• 2 cups graham cracker crumbs
• 1 stick (8 tablespoons) melted butter
• 1/2 cup brown sugar
• 2½ pounds softened cream cheese
• 1¼ cups sugar
• 1¼ cups Creole cream cheese
• 3 medium eggs
• 3/4 cup sour cream
• 2 tablespoons powdered sugar

Chef's Note: Chef Danny created this recipe using The Commander’s Palace New Orleans Cookbook by Ella and Dick Brennan as a reference.
Sour cream can be substituted for the Creole cream cheese if it is not available in your area.

Creole Cream Cheese Cheesecake

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• 1 cup flour 
• 1 teaspoon sugar 
• 1/4 teaspoon salt 
• 7 tablespoons butter, diced

 John Besh Basic Pie Dough

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• 1 pound basic pie dough (Recipe here)
• 3/4 cup sugar
• 3 each large eggs, beaten
• 1/4 teaspoon vanilla
• 13 tablespoons butter, softened, divided
• 1/4 cup plus 2 tablespoons flour, divided
• 5 to 6 each ripe pears, peeled, cored, and sliced 1/4-inch thick
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon 
• 1/4 cup sliced almonds
• 1/4 cup chopped pecans
• 1/2 cup almond flour
• powdered sugar, for dusting

Chef John Besh's Thanksgiving Pie Tart

• 3/4 cup granulated sugar, in all
• 4 tablespoons water
• 3 large eggs 
• 2 cups whole milk, scalded
• 1/2 teaspoon best quality pure vanilla extract

Caramel Cup Custard

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• 1 1/2 cups flour
• 3 sticks of butter, at room temperature, in all
• 1/2 cup sugar
• 3 eggs, in all
• 1/4 cup molasses
• 1/2 cup brown sugar
• 3/4 cup oats
• 1 cup toasted pecans, chopped
• 1/2 cup corn syrup
• 3/4 cup heavy cream
• 1/2 teaspoon vanilla
• zest of 1 orange
• 1/4 teaspoon salt

Apricot Topping

• 1 cup dried apricots
• 1 lime, zested and juiced
• 1 orange, juiced
• 1 vanilla bean, scraped
• 1 1/2 cup sugar
• 1/4 cup water

Caption

Video of Cooking Demonstration Available

• 3 cups self-rising four plus more for dusting hands
• 2 sticks salted butter
• 1 cup Louisiana pecans
• 1/2 teaspoon baking soda
• 1 cup sugar
• 1 cup light brown sugar
• 1 egg
•  2 tablespoons whole milk

• 1 1/2 cup all purpose flower
• 1 1/2 tsp sugar
• 1/2 tsp kosher salt
• 1/4 cup lard
• 1/4 cup butter
• 1/4 cup ice cold water
• 3 egg yoks
• 1 tbs orange zest
• 1 12 oz can sweetened conedsed mik
• 2/3 cup frresh squeezed orange juice
• 4 oz semi-sweet chocolate
• 1/4 cup heavy cream
   

Caption

• 1 cup peanut oil
• 1 cup brown sugar
• 1 cup Steen's cane syrup
• 1/3 cup molasses
• 4 eggs
• 2 tablespoons vanilla extract
• 1 cup boiling water
• 2 teaspoons baking soda
• 2 cups sifted all purpose flour
• 2 teaspoons ground ginger
• 2 teaspoons. ground cloves
• 2 teaspoons ground cinnamon
• 3/4 cup chopped pecans (optional)

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• 3 cups peeled and sliced fresh peaches
• 1/2 cup granulated sugar
• 1/4 cup (4 tablespoons) butter cut in small pieces

Crust

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1/4 cup (4 tablespoons) butter
• 1/2 cup (or less) heavy cream

Louisiana Peach Cobbler

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Shortcake

• 1 cup sugar
• 1½ sticks plus 1 tablespoon unsalted butter
• 1 cup plus 2 tablespoons all-purpose flour
• 4 large eggs
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup buttermilk

Stewed apples

• 4 large apples, peeled, cored and cut in slices
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 /4 cup water

Chantilly cream

• 2 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1/4 cup confectionaires sugar

Note: In their book, Dam Good Sweet, David and Racquel recommend serving the shortbread with macerated strawberries. Here I recommend Stewed Apples, which are seasonal for autumn and appropriate for Thanksgiving. The photo on the right is close to what yours will look like.

Brown Butter Shortcake with Stewed Apples and Chantilly Cream

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