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.
When my granddaughter Ellie churned her first batch of homemade ice cream this week, I couldn’t help but think of my grandfather, Ancil Winger, and the magic that poured from his creamery decades ago. Family stories tell how his ice cream was served to the troops training for the atomic bomb mission, cold comfort in a time of tension. As a child, I remember visiting the factory, riding the frightening pull freight elevator to watch in awe as thick, velvety cream transformed into something joyous. We would eat chocolate-covered peanuts and a small cup of vanilla ice cream with a wooden spoon.
Today, the tradition continues in new and tender ways. My son reads Ice Cream Face to his little ones and me at bedtime. Clementine, wide-eyed and full of wonder, tells me about her adventure with the neighborhood ice cream truck. Just before the Fourth of July, the girls enjoy Tillamook Ice Cream, a family beach tradition. These may be small moments, but they echo a legacy.
From military mess halls to sticky-fingered summer afternoons, ice cream has always been more than a treat in our family; it is a taste of family history that ties us together. One scoop at a time, we keep Ancil’s spirit alive.
Ancil Winger’s Ice Cream
Ancil Winger (paternal grandfather) lived a life marked by faith, family, and service. Born October 4, 1915, in Preston, Idaho, he was the son of Perry Manford (paternal great-grandfather) and Chole Ann Dixon Winger (paternal great-grandmother).
Young Ancil
Ancil states, “my father worked on the police department at night. Father was a good carpenter and he built a nice home for the family in Preston on a five acre farm. The family moved in when I was one year old. The home was equipped with plumbing and electric lights. I remember my father would come home in the morning and I would climb upon his knee while he ate his breakfast. I was four years old when Father died. He died of a ruptured appendix on June 15, 1920.” [f]
When Grandpa Ancil was just thirteen years old, he left home to work for a farmer named Clarence Talbert. He lived with the Talbert family, rose early to do chores, and attended school right alongside their children. Life on the farm was not easy, but Ancil was dependable. Later, he worked for another farmer, Harold Johnson. His days were tending to the animals, milking the cows by hand, and caring for the plants in every season. It built the strength and character we all remember in him.
Ancil Making Ice cream Ancil’s Ice Cream Ancil, Bernice, Dennis, and Keith
Ancil Goes to College
“When I finished high school in 1935, I had earned a scholarship from the U.P. Railroad. I went to the University of Idaho in Moscow, Idaho. To help stretch the money, I hitched hiked [sic] to Moscow to go to school. It took me three days to make the trip. One time, I picked up a stranger and we hooked on a freight train, in the dark, at Weiser, Idaho. It was that evening that I learned that it never pays to gamble. I got with the wrong people and I lost almost all of my money. I only had thirty-five cents left. As a result, I went hungry for awhile.[sic]”[f]
Ancil Winger’s Ice Cream- For World War II Soldiers
His first job after college was with Arden Dairy, where he worked for two years. He was deferred from enlistment in World War II, because he was working in food. Ice cream became a necessary treat during the war. There was a ban on liquor for the troops on the ships; ice cream was the replacement. Ice cream shops floated in the water. This boosted morale.
During that time, he met the love of his life at a local dance. Their connection was instant, and they quickly fell deeply in love. Their engagement came soon after, a testament to their strong bond and shared dedication. As they were making plans for their future together, an unexpected change shifted the course of their lives.
Sudden Changes
Ancil got a job offer with Meadow Gold Dairy in Provo, UT. He quickly took the train to Pocatello. He was there to take Bernice (paternal grandmother) to Provo, UT. A 2nd stop was Prescott, ID, for his mother. They stopped in Logan to get the marriage license. The 3rd stop was in Salt Lake City, UT. They married on April 10, 1940, in the Salt Lake LDS Temple. Chloe was the witness to their marriage. (great-grandmother) [g] Together, they had three children: Dennis Ray, Larry Dean, and Keith A. Winger.
Meadow Gold provided well for my grandfather, Ancil. His success led to promotions that required the family to relocate, including a move to Hawaii. This is a tough opportunity for the family. They returned to the States 6 months later. He became the plant manager in Pocatello, ID. He received various awards for his ice cream.[g] He retired in 1978 from the Meadow Gold plant in Pocatello, ID. He continued as a consultant with Meadow Gold until 1984.
Ice Cream Retirement
They moved to Salt Lake City to care for their son, Keith’s M.S., and be closer to Dennis and Larry. He took care of his wife. She had several illnesses that required help. Keith and Bernice both passed within 20 days of each other in 1992.
Grandpa Ancil’s dedication to the gospel of Jesus Christ was unparalleled. He served faithfully in many bishoprics, offering marriage counseling, organizing welfare efforts, and raising funds for church buildings and programs. At one point, there was no bishop’s office available, so he opened his home for interviews. My dad remembers sitting with other members, watching TV in the living room while they waited for their turn. [d] Grandpa Ancil served in the Church in some capacity his entire life, a quiet, steady pillar of faith and service.
He would often say to me, “You are my mother, you remind me so much of her.” I was born on October 19, her birthday, just eleven months after she passed away.
He passed away on February 22, 2006.
Edmund DurfeeMorley Settlement Burning
Ancestor Edmund Durfee, Mormon Martyr
Edmund Durfee (paternal 4th great-grandfather) was born on October 3, 1788, in Tiverton—a small coastal town in the late 1700s known for its farming, fishing, and shipbuilding. Many families in the area, including the Durfees, were part of the colonial and early American fabric since 1660 when Thomas Durfee immigrated to America from England.
Marriage and Family
He met Magdalena Pickle and they married in 1810. They settled in Montgomery, New York. The 6 children were born here. In 1822, the family moved to Amboy, New York. He bought some land, built a home, and had a wonderful garden filled with maple trees. The 6 more children were born here.
The family moved west to Ohio, selling their home in Amboy, in 1830. Here was baptized into the church of Jesus Christ of Latter-day Saints in 1831. In December of that year, he left for a mission for the church. He moved his family to Far West, Missouri. They were excited to join the saints. The dream was temple work and being eternally sealed together. Here, the temple site was dedicated, but never completed.
Expulsion of the Church Members
They moved once again in 1835 to Kirkland, Ohio. The Kirkland temple was completed, and Edmund was one of the few who placed the cornerstone. The last child, Nephi, was born here. They moved from Ohio as tensions rose around Mormons.
Therefore, they settled in Caldwell, Missouri. This was a dedicated county for the LDS church members. Tension grew when the church members went to vote. The governor soon ordered the expulsion of the church members.
They were driven out by violent mobs who invaded their homes, committed atrocities against women, and killed 17 men. All weapons—even household items like kitchen knives—were confiscated. Fearing for their lives and with no means to defend themselves, they fled in a state of panic.
Peaceful Living in Yelrom, IL
Therefore, in November 1838, Edmund moved to Yelrom, IL. Soon they enjoyed peaceful living and their religion for a few years. President Joseph Smith was martyred in 1844, bringing new uprisings and tensions between local communities and church members.
Murdered for A Gallon of Whiskey
“In September 1845, mobs ransacked and burned his home, barn, and grain, forcing him to escape with his family to nearby Nauvoo. A month later, Edmund joined other displaced Mormons to recover their crops in Morley’s Settlement. The property of Solomon Hancock became the central location for that effort. Sometime near midnight on November 15, 1845, a mob set fire to one of Hancock’s haystacks. Edmund and others rushed out to fight the fire and save a nearby barn from burning. A whistle was heard and the ambush began. The mobsters emerged from the darkness and began firing. Edmund was shot and immediately died. Apparently, the ambush was a form of sport for the mobsters; a gallon of whiskey was awarded to the first one who could kill a Mormon. After Edmund fell, the attackers melted back into the darkness of the night.”[h]
This family would suffer another loss when their mother passed May 17, 1850, at Council Bluffs, waiting to walk to Utah.[i]
Durfee’s Maternal and Paternal Connection
Ida Pauline Nicholas (My 2nd maternal great-grandaunt) married Henry Dennison Durfee. The connections to Ida are: William Jones (2nd maternal great-grandfather on my grandmother’s side) married Ida’s sister, Mary Ann Nicholas. George Ward (2nd maternal great-uncle on my grandfather’s side) married Ida’s sister, Eunice Alice Nicholas. On my paternal side, Edmund (paternal 4th great-grandfather) and his daughter Dolly Durfee (paternal 3rd great-grandmother) connect the paternal side. The maternal and paternal families are related through Thomas Durfee (9th paternal Great-grandfather).
All Roads To Thomas Durfee
Thomas was born in 1643 in Exeter, Devonshire, England. Immigrating to America, settling in Rhode Island as an indentured servant. He is contracted with Peter Tallsman. He has several run-ins with the law. One incident, “he was convicted of a breach of contract with his employer, Peter Tallman, and, later that year, of participating in a scandalous relationship with Ann Hill Tallman, a woman 10 years his senior and the wife of his employer.” [e]
Ann (9th paternal great-grandmother) refused to return to her husband, Peter Tallman, “he was known to be a disagreeable and volatile man. When Ann told the court that she would rather die than return to her husband, the court granted Peter Tallman a bill of divorce.”[e]
Ann and Thomas live in a common-law marriage and have 5 more children; Peter and his 2nd wife raised their first child. “Thomas and Ann were convicted of fornication and were sentenced to either lashes with a whip or a monetary fine. Thomas paid the fines.”[e] He was admitted a freeman of the town of Portsmouth, I.I., May 6, 1673.
A Man of Honor: Thomas Durfee
Above all, he became a man of honor and nobility in the community; Thomas was the town deputy. The Durfees were highly respected in the early colonies of Rhode Island and Massachusetts. “Numerous of Thomas and Ann’s descendants fought in the Revolutionary War, one of whom, Col. Joseph Durfee, was an officer in the Continental Army. Joseph served under General George Washington in battles against British General William Howe. Over the years, Durfee served on various town councils and in the state legislature. Two were prominent judges, including one who served on the Rhode Island State Supreme Court.”[l]
Ann Durfee’s Story [h]
Thomas Marries
On August 2, 1698, it is mentioned that Thomas has a wife, Deliverance Tripp. They had 2 daughters. Thomas passed on July 12, 1712. His will stated, “To wife Deliverance, and two daughters, rest of land; to wife, all movable estate. A Negro slave called Jack for life and at her death value of said slave shall be equally divided between 2 daughters.”[j]
“It was a common practice for slaves to adopt the surname of their owners, hence Jack was known as Jack Durfee. Wills and estates inventories of early residents list slaves, bequeathed to the heirs of the deceased, along with other property. Slavery was abolished in Rhode Island in 1783.”[k] Rhode Island had the highest proportion of slaveholding households in New England.[chatGPT] Today, this term is considered outdated and offensive. We include it here only as a historical reference while acknowledging Jack’s full humanity and the injustices.
Ruth loved ice cream—it was always a special treat in a cone when we visited. This homemade recipe captures the sweetness of those summer evenings and the joy she shared in every scoop.
Course Dessert
Cuisine American
Keyword dessert, family recipe, ice cream, Vanilla ice cream
Gradually add sugar and salt. Beat the mixture well.
Then add heavy cream and vanilla. Do not whip the cream before adding.
Add milk last.
Mix well. Refrigerate for 2-3 hours.
Using a dasher (an addition to a Kitchen Aid mixer or ice cream maker, follow the manufacturer’s directions.
You may add additions after 15 minutes.
Freeze the ice cream 2 ½ hours before serving.
Video
Tracy General Store, Almo, Idaho
At the heart of Almo, Idaho, stands the Tracy General Store, where a cherished tradition lives on—homemade ice cream, made in small batches right on site. Serving ice cream is more than a product; it is part of the Durfees’ legacy of hospitality. Reviews highlight homemade scoops as the store’s standout attraction.
Whether it is vanilla custard-style, chocolate, or seasonal fruit swirls, each batch connects visitors to generations past, when treats were crafted, not processed; shared, not shelved. It is more than dessert—it is heritage you can hold in a cone.
The Tracy General Store is one of the oldest continuously operating general stores in the United States. Located in Almo, residents have relied on the old-timey store since it opened in 1894[c]. A store visited often by Grandma Ruth and Grandpa Lawrence. This ia a stop for a snack and ice cream when visiting Almo for funerals.
Longtime resident Jake Bruesch recalled in a 1974 interview that, “circa 1920 Albert Tracy brought in a herd of Wisconsin cows, Holstein cows, . . . and a bunch of us bought ’em — five or ten or fifteen each . . . and started to milk ’em and bought separators and separated milk and sold the cream for a good many years.”[a].
The current owners, Kent and Janis Durfee; have continued the ice cream tradition with vanilla, chocolate, and the occasional seasonal flavors.
Vanilla Bean History
“The vanilla plant was flourishing in Mexico, and by the late 18th century, a few plants were sent to Paris, London, Europe and Asia, in hopes of producing the bean in other areas. Although the vine would grow and flower, it would not produce any beans. French colonists brought vanilla beans to Réunion around 1820.
Beaumont had been teaching young Edmond how to tend to the various plants on his estate. He taught him how to hand-pollinate a watermelon plant. Beaumont had previously planted vanilla beans, and had just one vine growing for over twenty years, but was also unable to produce any beans on the vine. Young Edmond began to study the plant and made a discovery. He carefully probed the plant and found the part of the flower that produced the pollen. Edmond then discovered the stigma, the part of the plant that needed to be dusted with the pollen to produce the bean. He used a blade of grass to separate the two flaps and properly fertilized the plant.
Shortly afterwards, while walking through the gardens, Beaumont noticed two packs of vanilla beans flourishing on the vine and was astonished when young Edmond told him that he was responsible for the pollination.”[m] Edmond was 12 when he made this discovery. He would teach other plantations on pollination. He was awarded his freedom. He was never paid for his discovery, he did outreach the govenor regarding payment, but never received a response.
Vanilla Ice Cream and Segregation
In the Jim Crow era (late 1800s–mid 1900s), racial segregation laws extended beyond schools, transportation, and public facilities — they often shaped access to leisure, dining, and even specific foods.
Southern social customs forbade Black people from being served vanilla ice cream, except on Independence Day (July 4th).
On other days, they might be limited to chocolate or fruit flavors instead.
This wasn’t a formal law everywhere, but rather a widespread racial custom and form of humiliation.
The restriction was symbolic — vanilla was associated with purity and whiteness, and denying it to Black people reinforced racist social hierarchies. [[chatGPT]
“People in Stamps used to say that the whites in our town were so prejudiced that a Negro couldn’t buy vanilla ice cream except on the Fourth of July.”[n]
Ice Cream Through History
200 BCE:China early versions of frozen desserts were made from a mixture of milk and rice packed in snow.
800-1300 AD: The Arab world introduced milk-based frozen desserts, including early forms of sherbet.
1686: England, ice cream was served at royal banquets. “Icy creams” became fashionable among the elite.
1744: USA ice cream came to America. George Washington and Thomas Jefferson were fans; Jefferson had an 18-step vanilla recipe.
1843: Nancy Johnson (USA) patented the hand-cranked ice cream freezer — democratizing ice cream for home use.
1850: On July 4, 1850, President Taylor attended Independence Day festivities at the Washington Monument grounds. He reportedly consumed:
Chilled milk
Iced water
Fresh fruits, possibly cherries
A large quantity of ice cream
He returned to the White House and soon fell seriously ill with severe stomach cramps, vomiting, and diarrhea. He passed away five days later. Ice Cream took the blame, but there was no cause of death.
Ice Cream Food Facts
Lait – Milk
A la mode – pie served with ice cream
Ice – to cool by adding ice or surrounding it with ice
Cream – to beat fat and sugar until the mixture is light and fluffy. The fat content of milk
Milch cows are female cows kept primarily for producing milk.
Churning – can be an attachment to your KitchenAid Mixer or an old-fashioned ice cream maker that uses ice and rock salt. [d]
French Ice Cream is custard-based. Milk, eggs, sugar, vanilla, salt, and cream 20%. Scald milk in a double broiler made with hot milk, stirring constantly. Cook in a double boiler until it coats a spoon. Strain and cool before churning. Churn and freeze. Creamy velvety scoopable ice cream. [d]
Philadelphia-style vanilla. Cream, milk, and sugar—no eggs. Lighter, sometimes icier, Cleaner, and more delicate (ideal for fruit or fresh flavors or vanilla). The base is uncooked, making it faster and easier. Quick to make [chatGPT]
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 or ice cream memory? Share here using #4chionstyle #4chionfoodie
A Taste of Family History on Our Lifestyle Blog
Reference
166 Ibid., p. 7; Elba Ward, Cassia Stake, Historical Records and Minutes, 1881-1904, Manuscript #LR2566 23, Church of Jesus Christ of Latter-Day Saints Historical Department, Salt Lake City, Utah; B. Ward, “History of Almo, n.p.; Jake and Ida Bruesch, interviewed by AW. Dawson, Oral History #180, p. 16. Accessed here https://www.nps.gov/parkhistory/online_books/ciro/hrs2n.htm?utm_source=chatgpt.com
FamilySearch. (n.d.). Thomas Durfee’s will [Digital image of historical document]. FamilySearch khttps://www.familysearch.org/en/tree/person/memories/27J3-NQ2
FamilySearch. (n.d.). Thomas Durfee—Spawning a Noble Family from Trouble and Scandal Memory]. FamilySearch. Retrieved July 2, 2025 https://www.familysearch.org/en/tree/person/memories/27J3-NQ2
Cinnamon rolls and Lucy Jane go hand in hand. While we don’t have her exact recipes or written memories, the tradition of warm, homemade cinnamon rolls has been passed down through generations, and we know it began with her.
Lucy Jane was a mother and grandmother deeply rooted in faith, family, and the land. She was known for her baking, her vibrant gardens, and her devotion to raising a home filled with love. Farm-to-table wasn’t a trend for her—it was simply the way she lived.
She managed both the farm and the kitchen, creating meals that brought people together. Her skills and techniques were passed on to my mother and grandmother, shaping the way our family cooks, gathers, and loves today.
Though the recipes may not be written, the legacy of Lucy Jane’s kitchen lives on—in every batch of cinnamon rolls made with care and shared with joy.
The Sweetest Smell
There are few things in life as comforting as the smell of cinnamon rolls baking on a chilly morning. For me, that scent is more than just sugar and spice—it’s a time machine. It takes me straight back to the heart of my childhood, to the kitchens of two remarkable women: my mom and my grandma.
My earliest memories are filled with the soft hum of the mixer and the gentle clatter of pans as my grandma worked her magic in her kitchen. She never needed a timer. She just knew when the dough had risen enough or when the rolls had turned that perfect golden brown. Her cinnamon rolls were a ritual, an offering of love wrapped in butter and sugar, always ready for holidays, snow days, or just because.
Mom learned from the best. When I was little, I’d perch on a chair in our kitchen, watching her hands—so much like Grandma’s—press the dough flat, sprinkle it with cinnamon and brown sugar, then roll it up with care. I loved how she’d let me help slice the roll into perfect spirals, each one like a little cinnamon galaxy, sweet and endless.
When the rolls baked, the whole house would fill with that warm, buttery scent. It wrapped around me like a blanket, telling me I was safe, loved, and home. I’d press my nose to the oven window, watching the sugar bubble and caramelize, counting down the minutes until we could dig in.
No store-bought pastry ever came close. These weren’t just cinnamon rolls—they were family history. A pinch of Grandma’s patience, a dash of Mom’s joy, and a whole lot of love in every bite. They tasted of early Saturday mornings in pajamas, of flour-dusted hugs and laughter at the kitchen table. They tasted like childhood.
Now, even as the years go by and my life takes me farther from that kitchen, I still carry the memory. Sometimes, my wife will bake a batch for me, trying to recreate the magic. They’re never quite the same—but they’re close. And when that familiar scent fills my home, I close my eyes and smile, because for a moment, I’m a kid again, and everything is warm and good and sweet.
Just like Mom’s. Just like Grandma’s.
Contributed by Uncle Troy Dennis
Lucy Jane, Ruth Ilene, Eillen Joan, and Tammy Ann
Lucy Jane’s Story
Lucy Jane was born January 12, 1887, in Wilard, Utah, to Susannah Viola Pettingill and James Lewis Bronson. At the age of three, the family moved to Raft River, and she attended school there. They later moved to a ranch at Almo. Her mother died in 1904. She left eight children, most of them very small, and some of them were also suffering from typhoid fever.
Lucy stepped up to assist in raising her siblings. She married Ernest Dennis, Albion, on April 11, 1906. She was pregnant at the time of their marriage. The marriage was later solemnized in the Logan Temple on June 7, 1922. They had 5 children: 2 sons, 3 daughters. The 2 sons passed by suicide. 18 grandchildren, 52 great-grandchildren, and 17 great-great-grandchildren.
Her hobbies were gardening, baking, and making quilts. She made over 100 quilts, most on a foot treadle sewing machine. Her son, Ross, finally put a motor on the machine. Her lifetime span went from horse and buggy to cars, planes, landing on the moon, and the first personal computer. She lived in Springdale, UT, Oakland Bay, CA,** and Rubert, ID. Her husband died in 1969. She moved to Burley in 1971; this is where she lived out her life. Lucy Jane died July 10, 1984.
Great Grandma Lucy Quilt Lucy Jane Quilt SquaresSquare Representing Nauvoo IL Babies’ Names Born on Plains on Baby Jenna’s Foot
Miscellaneous
Lucy Jane’s Quote, “Long life is a lot of hard work, keep busy.”*
The burning of toast, not just burnt but burning, was a morning treat for Grandma Lucy Jane. She loved this cooked in the oven on broil. A treat I would make for her each morning when spending time at her Burly home. She would go out and garden in the morning. The afternoon brought a praline and cream ice cream cone from the A&W across the apartment parking lot. I was sent to get the treat, not sure how they made the journey home. We would sit outside and eat the treat. Days with Grandma Lucy were filled with game shows, soap operas, and gardening.
She made me a quilt that brought me so much comfort, warmth, and peace many nights. In 1997, I took that quilt apart as it was fraying. I made a quilt that connected the past with the current generations. This quilt had the living generation for the Mormon pioneers’ feet, with the names of the ancestors who made the trek west. Her influence in my life is there every day.
Passed down through generations, Lucy Jane’s cinnamon rolls are a taste of home. Pillowy, gooey, and always best enjoyed warm, with extra icing and a story or two.
Course Dessert
Cuisine American
Keyword cinnamon rolls, dessert, family recipe, Food, Hertiage, Recipe
Warm the milk mixture:Heat the milk, butter, salt, and sugar/honey in a saucepan until the butter melts. Let it cool to lukewarm (about 110°F).
Mix the dough: In a large mixing bowl or Kitchen-Aid, add 3 cups of flour and yeast, add the warmed milk mixture, and blend well. Add eggs to the flour and mix well. Gradually add more flour (1 cup at a time), blending well after each addition until a soft dough forms. The dough should be slightly sticky but pull away from the sides of the bowl.
Knead: Turn the dough onto a floured surface and knead for 8–10 minutes, or until smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.
Shape the rolls:
Punch dough down rest 10 min.
Roll it out into a large rectangle (about ¼-inch thick). Spread the dough with softened butter, then sprinkle the cinnamon sugar evenly over the surface. Add the additions you want in your cinnamon rolls.
Roll the dough up tightly from the long edge. Slice into 1–1½ inch pieces and place in a greased 9×13-inch pan (or two smaller pans).
Cover and let rise again for 30–45 minutes, until puffy.
Bake at 350°F (175°C) for 20–25 minutes, until golden brown.
Make the filling:
Mix brown sugar and cinnamon in a bowl.
Icing (optional):
Mix powdered sugar, softened butter, milk/cream (add 1 TBLS at a time), and vanilla. Drizzle over warm rolls as a glaze or cool and ice.
Video
Notes
This recipe is based on Grandma Ruth’s Basic Sweet Rolls.
Basic Sweet Rolls
Susanna Viola
Susanna Viola was born on 28 December 1864 in Willard, Box Elder, Utah Territory, to Elihu Ulysses and Emma Maria Zundel Pettingill. She was the oldest of eight children, four girls and four boys.
Her family came to the Utah Territory with the James C. Snow Company in 1852. Starvation was the struggle on the trail. They killed a couple of buffalo for meat on August 1. They had to rely on buffalo chips for fuel because there were no trees.
They had a severe snowstorm on October 1 and could not travel because it was so severe. On October 5, there were 5 wagons from the valley bringing flour; they were becoming destitute for food. They finally entered the Salt Lake Valley on October 9, 1852.
Susanna sang in the Tabernacle Choir when Evan Stephens was director. James and Susanna settled in Willard, Utah Territory, where three of their children were born. They moved from Willard to Almo, Idaho, before 1889. The rest of their children were born there. Her husband was a rancher with cattle and sheep. Susanna died at the age of 39, on September 18, 1904, in Almo, Cassia, Idaho, “from a typhoid fever epidemic that hit the little town of Almo. She was silently buried in the Sunny Cedar Rest Cemetery, Cassia, Idaho.”***
Susanna Viola Pettingill
Cinnamon Rolls
Cinnamon rolls evoke the senses and memories. The memories of Halloween cinnamon rolls. Grandma Ruth’s baking bread smell and cinnamon would fill the air when visiting on occasion. You knew it was ice cream and a cinnamon roll treat. The cinnamon roll traces back to Sweden’s kanelbulle and Germany’s schnecken, both sweet, spiced bread rolls. Immigrants from Scandinavia and Germany brought these recipes to the U.S. in the 18th and 19th centuries.
In the early 1900s, American bakers began modifying traditional recipes with richer ingredients: more butter, sugar, and often a glaze or frosting. The U.S. version became sweeter and heavier, often served warm and sticky. (Facts generated by ChatGPT)
Aunt Tara Lynn, mother to 3 cute little boys, took the cinnamon rolls on a new journey with her Cinnamon Roll Cookies. This recipe may be found on Lemon8. The family recipe has been altered from Grandma Ruth’s Basic Sweet Rolls to create these cinnamon rolls. Tammy Ann created this to work well with modern equipment and taste. Remember to try the recipes and accommodate your family’s tastes and changes in food culture. Keep the ancestors’ recipes to pass down.
Sugar in Southern Idaho
Almo, Idaho, is a small rural community near the City of Rocks National Reserve in Southern Idaho. While Almo itself wasn’t a hub for sugar production, it is historically tied to the sugar beet industry, which was a major agricultural force in southern Idaho in the late 1800s and early to mid-1900s.
Sugarbeet farming expanded rapidly in Cassia County and neighboring areas like Burley, Declo, and Rupert, with irrigation from the Minidoka Project.
The Amalgamated Sugar Company, founded in 1897, operated multiple processing plants in southern Idaho and played a key role in the region’s economy.
While Almo’s terrain is more suited for ranching and dry farming, residents may have:
Participated in sugar beet harvests in nearby towns.
Traveled seasonally for work in beet fields.
Sold or traded crops like wheat or livestock to neighbors engaged in beet production.
Sugar was precious and rationed, especially during the Great Depression and World War II.
Many recipes used honey, sorghum, or fruit as sweeteners when sugar was scarce.
Traditional sweets (like cinnamon rolls or pies) often featured minimal sugar, relying on flavor and texture over sweetness. (Facts generated by ChatGPT)
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
**United States of America, Bureau of the Census; Washington, D.C.; Seventeenth Census of the United States, 1950; Record Group: Records of the Bureau of the Census, 1790-2007; Record Group Number: 29; Residence Date: 1950; Home in 1950: Oakland, Alameda, Ca
97th Oscars Celebration sounds incredible! Wolfgang Puck is a legendary chef, is the Chef for the Oscars® celebration, for the 30th year in a row is such a remarkable tradition. His culinary expertise is known for creating a luxurious yet approachable dining experience. It must be amazing to see how he keeps innovating the menu while keeping things classic for such a prestigious event.
The Academy is dedicated, “to implementing initiatives to operate as an environmentally responsible organization and ultimately reach carbon neutrality. Collective efforts are designed to account for our emissions, improve waste diversion, and pilot new organizational programs and technologies in line with best practices.”
Steps taken to complete this are:
Eliminating single-use plastic water bottles and encouraging reuse by providing water refill systems
Digital distribution of Oscar event tickets, parking passes and event details.
Working with vendors, suppliers and partners committed to sustainability.
Since 2013, the Governors Ball has offered more than 50% plant-based and vegetarian dishes.
Food served is responsibly sourced, sustainably farmed, or listed on the Monterey Bay Aquarium Seafood Watch recommendation list.
After the event, food is donated to Chefs to End Hunger.
Energy-efficient LED lights and battery-operated LED candles are used throughout the event.
Insight to the Oscars Celebration
Puck’s 30 years at the Oscars’ Governor Ball has brought about the best of food celebrations. Wolfgang Puck has revolutionized the dining landscape with a singular focus: to exceed expectations whenever our guests gather for a meal. There are 70 new dishes for the 97th Oscars Celebration. Pastry chefs Kamel Guechida and Garry Larduinat will feature around 30 desserts
Champagne Lallier is the champagne for the 97th Oscars Celebration. They were founded in 1906 in Aÿ, one of the few villages classified as ‘Grand Cru,’ and embodies a legacy of craftsmanship and Fresh Perspectives that mirror the artistry celebrated at the Oscars®.
The Governors Ball Press Preview The Governors Ball Press Preview Charles Joly, award-winning & Eric Van Beek, mixologists,
97th Oscars Celebration Menu
Tray Passed
Do you have a favorite dish or type of food that Wolfgang Puck is known for serving at the Oscars? Or any memorable moments from his previous menus?
Smoked Salmon Oscar Matzoh
Miniature Wagyu Cheeseburger House Remoulade, Cherry Tomato, Cornichon
Approximately 1/2 Pound Frozen Puff Pastry, Defrosted Following Package Instructions
1 Cage-Free Egg
Instructions
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. Recipe By Wolfgang Puck, Adapted From“Wolfgang Puck Makes It Easy,” Rutledge Hill Press, 2004
Combine all ingredients in a shaker with ice. Shake thoroughly and strain into a collins glass over large format ice cube. Garnish with citrus slice. Created By Charles Joly
Stay tuned here for all things 97th Oscars Celebration award night.
Root veggie soup is a great way to welcome the autumn season and staying warm throughout the winter season. Root vegetables are packed with fiber and antioxidants, and low in calories, fat, and cholesterol.
Soup History
Campbell’s state, “In Xianrendong Cave, Jiangxi Province, China, the first example of a soup bowl was discovered and thought to date back to 20,000 BC. The ancient pottery showed scorch marks, which would suggest the user was making sl’s hot soup of some kind.”
Soup is enjoyed world-wide throughout history. Italy took Gazpacho to Spain. Japan introduced dried ramen soup in the late 1800s. Campbell’s brought condensed soup to the US in 1897, by Dr John T. Dorrance. Soup is as popular today as it has been in the past. It is a tradition for religious celebrations, holidays, and seasons.
Root Veggie Soup Your Way
You can add a white bean, corn, and a favorite roasted squash. Together, they complement amino acids this forms complete proteins, often call Three Sisters.
You can add a cooked crumbled spicy chicken sausage. Cook sausage then add the last 30 mins. of simmering soup.
You can roast the veggies instead of sauteing with 1 tsp. of each herb, 2 TBPS olive oil tossed with herbs. Cover veggies with oil mixture. Roast in oven at a 375° until veggies are tender not soft with a fork.
What is your favorite soup? Post your recipes on social media and images using #4chionstyle #4chionfoodie
Chocolate Bark Oscar® Style is a Wolfgang Puck Favorite chocolate recipe. This elegant simple dish is a great desert at any Oscar party. You can get the same chocolate on Amazon. Then let the creating start.
Chocolate Bark Recipe
The 95th Oscars® will be held on Sunday, March 12, 2023, at the Dolby® Theatre at Ovation Hollywood and will be televised live on ABC and in more than 200 territories worldwide.
Stay tuned here for all things Oscars® 2023 from nominations to award night.
Queen Elizabeth II’s drop scones recipe sent to President Dwight David Eisenhower, on January 24, 1960. Eisenhower enjoyed the drop scones while staying at Balmoral.
The Queen was a simple eater. She ate a similar menu each week. Therefore all new menu items required the Queen approve.
Drop Scones Ingredients
The drop scones also known as scotch pancake is a treat to enjoy for breakfast, brunch or afternoon tea. Therefore there is a a way to best eat the drop scones with clotted butter (a favorite of the Queen) on top of the jam, fresh fruit, or maple syrup.
Caster SugarCaster Sugar
Drop Scones
4 teacups flour (3/4 cup= 1 teacup) (360g) 4 tablespoons caster sugar (56.7g)(sugar with a texture between regular sugar & powdered sugar you can create this sugar by pulsing 1 cup(128g) white sure in a blender) 2 teacups milk (180g) 2 whole eggs (100g) 2 teaspoons bicarbonate of soda (baking soda) (8.4g) 3 teaspoons cream of tartar (14.3g) 2 tablespoons melted butter (28.3g)
Beat eggs, sugar, and about half the milk together, add flour, and beat well together adding remainder of milk as required, also bicarbonate and cream of tartar, fold in the melted butter. Do not let the mixture stand to long before cooking. Place on a hot griddle (375ƒ) for cooking (this is key to success with these scones). These are thicker and smaller than American pancakes. Serves 16 calories 268 per serving.
The 94th Oscars® Governors Ball returns after a break during Covid pandemic. The evening theme is Movie Lovers Unite. This after party will continue to unite with unifying elements of film.
Jon Gray, Pierre Serrao, and Lester Walker of Ghetto Gastro Master Chef Wolfgang Puck The Governors Ball Press PreviewThe Governors Ball Press Preview The Governors Ball Press Preview
Food Governors Ball
Chef Wolfgang Puck and Wolfgang Puck Catering is partnering with Ghetto Gastro’s to plan and prepare this year’s menu. There will be many of the traditions with mac-n-cheese, Smoked Salmon Oscar® with Iranian Osetra Caviar on Brioche, and gold covered Oscars®. Ghetto Gatro’s is brining masterfully blended influences from the African diaspora, global South ingredients and hip-hop to create offerings that address race, identity and economic empowerment.
94th Oscars® Governors Ball Cocktails and Wine at Governors Ball
Tequila Don Julio is proud to donate in support of the Academy of Motion Picture Arts and Sciences’ Governors Ball for the fifth consecutive year. As Mexico’s original luxury tequila, Tequila Don Julio is meant to be enjoyed during true moments of genuine 94th Oscars® Governors Ball celebration.
Francis Ford Coppola Winery will premiere two limited-edition wines in honor of the 94th Oscars®. The Francis Ford Coppola limited-edition 94th Awards Wines are housed in glistening gold colored bottles, and are crafted as symbols honoring the significant talent, passion and hard work achieved throughout the entire film industry.
Actors and filmmakers will be sipping all night long at the 94th Oscars®. Fleur de MIRAVAL – the only Champagne house exclusively devoted to Rosé Champagne.
Charles Joly, Don Julio The Governors Ball Press Charles Joly, Designer Official Don Julio Oscar® Cocktails Charles Joly, Designer Official Don Julio Oscar® Cocktails Catherine Cutter and Herbert Fabre of Fleur de Miraval
1 Tbsp Parmesan ¼ tsp Pink Peppercorns, toasted and ground
½ tsp Black Peppercorns, toasted and ground
¼ tsp Green Peppercorns, toasted and ground
1. Bring 2-3 quarts of water to a boil in a pot. Add 2 Tbsp of salt to the water and then the pasta. Cook for about 8 minutes or to al dente. Strain.
2. In a heavy bottom pot, melt butter and then whisk flour into the melted butter. Continue to whisk for two minutes on low heat avoiding any color.
3. Add milk to the butter and flour mixture continuing to stir until the milk thickens to a creamy consistency and coats the back of a spoon.
4. Add white cheddar, stirring to melt the cheese into the milk. Add ground pink and black peppercorns. 5. Add the pasta to the pot and stir in the Parmesan. Season to taste with salt and pepper.
6. Serve!
CHOCOLATE BARK
CHOCOLATE BARK
Yield: Serves 16 Recipe courtesy Wolfgang Puck Catering
INGREDIENTS
1 pound dark chocolate (64 to 70 percent cocoa content), coarsely chopped
1/4 cup roasted pecan halves
1/4 cup coarsely chopped roasted macadamia nuts
1/4 cup roasted shelled pistachio nuts
1/4 cup roasted shelled sunflower seeds
1/4 cup dried cherries
1/4 cup chopped dried apricots
INSTRUCTIONS
If you start with raw shelled nuts, put them in a single layer in a baking pan and roast them in a preheated 350°F oven until golden, about 6 minutes; then remove them from the oven and cool to room temperature before making the bark.
Line a baking sheet with parchment paper. Put the chopped chocolate in a microwave-safe bowl. Put the bowl in the microwave, set the power level to medium, and microwave for 20 seconds. Stir the chocolate with a rubber spatula and, if not smoothly melted, microwave again for 20 seconds longer. Continue only until the chocolate is smooth. Spread the melted chocolate on the parchment-lined baking sheet to a thickness of 1/4 inch. (It’s okay if the edges of the spread-out chocolate aren’t neat, since you’ll be breaking it up.) Immediately sprinkle the pecans, macadamias, pistachios, sunflower seeds, cherries, and apricots over the still-melted chocolate. Leave the chocolate to set until solid, about 20 minutes at cool room temperature or 5 to 10 minutes in the refrigerator. Break the chocolate into rough serving pieces and store in a covered container at cool room temperature until serving time
A BRONX COCKTALE
Ingredients:
▪ 1¼ oz Tequila Don Julio Reposado ▪ ¼ oz Rhum Vieux ▪ ¾ oz Fresh Lime Juice ▪ ½ oz Mango Juice ▪ ½ oz Coconut Milk ▪ ½ – ¾ oz Honey Syrup (2:1 ratio)
New York Ssam, Shiso Leaf, Nori, Pickled Fresno Chili, Cilantro, Sesame Seeds (made without gluten)
GNOCCHI ROMANA
English Peas, Baby Carrots, Fresh Peas of the Season, Pea Butter, Asiago (vegetarian)
BRAISED SHORT RIBS
Pommes Aligot, Sautéed Rainbow Swiss Chard, Braised Short Ribs with Caramelized Shallots, Pickled Mustard Seeds (made without gluten)
WOOD FIRE PIZZA OVEN
Margherita Pizza
Vegan Puttanesca Pizza
In The Kitchen
117 Chefs
25 pounds of Nishiki Rice
1080 Whole Eggs
10 Whole Yellowtails
300 pounds of Smoked Salmon
400 pounds Jidori Chicken
15 pounds of Caviar
6 pounds of Truffles
100 Lobsters
3 cases Harry’s Strawberries
5 cases Local Raspberries
60 pounds Yukon Gold Potatoes
65 pounds Miyazaki Wagyu Beef
20 pounds Local English Peas
40 pounds Jackfruit
10 pounds Purple Ninja Radish
25 pounds Baby Rainbow Carrots
25 pounds Baby Planet Carrots
20 pounds Baby Turnips
40 pounds Baby Anise Fennel
25 pounds Premium Frisee
465 pounds Baby Green Romaine Lettuce
40 pounds Black Tuscan Kale
300 pieces Baby Lolla Rossa Lettuce
25 pounds Sugar Snap Peas
65 pounds Heirloom Mix Beets
50 pounds Local Rainbow Chard
4 cases Organic Rucola
100 pounds of Ground Beef 30 pounds of Prime New York
120 pounds of Ahi Tuna
25 pounds Valbrasco Feta
56 pounds of Jumbo Lump
50 pounds of Mozzarella
30 pounds of Fontina
30 pounds of Parmesan Reggiano
1600 Housemade Mini Brioche Buns
40 pounds of Duck Breast
25 Gallons of Alta Dena Whole Milk
2,600 Sesame Miso Cones
Ray Dolby Ballroom on the top level of Hollywood & Highland® immediately following the Oscars® broadcast.
The 94th Oscars® will be held on Sunday, March 27, 2022, at the Dolby® Theatre at Hollywood & Highland in Hollywood and will be televised live on ABC at 8 p.m. ET/5 p.m. PT and in more than 200 territories worldwide. Stay tuned here for all thing Oscars®.
Party At Home this is the year to enjoy a big at home party with family and friends, while watching the 73rd Emmys®. Present an evening of elegance and entertainment with these party ideas and recipes.
Ben Whinshaw Governor’s Ball
Party at Home ~ Décor & Viewing Fun
Beautiful elegant floral arrangements with crystals in the center of each flower goes with this year’s glitz and glamour logo. You can contact your local florist for the best arrangements or shop the local Costco for exceptional variety of flowers. Place large pillows around the room on the floor for comfortable floor sitting during the show.
Include gold decorative items with an interesting shape or texture that will harmonize with the key art. Your party at home can include gold or shimmery fabrics from your local fabric store can create beautiful table covers, drapes around your flat screen, runners and napkins that add a pop of Emmy® gold. Sprinkle the tables with Swarovski crystals or rhinestones found at your local craft store.
Create a fancy selfie area for your party at home in the corner of the room with draping. You can print an enlarged copy of this year’s artwork or award themed selfie items. Don’t forget to #Emmys in your Instagram posts.
Party at Home ~ Viewing Fun
Print up a nomination card and have your guests fill out their predictions prior to the show starting. You can have prizes for the most correct answers overall and in drama and comedy.
You can divide guests into groups to play play a trivia game (printable trivia fact sheet) to play during commercials. The winning team earns a prize.
Prize ideas:
T-shirts, mugs or merchandise from a favorite TV Show
Go to your local party store for great themed award show items
A cocktail recipe book and a beautiful cocktail shaker
A special bottle of Sterling wine, Ferrari Trento Sparkling wine, or Ketel One Vodka.
A pair of wine or champagne glasses for toasting all the winners
Find the most elegant gifts at your local dollar store
Party at Home ~ Recipes
This is the time to enjoy fun new elegant or simple menu. Please find simple and elegant menu planning from cocktails to main course to yummy dessert below:
Grilled New School Quality American on Sourdough Bread with Tomato, Balsamic Onion Jam, and bacon
by Chef Eric Greenspan Yields: 4 sandwiches Ingredients For the sandwiches:
8 slices sourdough,
1 lb. New School Quality American, sliced in 1oz slices (substitute other American Cheese where unavailable)
1-2 tomatoes, sliced into 8 slices
8 slices good bacon, crisped
¼ lb. butter, unsalted and softened For the jam:
1 oz. vegetable oil
2 red onions, thinly sliced
½ cup balsamic vinegar
1 tablespoon sugar
Salt to taste Directions To make the jam: In a large sauce pot, heat the oil and sweat the onions. Add the sugar and vinegar and bring to a simmer. Cook slowly until vinegar completely reduced, approx. 45 minutes to an hour. Add salt to taste. To build the sandwiches: On each slice of 4 pieces of bread, spread ½ tablespoon of onion jam. Add 4 slices to New School Quality American cheese, top with two slices of bacon and two tomato slices. Top with additional slice of bread. Spread butter end to end on each side of the sandwich. Griddle on a 375 degree griddle until crispy and golden brown on each side and the cheese is melted. Cut in half and serve.
Candy-Popping Milk Chocolate Peanut Butter Pops
by Chef Sherry Yard Yield: 24 pops
Ingredients
8 oz. Valrhona Jivara Milk Chocolate (or your favorite)
½ cup Peanut Butter, creamy
1 cup Puff Rice Cereal
4 packets Pop Rocks (or more as desired) Directions
Melt the chocolate in a microwave bowl to 90 degrees F.
With a rubber spatula or spoon, fold in the peanut butter, rice cereal and pop rocks.
Place 1 Tablespoon of base 1 inch apart onto sheet tray lined with wax parchment paper.
Press flat and inset lollipop stick
Top stick with 1 Tablespoon additional spoonful to secure stick.
Once tray filled refrigerate for 30 min – 1 hour, set. Note: Keeps 1 week in refrigerator
Seven Minute Martini Classic
Seven Minute Martini Classic Size
INGREDIENTS 6 OZ Ketel One Vodka 3 OZ Bianco Vermouth 4 OZ Water 5 Dashes orange bitters
STEP #1 Combine Ketel One Family made Vodka, Bianco Vermouth, water, and orange bitters in a bottle or large mason jar. Chill until ready to serve.
STEP #2 Use a vegetable peeler to cut a long, wide piece of grapefruit peel.
STEP #3 Curl and place into french press (or other infusing vessel) with dried mint, 1/2 slice peach and hibiscus tea.
STEP #4 Pour over pre-chilled cocktail into french press for serving.
TO SERVE Pour small portions of the infused drink into martini or coupe glasses every 90 seconds. Watch the flavor and presentation transform over the course of seven minute. Each infusion serves 3 cocktails. For a fresh twist try using a mint bouquet instead of dried mint. Makes 6 cocktails.
Cafe Oranje (A cocktail enjoyed at Sheraton Grand at Wild Horse Pass this is not their recipe)
1.25 oz. Ketel One® Vodka Oranje
1 oz. espresso coffee cold brew
.5 oz. simple syrup
.25 oz. Kahula
Combine all ingredients in a mixing glass. Shake with ice and fine strain into a chilled coupe glass over ice. Garnish with with 1/8 orange slice.
Sheraton Grand at Wild Horse Pass
Emmys® 2021 Cafe Oranje Cocktail
Here are previous taste sensations from Patina and Chef Joachim Splichal that you can make at home. Note that you can half the quantities depending on the size of your gathering and desire for leftovers:
NICK + STEFS PRIME BEEF TENDERLOIN: (Serves 12)
1 5 lbs. prime beef tenderloin 2 oz. unsalted butter 6 each thyme sprigs 4 each garlic cloves Kosher salt & ground black pepper
Method: Preheat oven to 400°F. Season beef tenderloin with salt and pepper on all sides. Over medium-high heat in a cast-iron pan, sear beef tenderloin until golden and caramelized on all sides. Add butter, thyme and crushed garlic to the pan and baste the beef with the frothy melted butter. Once basted, place in the oven and cook until medium rare, approximately 15 minutes. The internal temperature should be roughly 125° if using a meat thermometer. Remove from the oven and allow beef to rest for at least 10 minutes before cutting and serving.
Party At Home Dinner Emmys
WHITE CHEDDAR POTATO GRATIN:
4 lbs. Russet potato, peeled and finely sliced 6 each shallot, finely sliced 6 each garlic cloves, chopped 2 cups whole milk 4 cups heavy cream 2 tablespoon kosher salt 2 tablespoon thyme leaves, chopped 6 oz. White cheddar, grated 4 oz. Parmesan cheese, grated
Method: Preheat oven to 350°F. In a heavy bottomed pot, sweat garlic and shallots until soft and fragrant. Add cream, milk, salt, and thyme leaves and reduce by half. While the milk and cream mixture is reducing, peel and slice the potatoes as thinly as possible and cover in cold water to prevent browning. Prepare a 8×10 inch heavy bottomed casserole dish with cooking spray or butter. Arrange one layer of the sliced potatoes into the bottom of the casserole dish. Carefully cover the potatoes with the reduced cream. Sprinkle with the white cheddar and parmesan. Place a second layer of potatoes and again cover with cream mixture and grated cheeses. Continue this process until the casserole dish is completely full. Add one final layer or the grated cheeses and cover the casserole dish with aluminum foil. Bake the gratin for 1 hour at 350°F, remove foil and bake for an additional 20 minutes to brown the top of the gratin. Remove from the oven and allow to cool for 15 minutes before serving.
FILIPINO BBQ CHICKEN SKEWERS (Makes 12 Skewers)
1/2 cup soy sauce 1/2 cup banana ketchup 1/4 cup lemon juice 1/2 cup brown sugar 1 teaspoon finely minced garlic 1 teaspoon finely minced ginger 1/2 teaspoon sesame oil 1 teaspoon kosher salt 1 teaspoon ground black pepper 4 lbs. organic chicken thigh meat, cut into small cubes 12 bamboo skewers – pre-soaked in water for 30 minutes 1/2 cup finely sliced scallions Banana ketchup for dipping (recipe and instructions below)
Method: Combine first 9 ingredients to make a marinade. Marinade the chicken for at least 4 hours, preferably overnight. Thread chicken onto skewers and brush with oil. Cook over a grill, turning as needed and brushing with reserved marinade, until charred and cooked through, about 10 minutes. Transfer to serving platter and garnish with sliced scallions and additional banana ketchup sauce alongside.
Banana Ketchup (yummy)
2 tablespoons vegetable oil 1/2 cup chopped Vidalia onions 2 teaspoon finely minced garlic 1 jalapeño seeded and minced 2 teaspoon finely grated ginger 1/2 teaspoon ground turmeric 1/4 teaspoon ground allspice 2 cups mashed ripe bananas 1/2 cup white wine vinegar 2 tablespoon honey 1 tablespoon tomato paste 2 tablespoon soy sauce 1/4 cup brown sugar
Method: Cook onions in vegetable oil over medium heat until soft, about 7 minutes. Add the garlic, jalapeño, ginger, turmeric and allspice, and cook about 1 minute. Add the tomato paste, bananas, vinegar, honey, soy sauce and brown sugar. Continue cooking an additional 15 minutes, stirring often. Let cool and refrigerate.
GREEN GODDESS CHOP SALAD (Serves 8)
1 cup baby zucchini, blanched 1 cup asparagus tips, blanched 1/2 cup English peas, blanched 1/2 cup edamame, blanched 1/2 cup green romanesco florets, blanched 1/2 cup shishito peppers, lightly grilled 8 each broccolini, blanched 2 heads baby artisan lettuce, leaves picked washed 1/2 cup Green Goddess dressing
Method: Prepare the vegetables as stated and cut all into bite-size pieces. Wash and dry the lettuce leaves and cut into a bowl. Combine with cut vegetables and drizzle with the green goddess dressing. Carefully toss and serve. Garnish with fresh tarragon leaves and fennel frond.
Green Goddess Dressing
2 cups watercress, picked leaves, washed 1/2 cup basil leaves 2 tablespoon chives, chopped 2 tablespoon tarragon leaves 1 lemon — zest and juice 1/2 cup mayonnaise 2 tablespoons crème fraiche 1 each anchovy 1/2 tablespoon Dijon mustard 2 each garlic cloves
Method: In a blender mix lemon juice, mayonnaise, crème fraiche, anchovy, Dijon mustard, and garlic cloves. Puree until smooth adding a small amount of water if the mixture becomes too thick. Add the fresh herbs and lemon zest to the blender cup and carefully pulse to combine and fully mix the herbs and the pureed base. “EMMY®” MACARONI AND CHEESE (Serves 5)
1 lb. box Dececco Ziti Cut No. 118 Pasta 2 quarts half and half 3 whole shallots, peeled and sliced 10 cloves of garlic, sliced 2 branches fresh thyme 1 bayleaf Ground or fresh grated nutmeg Kosher salt Freshly ground white pepper cup unsalted butter 3/4 cup sifted flour 15 slices Vermont white cheddar, sliced very thin
Method: Cook box of pasta in 2 quarts of boiling half and half, that has sliced shallots, sliced raw garlic, thyme, bayleaf, salt and pepper, and just a touch of nutmeg. Cook the pasta 1/2 of the way, then use a slotted spoon to lay out on a parchment lined tray in a single layer and chill. Make a sauce bechamel, by adding a blond roux to the poaching liquid, and simmer for 5 minutes only. (if it reduces too much, add a touch of cream or milk). Strain thru a sieve. Blond roux: Melt the butter in a saucepan without letting it brown. Add flour to butter and cook whisking, for 4 minutes. The color should be blond or very light gold. Use a basting brush to paint/glaze the macaroni with bechamel, and chill. Once cold, cut into 15 equal-sized circles or squares. Place one slice of cheese on each macaroni square/circle, and stack up 3 high, giving you 5 three-layer Macaronis. Cover with plastic in the refrigerator, so as not to absorb odors.When ready to serve, place in a pre-heated 350 degree oven until hot throughout.
DARK CHOCOLATE BROWNIES WITH BOURBON SAUCE
1 & 1/3 cups butter, softened 2 and 2/3 cups sugar 4 eggs 3 teaspoons vanilla extract 2 cups all-purpose flour 1 cup baking dark cocoa powder 1/2 teaspoon salt Confectioners’ sugar, optional
Baby Bourbon Caramel Sauce: 1 cup sugar (+ 1/4 cup water) 1/2 cup heavy cream 1 tablespoon Hudson Baby Bourbon pinch of sea salt
Method: For the brownie: In a large bowl, cream butter and sugar until light and fluffy; beat in eggs and vanilla. Sift together the flour, cocoa and salt; gradually add to the butter, sugar and egg mixture. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until the top is dry and the center is set. Cool completely and cut into bars or squares. Dust with confectioners’ sugar if desired. Baby Bourbon caramel sauce: Simmer sugar and 1/4 cup water on medium heat, swirling in the pan – NOT stirring -for about 15 minutes, or until a deep amber color is reached. Watch closely as not to let it burn. Turn off burner, remove from heat and slowly add cream while stirring. Add a pinch of salt and bourbon and place back on still-warm burner for another minute while stirring. Transfer to a heat-safe dish or container and let cool in the refrigerator. Drizzle over a plate of cooled, dusted brownies, or pipe a design of whipped cream onto each brownie and then drizzle! Enjoy!
CHOCOLATE CROISSANT BREAD PUDDING (Serves 4)
1/2 cup milk 4 cups cream 1 cup egg yolks 1/4 cup sugar 1 lb. torn croissants (4 croissants 4 oz each) 1/4 cups dark chocolate chips Icing sugar, for dusting
Method: Preheat oven to 300°F. Place the milk, cream in a small saucepan over medium heat and cook, stirring, until just below the boil. Remove from the heat and set aside. Place the egg yolks and sugar in a large heatproof bowl and whisk to combine. Gradually whisk the warm milk mixture into the egg mixture to combine. Arrange the croissants in a 12 cm x 18 cm 1.5-litre-capacity baking dish, layer with chocolate chips. Pour over custard and cook for 25 minutes in a bain-marie or until golden and just set.
What will you be serving at your Emmys® party at home? Post your menu here #4ChionFoodie. The Emmys will be broadcast on Sunday, Sept. 19 (8:00-11:00 PM, live ET/5:00-8:00 PM, live PT) on the CBS Television Network.
We all love the sweet pancake with maple syrup great childhood memories at the campfire flipping pancakes. Bring pancakes to your brunch as a savory dish.
Roasted corn with spring peas is a great brunch dish this season. Bring this combination to your Sunday brunch.
Recipe
Roasted Corn Pancakes with Spring Pea Puree Poached Egg with Roasted Corn Aioli
2 tsp. fresh mint leaves (1 tsp. fresh mint chopped)
2 TBSP Cold Butter
Sea Salt/Ground Pepper
In a sauce pan over medium heat oil until hot. Add the peas, onions, and garlic until softened. Fresh peas 1 to 2 minutes froze peas 3 to 4 minutes. Add the broth cook until the peas are tender. Remove from the heat add the parsley.
Place in the a blender or use an immersion blender. Add the butter blend till puree. Add the mint, dash of salt and pepper blend well.
Roasted Corn Aioli (can be made the day before)
1 TBSP lemon juice
1 Tsp. lemon zest
2 cloves of garlic
2 eggs
2 TBSP Parsley
1 Tsp. Dijon mustard
1/4 Tsp. Salt
1/8 Tsp. cayenne pepper
1 cup olive oil more may be needed
2 ears of roasted corn (remove kernels from cob)
Combine all ingredients except for the olive oil and corn kernels in a bowl of a food process until smooth. Slowly add the olive oil through the feeding tube while processor is running. This will create a consistency of mayonnaise when all the oil is added. It may need a little more to reach the consistency needed. Transfer to a bowl and fold in the roasted corn in the aioli. Can be store for up to a week in the refrigerator.
1 large egg separated (yolk slightly beaten) (egg white beaten stiff)
1 1/4 cup buttermilk
1 TBSP Canola or Olive Oil
1 jalapeno seeded, deveined, and chopped if heat desired)
1 Tsp. cilantro
1 ear roasted corn (remove kernels from cob)
1 Tsp. butter for cooking
Combine the flour, cornmeal, baking powder, salt, and sugar in a large bowl. Whisk together the egg yolk, buttermilk, and oil in a medium bowl. Mix dry ingredients well with wet ingredients. Stir in corn. Gently fold in whipped egg.
Add a pat of butter to a griddle. Heat over medium heat. When the surface is hot pour 1/4 cup of batter to form 5 inch pancake. Cook until bubbles form on the top surface. Flip and cook the other side until cooked through, 2 to 3 minutes.
Poached Eggs (can use a medium over egg, yolk needs to be runny)
6 Eggs
2 TBSP vinegar/rice vinegar
Bring a large pot of water to almost a boil. Add the vinegar, which will help the eggs set.
Swirl the simmering water, and then gently crack each egg into a small bowl and release right above the surface of the water. This is very important in order to present them from breaking and to achieve proper consistency.
Remove the pot from the heart, cover and let stand until the egg whites are fully cooed and the egg looks like a smooth ball about 4 minutes. You want the yolk to be runny.
Remove with a slotted spoon and drain on a paper towel lined plate.
To serve place the corn pancake on a serving plate, dollop about 1 TBSP of spring pea puree, top with poached egg (over medium egg) drizzle with roasted corn aioli. Top with sprigs of mint and black pepper.
Note you can make variations on this recipe
You can use mashed avocados in place of the peas
Add smoked salmon, Canadian Bacon, or half slices of bacon placed on top of pea puree or avocados.
