• 5 pounds russet or Yukon Gold potatoes, scrubbed, peeled, and cubed
• 1 head garlic, cleaned and separated, ends trimmed
• 2 sticks unsalted butter, melted
• up to 2 cups half and half or cream, warmed
• Salt and pepper to taste
• chives

Susan's note: I generally use russet potatoes for mashed potatoes because I prefer the fluffier texture, but I migrate toward Yukon Golds around the holidays because of the natural buttery flavor and hue and creamier texture. This is also the only time of year I peel my potatoes. You sacrifice a lot of nutrients when you discard the peel.

Garlic Mashed Potatoes with Chives

• 4 cups mashed sweet potatoes
• 3/4 cups sugar
• 3/4 cup half and half cream
• 1/2 cup melted butter
• 1 1/4 teaspoons vanilla extract

Topping

• 1/2 cup  melted butter
• 1/2 cup flour
• 1 cup brown sugar
• 3/4 cups chopped pecans

Sweet Potato Casserole with Pecan Topping

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• 2½ ounces mixed dried mushrooms, such as porcini, cepes, chanterelles
• 1½ pounds mixed fresh mushrooms
• 4 tablespoons butter, or more as needed
• 1 tablespoon lemon juice, or more to taste
• 2 garlic cloves, minced
• 1/2 medium onion, minced
• 1 teaspoon thyme
• 1/4 cup port or red wine
• 5 cups beef broth
• 1 cup half-and-half
• 2 large egg yolks
• pinch of cayenne, to taste
• salt & pepper to taste

Wild Mushroom Soup

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• 1 pound fresh pasta 
• 1 stick butter (do not use margarine)  
• 1/2 cup chopped onions
• 3 to 10 cloves garlic, chopped (to your taste)  
• 1 pound crawfish tails, boiled and peeled 
• 1 pint half-and-half  
• 1 to 2 tablespoons Creole seasoning

Note: depending on the size of the crawfish, it takes 3 - 5 pounds whole crawfish to yield 1 pound crawfish tails.

Crawfish and Pasta

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• 2 (24-inch) loaves of French bread 
• 4¼ cups plus 3 ounces of cream for topping
• 1½ cup milk
• 1 cup brown sugar
• 1 cup sugar
• 2 tablespoons + 1/2 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 lb white chocolate
• 5 eggs
• 1/2 cup pecan halves
• 1/2 cup currants

White Chocolate Bread Pudding

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• 6 eggs
• 6 oz. Coco Lopez Cream of Coconut
• 2 cups half-and-half
• 1½ cups whole milk
• 1 cup sugar
• 8-oz. can crushed pineapple, juice reserved
• 6 hamburger buns
• 1/2 cup toasted coconut

Tropical Rum Sauce

• 4 oz. Coco Lopez Cream of Coconut
• Reserved pineapple juice
• 1/4 cup sugar
• 1/2 cup half-and-half, or heavy cream
• 1/2 cup coconut rum*

*If coconut rum isn't available, use regular rum in its place.

Pineapple Coconut Bread Pudding

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Caption

Video of Cooking Demonstration Available

Pound Cake

• 2 cups corn flour
• 2 cups all-purpose flour
• 1 3/4 cups sugar
• 7 whole eggs
• 1 cup sour cream
• 1/2 tablespoon salt
• 3/4 pound butter (melted)
• 3/4 tablespoon baking powder

Port Salut Icing

• 1/2 quart heavy cream
• 1/2 quart half and half
• 1/4 ounce fresh thyme
• 1 garlic clove minced
• 1 shallot diced
• 1 bay leaf
• 6 ounces port salut cheese
• 1/2 teaspoon butter
• 2 ounces brandy
• 8 ounces crab meat
• salt and pepper to taste

Pepper Sprinkles

• 1 green bell pepper, very small diced
• 1 red bell pepper, very small diced
• 1 yellow bell pepper, very small diced

Crab Pound Cake

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• 1/2 carrot, finely chopped 
• 1/2 onion, finely chopped 
• 2 sprigs parsley 
• 1/2 bay leaf 
• Pinch thyme 
• 1 cup white wine 
• 24 whole raw medium shrimp, washed 
• 3/4 cup flour 
• 2 quarts chicken stock 
• 3 tablespoons cream 
• 2 tablespoons butter 
• 2 tablespoons brandy, sherry, or Madeira

Broussard's Shrimp Bisque

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• 1 quart shucked oysters
• 3 cups oyster liquor
• 1 pound russet potatoes, peeled, diced into 1/2-inch chunks
• 1 medium onion, minced
• 1 cup finely sliced leeks, white part only, rinsed carefully
• 1 cup finely chopped celery hearts, leafy parts included
• 1 tablespoon garlic, minced or pressed
• 2 tablespoons butter
• 2-3 small bay leaves
• 1 1/2 cup total of milk or half-and-half
• 1/3 cup plain flour
• Salt and pepper to taste
• Your favorite Louisiana-style hot sauce to taste

 Oyster Chowder

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