Corn and Lobster Chowder

Ingredients

• 2 10-ounce frozen uncooked lobster tails, thawed
• Water

• 8 cups frozen yellow corn kernels (about 2 1/4 pounds), thawed
• 1 1/4 cups low-salt chicken broth

• 8 bacon slices, chopped
• 2 cups chopped onions
• 3/4 cup peeled finely diced carrots
• 2/3 cup finely diced celery
• 1/4 teaspoon cayenne pepper
• 3 cups bottled clam juice
• 1 1/2 cups half and half
• 6 tablespoons sour cream

• 2 tablespoons (1/4 stick) butter
• 3 tablespoons chopped fresh chives

Directions

1. If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Reserve 1 3/4 cups water used to cook the lobster, and drain the rest of it. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.
2. Puree 4 cups corn with chicken broth in processor until almost smooth.
3. Saute bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; saute until light golden, about 5 minutes. Add remaining 4 cups corn; saute 3 minutes. Add carrots, celery, and cayenne; saute until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups lobster water; simmer 10 minutes. Stir in corn puree and whipping cream; simmer 5 minutes. Season with salt and pepper.  Remove soup from heat; stir in sour cream.
4. Melt butter in medium nonstick skillet over medium heat. Add lobster meat and saute just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.

Death By Chocolate Mousse Cake

Ingredients

• 1 1/2 cups chocolate graham cracker crumbs
• 6 Tablespoons butter, melted
• 1 cup heavy cream
• 1 (12 ounce) package semisweet chocolate chips
• 1 teaspoon vanilla extract
• 2 cups heavy cream
• 1/4 cup granulated sugar

• 1 recipe Ganache (optional)
• 1 cup heavy cream, chilled
• 1/4 cup granulated sugar

Directions

1. Preheat oven to 350 degrees Fahrenheit. Generously grease the bottom and sides of a 9-inch springform pan.
2. In a medium bowl, mix together graham cracker crumbs and melted butter. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool.
3. Combine 1 cup cream, chocolate and vanilla extract in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. (*Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stove top, then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.)
4. Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.
5. In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.
6. Chill cake at least 6 hours before serving. Prior to serving, pour chocolate ganache over top of cake, if desired. Chill again until ganache has solidified. 
7. Beat remaining 1 cup cream with 1/4 cup sugar in a large mixing bowl. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.

Corned Beef and Cabbage

Ingredients

• 3 lb. corned beef brisket with spice packet
• 5 carrots, peeled and cut into 3-inch pieces
• 1 large head cabbage, cut into small wedges

Directions

1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add carrots, and cook until they are almost tender. Add cabbage and cook for 20-30 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Chocolate Ganache

Ingredients

• 9 ounces semisweet chocolate, chopped
• 1 cup heavy cream

Directions

1. Place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with an electric mixer until light and fluffy.

Blueberry Muffins

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup sour cream OR plain yogurt
• 1 1/2 cups fresh or frozen blueberries

Directions

1. Preheat oven to 375 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin.
2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
3. In a large bowl, beat together the butter and sugar until light, fluffy, and almost white in color. Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition. Add the vanilla and sour cream or yogurt, and mix until incorporated.
4. Add the dry ingredients and mix on low speed just until the bather is smooth. (The batter will also be thick.) Fold in the berries by hand.
5. Scoop the batter into the prepared muffin cups, using a heaping 1/4-cup for each.
6. Bake the muffins for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.

Hot Spiced Cider

Ingredients

• 4-5 teaspoons packed brown sugar, depending on preference
• 1/4 teaspoon ground allspice
• 10 whole cloves, about 1/4 teaspoon
• 1 cinnamon stick, broken in half
• 1/8 teaspoon ground nutmeg
• 2 quarts (8 cups) apple cider

Directions

1. In a tea ball*, mix together the brown sugar and spices. Close the tea ball and place in a large saucepan. Pour the apple cider into the saucepan and set the heat to medium-high. Once the cider begins to boil, lower the heat to a simmer and keep warm until ready to serve.

*If you do not have a tea ball, use one of these variations:

• Place sugar and spices in a coffee filter. Tie the coffee filter closed with cooking twine and place in the saucepan along with the cider.
• Place the sugar and spices directly in the saucepan with the apple cider. After it has boiled, strain the cider through a fine mesh strainer and discard the spices.