Coconut cream pie

Serves 8-10

  1. 4-1/2oz vanilla wafer cookies
  2. 1tb flour
  3. 3-3/4oz sweetened shredded coconut
  4. 3/4 cup sugar
  5. 1/2tsp salt
  6. 4tb butter, melted
  7. 3 cups whole milk
  8. 5 yolks
  9. 5tb cornstarch
  10. 1/2tb vanilla extract
  11. 1-1/2 cup cream
  • Process 1-2 with 1-1/2oz coconut, 2tb sugar and 1/4tsp salt. Add butter and pulse until combined. Bake in a 9in pie tin at 325 degrees for 20 minutes and let cool completely.
  • Whisk 4tb milk with 8-9 and remaining salt and set aside. Heat remaining milk and temper mixture. Cook mixture until thickened, remove from heat and mix in 1-1/2oz coconut and 1/2tsp vanilla. Pour into crust, cover and chill for at least 3 hours.
  • Whip cream with remaining sugar and vanilla to stiff peaks. Spread over pie and top with remaining coconut. Serve.

English muffin loaf

Makes 1 loaf

  1. 390g bread flour
  2. 7g yeast
  3. 6g salt
  4. 6g sugar
  5. 1/2tsp baking soda
  6. 1-1/2 cups whole milk, warmed to 120 degrees
  7. Cornmeal
  • Whisk 1-5. Whisk in milk. Cover and rise for 30 minutes or until doubled.
  • Grease a 8-1/2in x 4-1/2in loaf pan and dust with cornmeal. Transfer dough to pan, cover and rise for 30 minutes.
  • Bake at 375 degrees for 30 minutes or until internal temperature reaches 200 degrees, rotating halfway. Remove from pan and cool on rack for 1 hour. Slice and toast before serving.

 

Pan con tomatillo

Serves 8

  1. 16 medium tomatillos, about 1-1/2lb, quartered
  2. 2tsp salt
  3. 1tb sugar
  4. 1 ciabatta loaf, quartered and cut diagonally into 4in pieces
  5. 3tb olive oil, plus extra for drizzling
  6. 2 cloves garlic, grated
  • Gently toss 1-3 until soft and juicy. Rest at room temperature, tossing occasionally, for 4-12 hours.
  • Meanwhile, rub bread with olive oil and bake at 300 degrees for 60-75 minutes.
  • Drain tomatillos, reserving juices, and transfer to a processor. Pulse until chopped, but not homogeneous. Toss with garlic and top bread, drizzling reserved juices, olive oil and salt. Serve.

Meatloaf with mushroom gravy

Serves 6-8

  1. 1/4oz dried porcini mushrooms
  2. 10oz white mushrooms, 5oz processed and 5oz sliced
  3. 1 onion
  4. 4 cloves garlic
  5. 16 square saltines, processed to crumbs
  6. 1lb ground pork
  7. 2 eggs
  8. 4tsp worcestershire sauce
  9. 1lb 85% hamburger
  10. 3/4tsp fresh thyme
  11. 4tb flour
  12. 2-1/2 cups broth
  • Microwave porcini in 1 cup water covered for 1 minute. Let rest for 5 minutes and mince mushrooms, reserving liquid. Set aside.
  • Cook onion for 6-8 minutes. Add processed mushrooms for 5 minutes. Add garlic for 1 minute. Add to saltine crumbs and cool for 15 minutes. Clean skillet in the meantime.
  • Add 6-7, 1tb worcestershire and 4tb porcini liquid to mixture. Add hamburger and shape into a 10in x 6in loaf in skillet. Bake at 375 degrees for 45-55 minutes or until internal temperature reaches 160 degrees. Remove meatloaf and tent with foil.
  • Remove all but 2tb fat from skillet and add porcini and sliced white mushrooms for 6-8 minutes. Add thyme for 1 minute. Add flour for 2 minutes. Whisk in broth, 1/2 cup porcini liquid and remaining 1tsp worcestershire sauce and simmer for 10-15 minutes. Serve.

Bacon-wrapped chicken breasts

Serves 4

  1. 4 6-8oz boneless chicken breasts
  2. 1tsp rosemary
  3. 8 slices thin-cut bacon
  4. 4tb brown sugar
  • Season chicken with rosemary and s&p. Wrap with bacon and sear in a 12in skillet for 3 minutes.
  • Do not flip. Divide sugar over bacon and transfer to a 350 degree oven 6in away from broiler for 15-20 minutes or until internal temperature reaches 155 degrees.
  • Turn broiler on for 4-5 minutes. Remove and let rest for 5 minutes. Serve.

Honey-mustard coleslaw

Serves 6-8

  1. 2lb head green cabbage, quartered, cored and thinly sliced to make about 12 cups
  2. 1/2b salt
  3. 1/2tb sugar
  4. 1/2 cup spicy brown mustard
  5. 4tb honey
  6. 3tb chives
  7. 2tb mayo
  • Toss 1-3 and drain for 1 hour or until it had released about 2tb water, stirring and pressing down occasionally.
  • Whisk remaining ingredients, mix with cabbage and chill for 1 hour. Serve.

Hot buttered cider

Serves 4

  1. 4tb maple syrup
  2. 4tb butter, cut into small pieces and chilled
  3. 1 quart fresh cider
  4. 1/2 cup dark rum
  5. 4 cinnamon sticks
  6. Fresh nutmeg
  • Heat maple syrup on medium heat; do not let boil. Whisk in butter. Whisk in 3-5 and heat until warmed through. Divide, top with nutmeg and serve immediately.