Sunday, November 27, 2011

French Onion Dip - Guy Fietti


  • 2 tablespoons canola oil
  • 1 tablespoon butter
  • 2 Vidalia onions, sliced into 1/4-inch rings (about 4 cups)
  • 2 large shallots, sliced into 1/8-inch rings (about 1/2 cup)
  • 2 cups sour cream
  • 1 cup mayonnaise
  • 1 teaspoon celery salt
  • 1 teaspoon Worcestershire
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt


In a large saute pan over medium high heat, add oil and butter. When butter is melted, add onions and saute stirring occasionally until golden brown and caramelized, about 35 minutes. Add shallots and saute for 15 minutes more until onions and shallots are dark brown. Remove from heat and let cool for 5 to 6 minutes, then chop into 1/4-inch pieces. Set aside to cool to room temperature.
Meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper. Fold in onion mixture. Chill at least 1 hour or overnight, prior to serving.
Cook's Note: Dip can be pureed until creamy. If too thick, add milk to get desired consistency.

Pomegranate Mimosas

Pomegranate Mimosas

  • 2 cups chilled pomegranate juice
  • 1 cup chilled fresh orange juice
  • 1/2 cup orange-flavored liqueur (preferably Cointreau)
  • 1 (750-ml) bottle well-chilled Cava or demi-sec Champagne


Combine juices and liqueur in a large pitcher. Slowly add sparkling wine and stir.

Cran-Raspberry Sauce

  • 2 cans (14 oz. each) jellied cranberry sauce
  • 1 bag (10 oz.) unsweetened frozen raspberries


  1. Combine the cranberry sauce and frozen raspberries in a microwavable bowl. Microwave on high power, stirring occasionally, until the cranberry sauce has melted, about 8 minutes. Let the mixture cool to room temperature. Strain, if desired, to remove any seeds. Cover and refrigerate until chilled.

Autumn Medley

Autumn Medley
8 ounces parsnips, peeled and cut into thin bite-size strips (2-1/4 cups)
8 ounces carrots, peeled and cut into thin bite-size strips (2-1/4 cups)
  • 3/4 cup orange juice
  • 1/3 cup dried cranberries
  • 1/2 teaspoon ground ginger
  • 2 firm ripe pears, peeled and cut into 1/2-inch slices
  • 1/3 cup pecan halves
  • 3 tablespoonsbrown sugar
  • 2 tablespoons margarine or butter
1. In a large nonstick skillet combine parsnips, carrots, orange juice, dried cranberries, and ginger. Bring to boiling; reduce heat to medium. Cook, uncovered, for 7 to 8 minutes or until vegetables are crisp-tender and most of the liquid has evaporated, stirring occasionally.
2. Add pears, pecans, brown sugar, and margarine or butter to mixture in skillet; stir. Cook, uncovered, for 2 to 3 minutes more or until vegetables are glazed. Makes 6 servings.

Make-Ahead Party Potatoes

Make-Ahead Party Potatoes
Martha Greenlaw, Recipes From a Very Small Island

6 medium-sized potatoes (about 4 pounds), peeled and quartered
8 Tablespoons (1 stick) unsalted butter
8 ounces cream cheese, cut into small pieces, at room temperature
1 cup sour cream
2 teaspoons salt
¼ teaspoon freshly grated black pepper
¼ teaspoon paprika
Dash of cumin
Put the potatoes in a pot and add enough water to cover by an inch or two. Bring to a boil over medium-high heat, reduce the heat, and simmer for about 20 minutes, or until fork-tender. Drain and set aside.
Put the same pot back on the heat and melt the butter. Add the cream cheese an whisk until the mixture is smooth.
Force the potatoes through a ricer or food mill into the pot and mix with the butter-cream cheese mixture. Add the sour cream, salt, and pepper and stir until smooth.
Spread the potatoes evenly in a 9 x 13 baking dish and sprinkle with the paprika and cumin. Let the potatoes cool slightly, then cover with plastic wrap. Refrigerate until ready to cook. These will keep well overnight.
Preheat the oven to 350°. Remove the potatoes from the refrigerator about 15 minutes before baking. Bake the potatoes, uncovered, for 35 to 45 minutes, or until heated through and a slight crust forms on top. Serve immediately.
Serves 10-12.

Slow Cooker Sweet Potato Casserole

  • 2 (29 ounce) cans sweet potatoes, drained and mashed
  • 1/3 cup butter, melted
  • 2 tablespoons white sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon orange juice
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1/3 cup chopped pecans
  • 1/3 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons butter, melted


  1. Lightly grease a slow cooker.
  2. In a large bowl, blend sweet potatoes, 1/3 cup butter, white sugar and 2 tablespoons brown sugar. Beat in orange juice, eggs and milk. Transfer this mixture to the prepared casserole dish.
  3. In a small bowl, combine pecans, 1/3 cup brown sugar, flour and 2 tablespoons butter. Spread the mixture over the sweet potatoes. Cover the slow cooker and cook on HIGH for 3 to 4 hours.

Creamed Onions with Crispy Bacon

Creamed Onions with Crispy Bacon (Emeril Lagasse)


  • 1 1/2 to 2 pounds pearl onions
  • 3 strips apple smoked bacon, diced
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup heavy cream
  • 3 sprigs fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon Essence, recipe follows (I left this out)
  • 2 tablespoons snipped chives (I left this out)


Fill a medium saucepan half full of water and bring to a boil. Add the pearl onions, cover, and set aside until onion skins are very soft and onions are easily peeled, about 10 minutes. Drain onions and refresh under cold running water or in an ice bath. When onions are cool enough to handle, use a paring knife peel away the tough outer skins. Set aside.

In a medium heavy pot render the bacon until crispy, 4 to 6 minutes. Remove bacon using a slotted spoon and transfer to paper towels to drain. Reserve and set aside.

Whisk the flour into the rendered bacon fat and cook, stirring constantly, for 2 to 3 minutes, until a blond roux is formed. Whisk in the chicken broth and cook, stirring, until mixture thickens. Add the heavy cream, thyme, salt, pepper, and Essence and cook until mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Add the pearl onions and continue to cook at a low simmer, partially covered, until onions are very tender and sauce is very thick and flavorful, 45 minutes to 1 hour. When ready to serve, garnish the onions with the reserved crispy bacon and sprinkle the top with the chives

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.
Yield: 2/3 cup