Beer and Cheese Fondue
Metropolitan Chef Justin Shifflet
yields 8 servings Ingredients:
8 tablespoons butter
1/2 cup all-purpose flour
2 bottles of lager beer
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 pounds of Cheddar cheese, shredded
Preparation:
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Add beer while stirring and bring to a boil. Reduce heat so that liquid simmers, stirring occasionally. Once flour has cooked out and the mixture has a heavy cream consistency (this will take about 12-15 minutes), add Worcestershire, mustard, cayenne, and salt, then slowly add cheese while whisking, until all the cheese has been incorporated.
Pour the mixture into a fondue dish (if you don’t have a fondue set, pour the cheese into a warm dish) and serve with sourdough bread, pumpernickel bread, apples, and pears.
Asparagus Salad with Green Onion, Cucumber, and Fresh Herbs
yields 10 servings Ingredients:
Dressing:
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
Salad:
3 pounds medium asparagus, trimmed
4 cups thinly sliced green onions
3 cups 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chervil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh tarragon
Preparation:
For dressing:
Whisk first 5 ingredients in small bowl. Gradually whisk in oil. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.
For salad:
Fill large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain, reserving 3 cups cooking liquid. Transfer asparagus to bowl of salted ice water to cool. Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes. Drain asparagus and green onions well. Transfer onions to clean kitchen towel and squeeze dry.
DO AHEAD: Asparagus and onions can be made 1 day ahead. Wrap separately in several layers of paper towels, then enclose in resealable plastic bags and refrigerate.
Combine green onions, cucumbers, and herbs in mixing bowl. Add dressing; toss to coat. Season with salt and pepper
3 tablespoons white wine vinegar
1/4 pound bacon (5 slices)
2 tablespoons olive oil
3 pound medium boiling potatoes, scrubbed
1/4 cup chopped fresh chives
Preparation:
Cover potatoes generously with cold salted water (1 tablespoon salt for 3 quarts water) in a pot and simmer until potatoes are tender, about 30 minutes. Drain potatoes.
When potatoes are cool enough to handle, peel and cut into 1-inch pieces, then toss with vinegar and 1/2 teaspoon salt in a large bowl.
Cook bacon in oil in a large heavy skillet over medium-low heat, turning occasionally, until crisp. Drain bacon on paper towels, reserving fat in skillet.
Add 1/4 cup of hot bacon fat to potatoes and toss. Coarsely crumble bacon on top, then add chives and salt and pepper to taste and toss.
1/4 cup diced white onion
1/4 cup diced fennel
1/4 cup diced and peeled green apple
1 cup steamed cauliflower
3/4 cup whole milk
1/4 cup heavy cream
4 tablespoons butter
salt and pepper to taste
Preparation:
In a pan over low heat, cook butter, onion, fennel, and apple until fully cooked but not browned. Add steamed cauliflower, cream, and milk, and bring to a boil. Remove from heat, cover, and allow to steep for 30 minutes.
In a blender, purée still-warm mixture on high speed, then press the blended mixture through a fine mesh. Season with salt and pepper to taste. Serve in warmed soup bowls garnished with a high-quality extra virgin olive oil and fresh chives.
1/4 cup water
1 cup sugar
1 tablespoon black pepper
1 teaspoon salt
3 cups pecans or any other nutse
Preparation:
Into a heavy-bottomed saucepan pour water, then sugar, then spices, and bring to a boil. Cook until mixture reaches the soft ball stage (or sugar stage), or until about 240ºF. Add nuts, then remove from heat. Stir nuts into the sugar mixture, continuing to stir until the mixture becomes sandy. Stir until nuts are fully coated. The sugar will crystallize around the nuts as they cool. Serve while still warm or allow to cool and serve at room temperature.
yields 3 generous or 4 slightly smaller main-course or 6 generous first-course servings. Ingredients:
3 large baking (Idaho) potatoes (about 1 3/4 pounds), scrubbed
1 large egg
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch of freshly grated nutmeg
1/4 freshly grated Parmigiano-Reggiano cheese
2 cups unbleached all-purpose flour, or as needed
Preparation:
Place the potatoes in a large pot with enough cold water to cover. Bring the water to a boil and cook, partially covered, until the potatoes are easily pierced with a skewer but the skins are not split, about 35 minutes. (Alternatively, the potatoes can be baked in a preheated 400°F oven until tender, about 40 minutes.)
Drain the potatoes and let them stand just until cool enough to handle. (The hotter the potatoes are when they are peeled and riced, the lighter the gnocchi will be.) Working quickly and protecting the hand that holds the potatoes with a folded kitchen towel or oven mitt, scrape the skin from the potato with a paring knife. Press the peeled potatoes through a potato ricer. Alternatively, the potatoes can be passed through a food mill fitted with the fine disc, but a ricer makes fluffier potatoes and therefore lighter gnocchi. Spread the riced potatoes into a thin, even layer on the work surface, without pressing them or compacting them. Let them cool completely.
In a small bowl, beat the egg, salt, pepper, and nutmeg together. Gather the cold potatoes into a mound and form a well in the center. Pour the egg mixture into the well. Knead the potato and egg mixtures together with both hands, gradually adding the grated cheese and enough of the flour, about 1 1/2 cups, to form a smooth but slightly sticky dough. It should take no longer than 3 minutes to work the flour into the potato mixture; remember, the longer the dough is kneaded, the more flour it will require and the heavier it will become. As you knead the dough, it will stick to your hands and to the work surface: Repeatedly rub this rough dough from your hands and scrape it with a knife or dough scraper from the work surface back into the dough as you knead.
Wash and dry your hands. Dust the dough, your hands, and the work surface lightly with some of the remaining flour. Cut the dough into six equal pieces and set off to one side of the work surface. Place one piece of dough in front of you and pat it into a rough oblong. Using both hands, in a smooth back-and-forth motion and exerting light downward pressure, roll the dough into a rope 1/2 inch thick, flouring the dough if necessary as you roll to keep it from sticking. (When you first begin making gnocchi, until your hands get the feel of the dough, you may find it easier to cut each piece of dough in half to roll it.)
Slice the ropes into 1/2-inch-thick rounds. Sprinkle the rounds lightly with flour and roll each piece quickly between your palms into a rough ball, flouring the dough and your hands as needed to prevent sticking. Hold the tines of a fork at a 45-degree angle to the table with the concave part facing up. Dip the tip of your thumb in flour. Take one ball of dough and with the tip of your thumb, press the dough lightly against the tines of the fork as you roll it downward toward the tips of the tines. As the dough wraps around the tip of your thumb, it will form into a dumpling with a deep indentation on one side and a ridged surface on the other. Set on a baking sheet lined with a floured kitchen towel and continue forming gnocchi from the remaining dough balls. Repeat the whole process with the remaining pieces of dough. At this point the gnocchi must be cooked immediately or frozen.
To cook gnocchi:
Bring six quarts of salted water to a vigorous boil in a large pot over high heat. Drop about half the gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon. Cook the gnocchi, stirring gently, until tender, about 1 minute after they rise to the surface. (You can cook the gnocchi all at once in two separate pots of boiling water. If you make a double batch of gnocchi, I strongly recommend cooking them in batches in two pots of water.)
Remove the gnocchi from the water with a slotted spoon of skimmer, draining them well, and transfer to a wide saucepan with some of the sauce to be used. Cook the remaining gnocchi, if necessary. When all the gnocchi are cooked, proceed according to the directions for saucing and serving in each recipe.
When saucing gnocchi, remember this tip: If the sauce is too dense or the gnocchi seem too dry, use some of the gnocchi cooking water to thin the sauce and moisten the gnocchi, as you would with pasta dishes.
To precook gnocchi:
Cook the gnocchi as described above, remove them with a skimmer, and spread them out in a baking pan lightly coated with melted butter. When ready to serve, return the gnocchi to a large pot of boiling salted water until heated through, 2 to 3 minutes. Drain thoroughly and sauce and serve according to the particular recipe.
To freeze gnocchi:
It is best to freeze gnocchi uncooked as soon as they are shaped. Arrange the gnocchi in a single layer on a baking pan and place the pan in a level position in the freezer. Freeze until solid, about 3 hours. Gather the frozen gnocchi into resealable freezer bags. Frozen gnocchi can be stored in the freezer for 4 to 6 weeks.
To cook frozen gnocchi:
Frozen gnocchi must be cooked directly from the freezer in plenty of boiling water, or they will stick together. Bring 6 quarts salted water to a boil in each of two large pots. Shake any excess flour from the frozen gnocchi and split them between the two pots, stirring gently as you add them to the boiling water. It is important that the water return to a boil as soon as possible; cover the pots if necessary. Drain the gnocchi as described above and sauce and serve according to the specific recipe.
yields 1 cup (enough for 1 1/2 to 2 pounds chicken or shrimp) Ingredients:
2 large garlic cloves
1/3 cup olive oil
3 tablespoons packed dark brown sugar
2 tablespoons balsamic vinegar
1 1/2 teaspoons Dijon mustard
1/4 cup fresh lemon juice
1/4 cup fresh orange or lime juice
1 1/2 teaspoons freshly grated lemon zest
Preparation:
Thinly slice garlic and in a small saucepan cook in oil over moderately low heat until it just begins to turn golden. Remove pan from heat and with a slotted spoon discard garlic. Into oil in pan stir in remaining ingredients, and add salt and pepper to taste. Cool marinade before use.
serves 6 to 8 guests as a side dish, or stuffs a 12-15 pound turkey Ingredients:
1 box Jiffy cornbread mix
1 pound bulk breakfast sausage
1 medium onion, diced into 1/2 inch pieces
1 celery stalk, diced into 1/2 inch pieces
1/2 pound walnuts
1/2 pound cranberries
2 Granny Smith apples, peeled and cubed into 1/2 inch pieces
2 tablespoons fresh sage
2 tablespoons fresh thyme
3 to 4 cps vegetable stock, as needed
salt and pepper to taste
Preparation:
Prepare cornbread according to package directions, bake, and allow to cool. After cornbread has cooled completely, crumble into a large bowl and set aside.
In a skillet, brown sausage, draining excess fat. Add to cooked sausage onions, celery, and apples, and cook until the vegetables are translucent. Add cranberries and cook until they burst. Add crumbled cornbread, walnuts, sage, and thyme. Cook for 2 to 3 minutes, or until cornbread is warm. Add vegetable stock and bring to a simmer, cooking until desired consistency is reached. Season with salt and pepper to taste.
Pie Dough • 1 tsp salt
• 1 lb flour
• 4 oz butter (cold)
• 4 oz Crisco (cold)
• 4 oz cold water
• 1 egg
Combine together salt and flour. Mix in butter and Crisco until pea-size nuggets form, approximately 3 minutes. Combine egg and water together, then add into the flour mixture all at once, until dough just comes together. Wrap and refrigerate for 1 hour.
Filling • 2 cups pitted cherries
• ½ cup sugar
• 1 tsp. salt
• ¼ cup water
• 1 T. cornstarch
Place 1 cup of cherries, sugar, salt, and water in a medium size saucepan and bring to a boil and reduce until thick, approx. 10 -15 minutes. Once the cherries break down, add the rest of the cherries and cornstarch, then set aside. Roll out pie dough and place in tin then chill. Add cooled filling. Roll out more dough and cut into ¼ inch strips, weave cut strips into lattice on top of the filled pie, chill for ten minutes.
Bake at 425 degree for 10 minutes then turn oven down to 375 degrees for another 15-20 minutes until bubbly and lattice top is golden brown. While the pie is still warm, top with powdered sugar.
Pie Dough:
3 cups all-purpose flour
salt to taste
1 cup cold butter, cubed
1 cup Crisco, chilled
1 cup cold water
1 egg
Filling:
2 pints strawberries, washed and trimmed
16 ounces fresh or frozen rhubarb, chopped into small pieces
1 ounce lemon juice
2 cups sugar
2 tablespoons cornstarch
Preparation:
Pie Dough:
Combine in a mixing bowl or Cuisinart the flour and salt, and then slowly mix in butter and Crisco until pea-sized nuggets form (approximately 3 minutes). Add water and egg to the mixture, and mix dough just until ingredients are incorporated. Put dough into a container, cover with plastic wrap, and refrigerate at least one hour.
Preheat oven to 350°. Blend all filling ingredients and macerate for 15-20 minutes. In the meantime, on a large floured surface, roll out dough to desired thickness. Gently place dough in a pie tin, allowing the edges of the dough to hang over the tin. Add the strawberry-rhubarb filling, and then gently fold over the edges, leaving the center of the tart bare.
Bake at 350° for 25 to 30 minutes. Serve warm, with ice cream.
Caramel Popcorn Balls
Metropolitan Pastry Chef Chad Horton
Yields 10-12 cups popcorn balls Ingredients:
1 1/2 cups popcorn kernels
1 cup butter (2 sticks)
1 cup brown sugar
1/2 cup light corn syrup
1 tablespoon vanilla
1 teaspoon salt
Preparation:
Cook popcorn and set aside in a large greased bowl.
Pour into a heavy-bottomed saucepan the corn syrup, brown sugar, and butter, and bring ingredients to a boil. Add salt and vanilla, and bring back to a boil. Remove from heat and carefully pour over the popcorn. Mix until popcorn is coated.
Spray hands with non-stick cooking spray, and work handfuls of the popcorn mixture into balls. Allow to cool before serving, or before wrapping.
Colorful Popcorn Balls
Metropolitan Pastry Chef Chad Horton
Yields 10-12 cups popcorn balls Ingredients:
1 1/2 cups popcorn kernels
1.5 ounces Jello powder, in desired color
1/2 cup sugar
1/2 cup light corn syrup
1 teaspoon salt
Preparation:
Cook popcorn and set aside in a large greased bowl.
Pour into a heavy-bottomed saucepan the corn syrup, sugar, Jello powder, and salt, and bring ingredients to a boil. Remove from heat and carefully pour over the popcorn. Mix until popcorn is coated.
Spray hands with non-stick cooking spray, and work handfuls of the popcorn mixture into balls. Allow to cool before serving, or before wrapping.
For pastry shell:
1/2 cup cold lard or unsalted butter
2 1/2 tablespoons cold unsalted butter
2 cups all-purpose flour
1/2 teaspoon salt
about 1/3 cup ice water
pie weights or raw rice for weighting shell
For filling:
1 pound cream cheese, softened
3/4 cup fresh lime juice
a 14-ounce can sweetened condensed milk
1 teaspoon finely grated fresh lime zest
1 cup crème fraîche
1/4 cup confectioners' sugar
Preparation:
Make pastry shell:
Cut butter or lard into bits. In a bowl with a pastry blender or your fingertips blend all pastry shell ingredients except ice water until mixture resembles coarse meal. Stir in enough ice water, 1 tablespoon at a time, to form a dough. Form dough into a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 1 day.
On a lightly floured surface roll out dough into a 15-inch round (about 1/8 inch thick) and fit into a 9-inch (1-quart) glass pie plate. Trim dough, leaving a 1/2-inch overhang, and crimp edge. Prick shell all over with a fork. Chill shell 30 minutes.
Preheat oven to 350°F.
Line shell with foil and fill with pie weights or raw rice. Bake shell in lower third of oven 20 minutes. Carefully remove foil and weights or rice and bake shell until golden, about 10 to 15 minutes more. Cool shell completely on a rack.
Make filling:
In a food processor blend cream cheese, lime juice, and condensed milk until smooth. Add zest and pulse just until combined. Pour filling into shell. In a bowl with an electric mixer beat crème fraîche with confectioners' sugar until it forms soft peaks and spread evenly over filling. Arrange lime slices on top of pie. Chill pie, loosely covered, at least 6 hours and up to 1 day.
1/8 cup of powdered gelatin
1/2 cup ice cold H2O
Bloom gelatin for 15 min or so
2 1/2 cups pureed fruit (strawberry)
1 cup simple syrup
Simple Syrup
1/2 cup H2O
1/2 cup sugar
Preparation:
Boil then take off heat, cool for 5-10 min. Add bloomed gelatin to cooled syrup mixture. Still should be HOT!! Stir until all gelatin is dissolved. Slowly stir in Fruit Puree until thoroughly mixed. Pour into molds, chill until set. About 1-2 Hours. Serve with Fresh fruit, whip cream, etc….
