Pimento Cheese Dip
Sharp Cheddar Cheese - ½ pound
Sour Cream - ¼ cup
Mayonnaise - 1 cup
Garlic - 2 cloves
Parsley, Chopped - ¼ cup
Greens Onion - ¼ cup
Lusty Monk Dijon Mustard - ¼ cup
Roasted Red Peppers, diced - 1 cup
Salt and pepper to taste
-Mix all ingredients together then adjust seasoning.
-Serve with Fried Green Tomatoes, Pita Chips, or Pretzel Chips
Poached Pears Recipe
Pears - 2 each
Red Wine - 1 cup
Sugar - 1 cup
Orange, zest and juice - 1 each
Lemon, zest and Juice - 1 each
Cinnamon Stick - 1 each
All spice - 3 each
Vanilla - 1 teaspoon
-Place red wine, sugar, orange juice and zest, lemon juice and zest, cinnamon stick and allspice in a pot. Over medium heat dissolve the sugar.
-Peel the pears, cut in half and remove the core. Then add to the pot. If needed add water to cover the pears.
-Cook the pears gently until they are knife tender. Do not boil or simmer the poaching liquid. Serve the pears warm or store them in the poaching liquid.
-Reduce the poaching liquid to a syrup consistency and use it for a sauce.
Eggnog Semifreddo Recipe
Egg Yolks - 6 each
Honey - 1½ Tablespoons
Sugar - ½ cup
Bourbon - ¼ cup
Cinnamon - 1 teaspoon
Nutmeg - ½ teaspoon
Heavy Cream - 2 cups
Vanilla Extract - 2 teaspoon
-Combine the egg yolks, honey, sugar, bourbon cinnamon, and nutmeg in a mixing bowl and mix until smooth.
-Cook over a double boiler until the mixture is thick and forms a ribbon. Let Cool.
-Whip the heavy cream to firm peaks then gently fold into the egg yolk mixture until it is fully incorporated.
-Place in a container and freeze until it is firm, preferably overnight.
Chef Michael Harkenreader, Undercurrent Restaurant