14 ounces sourdough bread (crusts trimmed, if desired), cut into 1-inch cubes (6 cups)
2 1/2 cups fresh or frozen blueberries
Finely grated zest of 1 lemon
2 cups whole or low-fat milk
1/2 cup heavy cream
4 medium eggs (may substitute 3 large eggs)
1/2 cup sugar, plus 1/3 cup for sprinkling
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon freshly grated nutmeg
Grease a 9-by-13-inch baking dish with cooking oil spray.
Toss together the bread cubes, blueberries, rosemary and lemon zest in a mixing bowl. Spread in the baking dish.
Whisk together the milk, heavy cream, eggs, 1/2 cup of the sugar, the vanilla extract and salt in the same bowl you just used, until well blended. Pour over the mixture in the baking dish and stir gently to moisten all the bread cubes. Cover and refrigerate for at least 1 hour and up to overnight.
Preheat the oven to 350 degrees.
Stir together the remaining 1/3 cup of sugar and the nutmeg in a bowl, then sprinkle that mixture over the bread pudding. Bake for 1 hour or until nicely browned.
Flaky sea salt (such as Maldon) and olive oil (for serving)
Combine celery, potato, onion, and butter in a medium saucepan over medium heat; season with kosher salt. Cook, stirring, until onion is tender, 8–10 minutes. Add broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender with dill; strain. Stir in cream. Serve soup topped with celery leaves, sea salt, and oil.
In a bowl, blend the cream cheese with the Worcestershire sauce, lemon juice, parsley, onion, hot sauce and half of the chives. Fold the smoked bluefish into the cream cheese mixture. Sprinkle the remaining chives on top and serve with toasts.
2 celery stalks, chopped
1 cup chopped onion
2 Tbspns vegetable oil
1 medium sweet potato, diced (about 2 cups)
1 medium white potato, diced (about 2 cups)
4 cups vegetable stock, or water
1 cup extra sharp grated or chopped cheddar cheese
3 oz cream cheese, cubed
4 oz jar pimiento, chopped
salt and pepper to taste
Saute celery and onions in vegetable oil, about 10 minutes.
Add potatoes and stock. Simmer until vegies are soft, about 20
Remove soup from heat, add cheddar and cream cheeses, allow to sit
to soften cheese. In a blender, puree the soup with half the pimientos.
add salt and pepper.
If soup is too thick, thin with milk, water or vegetable stock. Stir in
remaining pimientos. Reheat, but do not boil.
Preheat oven to 350°F. Microwave cream cheese and sour cream in large microwaveable bowl on HIGH 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chiles, Seasoning Mix and 2 cups of the cheese; mix well.
Spread bean mixture into 13×9-inch baking dish sprayed with no stick cooking spray. Sprinkle with remaining 2 cups cheese.
Bake 25 minutes or until cheese is melted. Serve with tortilla chips.
1 8 oz tub cream cheese 3 tablespoons milk 4 tablespoons green onions, finely chopped white and some green parts 3 teaspoons Worcestershire sauce 2 teaspoons Tabasco sauce, or to taste 1 clove garlic, finely chopped 1 tablespoon flat-leaf parsley, finely chopped 1 4 oz can smoked oysters, drained and chopped Sea salt and freshly ground black pepper, to taste 1 baguette, sliced into thin rounds Butter, to taste
COMBINE: In a medium bowl, pour the cream cheese, milk, green onions, Worcestershire, Tabasco, garlic, and parsley. Stir to combine. If the mixture seems too thick, thin it with a teaspoon or two more milk. ( It should be thick but everything should be evenly blended.) Fold in the oysters. Season to taste with salt and pepper.
TOAST: Spread butter, to taste, on one side of each round of baguette. Place in a 400 degree oven until lightly toasted.
SERVE: Place the oyster pate and the toast on a serving tray. Each guest can place a dollop of the pate onto a round of toast.