DYI Marshmallow Peeps!

You know Spring has sprung when Marshmallow Peeps are on the shelves in every drug store imaginable! This season, make your own and avoid almost all the crazy ingredients found in the large manufactured varieties. Plus… soooo much fun to make!

You’ll Need

For the Colored Sugar 

3 cups granulated sugar

Yellow or pink vegetable colorants

For the Marshmallows

3 tablespoons or 2 packets of powdered gelatin

1/3 cup cold water, to activate gelatin

1 cups granulated sugar

1/2 cup light corn syrup

1/4 cup water

pinch salt

1 teaspoons vanilla or another flavoring of your choice

1 tablespoon chocolate chips, melted ( for the eyes ) or a little food-safe black dye

Special Equipment

Here’s How

For the Colored Sugar

Preheat the oven to 170′ F Degrees. Line a high-sided cookie sheet with parchment and set aside. Place the granulated sugar into the bowl of your food processor. With a toothpick, add a few dabs of the yellow gel coloring. 

Pulse the processor until the sugar becomes bright yellow, while cautiously not to pulsing to a powder. Once the color is to the desired hue, turn out onto the prepared cookie sheet. Place in the oven for about an hour, occasionally stirring to help the sugar to release any additional moisture. Set aside.

For the Marshmallow

Soak the gelatin in the cold water inside the bowl of your standing mixer with the whip attachment. Stir to combine and set aside to develop for about 8-10 minutes.

In a large stock-pot, fitted with a candy thermometer, dissolve the sugar with the corn syrup and 1/4 cup of water over medium-low heat. Stir until combine, careful not to gather any sugar up the sides of the pan. Raise the temperature and bring to a boil. Boil steadily for about 15 minutes without stirring until your candy thermometer reads 240 ‘F Degrees. 

Drizzle the hot sugar mixture in a slow and steady stream down the inside of the standings mixer bowl onto the gelatin. Once the entire mixture is in, increase the speed to high, add flavoring and continue to whip for approximately 10 to 12 minutes until thick, white, and tripled in volume.

In the mean-time, spread half the colored sugar onto a clean large parchment-lined, high-sided sheet pan. 

Piping Bag Technique 

New to a piping bag, or not comfortable working this fast-setting batter? Try the silicon mold technique below.

Fill the bag a little more than halfway. Twist the open end shut and pipe 2 inch long flat ovals, about 1 inch wide. Make sure to quickly snap your wrist by pulling the tip away promptly at the end of the piping stroke. This technique will create the chick’s tail. Repeat additional bases right next to each other, slightly touching. Try to work quickly because the batter will set quickly.

Now create the crest of the chicks’ head by refilling the bag and holding it in the upright position ( 12 o’clock to 6 O’clock ) with even pressure squeeze down and pipe a large circle onto the smooth end of the oval body about as wide as the oval. As you are piping the round, slowly raise the piping bag as you continue to apply pressure creating a pyramid-type shape of marshmallow, ending the pyramid by tilting the bag 90 degrees. Stop squeezing, quickly pull up and away from the mound, forming the head and beak. Be sure to pinch off the string of marshmallow with a wet knife, fingers or oiled scissors to create the beak. 

Dust the marshmallows in the colored sugar before they set.

Use the melted chocolate and a toothpick to dot on the eyes. or black food coloring with a toothpick. Alloe the Peeps to dry. Store in an airtight container.

Silicon Mold Technique 

Lightly spray your mold with cooking spray and set it aside. With an oiled spatula, scoop the sticky mixture into your piping bag, and pipe the blend into the lightly oiled molds. 

Allow to set for about 10 minutes. Gently push the Peeps out of the mold into the sanding sugar and gently dust.

Enjoy! 

Homemade Holiday Marshmallows! 

Try this homemade marshmallow recipe as a base formula. You can make  additions of essential oils or flavored extracts along with organic food colors to create a variety of fun flavors.

So easy, you won’t believe it. You will never want eat a store bought marshmallow again! 

You’ll Need:

3 packages unflavored gelatin

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 teaspoon kosher salt

1 Tablespoon pure vanilla extract

Confectioners’ sugar, for dusting

Here’s How:

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to dissolve while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. 

Raise the heat to high and cook until the syrup reaches 240’F degrees on a candy thermometer. 

With the mixer on low speed, very slowly pour the sugar syrup into the dissolved gelatin running a small stream while increasing the speed of the mixer onto high. Whip until the mixture is very thick and cooling, about 15 minutes. Once the volume has increased by 1/2, add the vanilla and mix thoroughly.

With a sieve, generously dust an 8 by 12-inch glass baking dish with confectioners’ sugar. Or spray generously with cooking spray. ( Avoid using any metal pans for this recipe) 

Quickly pour the marshmallow mixture into the pan, smooth the top with wet, clean hands. ( move fast because it sets quickly) Dust more confectioners’ sugar on top. Allow to sit uncovered overnight or until set ( a few hours) if you can’t stand the suspense. The longer it sits the more successful your final cuts will be. 

Turn the marshmallows onto a powered sugar dusted board and cut them in large squares. ( Use my cut technique with non-flavored dental floss ) 

Toss to dust all sides with more confectioners’ sugar. Enjoy!

Variations : Add 1 teaspoon of your favorite essential oils or extracts for flavors and 8-10 drops of organic food coloring for nice swirls or complete a solid pastel color.

Traditional Herb Crusted Prime Rib with Red Wine Reduction!

A true prime rib that is labeled USDA Certified Prime, is heavily marbled with a generous amount of fat. These cuts are usually reserved for top restaurants and are hard to come by. It may be better to seek out a fine aged prime rib. Aged beef is similarly hard to find in the supermarket, but you’ll find aged prime rib and other cuts for sale online that come right to your door. But ask your butcher first!

The typical prime rib serving size is around 10 ounces per person; a roast weighing 7-7½ pounds should serve 11 or 12 people.

You’ll Need:

8 ribs – prime rib of beef. Center cut, chine bone removed. (make sure to give your butcher a friendly reminder to remove the chine bone)
1 cup fresh Italian parsley leaves plus 1 large bunch
1/4 cup fresh thyme leaves
1/8 cup fresh rosemary leaves
1/4 cup fresh oregano leaves
1/4 cup fresh marjoram leaves
1/4 cup good quality olive oil
6 cloves of garlic, peeled and root removed
3 whole heads garlic, 1/4 cut off the top exposing cloves, skin and root left intact.
3 large shallots, cleaned roots removed
1 large onion, cleaned, cut into quarters
1 carrot, cleaned and sliced lengthwise
2 ribs of celery, cleaned cut in half
1/2 pound of unsalted butter, cut into pieces and kept cold
2 cups good quality Pinot Noir wine
Preferably Maldon salt or large flat crystal salt
Fresh ground black pepper

Here’s How:

Preheat oven to 475’F degrees. Clean and pick the leaves of the fresh herbs, reserving the stems. Except the extra bundle of parsley.

Prepare a large roasting pan with organic non-stick cooking spray. Check to make sure the roast will fit. Spray a cookie cooling rack with non-stick cooking spray, and lower into the roasting pan. Build a bed for the roast to lay on with the bundle of parsley, and all the stems left over from the herbs on top of the cookie rack. Add the carrot, onions quarters, the 3 whole heads of garlic on the side, and the celery ribs. Spritz everything with a good drizzle of olive oil and sprinkle of salt and pepper. Set aside.

Pat the roast dry with paper towel. Season the roast generously with salt and fresh ground pepper by hand massaging it in ; on all sides. Set aside. In the bowl of your food processor, add 4 cloves of garlic, all the fresh herbs except the extra bundle of parsley, add 2 shallots and pulse to small mince.

Add salt and pepper and cold butter, pulse to combine well- make a paste.

Place roast, horizontally with the fat side up, in the roasting pan. Smother the roast with the butter mixture paying extra attention to the sides of the roast. Add 1 cup of beef stock to the bottom of the roasting and roast for 1 1/2-2 hours (20 minutes per pound), for rare –or until internal temperature reaches your desired temp ranges. ( see roasting notes below ) Bathing with juices from the bottom of the roasting pan every twenty minutes, without fail!

Start with high heat oven of 425’F Degrees and reduce temperature to 325’F Degrees after about 15 minutes of oven time.

When roast reaches your desired internal temperature, remove from the oven and allow to rest a minimum 10-20 minutes.

Keep in mind the internal portion of the roast will continue to cook, make sure to remove it from the oven ten minutes prior to your desired internal temperature. See below for important roasting notes.

Variation: To serve roast without bone, use a sharp knife and cut between the bone and the flesh. With your slightly angled knife, saw towards the bone, carving slowly–keep following the bone to the bottom where it can be completely removed.

Chef Notes: 

Use your meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or the bone.


When the internal temperature reaches 120° F
Degrees pull it out of the oven, and cover with foil.

Allow the roast sit for twenty minutes.

While resting the roast will continue to cook, reaching a temperature of about 125° F Degrees to 130° F Degrees. This is called the endo-thermic reaction. Cooking from the inside out.

A nice resting period allows the juices and flavors to permeate back into the roast instead of all over the cutting board!

Rare measures in at 120° to 125° with a bright red center that grows slightly pinkish towards the exterior.

Medium rare measures between 130° F Degrees to 135° F Degrees and are characterized by the extremely pink center portion that grows brown towards the exterior.

Medium meats have a light pink center, brown outer portions and readings of about 140°F Degrees to 145°F Degrees.

Medium well is not pink at all, and is achieved at 150° F Degrees to 155° F Degrees.

Well done is at 160° F Degrees and above and is characterized by a uniform brown color. 

Cover any exposed bones with a little oil and foil.

Red Wine Reduction

While roast is resting, strain drippings from the pan. Defat and add the remaining juices into a medium saucepan with wine, remaining garlic cloves, remaining chopped shallot.

Bring to a boil, and cook stirring occasionally until the liquid is reduced to 2/3’s of a cup, about 10 -15 minutes. Adjust heat as necessary to avoid boiling over or burning.

When liquid is reduced, remove from heat and whisk in remaining cold butter, 2 or 3 pieces at a time, waiting until pieces are melted before adding more. Season with salt and pepper.

Cover to keep warm and set aside. To serve beef cut between rib bones and serve bone in.

Serve sauce at the table on the side.

Hot Chocolate French Toast with Roasted Hazelnuts

Who doesn’t want to wakeup holiday morning to the smell and taste of hot chocolate and roasting hazelnuts?

You’ll Need:

1 loaf Brioche or and Egg enriched bread, cut into 1 inch thick slices

Unsalted butter 

3 cups heavy cream

6 ounces milk chocolate, coarsely chopped

6 ounces semisweet chocolate, coarsely chopped

1 tablespoon vanilla extract

9 large eggs, beaten

2 cups nut milk

1 cup of sugar

1 1/4 teaspoons kosher salt

1/2 cup hazelnuts, coarsely chopped

Cinnamon spiked whipped cream

Here’s How:

Generously butter a 13×9 baking dish. Arrange the bread slices in overlapping rows inside the baking dish.

Over low heat, slowing warm the cream, milk chocolate, semisweet chocolate, and vanilla in a medium saucepan. Whisk until chocolate is melted, about 5-8 minutes. Once the chocolate is completely melted, remove 1 cup mixture to an airtight container, set aside to cool. Cover and chill until ready to serve. 

In the bowl of your standing mixer, whisk eggs, milk, sugar, and salt in on high speed until frothy, about 1 minute. Slowing begin tempering the egg mixture by introducing the hot chocolate and cream mixture in a slow, steady stream; this will help to avoid the eggs heating too quickly and scrambling. 

Once combine, pour evenly over and between each layer of bread. Push down with your hands to soak the top — cover the dish tightly with foil and chill at least 2 hours.

Chef’s Note: If eggs do scramble, don’t worry, strain through a fine-mesh sieve.

When ready, remove from the refrigerator and allow it to sit about 20 minutes to bring a little closer to room temperature — Preheat oven to 350°F Degrees. 

Bake foil-covered casserole until warmed through, and a knife inserted into the center feels warm to the touch, about 35 minutes. Remove foil and continue baking until the bread is browned, 35–40 minutes longer. 

Remove and allow to cool about 10 minutes.

Meanwhile, toast hazelnuts in a small skillet over medium heat, occasionally tossing, until golden-brown and fragrant, 3–5 minutes. 

Heat the reserved chocolate mixture until warm.

Serve French toast with chocolate sauce, top with toasted hazelnuts and add optional cinnamon-spiked whipped cream.

Do Ahead:

Assemble one day ahead before baking; cover tightly with foil and chill.

Makes approximately 6-8 servings

30 Minute Individual Chocolate Lava Cakes

Molten chocolate lava cakes were developed by one of the worlds most famous chefs- Jean-Georges Vongerichten! He says more than a thousand of these cakes are made in his restaurants everyday.

The ingredient list is simple –butter, chocolate, eggs, sugar and flour which makes this recipe easy for busy people! Below is my adapted recipe.

Rich creamy chocolate pudding in a sauce pan with chocolate chunks and kitchen utensils

You’ll Need:

6 ounces of unsalted butter plus melted butter for brushing the ramekin

Dutch processed Unsweetened cocoa powder, for dusting

4 ounces good quality bittersweet (70% ) chocolate, chopped 

2 large egg yolks

2 large whole eggs

1/4 cup granulated sugar

2 teaspoons sifted flour

1/4 teaspoon of kosher salt

Here’s How: 

Preheat the oven to 450’F Degrees. Brush 4 – 6 to 8 ounce ramekins with melted butter, and dust with cocoa powder. Set aside in a high sided roasting pan. 

In a microwave-safe bowl, melt the chocolate with the the butter in 30-second intervals stirring in between each zap. If you don’t have a microwave melt on the stove top very low heat–melting the butter first then adding the chocolate. Whisk until smooth.

In a medium sized bowl, with a hand whisk, whip the egg yolks with the sugar until creamy about a minute. Add the chocolate mixture while continually stirring. Combine until completely incorporated. Add the flour and mix to combine.

Divide the batter among the buttered and dusted ramekins, filling them two-thirds full. Place pan on oven rack. Add 1/2-1 inch of hot water to the pan.

Bake the cakes in the center of the oven until the tops and sides are set but the centers are still soft, 7-9 minutes. You will notice the centers will still wiggle.

Let stand for 30 seconds, then run the tip of a knife around the rims and invert the cakes onto serving plates. Remove the ramekin just before serving. Waiting will help hold it’s shape. 

Dust with cocoa powder or powdered sugar and serve with vanilla bean ice cream or whipped cream! 

Makes 4 Servings

Holiday Worthy Brioche Bread Pudding with Bourbon Butterscotch Sauce !

Ahhhh, bourbon and brioche. Two of my favorite things! 

You’ll Need:

1/4 cup bourbon 

1/2 cup currants  

1-1/2 pound loaf of Brioche, torn into 1-2 inch chunks, or cut into cubes – allowed to stale overnight  

1 1/2 cups whole milk or substitute 

1/2 cup heavy cream or substitute

4 large eggs or substitute 

1 cup pure organic cane sugar, or coconut sugar

1 Tablespoon good quality pure vanilla extract

1/2 teaspoon ground cinnamon 

1/4 teaspoon salt

1/2 teaspoon ground allspice

4-6 Tablespoons unsalted butter 

2 cups coarsely chopped pecans 

Bourbon Butterscotch Sauce, see recipe below 

Here’s How

Heat bourbon in a small saucepan over medium-low heat until warm. Pour the warmed bourbon over currants in a small bowl. Allow currants to reconstitute and plump. Minimum 1 hour, or overnight. 

Cut brioche into large 1-2 inch chunks and let sit out overnight uncovered to stale– or if you didn’t have time –slightly toast in a warm 375’F oven on a cookie sheet until dry.

Begin by Preheat oven to 350’F degrees. With the butter, generously prepare an 13 x 9 x 2 inch glass casserole dish by rubbing it into the pan using your hands — set aside. 

Add stale brioche pieces to a large mixing bowl and set aside. In an additional medium sized bowl, combine cream, milk, eggs, sugar, vanilla, salt, cinnamon and allspice. With a wire whisk– beat well to combine. 

Pour into bread mixture. Add reconstituted currents and any remaining soaking liquid. Add the nuts. Combine well and mix into the bread well without compromising  the shape of the cubes. 

Place the bread and egg mixture into the buttered baking dish and cover with plastic wrap. 

Allow to sit overnight in the refrigerator for best results –or a minimum of an hour on the counter. 

Bring to room temperature and bake until bread is browned around edges and custard is cooked, about 35 -40 minutes. 

Allow to cool completely on a wire rack. Serve warm with vanilla bean ice cream and warm bourbon butterscotch sauce.

Bourbon Butterscotch Sauce 

You’ll Need:

1 cup packed light brown sugar

1/2 cup organic corn syrup 

3 Tablespoons unsalted butter

1 cup heavy cream

1 vanilla bean, cut open and scraped of seeds

2 Tablespoons good quality bourbon 

pinch of salt 

Here’s How:

In a very small saucepan, heat the cream with the vanilla bean and the pod. Bring to a simmer for 1-2 minutes. Allow to cool. Set aside.

In a large, high sided, heavy bottomed saucepan, add the brown sugar, corn syrup, butter and salt together and bring to a boil over medium high heat, stirring occasionally to dissolve the sugar.  

Let the mixture simmer for about 5-8 minutes, or until it’s reached a maple syrup type consistency. Remove from heat, whisk in the heavy cream into the sugar mixture discarding vanilla bean pod. 

Add bourbon and stir until smooth. ( the mixture will bubble up after adding the cream take special precaution not to let it bubble over) 

Note: The sauce can be made up to 3 days ahead. Allow to cool completely and store refrigerated in an airtight container until ready to use.  

Reheat before serving.

Chef Gigi’s Holiday Cutout Cookie Dough


This is my families holiday cut-out-cookie-dough. Easy to make, easy to bake! Holds its shape every time!

You’ll Need:

6 cups, all purpose flour

3 teaspoons fresh baking powder

1 teaspoon salt

1 pound cold unsalted butter, cut into 1-2 inch chunks

2 cups white granulated sugar

2 large eggs

2 teaspoons good quality Madagascar or Bourbon vanilla extract

1/2 teaspoon good quality lemon or almond extract (optional)

1 lemon, zested ( optional)

Here’s How:

In the bowl of your stand mixer fitted with a paddle attachment, or a large mixing bowl using your your hand beater, cream the cold butter with the sugar until light and fluffy and sugar crystals are dissolved. About 2-3 minutes.

Add the eggs, one at a time- beating in between each addition. Add the extracts. Mix well.

In an additional medium sized bowl, combine the dry ingredients and incorporate the baking powder and salt well throughout the flour.

Add the dry ingredients into the wet ingredients in two or three batches- mixing slowly until incorporated and dough comes together.

Turn out onto a lightly floured surface and quickly, by hand – knead until dough forms a ball. Flatten and shape into a large 1/4 – 1/2 thick inch large square. Cut with a knife into quarters and individually wrap air tight in plastic wrap. Chill for a minimum of 1 hour, up to a 10 days.

Note:

Always work quickly with this dough to maintain a manageable temperature. If dough becomes too warm it will stick. Continue to keep dough cold, by working only with the
portion you need, and keeping the remaining dough in the refrigerator.

Lightly dust all work surfaces and tools with flour.

Preheat oven to 350’F degrees. Bake 8-10 minutes. Remove and cool on rack.

Bake on a prepared baking sheet lined with parchment or a silicon baking mat.

Leftovers? Make Mash Potato Bombs!  

Baked or fried these are a fun way to use up any left-over mash potatoes… or, a good excuse to make more!

You’ll Need:

Filling:

3 cups chilled mashed potatoes

1 cup cheddar cheese, shredded

½ cup bacon, chopped small dice

1 bunch chives, chopped

Pepper to taste

Breading Station:

1 cup flour or GF flour

2 eggs, beaten

1 1/2 cup panko bread crumbs or GF breadcrumbs

3/4 cup Parmesan cheese, grated fine

Xtra virgin coconut oil, Ghee or Organic Canola Oil for pan frying

Here’s How: 

Preheat the oven to 425°F degrees, unless pan frying.

Cook the bacon until crisp. Drain on a paper towel and set aside.
In a medium sized mixing bowl, combine the leftover mashed potatoes with the eggs, cheese, chives and bacon bits. Mix to combine, cover and set aside in the refrigerator.

Prepare 3 breading stations. One bowl of flour, one bowl of beaten eggs and one bowl of panko bread crumbs mixed with the Parmesan cheese.

Dust your hands with flour and use an 1/2 ounce portion control scoop to measure the balls. Or a Tablespoon.

Pat them gently to form them into balls and roll them in the palm of your hands to get them perfectly round.

Immediately dust them with flour again and set aside. Repeat until you have 24 flour-dusted balls.

Drop a ball into the egg mixture and use a spoon to turn the potato ball over until fully coated.

Lift the potato ball out of the egg mixture with a fork. Drain off any excess. Immediately drop the potato ball into the panko and cheese mixture and use another spoon to dredge it fully.

Pat in any excess bread crumbs that might be falling off the ball.

Set aside on a parchment lined cookie sheet and repeat with remaining balls.

Fry in batches in hot oil over medium high heat until golden brown on all sides, about 3 minutes. Drain on paper towels.

Or, bake at 400’F degrees for 5-10 minutes or until golden brown. Serve with my homemade ketchup! 

 

 

Yum! Makes approximately 2 dozen potato bombs!

The Ultimate Thanksgiving #Leftovers! Hot, Open-Faced Turkey and Gravy Sammies!

elisa-bauer

Nothing like a Good ol’ Fashion Open Turkey and Gravy Sandwich the Day after Thanksgiving! 

You’ll Need:

1 1/2 lb leftover turkey meat, sliced

1/2- 1 cup  leftover turkey gravy

Stock or water (to thin the gravy if needed)

4 large slices of rustic Italian bread

Butter

Crushed fresh garlic

Salt and fresh ground pepper

Here’s How:

In a medium sized skillet heat the gravy until bubbly, reduce to a simmer. If the gravy is too thick, thin with a little stock or water. Adjust seasoning with salt and pepper.

Add the sliced cooked turkey to the gravy mixture. Coat evenly on all sides and simmer  until the meat is heated through.

Slice and toast the bread until golden brown. Butter well and rub smashed garlic clove over the toasted bread like coloring crayon.

Arrange the slice of rustic buttered bread on a plate. Top with sliced turkey and smother in gravy.

Breath deep! Mmmmmm!

Serve with mash potato bombs!

Photo credit: Elisa Bauer

Southwestern, Turkey Tamale Pie!

Got leftovers? Dont worry- they will disappear in a second with this recipe!

Tamale pie is a casserole dish found in the cuisine of the Southwestern portion of the US. Typically prepared with a cornmeal crust and ingredients used in delicious recipes indigenous to the region. A typical comfort food and a welcomed change of flavors after an abundant holiday chow down! Originally developed as a standalone meal and not to rework leftovers– and rightfully so.

Tamale Pie was developed sometime in the early 1900s- and may have originated in Texas. Its first known published recipe- dates way back to 1911.

You know it’s gotta be good. Yum!

You’ll Need:

3-5 cups shredded large chunks of cooked turkey

2 cups your favorite fresh prepared salsa

2 cups your favorite enchilada sauce

1-12-ounce can black beans, drained and rinsed

1 cup cooked corn kernels

1 cup sliced black olives

1 onion, cleaned and diced small dice

1 1/2 -2 cups good quality chicken or turkey broth

1 Tablespoon ground chili powder

1 Tablespoon ground cumin

4 scallions sliced

1 1/2 cup cornmeal

1 cup cheddar cheese, grated medium

1 Tablespoon unsalted butter

Kosher salt and freshly ground black pepper

Garnishes:

Sour cream

Sliced black olives

1 bunch cilantro, chopped

2 beefsteak tomatoes, chopped

2 avocados, large dice

1-2 jalapeño or Serano chilies, sliced

Crumbled Mexican cheese

Here’s How:

Preheat the oven to 400’F degrees. Prepare a 9 x 13 x 2 ovenproof baking dish with non stick cooking spray. Or, a large cast Iron pan. Set aside.

If using the cast iron pan- prepare everything on the stove and transfer to the oven later. If not, use a medium saucepan, over medium heat and warm the turkey with the salsa, sauce, beans, onions, 1/2 cup of the stock, chili powder and cumin. Stir to combine and bring to a simmer.

Remove from the heat and fold in the scallions and sliced black olives. Set aside.

In an additional medium sized sauce pan, combine the cornmeal with the remaining 2 cups chicken or turkey broth. Bring to a simmer over medium heat, stirring, until very thick, 5 to 7 minutes.

Remove from the heat and stir in the cheddar cheese and the butter. Taste, and adjust seasoning with salt and pepper. Spread the cornmeal mixture over the filling and bake until cooked through, about 30 minutes. Let stand for 15 minutes.

Serve warm, with a platter full of delicious garnishes.