This is a variation of the classic Crème Brulee. Instead of heavy cream, this recipe calls for milk and powdered milk. Honey also adds a nice flavor. Serve with raspberries or other seasonal berries.
2 cups milk
3/4 cup dry milk
1 Tbsp sugar
2 Tbsp honey
5 large egg yolks
1 tsp vanilla essence
Topping: 3 Tbsp sugar and fresh raspberries
Preheat oven to 300
Combine first 4 ingredients in large saucepan and heat until tiny bubbles form around the edge (do not let boil, stirring occasionally. Remove from heat.
Whisk egg yolks
Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk
Whisk in the vanilla
Divide the milk mixture evenly among 6 shallow (6-oz) custard dishes
Place in 13×9 inch baking pan, add hot water to pan to a depth of 1 inch around the custard dishes
Bake at 300 for 1 hour or until center barely moves when dish is touched (like jello)
Remove dishes from pan, cool completely on a wire rack
Cover and chill at least 4 hours or overnight
Make the hard sugar topping just before you serve by sifting the 3 Tbsp sugar evenly over custards. Use a kitchen blow torch held about 2″ from top of each custard to heat, melt, and caramelize sugar (about 1 minute each).
Root veggies are in season with an abundance to select from already. You can use sweet potatoes, yams or garnet yams for this recipe. You are dairy free? No problem. Bake them the same way as described below and omit cheese. They are super delicious either way! 🙂
4 small sweet potatoes, halved lengthwise
2 Tbsp olive oil
Salt and black pepper
3 oz Fontina cheese, grated (3/4 cup) – I could not find this in my local grocery store and used Comte cheese instead.. you can’t really go wrong with any cheese though, so use your favorite cheese or just Parmesan works great!
1 1/2 oz. Parmesan, grated (1/3 cup)
Heat oven to 425*
Rub potatoes with oil and season with salt and pepper
Bake, cut side down, on a baking sheet or glass pan until golden brown and tender, ~20 minutes (fork inserts very easily)
Turn over to broil
Combine cheeses and sprinkle on potatoes cut-side up
Broil until cheese is melted and golden brown, 2 to 3 minutes
The thing that makes this Feta Dip unique is the cumin spice. It is creamy and fresh and delicious and wonderful paired with fresh veggies!
Mom tip of the day: I left some stems and leaves on the carrots and asked my kids if they wanted “bunny carrots”? They were so intrigued they ate the carrots up (don’t eat the leaves or stems!). Funny how something slightly out of the ordinary is so interesting! 🙂
3/4 cup buttermilk or Greek Yogurt
6 oz Feta, crumbled (about 1 1/4 cup)
3/4 tsp cumin (optionally for richer flavor – heated in a small skillet until just fragrant)
2 tsps. fresh lime juice
Pepper, to taste
Radicchio leaves, carrots, cucumber or other favorite veggies
Combine buttermilk, 1/2 cup of the Feta, cumin and pepper in a food processor and process until smooth
Add remaining feta and pule a few times to combine
Cover and refrigerate for up to 2 days
Before serving, stir in lime juice and serve the dip drizzled with olive oil and a sprinkle of black pepper
This is a classic Smoked Salmon Dip with a hint of lemon juice and chopped dill – delicious as an appetizer, great dish to bring to a party, and it can be dressed up or down. Serve with cut vegetables, crackers, or toasted baguette!
8oz cream cheese
2 Tbsp chopped fresh dill
1 Tbsp fresh lemon juice
4 oz smoked salmon, chopped and divided
Dill springs (for garnish)
Serve with fresh cut vegetables, crackers or toasted bread
Combine first three ingredients in a food processor
Add half of the salmon and process until smooth
Fold in remaining half of salmon
Garnish with dill sprigs
Yields 12 servings
Super mom tip: This dip makes very well ahead of time. Simply cover and refrigerate a day in advance.