Eileen’s lemon bars were the perfect balance of sweet and tangy, made with care and a touch of love. Baking was one of her favorite ways to show affection, especially for her seven children, who eagerly awaited a batch fresh from the oven.
Every summer, her lemon bars became a highlight at family gatherings, often served alongside a big bucket of KFC chicken—a simple but cherished tradition. The bars, dusted generously with powdered sugar, carried the taste of sunshine and togetherness.
More than just a dessert, these lemon bars were a reminder of Eileen’s warmth, her laughter in the kitchen, and the joy she found in feeding her family.
These bright, tangy squares quickly became a timeless favorite — a perfect balance of buttery crust and citrusy sweetness. This recipe appeared in the 1963 Betty Crocker's Cook Book, which helped popularize the dessert nationwide.
Course Dessert
Cuisine American
Keyword 4chion Foodie, bake, cooking, family recipe, lemon bars, Recipe
6TSBPLemon JuiceFresh lemons provide a tart tangy flavor
1/2CShifted Powdered SugarSave for dusting at the end
Instructions
Crust
Mix flour, sugar, and salt. Combine cold, cubed butter with the flour mixture until the mixture resembles coarse crumbs withpea-sized pieces of butter. Press mixture into a 9×13" greased pan. Food tip: Line the baking pan with parchment paper. Bake 18-20 min. until golden brown. Coolc ompletely
Filling
Beat eggs, sugar, flour, and lemon juice w/electric mixer until well-blended. Pour mixture over cooled crust. Bake 25-30min. cool completely. Dust with sifted powdered sugar
Notes
Eileen’s Family Lemon Bars Recipe
Food: The Great Connector
Food is the great connector, linking us to our ancestors through recipes, memories, traditions, and love. It evokes the warmth of a grandmother’s kitchen and the comforting aromas of something simmering on the stove, speaking a language older than words. With every bite, we remember who we are and carry those stories forward, nourishing the future with the essence of the past.
George Lawrence’s beef stew was a once-in-a-lifetime treat, hearty, rich, and unforgettable. But my fondest memories come from the mornings: tall stacks of pancakes socked in syrup, eggs fried just right, and the comforting scent of black coffee wafting through the kitchen. He often wandered through the house in a white tank top and jeans, the air around him was a mix of tobacco, must, and the lingering spice of his aftershave.
Best Stew
Dennis Ray (dad) recalls an evening when he stayed with Grandma Ruth. At dinnertime, Granma Ruth and Grandpa Lawrence have a scuffle. Ruth went to bed and said, “Dinner is on you, two.” Well, my dad does not cook. Therefore, Lawrence said, “Guess dinner is my job tonight.” My dad was a little worried and surprised, he did not recall my grandfather ever cooking.
A few hours later, a most delicious beef stew was set before my father. He was shocked that the beef stew was exceptional. He recalls that my grandfather had been a cowboy at a young age, living in Malta with Robert Wake’s (Great Uncle) Ranch.
Grandpa didn’t forget his roots that evening, preparing a hearty, filling dinner. What makes this story unforgettable wasn’t just that my grandfather cooked, but the moment I heard my father praise his father-in-law. Their relationship had often been marked by tension and unspoken conflict. But in this quiet exchange, just a few words of respect.1
Photo of my Grandfather Taken by my Father
Lawrence’s Story
George Lawrence, my grandfather, was born on August 2, 1911, in Malta, Idaho. He was the second child born to George and Laura Mortensen Wake. On April 7, 1934, he married Ruth Ilene Jones in Burley, Idaho. Lawrence took great joy in ranch work and spent time riding across the open range. He was a welder during World War II in Washington and Oregon.
He worked at the Triumph Mine in Hailey, Idaho. He moved his family from Hailey to Orem in 1953, where he worked for Geneva Steel as a welder, retiring in 1978. He passed away on Wednesday, March 15, 1995. 11
Lawrence’s mother and father separated when he was young. Shortly after remarrying, his mother kicked him out, around 8 years old. He stayed in Matla with his Uncle Bobby (Robert Wake). Bobby and Madge, they loved him more than his mother. This was difficult for Lawrence as a child.
He worked as a cowboy. He loved ranching and riding the range. His biggest job was to make the coffee. At 18 years he went to jockey training, in Chicago IL. He got so homesick he returned to Malta.
He signed right up for the World War II draft. He was deferred when they realized he was a welder. They sent him to Portland, Oregon. He worked welding ships during the war. They did not need him after the war. He moved to Idaho.
Uncle Ernie (mother’s twin brother) states, “He had 2 damn twins at home, and he took damn good care of us. He was proud of us. I cannot say enough good things about him. He was always a drinker. He was an alcoholic. Alcoholism is a disease. When it comes to my dad, I overlooked that because it is a disease, and he did not know that. He did not know how to control it.” 3
Sammy Ray with Grandpa Lawrence Thanksgiving
Miscellaneous
One summer day in 1983 my mom tells me, “You will take grandpa to Malta ID, and you will stay with Grandma Lucy (Great-Grandma) in Burley, ID. Just 17 and recently got my license; it seemed like a big journey. But we took a journey every day when he took me to work, at McDonalds. It was my turn to drive
He had me get off the freeway way before we needed. Malta was a small town. It’s a bit off the beaten path. I was sure lost. Driving along, he talked about riding his horse around this valley. He assured me we would see elk, deer, and moose. We sure did, I almost hit a deer. He said, there is gold buried in the hills that has never been found. He loved regaling his younger years, where he lived. I saw his deep love for the ranch work, beautiful land, and riding the range.
He loved my son, Samuel Ray. They were inseparable, twins. Sam was determined to be a cowboy. He had to have the same clothes as grandpa: Wrangler jeans, cowboy hat, belt, and cowboy shirt purchased at the “turtle” Reams Food Store. He would listen to The Highwaymen. The start of his love of music
We saw Waylon Jennings at the county fair shortly after moving to Portland. I lifted him on my shoulders and walk[SIC] through the crowd to the stage. The next thing I knew, I felt the weight lifted off my shoulders, and Sam was on stage. Jennings was singing, Mamas, Don’t Let Your Babies Grow Up to Be Cowboys. This was his first “mosh pit.”
Southern Idaho Beef Stew Recipe brings together tender chunks of beef, locally grown root vegetables, and a rich, savory broth slow-simmered to perfection.
A splash of apple cider vinegar or balsamic at the end for brightness
Mushrooms for earthinessI added some green beans
Barley or lentils for extra heartiness
Instructions
Prep the Beef; Toss beef cubes with flour, salt, and pepper to coat.
Brown the Beef: Heat oil in a large Dutch oven/sauté pan over medium-high heat.Brown beef in batches, 3–4 minutes per side. Remove and set aside.
Sauté Aromatics: In the same pot, add onions and cook 5 minutes until soft. Stir in garlic and tomato paste, cooking for 1 minute.
Deglaze and Simmer: Pour in wine or broth and scrape up brown bits. Add beef broth, Worcestershire, thyme, paprika, and bay leaf.
Return Beef & Simmer: Add browned beef back to the pot. Bring to a simmer. Cover and cook on low for 1½ hours, stirring occasionally.
Add Vegetables: Add potatoes, carrots, celery, and parsnip (if using).Simmer uncovered for another 45–60 minutes, until veggies are tender and the stew thickens.
Finish Stew: Stir in peas and simmer 5 more minutes. Adjust seasoning with salt and pepper. Remove bay leaf and serve hot with crusty bread or over mashed potatoes. Finish & Serve
Karna Nielson at HomeDr Karna Nielson’s childrenDr Karna NielsonJourney to America
Karna (Caroline) Mikkelson Mortenson
Karna (Caroline) Mikkelson Mortenson was born November 3, 1839 in a small village, Hastad, Malmohus (Skåne) Sweden. Johannes Mortenson (my 2nd great-grandfather) born October 4, 1862, before her marriage to Anders Martensson on March 13, 1863. 4
She was baptized in the Mormon faith on May 20, 1867. The family’s wish was traveling to Utah to be with the saints. They found it goodby was very difficult to their homeland, relatives, and friends knowing they would not see themagain. Sweden was having harsh times as well.
There were major crop failures from long winters, short summers, and early frost. The widespread famine, malnutrition, and related illnesses claimed thousands of lives. Therefore, they turned to moss, lichen, and sego lily bulbs for food. Many became ill from eating bark bread made of lichen. 1 million Swedes migrated through 1914. Free churches influenced many to leave Sweden for support, land, and wealth. This new faith may have offered relief from these conditions. (Facts generated by ChatGPT)
Karna’s history states,
“It was a desire that their loved ones would share in this wonderful feeling, but oh the sorrow and heart aches it seemed to cause their friends and relatives. They made plans to sail to America. Then the days really passed quickly it was now time to sail and they found that leaving ones relatives, friends and the land of their birth was not an easy thing to do, especially when you never expected to see any of them again.” 8
Journey To Utah
They boarded the steamer, Waldemar, on June 13, 1868 They crossed the North Sea arriving in Hull, England, they took the train to Liverpool.9 June 20, 1868 the anchor was lifted on the Emerald Isle, and towed to open sea.
The trip was less than pleasant they were treated harsh and rough by the sailors, the distillation machine broke they had to stop in Queensland to get fresh water, which later became stagnant, measles and disease spread through the ship. This was a 7-week 3-day journey, 4,062 miles, arriving in the New York Harbor, August 11, 1868. This was the last steamer journey for LDS Scandinavian saints.9
The remaining journey was taken by steamer boat, steamer locomotives, and foot, 2,400 miles. The arrived in Salt Lake City September 24, 1868. They lost 30 members of the company, had to wait after 1 member was arrested. Karna loved Croydon UT, this is where they settle and built a home. Oct. 11, 1868 she lost an infant shortly after birth.
Living in Utah
She struggled with the language, clothing, and food upon arriving. Soon after the family arrived Andrew as assigned to work the railroad for Brigham Young (Mormon prophet).
The Weber Canyon was camp, they took his family. A short time later as the children were playing, the young children called, Charles had fallen in the water. Karna ran quickly but it was too late, she barely touched his clothes and he slipped away into the river. This mother, then pregnant, said that she did not know, with a prayer on her lips and tears in her eyes how many days and nights she spent pulling branches aside with the hope that she would find her little son’s body, but little Charley was never found. 8
Karna loss the following children before her death:
Carl Magnus MortenssonJune 1, 1866 – May 7, 1869 (drowned) 5
Alfred Mortensson October 11, 1868 – October 11, 1868 (died at birth)
George Nicholasson Mortenson October 7, 1869 – July 19, 1913 (fell from the trolley in Salt Lake died from a head fracture) 7
Andrew Mortenson Jr., April 17, 1876 – January 10, 1910 (died from pneumonia in the winter in Almo Idaho)4
Annie Matilda Mortenson March 26, 1879 – April 6, 1881 (died from brain fever) 5
Life Changes
Life change in 1887, Anders left for a mission in Sweden. The sons assisted with chores but were not thrilled as they were not fond of their father, it is said he was abusive. The sons did not attend his funeral.
When Anders returned, he wanted to enter plural marriage. Karna did approve of plural marriage and had been outspoken regarding the practice. Andres married his 2nd wife in 1993.10
She told her husband I am not living polygamy, and you will support me. She took a stand in a time and place where this did not work out well for women especially if abuse was in the home. She is inspiring.
Karna established her own home with her son George, and was listed among the pioneers’ early doctors, listed as a doctor having a diploma. was the midwife over a large district as well as being called up on to set broken bones, remove bullets, sew up cuts and try to solve all kinds of complex issues.
The 1910 census has her listed as divorced.12 She died March 27, 1923 at the age of 84. She is buried in the Pioneer Cemetery.
Wallace C. Taylor Looking Over his Property
Origins: Pioneer & Ranch Life
Southern Idaho’s beef stew likely developed in the late 1800s to early 1900s, when pioneers, homesteaders, and ranching families settled the Snake River Plain and surrounding valleys.
The region was rich in:
Cattle ranching — especially in Cassia, Twin Falls, and Gooding counties
Potato farming — Idaho’s most iconic crop
Root vegetables — carrots, onions, parsnips, and turnips thrived in the cool climate
Irrigated fields — made possible by the Carey Act of 1894, which helped turn arid land into productive farms
Families needed nutritious, hearty meals that could stretch ingredients, feed many mouths, and cook slowly while other chores were handled, hence the stew. (Facts generated by ChatGPT)
Uncle Wally, Taylor Ranch Beef
Uncle Wally (Grandma Ruth’s brother-in-law) was a successful rancher in Almo Idaho. Wally was inducted into the Southern Idaho Livestock Hall of Fame in 1991. He was also an inventor, electrician, plumber, carpenter, and blacksmith. A man of many trades and successful at many.
He worked as a cowboy for the famed Miller and Lux Cattle Co. employed by William Jones, future father-in-law. He lost his first ranch in the depression. He purchased his second ranch for $10 down $10 a month, $500 total purchase price.
This ranch was successful. He purchased 3 Hereford heifers to start cattle ranching. He was known for the tools he developed many should have been patented. Him and his son, a professor of animal sciences, developed a registered Hereford and hybrid cattle improving productivity and profitability.
He was recognized as a source for his breeding stock sought by many cattlemen. He consistently helped families with ranching, loans, and providing practical advice. What he lacked in education he made up with ingenuity, hard work (started sheepherding at 13 to help with family finances) and practicality. He was a steward of the land holding to traditional cowboy standards.6
Taylor Ranch Beef stands as a symbol of Almo’s heritage: clean water, open skies, and cattle raised the right way, he had respect for the land and pride in every steer. His high-quality beef was always tops when we would enjoy his hamburger or steak. It was earthy, clean did not taste like any beef from the grocery stores. The is beef told its own story in every bite.
Root Cellars Food Storage
Food preservation and storage is different than preserved foods. Farm to table is not new it is the way my ancestors lived daily. They managed the farms, food preparations, seed production, and storing food. Preservation of food was needed before refrigeration to ensure food quality, get the most nutrition from the food, prevent illness, and feed your family between harvests. Food preparation types are
Grandma Ruth had a root cellar in her home even though she had refrigeration. Lifting the lid off the cover in the bedroom closet was damp, dark, dusty, and musty. Climbing down the small ladder I would find best canned peaches and pears. The smell of onions lingered, bright colored beets and purple, orange, yellow, red, and white carrots were a sight to see, as well as many root vegetables.
She would send me here to get veggies for her beef stew. It was dimly lit by one light bulb in the corner the dirt was cold on my feet. She made the best parsnips with dinner. I love root veggies I know because of this food experience.
Food is the great connector, linking us to our ancestors through recipes, memories, traditions, and love. It evokes the warmth of a grandmother’s kitchen and the comforting aromas of something simmering on the stove, speaking a language older than words. With every bite, we remember who we are and carry those stories forward, nourishing the future with the essence of the past.
What is your favorite family food memory? Share here using #4chionstyle #4chionfoodie
A Taste of Family History on Our Lifestyle Blog
Relationship
Relationship George LawrenceRelationship to Dennis Ray Relationship to Ernest DennisKarna Carolina Mortenson relationshipRelationship to Johannes MortensonRelationship to Wallace Charles TaylorGrandma Ruth
References
1 Ray, D. (2025, February 25). Oral statement.
2 Dennis, E. (2025, May 29). Oral statement [Grandfather.MP4].
Making cinnamon rolls Food Ellie is excited to create grammy’s cinnamon rolls. Ellie’s favorite treat from grammy is cinnamon rolls.
Ellie comes for a summer visit to celebrate the Juneteenth and swim for the weekend with grammy. She made her first pie crust for a sweet potato pie for the family Juneteenth dinner.
Measuring out the FlourLoves Washing The Dishes“always check for eggshells.”Juneteenth Dinner
Ellie’s advice is to always check the bowl for eggshells and wash up the dishes when done. She was determined to do this herself. She measured each cup of flour to be one cup ( I usually use my senses to measure for bread). It was a wonderful day baking with her. Sharing the tradition I learned from my own grandmother.
Cinnamon Roll Tradition
My grandmothers on my mother’s side were known for their outstanding baking skills. They always used all-purpose flour, white sugar, and no eggs to make cinnamon rolls. Family recipes are fun to create.
Food Ellie Measuring out the FlourFoodie Ellie Cracking Eggs Serious Business
I remember reading my great-great grandmother’s story gathering sego lilies and grinding them into flour to bake bread, cinnamon rolls, and creating pies. They did this after settling in Idaho from the Mid-West and food was scare. It is a make it work moment.
In a large bowl or Kitchen Aid, mixing bowl with the bread hook attachment. Add 2 cups of the flour and both yeast pkg. on top of the flour.
In a large pot on the stove on low add whole milk, butter, salt, and sugar heat warm to the touch.
Foodie Ellie Warming Milk
Pour the warm to touch mixture over the flour and yeast. Mix well on low if using Kitchen Aid. When mixed well add
2 eggs blending after adding each egg.
Slowly add the remaining flour (this will vary each time how much) 1 cup at a time. Mix well after each addition. Increase speed on the Kitchen Aid as needed. The dough should be firm and start to pull away from the sides of the bowl when enough flour is added. Knead by hand for 12-14 minutes (stretch and pull using palms of your hands). In the Kitchen Aid mix for two minutes on setting 8. This is equivalent to 12-14 minutes needing by hand.
Food Ellie Measuring out the Flour
Raising Cinnamon Rolls
Butter the sides of a large bowl. Place dough in a buttered bowl and cover with plastic wrap. My grandmothers used a clean dish towel. This does create a slight crust on the dough as it rises. Let dough rise until double size about 1 1/2 hours. Punch down, let rest 10 min.
Cinnamon Roll Dough Punching Down Dough Punching Down Dough
Next, roll the cinnamon roll dough into a circle, dust with flour if sticking, roll about 1/4″ thick. Brush the melted butter on the rolled out dough. Then sprinkle the cinnamon and then sugar till well covered. You are welcome to mix the butter, cinnamon, and sugar together then spread on the dough with a butter knife. Roll the dough each roll please pull towards you. Then cut in 2-inch rolls with a sharp knife (children can use a butter knife it will be a change the shape of the cinnamon roll some but good experience for them).
Rolling out DoughSprinkling Sugar on DoughRolling Out Cinnamon RollsCinnamon Rolls
Finishing Cinnamon Rolls
Place cinnamon rolls in grease baking pan 9×13″. Let rise he cinnamon rolls rise until the are touching each other for about 20 minutes. Bake for 20-25 minutes at 350° f until golden brown. Mix up the icing using a hand mixer. Cool cinnamon rolls until warm to the touch. Frost the cinnamon rolls. This is great to make ahead for a family Sunday brunch or holiday breakfast. Store in an airtight container.
Me, Great Grandma Lucy, Grandma Ruth, and Mother Eileen 1970 something
Teaching family recipes are so important in keeping the traditions and flavors alive. Taking time to recreate and creating new alterations make a life long memory that can last for generations. We enjoyed homemade pizza with the extra dough.
The holiday season is here and planning is underway for many great events, discounts, and gifts. Check out our spectacular gift ideas for your home, family, friends, and yourself.
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Get the best glitz and glam for your holiday event or gift giving.
This is a great time of year to get beauty kits, beauty products and a good time to have a few extra on hand for gift giving during the year. Get some great beauty tips here.
Hosting a holiday party, dinner, or just having friends stop by is the best part of the holidays. Here are some ideas to make your baking, gift giving and cooking easier.
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It is a great time to come together and celebrate life.
Brunch Breakfast Sandwich
Opened Faced Egg and Avocado Brunch Sandwich
Serves 4
boil 5 eggs
Egg boiling tips
place eggs in the bottom of a saucepan
cover with cold water
bring to just boiling
cover with the lid and remove from heat
let sit for 12 min (large eggs)
drain immediately
4 English Muffins
3 TSP Hummus, mashed avocado, or Butter to spread on the toasted muffin
2 large almost ripe avocados peeled and sliced lengthwise
avocado ripeness
darker green to black riper that light green
You should be able to apply some pressure when squeezing in the palm of your hand do not use your fingers they cause bruising
Salt and pepper
Boil the eggs, peel, and slice lengthwise set aside. Toast English Muffins to your likeness. We toasted using ToBox 4 slice toaster. It provides great settings for toasting perfect bread every time. Butter or place hummus on each slice of the toasted English muffins. Layer on entire egg slices across the top of the buttered area. Top the eggs with sliced avocados. Sprinkle salt and pepper to taste.
Brunch Breakfast Sandwich
Fruit Bagel Opened Face Brunch Sandwich
Serves 4
8 lengthwise sliced strawberries
4 sliced bananas
4 plain bagels
8 oz package of Neufchatel cheese softened
Toast the bagels to your liking. Our bagels toasted up nicely using the ToBox toaster. It offers a bagel setting that toasts only one side. Spread Neufchatel cheese on each bagel not too heavy. Place the strawberries on the outer edges of the bagel slightly hanging off the edge and bananas on the inside of the bagel.
Sausage Egg Cheese Brunch Sandwich
Scrambled Eggs with Sausage Brunch Sandwich
serves 4
1 lb sausage (your favorite is best) made into 4 patties and cooked in skillet till done
8 large eggs beaten and scrambled salted and peppered to taste
Scrambled eggs tips
Use water instead of milk. This makes them softer milk tends to add a heaviness and tough
Salt right before you pull them off the stove. This keeps them moister.
Pepper right before you pull them off the stove. This helps the eggs keep their bright yell
8 toasted (ToBox toaster is great because it understands bread and toasting to perfection) bread slices buttered
8 slices of sharp cheddar cheese
Lay the cheese on each slice of toast. On one slice of toast place the sausage, then the scrambled eggs. You can add a favorite sauce hot sauce, salsa, or ketchup. Top with the other slice of bread with cheese. Cut the sandwich into quarters.
Fried Egg and Bacon Brunch Opened Faced Sandwich
serves 4
4 slices of bread toasted and buttered
4 slices of sharp cheddar cheese
4 slices of bacon cut in half and cooked
Bacon Tips
cook bacon in the oven
line cookie sheet with wax paper or tin foil
cook for 15 to 20 minutes on 375 (time depends on your likeness)
8 eggs fried until firm but not overcooked salt and peppered to taste
Fried Egg tips
cook eggs one at a time
heat the pan on medium with butter in the pan
when the pan is hot break one egg in the pan
turn heat source down to low immediately
cook slow until the white in the egg is cooked and yolks thicken but not stiff
Set up your toast place a slice of cheese on each toast. 4 slices of toast layer 2 fried eggs, 4 slices of bacon, and place the other 4 slices on top of the bacon.
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Gathering with friends and families to celebrate the talented filmmakers at your own Oscars® party is thrilling. There is planning the menu, shopping, and creating all the wonderful food. Wolfgang Puck, catering service for the 90th Oscars® is busy as well preparing the food for the Governors Ball.
Puck is renowned Chef and works with CEO Carl Schuster, they continue to set the standard for culinary excellence at the Governors Ball. He revolutionizes the dining landscape with a singular focus: to exceed expectations whenever our guests gather for a meal. This year is no different for the event of the year, The Academy Awards®. He is staying true to using fish and seafood that Seafood Watch compliant and locally sourced ingredients. They are coming from:
This year’s menu includes his famous Baked Macaroni and Cheese (with truffles). This will include 35 pounds winter black truffles from Burgundy, 100 pounds five-year aged white Cheddar, and 125 pounds aged Vermont Cheddar cheese to feed the hungry celebrities. This is a simple recipe that will be a dish that is easy to create and serve individually.
Baked Macaroni and Cheese
Baked Macaroni and Cheese
(recipe courtesy Wolfgang Puck)
Servings: Serves 4
Ingredients:
8 ounces elbow macaroni
6 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 1/2 cups milk
3 tablespoons finely chopped black truffle (optional)
1/2 medium white onion
1 bay leaf
10 ounces sharp aged white Cheddar, shredded
3 ounces Gruyère cheese, shredded
1 ounce freshly grated Parmesan cheese
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Pinch cayenne
2 drops black winter truffle oil (optional)
1 cup fresh brioche or challah bread crumbs
2 tablespoons finely chopped fresh Italian parsley
Thinly sliced fresh black truffles, for garnish (optional)
Steps:
Step One: Preheat oven to 350°F. Bring a large pot of salted water to boil. Add macaroni and cook until al dente, tender but still chewy, about 7 minutes. Drain and transfer to lightly oiled baking pan. Set aside.
Step Two: While macaroni cooks, melt 3 tablespoons butter in a separate pot over low heat. Whisk in flour and cook, stirring constantly, for 4 minutes.
Step Three: Add milk, chopped truffle, onion, and bay leaf to butter-flour mixture. Raise heat slightly and simmer for 10 minutes, until creamy, stirring regularly. Discard onion and bay leaf. Remove from heat.
Step Four: Stir in 3/4 of aged Cheddar along with other cheeses. Season with salt, black pepper, cayenne, and truffle oil if desired. Fold in macaroni. Pour into 2-quart casserole. Top with remaining Cheddar.
Step Five: Melt remaining butter in sauté pan. Add breadcrumbs and parsley. Toss to coat. Spread crumb mixture evenly over top of macaroni.
Step Six: Bake for 30 minutes. Remove from oven let stand for about 5 minutes. Top with shaved truffle, if desired, before serving.
The Epliogue
A great drink to serve at your party is The Epilogue. The inspiration is like a great movie, a memorable cocktail menu should be multidimensional. The Epilogue is a blend of decidedly warmer, richer flavors, playing off of the carefully aged notes in Tequila Don Julio Reposado. Hints of coffee, baking spices, anise and mellow oak wrap draw you in. The perfect, broad-shouldered sipper that showcases the versatility of aged tequila.
THE EPILOGUE
Ingredients:
1 1/4 ounces Tequila Don Julio Reposado
1/4 ounce Caffé Amaro
1/4 ounce Cocchi di Torino
Light barspoon of 2:1 Demerara Syrup
Long orange twist and fresh tarragon sprig for garnish
Preparation:
1. Combine all ingredients in a mixing
glass with ice. Stir to chill and dilute.
2. Pour over fresh ice into an Old Fashioned Glass.
3. Garnish with orange twist and a sprig of fresh tarragon.
Create Chicken Pot Pie just like the celebrities enjoy at Oscar’s® night. There is planning the menu, shopping, and creating all the wonderful dishes. Wolfgang Puck, catering service for the 90th Oscars® is busy as well preparing the food for the Governors Ball.
Puck a renowned Chef and works with CEO Carl Schuster, they continue to set the standard for culinary excellence at the Governors Ball. He revolutionizes the dining landscape with a singular focus: to exceed expectations when our guests gather for a meal. This year is no different for the event of the year, The Academy Awards®. He is staying true to using fish and seafood that is Watch compliant and locally sourced ingredients. They are coming from:
This year’s menu includes his famous Chicken Pot Pie. This will include 1,000 pounds Pasturebird chicken and 100 pounds carrots to feed the hungry celebrities. This is a simple recipe that will be a dish that is easy to create and serve individually.
CHICKEN POT PIE
(recipe courtesy Wolfgang Puck, adapted from “Wolfgang Puck Makes it Easy,” Rutledge Hill Press, 2004)
Yield: Serves 4
2 pounds boneless, skinless chicken, cut into 1-inch chunks
Salt and freshly ground black pepper to taste
3 tablespoons all-purpose flour
4 tablespoons vegetable oil
4 tablespoons unsalted butter, divided
1/2 pound organic red-skinned potatoes, cut into 1/2-inch pieces
1/2 pound organic carrots, peeled and cut into 1/2-inch pieces
1 medium yellow onion, peeled and diced
2 garlic cloves, minced
Pinch of crushed red pepper flakes
1 sprig thyme
1 bay leaf
1 cup white wine
2 cups organic chicken stock
1 cup plus 1 tablespoon heavy cream
1/4 cup dry sherry
1/2 cup shelled or frozen peas
Approximately 1/2 pound frozen puff pastry, defrosted following package instructions
1 cage-free egg
Season the chicken pieces with salt and pepper, and toss in a mixing bowl with 2 tablespoons of
the flour until evenly coated. In a large skillet over high heat, heat 2 tablespoons of the oil. Add
the chicken pieces, reduce the heat slightly, and sauté, turning them occasionally, until light
golden and thoroughly cooked, about 5 to 10 minutes. Using a slotted spoon, transfer the
chicken to a plate and set aside. Add the remaining oil and 2 tablespoons of the butter to the pan,
then add the potatoes, carrots, and onions and sauté until they begin to look glossy and bright, 2
to 3 minutes. Reduce the heat to medium, stir in the garlic, red pepper flakes, thyme, and bay
leaf, and sauté, just until the vegetables begin to color slightly, 2 to 3 minutes more.
Add the wine, turn up the heat, stir and scrape with a wooden spoon to deglaze the pan deposits,
and simmer until the liquid reduces by about half, 3 to 5 minutes. Add the chicken stock and the
1 cup of cream. Bring the liquid to a boil, reduce the heat slightly, and simmer briskly until the
liquid reduces by about half again and is thick and creamy about 15 minutes. Remove the sprig
of thyme and the bay leaf. Stir in the reserved chicken pieces and the sherry. Stir together the butter
and remaining flour and stir this paste into the mixture. Season the sauce to taste with salt and pepper.
Transfer to 4 large individual ovenproof 2-cup soup bowls, 4 ramekins of the same size, or a 2-quart baking
dish. Cover with plastic wrap and refrigerate until the filling is cold, at least 1 hour.
Preheat the oven to 400 degrees F. Make sure the puff pastry is no thicker than 1/4 inch. With
the tip of a sharp knife cut the pastry into 4 circles that will overhang the rim of the serving
bowls or ramekins by about half an inch; for a single large baking dish, cut 4 circles that will
cover its top, or use one large sheet.
In a small bowl, beat together the egg and the remaining 1 tablespoon cream to make an egg
wash. Brush the tops and outsides of the rims of the bowls. Place the bowls, ramekins, or
baking dish on a baking tray and place the puff pastry circles on top, pressing them gently over
the sides of the dishes. Pierce the tops with the tip of a paring knife. Brush the top of the pastry
with egg wash. Carefully transfer the baking sheet to the oven and bake until the filling is
bubbling hot and the pastry is a deep golden brown, 25 to 35 minutes. Serve hot.
Serve with this great non-alcoholic drink. The inspiration is every great hero needs a faithful sidekick. The drink offers a thoughtful combination of the vibrant hibiscus, fresh citrus and effervescent tonic complemented by an elegant garnish.
The Sidekick Oscars Party Drink
THE SIDEKICK (non-alcoholic)
Ingredients:
2 ounces Cold Hibiscus Tea
1 1/2 ounces Fresh Lemon Juice 1 1/2 ounces Tonic Water
1 ounce Simple Syrup
Sliced Cucumber and Borage Flowers for Garnish
Preparation:
Combine hibiscus tea, fresh lemon juice and simple syrup in a cocktail shaker with ice.
Gently shake and roll in tonic water.
Pour over fresh ice into a Collins glass.
Garnish: Wrap thin cucumber slice around inside of glass and top with borage flowers.
Please send us photos of your #OscarsParty using #4ChionStyle
Memorial Day is the first celebration of the summer holiday. Many spend their time at the poolside, beach, or picnicking. Food, family, and fun are key to this holiday.
This holiday celebration to honor those who have served and lost their lives protecting America. This holiday started shortly after the Civil War. We deeply appreciate the sacrifice of many and their families. This traditionally was known as decoration day. As a child I remember going to Almo, Idaho (a small town near the City of Rocks & Burly Idaho) to clean up the family cemetery and decorating the graves for Memorial Day.
Enjoying family traditions and recipes during Memorial Day weekend creates a connection between ourselves and those who went on before us. We all have those tried and true recipes that come with no recipe card. It is fun to create your own traditions and recipes for the holidays.
This Memorial Day our menu will include Ciabatta and Cherry Almond Bundt Cake. It is one last time before the summer heat to get a few great bakes created. Ciabatta is a great, simple bread to start learning to create your own loaves of bread. The bread created by Arnaldo Cavallari, a miller,in Verona, Veneto, Italy in 1982 as a response to the popular French baguettes. This is a perfect bread for transportation.
Place flour, yeast (on the right side of the flour), and salt (on the left side of flour) 1 1/2 cup water in mixer bowl. Begin mixing on low. When the dough begins to form drizzle remaining 1/2 cup into the bowl and raise mixer to the next level up. Mix the dough for 5-8 minutes. You will know it is ready when it is stretchy and smooth.
Place dough in a square plastic container (enough room for bread to rise) with side oiled with olive oil. The square container assists with keeping the bread the proper shape for baking. Place lid on top. The lid keeps the dry skin from forming while bread rises. Raise dough until double in size about 1 1/2 – 1 3/4 hours at room temperature.
Dust a workspace well with flour (the dough will be sticky). Allow for it to naturally fall out of the container onto a floured surface. Coat the top of the dough with more flour. Handle the dough very carefully, don’t pat back down. You want to keep as much air as possible in the dough. Cut the dough lengthways into 4 equal sized loaves. Slightly stretch each piece lengthways and place on oiled baking trays. Let rest 30-45 min on a baking sheet.
Pre-heat oven 425 degrees. Baked bread 25 min. until golden brown and sounds hollow when tapped. Cool completely on wire racks.
You can make your own maraschino cherries (make two days in advance)
1 pint of sour cherries
1 cup maraschino liqueur (possible substitutes are Amaretto, Grand Marnier, or contact your local store for assistance)
Bring liqueur to a simmer. Turn off the heat, and add the cherries, stir, let cool, and pour into jars. Refrigerate. Make these a day or two before using. Cherries last for months.
1 Cup all-purpose white flour
2 teaspoons baking powder
3/4 cup unsalted softened butter (do not microwave)
3/4 white sugar (pulse slightly in the food processor before measuring)
Zest of 1 lemon
1/8 cup plus 2 tsp. finely ground almonds
3 large eggs
Pre-heat oven 350 degrees. Fluff flour and baking powder until well mixed in a bowl. Add all ingredients except the cherries to the mixer bowl, mix on medium speed for 2 minutes. Lightly fold cherries into batter. Place in a well butter bundt pan. Bake 25-45 min. When cooled and cake starts to pull from sides of pan remove from pan to cooling rack. Finish with Ganache and toasted almonds (place sliced almonds in a warmed pan and toss lightly until golden brown) on top.
In a heavy saucepan, bring heavy cream to boil. Turn off the heat. Add chopped chocolate pieces and let it rest until melted (this is key). Use a rubber spatula to stir the mixture until all the pieces are melted. Pour it into a room-temperature bowl, cover with plastic wrap. Refrigerate ganache until it is firm.
The weekend meal included trout almondine, roasted garlic green beans, ciabatta bread, and cherry almond cake. A nice pinot noir is served with the meal.
May your holiday be filled with great memories and remember your lifestyle is worth the best.
