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Holiday Recipes

Café Brulot

1 cinnamon stick
6 whole cloves
Zest of 1 medium orange — cut into slivers
Zest of 1 medium lemon — cut into slivers
3 sugar cubes
1/2 cup brandy
2 tbl orange liqueur
2 cups strong black coffee

Combine cinnamon, cloves, zests and sugar in hot chafing dish and
mash together with a ladle. Add brandy and liqueur. Stir briefly
and ignite. Continue mixing with ladle until sugar dissolves and
then gradually stir in coffee. When flames go out, serve in
demitasse cups. Makes 5-6 servings

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Irish Champ

It looks similar to colcannon, but champ is native to the North of Ireland. Great on its own (served steaming hot with extra butter which will melt through it), it’s also the perfect side dish for good-quality sausages.

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes
Yields: 4 servings

2 pounds potatoes, peeled and halved
1 cup milk
1 bunch green onions, thinly sliced
1/2 teaspoon salt, or to taste
1/4 cup butter
1 pinch freshly ground black pepper to taste

Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.)

Meanwhile, heat the milk and green onions gently in a saucepan, until warm. Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.

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Garlic-Chive Potatoes

2lbs red bliss potatoes
3 cloves garlic, peeled and chopped
1 tbs chopped fresh chives
2 tsp chopped fresh rosemary
3 tbs butter
rosemary, for garnish

Using peeler, peel 1/2″ thick strip from the middle of each potato.
In saucepot, bring potatoes and enough salted water to cover to a
boil.  Cook 15min or until tender; drain.  In saucepot, cook garlic,
chives and rosemary in butter 2min.  Add potatoes to saucepot and
gently toss to coat.  Place tossed potatoes in warm serving bowl.
Garnish with rosemary, if desired.

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Pumpkin Pie

2 eggs
1 regular(15 oz) can plain pumpkin
7 tbs splenda
1/2 tsp molasses
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
5 tbs silk spy cream
3/4 cup unsweetend vanilla soy milk
2 tbs cornstarch

Mix ingriedients in order, pour into pre made pie shell.  Bake 14 min
at 425 degrees.  Lower heat to 350 degrees, bake 40-45 min or until
knife comes out clean.

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Deep Dish Pizza Quiche

4 oz cheese, softened
4 large eggs
1/3 cup heavy cream
1/4 cup parmesan cheese
1/2 tsp italian seasoning
2 cups pizza blend cheese, shredded
1/4 tsp garlic powder
1/2 cup pizza sauce
1 cup mozzarella cheese, shredded

Beat together cream cheese and eggs until smooth.  Add cream, parmesan
cheese and spices.  Spray a 9″ or larger glass baking dish with oil.
Put the 2 cups pizza cheese in dish and pour egg mixture over it.
Bake at 375 degrees for 30min or until eggs are set.  Spread on pizza
sauce, mozzarella cheese and favorite toppings.  Bake until bubbly and
browning.  Let stand 10min.  Serve.

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