Royal Park Hotel shares details on holiday pop-up bar and smoked gouda dip recipe
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Royal Park Hotel shares details on holiday pop-up bar and smoked gouda dip recipe

Smoked Gouda Dip with Bacon and Chives Makes 6 cups Ingredients: 2 cups soft cream cheese 2 cups shredded smoked gouda cheese ½ cup mayonnaise ¼ cup chopped cooked bacon ¼ cup chopped chives or green onion Optional 1cup panko style breadcrumbs ½ cup parmesan cheese Method: 1. In a mixing bowl with a stiff whisk or into countertop mixer bowl with paddle attachment, place cream cheese and mix until soft. 2. Add the gouda cheese and continue mixing 3. Stir in the ½ cup mayonnaise and ¼ cup of cooked bacon and chives 4. Once the mixture is incorporated place the mixture into a baking dish or cast iron. 5. Place the dish into a 300-degree heat for 15-30 minutes or until hot remove and serve immediately with corn tortilla chips or raw vegetables Optional (adding this step will no longer allow the dish to be considered gluten free) Mix panko breadcrumbs with parmesan cheese and place on top of the cheese dip and place in oven for an additional 10 minutes to brown.

Royal Park Hotel shares details on holiday pop-up bar and smoked gouda dip recipe
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Royal Park Hotel shares details on holiday pop-up bar and smoked gouda dip recipe

Smoked Gouda Dip with Bacon and Chives Makes 6 cups Ingredients: 2 cups soft cream cheese 2 cups shredded smoked gouda cheese ½ cup mayonnaise ¼ cup chopped cooked bacon ¼ cup chopped chives or green onion Optional 1cup panko style breadcrumbs ½ cup parmesan cheese Method: 1. In a mixing bowl with a stiff whisk or into countertop mixer bowl with paddle attachment, place cream cheese and mix until soft. 2. Add the gouda cheese and continue mixing 3. Stir in the ½ cup mayonnaise and ¼ cup of cooked bacon and chives 4. Once the mixture is incorporated place the mixture into a baking dish or cast iron. 5. Place the dish into a 300-degree heat for 15-30 minutes or until hot remove and serve immediately with corn tortilla chips or raw vegetables Optional (adding this step will no longer allow the dish to be considered gluten free) Mix panko breadcrumbs with parmesan cheese and place on top of the cheese dip and place in oven for an additional 10 minutes to brown.

Recipe: Molcajete Cielo, Mar Y Tierra

Recipe: Molcajete Cielo, Mar Y Tierra

Executive Chef Jamal Alashmaly and Chef Luis Hernandez from Mesa Tacos & Tequila and Ale Mary's Beer Hall in Royal Oak share a recipe for Molcajete Cielo, Mar Y Tierra.

Andiamo's Chef Jim Oppat makes risotto infused with butternut squash
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Andiamo's Chef Jim Oppat makes risotto infused with butternut squash

Risotto Infused with Butternut Squash Feeds four people Risotto Base Ingredients: 2 oz Leeks, diced 2 oz Fennel, diced 2 oz Onions, diced 2 cloves of garlic, minced 4 oz of butter 8 oz Arborio rice, washed ½ cup of white wine 3 cups of stock or broth 2 oz parmesan cheese Salt and pepper to taste Method: Place the butter in a thick heavy bottom pot and sweat the leeks, garlic and saffron until the leeks are transparent. Add the rice; stir it well to coat it with the butter. Sauté briefly until lightly toasted and nutty aroma forms. Deglaze with the white wine. Add 1/3 of the stock while stirring frequently until the stock is absorbed; cook over medium flame and at a low simmer. Add the remaining stock in two or more additions stirring frequently. Cook the risotto until the rice is al-dente and most of the liquid is absorbed. The texture should be creamy. Add the cheese, then adjust the seasoning with salt and pepper, serve immediately. Puree of Butternut Squash Ingredients: Clarified butter as needed. ¼ cup of onions, diced ¼ cup of celery, diced 1 Butternut Squash, peeled and diced\ 1 cup of vegetable Broth 1 cup of heavy creme Few drops of lemon juice as needed Salt and pepper to taste Method: 1. Sauté the vegetables until most of the moisture is evaporated. 2. Add the stock and crème, simmer about 10-15 minutes, ensure all items are tender to puree.. 3. Process until smooth. 4. Adjust the seasoning and consistency.

The Pasta Mavens
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The Pasta Mavens

The Pasta Mavens is located at 15600 W. 10 Mile Road in Southfield. For more visit, thepastamavens.com.

Lillie Bell's makes Mz. Lillie's Loaded Potato
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Lillie Bell's makes Mz. Lillie's Loaded Potato

Ingredients: 1 large Baked Potato 1/2 cup Ground Lamb 5 Large Grilled Shrimp 1/2 cup Grilled Chicken 6 tablespoons of Garlic Butter 1/4 cup of green peppers 1 cup of mozzarella cheese Bake the potato for 12 minutes in a microwave or 25 minutes in an oven at 400° until tender. While the potato is baking in a large skillet, cook the ground lamb, shrimp, chicken, and sauté the green peppers. Season with salt and pepper to taste. Drain and set aside. Open the potato and loosen the meat. Drizzle garlic butter inside the potato for flavor. Layer with mozzarella cheese, ground lamb, grilled chicken, shrimp, peppers, and another layer of mozzarella cheese to top it off. Place the potato back in the oven for 6-8 minutes to melt the cheese or in a microwave covered for 3-4 minutes.

Good Cakes and Bakes whips up sweet potato chess pie
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Good Cakes and Bakes whips up sweet potato chess pie

Sweet Potato Chess Pie (Makes one 9” deep dish pie) Ingredients 1/2 cup unsalted butter room temperature 1 1/2 cup granulated sugar 3 large eggs 2 teaspoons yellow cornmeal 1 teaspoon all-purpose flour ¼ teaspoon ground cinnamon 1 teaspoon vinegar 1 teaspoon pure vanilla extract 1 ½ cups mashed sweet potatoes About 1 ½-2 medium sized sweet potatoes peeled, diced, boiled until tender and mashed 1 prepared pie crust in pie pan Instructions • Preheat oven to 350 degrees. • Beat butter and sugar together on high until light and fluffy (about 4-5 minutes). • Add eggs one at a time and mix together until well incorporated. • Next add cornmeal, flour, cinnamon, vinegar and vanilla and finally slowly add mashed sweet potatoes into batter and beat until completely smooth. • If using my pie crust, roll one of the disks out into the pie plate then use a fork to poke holes along the sides and bottom of the pie crust. Line the pie crust with parchment paper. Fill with pie weights, making sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights. If you would like, you can brush some egg wash on the outside of the crust as well (just take 1 egg and whisk together with a teaspoon of water). Pour batter into prepared pie shell and bake for 45-50 minutes. If you find that your pie crust is browning quickly, add a pie shield or foil around the outside halfway through the bake. Cool for at least 4 hours and serve.

EMU hosting drive-thru Thanksgiving meal giveaway
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EMU hosting drive-thru Thanksgiving meal giveaway

Eastern Michigan University is keeping the spirit of giving alive with its annual drive-thru Thanksgiving meal giveaway. The event is happening on Sunday, November 20th, from 10AM until supplies run out. For details and more visit, emich.edu/thankful.

Achatz Pie Helps Offer Some Instant Fixes for the Thanksgiving Pie Mishaps
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Achatz Pie Helps Offer Some Instant Fixes for the Thanksgiving Pie Mishaps

Many things can go wrong in the kitchen when cooking a big holiday meal, even if it's something as simple as a pie. Achatz Handmade Pie Company has a few fixes to save the dessert, even if it's a bit beat up looking or overcooked. You can learn more about Achatz Handmade Pie Company at achatzpies.com.

Making spiced buttercream frosting with Bold Crumb House
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Making spiced buttercream frosting with Bold Crumb House

Jennifer Lyle has rebranded her business Lush Yummies to Bold Crumb House. She joined Good Day Detroit to demonstrate how to prepare her spiced buttercream frosting. She also shared details about Bold Crumb House's Holiday Bake Sale on November 25th from 9AM-3PM at Eastern Market. For details and more visit, boldcrumbhouse.com.