Paula Deen's Sons, Bobby and Jamie, Give Back with the Million Meals Project

2:05 PM, Nov 3, 2010   |    comments
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GOLDEN VALLEY, Minn.--  The holiday season is upon us and what better way to celebrate then by giving back to your community. As legendary celebrity cook Paula Deen has become the voice for fun in the kitchen for millions, her two sons, Jamie and Bobby, are quickly becoming an alternative voice for the family. The holidays are a time for communities to come together and the Deen brothers will be teaming up with Beringer Vineyards on the Million Meals Project, a charitable project with a mission to bring one million meals to hungry families across America. A dollar from every bottle of Beringer Founder's estate wine purchased helps feed the hungry.   This morning, the guys joined us via satellite to tell us more.

Bobby and Jamie expanded their business empire recently by launching Deen Brothers Good Cooking magazine--it's available on newsstands everywhere. 

For more information about the Million Meals Project or more Deen brothers' recipes, visit www.MillionMealsCampaign.com.

Chocolate Espresso Velvet Pie

24 chocolate wafer cookies
3 tablespoons unflavored gelatin
2 cups cold milk
½ cup sugar
¼ cup instant espresso powder
3 tablespoons cornstarch
3 egg yolks
1 tablespoon water

1 ½ teaspoons vanilla extract
pinch salt
5 (1-ounce) squares semisweet chocolate, finely chopped
1 ½ cups heavy cream
2 tablespoons confectioners' sugar
Chocolate shavings (optional)
Chocolate covered espresso beans (optional)

Preheat oven to 350F.

Cut 6 wafers in half with a serrated knife; set aside. Combine the remaining 18 wafers and butter in a food processor; process until finely crushed. Press the crumb mixture into the bottom of an 8-inch springform pan. Arrange the halved wafers around the edge of the pan, overlapping slightly, and pressing the cut-side into the crust. Bake until set, about 5 minutes.

Sprinkle the gelatin over the milk in a medium saucepan. Let stand 5 minutes, then bring to a simmer. Cook, stirring occasionally, until the gelatin completely dissolves, about 1 minute.

Whisk together the sugar, espresso, cornstarch, egg yolks, water, 1 teaspoon vanilla, and salt in a large bowl. Slowly whisk the hot milk into the sugar mixture until blended. Pour the mixture back into the saucepan and cook, over medium-low heat, stirring constantly, until the mixture begins to thinking, about 1 minute. Remove the saucepan from the heat. Stir in the chopped chocolate, stirring until the chocolate is melted and smooth. Transfer to a medium bowl. Place plastic wrap directly over the surface of the filling and refrigerate until chilled, about 2 hours.

With an electric mixer on medium-high speed, beat the cream, confectioners' sugar, and remaining ½ teaspoon vanilla in a large bowl until stiff peaks form. Fold half of the whipped cream into the chocolate mixture. Reserve the remaining whipped cream to serve later. Spoon the filling into the crust. Refrigerate until the filling sets, at least 6 hours or overnight. Serve with the remaining whipped cream and sprinkle with chocolate shavings if using.

 

Twice-Baked Sweet Potatoes with Candied Bacon

Candied Bacon
1 (12-ounce) package thick-sliced
applewood smoked bacon (about 8 slices)
½ cup packed light brown sugar
¼ teaspoon ground cayenne pepper
2 tablespoons maple syrup

Sweet Potatoes
4 large sweet potatoes (about 10 ounces each)
½ cup packed light brown sugar
6 tablespoons softened butter
1/3 cup maple syrup
½ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon cayenne pepper 



To make the bacon, preheat the oven to 400°F. Line a boiler pan with foil and place broiler rack on top. Spray rack with nonstick spray. Arrange the bacon on the rack.

Combine the brown sugar and pepper in a medium bowl. Brush the bacon with the syrup. Sprinkle the brown sugar mixture over the bacon. Bake until crisp 35-40 minutes. When the bacon has cooled, coarsely chop and set aside. Leave the oven on.
To make the potatoes, prick the potatoes with a fork in several places. Place on the oven rack and bake until fork-tender, 50 â€" 60 minutes. Cut the potatoes in half. Scoop out the pulp, leaving a 1/4-inch wall. Transfer the pulp to a medium bowl and mash with the sugar, butter, syrup, salt, cloves, and pepper. Spoon the filling back into the potato shells. Top the potatoes with the crumbled bacon. Place the potatoes on a large baking sheet and bake until heated through, about 5 minutes.

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