Adapted from Hampton Court Palace. 1 tablespoon unsalted butter ½ cup whole milk 1 ¼ cups heavy cream ½ teaspoon ground nutmeg ½ teaspoon ground cinnamon, plus additional for dusting 4 large egg yolks 1 large egg ¼ cup sugar.
Blue-Potato Soup 3 tablespoons unsalted butter 1 medium onion, coarsely chopped 1 1/2 pounds blue potatoes, peeled and quartered 6 cups good chicken or vegetable stock 1 bay leaf 1 cup milk or light cream 1/2 teaspoon ground nutmeg 1/2 teaspoon freshly ground pepper Salt to taste. 1. Melt the butter in a 3-quart saucepan over medium heat.
2/3 cup sugar 2/3 cup heavy cream 1/8 teaspoon coarse salt 1/2 teaspoon vanilla extract.
HAZELNUT-COFFEE FLOAT WITH HAZELNUT BRITTLE Adapted from Strip House Time: 30 minutes plus cooling 1/4 cup chopped hazelnuts 1 1/2 tablespoons butter 1/2 cup sugar 3/4 cup heavy cream 1 teaspoon vanilla extract 2 teaspoons confectioners' sugar 2 cups regular or decaffeinated coffee, chilled 1/2 cup strong brewed espresso 1/2 cup sparkling water 1 pint hazelnut ice cream.
White glaze: Combine 1/2 cup plus 2 tablespoons sifted powdered sugar in the top of a double boiler over simmering water with 1/4 cup heavy cream, 1/2 teaspoon vanilla extract and 1/8 teaspoon Kosher salt.
To Make Topping: Mix the remaining 1 cup sour cream, 1 teaspoon vanilla, and the 2 teaspoons white sugar until smooth.
Combine 2 tablespoons mashed avocado, 1/4 cup whipping cream, 1/2 teaspoon of olive oil and 1 teaspoon of calendula petals.
For the cake: 1/2 cup unsalted butter, softened 1 cup packed dark brown sugar 1/2 cup granulated sugar 3 large eggs 1/3 cup sour cream 1 teaspoon vanilla 1 cup plus 1 tablespoon flour 1/4 cup cornmeal 1 1/2 teaspoons cinnamon 1 teaspoon ground ginger 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup finely chopped mango 1/4 cup finely chopped pineapple.
Jumbleberry Grunt Time: 1 hour For the filling: 4 cups blueberries 2 cups raspberries 2 cups blackberries (or a total of 8 cups mixed berries of your choice) 3/4cup sugar 3 tablespoons cornstarch For the topping: 1 cup heavy cream 1 teaspoon vanilla extract 1 cup flour Pinch of salt 1 teaspoon baking powder 1/4cup plus 2 tablespoons sugar.
CREAMED CORN Time: 45 minutes plus overnight refrigeration 2 7 1/2-ounce packages John Cope's dried sweet corn (approximately 4 cups) 6 cups milk 1 cup heavy cream 3 teaspoons sugar 3 teaspoons salt 4 tablespoons butter Salt and freshly ground black pepper.
Corn Pudding 1/2 stick butter 4 eggs 1/4 cup masa harina or flour 2 cups heavy cream 1 teaspoon salt 18 1/2-ounce can of creamed corn 1 1/2 cups fresh or frozen corn 1/2 teaspoon cayenne.
