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June 2019: Summer Wedding Showers
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You can't help but say I Do to these delicious dishes. Whether it’s a shower, party, or just a get together with friends, these snacks are the perfect match for your taste buds.
Enjoy!
Enjoy!
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Fleming's Quiche
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Dough
Recipe:
- 40 oz flour
- 2 tsp Kosher salt
- 2 tsp Sugar
- 24 oz Cold Butter
- 16 oz Ice Water, strained
- 4 tsp Egg yolk, pasteurized
Directions:
Place flour, salt and sugar in mixing bowl. Cut butter into 1″ pieces and add to bowl. Mix on speed 1 for 5 minutes until small clumps are formed.
Strain ice water and measure 16 oz water. Add egg yolk and cold water to mixer. Mix for 30 seconds until dough comes together. Scrape all sides of bowl and place dough on floured surface.
Knead dough 5-6 times until smooth. Portion dough into 16 oz portions and place on a sheet pan. Cover dough with plastic wrap and refrigerate for 30 minutes before rolling out.
Recipe:
- 40 oz flour
- 2 tsp Kosher salt
- 2 tsp Sugar
- 24 oz Cold Butter
- 16 oz Ice Water, strained
- 4 tsp Egg yolk, pasteurized
Directions:
Place flour, salt and sugar in mixing bowl. Cut butter into 1″ pieces and add to bowl. Mix on speed 1 for 5 minutes until small clumps are formed.
Strain ice water and measure 16 oz water. Add egg yolk and cold water to mixer. Mix for 30 seconds until dough comes together. Scrape all sides of bowl and place dough on floured surface.
Knead dough 5-6 times until smooth. Portion dough into 16 oz portions and place on a sheet pan. Cover dough with plastic wrap and refrigerate for 30 minutes before rolling out.
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Quiche
Recipe:
- 16 oz quiche dough
- 4 oz Caramelized onions
- 4 oz Sauteed Asparagus
- 2 oz Green peas, thawed
- 3 oz Herbed Goat Cheese
- 3 cups heavy cream
- 3 cups Whole liquid egg, pasteurized
- 1/2 tsp Black Pepper
Directions:
Roll out dough on floured surface to 1/8″ thick. Spray pan with pan spray. Place dough into pan ensuring there are no cracks in the dough and all sides are covered. Trim excess dough from the top of the pan so it is a 1/2″ from the top of pan.
Weigh out veggies and goat cheese per quiche in small bowl. Evenly distribute onions, asparagus, peas in a pan. Crumble Goat Cheese over the top of veggies. Whisk Cream and liquid egg together. Pour egg mix into pan. Add black pepper to quiche and stir.
Bake in 325 double convection oven on low fan for 30 minutes. Cover with sheet tray and continue cooking for an additional 30 minutes, ensure that eggs are set and internal temp of 165. Remove from oven and let cool room temp for 30 minutes.
Recipe:
- 16 oz quiche dough
- 4 oz Caramelized onions
- 4 oz Sauteed Asparagus
- 2 oz Green peas, thawed
- 3 oz Herbed Goat Cheese
- 3 cups heavy cream
- 3 cups Whole liquid egg, pasteurized
- 1/2 tsp Black Pepper
Directions:
Roll out dough on floured surface to 1/8″ thick. Spray pan with pan spray. Place dough into pan ensuring there are no cracks in the dough and all sides are covered. Trim excess dough from the top of the pan so it is a 1/2″ from the top of pan.
Weigh out veggies and goat cheese per quiche in small bowl. Evenly distribute onions, asparagus, peas in a pan. Crumble Goat Cheese over the top of veggies. Whisk Cream and liquid egg together. Pour egg mix into pan. Add black pepper to quiche and stir.
Bake in 325 double convection oven on low fan for 30 minutes. Cover with sheet tray and continue cooking for an additional 30 minutes, ensure that eggs are set and internal temp of 165. Remove from oven and let cool room temp for 30 minutes.
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Newk’s Chicken Salad
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Ingredients
- 2.5 Ibs cooked chicken, pulled or shredded
- 3 tsp lemon juice
- 3/4 cup diced pecans
- 1/8 cup diced red onion
- 3/4 cup diced celery
- Wet Mix
- 2 cups Mayo
- 1 pinch black pepper
- 1 small pinch salt
- 1 pinch sugar
- 1 pinch any preferred spice
- 1 cup sliced seedless red grapes
- 2.5 Ibs cooked chicken, pulled or shredded
- 3 tsp lemon juice
- 3/4 cup diced pecans
- 1/8 cup diced red onion
- 3/4 cup diced celery
- Wet Mix
- 2 cups Mayo
- 1 pinch black pepper
- 1 small pinch salt
- 1 pinch sugar
- 1 pinch any preferred spice
- 1 cup sliced seedless red grapes
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Directions
First mix the “dry mix”
1. Chicken
2. Lemon juice
3. Diced pecans
4, Diced red onion
5. Diced celery
In a separate bowl, combine the items for the wet mix - all except the grapes - we don’t want to smash them
1. Mayo
2. Spices
Mix all ingredients together, fold in the grapes last
First mix the “dry mix”
1. Chicken
2. Lemon juice
3. Diced pecans
4, Diced red onion
5. Diced celery
In a separate bowl, combine the items for the wet mix - all except the grapes - we don’t want to smash them
1. Mayo
2. Spices
Mix all ingredients together, fold in the grapes last
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Zesty Pimento Cheese
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Ingredients
- 16 Oz. Sharp Cheddar, Shredded
- 16 Oz. Pepper Jack, Shredded
- 1 cup John's Famous® Slaw Dressing
- 1/2 cup Mayonnaise
- 1 jar (4 oz) Diced Pimentos
- 2 - 4 tablespoons Hot Sauce
- Salt & Pepper
- 16 Oz. Sharp Cheddar, Shredded
- 16 Oz. Pepper Jack, Shredded
- 1 cup John's Famous® Slaw Dressing
- 1/2 cup Mayonnaise
- 1 jar (4 oz) Diced Pimentos
- 2 - 4 tablespoons Hot Sauce
- Salt & Pepper
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Directions
Combine ingredients in large bowl, salt & pepper to taste. Let stand in refrigerator for an hour. Stir well before serving. Enjoy!
For a delicious non-spicy version use Mild Cheddar instead of Pepper Jack Cheese and leave out the hot sauce
Courtesy: John’s Famous Dressing
Combine ingredients in large bowl, salt & pepper to taste. Let stand in refrigerator for an hour. Stir well before serving. Enjoy!
For a delicious non-spicy version use Mild Cheddar instead of Pepper Jack Cheese and leave out the hot sauce
Courtesy: John’s Famous Dressing
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Banana Pudding w/ Caramel Sauce
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Caramel Sauce Ingredients
- 1 cup of packed brown sugar
- 1/2 cup heavy whipping cream
- 4 tablespoons unsalted butter (1/2 stick)
- pinch of salt
- 1 tablespoon vanilla extract
Caramel Sauce Directions
Mix the brown sugar, cream butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker.
Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly before ladling over banana pudding.
- 1 cup of packed brown sugar
- 1/2 cup heavy whipping cream
- 4 tablespoons unsalted butter (1/2 stick)
- pinch of salt
- 1 tablespoon vanilla extract
Caramel Sauce Directions
Mix the brown sugar, cream butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker.
Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly before ladling over banana pudding.
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Banana Pudding Ingredients
- 1 (5 ¼ oz) package of instant vanilla pudding mix
- 2 (8 oz) cartons whipping cream
- 1 (12 oz) box of vanilla wafers, crushed
- 1 (14 oz) can of sweetened condensed milk
- 9-11 bananas
- 1 can of instant spray cream for topping
Banana Pudding Directions
Mix pudding according to package directions, put aside to set. Whip cream until soft peaks form. Fold whipped cream and sweetened condensed milk into thickened pudding, folding gently until combined. In a 4 quart bowl, begin with a layer of crushed vanilla wafers, then a layer of bananas, next a layer of pudding mixture.
Continue layering until the bowl is filled. Garnish with whole or crushed vanilla wafers. Make the night before serving and place in refrigerator so flavors will mingle. (If this dessert will be without refrigeration for several hours, substitute non-dairy whipped topping for whipping cream. This keeps a better pudding consistency.
When serving top with a spray of canned whipped cream and caramel sauce.
Courtesy: Safehouse of Shelby County
- 1 (5 ¼ oz) package of instant vanilla pudding mix
- 2 (8 oz) cartons whipping cream
- 1 (12 oz) box of vanilla wafers, crushed
- 1 (14 oz) can of sweetened condensed milk
- 9-11 bananas
- 1 can of instant spray cream for topping
Banana Pudding Directions
Mix pudding according to package directions, put aside to set. Whip cream until soft peaks form. Fold whipped cream and sweetened condensed milk into thickened pudding, folding gently until combined. In a 4 quart bowl, begin with a layer of crushed vanilla wafers, then a layer of bananas, next a layer of pudding mixture.
Continue layering until the bowl is filled. Garnish with whole or crushed vanilla wafers. Make the night before serving and place in refrigerator so flavors will mingle. (If this dessert will be without refrigeration for several hours, substitute non-dairy whipped topping for whipping cream. This keeps a better pudding consistency.
When serving top with a spray of canned whipped cream and caramel sauce.
Courtesy: Safehouse of Shelby County
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Pear Salad
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Ingredients
- 2 cans pear halves
- 1/2 cup mayonnaise
- 1/3 cup shredded sharp cheddar cheese (the sharper the better if you ask me)
- maraschino cherries
- 2 cans pear halves
- 1/2 cup mayonnaise
- 1/3 cup shredded sharp cheddar cheese (the sharper the better if you ask me)
- maraschino cherries
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Directions
Drain the pears and place them on your serving dish with the center side facing up.
Spoon one dollop of mayo on top of each (roughly a tablespoon).
Sprinkle the shredded cheese on top of each pear.
Top each pear with a single maraschino cherry
Serve and enjoy!
Drain the pears and place them on your serving dish with the center side facing up.
Spoon one dollop of mayo on top of each (roughly a tablespoon).
Sprinkle the shredded cheese on top of each pear.
Top each pear with a single maraschino cherry
Serve and enjoy!