David and Nicole's Recipes

• 1 1/2 cups canned white hominy, drained and rinsed
• olive oil
• 1/3 onion, minced
• 4 garlic cloves, crushed
• 1 cup light cream
• 1 tbsp minced canned chipotle in adobo sauce
• sea salt

1. Heat a drizzle of olive oil in a non-stick skillet.
2. Saute the onion and the garlic cloves until tender.
3. Add the hominy, cream, milk, and chipotle.  Season lightly with sea salt.
4. Simmer for 10 to 12 minutes, stirring occaisionally.

• strong hot coffee
• kosher salt
• brown sugar
• 1 1/2 cups cold water
• 2 1/4" thick lemon slices
• 2 tsp black peppercorns
• 2 tsp mustard seeds
• 1/2 ground coriander
• 2 chicken breasts
• 1 slice bacon, diced
• 1 shallot, minced
• 3 tbsp cider vinegar
• 2 tbsp dijon
• 1 tbsp heavy cream
• 2 tsp worcestershire sauce

1. Combine 1/4 cup of coffee, 2 tbsp salt, 2 tbsp brown sugar, and whisk until dissolved.
2. Stir in the water, lemon, peppercorns, mustard, coriander, and cool to room temperature.
3. Pour into a large ziploc bag and add 2 chicken breasts.  Chill 3 hours.
4. Drain, dry the breasts, and discard the brine.  Grill the chicken until cooked.
5. Meanwhile, saute the the bacon in a saucepan 2 minutes.  Add the shallot and saute 3 minutes.
6. Stir in 3 tbsp coffee, and the vinegar.  Bring to a boil and then stir in the dijon, cream, and worcestershire sauce.  Simmer 5 minutes.
7. Check the seasoning of the sauce.
8. Serve the chicken with the sauce.

• 3 large yukon gold potatoes, peeled, quartered
• butter
• 8 cloves garlic, peeled
• 1/4 cup light cream, heated
• sea salt and cracked pepper

1. Boil the potatoes and the garlic in salted water for about 20 to 25 minutes.
2. Drain thoroughly and return to the pot to slightly dry out.  Mash well.
3. Stir in the cream and about about 1/4 cup of butter, cut in pieces.
4. Season with salt and pepper.
5. Serve.

• 1/2 lb bacon, chopped
• 4 scallions, minced
• 8 cloves garlic, crushed
• 3/4 lb mushrooms, sliced
• 1/2 cup light cream
• 3/4 cup milk
• 1/2 cup parmesan
• salt and cracked pepper
• 3 tbsp parsley, minced
• maldon salt
• 1 lb spaghetti, uncooked

1. Fry the bacon until crisp in a large skillet or dutch oven.  Add the garlic and and the scallions and saute until tender.
2. Add the mushrooms and saute about 8 to 10 minutes.
3. Boil the pasta in salted water.
4. Add the cream, and milk to the sauce and bring to a boil.  Reduce the liquid.
5. Drain the pasta and toss with the sauce. Sprinkle in the parsley and parmesan.
6. Season lightly with pepper and salt.  Serve sprinkled with a little maldon salt.

• 6 cups milk, heated
• butter
• sugar
• 1/2 cup arborio rice
• 1 tsp vanilla
• 6 tbsp heavy cream

1. Melt 2 tbsp of butter in a dutch oven and stir in 2 heaping tablespoons of sugar.
2. When bubbly stir in the rice until it is well coated.
3. Gradually stir in the milk, 1/2 cup at a time, stirring until it is absorbed between each addition.  This will take about 35 minutes.
4. Remove from the heat and stir in 3 more tablespoons of sugar, or to taste, the vanilla, and the cream.  Stir well.
5. Makes 4 servings.

• 16 oz. bittersweet chocolate, finely chopped
• 1/2 cup butter
• 2 tbsp cocoa
• 4 egg yolks
• 6 egg whites
• pinch of salt
• 1/2 cup sugar
• 1 cup heavy cream
• 4 oz. semi sweet chocolate, chopped
• 1 tbsp corn syrop

1. Preheat the oven to 325 F.  Spray a 10" springform with vegetable oil spray.  Line the bottom with parchment paper.
2. In a double boiler, melt 12 oz. of the bittersweet chocolate with the butter.
3. Remove from the heat and stir in the cocoa.  Whisk in the yolks.  Set aside.
4. Beat the egg whites until foamy.  Add the salt and the sugar.  Whip until firm peaks.  Stir the whites vigorously into the chocolate mixture.  Pour into the prepared pan.
5. In a small saucepan bring the cream to a boil and then stir in the remaining chocolate and the corn syrop.  Remove from the heat and stir until completely melted.  Pour over the batter.
6. Bake for about 35 minutes.  Cool completely on a wire rack before removing the sides.  Serve.

• flour
• 1/2 cup lard
• 1/4 cup water
• 1 tbsp vinegar
• 375 ml canned pure pumpkin puree
• 300 ml Eagle Brand sweetened condensed milk
• 1/4 cup brown sugar
• 2 eggs
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1 tsp cinnamon
• whipped cream

1. Cut the lard into 1 1/2 cups of flour.  Combine the vinegar and the water and then stir in the mixture into the flour with a fork. 
2. Roll out a single crust and then line a deep 9" pie plate.  Set aside.
3. Preheat the oven to 375 F.
4. Beat the eggs lightly in a bowl with a mixer.  Beat in the pumpkin, condensed milk, sugar, 2 tbsp of flour, salt, and spices.
5. Pour into the prepared pie crust.  Bake for 40 to 45 minutes.
6. Serve with the whipped cream.

• 6 slices bacon
• 1/2 onion, minced
• 2 cloves garlic, crushed
• 1/2 tsp cumin
• 4 cups chicken stock
• 1 1/3 lb butternut squash, peeled, seeded, diced
• 1/2 tbsp butter
• 1/2 cup light cream
• salt and pepper

1. Fry the bacon in a dutch oven until crisp.  Remove from the pot and dice.  Set aside.  Drain half the fat out of the pot.
2. Add the onion to the pot and saute 2 minutes.  Add the garlic and saute until tender.
3. Stir in the cumin, chicken stock, and squash.  Bring to a boil.
4. Cover and simmer 25 minutes. 
5. Puree the squash in a food processor and return to the pot.  Heat gently and stir in the butter, and cream.
6. Sprinkle in the bacon bits and season with salt and pepper to taste.
7. Serve.

 1.           MAKE THE CRUST: Preheat the oven to 350°. Lightly butter a 9-inch glass pie plate. In a medium bowl, mix the graham cracker crumbs, coconut and sugar with the butter until evenly moistened. Press the crumbs over the bottom and up the side of the pie plate in an even layer. Bake in the center of the oven for 8 minutes, or until lightly golden and barely set.  2.           MAKE THE FILLING: In a medium bowl, whisk the egg yolks with the sweetened condensed milk, lemon zest, vanilla, cream of tartar and salt. Slowly whisk in the lemon juice and cream of coconut until smooth. Pour the filling into the crust and bake for 20 minutes, or until the filling is just set but still slightly jiggly in the center. Transfer the tart to a wire rack to cool, then refrigerate until chilled, about 3 hours.  3.           MEANWHILE, MAKE THE TOPPING AND ACCOMPANIMENTS: Spread 1/3 cup of the shredded coconut on a baking sheet and toast in the oven for about 3 minutes, or until it is golden. Transfer the toasted coconut to a plate and stir in the remaining 1/3 cup of coconut.  4.           Just before serving, in a medium bowl, toss the strawberries with 2 tablespoons of the brown sugar and let stand until juicy, about 10 minutes. In a large bowl, whip the heavy cream with the remaining 2 tablespoons of brown sugar until firm. Spread some of the whipped cream over the tart and sprinkle the coconut on top. Serve the tart with the strawberries and the remaining whipped cream. MAKE AHEAD The lemon-coconut tart can be prepared through Step 2 up to 3 days ahead. 

•  1/2 cup butter, softened
• 3/4 cup plus 2 tablespoons light brown sugar 
•  2 thin-skinned lemons, sliced paper-thin crosswise, seeds discarded
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs, separated
• 3/4 cup  milk
• 1/4 teaspoon cream of tartar
• Sweetened whipped cream, for serving

1.           Preheat the oven to 350°. Set a 9-inch nonstick cake pan over moderate heat. Add 4 tablespoons of the butter and when it is melted, stir in the brown sugar until dissolved, about 1 minute. Remove from the heat. Arrange the lemon slices in the melted brown sugar.

2.           In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, with an electric mixer, beat the remaining 8 tablespoons of butter with the granulated sugar until light and fluffy. Beat in the vanilla and the egg yolks, one at a time. At low speed, beat in the dry ingredients in 3 batches, alternating with the milk. 3.           In a stainless steel bowl, beat the egg whites with the cream of tartar at high speed until firm peaks form. Fold one-third of the beaten whites into the batter, then fold in the rest. Scrape the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then invert it onto a plate. Serve warm or at room temperature with whipped cream.