Chocolate Brownie w/ Ice Cream

Caramel Apple Bread Pudding

Creamy Cheesecake

Classic Cow Pie

Crab & Artichoke Dip

Vegetable Platter

Italian Meatballs in cream sauce

Marinated Chicken & Steak Skewers

Sausage Stuffed Mushrooms

Fried Calamari

Idaho Potato Skins

Bacon wrapped Cajun Prawns

Chilled Shrimp Cocktail

Crab Cakes

Caesar Salad

Salad Bar

Rice Pilaf

Bacon Cheddar Au Gratin Potato

Steamed and finished in a white wine and garlic herb broth

1 lb. Steamer Clams

Horseradish Mashed Potato

Baked Potato

Barrel Steak

Prime Rib

Chilled and served with our tangy horseradish cocktail sauce

Shrimp Cocktail

Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper leaving an overhang for easy removal, and lightly butter the exposed edges.

Prepare

Place the chopped bittersweet chocolate and butter in a heatproof bowl set over a barely simmering pot of water (double boiler) or use a microwave in 20-second bursts, stirring between bursts, until smooth and fully melted. Remove from heat and let cool slightly (3–5 minutes).

Melt chocolate and butter

Whisk the granulated sugar and brown sugar into the warm chocolate-butter mixture until combined. Add the eggs one at a time, whisking well after each addition to create a glossy, slightly thick batter. Whisk in the vanilla extract.

Mix sugars and eggs

In a separate bowl, sift (or whisk) together the all-purpose flour, unsweetened cocoa powder, and kosher salt to remove lumps and ensure even distribution of the cocoa and salt.

Combine dry ingredients

Gently fold the dry ingredients into the chocolate-egg mixture using a rubber spatula, folding just until no streaks of flour remain. Do not overmix. Fold in the semisweet chocolate chips if using.

Fold batter

Pour the batter into the prepared 8x8 pan and smooth the top. Bake on the center rack of the preheated oven for 22–28 minutes, rotating halfway through if your oven is uneven. The brownies are done when the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter) for fudgy brownies. For cakier brownies, bake toward the longer time.

Bake

Remove the pan from the oven and place on a cooling rack. Let the brownies cool in the pan for at least 30 minutes to set (or 1 hour to cool completely). Use the parchment overhang to lift the brownies from the pan and transfer to a cutting board. Cut into 4 large or 9 smaller squares depending on desired serving size.

Cool

Warm brownies (optional): For a warm brownie and melting contrast with ice cream, reheat individual brownie squares in the microwave for 8–12 seconds or in a 300°F (150°C) oven for 5 minutes.

Plate: Place 1 brownie square on each serving plate. Top each brownie with 1 scoop of vanilla ice cream. Drizzle about 1 tablespoon (tbs) of chocolate sauce or warm caramel over the ice cream/brownie if desired.

Finish and serve: Sprinkle a tiny pinch (about 1/16–1/8 tsp) of coarse sea salt over the top if using to enhance flavor contrasts. Serve immediately so the ice cream contrasts with the warm/fresh brownie.

unsalted butter

bittersweet chocolate (60–70% cacao), chopped

granulated sugar

light brown sugar, packed

large eggs

vanilla extract

all-purpose flour

unsweetened cocoa powder

kosher salt

semisweet chocolate chips (optional)

vanilla ice cream

coarse sea salt (optional)

chocolate sauce or warm caramel (optional)

Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish lightly. Place 6 cups of 1-inch bread cubes into a large bowl.

Prepare bread

In a medium bowl toss the diced apples with 1 tablespoon melted butter and 1 teaspoon lemon juice to coat and prevent browning. Scatter the apples evenly over and through the bread cubes so fruit is distributed.

Prepare apples

In a medium saucepan or microwave-safe container warm 1 cup whole milk and 1 cup heavy cream until just warm (do not boil). In a large bowl whisk 4 large eggs, 1 cup granulated sugar, 1 cup packed light brown sugar, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, and 2 teaspoons vanilla extract until smooth. Slowly whisk the warm milk-cream mixture into the egg-sugar mixture in a steady stream to temper the eggs and combine thoroughly.

Make custard

Pour the custard evenly over the bread and apple mixture in the prepared dish. Press down gently on the bread cubes so they soak up the custard. Let sit 15–20 minutes at room temperature, pressing occasionally to help absorption. If needed, pour any remaining custard over top after resting.

Soak bread

While the bread soaks, make the caramel. In a medium heavy-bottomed saucepan combine 1 cup granulated sugar and 2 tablespoons water. Without stirring, heat over medium heat until the sugar dissolves and begins to turn amber — swirl the pan gently as color develops. When the sugar reaches a deep amber (watch closely to avoid burning), remove from heat and immediately add 4 tablespoons unsalted butter, stirring until melted. Slowly add 1 cup warmed heavy cream while stirring; the mixture will bubble vigorously. Return to low heat and stir until smooth. Stir in 1 teaspoon sea salt. Let the caramel cool 5 minutes (it will thicken). Reserve about 1/3 cup of the caramel to drizzle over baked pudding and use the remainder to fold into the custard if you want a richer caramel flavor throughout (optional).

Make caramel

If using caramel in the custard, whisk the cooled caramel into the custard-bread mixture now so the custard is evenly flavored. If not, leave caramel for drizzling after baking.

Combine caramel and custard

Brush or dot the top of the pudding with 1 tablespoon melted butter and sprinkle 2 tablespoons demerara or turbinado sugar evenly across the surface. If using nuts, scatter 1/2 cup toasted chopped pecans or walnuts over the top. Place the baking dish on a rimmed baking sheet to catch any drips and bake in the preheated 350°F (175°C) oven for 40–50 minutes, or until the pudding is puffed, set in the center (a toothpick inserted near center should come out mostly clean with a few moist crumbs), and the top is golden.

Top and bake

Remove from oven and let cool 10–15 minutes. Drizzle reserved caramel sauce over the warm bread pudding just before serving.

Finish with caramel

Scoop warm bread pudding into bowls and serve with vanilla ice cream or a dollop of whipped cream. For extra presentation, sprinkle a few extra toasted nut pieces and a small pinch of flaky sea salt over the top of each portion.

day-old brioche or challah bread, cut into 1-inch cubes

large tart apples (Granny Smith or Honeycrisp), peeled, cored, and diced

unsalted butter, melted (for tossing apples)

fresh lemon juice (to prevent apple browning)

whole milk

heavy cream

pure vanilla extract

ground cinnamon

ground nutmeg

salt

granulated sugar (for caramel)

water (to dissolve sugar)

heavy cream (warmed)

sea salt or flaky salt

demerara or turbinado sugar (for topping)

unsalted butter, melted (for dotting)

chopped toasted pecans or walnuts (optional)

vanilla ice cream or whipped cream (for serving)

Preheat the oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch springform pan and optionally line the bottom with parchment paper for easier release.

Combine 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar and 1/4 teaspoon fine salt in a medium bowl. Stir in 6 tablespoons melted unsalted butter until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass to compact it firmly.

Bake the crust 8–10 minutes until set and fragrant. Remove from oven and reduce oven temperature to 325°F (160°C). Let crust cool while you make the filling.

Ensure 24 oz cream cheese is at room temperature (soft but not warm). Measure and have ready 1 cup granulated sugar, 1/2 cup sour cream, 1/4 cup heavy cream, 3 eggs, 1 egg yolk, 2 tsp vanilla, 1 tsp lemon zest (optional), 2 tbsp flour and 1/4 tsp salt.

Prepare ingredients

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low speed until very smooth, about 2–3 minutes. Scrape the bowl down as needed to avoid lumps.

Beat cream cheese

With the mixer on low, add 1 cup granulated sugar gradually and continue mixing until incorporated and the mixture is smooth, about 1–2 minutes, scraping the bowl once.

Add sugar and lighten

Add 1/2 cup sour cream, 1/4 cup heavy cream, 3 whole eggs plus 1 yolk (add eggs one at a time, mixing briefly after each just until combined), 2 tsp vanilla extract and 1 tsp lemon zest if using. Mix on low speed; avoid whipping air into the batter. Scrape the bowl between additions.

Incorporate remaining wet ingredients

Sprinkle in 2 tablespoons flour (or cornstarch) and 1/4 teaspoon salt. Mix on low until just incorporated and the batter is silky. Do not overmix.

Add dry finishing ingredients

Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release large air bubbles. If desired, run a knife around the edge to help prevent cracks.

Assemble and prepare for baking

Wrap the outside bottom of the springform pan with a double layer of heavy-duty foil to prevent leaks. Place the wrapped pan in a larger roasting pan. Pour hot (not boiling) water into the roasting pan until it comes about halfway up the sides of the springform pan (this creates a bain-marie that gives a creamier texture and reduces cracking).

Water bath (recommended)

Bake at 325°F (160°C) for 50–65 minutes. The center should still jiggle slightly when the pan is gently shaken — it will set as it cools. Avoid overbaking; the surface should be lightly golden but not browned.

Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to reduce temperature shock (this further helps prevent cracks).

Initial cooling

Remove the pan from the water bath, unwrap the foil, and let the cheesecake cool to room temperature on a wire rack (about 1 hour). Then cover loosely and refrigerate at least 6 hours, preferably overnight, until fully set.

Chill

If using the sour cream topping: whisk together 1/2 cup sour cream, 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until smooth. When the cheesecake has cooled to room temperature (after the initial hour out of the oven) spread the topping evenly over the surface and return the cheesecake to the refrigerator to chill and set for at least 2 hours (or continue chilling overnight).

Before serving, release the springform and transfer the cheesecake to a serving plate. Top with fresh berries or 1 cup fruit compote if desired. Slice with a warm, clean knife (wipe between cuts) for clean slices.

graham cracker crumbs

unsalted butter, melted

fine salt

full-fat cream cheese, room temperature

sour cream

large egg yolk

lemon zest (optional)

all-purpose flour (or cornstarch)

powdered sugar

fresh berries or fruit compote

In a large bowl whisk together 1.5 cups flour, 0.5 tsp salt, and 1 tsp sugar. Add 0.5 cup cold cubed unsalted butter. Using a pastry cutter or your fingertips, cut butter into flour until mixture resembles coarse crumbs with pea-size pieces.

Make dough

Sprinkle 3 tablespoons cold water over mixture, tossing gently with a fork until dough just comes together. Do not overwork. Form into a disk, wrap in plastic, and chill in refrigerator for at least 30 minutes (can chill up to 2 hours).

Add water and chill

Preheat oven to 375°F (190°C). Lightly flour a work surface and roll chilled dough to about 1/8" thickness to fit a 9-inch pie dish. Transfer to dish, trim and crimp edges. Prick bottom lightly with fork. Line crust with parchment and fill with pie weights or dried beans. Bake blind for 12 minutes, remove weights and parchment, and bake 5–8 minutes more until lightly golden. Reduce oven temp to 350°F (175°C) for finishing later.

Roll and blind-bake

While crust chills or bakes, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add 0.5 cup diced yellow onion and cook until softened and translucent, about 4–5 minutes. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant.

Cook aromatics

Add 1 pound ground beef to skillet. Break up with a spatula and cook until no longer pink and beginning to brown, about 6–8 minutes. Drain excess fat if desired.

Brown beef

Stir in 2 tablespoons tomato paste and cook 1 minute. Add 0.25 cup ketchup, 1 tablespoon Worcestershire sauce, and 0.5 cup beef broth. Stir to combine and bring to a gentle simmer.

Build sauce

Add 0.75 cup frozen peas and carrots, 0.5 teaspoon dried thyme, 1 teaspoon salt, and 0.5 teaspoon black pepper. Simmer until vegetables are heated through and most of the liquid has reduced, about 3–5 minutes. Taste and adjust seasoning. Remove from heat and let cool slightly.

Finish filling

In a medium bowl whisk together 2 eggs, 0.25 cup milk, 0.25 teaspoon salt, and 0.25 teaspoon black pepper. Stir in 0.75 cup shredded cheddar cheese.

Make egg-cheese mixture

Spoon the beef filling into the prebaked crust, spreading evenly. Pour the egg-cheese mixture over the filling, using a spatula to distribute so it seeps into gaps but does not overflow.

Assemble pie

Bake at 350°F (175°C) for 25–30 minutes, or until the custard topping is set and lightly golden and the filling bubbles slightly at the edges. If the crust edge browns too quickly, tent with foil.

Remove pie from oven and let rest on a wire rack for 10 minutes to set. Slice into 6 generous wedges and serve warm.

Rest and serve

unsalted butter, cold and cubed

cold water

ground beef (80/20)

yellow onion, finely diced

garlic, minced

tomato paste

ketchup

Worcestershire sauce

beef broth

frozen peas and carrots

dried thyme

black pepper

vegetable oil

eggs

milk

shredded cheddar cheese

Preheat oven to 375°F (190°C). Lightly grease a 1- to 1.5-quart baking dish or a shallow ovenproof skillet.

If using refrigerated cream cheese, let it sit at room temperature for 20–30 minutes so it’s soft and easy to blend.

Drain artichoke hearts well on paper towels and chop coarsely. Pick through crab meat to remove any shells and break into bite-sized pieces. Thinly slice green onions and chop parsley.

In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a sturdy spatula or electric mixer on low speed to beat until smooth and slightly fluffy, about 1–2 minutes.

Beat base

Fold in the grated Parmesan and 3/4 cup shredded mozzarella (reserve remaining mozzarella for topping). Add minced garlic, Dijon mustard, Worcestershire sauce, hot sauce, Old Bay seasoning, lemon juice, salt, and black pepper. Taste and adjust seasoning—add more lemon or hot sauce if desired.

Add cheeses and seasonings

Gently fold in the chopped artichoke hearts, crab meat, sliced green onions, and chopped parsley until evenly distributed. If the mixture seems very thick, stir in up to 2 tablespoons cream to loosen it to a spoonable consistency.

Incorporate vegetables and crab

Transfer the dip mixture to the prepared baking dish and spread into an even layer.

Sprinkle the remaining shredded mozzarella and the extra grated Parmesan evenly over the top.

If using the breadcrumb topping: in a small bowl, mix panko with melted butter until evenly moistened, then sprinkle over the cheese layer.

Bake in the preheated oven until the dip is bubbly around the edges and golden on top, about 20–25 minutes. If you want a more deeply browned top, place under the broiler for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with chives or parsley and an additional pinch of Old Bay if desired.

Serve warm with crusty bread, pita chips, crackers, or fresh vegetable crudités.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F (160°C) oven until warmed through, about 10–12 minutes, or microwave in short bursts.

cream cheese

mayonnaise

Parmesan cheese, grated

mozzarella cheese, shredded

cream (optional, to loosen)

lump crab meat, picked over for shells

artichoke hearts, canned or jarred, drained and chopped

green onions, thinly sliced (white and green parts)

fresh parsley, chopped

garlic, minced (about 2 cloves)

lemon juice

Dijon mustard

hot sauce (such as Tabasco)

Old Bay seasoning (or seafood seasoning)

black pepper, freshly ground

panko breadcrumbs

butter, melted

extra Parmesan, grated

chives or parsley for garnish

Thoroughly wash all vegetables under cold running water. Use a clean kitchen towel or salad spinner to dry leafy greens, herbs, and other items so the platter stays crisp and fresh.

Wash and dry

If using large carrots, peel if desired and cut into sticks about 3–4 inches long. Trim celery into similar-length sticks. Place in a bowl of cold water for 10 minutes if you want extra crispness, then drain and pat dry.

Chocolate Brownie W/ Ice Cream