Harvest Creamy Corn “Choup”

Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 5 min
Cook 25 min

• 2 tablespoons extra-virgin olive oil (EVOO)
• 4 slices bacon, chopped
• 1 onion, chopped
• 1/2 red bell pepper, seeded and chopped
• 1 pound small potatoes, cut into small chunks
• 4 to 5 large ears corn, kernels scraped from the cobs, or one 10-ounce box frozen corn
• 1 medium or 2 small zucchini, finely chopped
• 5 to 6 sprigs thyme
• 1 bay leaf
• 1 teaspoon paprika
• 3 tablespoons flour
• One 32-ounce container (4 cups) chicken broth
• 1 cup milk
• 1 cup heavy cream
• 1/2 cup chopped flat-leaf parsley
• Salt and pepper
• Hot pepper sauce
• Oyster crackers or popcorn, to pass around the table

1. In a medium soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the bacon and cook until crisp at the edges. Add the onion and bell pepper and cook until softened, about 4 minutes. Add the potatoes, corn, zucchini, thyme, bay leaf and paprika and cook for 4 minutes. Sprinkle the flour into the pot, stir and cook for 1 minute. Gradually stir in the broth and simmer until thickened a bit. Stir in the milk, cream and parsley and simmer until the potatoes are tender, about 8 minutes.
2. Season the corn choup to taste with salt, pepper and hot pepper sauce and serve with crackers or popcorn to float on top.

**Personal Review: No Review Yet**

Bacon-Wrapped Salmon with Broccoli and Mashed Potatoes

Recipe & picture courtesy of Rachael Ray

Serves 4

• 2 pounds small red-skinned or yukon gold potatoes
• Salt
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• A few sprigs thyme
• One 3-inch piece lemon peel
• Pepper
• Four 6-ounce salmon fillets, skinned
• 4 slices black-pepper bacon
• 1 head broccoli, cut into spears
• One 1-inch piece fresh ginger, peeled and grated
• 2 cloves garlic, peeled and grated
• 3 tablespoons extra-virgin olive oil (EVOO)
• 2 pinches crushed red pepper
• 1/4 cup pure maple syrup
• 2 tablespoons tamari (dark soy sauce)

1. Position a rack in the upper third of the oven and preheat to 450°. In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 12 to 15 minutes. Drain; return to the pot.
2. While the potatoes are working, in a saucepan, combine the chicken broth, cream, thyme sprigs and lemon peel and steep over medium-low heat. Pour over the drained potatoes and mash together; season with salt and pepper. Cover to keep warm.
3. Season the salmon with salt and pepper, then wrap each fillet with the bacon. Arrange the fish on a broiler pan and roast until the bacon is almost crisp and the fish is almost firm, about 12 minutes.
4. On a rimmed baking sheet, toss together the broccoli, ginger, garlic, EVOO and crushed red pepper; season with salt. Roast in the lower third of the oven until tender, about 12 minutes.
5. In a small saucepan, bring the maple syrup and tamari to a boil. Baste the salmon liberally with the glaze and cook for 1 minute more. Serve with the mashed potatoes and broccoli.

**Personal Review: No Review Yet**

Lemon Cream Chicken with Champagne Risotto and Asparagus

Recipe & picture courtesy of Rachael Ray

TWO SERVINGS

• 3 cups chicken broth
• 5 tablespoons extra-virgin olive oil (EVOO)
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 cup arborio rice
• Salt and pepper
• 1 split champagne or sparkling wine
• 3/4 cup heavy cream
• One 3-inch piece peel and juice of 1 lemon
• 1 pinch cayenne pepper
• 2 skinless, boneless chicken breast halves
• 1/8 pound sliced pancetta, chopped
• 1 small bunch asparagus, cut on an angle into 1-inch pieces
• 1 large shallot, thinly sliced
• 1/2 cup grated parmigiano-reggiano cheese
• 3 to 4 sprigs thyme, leaves stripped and chopped

1. In a medium saucepan, heat the chicken broth over low heat. In a medium skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the onion and garlic to the skillet and cook until softened, 3 to 4 minutes. Add the rice and toss to coat; season with salt and pepper. Stir in the champagne and boil to evaporate slightly, about 2 minutes.
2. Stir a couple of ladlefuls of warm chicken broth into the rice and cook, stirring occasionally, until the liquid evaporates. Add more broth, a few ladlefuls at a time, reserving 1/2 cup. Cook until creamy, stirring occasionally, about 18 minutes.
3. While the risotto cooks, in a small saucepan, cook the cream, lemon peel and cayenne over medium-low heat until slightly reduced, about 15 minutes.
4. Meanwhile, season the chicken breasts with salt and pepper. In a nonstick skillet, heat 2 tablespoons EVOO , 2 turns of the pan, over medium-high heat. Add the chicken and cook for about 6 minutes on each side. Transfer to a cutting board (reserving the skillet); add the reserved 1/2 cup chicken broth to the pan juices in the skillet and stir. Stir this liquid into the risotto as it cooks.
5. In the nonstick skillet, heat the remaining 1 tablespoon EVOO , 1 turn of the pan, over mediumhigh heat. Add the pancetta and cook for about 3 minutes. Add the asparagus and shallot and cook, stirring, for 3 more minutes.
6. To serve, stir the cheese and thyme into the risotto and spoon generous portions onto plates. Slice the chicken breasts on an angle and fan out over the risotto. Discard the lemon peel from the reduced cream; spoon over the chicken. Pour the lemon juice over the asparagus and toss; spoon around the risotto.

**Personal Review: No Review Yet**

Caramel Apple Cobbler

Recipe & picture courtesy of Rachael Ray

SIX SERVINGS
Prep Time: 15 min
Bake Time: 1 hr (plus cooling)

• 8 apples-peeled, cored and cut into 1/2-inch-thick wedges
• 1/2 cup heavy cream
• 1 cup brown sugar
• 3/4 cup granulated sugar
• 1/4 cup brandy
• 1 1/2 sticks (6 ounces) plus 2 tablespoons unsalted butter, chilled
• 1 tablespoon pure vanilla extract
• 3/4 teaspoon salt
• 1 1/2 cups flour
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped pecans, toasted
• 2 cups whipped cream, for serving

1. Preheat the oven to 375°. Grease a 9-by-13-inch baking dish; add the apples. In a saucepan, bring the heavy cream, 1/2 cup brown sugar, 1/2 cup granulated sugar, the brandy, 2 tablespoons butter, the vanilla and 1/2 teaspoon salt to a boil, whisking. Lower the heat to medium and cook until thickened, about 5 minutes; pour over the apples.
2. In a food processor, combine the flour, remaining 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/4 teaspoon salt and the cinnamon. Cut the remaining 1 1/2 sticks butter into 1/2-inch pieces; add to the flour mixture and pulse until coarse crumbs form; stir in the nuts.
3. Scatter the topping over the apples and bake until golden, 1 hour. Let cool for 10 minutes. Serve with the whipped cream.

**Personal Review: No Review Yet**

Deep-Dish Apple Cobbler

Recipe & picture courtesy of Good Housekeeping

Prep Time 30 minutes
Cook Time 43 minutes
Total time 73 minutes
Serves 12

• 1 cup(s) all-purpose flour
• 1 1/2 teaspoon(s) baking powder
• 1/4 cup(s) (plus 1 tablespoon) sugar
• 3 tablespoon(s) cold butter or margarine, cut into 1/2-inch pieces
• 1/2 cup(s) (plus 1 tablespoon) heavy or whipping cream
• 1/8 teaspoon(s) ground cinnamon

Apple Filling:

• 1 lemon
• 2 1/2 pound(s) (5 to 7 medium) Granny Smith, Golden Delicious, and/or Gala apples, peeled, cored, and cut into 1/2-inch-thick wedges
• 1/3 cup(s) sugar
• 2 tablespoon(s) cornstarch
• 1/8 teaspoon(s) salt

Prepare Cobbler Crust:

1. In medium bowl, combine flour, baking powder, and 1/4 cup sugar. With pastry blender or using two knives scissors-fashion, cut in butter until mixture resembles fine crumbs. Add 1/2 cup cream and stir with fork until dough comes together.
   Gather dough into ball and place on lightly floured sheet of waxed paper. With floured rolling pin, roll dough into 9-inch round. Slide waxed paper onto cookie sheet and refrigerate dough until ready to use. In cup, mix cinnamon and remaining 1 tablespoon sugar; set aside.
2. Preheat oven to 400 degrees F.

Prepare Apple Filling:

1. From lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. In large bowl, toss lemon peel and juice with apples, sugar, cornstarch, and salt. Transfer apple mixture to 9 1/2-inch deep-dish glass or ceramic pie plate. Cover with waxed paper and cook in microwave oven on High 8 minutes or until apples are fork-tender, stirring well halfway through cooking.
2. Immediately, while filling is hot, remove dough round from refrigerator and, with the help of the waxed paper, invert dough over apple mixture. Peel off paper. Cut 4-inch X in center of round; fold back points to make square opening. Brush dough with remaining 1 tablespoon heavy cream; sprinkle with cinnamon-sugar.
3. Bake pie 35 to 40 minutes or until filling is bubbling in center. If crust is browning too quickly, loosely cover pie with foil after 25 minutes. Cool pie on wire rack.

**Personal Review: No Review Yet**

Frozen Mojito Cake-tails

Recipe & picture courtesy of Rachael Ray

MAKES 12
Prep Time: 25 min (plus freezing)
Cook Time: 5 min

• 2 sticks (8 ounces) butter
• 3 cups salted pretzels, finely crushed
• 1 cup plus 6 tablespoons sugar
• Two 8-ounce packages cream cheese, softened
• Grated peel of 3 limes, plus 1/2 cup lime juice
• 2 tablespoons white rum
• 3 tablespoons finely chopped fresh mint, plus sprigs for garnish
• 2 cups heavy cream

1. In a medium skillet, melt the butter over medium-low heat. Stir in the pretzels and 2 tablespoons sugar and cook until lightly toasted, about 3 minutes. Transfer to a bowl to cool slightly. Press about 2 tablespoons into the bottom of each cup of a 12-cup muffin pan. Freeze for 30 minutes.
2. Meanwhile, using an electric mixer, beat the cream cheese on medium speed, scraping down the sides of the bowl, until fluffy, 2 to 3 minutes. Mix in the remaining 1 1/4 cups sugar on low speed, then gradually mix in the lime peel, lime juice, rum and chopped mint.
3. In a separate bowl, beat the heavy cream until stiff peaks form. Fold into the cream cheese mixture.
4. Divide the cream cheese mixture evenly among the muffin cups; smooth the tops. Cover with plastic wrap and freeze for at least 8 hours or overnight.
5. To serve, run a wet knife around each cake, then invert the pan onto a clean work surface. Set each cake upright and top with a mint sprig.

**Personal Review: No Review Yet**

Citrus Dream

Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 20 min (plus freezing)
Cook Time: 15 min

• 2 cups vanilla wafers, finely crushed
• 5 tablespoons butter, melted
• 1/2 teaspoon salt
• 6 large egg yolks
• 1 cup superfine sugar
• 1 tablespoon grated lemon peel, plus 1/4 cup lemon juice
• 1 tablespoon grated orange peel, plus 1/4 cup orange juice
• 2 cups heavy cream
• Shredded coconut, toasted

1. Line a 5-by-9-inch loaf pan with plastic wrap, allowing a 4-inch overhang on all sides. In a small bowl, stir together the wafers, butter and salt; press evenly into the bottom of the pan and freeze.
2. In a double boiler, whisk together the egg yolks and sugar and cook, whisking, until the sugar has dissolved, about 3 minutes. Slowly whisk in the citrus peel and juice over low heat until the mixture has thickened, 10 to 12 minutes; let cool for 10 minutes.
3. Using an electric mixer, beat the cream until soft peaks form. Fold into the custard. Pour the filling over the crust. Fold the plastic wrap over the cake and freeze for at least 5 hours or overnight.
4. To serve, run a wet knife around the sides of the pan and invert onto a platter, discarding the plastic wrap. Sprinkle with the coconut.

**Personal Review: No Review Yet**

Berries and White Chocolate Mousse

Recipe & picture courtesy of Family Circle

Makes: 8 servings
Prep: 10 minutes
Chill: 3 hours
Cook: 8 minutes

• 3/4 cup sugar
• 6 large egg yolks
• 3 ounces white chocolate, melted
• 2 teaspoons vanilla extract
• 1-2/3 cups heavy cream
• 4 cups assorted fresh raspberries, blackberries, marionberries and boysenberries
• 8 almond or pirouette cookies to garnish (optional)

1. Combine sugar, 1/4 cup water and the egg yolks in a medium-size metal bowl. Set bowl over saucepan of simmering water (be sure bottom of bowl is not touching water).
2. Beat yolk mixture with hand mixer set on medium-high about 5 minutes or until mixture registers 140 degree F on an instant-read thermometer. Continue cooking for 3 minutes, beating constantly.
3. Remove bowl from over water. Add warm, melted white chocolate and vanilla. Beat about 5 minutes, until cool.
4. Beat heavy cream in a large bowl to stiff peaks. Gently mix 1/4 of the whipped cream into cooled white chocolate mixture. Fold white chocolate mixture into remaining whipped cream until no streaks remain. Cover and cool in refrigerator for at least 3 hours.
5. To serve: Alternate layers of mousse and berries in glasses or bowls, a scant 2/3 cup mousse per serving. Garnish with an almond or pirouette cookie, if desired.

**Personal Review: No Review Yet**

Sweet Dreams

Recipe & picture courtesy of Rachael Ray

Serves 10
Prep Time: 15 min plus cooling
Cook Time: 5 min

• 1/2 cup creamy peanut butter
• 1/3 cup confectioners’ sugar
• 1/3 cup heavy cream
• 1/8 teaspoon salt
• 2 cups whole milk
• 1/3 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons cornstarch
• 3 ounces semisweet chocolate, chopped

1. In a medium bowl, combine the peanut butter, confectioners’ sugar, heavy cream and salt. Divide the peanut butter cream among 10 glasses.
2. In a medium saucepan, whisk together the milk, granulated sugar, cocoa and cornstarch over medium-high heat. Bring to a boil, whisking constantly, until thickened, about 2 minutes. Remove from the heat and whisk in the chocolate until melted. Spoon the warm chocolate pudding over the peanut butter cream; refrigerate until set, about 2 hours.

**Personal Review: No Review Yet**