recipe

KNR, p. 346 Cheesy Garlic Thyme Topping

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A recent heat wave during a vacation drove us into an area pub to cool off and re-hydrate. We were hot, and thoroughly parched. The sweet tea and lemonade arrived at the table and as we settled in to enjoy the blissful air conditioning, we realized we were also a bit hungry. Not big hamburger hungry, but a light nibble would fill the bill. Something salty, but not pretzels.

Our choice? Herbed cheese topping that was piled on veggies. Sooooo good and perfect for our cheese-loving group. Here’s our at-home interpretation:

Cheesy Garlic Thyme Topping

Charlie & Sheila Kerrian
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Course Appetizer
Cuisine American

Ingredients
  

  • 8 Tablespoons unsalted butter
  • 1 teaspoon dried, minced garlic
  • 1/2 teaspoon oregano
  • 1/8 teaspoon sea salt (or to taste)
  • 3/4 teaspoon chopped thyme
  • 1/2 cup shredded Parmesan cheese
  • Coarse sea salt to finish (optional)

Instructions
 

  • Melt the butter and place in a medium sized bowl.
  • Add the garlic, oregano, sea salt, and thyme and mix until well-blended. Let cool.
  • Add the Parmesan cheese and lightly toss together.
  • Place the mixture on top of fresh veggies or cooked potatoes.
  • (Optional) Lightly sprinkle coarse sea salt over the dish for added saltiness.

Notes

If you have leftovers, this gets saltier in the fridge.
Keyword Cheese

 

You’re welcome!  🙂

 

 

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KNR, p. 342 “Chocolate Soup”

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Technically, this is hot chocolate, but so thick and creamy, it’s easier to use a spoon to ‘drink’ it. We had it for the first time in Portugal and discovered that it’s sold everywhere that serves other chocolate treats. Additional research revealed that it’s available in several European countries (Spain, Italy) and Brazil as well. Each country has its own interpretation. Upon returning to the United States we attempted to re-create the Portuguese version and this recipe comes pretty close. What will make or break your own version is the brand of chocolate itself. Pick your favorite brand as the base – dark chocolate is our fave type – and have fun experimenting.

We discovered that a batch in the refrigerator got thicker overnight, so now we can make it ahead and serve it hot the next day. Oh, my, yum!

Chocolate Soup

Charlie and Sheila
thick, creamy hot chocolate
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course Beverage
Cuisine International
Servings 2

Equipment

  • 1 one-quart saucepan

Ingredients
  

  • 2 bars lightly sweetened 60-70% dark chocolate, about 9 oz. total
  • 1 cup whole milk
  • 1/3 cup condensed milk
  • 1 Tablespoon bakers sugar (very fine)
  • 1 pinch sea salt

Instructions
 

  • Add the milk, condensed milk, and sugar to a small saucepan and stir.
  • Heat over medium heat until bubbles form around the edge, about 3 minutes.
  • Off the heat, add the salt and chocolate bars, broken into pieces.
  • Return to low heat and stir until all the chocolate has melted and starts to thicken, stirring occasionally, about 8-10 minutes.
  • Remove from heat and serve OR place in fridge to be re-heated and served the next day.

Notes

The photo shows cold foam and shaved chocolate on top of the yummy hot drink.
Keyword chocolate

 

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KNR, p. 339 “Pumpkin Ice Cream Pie”

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We love ice cream and we love pie, so why not put the two together? This is a super easy dessert, so if making a flaky piecrust is not in your DNA, try this no-bake graham cracker crust and filling for a 10” pie. Brown sugar and nutmeg add the nutty notes of Autumn. 

Pumpkin Ice Cream Pie

Sheila & Charlie Kerrian
easy no-bake dessert
Print Recipe
Prep Time 15 minutes
Freezer time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 6

Equipment

  • 1 Standing mixer
  • 1 10" pie pan

Ingredients
  

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs (about 13-14 sheets)
  • 3 Tablespoons packed light brown sugar
  • 7 Tablespoons melted butter

Pie Filling

  • 1 1/2 quarts vanilla ice cream, softened
  • 1 cup pumpkin puree
  • 1/3 cup light brown sugar
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon nutmeg
  • 2 cups whipped topping
  • Optional garnish: chopped pecans, shaved chocolate

Instructions
 

Graham Cracker Crust

  • Use a food processor OR place the cracker sheets into a large, clear food storage bag and use the back of a spoon to crush them into tiny crumbs.
  • Pour the crumbs into a large bowl and mix in the sugar.
  • Add the melted butter and mix with a fork until well-combined.
  • Put the crumbs into the 10” pie pan and press firmly into the bottom of the pan and up the sides, smoothing the edges when bottom and sides are covered.
  • Set aside.

Pie Filling

  • Combine ice cream, pumpkin, brown sugar, cinnamon, sea salt, and nutmeg in a large mixing bowl and place in freezer.
  • Stir the freezer mixture with a large spoon every ten minutes until it begins to stiffen, about 30 minutes.
  • Remove pumpkin mixture from freezer and scoop it evenly into the graham cracker crust.
  • Cover and place into freezer for two hours.
  • Remove and serve with whipped topping and/or optional garnishes before it melts.
  • Yum!    
Keyword ice cream, Pie, pumpkin

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