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Recipes

RcpCardChampagne Sabayon
RcpCardChocolate Pate
RcpCardCream Anglaise
RcpCardCreme Brule
RcpCardCrepes
RcpCardEspresso Syrup
RcpCardGrilled Orange Cream
RcpCardPastry Cream
RcpCardPate Choux
RcpCardPeach Purse Tarts
RcpCardPecan Dacquoise
RcpCardPersimmon Bread Pudding
RcpCardPie Crust
RcpCardSabayon
RcpCardSweet Potato and PecanBread Pudding
RcpCardButtermilk Biscuits
RcpCardSally Lunn
RcpCardDuck Confit
RcpCardMorrocan Style Duck Breast
RcpCardAlmond Risotto
RcpCardDelta Rice
RcpCardGrits Spoonbread
RcpCardSaffron Grits

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Champagne Sabayon

12 servings

12 each egg yolks
3/4 cup sugar, extra fine
3/4 cup Champagne
1 cup heavy cream

Whip together the egg yolks and sugar over heat until ribbony. Slowly add the champagne. If the sauce is to be served warm, stop at this point. If the sauce is to be served cold, fold in the heavy cream whipped, and pour into serving containers. Chill before serving

Nutrition Facts
Amount Per Serving: Calories 178 - Calories from Fat 111
Percent Total Calories From: Fat 62%, Protein 7%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 6g, Cholesterol 232mg, Sodium 17mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 603 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

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Chocolate Pate

12 servings

1 pound chocolate, Dark
1/2 cup pistachio nuts, chopped coarsly
2 ounces rum, Goslings Dark
1/2 cup currants, dry
4 ounces butter, unsalted
1 cup heavy cream

Chop the chocolate coarsly and put it, and the butter, in a bowl over steaming water or soften it in a microwave. Heat the cream. Flame the rum. Combine the ingredients beating well and pour into suitable molds lined with plastic.
Serve with Grand Marnier Sauce.

Nutrition Facts
Amount Per Serving: Calories 401 - Calories from Fat 278
Percent Total Calories From: Fat 69%, Protein 3%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 17g, Cholesterol 48mg, Sodium 99mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 608 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units

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Cream Anglaise

12 servings

(Quick Recipe)

1/2 cup
1/2 cup heavy cream
2 tablespoons Grand Marnier, flamed

Combine all ingredients and beat well until smooth and lump fee

Nutrition Facts
Amount Per Serving: Calories 38 - Calories from Fat 33
Percent Total Calories From: Fat 87%, Protein 2%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 14mg, Sodium 4mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 146 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Creme Brule

32 servings

32 each egg yolks
6 pints heavy cream
2/3 cup sugar
1 each vanilla bean

Split the vanilla bean and scrape the center. Add the scrapings and the pod to the cream and bring to scalding. Remove from the heat and add the sugar. Mix well. Pour slowly over the egg yolks, beating constantly. Pour through a fine mesh sieve into ramekins.Cover the pan with alluminum foil in which several holes have been punched and bake in a water bath for 90 minutes or until set.

Nutrition Facts
Amount Per Serving: Calories 388 - Calories from Fat 342
Percent Total Calories From: Fat 88%, Protein 5%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 38g, Saturated Fat 22g, Cholesterol 328mg, Sodium 41mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 1625 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

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Crepes

1 servings

2 each eggs
1 cup milk
1 cup flour
2 tablespoons butter, melted
1/4 teaspoon salt
1 tablespoon sugar

Combine all ingredients well and let set for 1/2 hour.

Spray a non stick pan with vegetable oil and heat to moderate. Put just enough crepe batter in the pan to thinly coat the bottom of the pan. Swirl the batter to insure even coating. When the pancake is lightly browned and set, turn it over and cook for about 30 seconds on the second side. Crepes may be stored for up to three days in the refrigerator

Nutrition Facts
Amount Per Serving: Calories 998 - Calories from Fat 382
Percent Total Calories From: Fat 38%, Protein 13%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 42g, Saturated Fat 23g, Cholesterol 520mg, Sodium 1058mg, Total Carbohydrate 120g, Dietary Fiber 0g, Sugars 0g, Protein 34g, Vitamin A 1813 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units

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Espresso Syrup

24 servings

4 ounces espresso
1 ounce Kahlua
2 ounces Karo dark corn syrup
1 ounce rum, Goslings Dark

Combine all ingredients and reduce to syrup consistancy.
Cool to room temperature. Do not refrigerate.
Will keep indefinitely.

Nutrition Facts
Amount Per Serving: Calories 14 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Grilled Orange Cream

10 servings

2 each oranges
2 tablespoons orange concentrate
1 quart heavy cream
1 cup sugar
2 Sabayon, Substitute Grand Marnier for Wine

Remove the zest from the orange. Squeeze the juice from the orange into a bowl. Lightly grill the orange halves on all sides until caramalized but not burned. Reduce the cream by half and add the sugar. Remove from heat and stir well to dissolve the sugar. Combine the orange juice concentrate, the juice and the zest and add the mixture to the cream. Mix well and chill or serve warm.

Nutrition Facts
Amount Per Serving: Calories 924 - Calories from Fat 407
Percent Total Calories From: Fat 44%, Protein 3%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 45g, Saturated Fat 25g, Cholesterol 541mg, Sodium 55mg, Total Carbohydrate 107g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 2078 units, Vitamin C 14 units, Calcium 0 units, Iron 2 units

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Pastry Cream

24 servings

1 quart milk
8 ounces sugar
4 each eggs
4 each egg yolks
3 ounces cornstarch
2 ounces butter

Combine all but 2 ounces of the milk and all of the sugar in a heavy bottomed saucepan and heat to boiling. Remove from heat.
Beat eggs in a bowl.
Dissolve the cornstarch in the remaining 2 ounces of milk and blend the mix with the eggs.
Gradually add the hot milk mixture to the egg mixture until all of the hot milk has been incorporated. Return the mix to the pan and heat again, stirring constantly, until the mixture thickens. Begin stirring with a scraper and when the mixture starts to thicken. Add the butter and use a wire whip and beat until the mix is lump free.
Cool quickly and store, well wrapped, in the refrigerator.

Nutrition Facts
Amount Per Serving: Calories 115 - Calories from Fat 44
Percent Total Calories From: Fat 39%, Protein 10%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 80mg, Sodium 52mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 229 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Pate Choux

12 servings

1 cup milk
1 cup water
7 ounces butter
1/2 teaspoon salt
1 tablespoon sugar
2 cups flour, sifted or strained
12 each eggs

In a saucepan combine the milk, water, butter, salt and sugar. Bring to a boil and reduce to simmer. Turn off the heat when the butter is completely melted. Add all of the flour at once and stir until well combined and the mixture is smooth. Turn the heat to medium and cook, stiring constantly, until the mixture begins to pull away from the sides of the pan, like a roux.
Transfer the mixture to a mixing bowl and use a paddle attachement on low speed to mix and cool the dough. Add the eggs one at a time and mix completely between eggs. Scrape down the sides of the bowl frequently.
The dough may be wrapped tightlyl with plastic wrap and refrigerated or frozen.
Use the dough to make eclairs, cream puff shells and profiteroles

Nutrition Facts
Amount Per Serving: Calories 285 - Calories from Fat 174
Percent Total Calories From: Fat 61%, Protein 13%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 10g, Cholesterol 252mg, Sodium 306mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 850 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

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Peach Purse Tarts

6 servings

6 each peaches, Peeled, seeded, sliced
1 cup sugar
2 cups Champagne
1 pint strawberry, stemmed
1 teaspoon cardamom
1/2 cup Moscarpone
1 each pie crust



In a sauce pan combine, the sugar and the champagne. Heat to boil. Add the peaches and return to a boil. Reduce to a simmer and cook for about 10 minutes. Remove the peaches, cool and slice theml. Add the strawberries to the mixture and cook for about 15 minutes. Puree the strawberries and the liquid and cool for sauce.
Roll out a pie crust about 9 inches in diameter. Put 1 tablespoon of Moscarpone in the center of each crust. Top with 1/6 of the peach mixture. Brush the edges of the crust with the combined egg yolk and milk mix and pull the crust into a purse. Bake at 425 for about 15 minutes or until the crust is golden brown. To serve, pool the sauce in a plate and top with the tart. Garnish with powdered sugar and a fresh peach slice

Nutrition Facts
Amount Per Serving: Calories 352 - Calories from Fat 93
Percent Total Calories From: Fat 26%, Protein 3%, Carbohydrate 70%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 0mg, Sodium 198mg, Total Carbohydrate 62g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 479 units, Vitamin C 34 units, Calcium 0 units, Iron 2 units

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Pecan Dacquoise

8 servings

1/2 cup sugar
1 tablespoon sugar
1 cup pecans or walnuts, ground fine
1 tablespoon flour, All purpose
5 each egg whites, large

Combine all but 2 tablespoons of the sugar with the ground nuts and the flour. Be sure that the mixture is well blended and contains no clumps. Pass through a medium mesh strainer if you need to.
Whip the egg whites in a clean bowl until soft peaks form. Gradually add the remaining sugar and whip until the whites are stiff. Fold in the nut mixture.
Using a round tipped pastry bag pipe the merengue into small circles on a parchment lined pan and bake at 300 in a still oven for about 40 to 50 minutes or until light brown and crisp. Dry on a rack and when cool, peel away the parchment

Nutrition Facts
Amount Per Serving: Calories 167 - Calories from Fat 84
Percent Total Calories From: Fat 50%, Protein 8%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 0mg, Sodium 35mg, Total Carbohydrate 17g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 18 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Persimmon Bread Pudding

12 servings

6 ounces bread, dried and chopped coarsly
4 whole eggs
2 each egg yolks
1 cup sugar
2 cups persimmons, coarsly diced
2 tablespoons honey
4 cups milk
1 teaspoon cardamom, decorticated

Heat the milk and the cardomom and add half the sugar. When the sugar is dissolved, remove the milk from the heat. Whisk the eggs and egg yolks with the ramaining sugar until light and ribbony. Combine the milk with the eggs, stirring well to prevent the eggs from cooking.
Combine the persimmon and the honey.
Toss the bread and the persimmon mixing well. Add the milk mixture and let the bread soak up the milk. Stir and pour into a buttered baking dish and bake at 350 for about 25 minutes or until a knife comes out clean.

Nutrition Facts
Amount Per Serving: Calories 217 - Calories from Fat 51
Percent Total Calories From: Fat 24%, Protein 12%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 116mg, Sodium 145mg, Total Carbohydrate 35g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 658 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units

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Pie Crust

2 servings

2 cups pastry flour
3 tablespoons butter, unsalted
1 teaspoon salt
1/4 cup ice water
2 tablespoons sugar
2 each egg yolks
1/4 cup milk
1 tablespoon sugar, superfine


In a bowl combine the flour and the salt and 2 tablespoons of the sugar. Add the butter and rub or cut the mixture until the butter has been incorporated and the mixture is grainy with bits of butter about the size of a small pea.
Add the water and press the mixture into a ball. Refrigerate for about 1 hour.
Roll the dough out on a floured surface into rounds of about 9 inches in diameter and about 1/8 inch thick. Use as liner for pie

Nutrition Facts
Amount Per Serving: Calories 690 - Calories from Fat 218
Percent Total Calories From: Fat 32%, Protein 7%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 13g, Cholesterol 256mg, Sodium 1350mg, Total Carbohydrate 105g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 1001 units, Vitamin C 0 units, Calcium 0 units, Iron 9 units

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Sabayon

20 servings

10 each egg yolks
2 cups sugar
2 cups white wine

In a metal bowl combine the egg yolks and the sugar. Whisk the mixture until it is light in color, very smooth, and runs in ribbons from the whisk.
Add the white wine and whisk the mixture over very hot but not boiling water until is thick and custardy.
To serve cool, allow the mixture to cool while whisking often. To serve hot, hold the sauce in a baine marie or over a double boiler, whisking often.

A flavoring such as a liquor or extract may be added (up to half cup). The classic Italian sabayon uses marsalla wine in the first step and no additional flavoring.

Nutrition Facts
Amount Per Serving: Calories 124 - Calories from Fat 22
Percent Total Calories From: Fat 18%, Protein 4%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 102mg, Sodium 5mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 156 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Sweet Potato and PecanBread Pudding

12 servings

12 ounces bread, dried and chopped coarsly
6 whole eggs
4 each egg yolks
1 1/2 cups sugar
2 cups sweet potatoes, Cooked, peeled, diced
2 tablespoons honey
4 cups milk
1 teaspoon cardamom, decorticated
1 cup pecan pieces

Heat the milk and the cardomom and add half the sugar. When the sugar is dissolved, remove the milk from the heat. Whisk the eggs and egg yolks with the ramaining sugar until light and ribbony. Combine the milk with the eggs, stirring well to prevent the eggs from cooking.
Combine the sweet potato and the honey.
Toss the bread and the sweet potato mixing well. Add the milk mixture and let the bread soak up the milk. Stir and pour into a buttered baking dish and bake at 350 for about 25 minutes or until a knife comes out clean.

Nutrition Facts
Amount Per Serving: Calories 387 - Calories from Fat 126
Percent Total Calories From: Fat 33%, Protein 11%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 4g, Cholesterol 186mg, Sodium 242mg, Total Carbohydrate 55g, Dietary Fiber 1g, Sugars 0g, Protein 10g, Vitamin A 4825 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units

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Buttermilk Biscuits

12 servings

2 cups flour, All purpose
3/4 teaspoon salt
1 teaspoon baking soda
1/4 cup lard
3/4 cup buttermilk

Mix the flour, salt, and baking soda.
Work the lard into the flour mix.
Add the buttermilk to make a soft dough.
Pat out the dough and cut it with a 2" cutter.
Bake 12 to 15 minutes at 450

Nutrition Facts
Amount Per Serving: Calories 119 - Calories from Fat 41
Percent Total Calories From: Fat 35%, Protein 9%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 5mg, Sodium 229mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 5 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Sally Lunn

20 servings

8 cups flour, High Gluten
1 cup milk
1 cup water
2/3 cup sugar
2 tablespoons salt
1/4 cup yeast
6 each eggs

Combine water, milk, and butter in a saucepan. Heat until the butter is very soft.
In a mixing bowl combine the dry ingredients with half of the flour. Add the warm liquid and mix well to form a smooth batter. Add three eggs, one at a time, and mix well. Add another cup of flour and mix well. Add the second three eggs, again one at a time, mixing well to form a batter. Add the remaining flour and mix until the flour has been incorporated and the batter has formed a smooth ball. The dough should be less firm than bread and more firm than a batter.
Put the dough in a clean bowl with a little oil and cover the bowl with plastic wrap. Proof until double in volume. Divide the dough between two bundt pans or two loaf pans, or one of each. Proof again until risen and doubled in volume. Bake at 350 for about 20 minutes.

Nutrition Facts
Amount Per Serving: Calories 234 - Calories from Fat 22
Percent Total Calories From: Fat 9%, Protein 13%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 65mg, Sodium 716mg, Total Carbohydrate 46g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 111 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

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Duck Confit

12 servings

4 each duck legs, quarters about 1 pound each
6 each shallots, peeled
5 each garlic, cloves peeled
2 bunches parsley
4 each bay leaves
1 teaspoon dried thyme
3 tablespoons sea salt
3 pounds lard, or duck fat

Slice the garlic and shallots very thin. Roughly chop the parsley and crumble the bay leaf. Mix these ingredients well. Trim the duck quarters of fat. Wash the duck quarters and season with salt. Sprinkle salt in the bottom of a non reactive pan large enough to hold the duck quarters without stacking them. Put the duck in the pan, skin side up. Sprinkle the remaining salt on the duck and distribute the parsley and garlic mix over the ducks. Cover the ducks with plastic and weight the ducks. Refrigerate for 4 or 5 days.

When cured, remove the duck from the pan and wipe off the seasonigs. Put the ducks in a sauce pan large enough for all the duck and cover completely with rendered duck fat, lard, or bacon (or a combination). Cook over medium heat for 1 1/2 to 2 hours or until the duck is almost falling apart. Allow to cool in the fat and store for up to six months in the refrigerator

Nutrition Facts
Amount Per Serving: Calories 1163 - Calories from Fat 1125
Percent Total Calories From: Fat 97%, Protein 3%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 125g, Saturated Fat 48g, Cholesterol 142mg, Sodium 1781mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 481 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units

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Morrocan Style Duck Breast

1 servings

3 each ducklings, breast only
Ras al Hanout, 2 tablespoons
2 tablespoons oil, garlic infused

Wash and trim the duck breasts. Rub them with half of the garlic oil and season them with the Ras al Hanout.
Heat the remaining oil in a skillet and sear the duck breasts, skin side down, turning once. Remove the duck breast from the pan when they are medium rare and let them sit for about a minute before slicing

Nutrition Facts
Amount Per Serving: Calories 4024 - Calories from Fat 3157
Percent Total Calories From: Fat 78%, Protein 22%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 351g, Saturated Fat 112g, Cholesterol 959mg, Sodium 673mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 217g, Vitamin A 2397 units, Vitamin C 0 units, Calcium 0 units, Iron 31 units

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Almond Risotto

1 servings

1 cup arborio rice
1 1/2 cups chicken stock
1/2 cup almonds, sliced
2 tablespoons butter
1/2 cup asiago, cheese, grated
1/2 cup heavy cream
salt and pepper

In a heavy bottom sauce pan heat the butter and saute the almond slices. When the almond slices just begin to brown add the rice and saute until the almond slices are golden brown and the rice begins to brown. Add the stock, 1/4 cup at a time stirring until the rice has absorbed the stock before adding more stock. When all of the stock has been absorbed and the rice is firm but not crunchy, remove it from the heat. It is important to stir constantly while cooking, and the finished product should be the consistancy of oatmeal. Add the cheese and stir until it is melted and add the cream just before serving

Nutrition Facts
Amount Per Serving: Calories 2062 - Calories from Fat 1158
Percent Total Calories From: Fat 56%, Protein 9%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 129g, Saturated Fat 61g, Cholesterol 269mg, Sodium 3673mg, Total Carbohydrate 177g, Dietary Fiber 3g, Sugars 0g, Protein 49g, Vitamin A 3085 units, Vitamin C 1 units, Calcium 0 units, Iron 12 units

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Delta Rice

1 servings

1 cup rice
1 tablespoon vegetable oil, garlic infused
2 tablespoons shallots, minced
2 tablespoons garlic, minced
2 tablespoons red and yellow bell pepper, diced
1 1/2 cups chicken stock
1 cup zucchini, diced
1 cup yellow squash, diced
1 cup black eye peas, cooked
1 cup tomato, diced
1 tablespoon cumin, ground
2 tablespoons chives


Heat oil in a large saute pan or sauce pan. Add rice and stir fry for about 2 minutes until the grains begin to brown slightly. Add the garlic and shallots. When they begin to clear, add the pepper. Add chicken stock when the peppers are almost done. Cook the rice until done, about 20 minutes. Add the remaining ingredients and heat through

Nutrition Facts
Amount Per Serving: Calories 1169 - Calories from Fat 176
Percent Total Calories From: Fat 15%, Protein 9%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 3g, Cholesterol 0mg, Sodium 1306mg, Total Carbohydrate 221g, Dietary Fiber 7g, Sugars 0g, Protein 28g, Vitamin A 6915 units, Vitamin C 115 units, Calcium 0 units, Iron 17 units

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Grits Spoonbread

10 servings

2 cups grits, Cooked stone ground
1 cup milk
1 cup buttermilk
1/4 cup butter, melted
3 each eggs
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup asiago, cheese
2 tablespoons chives

In a bowl combine the grits, milk, and buttermilk. Add the warm melted butter (or garlic oil) and the eggs. Mix well. Add the baking powder, soda, chives, and cheese. Mix well and pour into a buttered souffle pan. Bake at 350 for about 40 minutes or until the top is browned and a toothpick inserted comes out clean.

Nutrition Facts
Amount Per Serving: Calories 230 - Calories from Fat 87
Percent Total Calories From: Fat 38%, Protein 14%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 5g, Cholesterol 85mg, Sodium 311mg, Total Carbohydrate 28g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 387 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

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Saffron Grits

1 servings

1 cup grits, stone ground
3 cups chicken stock
1 tablespoon butter
2 tablespoons garlic, minced
1 tablespoon shallot, minced
1 teaspoon saffron threads, softened in white wine
1/2 cup asiago
salt and pepper

Melt the butter in a sauce pan. Saute the onions and shallots. Add the stock and the grits and cook until the grits are soft. Remove from the heat and add the cheese. Season with salt and pepper and stir in the saffron

Nutrition Facts
Amount Per Serving: Calories 1083 - Calories from Fat 348
Percent Total Calories From: Fat 32%, Protein 14%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 23g, Cholesterol 75mg, Sodium 4770mg, Total Carbohydrate 146g, Dietary Fiber 2g, Sugars 0g, Protein 38g, Vitamin A 2205 units, Vitamin C 12 units, Calcium 0 units, Iron 3 units

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