Old-School Chicken Stock

Ingredients

• 4-5 lbs chicken bones
• 2-3 carrots, sliced thick
• 2 celery stalks, sliced thick
• 1 large yellow onion, quartered
• 4 tbsp minced garlic
• 1 tbsp black peppercorns
• 1 small bunch parsley
• 1tsp Kosher salt

Directions

1. Place all the ingredients into the pot, then add water to about 2-3 inches above ingredients.
2. Boil over high heat for 5 minutes.
3. Reduce heat to a simmer, occasionally skimming the foam from the top of the stock. Continue to simmer for about 3 hours.
4. Strain the stock to remove all solid ingredients. Cool and store in refrigerator.

*Chicken stock will remain fresh in refrigerator for about a week.

*It freezes well, but will need to be separated into smaller containers so that you only take what you need at the time of use.

Sardou-Style Egg

• 2 table spoons of unsalted water
• 1 small onion thinly cut 
• 3/4 pound collard greens, tough stems and center ribs removed and leaves thinly sliced
• 3 tablespoons of white wine
• 3/4 cup of heavy cream
•  Coarse salt and freshly ground pepper
• 6 canned artichoke bottoms, drained
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
•  pinch of cayenne pepper

1.  Preheat oven to 450 degrees. Melt butter in a skillet over medium heat. Saute onion until soft,7-8 minutes. Add collards and wine; cook, stirring occasionally, until collards are tender,8-10 minutes. Add cream, and reduce heat. Simmer until thickened, about 3 minutes. Season with salt and pepper; keep warm.

 

 2. Toss artichokes with lemon juice and oil,and roast on a baking sheet until just beginning to turn brown,  7-9 minutes. 

 

 3. Poach eggs in 2 inches of gently shimmering water until whites are just set and yolks are still runny, 3-4 minutes. Remove with a slotted spoon and blot with a paper towel

Cheesecake Factory Cheesecake Recipe

 Crust Ingredients:

• 1.5 cups graham cracker crumbs 
• 1/4 teaspoon ground cinnamon
• 1/3 cup melted butter

Cheesecake Ingredients:

• 4 pkgs cream cheese (8 oz)
• 1.25 cups granulated sugar
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 5 eggs

Topping Ingredients:

• 1/2 cup sour cream
• 2 teaspoons granulated sugar
• whipped cream for garnish

Directions

1. Preheat oven to 475 degrees.
2. Place large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about 1/2 inch of water into the oven while it preheats. This will be your water bath.
3. Combine the 1.5 cups graham cracker crumbs and 1/4 teaspoon cinnamon into a medium bowl. Mix in the 1/3 cup melted butter. 
4. Line the bottom and side of springform pan with parchment paper. Using a drinking glass, press the crumb mixture flat into the bottom and sides of the pan.
5. Cut a piece of tin foil big enough to cover the bottom and sides of the springform pan and wrap on the outside of the springform pan. This is so that the water bath does not make your cheesecake soggy.
6. Put the crust in the freezer until you are ready to fill it with the cheesecake mixture.
7. Blend the cream cheese with sugar, sour cream, and vanilla until smooth and creamy.
8. Whisk the eggs in their own separate bowl, then add to creamy cheese mixture. Make sure that the mixture is evenly blended.
9. Pull the crust from the freezer and pour the cheese mixture into it. 
10. Put the springform pan into the water bath and bake at 475 degrees for 12 minutes.
11. Turn oven down to 350 degrees and continue to bake for 50-60 minutes or until the top of the cheesecake tans on top. 
12. While the cheesecake is cooling, mix the topping ingredients and spread over the cheesecake. 
13. Chill the cheesecake in the fridge for at least 4 hours. Serve topped with whipped cream.   

Mix and Match Sangria

                                 Mix and Match Sangria   


                                   PICK YOUR WINE
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           Pour one 750-ml bottle into a large pitcher or punch bowl
     
            •Dry white wine    •Dry red wine     •Dry rosé


                 ADD LIQUOR TO YOUR LIQUEUR
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          Stir in 2 tablespoons superfine or light brown sugar,
                  then add ⅓ cup of one of the following
• Orange liqueur (such as Grand Marnier)      •Brandy  • Elderflower liqueur (such as St-Germain)   •Berry liqueur (such as Chambord)                   •White rum•Ginger liqueur (such as Domaine de Canton)

                           CHOOSE YOUR FRUIT
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         Add up to 2½ cups chopped or sliced fruit (use at least ½ cup citrus).    Refrigerate at least 3 hours or up to 1 day.
•Citrus      •Apples      •Peaches or Nectarines   •Plums    •Mangoes•Grapes    •Pineapple   •Raspberries    •Blueberries   • Cherries   •Strawberries     •Blackberries

                                    TOP IT OFF
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          Just before serving, stir in 1 cup of any of the following:•Seltzer   •Lemon-Lime Soda   • Sparkling Apple Cider   •Purple or White Grape Juice   • Pomegranate Juice    •Passion Fruit Juice

Mocha Chocolate Icebox Cake

Mocha Chocolate Icebox Cake 
ACTIVE: 20 min | TOTAL: 20 min plus overnight refrigeration | SERVES: 8
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2    cups cold heavy cream
12  ounces Italian mascarpone cheese
½   cup sugar
¼   cup Kahlúa liqueur
2    tablespoons unsweetened cocoa powder, such as Pernigotti
1    teaspoon instant espresso powder
1    teaspoon pure vanilla extract
3    (8-ounce) packages Tate's Bake Shop chocolate chip cookies
Shave semisweet chocolate, for garnish


1. In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder and vanilla. Mix on low speed to combine and then slowly raise the speed until if forms firm peaks.
2. To assemble the cake, arrange the chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until the are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap and refrigerate overnight.
3. Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top of the chocolate cut into wedges and server cold.

Chococonut Cookies

Chococonut Cookies ACTIVE: 45 min | TOTAL: 2½ hr | MAKES: about 50


2     cups all-purpose flour
1     tablespoon cornstarch
1     teaspoon salt
1     teaspoon baking soda
1½  sticks (12 tablespoons) unsalted butter, melted
1     cup packed light brown sugar
½    cup granulated sugar
1     teaspoon pure vanilla extract
¼    teaspoon pure almond extract
1     large egg plus 1 egg yolk
3     cups semisweet chocolate chips
2½  cups sweetened shredded coconut
2     teaspoons vegetable oil


1. Whisk the flour, cornstarch, baking soda, and salt in a medium bowl. Set aside.
2. Beat the melted butter, brown sugar, granulated sugar and vanilla and almond extracts in a large bowl with a mixer on medium speed (or a regular whisk) until thick and creamy, about 2 minutes. Beat in the egg and egg yolk. Reduce the mixer speed to low and beat in the flour mixture until just combined. Stir in 1 cup each chocolate chips and shredded coconut. Refrigerate the dough until firm enough to scoop, about 1 hour.
3. Position the racks in the upper and lower thirds of the over; preheat to 350°. Line 2 baking sheets with parchment paper. Arrange tablespoon-sized scoops of dough about 2-inches apart on the baking sheets. Bake, switching the pans halfway through, until lightly golden, 12 to 14 minutes. Let cool completely on the baking sheets.
4. Put the remaining 1½ cups shredded coconut in a medium bowl. Melt the remaining 2 cups of chocolate chips with the vegetable oil in a small saucepan over low heat, stirring, until smooth. Dip each cookie partway in the melted chocolate, then immediately dip in the coconut. Return to the parchment-lined baking sheets and refrigerate until set, about 30 minutes.

Fried Chicken Biscuit Sandwiches

3/4   cup buttermilk
1/4   cup hot sauce
1      clove garlic, grated
2      teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
8     chicken cutlets
4 1/2  cups cornflakes, finely crushed
1     cup all-purpose flour
1/3  cup honey
Peanut oil, for frying
8     biscuits, split
1/4  cup mayonnaise
2     cups shredded iceberg lettuce
1/4  cup sliced dill or bread-and-butter pickles


1. Whisk the buttermilk, 2 tablespoons hot sauce, the garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and turn to coat. Cover and refrigerate 30 minutes.
2. Meanwhile, combine the cornflakes, flour, 1/2 teaspoon salt and a few grinds of pepper in a shallow baking dish. Combine the honey and the remaining 2 tablespoons of hot sauce in a small bowl; set aside
3. Heat 1/2 inch of peanut oil in a large cast-iron skillet over medium-high heat until a deep-fry thermometer registers 350°. Meanwhile, remove the chicken cutlets from the buttermilk mixture, letting the excess drip off, then press into the cereal mixture on both sides. Working in batches, fry the chicken until golden and crisp, about 2 minutes per side. Transfer to a rack set over a baking sheet and season with salt.
4. Brush the cut sides of the biscuits with the mayonnaise; sandwich the fried chicken, lettuce, and pickles and a drizzle of the spicy honey.