The Hearty Boys go retro

December 21, 2010 (CHICAGO)

Waldorf Salad with Maraschino Cream
Recipe courtesy of The Hearty Boys

4 Gala apples, cored and cubed
2 celery stalks, thinly sliced on the bias
1/4 red onion, thinly sliced
2 tablespoons toasted walnuts
2 tablespoons dried cherries
Celery leaves
Maraschino cream, recipe follows

Toss the apples, celery, onion and one tablespoon each of the nuts and cherries together in a bowl. Add a few celery leaves as well as some of the cream, salt and pepper. Toss well and divide onto 4 plates with greens as a base. Garnish with the remaining nuts, cherries and celery leaves.

Maraschino Cream

1 cup mayonnaise
1/2 cup heavy cream
1/4 cup rice wine vinegar
2 tablespoons Luxardo Maraschino
1 shot Southern Comfort
20 maraschino cherries, rinsed and minced
2 teaspoons chopped dill
1 teaspoon salt
1 teaspoon black pepper

Lobster Pot Pie
Recipe courtesy of The Hearty Boys

3 carrots, quartered lengthwise and cut into ½ inch pieces
1 large onion, cut into 1/2 inch dice
2 medium fennel bulbs, cut into 1/2 inch dice, fronds and all
4 tablespoons butter
3 tablespoons vegetable oil
1 cup flour
Zest of 1 lemon
3 tablespoons fresh tarragon leaves, chopped
4 - 6 cups shellfish stock
1 pound cooked lobster meat

Melt the butter and oil in a large pan and add the carrots, onion and fennel. Saute until the carrots begin to soften. Add the flour and stir well. Cook 2 minutes. Add the lemon zest, tarragon and the vegetable stock 2 cups at a time. Stir well and add more stock as the mixture thickens. The mix should be creamy and not soupy. Season with salt and pepper. Fold in the lobster and portion into individual oven safe dishes. Top with puff pastry and bake in a 350 degree oven until the pastry is golden.

Ginger Snap S'mores
Recipe courtesy of The Hearty Boys

Ginger Snaps
2 1/4 cups flour
1 teaspoons baking soda
1 teaspoons ground ginger
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup brown sugar
1/4 cup molasses
1/4 teaspoon salt
1/4 cup oil
1 egg

Mix all the dry ingredients together in a large bowl and set aside. In a stand mixer beat the eggs and sugar together until light. Add the oil and molasses and beat well. Add the dry ingredients slowly, mixing as you go. Scoop the dough out onto a parchment lined pan by the teaspoonful, leaving 2" in between cookies. Sprinkle with sugar and place into a 350 degree oven for 8 minutes or until golden but still soft. Let cool and remove from pan.

Spiced Ganache
1 cup semi sweet chocolate chips
1/2 cup heavy cream
1/2 teaspoon black pepper
1 teaspoons ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Microwave all for 2 minutes. Stir well until smooth. Microwave another 30 seconds if necessary. Be careful not to burn the chocolate.

To assemble: Place six ginger snaps sugar side down on a flat surface. Thread 6 marshmallows onto a bamboo skewer and toast them over an open flame. Quickly place one marshmallow on each cookie and press down with another cookie, creating a sandwich. Drizzle with ganache and serve.

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