Crème Brûlée

 From The Kitchn

Ingredients:

6 large egg yolks

1 vanilla bean or 1 teaspoon vanilla extract

1 cup powdered sugar

3 cups heavy cream

1/2 cup granulated sugar

Directions:

Heat the oven to 300°F and bring water to a boil. Heat the oven to 300°F. Meanwhile, bring about 3 cups of water to a boil on the stovetop or in an electric kettle. Place 6 (6-ounce) ramekins in a roasting pan or metal 9x13-inch baking pan.

Make the crème brûlée custard mixture. Place the egg yolks in a medium bowl. If you are using a vanilla bean, split it lengthwise with a knife and scrape out its seeds into the bowl. Whisk the egg yolks to break them up. Add the powdered sugar and a pinch of salt, and whisk until uniform. Add a drizzle of the cream and whisk it into the egg yolk mixture to lighten it, then add the rest of the cream and whisk.

Strain the crème brûlée custard mixture into a spouted container. Pour the mixture through a fine-mesh strainer into a pitcher or liquid measuring cup — this will make filling the custard cups easier. If using vanilla extract instead of a vanilla bean, add it now, to the strained custard.

Divide the custard between the baking cups. Pour the custard into the prepared ramekins. Fill the ramekins as close to the edge as you can; you do not want a lot of empty space between the surface of the custard and the top rim of the ramekin.

Add the boiling water to the baking pan. Place the baking dish on the rack in the preheated oven, and pour the boiling water into the baking dish around the ramekins, being careful not to let any water splash into the ramekins.

Bake the crème brûlée for 45 to 60 minutes. The depth of the ramekins will determine how long it takes for the custards to bake. When using very shallow dishes, with the custard less than 1 inch deep, bake for about 30 minutes. When the dishes are narrower and taller, with the custard about 2 inches deep, bake for at least 50 minutes, and up to 60.

Remove the crème brûlées from the water bath and chill. Use tongs to remove the crème brûlées from the water bath to a rimmed baking sheet. Let them cool for about 5 minutes, then refrigerate for at least 30 minutes or until ready to serve.

Prepare the crème brûlées for brûlée. When ready to make the sugar crust, take the ramekins out of the refrigerator. Gently dab the tops with paper towels to remove any moisture or condensation. Even sprinkle the tops with a fine layer of granulated sugar The key here is for the sugar layer to be of even thickness. Shake the ramekins back and forth to distribute the sugar evenly. Tap out any excess sugar; you should be able to almost see the custard through the thin layer of sugar.

Brûlée the crème brûlées with the broiler. Arrange a rack in the oven in the highest position. Place the ramekins on the rack and turn on the broiler. Broil for 5 to 10 minutes, rotating them frequently so that they broil evenly. Take them out when they are golden brown and bubbling.

Refrigerate the crème brûlées again or serve warm. It is traditional for crème brûlées to be served cold. If you like it cold, place the ramekins back in the refrigerator. They can be refrigerated for about 30 to 45 minutes before serving (no longer, otherwise the sugar crust may begin to soften). If, however, you like them lukewarm in the center, as I do, you may serve them after the sugar has set (about 5 minutes).

Fondue

Ingredients:

1-1.5 cups Chicken broth

1 Tbsp Vinegar or acid (I use apple Cider)

2-3 Tbsp Cornstarch

1.5-2 cups Melting cheeses (I've used a combo of mozzarella and brie (with rind removed), Colby is good; Gruyere, Emmental, Beaufort, and Comté are traditionally used, but more expensive)

1/4-1/2 cup Sautéed minced mushrooms (optional)

Directions:

If using the mushrooms, sautée those first with salt and pepper in some olive oil. Once tender, add chicken broth and a splash of your acid. Bring to a boil. Cut your cheese into small pieces and toss in cornstarch. Add cheese to the broth and vigorously mix until the cheese has thoroughly melted. As an extra step, you can scoop the fondue into a shallow, oven safe dish, top with a thin layer of shredded cheese, and broil for 5 min. 

Yummy things to dip!

Broccoli
Carrots
Green Beans
Potatoes
Bread (sourdough :))
Salami
Italian Sausage
Kielbasa
Ham
Apples
Pears

Simple Lime Mousse

Ingredients:

1 can of sweetened condensed milk

1 cup of whipping cream

2 limes, juiced

Directions:

Whip until thick and creamy. Serve immediately!

Chocolate Coconut Banana Bread

 From Chrissy Teigan's Cravings: Hungry for More

Ingredients:

2 cups mashed very ripe bananas*

4 eggs

2⁄3 cup canola oil (or melted butter), plus a little more to grease the pan

2 cups all-purpose flour, plus a little more for dusting the pan

2 cups sugar (or half brown sugar, half white sugar)

1 (3.5-ounce) pack of Jello vanilla instant pudding mix

1 teaspoon baking soda

1 ½ teaspoons kosher salt

1 cup unsweetened shredded coconut

1 (3.5-ounce) bar dark chocolate, chopped into chunks (or anything you love—peanut butter chips, nuts, etc.)

Salted butter, for serving

*Get six brown bananas. Not four. Not five. Six. You will think you only need five because it looks like enough, but it will not be enough. You will get five, you will mash them, you will be about half an inch short and that makes a difference and you cannot get around it. Trust me. 

Directions:

Preheat the oven to 325°F.

In a large bowl, combine the mashed bananas, eggs, and oil. In a separate bowl, combine the flour, sugar, pudding mix, baking soda, and salt. Add the dry ingredients to the wet ingredients and combine well BUT GENTLY. I swear this came out differently when I used an aggressive electric mixer. Fold in the coconut and chocolate chunks.

Grease and flour a Bundt pan (that means wipe a little grease all over the inside of the pan, dust it with flour, and tip it upside down to shake out any extra flour). Pour the batter into the pan. (This can also make two 8 × 4-inch loaves, but it’s so much more moist in one Bundt pan!) 

Bake until the cake springs back when lightly pressed and a toothpick inserted into the center comes out clean, 55–60 minutes. (Test it with a toothpick at around 50 minutes.) Let it cool slightly in the pan, then use a butter knife to gently release the cake from the sides of the pan and around the inner circle, then flip it onto a plate. 

Let it cool, and cut it into slices. Rewarm them and serve them with salty butter!!!

Sourdough Foccacia with Honey-Ricotta Spread

 From King Arthur Flour

Note: the dough will need to rest in the fridge overnight before baking it the next day.

Ingredients:

    Dough

1 1/2 cups (340g) ripe (fed) sourdough starter

1 1/2 cups (340g) water, lukewarm

6 cups (720g) King Arthur Unbleached Bread Flour

6 tablespoons (74g) olive oil, plus extra for the pan and the top of the focaccia

1 tablespoon (18g) table salt

2 tablespoons (43g) honey

1 tablespoon instant yeast

fresh rosemary or dried rosemary, for topping

flaked or coarse sea salt, for topping

    Spread

1 cup (227g) ricotta cheese

1 tablespoon honey

1/4 teaspoon table salt

Directions:

To make the dough: Combine the starter and water in a large mixing bowl.

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the flour with the starter, water, and remaining ingredients. Mix and knead — by hand or stand mixer — until the dough is smooth and elastic. If you're using a stand mixer, this should take 5 to 7 minutes on the lowest speed using the dough hook attachment. If you're kneading by hand, you'll need 12 to 15 minutes.

Place the dough in a bowl that's been lightly coated with olive oil, cover, and allow to rise for 60 minutes.

Gently fold the dough over three or four times, and let it rise for another 60 minutes.

Drizzle a generous 2 tablespoons olive oil into the center of a large rimmed baking sheet (half sheet pan). 

Transfer the dough to the pan, and turn it over to coat it with the oil.

Gently stretch the dough into the edges and corners of the pan. As soon as the dough begins to shrink back, cover it, and let it rest for 10 to 15 minutes. Gently stretch the dough again, repeating the rest once more, if necessary, until the dough fills the pan.

Cover the pan and transfer it to the refrigerator to let the dough rise for 14 to 16 hours (overnight).

The next day, remove the pan of dough from the refrigerator and preheat the oven to 425°F for 30 minutes (if your kitchen is warm) to 60 minutes (in a cooler kitchen)

Just before you're ready to bake, gently dimple the dough at irregular intervals with your fingers, pressing down firmly but not abruptly; you don't want to deflate the focaccia too much.

Drizzle 2 tablespoons olive oil (or enough to collect a bit in the dimples), then sprinkle with rosemary and a bit of flaked or coarse sea salt.

Bake the focaccia for 20 to 25 minutes, until light golden brown.

Remove the focaccia from the oven. Allow it to cool enough for you to handle it comfortably, 10 to 15 minutes, then turn it out of the pan onto a rack.

To make the spread: Stir together the ricotta, honey, and salt.

Serve the focaccia warm or at room temperature, accompanied by the spread; it's best the same day it's made. You can freeze any leftover focaccia and reheat defrosted slices in a toaster or 350°F oven, just until warmed through.

Hollandaise Sauce

 2 egg yolks

2 T water

1T lemon juice

1/2 C butter cut into small cubes

1/4 t cayenne pepper

1/4 t salt

In a double boiler, mix egg yolks, water and lemon juice. Add butter and turn on heat. Whisk constantly until butter is melted and mixture thickens. Turn off heat and add cayenne and salt. Enjoy!