Deviled Eggs
Ingredients:
1 dozen eggs
6 Tbsp heavy cream
2 Tbsp Dijon mustard
1 tsp white vinegar
1 Tbsp dill, chopped
salt and pepper
capers (optional)
To hard-boil the eggs, place them in a sauce pan and cover them with cold water. Bring them up to a boil and simmer for 5 minutes. Turn the heat off and let them sit in the hot water for another five minutes. When the 5 minutes are up, rinse them under cold water.
Slice the hard-boiled eggs in half and add the yolks to a mixing bowl.
Add the heavy cream, mustard, vinegar and salt and pepper. Whip the mixture until fluffy. Fold the chopped dill in.
Spoon mixture into a ziploc bag and cut off the corner. Pipe the egg mixture into the egg white halves. Garnish them with a sprig of dill or a few capers.
The Most Incredible Mac 'n Cheese EVER
Ingredients:
6 Tbsp of butter (plus some for greasing dish)
1/4 cup sliced onion
1 Tbsp chopped shallot
1 clove garlic, smashed
1/2 tsp peppercorns
3 1/2 cups heavy cream
3 cups half and half
2 Tbsp flour
1 1/2 cups grated sharp white cheddar
1/2 cup grated fontina
1/2 cup grated Parmesan
salt and pepper
1 1/2 lb rigatoni
1 cup panko
1 Tbsp chives, chopped
1 Tbsp parsley, chopped
In a saucepan over medium heat, melt 1 Tbsp of butter. Add the onion, shallot and garlic clove. Cook until onion softens, about 4 minutes. Add the peppercorns, heavy cream and half and half. Turn heat down to low and simmer for 10 minutes.
Remove the cream from the heat and strain into a bowl; discard the vegetables. Put cream mixture aside.
In the same saucepan, melt another 3 Tbsp of butter. Add the flour and mix until it turns a golden color. Slowly add the cream mixture to the flour, whisking continuously. Continue to cook until it thickens, about 10 minutes. Remove it from the heat and add the cheddar, fontina and Parmesan cheese. Season to taste.
Preheat the oven to 325 degrees. Grease the baking dish with more butter...I know its a lot but you've already committed at this point and I promise you, it is worth it!
Cook the rigatoni until al dente. When draining, reserve 1/2 cup of pasta water. Move the pasta into the greased baking dish.
In a saute pan, Melt 2 Tbsp of butter. Add the panko and saute until golden. Remove it from the heat and add the chives and parsley.
Pour the sauce over the pasta and mix until the cheese has filled each and every rigatoni tube. If the sauce is too thick, add the reserved pasta water.
Top the pasta with the panko mixture. Bake for 20 minutes until golden brown.
Dr. Pepper Glazed Ham
(From Pioneer Woman)
Ingredients:
1 fully cooked ham (I used boneless)- 10 lbs
20-30 whole cloves
3 Cups lightly packed brown sugar
1/2 cup dijon mustard
3 Tbsp apple cider vinegar
1- 12 oz can Dr. Pepper
Preheat the oven to 300 degrees.
Place the ham on a rack in a roasting pan. Using a very sharp knife, slice the ham in one direction and then again in the other direction; making a diamond pattern on the ham.
Poke the cloves in the center of each of the diamonds.
Cover the ham with foil and bake for an hour.
While the ham is cooking, make the Dr Pepper glaze.
In a saucepan, add the brown sugar, mustard, apple cider vinegar and the Dr Pepper. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes until thick and amazing.
After the ham has cooked for an hour, remove the foil and brush the glaze all over. Then put it back in the oven and cook for another 20 minutes. Do this for a total of three times until there is a thick layer of glaze.
Slice the ham and serve!
Roasted Cherry Tomatoes
Ingredients:
2 Pints of cherry tomatoes
salt
pepper
olive oil
basil
Preheat the oven to 400 degrees.
Toss the tomatoes in olive oil and sprinkle with salt and pepper.
Roast them for 15-20 minutes.
Sprinkle with basil.
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