Host Pace Webb makes Mini Mac n' Cheese Muffins
Mini Mac n' Cheese Muffins
These bite-sized treats are perfect for a holiday party whether you're a guest or the host.
Yields: 48 mini muffins
1 lb. small elbow pasta
6 oz. butter, divided
4 oz. flour
4 cups whole milk
1 lb. cheddar cheese, grated 3 eggs, whisked
¾ cup bread crumbs
1 teaspoon of cayenne pepper
salt to taste
24 count mini muffin tin
salted water to a rolling boil and cook pasta according to package directions.
Cook until soft.
(Tip: Don't stop at al dente, the pasta will not continue to cook through when molded into muffin form.)
Make Mornay sauce by melting 3 oz. of butter and mixing in the flour. Cook the butter and flour together for a few minutes to cook out the raw flour taste. Slowly add the milk and whisk in. When sauce thickens remove from heat and add grated cheese. Season with salt and cayenne. Add sauce to the cooked pasta Then add 1/2 cup of bread crumbs and eggs. Stir the mixture.
Melt the remaining 3 oz. of butter and blend in with the 1/4 cup of bread crumbs. Set bread crumb mixture aside.
grease mini muffin tins.
Spoon the mac n' cheese mixture into the muffin tins. Garnish with bread crumb mixture and bake for about 20 minutes or until browned on top and somewhat firm to the touch.
Cool for about 15 minutes before removing them. If you have trouble removing them cool for a bit longer.
Crispy Cauliflower Florets with Celery
Add some sizzle to this classic winter vegetable.
1 head cauliflower, florets only
4 cups of neutral oil (canola, peanut, etc.)
3 eggs, lightly whisked
2 tablespoons water
1/2 cup rice flour (All Purpose Flour is OK too)
salt to taste
Fill a 2 qt. saucepan with oil. Preheat oil to 350 degrees using a candy thermometer.
Combine eggs and water in a medium mixing bowl. Dip cauliflower florets in egg wash and then dredge through rice flour in a separate bowl.
Tip: Designate one hand for egg wash and the other hand keep dry by shaking the florets in the rice flour bowl.
the battered florets in the oil and fry for about 5 minutes. They won't brown
very much because of the rice flour. Remove from the oil on a drip rack or cake
cooling rack and salt liberally.
Tip: Paper towels are too dangerous when deep frying plus they make the food soggy when it comes into contact with the paper.
Tip: Make this ahead of time so you can serve your crispy cauliflower right away!
cup (240 g) mayonnaise, homemade or store-bought
2 1/2 tablespoons Dijon mustard
1 teaspoon of sea salt, plus more, to taste
2 tablespoons freshly squeezed lemon juice
freshly ground black pepper
1/4 pounds (1 kg) celery root, brunoise
1 Tablespoon capers, chopped
1 Tablespooon cornichons, brunoise
paprika to taste
Method: Combine all ingredients in a medium bowl and stir well!
JELL-O Chocolate Cherry Bombs
Chocolate Cherry Deliciousness from the JELLO Recipe Book, Volume One
1/3 cup boiling water
1pkg (3 oz.) JELL-O Cherry Flavor Gelatin
1 can (5 oz.) evaporated milk
2 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
14 maraschino cherries with stems, drained
Add boiling water to gelatin in medium bowl; stir 2 minutes or until completely dissolved.
Microwave evaporated milk and chocolate in a microwaveable bowl on HIGH 2 minutes or until chocolate is melted and mixture is blended, stirring each minute.
Add to gelatin; whisk until blended. Pour into 14 (3 oz.) paper cups sprayed with cooking spray. Refrigerate 15 minutes.
Top with cherries, pressing in slightly to stick. Refrigerate 20 minutes or until firm. Unmold to serve.
Variation: Substitute mini muffin pan or ice cube tray for paper cups.
Substitute: Prepare using 1 pkg. (0.3 oz.) JELL-O Cherry Flavor Sugar Free Gelatin.