Fill all those excited tummies on Easter morning with this delicious breakfast!

Ingredients:

Crust
2 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cubed
1 large egg yolk
1/4 cup plus 3 tablespoons ice water

Filling
1 pound thickly sliced bacon, cut into 1/2-inch dice
3 large leeks, white and tender green parts only, thinly sliced
1 teaspoon chopped thyme leaves
Salt and freshly ground white pepper
8 ounces cave-aged Gruyère cheese, shredded
4 large eggs
2 large egg yolks
2 1/2 cups heavy cream or half-and-half

Directions:

1. In a food processor, pulse the 2 1/2 cups of flour with the salt. Begin adding the butter and pulse until it is the size of small peas. Net, add the egg yolk and ice water and pulse until the pastry is moistened. Dust your counter or work surface with flour and work the pasty, kneading 2 or 3 times, just until smooth. Finally, pat the pastry into 2 disks, wrap in plastic and refrigerate until firm, about 20 minutes. While waiting, preheat the oven to 375°. Then, again on a floured surface, roll 1 disk of the pastry to a 12-inch round. Ease the pastry into a 10-inch fluted tart pan with a removable bottom without stretching. Trim the excess and use it to patch any holes. Place the shell in the refrigerator again for 10 minutes. Repeat with the remaining pastry.
2. Next, line the tart shells with foil and fill with pie weights or dried beans. Bake the tart shells for 30 minutes, just until dry. Remove the foil and pie weights and bake the crusts for about 15 minutes longer, until they are dry and golden. Transfer the tart pans to 2 sturdy baking sheets and set aside. Then, in a large skillet, cook the bacon over moderately high heat, until browned and crisp, or about 7 minutes. Drain the bacon, leaving 1 tablespoon of the fat in the pan. Add the leeks and thyme to the skillet, season with salt and white pepper and cook over moderate heat, stirring occasionally, until the leeks are softened but not browned, about 5 minutes. Transfer to a bowl and let cool. Stir in the bacon and cheese.
3. Lastly, divide the bacon-and-leek filling between the tart shells. In a bowl, whisk the eggs with the egg yolks and heavy cream. Season lightly with salt and white pepper. Pour the custard into the tart shells and bake for about 30 minutes, rotating the sheet halfway through for even baking, until puffed and lightly browned. Transfer the quiches to a rack and let cool for 15 minutes. Remove the rings, cut the quiches into wedges and serve!
4. If serving these quiches for morning brunch, make the quiches the night before and refrigerate overnight. Then, simply reheat the quiches gently before serving. Happy Easter!

Celebrate Pi Day with this delicious dessert…or enjoy whenever you’d like! We’d do the same!

Ingredients:

Lime Curd
1 cup fresh lime juice
3 large eggs
3 large egg yolks
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 teaspoon unflavored gelatin
3/4 cup chilled heavy cream

Blackberry Compote
1 cup fruity red wine, such as Shiraz or Cabernet Sauvignon
1/2 cup sugar
3 cups blackberries
1 Blind-Baked Pie Crust in a 9′ deep-dish glass or metal pie pan (store-bought is just fine too!)

Meringue
3 large egg whites, room temperature
1 cup sugar
2 tablespoons corn syrup
1/8 teaspoon kosher salt
1 cup blackberries (about 1/2 pint)

Directions:

1. To make the Lime Curd… Set a strainer over a medium bowl; set aside. Stir lime juice, eggs, egg yolks, and sugar together in another medium bowl. Set bowl over a large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk until mixture has thickened and the whisk leaves a path when lifted from curd. If using an instant-read thermometer, it should register 175°, after about 15 minutes. Add butter to curd, one Tbsp. at a time, whisking to blend between additions. Strain curd into the prepared bowl. Press plastic wrap directly onto surface of curd. Chill until cold, about 2 hours. **DO AHEAD Can be made 2 days ahead. Refrigerate curd.**
2. Next, sprinkle gelatin over 2 Tbsp. water in a small bowl; let stand until gelatin is soft, about 10 minutes. Using an electric mixer, beat cream until soft peaks form. Add gelatin mixture; continue beating cream until just before firm peaks form. Fold whipped cream into lime curd. Finally, cover and let chill.
3. For the Blackberry Compote, bring red wine, sugar, and 1/2 cup water to a simmer in a medium saucepan over high heat. Then reduce heat to medium and simmer until reduced to 1/2 cup, 20-25 minutes. Let cool. Add 3 cups berries; fold gently to coat. Next, spread compote in an even layer over baked crust. Spoon lime curd over berries, smooth top, and chill for 1 hour.
4. Lastly the Meringue… If toasting meringue in oven, preheat oven to 450°. Place egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat whites in mixer until soft peaks form. Set aside. Stir sugar, corn syrup, and 1/4 cup water in a medium saucepan over medium-low heat until sugar dissolves. Attach a candy thermometer to side of pan. Increase heat to medium-high and boil without stirring, occasionally swirling pan and brushing down sides of pan with a wet pastry brush, until thermometer registers 238°, 6-8 minutes. Then remove pan from heat. Meanwhile, beat whites in mixer until soft peaks form. Beat in salt.
5. Next, slowly pour hot sugar syrup down side of bowl into whites and beat until meringue is firm and glossy. Continue beating until cool, about 4 minutes. Spoon meringue over lime curd, leaving a 1″ plain border, and sculpt decoratively. Tuck 1 cup berries in and around meringue. Finally, bake pie until meringue is toasted in spots, 3-5 minutes (or use a kitchen torch to brown). Chill for 30 minutes before serving. **Do Ahead: Pie can be made 3 hours ahead. Keep chilled.**

Just in time for Mardi Gras, celebrate with some southern decadence with flavors from the Big Easy in an easy to bake bourbon praline cake!

Ingredients:

For the Praline Layer:
4 tablespoons unsalted butter, plus more for greasing

1/3 cup packed light brown sugar

1/3 cup light corn syrup

1/4 teaspoon kosher salt

1 1/2 teaspoons vanilla extract

2 1/4 cups pecans, toasted

For the Cake:
1 1/2 cups cake flour

1 teaspoon baking soda

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon fine salt

1/3 cup buttermilk, at room temperature

2 tablespoons bourbon

1 1/2 sticks unsalted butter, at room temperature

1 1/4 cups granulated sugar

3 large eggs, at room temperature

1/2 cup pecans, toasted and chopped

Vanilla ice cream, for serving

Directions:

1. Preheat the oven to 350 degrees and butter a 9-inch springform pan, then line the bottom and sides with parchment paper and butter the paper. Don’t forget to wrap the outside of the pan with foil. Next, make the praline layer starting by melting the butter in a saucepan over medium heat. Whisk in the brown sugar, corn syrup, kosher salt and vanilla. Spread the mixture in the prepared pan and scatter the pecans on top.
2. Next, begin making the cake. Whisk the flour, baking soda, nutmeg and fine salt in a large bowl. Then whisk in the buttermilk and bourbon in another bowl. Beat the butter and granulated sugar with a mixer on medium-high speed until fluffy, or about 10 minutes. With the mixer on low, beat in the eggs, one at a time. Add the flour mixture in three parts, alternating with the buttermilk mixture, starting and ending with flour. Finally, fold in the remaining pecans.
3. Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a rack for about 30 minutes. Remove the springform ring, invert the cake onto a plate and remove the paper. Don’t forget to serve with a side of your favorite ice cream, we recommend Ol’ fashion vanilla!

Warm your bellies this winter, with this delicious chicken pot pie.

Never drink store-bought eggnog again with this delicious, homemade recipe!

Ingredients:

Entertain your Thanksgiving guests or simply get in the holiday spirit with these tiny treats.

Enjoy a cozy meal this fall with this delicious recipe.

Enjoy seasonal citruses in just 5 minutes.

Ingredients:

1 large orange, peeled and ends trimmed
4 grapefruit, peeled and ends trimmed
16 large (or 2 small) fennel bulbs, thinly sliced
1/4 cup extra-virgin olive oil
1/4 cup packed fresh basil leaves
1/3 cup chopped walnuts, toasted

Directions:

1. Start by slicing the citruses in half. Cut half of the orange and grapefruit into slices and juice the remaining half for the dressing. Then, peel the first layer of the fennel and slice thinly into a bowl. Add in your orange and grapefruit slices. Chop your toasted walnuts and add into the bowl.
2. For the dressing, pour the orange and grapefruit juices into a blender. Next, add the basil as well as salt & pepper to taste. Finally, add in your olive oil as you pulse the mixture to break up the basil and achieve dressing-consistency.
3. This salad can be made ahead of time, so stash in the fridge and combine with the dressing when you’re ready to serve!

Enjoy this light, crisp, and refreshing salad on hot days.

Ingredients:

1 lb skinless, boneless chicken breasts (home-prepared or store bought)
4 cups Romaine Lettuce, chopped
16 (3.5 inch square) wonton wrappers, shredded (optional)
1 cup shredded carrots
1 bunch green onions, chopped
1/4 cup fresh cilantro, chopped (optional)
3 tbsp Hoisin sauce
2 tbsp peanut button
2 tsp brown sugar
3/4 tsp hot chili paste
1 tsp fresh ginger, grated
3 tbsp rice wine vinegar
1 tbsp sesame oil

Directions:

1. To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar, and sesame oil. Put in refrigerator until needed.
2. For wontons: Preheat oven to 350 degrees F (175 C). Spray a large shallow pan with nonstick vegetable spray; arrange shredded wontons in a single layer and bake until golden brown, about 20 minutes. Cool.
3. In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve.

Enjoy this light, refreshing snack during those hot summer days.

Ingredients:

10–12 ripe Roma tomatoes, chopped
1 pkg. fresh basil tops, chopped
2 Tbs. fresh lemon juice
2 Tbs. fresh dill, chopped
2 1/2 Tbs. Olive oil
4 cloves garlic, minced
Salt & pepper
1 Tbs. Balsamic vinegar

Directions:

Mix together with a spoon really well. Then chill and serve. Best when made an hour or two prior to eating. Serve on Melba Toast or french bread slices.