Vanilla Custard Ice Cream

Dear Readers,

It is a Christmas tradition in my family to make custard ice cream. It is always a delight to cook together and then enjoy the fruits of our labor. There are so many wonderful memories we have of making ice cream with milk fresh from the bulk tank. Grandpa and Grandma would be proud!

Custard Ice Cream

4 cups scalded milk (skim, 2%, or whole)
1 Vanilla bean
After milk is scalded, cool for a few minutes. (you should be able to put your finger in the milk and not burn it)
Remove bean.

3/4 cup sugar
8 egg yolks
1/2 tsp salt


Mix together carefully as not to 'burn' the eggs and sugar

Temper together the scalded milk and egg yolk sugar mix.

Once mixed together, heat slowly until it coats a spoon, then chill for 30-40 minutes.

While custard is chilling: Mix together the following and beat with an electric mixer until several stages before stiff peak stage.
1 Tblsp. Vanilla extract
1/2 cup sugar
2 cups cream
2 cups Half & Half

Combine custard and cream together and freeze in ice cream maker.

Crunchy Breaded Pork Chops

Dear Readers,

For something extra special this Christmas, I decided to treat my family to some tender and crispy breaded pork chops. They were great!

Here is the recipe:

Crunchy Breaded Pork Chops

4-8 boneless pork chops
8-16 oz.  spiced bread crumbs
minced shallot to taste
2 Tbls. EVOO
Pepper to taste
Salt to taste
4 Tbls. Graded Parmesan cheeses
1 cup all purpose flour
6 egg whites
3-5 Tbls. Mustard
Three pie plates
one jelly roll pan
rack to raise up pork chops off of pan (during baking)

Set the three pie plates in a row. put the flour in the first, egg whites, mustard,oil, salt, pepper, shallots in the second and in the third place the bread crumbs, Parmesan cheese.

Dredge pork chop in flour then shake excess off
Dredge in egg white mix then finally coat with bread crumbs.

Bake at 425 until center of chops reaches 150 degrees. (20-40 minutes depending on chop size)

Enjoy!

Bon Appetit!

Planning Christmas Dinner

Dear Readers,

The most beautiful and meaningful holiday is upon us. So, the question comes up "How do  I plan my Christmas diner?" Well I have a few suggestions when deciding on the perfect appetizer, desert and meal.

1. How many people are attending and are you familiar with their tastes

2. Are you preparing the meal alone, or will you have help

3. How much time do you have to prepare the meal

If you know the tastes of your guests, tailor the meal to their favorite things. If there are any traditional dishes that your family always serves, be sure to include them. If you have new guests (new significant others) be sure to ask if they have any family traditions and try to honor those. The dinner should be fun, special and tasty. If you have extra time the day before, be sure to do all of the prep work that you can to free up time for you to visit with your family.

Here is my Christmas menu:

pinwheels (ham, onion, sour cream, cream cheese, spices)
nuts
cheese, sausage and crackers
cheese spread

Ham
Mashed potatoes with cream cheese, sour cream, parsley and butter
Stuffing
Steamed green beans with butter, pepper and sea salt
yeast rolls
Mom's beans

double vanilla ice cream
cherry crisp
fudge

Bon Appetit!

Turkey Stuffing

Dear Readers,

The holiday season is here and it is a beautiful time of year. The snow has already fallen and the cold weather is so crisp and bright. All of that seasonal wonder has made me hungry for stuffing. Not the run-of-the-mill stuffing, but the kind that is so flavorful you only need a bite!

Dinde Farcir

3 pounds ground sausage-browned
4 large onions finely chopped and sauteed
1 bunch celery finely chopped-sauteed
5 pounds mashed potatoes
sage to taste
salt and pepper to taste
3 packages (14oz) herb seasoned stuffing
boiling water as needed
rosemary, thyme, parsley

mix together ingredients and add water until just soft. Cover and bake at 350 for around 35-40 minutes. Enjoy with a large crowd!

Bon Appetit!