---

We are past Christmas now and past New Years. Which means it’s time for hibernation and comfort foods for the winter! Weekend crockpots, sweets for breakfast, everything you need to stay warm in the cold months of Minnesota!

+ + + +

COWBOY BENEDICT

For the Hollandaise Sauce:

3 large egg yolks

Juice of 1/2 lemon, plus more if needed

2 sticks (1 cup) salted butter, melted and hot

1 chipotle pepper in adobo, plus 1 teaspoon adobo sauce from canned chipotles in adobo, plus more if needed

1/4 tsp. kosher salt, plus more to taste

For the Benedict:

1 (10.2-ounce) can refrigerated buttermilk biscuits (such as Pillsbury Grands! Southern Homestyle Buttermilk Biscuits)

8 sausage patties

4 slices pepper jack cheese, cut into quarters

Kosher salt, for the water

8 large eggs

Black pepper, to taste

Chili powder, for dusting

2 sliced green onions

1 jalapeño, sliced (optional)

For the Hollandaise sauce: Add the egg yolks and lemon juice to a blender and blend for several seconds. With the blender running, slowly drizzle in the melted butter. Turn off the machine and add the chipotle pepper, adobo sauce, and salt. Blend again and taste, adding more salt, adobo sauce, or lemon juice as needed. Set aside and keep warm, don’t allow the yolks to cook.

For the Benedict: Bake the biscuits according to the package directions and keep four of them warm. Reserve  remaining biscuit for another use.

Heat a large nonstick skillet over medium-high heat. Working in batches if necessary, cook the sausage patties until golden brown and cooked through, about 2 minutes per side. Top each with two small slices of pepper jack and allow to melt.

Bring a medium saucepan of water to a gentle boil, then salt the water. Meanwhile, crack 2 eggs into separate small bowls.

With a spoon, begin stirring the boiling water in a large, circular motion. When the water is swirling like a whirlpool, add 1 to 2 eggs. The swirling water will help the egg whites wrap around themselves as they cook. Cook until the whites are opaque and beginning to firm, but the yolk is still soft and jiggly,  2½ to 3 minutes.

Using a slotted spoon, remove the eggs to a plate. Repeat with the remaining eggs.

To assemble: Split the biscuits in half. Place two halves on a plate, cut-side up. Top each with a sausage patty and poached egg. Season with salt and pepper, then top with a generous helping of Hollandaise sauce. Garnish with a dusting of chili powder, green onions, and a jalapeño slice, if using.

+ + + +

FRENCH 

BREAKFAST PUFFS

Nonstick baking spray or butter, for the pan

3 cups all-purpose flour

1 Tbsp. baking powder

1 tsp. kosher salt

1/2 tsp. ground nutmeg

2/3 cup softened salted butter

2 1/2 cups sugar

2 large eggs, at room temperature

1 cup milk, at room temperature

1 cup (2 sticks) salted butter

3 Tbsp. ground cinnamon

Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin with baking spray. 

In a large bowl, stir together the flour, baking powder, salt, and nutmeg. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the 2/3 cup softened butter and 1 cup of the sugar on medium speed, 2 to 3 minutes. Add the eggs, one at a time, and mix on low speed until combined. Scrape the bottom and sides of the bowl. With the mixer still on low speed, gradually add the flour mixture to the sugar mixture, alternating with the milk, beating well after each addition.

Fill the prepared muffin cups two-thirds full with the batter. Bake until golden, 18 to 20 minutes, or until just barely set. Don't let them get brown and crisp on the surface.

In a medium microwave-safe bowl, melt 2 sticks of butter in the microwave, 1 to 2 minutes. In a separate medium bowl, combine the cinnamon with the remaining 1 ½ cups sugar. Dip the baked muffins in the butter, coating thoroughly, then coat with cinnamon-sugar mixture. (Don't be afraid to use more butter and sugar if desired!)

+ + + +

TURKEY 

NOODLE SOUP

For the turkey stock:

Bones from 1 roasted turkey 

6 fresh thyme sprigs

4 fresh parsley sprigs

2 bay leaves

2 carrots, cut into large pieces

2 celery stalks, cut into large pieces

1 head of garlic, cut in half crosswise

1 large onion, quartered

1 tsp. whole peppercorns

1 tsp. kosher salt

For the soup:

2 Tbsp. salted butter

3 carrots, sliced

3 celery stalks, sliced

2 parsnips, sliced

1 small yellow onion, chopped

2 tsp. kosher salt

1/2 tsp. ground black pepper

3 garlic cloves, finely chopped

2 Tbsp. all-purpose flour

1 Tbsp. fresh thyme leaves, chopped

8 oz. wide egg noodles

3 cups shredded roasted turkey meat

1 cup heavy cream

1 tsp. sherry vinegar

1/2 cup fresh parsley leaves, chopped, plus more for serving

For the turkey stock: Place the turkey bones, thyme, parsley, bay leaves, carrots, celery, garlic, onion, peppercorns, and salt in a large pot. Add enough water to cover by 2 inches (5 to 6 quarts) and bring to a boil over medium-high heat. 

Reduce the heat to low and simmer, uncovered, for at least 2 hours and up to 4 hours, skimming off any fat or impurities from the surface. 

Set a fine-mesh strainer over a large bowl. Strain the stock, discarding the bones and vegetables. You should have 3 to 4 quarts of stock.

For the turkey soup: Melt the butter in a large Dutch oven over medium heat. Add the carrots, celery, parsnips, onion, salt, and pepper. Cook, stirring frequently, until the vegetables begin to soften and turn lightly golden, 7 to 9 minutes. Add the garlic and cook for 1 minute. Stir in the flour and cook, stirring constantly, until the raw flour smell disappears and the flour begins to stick to the bottom of the pot, about 2 minutes.

Slowly stir in the thyme and 2 quarts of the turkey stock, increase the heat to medium-high, and bring to a boil.  

Stir in the egg noodles and cook until the noodles are tender, 5 to 6 minutes. 

Reduce the heat to low and add the turkey meat, heavy cream, and sherry vinegar, and cook until the turkey is warmed through (do not let the broth boil), 3 to 5 minutes. Taste and adjust the seasoning as needed. Mix in the parsley. Serve in bowls with an extra sprinkle of parsley. 

TFD: Don't watch the clock; do what it does. Keep going.

---