Apple Filling

Check our Lucky 32 Southern Kitchen Blog Post – The Locavore’s Guide To This Season’s Apple Shortage

2 1/2 pound apples – peeled, cored and sliced
¼ cup apple cider
1 1/2 tsp cornstarch
½ stick butter (1/8 pound)
¼ cup light brown sugar
⅛ cup granulated sugar
1 pinch ground cinnamon

Peel, core and slice apples. Dissolve cornstarch in apple cider. Melt butter in skillet. Add apples and sauté until coated in butter. Add sugars and cinnamon and cook until syrup is thick. Add cornstarch-cider mixture and simmer for 5 minutes.

Makes – 5 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Rhubarb Margarita

Check our Lucky 32 Southern Kitchen Blog Post – Rhubarb: Why The Misunderstood Vegetable Makes The Best Margarita, Coulis, Pie, and BBQ Sauce

1 fl oz Rhubarb Syrup (see recipe)
2 fl oz Tequila
¾ fl oz Cointreau
juice from 1 wedge of lime
½ fl oz sour mix
1 wheel of lime

Salt rim of a martini glass. Add all ingredients (except lime wheel) to a cocktail shaker with ice. Shake vigorously and strain into a martini glass. Garnish with lime wheel.

Makes – 1

Rhubarb Syrup

½ pound rhubarb
¼ cup water
1 cup granulated sugar

Wash and dice rhubarb to ¼ inch. In a sauce pot combine rhubarb and water. Simmer for 10 minutes or until tender. Puree in food processor and strain through fine chinois, discard solids. In a sauce pot combine pureed rhubarb and sugar. Simmer until dime sized bubbles appear. Remove from heat and cool.

Makes – 1 ½ cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

New Jersey Cocktail

Check our Lucky 32 Southern Kitchen Blog Post – An Apple A Day Helps Diversity Stay

1.25 fl oz Apple Brandy
1 sugar cube
3 dashes Angostura bitters
4 fl oz hard cider (we like Foggy Ridge and McRitchie)

Place sugar cube in a champagne flute (or cocktail glass of choice). Add 3 dashes of bitters and apple brandy, and fill with cider. Makes 1 cocktail

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Mushroom & Swiss Quiche

Check our Lucky 32 Southern Kitchen Blog Post – 10 “Egg”cellent Easter Brunch Tips

6 each fresh eggs, beaten
2 cup chopped cremini mushrooms
1/4 cup melted butter
2 tsp thyme leaves
1 tbsp minced garlic
2 cup shredded Swiss cheese
3 tbsp flour
1 cup half & half cream
1/4 tsp nutmeg
Salt & pepper to taste
1 each unbaked pie crust

Preheat oven to 350 degrees.

Add mushrooms to a hot sauté pan and sauté until they squeak. Add butter, thyme and garlic to pan and cook for 3-5 minutes. Remove pan from heat and stir in flour until well combined. Mix in cheese.

In a bowl, whisk together eggs, half & half, nutmeg and salt & pepper to taste. Add mushroom mixture to eggs and combine well. Pour into pie shell and bake for 35 minutes or until an inserted knife comes out clean.

Makes: 1 quiche, 6-8 slices

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Country Sausage Strata

Check our Lucky 32 Southern Kitchen Blog Post – Delicacy Of A Lost Time: WHat Do You Do With Chestnuts Besides Roast Them Over An Open Fire?

1 pound bulk country sausage
2 ½ cups chopped yellow onion
1 cup chopped celery
4 tsp salt (or to taste)
½ tsp cayenne pepper
2 tbsp chopped garlic
6 eggs
2 cups half & half cream
1 tbsp dried parsley
1 tbsp dried sage
4-6 slices white bread with crust cut off
1 cup grated white cheddar cheese

Crumble sausage in a heavy bottomed pot and cook on medium heat until cooked halfway. Add onions and celery and continue cooking and stirring until there is no pink left in meat.

Add salt, cayenne pepper and garlic; combine well and then remove from heat. Meanwhile whisk eggs well in a large bowl; add half & half cream and combine thoroughly. Add parsley and sage; fold together with spatula until well combined.

Using pan spray, grease a 9” X 13” dish. Line bottom of dish with bread. Top with sausage mixture. Pour egg mixture over all and top with cheese. Wrap with plastic wrap and refrigerate overnight. The following day, bake in 350 degree over for 35-40 minutes or until toothpick inserted in center comes out clean. Serves 8-10.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Chestnut-Pumpkin Spice Cakes

Check our Lucky 32 Southern Kitchen Blog Post – Delicacy Of A Lost Time: WHat Do You Do With Chestnuts Besides Roast Them Over An Open Fire?

3 tbsp softened butter
½ cup granulated sugar
1 egg
½ cup puréed pumpkin (run through processor)
¼ cup buttermilk
2/3 cup chestnut flour
¾ tsp allspice
¼ tsp ground cinnamon
1 pinch ground ginger
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt

Cream butter and sugar in mixer with paddle attachment. Add egg. Combine pumpkin and buttermilk. Combine all dry ingredients. Rotate adding pumpkin mix and dry mix to the sugar mix, ending with dry mix. Do not over mix. Ladle mixture on to hot griddle and cook until golden on both sides. Makes: 32 cakes

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.

Bourbon Apple Baked French Toast

Check our Lucky 32 Southern Kitchen Blog Post – Choose Your Own Christmas Adventure: Holiday Side For You And Yours

1 pound softened cream cheese
½ cup granulated sugar
2 tsp vanilla extract
1 tsp ground cinnamon
2 each fresh eggs
1 ½ cups whole milk
8 slices ciabatta bread
1 cup Bourbon Stewed Apples (see recipe)

Beat softened cream cheese in mixer with paddle attachment until smooth. Add sugar, cinnamon and vanilla; mix well. Add eggs one at a time, while mixing. Scrape down sides of bowl and mix again. Slowly incorporate milk while mixing. Place two slices of bread in each of 10 casserole dishes, flat sides to the center. Top bread with 3 ounces of custard mixture. Bake at 400 degrees for 10-15 minutes. Remove from oven and top each portion with ¼ cup of bourbon stewed apples. Serves: 4.

Bourbon Stewed Apples

¼ pound Bourbon Butter (see recipe)
1 cup Apple Pie Filling (see recipe)

Heat apple pie filling in a sauté pan. Add butter in chunks. Stir until butter melts. Makes 1 cup.

Apple Pie Filling

2 ½ pound apples – peeled, cored and sliced
¼ cup apple cider
1 ½ tsp corn starch
1/8 pound butter
¼ cup light brown sugar
1 oz granulated sugar
1 pinch ground cinnamon

Dissolve corn starch in apple cider. Melt butter in skillet. Add apples and sauté until coated in butter. Add sugars and cinnamon and cook until syrup is thick. Add corn starch – cider mixture and simmer for 5 minutes. Makes 1 cup.

Bourbon Butter

1 stick unsalted butter, ¼ lb
3 tbsp bourbon, Jim Beam

Allow butter to come to room temperature, and then combine with remaining ingredients in a mixer. Using a rubber spatula, remove mixture to a sheet of wax paper and roll into a log. Place in freezer until set. Slice off a coin as needed. Makes ¼ pound.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Wild Mushroom & Roasted Garlic Soup

Check our Lucky 32 Southern Kitchen Blog Post – Feed Your Mind: Sifting Through TV Food Shows

2 cups shiitake mushrooms, julienne cut
¼ cup butter
1 gallon chicken stock
1 pound rind of Parmesan cheese
½ pound garlic husk (see below)
1 cup heavy whipping cream
1 tsp white pepper
½ cup roasted garlic bulbs (see below)
¼ cup dry cooking sherry
¼ cup corn starch

Combine all ingredients in a food processor and pulse until thoroughly combined. Makes 3 cups.

Roasted Garlic Bulbs

3 pounds fresh garlic bulbs
¼ cup extra virgin olive oil
1 tbsp kosher salt

Using a serrated knife, cut off top of garlic bulbs, leaving root end intact. Cut should be deep enough to expose every clove of garlic. Evenly spread olive oil on a parchment lined sheet tray, then sprinkle tray with kosher salt. Place all bulbs, cut side down, onto oiled tray and roast at 350 degrees until tender (about 15 minutes). Remove from oven and allow to cool for about 10 minutes. When cool to the touch, squeeze garlic from the husks into a bowl. Save the husk as well. Makes 2 cups roasted garlic and ½ pound husk.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

White Bean Purée

Check our Lucky 32 Southern Kitchen Blog Post – Feed Your Mind: Sifting Through TV Food Shows

4 cups cooked white beans
¼ cup Garlic Confit (see below)
½ cup olive oil
¼ cup red wine vinegar
¼ cup crumbled blue cheese
¼ tsp white pepper
1 tbsp kosher salt

Combine all ingredients in a food processor and pulse until thoroughly combined. Makes 3 cups.

Garlic Confit

1 pound garlic
1 cup extra virgin olive oil

Using a serrated knife, trim the tops of the garlic husks, exposing cloves within and leaving the root end intact. Place cut side down in a saucepan. Cover with oil and cook as low as possible until center of cloves are tender when skewer is inserted. Makes 1 cup.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Oyster Pan Stew

Check our Lucky 32 Southern Kitchen Blog Post – Oysters: Pearls Of The South, Taste Of The Sea

1 tbsp Canola oil
6 oz oysters
1 oz slab bacon, rendered
1 fl oz Pickled Leeks, see recipe
4 fl oz Country Ham Cream Sauce, see recipe
2 fl oz whole milk
1 tbsp chives, chopped
¾ cup Molasses Whipped Sweet Potatoes

Heat oil in a sauté pan until hot and add oysters, bacon and leeks.Sauté until done. Add cream sauce and milk to pan and heat through. Place whipped sweet potatoes in a bowl and top with oyster stew. Garnish with chopped chives. Makes 1 portion

Pickled Leeks

2 ½ pounds leeks, cut in ½ moons on bias
¼ cup sea salt
3 quarts water

Place cut leeks in a hard plastic container. Dissolve salt in water and bring to a boil. Pour boiling water over leeks and weigh down the leeks with plates to keep them under the salt water. Allow to sit at room temperature for five days; then refrigerate. Discard any leeks that float to the top. Makes 2 ½ pounds

Country Ham Cream Sauce

1 tbsp olive oil
½ pound country ham cut into small pieces
¼ cup yellow onions, diced
1 tbsp butter
2 ¼ cups heavy cream
½ tsp fresh ground pepper
1 tbsp cornstarch

Heat oil in stock pot; then add onions to the stock pot and sauté until tender. When onions are tender, add country ham to stock pot and sauté until hot throughout. Do not overcook. Add butter to melt, and then add cream and pepper. Bring to a simmer, stirring constantly. Cook 8-10 minutes. Dissolve cornstarch in a little water; add only enough to slightly thicken. Remove from heat. Makes – 3 cups

Recipe: Molasses Whipped Sweet Potatoes

2 pounds sweet potatoes – washed, roasted and peeled
1 stick butter
1/3 cup sour cream
2 tsp sorghum molasses
salt to taste

Sweet potatoes should be weighed after being roasted and peeled. Lay out potatoes on a sheet pan in a single layer and heat through in a 350 degree oven. When heated through, combine all ingredients in a stand mixer with a paddle attachment or mash with potato masher by hand until well combined and smooth. Makes 4 portions

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.