2 containers of Velvet Churned and/or Premium Buckeye Classic Ice Cream
Chopped peanuts
Marshmallow crème
Chopped chocolate peanut butter candy pieces
Chopped pecans or walnuts
Chopped pretzels
Chocolate sundae syrup
Caramel sundae syrup
Buckeye candies               

Using disposable 10-ounce red plastic cups, fill each with one of the toppings. Provide disposable 6-ounce containers for the ice cream. Fill a large bucket or bowl with ice and place ice cream over ice. Allow all the guests to scoop the Velvet Buckeye Classic Ice Cream into the smaller disposable cups and sprinkle with their favorite toppings.



8 homemade chocolate chip cookies or bakery cookies
1 container Velvet Churned or Premium Buckeye Classic Ice Cream
1/2 cup crushed peanuts               

Soften the Velvet Buckeye Classic Ice Cream for 5 minutes. Lay out four cookies on a tray. Placed the crushed peanuts into a small plate. Using plastic wrap or waxed paper sheets, measuring 10x10-inches, place one scoop of ice cream on each sheet. Fold over the other half of the sheet and flatten the ice cream scoop with the palm of hand or bottom of a drinking glass. Place the ice cream onto the cookie and top with another cookie. Roll the exposed ice cream into the chopped peanuts, covering the entire round of the cookie. Repeat until all four sandwiches are completed. Freeze for 6-8 hours. Wrap individually in parchment paper or plastic wrap and serve. Makes 4 servings.



1 container Velvet Churned or Premium Buckeye Classic Ice Cream
1 1/2 cup coarsely crushed pretzels
1/2 cup coarsely chopped peanuts
1/2 cup caramel sauce in a jar               

Place a small scoop of Velvet Buckeye Classic Ice Cream into four bowls or disposable containers. Add a layer of crushed pretzels and peanuts. Top with another scoop of ice cream. Drizzle with caramel sauce and serve. Makes 4-6 servings.                

*If tailgating, wrap each container in plastic wrap and transport in a thermal cooler packed with ice. Dry ice can also be used.             



8 individual graham cracker piecrust shells
1 container Velvet Churned or Premium Buckeye Classic Ice Cream
1/4 cup chopped pecans
8 Buckeye candies               

Soften the Velvet Buckeye Classic Ice Cream for 5 minutes. Scoop ice cream into pie shells and spread evenly into the pie shell. Divide chopped pecans and sprinkle over the ice cream. Top with a Buckeye candy and freeze. To transport to the game, place each pie in a quart-size freezer plastic bag. Place pies in a thermal cooler, packed with ice. Serve at the tailgate party. Makes 8 servings.       



by Richard Blondin (from Refectory Cooking Class, 2007)

Serves four

for the walleye mousse

8 oz. Lake Walleye, diced
2 eggs
1 cup heavy cream
chives
salt and pepper

1. Place the walleye in a food processor or robot coup. Season with salt and pepper. Run the food processor on high for one minute, scrape down the bowl.

2. With the machine running, add the eggs, one at a time, allowing for them to be incorporated. Scrape down the bowl again.

3. Again with the motor running, slowly add heavy cream. When the cream is absorbed, place the mousse in a large stainless steel bowl.

preparing the Coulibiac

4 oz. each, salmon, shrimp, halibut, walleye
1- 8 oz. sheet puff pastry

1. Dice fish into large pieces, add into the mousse,
add chives.

2. Roll puff pastry to 8” x 12.” (Chef Blondin recommends using older pieces of puff pastry that have been pushed together, to prevent "puffing" from happening during the baking process. Older pieces of puff pastry will shrink into the crevices of the seafood, creating a tight mold.)

3. Place parchment with the 12” side facing you on baking sheet.

4. Form a log of mousse along the front half of the 12” side.

5. Using a pastry brush, paint a thin coat of water on the pastry.

6. Fold the pastry over the mousse.

7. Coat with egg wash. (Chef Blondin's egg wash was created using just the yolks of the eggs mixed with a little cream, to create a darker color on the puff pastry.)

Bake at 350 degrees for 25 minutes. (During class, Chef Blondin suggested baking at a higher temperature, such as 425 for a shorter amount of time, to prevent overcooking the seafood.)



by Paul Yow (from Barcelona Cooking Class, 2007)

Serves 4 – 6

Equipment

12 inch paella pan (or you can use a 12 inch skillet)
Fine mesh strainer
Cutting board
Knife
Stainless steel bowls
Measuring cups and spoons
Tongs
2 - 1 gallon size Ziploc bags
Cookie sheet
Latex or vinyl gloves
1 - 8 or 9 inch pie tin
2 medium (2 – 3 quart) sauce pots
Food thermometer

Ingredients

1 1/2 cups basmati rice
6 cups water
4 t. saffron threads
1 cup white wine
6 ounces tomato juice
4 large garlic cloves
1 medium size Spanish or white onion
1/4 cup roasted red bell peppers
1/4 cup frozen peas
1/2 pound Prince Edward Island mussels
12 large (16 – 20 count) raw shrimp
1/4 pound fresh calamari
4 each bone-in chicken legs and thighs
1/4 pound chorizo (Spanish sausage)
or your favorite spicy pork or beef sausage
1 T. Spanish paprika
1/8 teas. cayenne pepper
2 T. red wine vinegar
1 T. lemon juice
4 T. butter
12 T. olive oil
2 1 bay leaf
Salt and pepper

To prepare

The day before -

Cook the rice first. Rinse the rice well by putting it in a fine strainer and running cold water through it for 3 minutes (this will remove excess starch and any powder that was added for shipping – they do this to keep it dry). Crush the saffron threads with your fingers and combine with the _ cup of the white wine in a medium saucepot. Put over a medium heat and bring to a simmer, then cover, shut off heat, and steep for 5 minutes. Add the rinsed rice, 3 cups of the water, 2 T. of the butter, bay leaf and a pinch of salt. Place, uncovered, over high heat and bring to a heavy simmer. Cover pot and reduce heat to low. Allow rice to cook very slowly for 15 minutes, or until all liquid is absorbed. Remove from heat and allow to rest, still covered, for 5 minutes more. Dump the rice out onto the cookie sheet and spread into a thin layer to cool. Stir occasionally to speed up the cooling, then store refrigerated in a Ziploc bag.

Next, marinate the chicken. Wearing gloves while handling chicken, trim any excess fat from the thighs and legs, rinse briefly under cold running water, pat dry with paper towels and put in a Ziploc bag. Peel and thinly slice the garlic cloves and add half of it to the chicken along with 4 T. of the olive oil, the vinegar, lemon juice, cayenne pepper, paprika and a couple of pinches of salt and pepper. Close the bag tightly and turn it over several times so that the chicken is evenly coated with the marinade. Refrigerate.

Make saffron broth (to moisten the dish and tie it all together). Peel and dice the onion. Heat the other sauce pot over medium heat for 3 minutes then add 4 T. olive oil and the onions. Cook, stirring often, for 5 minutes or until onions are clear but not brown. Add the other 2 T. saffron and the white wine. Bring to a simmer, cook for 5 minutes then add the tomato juice and 3 cups of water. Bring back to a simmer, cook 3 minutes more then remove from heat. When cooled to room temperature cover and refrigerate.

The day of -

Peel and devein (cut down the back about 1/8 inch deep and remove the dark ‘vein’) the shrimp, leaving the tail section attached. Rinse and scrub the mussels thoroughly. Rinse the calamari and cut into 1/2 inch pieces. Cut the chorizo at an angle into thin slices.

Preheat your oven to 375 degrees. Spray your baking pan with non-stick spray and place chicken, evenly spaced apart, in pan. Bake for approximately 25 minutes, or until nicely browned and a food thermometer inserted in the thickest part of a thigh reads 140 degrees. Time your cooking so that the chicken will be done around the same time you plan to start the final steps of the Paella. Place your paella pan over a medium heat. Add the remaining olive oil, the other half of the garlic and the chorizo. Stir for 5 minutes to brown the sausage and cook the garlic. Add the shrimp, calamari and a good sprinkle of salt and pepper and cook 3 minutes more. Add the rice and the paella broth, increase the heat to medium high, and bring to a simmer. Add the remaining 2 T. butter, peppers, peas, chicken and mussels. Simmer for 3 minutes and taste the broth to see if it needs salt and add if necessary. Using tongs, arrange the shrimp and mussels attractively on the top of the rice and place in the oven. Bake for 12–14 minutes, or until the liquid is absorbed and the top is lightly browned. Garnish with lemon wedges and serve right away.



from Comfort Foods. 200 Easy Recipes from Hearty Stews Fiery Curries by Kay Scarlett

Serves 4

5 1/2 oz. spaghetti, broken into 3 inch pieces

6 cups beef stock
3 teaspoons tomato paste
14 oz. cans diced tomatoes (We like whole canned tomatoes; the flavor is more intense.)
3 tablespoons basil leaves, torn
shaved Parmesan cheese, to garnish

Meatballs

1 tablespoon oil
1 onion, finely chopped
3 garlic cloves, crushed
1 tb. lean ground beef
3 tablespoons finely chopped Italian parsley
3 tablespoons fresh bread crumbs
2 tablespoons finely grated Parmesan cheese
1 egg, lightly beaten

Cook the spaghetti in a large saucepan of boiling water according to package instructions until al dente. Drain. Put the stock and 2 cups water in a large saucepan and slowly bring to a simmer.

Meanwhile, to make the meatballs, heat the oil in a small frying pan over medium heat and cook the onion for 2-3 minutes or until soft. Add the garlic and cook for 30 seconds. Allow to cool.

Combine the ground beef, parsley, bread crumbs, Parmesan, egg, onion mixture, and salt and pepper. Roll a heaping teaspoon of mixture into a ball, making forty balls.

Stir the tomato paste and tomatoes into the beef stock and simmer for 203 minutes. Drop in the meatballs, return to a simmer, and cook for 10 minutes or until cooked through. Stir in the spaghetti and basil to warm through. Season, garnish with shaved Parmesan, and serve.

Serves 4.