Creole Cream Cheese Ice Cream

Post by guest blogger David:
One of the many memories I have of my Pepere Lucien was his talking about one of the foods he use to eat for breakfast as a kid growing up in Ama, Louisiana: Creole Cream Cheese.  While most people are familiar with cream cheese in general, unless you live near south Louisiana or are well versed in Cajun/Creole Cooking you probably never heard of or much less tasted it. So what is the difference? Well according to others on the internet it is grainier without the stabilizers of a conventional Philadelphia brand. Lorin Gaudin wrote in the Cooking Blog on on August 28, 2000 that it was traditionally a “tart single curd cheese made with clabbered milk and then hung in cheesecloth under the oak trees to drip whey.”  I seem to remember Pepere Lucien discussing the cheesecloth and hanging it from a tree. While this probably provides a detailed description to the makers of cream cheese or a cream cheese aficionado, to me, a common consumer it doesn’t mean a whole lot. The best description I could find came from Chef John Folse’s The Encyclopedia of Cajun and Creole Cuisine: “Creole cream cheese is a farmer-style cheese similar to a combination of cottage cheese and sour cream.” This would be how I described it when I tried it for the first time back in March of 2010, but with also a hint of the flavor of the conventional cream cheese. One of the recipes I have wanted to try for a while also comes from Chef John’s Encyclopedia: Creole Cream Cheese Ice Cream.

NOTE: I read that others have used mascarpone cheese or a mixture of equal parts plain yogurt and sour cream as a suitable substitute for Creole Cream Cheese (or buy it directly from Chef John Folse’s website).

Creole Cream Cheese Ice Cream:
click here  for printable version
by John Folse

1 (11.5 ounce) package Creole Cream Cheese
1.5 cups sugar
3 eggs
1.5 cups half and half
1.5 cups heavy whipping cream
2 tablespoons pure vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1.)  In a large mixing bowl, combine sugar and eggs.

2.)  Whisk until fluffy and pale yellow in color.
3.)  In a saucepan, combine half and half and cream.  Bring to a simmer, careful not to boil.
4.)  Remove the milk mixture from the heat and slowly blend, one ladle at a time, into the egg mixture.  Stir constantly to keep the eggs from scrambling.  Continue blending until incorporated.
5.)  Add vanilla, nutmeg and cinnamon.
6.)  Strain the mixture through a fine sieve and chill overnight, or a minimum of 4 hours.
7.)  When ready to use, thoroughly blend the Creole cream cheese into the custard mixture and whisk until all lumps are removed.
8.)  Pour mixture into a home-style ice cream maker and freeze according to manufacturer's directions.
9.)  Place ice cream in the freezer and allow to temper 2 hours before serving.

Hot Cross Buns

These buns are traditionally made on Good Friday and I was bound and determined to make them this year.  They turned out well, but I may add a little more sugar next time, I like my sweets sweet.  Feel free to add or delete any dried fruit.  I've seem them made with regular raisins, however I really liked them with golden raisins and dried cherries.  

Hot Cross Buns:
click here for printable version
adapted from Martha Stewart

1 cup plus 3 tablespoons milk
3/4 cup granulated sugar
1/2 ounce (4 1/2 teaspoons) active dry yeast
1.5 tablespoons butter, melted and cooled
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
4 large eggs, lightly beaten
5 1/2 cups flour
4 ounces dried cherries
4 ounces golden raisins
1 large egg white
1 tablespoon water
2 cups powdered sugar
1/2 teaspoon vanilla

1.)  Heat 1 cup of milk in a small pot over medium heat until it reaches 110 degrees.  Pour milk into the bowl of a mixer (fitted with a dough hook.)
2.)  With the mixer on low speed, add the sugar, yeast, butter, 1.5 teaspoons salt, nutmeg, cinnamon and eggs.
3.)  Add the flour, 1 cup at a time, mixing thoroughly in between each cup.  
4.)  Run mixer with dough hook for about 4 minutes (or knead by hand.)
5.) Add the cherries and raisins and knead to incorporate.
6.)  Spray a bowl with non-stick spray.
7.)  Shape dough into a ball and put in bowl.  
8.)  Cover with plastic wrap and let rise 1 hour.
9.)  Remove dough to a floured surface and divide into 3 pieces.
10.)  Divide each piece into 10 and roll into tight balls.  
11.)  Put on a buttered (I used parchment paper instead) baking sheet, 1/2 inch apart.
12.)  Cover with plastic wrap and let rise 1 hour.
13.)  Preheat the oven to 375 degrees.
14.)  Whisk the egg white and water together and brush on the tops of the buns.
15.)  Bake 20-22 minutes until golden brown.

16.)  Let cool for 30 minutes.
17.)  Whisk the 3 tablespoons milk, powdered sugar, vanilla and a pinch of salt together.  
18.)  Use a pastry bag to pipe the icing in the shape of a cross on the tops or spoon the icing on top.

Coq Au Vin

This is the real deal folks; the full Julia Child Coq Au Vin.  It is time-consuming so I wouldn't recommend it for a weeknight meal.  My husband (yes, I married a man who can cook) has perfected this recipe.  If you have never cooked a Julia Child recipe get ready, she is extremely meticulous.  This is why the directions are very specific.  We usually make this with a whole cut-up chicken.  This time we only used thighs and drumsticks and thought it had even better flavor,  the breasts tend to get a little dry.  This dish makes  an amazing meal, if you have the time to make it.

Coq Au Vin:
click here for printable version

4 ounces thick cut bacon-cut into rectangles 1/4 long across and 1 inch long
2.5-3# cut-up chicken, or only thighs and drumsticks
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup cognac
3 cups red wine-we use Merlot
1-2 cups chicken or beef stock
1/2 tablespoon tomato paste
2 cloves mashed garlic
1/4 teaspoon thyme
1 bay leaf
3 tablespoons flour
4 tablespoons butter

12-24 pearl onions
1.5 tablespoons butter
1.5 tablespoons oil
1/2 cup chicken or beef stock
salt and pepper to taste
herb bouquet-4 parsley sprigs, 1/2 bay leaf, and 1/4 teaspoon thyme tied in cheesecloth

2 tablespoons butter
1 tablespoon oil
1/2 # mushrooms, quartered 
salt and pepper

1.) Bring 2 quarts of water to a simmer, add the bacon and simmer for 10 minutes.  Rinse in cold water.  Dry.
2.)  Using a Dutch oven, saute the bacon in 2 tablespoons of the butter until it is lightly browned.  Remove the bacon to a plate.
3.)  Rinse and thoroughly dry the chicken pieces.  Brown in the hot butter and bacon fat.
4.)  Season the chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper, return the bacon to the pot.  Cover and cook slowly for 10 minutes, turn the chicken once.
5.)  Uncover, and pour in the cognac.  This is the fun part....keeping your face away from the pot, ignite the cognac with a match, shake the pot back and forth for several seconds until the flame stops.
6.)  Pour the wine into the pot.  Add enough stock (1-2 cups) to cover the chicken.  
7.)  Stir in the tomato paste, garlic and herbs.
8.)  Bring to a simmer, cover and cook slowly for 25-30 minutes.  

9.)  While the chicken is cooking, prepare the onions and mushrooms.

1.)  Peel the onions
2.)  Heat the butter and oil in a skillet.
3.)  When the fat is bubbling, add the onions and saute over medium heat for about 10 minutes, rolling the onions so they brown evenly and don't break their skins.
4.)  Pour in the stock, season to taste and add the herb bouquet.
5.)  Cover and simmer slowly for 40-50 minutes until tender, and the liquid has evaporated.
6.) Remove the herb bouquet

1.)  Heat the butter and oil in a skillet over high heat.
2.)  Add the mushrooms, toss and shake the pan for about 4-5 minutes.
3.)  As soon as the mushrooms have begun to brown, remove from the heat.  Season to taste.
10.)  Remove the chicken to a plate.
11.)  Simmer the chicken, cooking liquid in the pot for a minute or two, skimming off the fat.
12.)  Raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups.
13.)  Correct the seasoning, remove from heat and remove the bay leaf.
14.)  Blend the butter and flour together into a smooth paste.
15.)  Whisk the paste into the liquid.  Bring to a simmer, stirring for a minute or two.  The sauce should be thick enough to lightly coat a spoon.
16.) Remove the chicken from the bones and add the meat back into the sauce.
17.)  Add the mushrooms and onions to the pot.
18.)  Bring to a simmer and heat through.
19.)  Serve with buttered noodles, potatoes or crusty bread.

Ragu Sauce

This was the first recipe that we tried from Classic Pasta Cookbook and we keep coming back to it.  It is very easy and has a rich flavor.  It is better with homemade pasta, but for a weeknight it is fine on box pasta.  

Ragu Sauce:
click here for printable version
adapted from Classic Pasta Cookbook

2 tablespoons olive oil
2 tablespoons butter
2 tablespoons finely chopped onion
2 tablespoons diced carrot
2 tablespoons diced celery
3/4 pound lean ground beef
1 teaspoon salt
1 cup dry white wine (we usually use Pinot Grigio)
1/2 cup whole milk
1/8 teaspoon nutmeg
1-28 ounce can whole tomatoes, cut up with juice
1/2 cup grated parmesan cheese

Heat the olive oil and butter over medium-high heat in a deep saucepan.  Add the onion, carrot and celery.  Saute for about 5 minutes.
Add the beef and salt, cook until the meat is browned.
Add the wine.
Cook until the wine has completely evaporated.  Add the milk and nutmeg, cook until most of the milk has evaporated.
Add the tomatoes.
Turn the heat down to very low.  Simmer, uncovered for about 1.5-2 hours, stirring occasionally.  
Mix with about 3/4 pound thin spaghetti and serve with Parmesan cheese.

Caramelized Brussel Sprouts with Lemon

I may have actually found a way that I can eat Brussel sprouts.  I used to just steam them whole, but found myself having to choke them down, yuk!  This method makes them actually taste good!  It is very easy and my boys didn't complain too much when I made them eat them.  

Caramelized Brussel Sprouts with Lemon:
click here for printable version
adapted from Everyday Food

12-16 ounces Brussel sprouts, halved
salt and pepper
2 tablespoons olive oil
lemon juice

In a skillet add the sprouts and 1/2 cup water.  Season them with salt and pepper.
Bring to a simmer over medium heat.  Cover and cook until most of the water has evaporated, about 7-8 minutes.  You can add more water if the skillet gets dry, you want the sprouts to be crisp tender.
Increase the heat to medium high and add oil.  Cook, uncovered, without stirring until they are golden brown, about 6-7 minutes.  
Remove from heat and stir in lemon juice to taste, season with salt and pepper to taste.

Roasted Chicken

Sometimes the simplicity of a roasted chicken dinner hits the spot.  I especially like that it is easy to prepare and very forgiving.  This chicken is no exception, it does call for fresh basil and lemon, but I have used dried basil and omitted the lemon when I didn't have one.   I also like to put wine in the pot, if I have some leftover.  It seems that whatever I throw in, it always produces a great roasted chicken!

Roasted Chicken:
click here for printable version
adapted from For the Love of Cooking

1- 4-5 pound chicken
1 tablespoon olive oil
1 lemon
1 handful fresh basil
garlic powder
onion powder
dried basil
6-8 cloves garlic
1 onion, quartered
1 pound (or more if you want them) potatoes, peeled and quartered

Preheat the oven to 350 degrees.  Rinse and dry the chicken.
Squeeze the lemon juice all over the chicken and put halves inside the chicken along with the fresh basil, garlic and some of the onion.  Season outside of chicken liberally with salt, pepper, garlic powder, onion powder and dried basil.  Put potatoes and remaining onion in a large Dutch oven, add olive oil and season with salt, pepper, garlic powder, onion powder and dried basil.  Set chicken on top of potatoes.

Cover and put in oven for 1.5-2 hours, checking the temperature with a thermometer at 1.5 hours.  The breast should read 170, the thigh 180 degrees.
Remove and let rest for about 10 minutes.


I am not sure why I have never thought of making calzones before.  I make homemade pizza all the time and it never crossed my mind to even try these.  It turns out, they are really easy and are a fun alternative to pizza.  This is the kind of recipe that you really can add whatever you like to the filling.  We had: genoa salami, sopressata, fresh basil, kalamata and black olives, smoked and whole milk mozzarella cheese.  I made the kids' with pepperoni and cheese because that is all they like.  They actually ate and didn't complain AT ALL, and in my house that is a miracle!  

click here  for printable version

1 package active dry yeast
1 cup warm water (110 degrees)
pinch sugar
1 1/2 teaspoons salt
1 1/2 tablespoons olive oil
2 1/2-3 cups flour

Pizza Sauce
**Typically, I make this sauce and freeze it in 1 cup measurements in Ziploc bags.  I just pull out a bag or two when I make pizza.  For the calzones I only used 1 cup for 4 of them.  This sauce makes about 6-8 cups.
3-15 ounce cans tomato sauce

1-6 ounce can tomato paste
1/4 cup olive oil
1 cup chopped onions
1 ounce minced garlic
2 tablespoons fresh parsley
1 1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon basil
Saute onions and garlic in olive oil.  Add remaining ingredients, simmer 2-3 hours.

Anything you like!
pepperoni, sausage, olives, mushrooms, peppers, basil, cheese etc.

In a bowl, combine yeast, water and sugar, stir well and let sit for 5 minutes.  
In a stand mixer, combine the salt, olive oil, 2 1/2 cups flour and yeast mixture.  
The dough should be slightly sticky to the touch, if it is too sticky add flour in 1/4 cup measurements until it is the right consistency.  
Using the dough hook attachment, mix dough in stand mixer on low speed for 5 minutes.  
Spray a bowl with non-stick spray, add dough and cover with plastic wrap.  Let sit for 1-2 hours.
Preheat the oven to 475 degrees.
After the dough has risen, divide it into 4 even balls.  Transfer to a lightly floured surface and roll out into 4-8 inch circles.  
Place sauce, filling and cheese in the center of 1 side of the circle, then fold dough over the filling.  
Crimp edges together with your fingers and/or a fork until the edges are sealed.  Cut a small slit in the top of the calzone.  
Cook on a preheated pizza stone or a baking sheet for about 15 minutes, or until lightly browned.