Patter Fam Sauces

Beignets

Serves 10
1 pkg. active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
2 eggs
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening
1 quart vegetable oil for frying
1/4 cup confectioners' sugar

In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated
milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the
shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24
hours.

Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180
degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper
towels.

Shake confectioners sugar on hot beignets. Serve warm.

Written by Joyce Peters — October 12, 2018

Avocado Ice Cream

3 medium size (1 lbs. in total, when weighed with pits) ripe Hass Avocados), pitted and skinned
1 can (15 ounces) coconut milk
1/2 cup heavy cream
1/2 cup (3.5 ounces) granulated sugar
1/2 teaspoon rum
1/8 teaspoon salt
1/2 teaspoon lime juice, freshly squeezed
1/4 cup unsweetened coconut, toasted (as garnish)
 
Process avocados in the bowl of a food processor until they are completely pureed, 10-15 seconds.  Add in the coconut milk, heavy cream, sugar, rum, salt, and lime juice.  Process until it is smooth mixture, 20-30 seconds.  Transfer it to a bowl and cover it with stretch film. Let it cool thoroughly in the fridge.  Once chilled, churn it in your ice cream maker according to the manufacturer’s instructions.  Place in an airtight container and freeze until firm.  When ready to serve, top it off with toasted coconut and a mint leaf.
 
Notes
If possible, crack open several coconut shells and serve the ice cream in that. Using a strait edged heavy tool or the back of a chef’s knife, whack the coconut along the equator all the way around. The shell should crack perfectly in half. Drain the liquid. You can use an angle grinder to create a flat spot on the coconut so it stands upright on a plate, or just let it lie to one side with the ice cream. Yields 1 quart ice cream.

Written by Joyce Peters — October 11, 2018

Apples Flambe

3-4 Granny Smith apples
1 1/4 cups golden raisins
1 cup spiced rum
2 cinnamon sticks
3/4 cup light brown sugar – packed
½ cup sliced almonds
1/2 cup apple juice
¼ cup (1/2 stick) unsalted butter

Marinate the raisins in a bowl with the rum and cinnamon sticks for 4 hours to overnight if possible.

Preheat oven to 375°F.

Core and slice the apples. Arrange apples, in the bottom of a 13x9x2 baking dish.

Remove raisins from the rum and place them in a medium bowl. Add the  cinnamon sticks to the baking dish. Reserve the rum for later. Add the brown sugar, and almonds and stir to blend. Pour the apples juice over the apples. Sprinkle the rum raisin mix over the apples. Dot apples with butter.

Bake apples 15 minutes until the apples are tender.

Prior to serving pour the reserved rum plus a ¼ more over the apples and flambé while sprinkling a little more cinnamon over the top.

Spoon the apples and juices over a bowl of ice cream.

Written by Joyce Peters — October 11, 2018

One Pan Chocolate Cake

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup cocoa
2 tsp baking soda
1/2 tsp salt
2/3 cup oil
2 TBS cider vinegar
1 TBS vanilla
2 cups cold coffee or water
1/3 cup sugar
1/2 tsp cinnamon
8 oz. whipping cream
¼ cup powdered sugar
1 tsp. vanilla extract

Stir together flour, 1 1/2 cups sugar, cocoa, baking soda and salt in an ungreased
12x8 foil baking pan.

Make 3 wells in the mixture; pour oil in one, vinegar in one and vanilla in one.
Pour in coffee and stir all with a fork until well mixed. Spread into an even layer.

Combine 1/3 cup sugar and cinnamon; sprinkle half over batter.
Bake in a 350 oven for 35-40 minutes. Sprinkle remaining cinnamon sugar over hot cake.

Cool 15-20 minutes before cutting.

Top with whipped cream

Written by Joyce Peters — October 11, 2018

Pumpkin Cheese Cake

2 – 8 oz. packages cream cheese (softened)
12 oz. of pumpkin puree
¼ cup maple syrup
¼ tsp. pumpkin pie spice
1 ½ tsp. vanilla
2 tsp. corn starch
½ box of Cinnamon Chex ground (approx. 2 cups)
6 T melted butter

Grind the Cinnamon Chex cereal until fine crumbs. Pour into a large bowl and
drizzle the butter over the cereal crumbs. Stir to evenly coat all of the crumbs.
Press the crumbs into the bottom of a large springform pan and bake for 18
minutes at 350 degrees. Allow to cool.

In a bowl mix together all the remaining ingredients until well incorporated.
Spread evenly over the cooked crust. Place in the refrigerator for 4 hours or in
the freezer for 1 hour. Top with whipped cream and serve.

Written by Joyce Peters — October 11, 2018

Double Chocolate Chili Bacon Cake

One pan cake

3 slices smoked bacon
1 1/4 cups all-purpose flour
3/4 cups sugar
1/4 cup cocoa
1/2 cup dark chocolate chips
1 tsp baking soda
1/4 tsp salt
1/3 cup oil
1 TBS cider vinegar
1/2 TBS vanilla
1 cups cold coffee or water
1/4 tsp. cayenne pepper powder
1/2 tsp. ancho chili powder
¼ cup sugar
1/4 tsp cinnamon
8 oz. whipping cream
¼ cup powdered sugar
1 tsp. vanilla extract

Place the bacon on parchment paper on a cookie sheet in a cold oven. Turn the oven on to 425 degrees and allow to cook until crispy but not burned, about 20 minutes or so. Set aside to cool completely and then chop into small pieces.

Turn your oven down to 350 degrees.

Stir together flour, ¾ cup sugar, cocoa, baking soda and salt in an ungreased 13 x 9 foil baking pan.

Make 3 wells in the mixture; pour oil in one, vinegar in one and vanilla in one. Pour in coffee, chocolate chips, and add the bacon, cayenne pepper, and ancho chili powder and stir all with a fork until well mixed. Spread into an even layer. Combine 1/4 cup sugar and cinnamon; sprinkle half over batter.

Bake in a 350 oven for 35-40 minutes. Sprinkle remaining cinnamon sugar over hot cake.

Cool 15-20 minutes before cutting.  Top with cinnamon/chili whipped cream

Written by Joyce Peters — October 02, 2018

Irish Cream Mousse

Serves 6
5 ounces dark chocolate, chopped
4 eggs, separated
1 ½ tablespoon Irish cream liqueur
2 cup whipped cream
chocolate shavings

Melt the dark chocolate in a small saucepan over low heat. Remove from heat and
allow to cool. In a bowl, beat the egg yolks and stir in the melted chocolate and
Irish cream. Fold in 1/2 of the whipped cream.

In a separate bowl, beat the egg whites until stiff. Fold the egg whites into the
chocolate mixture. Pour the mousse into serving glasses and garnish with remaining
whipped cream and chocolate shavings before serving.

Written by Joyce Peters — October 02, 2018

Bananas Foster

4 Bananas
4 T butter
½ cup brown sugar
¼ cup bourbon
¼ tsp. allspice
½ tsp. cinnamon
1 tsp. grated orange zest
Good Vanilla Ice Cream

Melt butter in a large skillet over low heat. Add the brown sugar and stir until the
sugar dissolves. Add the bananas and cook for about 2 minutes.
Remove skillet from the flame and add the bourbon. Ignite it with a fire stick and
let it burn. While it’s burning, carefully sprinkle the allspice/cinnamon mixture
over the flames. (this will create a little fireworks display. Once the flame has
died out, zest an orange over the top and serve in a bowl with a scoop of ice cream.

Written by Joyce Peters — September 30, 2018

Cranberry Orange Cheesecake

Crust

22 Golden Oreos
6 T clarified butter

Filling

3 – 8 oz. pkgs. Of cream cheese
1 orange zested and juiced
½ cup powdered sugar
Cranberry Chutney for topping (see recipe below)

Grind the oreos until they are about the same consistency of bread crumbs. Add butter and stir until all of the cookies are moistened by the butter.

Press into the bottom of a 10” springform pan. Bake at 350 degrees for 15 minutes. Remove and let cool.

Mix softened cream cheese, orange zest, orange juice, and powdered sugar in a mixer until thoroughly combined. Pour into springform pan and chill for 4 hours in a refrigerator.

Remove from the refrigerator and slice. Place a large dollop of Cranberry chutney and dust with powdered sugar to serve.

Cranberry Chutney w/ Spicy Orange Glaze
1 – cup water
1 – cup sugar
1 -12 oz. package of cranberries
1 – cup Patter Fam Spicy Orange Glaze
1 – cinnamon stick

Bring water and sugar to a boil in a medium sized pot. Add the cranberries, Orange Glaze and cinnamon stick and return to a boil, reduce heat and simmer for 10 minutes. Stir occasionally. Pour into a bowl, cover and allow to cool to room temperature before serving. Refrigerate until serving time.

Written by Joyce Peters — September 30, 2018

Bourbon Toffee Glaze

2 oz. unsalted butter
4 oz. brown sugar
4 oz. bourbon

In a sauce pan, add sugar and butter and whisk. Add 1/2 cup bourbon and whisk.
Put the saucepan on the burner over low heat and constantly whisk until the sauce
is hot and all the sugar is dissolved (about 5 minutes). Serve or refrigerate for up
to 4 days

Written by Joyce Peters — September 30, 2018

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