Star Home Cook Sally Searby of Greenport, NY, shared a lemon cake recipe so vibrant and lemony, we couldn’t keep the recipe to ourselves.
It was a gutsy move baking these for the best French chef around, but I learned to make them from chef Mark Ramsdell of L’ Academie de Cuisine. I was elated when Jacques pronounced them “terrific!” and his daughter (and TV costar), Claudine Pépin said they were the best she’s ever had.
Luckily, moonshine isn’t overpowering when you bake with it, and I wanted to offer up some kind of hooch cake as a Virginia treat. Its vanilla-like flavor pairs well with chocolate, and the orange zest and nutmeg complement both.
For this hearty breakfast pie, we start by crumbling up leftover Rise and Shine Biscuits and placing them in the bottom of a piecrust with big chunks of sausage and hearty bits of smoked bacon.
We’ve seen a lot of techniques over the years — and written a lot of pressure-cooker cheesecake recipes, too — and we can tell you we heartily don’t get why people tend to overcomplicate what can be a fairly simple process for a rich, mousse-like (not New York–style) cheesecake.
Cheese is basically the most expensive of the ingredients here, and even without especially savvy pre-ordering in bulk, I am able to make this and a side vegetable for 140 people for under $200, which is not too shabby.