutes until set. Remove to a wire rack to cool completely.

Slice and serve with a dollop of whipped cream.



Earl Grey Creme Brulee:

Makes 10 creme brulees

4 1/4 cups (1 litre) heavy cream

2 earl grey tea bags or loose leaf tea in a steeper

12 egg yolks

1/2 cup sugar

Extra sugar for brulee-ing


Preheat your oven to 350 degrees

In a large pot, heat the cream over medium until steaming. Lower the heat to medium low and add the tea bags or steeper with tea and allow the tea to steep in the cream for about 2 minutes, not allowing the cream to simmer or boil.

Meanwhile, whisk together the eggs and sugar until fluffy.

Remove tea bags from the cream and then slowly whisk the cream into the egg mixture. Strain the mixture through a fine mesh sieve and then pour into 10 ramekins.

Place the ramekins into two seperate 9×12 baking dishes and pour in some very hot water to come about halfway up the sides of the ramekins. Bake in the preheated oven for 30-35 minutes until set.

Remove from the water bath and allow to cool to room temperature. Cover with plastic wrap and refrigerate until cold, about 3-4 hours.

Once you are ready to serve, dust the tops of each creme brulee with about 1 tsp sugar and then brown with a kitchen torch. Serve immediately.

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