03/26/16
Classic Easter Recipes

Easter Ham Dinner

Classic Easter Recipes

It’s almost Easter! Here’s my traditional menu…Peach-Ginger Smoked Holiday Ham, Sweet Potato Gratin Stacks, Roasted Garlic Asparagus, and Chocolate Peanut-Butter Pot de Creme!

Peach-Ginger Smoked Holiday Ham

I love just about any combination of spicy and sweet, and this peach-ginger glazed ham recipe is no exception.

My wife has informed me that this is the only ham recipe I am to use for Easter, from now on!

Sweet Potato Gratin Stacks

Sweet Potato Gratin Stacks

This might be my favorite side dish, unless I’m alone, and then I just might eat the whole pan straight from the muffin tins with a plastic fork…

Garlic roasted asparagus

Garlic Roasted Asparagus

I love this way of preparing asparagus. The flavors work together enhancing each other, and the irresistible addition of garlic mellows and sweetens as it bakes.

Chocolate Peanut Butter Pot de Creme

Given the French name, and silky smooth consistency, this can be served as a hoity-toity dessert, but it’s really pretty darn simple to make…

 

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01/13/13

Chocolate Peanut Butter Pot de Creme

Chocolate Peanut Butter Pot de CremeThis Chocolate Peanut Butter Pot de Creme recipe led to what may be the highest compliment I’ve ever received…my wife, a serious chocolate aficionado, informed me that it was “the best dessert” she’d ever eaten.

That’s some high praise, right there!

Given the French name, and silky smooth consistency, this can be served as a hoity-toity dessert, but it’s really pretty darn simple to make…

Chocolate Peanut Butter Pot de Creme
Serves 6-8

12 oz Milk Chocolate Chips
12 oz Reese’s Peanut Butter Chips
8 oz whole milk, divided
4 eggs
Whipped cream

Chocolate Peanut Butter Pudding Pot de Creme

Crack 2 eggs into your blender or food processor.

Chocolate Peanut Butter Pudding Pot de Creme

Pour in peanut butter chips.

Chocolate Peanut Butter Pudding Pot de Creme

Blend for a couple of 5-second bursts to combine the eggs, and to chop of the bits a bit.

Heat milk to a low simmer (you want it hot).

Start blender again and slowly add the hot milk, allowing it to incorporate evenly with the chips and eggs.

Chocolate Peanut Butter Pot de CremeWhen smooth, put an equal amount in 6-8 ramekins or small bowls.

Chocolate Peanut Butter Pudding Pot de Creme

Place bowls in the fridge for 30-45 minutes, until contents are firm.

Wash blender/food processor, and repeat all of the above, with the chocolate chips.

Chocolate Peanut Butter Pudding Pot de Creme

Pour the chocolate mixture on top of the peanut butter, and return to fridge at least one hour.

Chocolate Peanut Butter Pudding Pot de Creme

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids.

 

photo1Chef Terry Ramsey taught me the original version of this recipe, for the Metro Toy Drive gig, using semi-sweet chocolate, and half milk/half very hot coffee.

That’s a very nice combo as well. White chocolate chips, chocolate toffee chips…lots of room for creativity with this recipe.

I’m pretty sure you could incorporate a little “somethin’ somethin'” for a grown-up version, as well.

If so, make sure to add that AFTER the hot milk has been blended with the chocolate (and decrease the amount of milk accordingly) so it doesn’t curdle the milk.

Enjoy!

-Chef Perry