Classic Swiss Cheese Fondue

• 1 garlic clove, halved

• 1 pound Gruyère cheese, grated

• 1/2 pound Emmentaler cheese or other Swiss cheese, grated

• 1 cup dry white wine

• 1 tablespoon plus 1 teaspoon cornstarch

• 1 teaspoon fresh lemon juice

• 1 1/2 tablespoons kirsch

• Freshly ground pepper

• Freshly grated nutmeg

Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic. Combine the grated Gruyère and Emmentaler with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes; don't overcook the fondue or it will get stringy. Serve at once.

http://www.foodandwine.com/recipes/classic-swiss-cheese-fondue

Breakfast Puff Pastry Egg Tart

All-purpose flour, for dusting

1 sheet frozen puff pastry (half of a 17-to-18-ounce package), thawed
2 strips bacon
1 1/2 cups shredded havarti cheese
3 tablespoons shredded parmesan cheese
4 large eggs
Kosher salt and freshly ground pepper
Chopped fresh chives, for topping

Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, 8 to 10 minutes. Transfer to paper towels to drain, then crumble.
Let the tart shells cool slightly on the baking sheets. If the centers are very puffy, prick with a fork to deflate. Sprinkle evenly with the havarti and parmesan. Make a shallow well in the cheese in the center of each tart and crack an egg into each; season with salt and pepper. Top with the bacon, then return to the oven and bake until the egg whites are set, 10 to 15 minutes. Top with chives.

Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the puff pastry into a 12-inch square, then cut into 4 equal squares. Slightly fold and pinch the edges of each square to form 4 round tart shells. Transfer to the prepared baking sheets and prick all over with a fork. Bake until golden, 8 to 10 minutes.

http://www.foodnetwork.com/recipes/food-network-kitchens/name-this-dish-egg-tart-recipe.html#communityReviews

Sugar-Crusted Popovers

For the puffs:

• 2 tablespoons butter, melted
• 3 large eggs, at room temperature
• 1 cup (250 ml) whole milk
• 1 teaspoon salt
• 1 1/2 teaspoons sugar
• 1 cup (140 g) flour

For the sugar coating:

2/3 cup (130 g) sugar
1 teaspoon ground cinnamon
1/4 cup (60 g) melted butter

Softened butter, for greasing the pan

1. Preheat the oven to 400ºF (200ºC). Liberally grease a nonstick popover pan, or a muffin pan with 1/2-cup indentations, with softened butter.

2. For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and blend for a few seconds.

3. Add the flour and whiz for about 10 seconds, just until smooth.

4. Divide the batter among the 9 greased molds, filling each 1/2 to 2/3rds full.

5. Bake for 35 minutes, or until the puffs are deep brown.

6. Remove from the oven, wait a few minutes until cool enough to handle, then remove the popovers from the pans and set them on a cooling rack. If they’re stubborn, you may need a small knife or spatula to help pry them out.

7. Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each popover all over with the 1/4 cup (60 g) of melted butter, then dredge each puff generously in the sugar and cinnamon mixture to coat them completely. Let cool on the wire rack.

http://www.davidlebovitz.com/2010/01/sugar-crusted-popover-recipe/

Bacon Wrapped Dates

1. 16-ounce package of bacon (regular thickness, not thick cut), cut into thirds
   8-ounce package of pitted dates
2. 1. Preheat the oven to 350°F. Position oven rack in the center of the oven. Cover a cookie sheet with tin foil.
3. 2. Wrap a piece of bacon around a date. Make sure the bacon seam is placed facing downward on the cookie sheet. Press firmly on the bacon-wrapped date, so it is less likely to unravel. Repeat until all of the dates are wrapped in bacon.
4. 3. Bake for 20-25 minutes until crisp. Let cool for 10-15 minutes before serving.

http://www.popsugar.com/food/Recipe-Bacon-Wrapped-Dates-4952556

Warm Beer and Cheddar Dip

• 2 Tbs. unsalted butter 
• 3 Tbs. all-purpose flour 
• 1/2 cup milk 
• 3/4 cup ale or darker beer 
• 1 tsp. dry mustard, such as Colman’s 
• 2 tsp. Worcestershire sauce 
• Hot sauce, to taste 
• 12 oz. sharp cheddar cheese, grated 
• Kosher salt and freshly ground pepper, to taste 
• Toast points, crostini and crudités for serving 

In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk and beer, increase the heat to medium-high and bring the mixture to a simmer. Add the mustard, Worcestershire and hot sauce and cook, whisking occasionally, until the mixture begins to thicken, 3 to 5 minutes. 

Working in batches, add the cheese in large handfuls, whisking until each batch has completely melted before adding more. Season with salt and pepper. Serve immediately with toast points, crostini and crudités for dipping. Makes about 2 cups. 

http://www.williams-sonoma.com/recipe/warm-beer-and-cheddar-dip.html

BBQ Chicken - slow-and-low dry rub oven chicken

Brine4 cups water
1/3 cup Kosher salt
1/3 cup white or brown sugar
1/3 cup white vinegar

Dry Rub6 tablespoons packed dark brown sugar
4 tablespoons sweet or smoked paprika
3 tablespoons chili powder
Up to 1 tablespoon ground red pepper (if you like things quite hot) or to taste (I used 1/2 teaspoon)
2 teaspoons garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
2 tablespoons Kosher salt
Up to 1 tablespoon coarsely ground black pepper

Chicken5 1/2 to 6 pounds mixed bone-in skin-on chicken parts (we used 2 small chickens, each in 8 parts)

Brine the chicken: In a large plastic container, mix water, salt, sugar and vinegar. Add chicken parts and cover with a lid or plastic wrap in the fridge, for 

 at least 1 hour and up to 6.

Make the rub: Mix ingredients.

Prepare chicken: Heat oven to 300 degrees. Remove chicken parts from brine and pat dry. Place pieces of chicken on two very large pieces of foil, large enough to fold over chicken and form packets. Pat chicken pieces generously on all sides with rub; do not be shy about using more than seems… seemly. Turn the chicken pieces so their meatier sides are down, and tightly fold the foil around them to make two large packets.

Place two cooling racks (which will act as baking racks) on two baking sheets (one on each). Place a chicken packet on each and place one sheet on an upper oven rack and one on a lower. Bake chicken for 1 hour, then rotate baking sheets. Bake for another 30 to 60 minutes, until the internal temperature of the thickest part of each chicken reads 155 degrees. (Chicken is done at 160. This leaves you a little heat window for the next step, without leading to overcooking. If you’d like to skip this, just cook the chicken in foil until it reaches 160.)

Finish the chicken: Heat broiler. Carefully open each packet of chicken and pour accumulated juices into a saucepan (to make a sauce in a minute). Arrange chicken pieces on open foil packets and run each tray under the broiler until lightly crisped at edges and cooked through. Place on serving platter.

http://smittenkitchen.com/blog/2013/07/slow-and-low-dry-rub-oven-chicken/#more-10384

Smoothies to make! and others

http://www.popsugar.com/food/Smoothies-Look-Like-Milkshakes-37519770?stream_view=1#photo-37519774

Thin Mint


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