The Band Played On

Getting the opportunity to cook with other chefs is always fun for me. Having the chance to see how they work their own events and how they handle different challenges that present themselves during events is also a great learning experience. No matter how long you’ve been in the business, there is always something to learn. But, being in the mix and powering through till you see the light at the end of the tunnel of the event is a strange thrill for me. Just recently I got to work with a chef friend of mine, David Crews, out of Cleveland, MS. I’ve worked with him a handful of times, and every time it is always fun and I learn something each time.

Dockery Farms

Those Delta Nights are always a good time. This past event that I got to be a part of was for Tedeschi Trucks Band at Dockery Farms. I made bourbon caramel brownies in edible chocolate cookie spoons and Meyer lemon squares. I love bourbon, and I love Meyer lemons… and what better way to kick up the ante a little with those ingredients. I chose to serve the bourbon caramel brownies in the edible spoons so that I could add more bourbon caramel in the bottom of the spoons. Who wouldn't want more bourbon caramel? They Meyer lemon squares were a hit. The use of the Meyer lemons instead of a standard lemon, added a different level of flavor and sweet tartness to them.  

The view from the old service station kitchen

The atmosphere out at Dockery Farms (the times I’ve been out there) have both been great. Greeting to feed musicians both times. We were checking to make sure they are happy and food is where it needs to be at the right time. Also, making sure we are on schedule for anything else that has been asked of us. We are cooking out of a small kitchen in an old filling station with the sounds of the crowd and the band floating in is very awesome. The people walking by our windows to the event looking in and trying to figure out what we are doing. Then when we load up the golf cart we have with our assortment of food and serving pieces… their eyes are glued to us and, of course, ask if that is for them, or if they could have some. The band plays on and we continue on with our set up for them and other VIPs for the after party.  

The VIP after party

Looking up through the strands of lights hanging low in the trees, you can see the clear night sky. The music from the after party band fills the night air along with the sounds of the crickets and night owls. It is almost too perfect. Getting to talk to some of the guests and getting to talk some more to the visiting talent is always fun. Talking about the food we're serving and then seeing the reactions when they take a bite... Always worth it. The VIP after party is the last stretch of the day/night. The final few hours. The toughest part of the day/night is waiting to clean up and get to head home. Those that have worked events that go pretty much all day with different set ups during the day, know how hard that wall hits at the end of the day/night. 

I will be posting the recipe for my bourbon caramel brownies and my Meyer lemon bars later this week. They will be in my Memorial Day post. Have a safe a happy holiday weekend! Happy Eating!

Oh Deer, What to Do with You

Hunting wild game has never been a huge aspect of my life. I want to say the reason why is that my dad has never been a huge hunter himself. He was always one that preferred to go fishing or better yet, fly-fishing. That is where I get the love for fly-fishing. I’m sure if he had taken me hunting growing up that I would also be a hunter.

Fly-fishing trip in Colorado

Now that being said, I have nothing against hunting. I have plenty of friends that go hunting (and I love to get to enjoy the fruits of their hunting labor). I think hunting is a necessity for controlling the population of the different animals, and they are pretty tasty, too.

Over the years, I’ve heard of many different ways of preparing certain game for cooking as to help cut back on the “gameyness” of the meat. One in particular was venison, or also known as deer meat. I’ve heard of people soaking the game in buttermilk, salt water, citrus water, and just plain water. 

 

Just recently I had a friend offer me some venison because he needed to clear out his freezer since turkey season was starting. So not only did he give me some tenderloin, but also some deer sausage. Now, I’ve never cooked deer meat… I’ve only eaten the meat. He said he was interested to see what I decide to do with it. Well, I had only thought about testing two different methods of soaking meat (he did later send me a recipe… I think that was a hint of he wanted me to cook that so he could try it).

But, I digress. So I portioned the meat out into two separate bags… one with buttermilk and the other with just plain ice water (I did leave a couple of pieces not in anything thing as a base to judge from). 24 hours later I take them out and get ready to cook them. Made sure to pat the meat dry before searing them off in a cast iron skillet with a little salt and pepper.

Searing off some of the deer meat in my cast iron skillet

Now the whole point of trying out both of these methods was to see if they work on tenderizing the meat and pulling out the gameyness of the meat. I wanted to test out the two most popular theories I’ve heard over the years. The buttermilk soak did do both. I only noticed that the ice water did tenderize the meat some but didn’t do anything about the gameyness of the meat.

Now, don’t hate me or judge me for admitting this, I have never been a big fan of the gameyness taste in certain meats. I can do without it. So with this little experiment I tried out, I prefer the buttermilk soak. The meat was more tender and didn’t have that sharp distinct gamey flavor. Now it did have a slight hint of that flavor but it was overwhelming.

So if you are one that really likes the strong game flavor… don’t do a buttermilk soak. Stick with a water soak. Maybe even treat it like a brine and add some other spices to the water… I think I’m going to need to ask for some more deer meat to try that out!

 

As for that deer sausage I mentioned… I turned that into a breakfast casserole! Browned the sausage and mixed it into some cream cheese and smeared that between two rolled out cans of crescent rolls. The pan didn’t last long… maybe 10 minutes. I’m glad I took a picture and grabbed a piece when I did!

Back in the Saddle

The last time I posted the cicadas where still in the middle of their loud chorus. They will be cranking back up before we know it.  One of the many sounds that I oddly missed when outside of the South. 

During my long absence from posting I have had a lot going on on the professional front (2 promotions; cook to supervisor/manager to ADFNS). I'm now the Assistant Director of Food and Nutrition Services at a hospital. I have more responsibility, but also the stress and headaches that come with it. I welcome the challenge though. If it isn't challenging you or scaring you... It's not challenging enough.  

My life outside of work has had a few things going on as well. I was asked to do a handful of things through my social media connections and also help some chef friends. I'm now a staff chef for Grillax. I'll get to do more writing and testing out products for them. 

Promo pic from the dessert #GrillingChats I co-hosted 

This opportunity came about after being asked to help co-host a dessert themed #GrillingChats. The chats focus on different ways to grill, such as meats, how to entertain while grilling, and other things that involve grilling. I mean it is called #GrillingChats . It is fun being a pastry chef and incorporating the grill into desserts since the grill is always used for savory dishes. I love grilling everything, and being a trained pastry chef, it is fun playing around with different foods and seeing how they do as a sweet dish.

I was asked to do an article with Eat Y'all for the Christmas season. I enjoyed writing about some of the things my family does during the holiday season. Getting to share a recipe and little look into my personal life was exciting. I look forward to being able to do it again in the future.

Milk Punch and Cookies. My picture for the Eat Y'all article 

 The fall and winter season have many holidays that are personal to everybody. Getting the opportunity to share a little bit of what my family does to enjoy our Christmas season was an insightful look for me as well. I made myself really observe what my family does during this time. Though this time of year can, and usually is, stressful, I was able to really see how this next year we could make it even better. Not everything has to be perfect. If you don't have enough tinsel for the tree, no need to stress. Just give what you have to the kids and let only the bottom portion of the tree get the "icicles". 

I also got to try and talk about a rib roast from Certified Angus Beef through #Foodiechats. All of it has been fun and getting to write creatively is exciting for me.  Getting opportunities like this to be more involved with the online food communities is exciting. I was able to try a new recipe out on a cut a meat that I usually do not cook, and then share it with the online community of #Foodiechats. There will be a post of the recipe that I used to roast this beautiful piece of meat. 

The boneless prime rib roast that I got to prepare for friends and family  

This involvement has made me realize how much I love to share my own knowledge of the culinary world. It has made me want to explore more avenues of sharing my know hows. The involvement has kept me immersed in the food culture and helps me to keep expanding my knowledge, too. 

I'm currently looking at getting my YouTube web series up and going. It will be good related of course. I'll be exploring different cultures cuisine and then making it my own. I'm really excited about it. Hope y'all will tune into that as well.

The challenge of getting a video web series started has proven to be challenging, but exciting. I'm pulling from all resources and getting input from different professionals. I have even gotten books on different approaches to social media, food styling, and food photography. I guess you can say that I'm trying to become a Jack of all trades. Food is definitely my main passion in life, and I'm excited to share even more of that with y'all. I'm excited about this journey and that y'all are following me.

Happy Eating

Mississippi Delta Nights

It was a hot sticky Saturday with a few clouds and blue sky. The live music of Roseanne Cash filled the air along with the chatter of people walking up on the property and the ones standing in line getting an adult libation and or food. The crackling of the chicken frying had an aroma that filled the air. This was the perfect beginning of a Southern night in Mississippi for me and I was happy and grateful to be apart of it.

My view of the stage when frying up the chicken for the VIP event later that night 

The day started early for me. I was up with the sun and got to work finishing up my desserts I had planned for this VIP event at Dockery Farms in Cleveland, MS. I had pink peppercorn macarons with a Meyer lemon curd filling, s’mores cobbler, and a drunken banana pudding.  Three distinct desserts with a little bit of Southern charm and sass.

Top L-R: S'mores cobbler, Pink Lemonade Macaron. Bottom L-R: Drunken Banana Pudding, Table display at event

These desserts were a hit. Each represented something Southern. The macarons were my nod to pink lemonade. I wanted to do a little twist by using pink peppercorns in the cookies. Remind you of the heat of a Southern summer afternoon, then the refreshing taste of the sweet Meyer lemon curd to counteract the heat. I called them my "Pink Lemonade" macarons. 

Pink peppercorn macaron cookie for the Pink Lemonade Macarons 

The S’mores cobbler was a nod to childhood and being around a campfire. I made a chocolate cobbler with a graham cracker crust and topped with toasted marshmallows.  This was a favorite of the kids that night, and some adults, too.

Nom nom.... S'mores cobbler

The drunken banana pudding… I lightly soaked the wafer cookies with bourbon and in the whipped cream… I added bourbon to it as well. I had fun with this one since banana pudding is a popular Southern dessert; I had to make it different. So why not add bourbon? I put them in glass salt and pepper shakers... perfect individual serving size. 

These were fun to make... Drunken Banana Pudding

The VIP event was a lot of fun and getting to work with my chef friend, Chef David Crews, was a lot of fun. Getting a view into his world as a private chef really put an itch to get even more into that part of the food world. I love being able to interact that much with my clients and really getting to know them. The development of the relationships and building on them is something that I like to do. Know what they want before they even mention it. 

Full table display of the food for the VIP Event

Life as a chef can be hard, but I love the challenge. It challenges me to stay on top of my game and look at what is happening now and staying on top of the trends. In that way I can learn from the trends and be creative and make them my own. I am continuing to do that to challenge myself and to see what my peers think! I'll be posting sooner next time. Sorry for the lag in posts!

Happy eating!

Been long time!

It has been over a month since I've posted… I can't believe I've let it be that long!

I've had a lot going on to say the least. I moved from South Louisiana back to North Mississippi. Started a new job. Done a few private chef gigs on the side as well. Even welcomed a new nephew to the family. Oh and not to forget, I've started studying for the GRE so I can start a Masters program in Hospitality and Food Service Management. A lot has happened this past month. 

What else can I cram on plate? I have so much to share and write about from everything that has happened over the past month. OH the food I've cooked and seen.  

I've finally got into a rhythm with my new job and will be able to sit down and write… and study. I'll tell you one thing… It is hard getting back into "school" mode once you've been out for so long. 

I'm looking forward to sharing with y'all soon! For my American readers, the Fourth is this weekend. I hope y'all have a safe and happy Independence Day! Until next time… Happy Eating! 

Till I Visit You Again South Louisiana

My time living in South Louisiana has drawn to an end. It's all kind of surreal.


I have been down here just shy of 2 years. To be honest I can't tell you if it feels like it has been longer or not. I've enjoyed my time down here. I wish I could have explored more of the city. That what happens when you do more work than playing. 

The balcony view where I sat and wrote and tweeted 

I'm back in North Mississippi and closer to family. Instead if working at a college I'll be working at a hospital. I'm excited for this new part of my life and the new challenges it will present.



I know I'll be able to execute more of what I want to do on the side: Private dinners, get my Masters, small dessert orders, I got lots of ideas. I'm looking forward to this next chapter in my life and career.

My dad getting in past midnight to come help me move (he was tired. Love him!) 

Now I moved over Memorial Day weekend (thank you to all that have and continue to serve our country that have and are willing to give the ultimate sacrifice for our country so we can continue to live the lives we choose), I got moved back to North MS on that Sunday. My mom had picked up some ribs and I got them working for the next day. Still can't believe I was able to get some grilling in after all the moving and driving. 

Car loaded down. Still filled up a U-Haul trailer and a Tahoe. I accumulated a lot of stuff (yes my plants road shotgun)

We did keep it low key. We did some sliders, roasted some sweet potatoes, the ribs, baked beans, and my mom made some skillet brownies.

Skillet brownie with a little glass of milk 

My mom loves being in the kitchen, and following recipes. That's where I push her buttons. I don't have to follow a recipe exactly. My method is to do the recipe once and then tweak it. Now baking is a different story. We all know baking is an exact science, I only play around with the flavor profiles mostly. I'm more prone to experimenting than my mom.

My mom loves Ina Garten, so the recipe she used for the skillet brownies is her's. They are divine! I always find that a good brownie of cobbler recipe is perfect for when I'm grilling or BBQing.

I'm excited about what I have in store for y'all. I'm in the process of developing some more recipes to share, and can't wait to see what y'all think! Happy Eating!

Red Stick Farmers Market

One of my favorite things to do on Saturdays, besides getting to sleep in, is getting to head downtown to the Farmers Market. 

It makes me happy to get out and talk to the vendors. Try the new stuff they've created and see what they recommend. I haven't been able to go as much as I would want. The markets during the week are always closed by the time I get off work. 

Inside the view of Farmers Market

I always get my honey from the farmers market. Love getting my eggs and bread from there as well. I even like to get my meat products from a vendor as well. Everything is down there, even dairy products. 

The farmers market reminds me of the markets in France. The access to fresh and local produce is something I enjoy having. Another reason why I like being able to have a garden. 

I bought myself some caramel balsamic vinegar. It had the perfect flavor notes. I could taste the caramel and the balance of the aged balsamic. Sweet and tangy. I have some great ideas for the caramel balsamic vinegar.  

Different olive oils and balsamic vinegars 

The access to all of these products makes me happy and more connected in a sense to the community.

I enjoy talking to the vendors and asking about their products. They are always happy to talk. You get a sense of how proud they are of their product, and happy to hear that you enjoy the fruits of their labor.

I hope that you have access to a farmers market like this. I obviously thoroughly enjoy it. I know I say it a lot, but I don't think I can every say it enough... Support your local farmers and purveyors. I'm happy that I've been able to do this as much as I have living down here in South Louisiana.

I do have a humble garden in my backyard area. I already have a tomato and a bell pepper sprouting... Exciting! 

Little Tomato

Little Bell Pepper

The Little Garden 

Well, Happy Eating friends. Looking forward to hearing what you think! 

Bye Mardi Gras

Last week was shortest long week ever. 

I was off for Mardi Gras (another benefit of working at a college in South Louisiana). Long four day weekend then only three days then off again for the weekend. 

The last king cake I made for the season 

It was only three working days but it dragged by and it felt like I hadn't had a break in months. I welcomed the weekend. 

But I was happy to have my parents down for a couple of days over the long weekend. We just tooled around town and I showed them some of the Mardi Gras stuff. But did steer clear of most of it. 

I did make them dinner the night they came into town. Spinach pasta w/an artichoke tomato sauce and caramelized onion and chicken meatballs. It was very tasty and they were happy. 

Getting dinner going for my parents 

I found the pasta at Fresh Market and I also bought the tomato sauce as well. I know... Some people frown upon store bought anything, but to me, if it is a great product and you like the company that produces it, why not? And I had just finished a week of making over 100 king cakes so I was looking for all the time saving help I could. 

So much yumminess 

The sauce did need some doctoring up. I cooked up the meatballs and some pancetta pieces and then poured the sauce into the same pan I cooked the pancetta (took the pancetta and meatballs out and put on a paper towels to absorb some of the grease and also wiped out some of the grease from the pan). I added in some artichoke hearts I had in the fridge, and tossed the cooked pasta to the mix and added the meatballs back to the pan. 

All finished. Spinach egg noodle pasta with artichoke and tomato sauce w/caramelized onion and chicken meatballs  

My parents were happy. When I served them the pasta with some garlic bread, I topped the pasta and meatballs with the crunchy pancetta pieces. They got seconds :)

It was also Valentines weekend as well... 

I went out to eat with my parents and my cousin, and then went back to the house. We made some cocktails and watched the Ole Miss basketball game. 

Instead of just flowers for Valentines, I got a garden. I have to say I was a very happy girl. Planted tomatoes, bell peppers, herbs and lettuce. Can't wait to write and tell y'all about how my plants are growing and what recipes I'm using them in. Happy Eating! 

My Valentines gift. A garden!! 

Eau de King Cake

I’ve always lived in parts of the country that don’t heavily observe the Mardi Gras season. In my hometown, there was only one very small “parade” on Fat Tuesday. It consisted of a handful of people wearing the traditional colors of Mardi Gras, the beads, a few trumpeting a zydeco/jazz tune and walking around the downtown square before heading into their favorite bar.  

Find Me waiting for the bead throwing 

When I was out in Colorado, it was the same idea. A handful of bars had stuff up for Fat Tuesday/Mardi Gras and some drinks that were named after some popular streets in New Orleans, Louisiana. Even drinks made to taste like king cake.

Photo w/Krews Queen and King

Being down in south Louisiana I’ve gotten to see more of carnival season. There are different balls of the Krews on the weekends at the first of the carnival season, then the weekends closer to the end there are the parades for the different Krews. Now this is how it is here in Baton Rouge. I know that in other places, like NOLA and even over in Mobile, Alabama, the parades of the Krews take place the night of the ball; which I find a whole lot of fun and enjoy.

Mardi Gras Ball w/a college friend 

I thing I do enjoy is that everywhere you go, there is some form of king cake available. The traditional king cake is made up of a Danish dough, and filled with a cinnamon filling. After it is baked, the cake is coated with an icing and then topped with yellow, green and purple sugar. You can even get different fillings if you like. I prefer the traditional cinnamon.

King cakes 

I’ve made a lot of king cakes this season. Seems like every time I turn around there is another request/order for king cakes. It’s a labor of love. At work I use a premade Danish dough and cinnamon smear and go to town. I roll, split and twist every log and then decorate. 

I feel like my perfume during this time of year is Eau de King Cake. It has hints of sugar, butter, cinnamon and flour.

When I'm making king cakes or other types of pastries at home, I always go for scratch. It taste better. Don't get me wrong, I do use some store bought puff pastry dough and fillo dough. There just isn't enough time in the day if you don't have your own menions helping you out. 

View of my recipe from my notebook 

I have to admit I’m happy that the end of the season is coming… I can make different desserts. I look forward to making other things with seasonal produce. I can’t wait for the new produce of Spring. Hurry up Spring!!!

Happy Eating!

Little Things

A couple of months ago I had a dessert/tweet shown on a tv show called The Kitchen on Food Network. 

Screen shot of the TV w/the picture of dessert and Sunny Anderson show the Cherpumple 

I did a take on a cake that one of the chefs, Sunny Anderson, had shown on the show. She made a chocolate cake with an apple pie baked in the center. 

My version was a pecan pie baked inside the chocolate cake. I then topped the cake with a bourbon chocolate ganache and toasted pecans. I called it The Two For One.  

Two For One. Dark Chocolate cake w/a pecan pie center, topped w/bourbon chocolate ganache and toasted pecans

The tweet of that dessert became very popular. So much so that it was shown on the show that the hosts shared what other viewers of the show had done with other recipes as well. 

It was really neat/cool to see that on national tv. It's the little things. But what was fun was hearing Sunny Anderson talking about it and then hearing the other hosts vocally mmm at the description of my take on the dessert. 

Sunny then showed another dessert that she called The Cherpumple. It's a cheesecake with a pumpkin pie in the center. 

I loved how Sunny said," I see your chocolate cake and I raise you The Cherpumple." So took that as a challenge. 

I made The Presley. It's a no-bake cheesecake with a fudge insert. The Presley is an homage to Elvis Presley's favorite sandwich; a peanut butter and banana sandwich with bacon on white bread. 

So what I did was to make the cheesecake (which I made banana), and then made a peanut butter fudge for the inside. I put it all together then I fried off some bacon. I crumbled up the bacon and garnished a slice with the bacon. It all sounds like it wouldn't be good together, but surprisingly it is delicious. 

The Presley. Banana cheesecake w/peanut butter fudge center topped with pan fried bacon 

I grew up less than an hour from where Elvis Presley was born and less than hour from Graceland. Knowing that Sunny Anderson spent some of her life in the South, I figured she would appreciate this nod to Elvis.

I find pleasure in the little things. It was no more than a minute being mentioned on TV but I got mentioned. Little things. I'm still a pastry chef that looks at all things for inspiration. You will always surprise yourself on what inspires you. Happy Eating!

Loved Ones

The smell of sausage fills the air, and I’m instantly transported back 20 plus years to my grandparents’ house.

My alarm clock is the smells and sounds of granddad cooking breakfast. I am stirring awake on the pull out couch in the den, and the creaks and quick pops of the springs let my granddad know I’m waking up. “Morning. Your breakfast will get cold if you stay in bed,” he says to me. I hear the pendulum of the clock ticking and letting me know its 5:30 in the morning. I make the bed, and put away the pull out. Like I was never there. I smell the biscuits coming out of the oven and the eggs are popping in the pan in the sausage grease. I’m sort of awake, but eating away. I hear my brother stirring in the front room; he stayed in bed; more for me.

L: My uncle, grandmomma, granddad, and my dad 1960s. R: My granddad's WW2 service photo 

Like clockwork, my granddad would be up, dressed and making breakfast before 6, starting his day. He always kept a schedule. After he had his breakfast, he would be off to work (he had his own shop as a mechanic). He would be back for lunch, then go back to work then be back for dinner.

I remember the times we visited when I was younger, the days when my granddad didn’t have to go into the shop, he would be outside in the yard. He would either be tending to his garden, make sure the lawn was kept up and that the wood pile was in order. Had to have that woodpile in order and filled. The fist cold snap, there would be a fire roaring. It would feel like the middle of summer in the dead of winter.

My granddad had a major work ethic that lives on in the ones he has left behind. My dad has this strong work ethic that he also instilled in me.

My granddad had a love of food, and taught himself how to cook many things. He actually took over the cooking of meals from my grandmomma since he loved it so much. My grandmomma would still be in the kitchen helping cook and making her yellow cake with chocolate icing.

In the summer, I remember sitting on the floor in their den with different baskets filled with green beans, butter beans and tomatoes that were from the garden. A very distinct smell filled the room, almost like a mixture of damp cool summer night mixed with a little dirt.

My little garden last spring; Grandparents made me love gardening 

I remember helping snapping the ends off the green beans and putting them into a new basket for them to be rinsed off before they were put away (either put in a pot to cook for that nights dinner or to be canned).

Most of my memories that involve my grandparents take place around food. It is my way to remember them and, in my own way, keep their memory alive for me. I can’t eat a bowl of spaghetti without comparing it to my grandmomma Earnest. I can’t eat cantaloupe without thinking of the times I would share lots of cantaloupe pieces with my granddaddy Earnest. They were my mom’s parents.

I can recall watching my mom and grandmomma (my mom’s mom), doing their kitchen dance when preparing meals for the holidays. I always watched from the other side of the counter, so not to be in the way. I was always in awe, and wanted to be where the action was.

Now, I like green beans, but I love the green beans my granddad Little would cook (my dad asked and mastered my granddad’s green beans). The smell of sausage cooking always reminds me of him as well. A yellow cake with chocolate icing reminds me of my grandmomma Little. She always has a cake for after dinner.

It is hard when the time comes to have to say your goodbye’s to loved ones.

I said till next time to my maternal grandparents years ago. But just recently I had to say that again to my granddad Little. It wasn’t totally unexpected, but still sad.

I have a passion for food. I believe its because it is what connects me to my family and passed loved ones. Whenever my family is getting together, we are gathered around the table or in the kitchen talking and goofing off. Laughter and food is always involved.

To me, food has stories and memories tied to them. Every time I’m in the kitchen, I feel connected to my family’s past. It is a way for me to celebrate them daily.

Happy Eating!

Beginning To Look A Lot Like Christmas

I hope all my American readers enjoyed their Thanksgiving! I was very thankful to get to spend time with my family and friends while I was home. Even had a clean-up helper. 

One sous chef getting some final bits off the plates 

                               

Now in full Christmas holiday mode, not that they don’t start before Halloween with Christmas advertisements. I do love this time of year stretching from October through January. I love kicking off with Halloween. The crazy holiday with very interesting history, but a fun night to dress-up and hang out with friends.

Thanksgiving is next up that gets us prepared for the Christmas season. A national day of thanks that gives us the time to reflect on what we are thankful for. Gets one in the spirit of not thinking of oneself but of others.

Since coming back from Thanksgiving break (perk of working at a college), I’ve been getting a lot prepped for up coming holiday parties, and making sure that I’m all stocked up with pastries for the coffee shops on campus since finals are upon us as well. It is amazing how much more the students go through the pastries during finals… study fuel.

Study fuel: L-R T-B: Muffins, sticky buns, croissants and cinnamon rolls 

One thing I do love about the three weeks back is getting to be even more creative with the small desserts for the holiday parties. The major one that we have is for the President Chancellor of LSU. I get to create lots of holiday cookies, petite fours, and other small finger desserts.

                    

Some of my favorite holiday treats to make are pate choux, or cream puffs. There is just something about them. Just so cute and then you can fill them or turn them into a croquembouche. Such a showstopper. Well, at least I think so. I also love creating gingerbread houses. The smell alone gets me into the Christmas spirit.  

Replica of the Faculty Club building that I work out of... Poured sugar made up the windows 

My most used recipes for this time of year are three main staples… ginger snap cookie, sugar cookie and pate choux recipes. I use these three the most because, ginger snaps are always a hit and are a lot like gingerbread cookies (I find them tastier), the sugar cookies because well they are great for decorating. Lastly the pate choux because you can make cream puffs and éclairs out of the dough. 

Later this week I'll be posting my recipes and what I've made out of them. Hopefully y'all will try them out and let me know how they work out for you! Hope you're having a great holiday season. Happy Eating!