Fresh Asparagus and Lump Crab Salad

Ingredients:


• 2 small bunches of fresh asparagus
• 1 cup mayonnaise
• 3 teaspoons Dijon mustard
• Juice of 1 lemon
• 1 tablespoon minced shallots
• 1 teaspoon minced garlic
• 1 tablespoon chopped chervil
• 1 tablespoon chopped tarragon
• 1 pound fresh lump crabmeat or store-brought ready to eat lump crabmeat is fine too



Directions:


1. Trim off about 2 inches from the bottom of the asparagus. Boil a large pot of salted water. Add the asparagus and cook for 3 minutes then remove and place in a bowl of ice water for 2 minutes. Drain and set aside.
2. In a bowl, whisk together the mayonnaise, mustard, lemon juice, shallots, garlic, chervil, and tarragon. Season with salt and pepper. Add the crabmeat and mix well. Season with salt again if needed.
3. Arrange the asparagus on a platter and spoon crabmeat mixture over the center of the asparagus. Serve this beautiful and unique salad!

Onion Soup with Fontina

 Ingredients:

• 4 tablespoons butter
• 2 large Vidalia onions, sliced
• Sea salt and freshly ground black pepper
• 1 teaspoon fresh thyme leaves
• 4 cups beef broth
• 4 slices ciabatta bread, cubed
• 4 ounces fontina cheese, sliced

Directions:

1. In a medium saucepan, melt the butter over medium heat then add the onions and season with salt and pepper. Cook until onions are tender which is about 10 minutes. Add the fresh thyme leaves and broth. Simmer until onions are soft which is about 15 minutes.
2. Divide the soup into 2-4 ovenproof ramekins. Divide the cubed bread among the ramekins. Top each with slices of fontina cheese. Place under the broiler about 5 minutes or until the cheese is golden and bubbly. Serve immediately.

Alsace and Bordeaux Bread Pudding

Ingredients:

• 1 loaf French bread or 12 bread slices
• 5 large eggs, beaten
• 2 cups half-n-half
• 1 cup milk
• 1 cup sugar
• 1 stick of butter
• 4 teaspoon vanilla extract
• 1/2 cup raisins

Directions:

1. Slice bread and arrange slices in a buttered flat baking dish in 2 rows and 2 layers.
2. In a large bowl, combine the eggs, half-n-half, milk, sugar, melted butter, and vanilla extract. Blend until smooth. Pour mixture over bread slices, make sure all are covered with the mixture. Cover and refrigerate for 1 hour.
3. Preheat oven to 350º. Sprinkle raisins over the top and bake for 45 minutes or until puffed and golden. Serve hot.

Ultimate Oatmeal Raisin Cookies

Ingredient:

• 2 sticks of butter, melted
• 1 1/2 cups brown sugar
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 2 cups oatmeal
• 1 cup raisins
• 2 teaspoons vanilla extract

Directions:

1. Preheat oven to 375º.
2. Mix butter, sugar, and eggs together. In another bowl, combine flour, cinnamon, baking soda, and oatmeal. Cream both mixtures together. Add the raisins and vanilla extract. Blend until smooth.
3. Drop dough by round teaspoonfuls or mini ice cream scoop on to baking sheet. Bake for 10 to 15 minutes until golden brown. Let cool and serve!

Golden Rum Cake

Ingredients:

• 1 cup chopped walnuts
• 1 package yellow cake mix
• 1 package instant vanilla pudding mix
• 4 eggs
• 1 1/2 cup butter
• 1 1/2 cup dark rum
• 1/4 cup milk
• 1 cup sugar

Directions:

1. Preheat oven to 325º. Grease a Bundt cake pan then sprinkle walnuts evenly over the bottom.
2. In a large bowl, combine cake mix, pudding mix, and sugar. Mix in the eggs, milk, butter, and rum. Mix batter until smooth.
3. Pour batter into the cake pan. Bake for 1 hour or until a toothpick inserted into the middle of the cake comes out clean.