The Classic Tom & Jerry and Tom & Jerry Pancakes

In the 1890s, the festive drink of the season was the Tom and Jerry and while the years have not been kind to this classic hot toddy, in select circles it is making a comeback… well at least in the kitchen of Chez.

Warm and rich, not too sweet despite what you may think… we hope it will be a welcome addition to your holiday gathering repertoire… and the good news is that Chez has found a great use for the leftover batter. Check out the drink recipe below and then check out what to do with what you have left.

- Chez

For the batter:

• 4 fresh eggs, separated


• 2 cups granulated white sugar


• 1 1/2 teaspoons ground cinnamon


• 1/2 teaspoon ground cloves


• 1/2 teaspoon ground allspice


• 4 tablespoons añejo rum

For the drink:

• 2 tablespoons of batter


• 2 tablespoons brandy


• 2 tablespoons añejo rum


• 3 or 4 ounces boiling water


• Freshly grated nutmeg, for dusting

For the batter: In a large bowl, beat egg yolks until they are thin as water, adding the sugar while beating. In a separate bowl, beat the egg whites until stiff. Add the spices and rum to the yolks. Mix in the stiff whites and stir until the mixture is the consistency of a light batter. (1 teaspoon of cream of tartar or 1/4 teaspoon of bicarbonate of soda will prevent the sugar from settling to the bottom of the batter.)


For the drink: Put the batter in the bottom of a ceramic mug, add the spirits and the boiling water and stir. Dust with nutmeg and serve.


For the pancakes:

• 2 cups leftover Tom & Jerry batter


• 1 ½ cup cake flour


• 2 tablespoons baking powder


• 1/2 cup whole milk

To prepare: Preheat oven to 200.
In a lightly oiled, nonstick griddle over medium heat, pour ¼ cup of the batter and cook until bubbles form and remain open… about 4 minutes, Then flip and cook opposite side until brown, about 2 minutes. Transfer to oven and repeat until batter is all used up.


Serve warm with whatever sides you like.

Orange Spice Wine

Here is a very nice alternative to traditional Glühwein or mulled wine, but this one uses a white wine as a base and is a great melding of orange, bay, clove and licorice.



Unlike traditional mulled wines, this one is served at room temperature and but it still ushers in the holiday season.


Note: Make this 4-6 days before you need it, store tightly sealed, away from direct light. DO NOT refrigerate.

- Chez

• 1 (750-ml) bottles dry white wine
• 1/4 cup sugar
• 1/4 cup orange liqueur such as Grand Marnier
• 1/4 cup Sambuca
• 2 whole cloves
• 4 Turkish or 2 California bay leaves
• 1 navel oranges
• 1 glass carafe

Bring all ingredients except oranges to a simmer, stirring until sugar has dissolved.
Remove zest from orange in a continuous spiral using a vegetable peeler and cut off any white pith with a paring knife. Reserve orange for another use and place zest in carafe.
Fill carafe with wine mixture and cool, and seal carafe with plastic wrap.
Unwrap and allow to breath (and give it a gentle stir) 1 hour before service.

Doughnut and Bacon Eggnog Bread Pudding

‘Tis the season to go all out…’, so how about starting the festive Holiday Season with this brunch treat that is guaranteed to bring a smile to your face. This Chez-original says “Welcome to the Yuletide” like no other dish, and the salty and sweet combo along with the yeasty goodness ‘makes the season bright’.

- Chez



Ingredients:

· 8 x 8 cake pan
· parchment paper
· 10 each glazed, yeast dough nuts (Krispy Kreme would work well), cut into eighths
· 12 pieces, thick cut bacon, cut into strips and fried crisp.
· 1 ½ cup eggnog
· 6 eggs
· pinch salt
· 1/2 tsp nutmeg
· 4 ounces cream cheese, room temperature
· 1/4 tsp cinnamon
· 1/4 vanilla extract
· toasted pecans (garnish)

Instructions:


Cut parchment paper and place in 8 x 8 pan, so that the pan’s entire surface is covered.(If you forget this step you will be very, very sad… so don’t forget it! Trust me, you will thank me later.)
Mix together eggs, nutmeg, eggnog and salt and whisk until well mixed and it develops a good froth… 2 minutes.


Place doughnut pieces in prepared cake pan and sprinkle bacon bits among the doughnut pieces.
Pour egg/eggnog mixture over doughnut & bacon pieces. Gently press down to make sure doughnuts remain submerged. Cover with plastic wrap and set in refrigerator for 3 hours… or better yet, overnight!


Preheat oven to 350 F.


Combine cream cheese, cinnamon and vanilla in a small bowl and mix well. Set aside. DO NOT refrigerate!


Once the oven is at temperature, remove pudding from refrigerator, remove plastic wrap and bake for 30-35 minutes.


Once done, place on cooling rack for 10 minutes and then remove from pan (see, I told you that you would thank me for the parchment paper.) and place on a cake platter.


Drizzle or ‘frost’ pudding with cream cheese topping, scatter with toasted pecans, slice and and serve.

A Full Meal Deal - Serves 4

The meal served at Chez on 12/4 was so stupendous that no winning STAR could be selected… well, no problem. We will just post the entire meal. How does that suit you?
Enjoy - Chez

Golden Agave Mojito – serves 4
+ Demerara or raw sugar (for rims of glasses)
+ 1 lime wedge
+ 1 cup gold rum
+ 1/2 cup (generous) fresh lime juice
+ 1/3 cup agave nectar
+ 12 mint leaves plus 4 mint sprigs for garnish

Place enough sugar on small plate to reach depth of 1/4 inch. Run lime wedge around rim of 4 Martini glasses to moisten. Dip rims into sugar on plate. Blend rum, lime juice, and 1/3 cup agave nectar in blender until well mixed. Add 12 mint leaves and blend until small green flecks appear. Pour into prepared glasses. Garnish with mint sprigs and/or lime wheels.

Thyme mashed potatoes – serves 4
+ 2 pounds Yukon Gold potatoes, quartered
+ 4 1/2 tablespoons butter, room temperature
+ 6 tablespoons (or more) warm whipping cream
+ 2 tablespoons minced fresh thyme

Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often and adding more cream by tablespoonful if dry. )

Balsamic butter sauce
+ 1/3 cup balsamic vinegar
+ 1 garlic clove, finely minced
+ 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside. (Sauce will harden.) At the same time as you are searing the fish, rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time.

Butter and Garlic Sugar Snap Peas – serves 4
+ 2 cups sugar snap peas, strings removed
+ 1 tablespoon finely mince garlic
+ 2 tablespoons butter

Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; add garlic and butter and allow the residual heat from peas to melt butter. Toss to distribute butter and garlic, cover and set aside.

Seared Tilapia – serves 4
+ 4 4-5-ounce tilapia fillets
+ 2 tablespoons olive oil

Heat 1 tablespoon oil in large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 4 minutes per side.
Divide potatoes, tilapia, and peas among plates; drizzle with sauce.

Citrus Pound Cake
+ 2 cups sifted cake flour (not self-rising; sift before measuring)
+ 1 teaspoon baking powder
+ 1/2 teaspoon salt
+ 1 cup granulated sugar
+ 1 tablespoon grated orange zest
+ 1 teaspoon lime zest
+ 1 teaspoon grated lemon zest
+ 2 sticks (1/2 pound) unsalted butter, softened
+ 4 large eggs, at room temperature 30 minutes
+ 1 teaspoons fresh orange juice
+ 1 teaspoon fresh lemon juice
+ 1 teaspoon fresh lime juice
+ 1/2 teaspoon pure vanilla extract

Garnish: confectioners sugar for dusting

Preheat oven to 325°F with rack in middle. Butter an 8 1/2- by 4 1/2-inch loaf pan.

Sift together flour, baking powder, and salt.

Mix together sugar and zests with an electric mixer at low speed until sugar is evenly colored, then add butter and beat at high speed until pale and fluffy, about 5 minutes.

Beat in eggs 1 at a time at medium speed, scraping down side of bowl frequently, then beat in juices and vanilla. At low speed, mix in flour mixture until just incorporated.

Spread batter in loaf pan and rap pan several times on counter to eliminate air bubbles. Bake until golden and a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool in pan on a rack 30 minutes, then run a knife around edge of pan and invert cake onto rack. Cool completely, top side up.

NOTE: Cake improves in flavor if made at least 1 day ahead and can be made 5 days ahead and kept, wrapped tightly, at room temperature.

Amaretto Whipped Cream
+ 1 pint heavy whipping cream
+ 1/4 cup amaretto
+ 1 1/2 cup confectioners sugar
+ Pinch salt

With a high speed mixer, whip ingredients together to make the best whipped cream you have ever had. Serve with Citrus Pound Cake.

Tart Raspberry Gelle (serves 2)

I love dessert and a dessert that is both easy and tasty is one that scores high as far as I am concerned. Here is a recipe that I ‘invented’ that serves well in both easy and delicious categories. Note that in consideration of the alcohol in this dessert, this one isn’t for the kiddies.

- Chez

• 1 pkg raspberry JELLO


• 1/2 cup sour cream


• 1 cup Crème de Framboise


• 3 tbs Pomegranate molasses


• 1/2 cup boiling water


• 1 tbs lemon juice


• 2 scoops of vanilla ice cream


• 2 ‘spritz’ whipped cream
  
  

1. Bring water to boil


2. Add JELLO, whisk well to mix


3. Add sour cream, whisk well to mix


4. Add Crème de Framboise, molasses and lemon juice, mix well


5. Pour into 2 wine goblets, and allow to set up (4 hours)

NOTE: the ‘creamy’ component will rise to the top and the ‘clear’ component will sink to the bottom (think JELLO shots).

At service, add ice cream and whipped cream… enjoy!

Bananas Foster Pudding (serves 4)

Dessert… it's the best part of the meal, and tonight’s star is indeed the best part.

Now this IS NOT you're kids pudding, this one is all about the Adult Dessert World, so don't even think about sharing this one, but if you are over 21... Enjoy!

- Chez

· 1 pkg 4-serving instant vanilla pudding
· 2 cups milk
· 8 oz light sour cream
· 1 tsp. vanilla extract
· 1 tbsp. dark rum
· 6 shortbread cookies – crumbled
· 4 medium ripe bananas, split long way
· No stick spray
· 4 tbsp. sugar
· 8 tbsp. whipped cream topping
· 2 tbsp. dark rum
· 2 tbsp. brandy

1) Mix pudding mix and milk until smooth
2) Add sour cream and continue to mix. Once smooth…
3) Add vanilla extract and 1 tablespoon dark run
4) Incorporate together and set aside
5) Place 1 tablespoon of cookie crumbs in bottom of parfait or pudding dishes
6) Lightly spray bananas with no-stick spray and sprinkle with sugar
7) In a hot non-stick pan, grill bananas for 1 minute per side. Remove from heat and place in dish in an ‘X’
8) Fill parfait dishes with pudding, leaving about ¼ inch to the lip of the dish
9) Sprinkle the remainder of the crumbled cookie on top of the dessert
10) Refrigerate 3-4 hours.
11) Before service, remove pudding from refrigerator
12) Mix remainder of rum and brandy in a coffee cup and tightly seal with plastic wrap
13) Microwave on high for 70 seconds
14) Add a dollop of whipped cream/topping to each dish
15) Move dessert to table, carefully remove plastic wrap from rum mixture
16) Pour about 1 tablespoon into each dish…
17) CAUTION!!! Light and enjoy the show. Alcohol will burn off in about 1 minute, and create a really cool, warm/cold aspect to this dish.

Rye Witch (serves 2)

In keeping with out Halloween theme, our dinner of October 30th featured an all-spooky meal and wouldn’t you know it. Something spooky happened, because very rarely does the ‘adult beverage’ win the star at Chez, so when it does it is a monumental kinda day.

Here’s the recipe and I urge you to try it… if you dare!

- Chez

Ingredients:

• 3 jiggers Kentucky Rye Whiskey (no substitutions please)


• 2 jiggers Sherry (not cream sherry)


• 2 tbs Agave Syrup


• Dash Orange bitters


• 4 pieces Orange peel
  

Directions:

1. Mix rye, sherry and Agave syrup and set in freezer to get VERY COLD (20 minutes).


2. Right before serving, add bitters to mixture and mix well.


3. Pour into a fluted glass and take one of the orange peels and squeeze out some of the oils over the surface of the drink and rub the rim of the glass as well.


4. Serve with fresh orange twist.

Smoked Mozzarella Fonduta (serves 4)

The first time I had this at Olive Garden I knew that I would want to recreate it in my own kitchen. Here's the results, and they are pretty darn too, if you ask me.

- Chez

Ingredients:

• 1 loaf Italian bread, such as ciabatta or semolina, sliced into 1/4-inch slices



• 1/3 c. sour cream



• 1 tsp. thyme



• 1/2 tsp. crushed red pepper



• 1/4 tsp. cayenne pepper



• 1 c. shredde smoked mozzarella cheese



• 1 c. shredded provolone cheese



• 1 Tbsp. grated Parmesan cheese



• 1 Tbsp. grated Romano cheese



• 3 tsp. fresh diced tomatoes



• Fresh chopped parsley

Arrange sliced Italian bread flat on a baking sheet and cover with foil. Set aside until ready to use.

Preheat oven to 450 F.

Combine sour cream, thyme, red pepper, cayenne pepper and four cheeses in a large bowl and blend thoroughly.

Spray eight individual heat-resistant serving bowls, such as souffle cups, with pan spray and fill each with 1/2 c. of mixture. Place individual bowls on a baking sheet.

Using a large spoon, spread cheese mixture to create an even surface.

Place casserole dish or baking sheet with individual bowls on center rack in oven.

After five minutes, place baking sheet with bread, still covered, on top rack in oven. Bake for an additional five minutes.

Remove bread and fonduta from oven.

Garnish with diced tomatoes and parsley in center of fonduta among smaller bowls.

Arrange bread slices around bowls and serve immediately.

Entrecôte Béarnaise with Pommes Filigree (Serves 2)

Here is a ‘Full-Meal Deal’ that is guaranteed to wow the crowd and get you rave reviews each time you serve it. The sauce makes the dish, but the artistry of the potato and the sheer beefiness of the steak all play well and make this a great addition to your repertoire.
Add a side salad and your work is complete.

- Chez





For steaks:

• 2 (1 1/4-inch-thick) boneless rib-eye steaks (16 ounces each)


• 1 tablespoon vegetable oil
  

For béarnaise:

• 1/4 cup dry white wine


• 1/4 cup white-wine vinegar


• 1/4 cup finely chopped red onions


• 1 tablespoon chopped chives


• 2 tablespoons chopped fresh tarragon, divided


• 3 large egg yolks


• 1 stick unsalted butter, cut into 8 pieces


• 1teaspoon fresh lemon juice, or to taste
  

For potatoes:

• About 3 cups vegetable oil for frying


• 1 large russet (baking) potato


• Equipment: a deep-fat thermometer; a box grater
  

Make the potatoes:

Heat 2 inches oil to 375°F in a wide 2 quart heavy pot (at least 4 inches deep) over medium heat.
Meanwhile, wash and dry the potato and then grate the potato over the large holes of the box grater. Dab with paper towel to remove some of the excess moisture.

Place a portion of the potatoes (1/3 to 1/2 of the total) in the hot oil and fry potatoes until golden brown, about 2 minutes per batch. (DO NOT STIR. Potatoes will form a loose mesh/web. This is what you want.)

Drain potatoes on paper towels and season with salt and set aside.

Cook steaks:

Preheat oven to 400.

Pat dry and sprinkle all over with teaspoon salt and teaspoon pepper.

Heat a 12-inch heavy ovenproof skillet (cast iron is best) over high heat, then add oil, swirling skillet to coat bottom, and cook steaks 1 minute per side, turning once.

Transfer steaks to oven and bake for 5 minutes.

Remove steaks to a platter and let stand, loosely covered with foil, 5 minutes.

Make béarnaise while steaks stand:

Boil wine, vinegar, onion, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons.

Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble).

Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely.

Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, chives, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Serve steaks with sauce and potatoes.

Spicy Cucumber and Red Onion Salad (serves 4)

Just for Evelyn…

• 1 large English Cucumber, cut into 1-inch rounds and the quartered
• 1/2 red onion, cut into slivers
• 1/4 cup rice wine vinegar
• 1 tbs Sriracha sauce
• 2 tbs brown sugar
• 2 cloves garlic, minced and mashed
• 1 tbs crushed red pepper flake
• Pinch salt


1. Slice cucumber and onion as noted above.
2. Mix together the rest of the ingredients and whisk to combine.
3. Pour dressing over cucumber/onion mixture, toss to combine and refrigerate at least 4 hours before serving (overnight is even better).