Chocolate Truffle Creme Brûlée

Chocolate Truffle Crème Brûlée
YIELD: 6 servings COOK TIME: 1 hour  TOTAL TIME: 4 hours
INGREDIENTS:

4 ounces bittersweet chocolate, very finely chopped
1 1/2 cups heavy cream
4 large egg yolks
1/4 cup granulated sugar
2 tablespoons cocoa powder
pinch salt
1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
granulated sugar, for topping
DIRECTIONS:

Preheat oven to 300 degrees F. Place a folded dish towel flat inside a 13-by-9-inch baking dish (this will keep the ramekins from shifting around), and arrange four 6 ounce or six 4 ounce ramekins inside. Bring 3 to 4 cups of water to a simmer and keep warm.
Place chopped chocolate in a heat-proof bowl and set aside. In a saucepan over medium heat, warm heavy cream until it begins to steam.
In a bowl, whisk together egg yolks, granulated sugar, cocoa powder, and salt until smooth. Whisk in warm cream, 1/4 cup at a time, until mixture is warm to the touch and about half of cream has been added. Do this gradually, as you want to temper the egg yolks rather than cook them. Pour yolk mixture back into saucepan and whisk until incorporated.
Pour warm cream mixture over chopped chocolate; let sit for 30 seconds, then whisk until chocolate is melted and mixture is smooth. If you chopped your chocolate fine enough the residual heat from the cream should be more than enough to fully melt it. If not, return to saucepan and stir over very low heat until almost melted, then remove from heat and continue to stir until smooth. Whisk in vanilla.
Divide mixture evenly among ramekins. Place baking pan in oven, then very carefully pour hot water into the baking dish until it comes about half-way up the side of the ramekins.
Bake for 30 to 35 minutes or until centers are just set but still slightly jiggly. Remove from oven and let cool for 30 minutes, then carefully remove ramekins from water and let cool to room temperature on a wire cooling rack. Once cool, cover and refrigerate for at least 2 or until ready to serve.
About 30 minutes prior to serving, remove ramekins from refrigerator and allow to come to room temperature. Just before serving, sprinkle each custard with an even layer of granulated sugar, then caramelize with a kitchen torch, keeping the flame moving over the surface of the custards, until sugar is golden brown and bubbly. Let sit for 1 to 2 minutes to allow sugar to harden, then serve.

Crispy Chicken Sandwich with Buttermilk Slaw and Herbed Mayo

Crispy Chicken Sandwich with Buttermilk Slaw and Herbed Mayo

Yield: 4 Servings

For the chicken:

• 1 cup buttermilk
• 1 tablespoon hot sauce (preferably Tabasco)
• Kosher salt
• 4 skinless, boneless chicken cutlets (about 1 pound)
• 1/4 cup mayonnaise
• 2 tablespoons mixed chopped fresh herbs (such as basil, chives, and/or tarragon)
• 1/2 cup cornstarch
• 1 cup all-purpose flour
• 2 teaspoons paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 3 large eggs
• Canola oil (for frying)
• 4 potato rolls (preferably Martin's)
• 2 tablespoons unsalted butter, room temperature/

For the buttermilk slaw:

• 1/4 cup buttermilk
• 1/4 cup mayonnaise
• 3 tablespoons apple cider vinegar
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon honey
• Kosher salt
• 1/4 small green cabbage, thinly sliced (about 2 cups)
• 1 medium carrot, peeled, coarsely grated

• Prep the chicken:
• Combine buttermilk, hot sauce, and 2 tsp. salt in a large, shallow bowl. Add chicken, cover, and chill 2 hours.
• Meanwhile, combine mayonnaise and herbs in a small bowl; cover and chill until ready to use.
• Place cornstarch in a shallow baking dish. Combine flour, paprika, cayenne, garlic powder, black pepper, and 1 1/2 tsp. salt in another shallow baking dish. Lightly beat eggs in a shallow bowl. Remove chicken from buttermilk mixture and dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in flour mixture, shaking off excess. Repeat for a second coating. Place chicken on a lightly floured sheet tray; chill at least 15 minutes or up to 1 hour.
• Make the Buttermilk Slaw:
• Whisk buttermilk, mayonnaise, vinegar, pepper, honey, and 1 tsp. salt in a medium bowl. Add cabbage and carrot and toss to combine.
• Fry the chicken:
• Pour oil into a heavy-duty pot to a depth of 3/4" and fit pot with deep-fry thermometer. Heat oil over medium-high until thermometer registers 350°F. Reduce heat to medium, then fry chicken pieces, two at a time and turning occasionally, until crispy and golden and the internal temperature registers 165°F on an instant-read thermometer, about 3 minutes. Transfer to a wire rack set inside a rimmed baking sheet; season with salt.
• Assemble the sandwiches:
• Spread rolls on cut sides with butter. Heat a large skillet over medium. Working in batches, cook rolls, buttered side down, until browned and crisp, about 1 minute.
• Spread one side of bun with herbed mayonnaise. Build each sandwich with chicken, pickles, 1/4 cup slaw, and remaining bun. Serve remaining slaw alongside.

Thanksgiving Recipes

Garlic-Aioli Roasted Turkey with Lemon-Parsley Au Jus

Several Recipes off of the Epicurious site. . . .I've made the triple cranberry before, but I might try the cherry cranberry sauce instead.

Garlic-Aioli Roasted Turkey with Lemon-Parsley Au Jus

Yield 8–10 servings

For the Turkey:

1 (12-14-pound) whole turkey, thawed if frozen

5 heads garlic, divided

3 tablespoons olive oil

1/2 cup mayonnaise

3 bay leaves

3 sprigs parsley

3 sprigs thyme

1 tablespoon coarse sea salt

1 1/2 teaspoons freshly ground black pepper

For the Pan Sauce:

4 cups turkey or chicken stock

2 tablespoons cornstarch

1 onion, finely chopped (about 1/4 cup)

1 bay leaf

1/2 teaspoon finely chopped thyme

3 tablespoons fresh lemon juice

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Rinse turkey and pat dry, reserving giblets and neck. Let turkey stand at room temperature 1 hour to air-dry the skin before roasting.

Roast garlic  (450°F. about 40 minutes) then mash with mayo after it has cooled (food processor may be useful).

Place turkey on rack in large roasting pan. Cut remaining 2 garlic heads in half crosswise and stuff cavity of bird with garlic head halves, bay leaves, parsley, and thyme. Loosely tie legs together with kitchen twine. Starting at neck end, slide your hand between skin and breast meat to loosen skin. Rub half of mayonnaise mixture under skin, then half over outside. Season both sides with sea salt and pepper. Turn turkey breast side up and place reserved giblets and neck in pan.

Place turkey in 450°F oven, then reduce oven temperature to 350°F and roast 1 hour. Rotate pan, wrap wing tips in foil, and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 160°F, 1–1 1/2 hours more.

Transfer turkey to a cutting board, reserving turkey drippings and juices in pan, and cover loosely with foil. Let rest at room temperature 30 minutes before carving (internal temperature will rise to 165°F and juices will lock in).

Make the pan sauce:

Transfer pan drippings and juices to a 2-qt. glass measuring cup, then skim off fat, reserving 2 Tbsp. fat. Add enough stock to pan juices to make 4 1/2 cups total. Combine cornstarch and reserved fat with a fork in a small bowl.

Set roasting pan across 2 burners. Remove garlic from interior of turkey, then add to pan along with shallot, bay leaf, and thyme. Cook over medium-high heat, stirring occasionally, until shallots begin to brown, about 5 minutes. Deglaze pan with pan juices mixture, stirring and scraping up brown bits, about 2 minutes. Whisk in cornstarch mixture and cook until liquid is reduced by one-third, about 5 minutes. Strain through a fine-mesh sieve into a large bowl and stir in parsley, lemon juice, kosher salt, and pepper.

Warmed Spiced Olives

Yield8–10 servings

6 (3- by 1/2-inch) strips lemon zest (from one lemon)

4 dried bay leaves

1 1/2 pounds mixed unpitted olives (such as Castelvetrano, Cerignola, and/or Alfonso)

1 cup olive oil

1 tablespoon Aleppo pepper

Preparation

Add lemon zest, bay leaves, olives, oil, and Aleppo pepper and cook, stirring, until just warmed through, about 3 minutes. Transfer to a serving bowl and serve warm.

Spiced Sweet Potato and Parsnip Tian

Yield 4 - 5 servings

2 cups apple cider

1/4 cup (1 stick) unsalted butter

1 tablespoons thyme leaves

2 teaspoons paprika

1/2 teaspoon cayenne pepper

2 teaspoons kosher salt, divided

3 pounds sweet potatoes (about 4 medium), peeled, sliced into 1/8"-thick rounds

1 pounds parsnips (about 1 extra-large), peeled, sliced into 1/8"-thick rounds

Position rack in middle of oven and preheat to 325°F. Bring cider to a boil in a large saucepan over medium-high heat. Reduce heat to low, add butter, thyme, paprika, cayenne, and 2 tsp. salt, and cook, stirring, until butter is melted. Let cool slightly.

Place potatoes and parsnips in a large bowl. Pour cider mixture over and toss to coat. Stack a handful of slices about 3" high, then place vertically in casserole dish. Using a measuring cup or small bowl, keep slices standing up as you go, working around the perimeter and then into the center, forming concentric circles. Continue arranging slices in pan until tightly packed (you may have some leftover). Pour in cider mixture to come halfway up sides of dish; discard remaining cider mixture. Sprinkle with remaining 2 tsp. salt and cover tightly with foil.

Bake, covered, 1 hour. Remove foil and brush pan juices over tops of slices with a pastry brush. Increase oven temperature to 425°F and bake, uncovered, until golden brown on top, 35–40 minutes more.

Cranberry-Cherry Compote

YieldMakes about 3 cups

20 ounces frozen or fresh cranberries (about 4 1/2 cups)

10 ounces frozen dark sweet cherries (about 2 cups)

1 1/4 cups (packed) brown sugar

1/2 cup apple cider

1/2 teaspoon freshly ground black pepper

1/2 cup bourbon

Bring cranberries, cherries, brown sugar, cider, and pepper to a boil over high heat in a medium saucepan. Cook 2 minutes, stirring occasionally, then stir in bourbon. Reduce heat, bring to a simmer, and cook, stirring often and pushing fruit against the side of the pan with the back of a wooden spoon to break apart slightly, until thick and syrupy, about 25 minutes more. Let cool completely.

Triple-Cranberry Sauce

YieldMakes about 2 1/2 cups

Ingredients

1 cup frozen cranberry juice cocktail concentrate, thawed

1/3 cup sugar

1 12-ounce package fresh or frozen cranberries, rinsed, drained

1/2 cup dried cranberries (about 2 ounces)

3 tablespoons orange marmalade

2 tablespoons fresh orange juice

2 teaspoons minced orange peel

1/4 teaspoon ground allspice

Combine cranberry juice concentrate and sugar in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes. Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Cool completely. Cover; chill until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)

Escarole, Pear, Parmesan, and Basil Leaf Salad

Yield 8–10 servings

1 tablespoon olive oil

1 cup hazelnuts, coarsely chopped

Kosher salt

1 small garlic clove

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

Freshly ground black pepper

1/2 cup extra-virgin olive oil

2 heads of escarole (about 2 1/2 pounds), tough outer greens removed, leaves torn into bite-sized pieces

2 Comice or Anjou pears, preferably red, cored, thinly sliced lengthwise

1/2 pound Parmesan, shaved

2 cups (packed) basil leaves, torn into bite-sized pieces

Heat 1 Tbsp. olive oil in a small skillet over medium. Add hazelnuts and toast, stirring occasionally, until golden, 2–3 minutes. Season with 1/8 tsp. kosher salt. Remove from heat; set aside.

Finely chop garlic clove. Using the side of a chef's knife, mash garlic with 1/4 tsp. kosher salt to form a paste. Whisk garlic paste, vinegar, mustard, and 1/4 tsp. pepper in a medium bowl. Whisk in 1/2 cup extra-virgin olive oil in a slow and steady stream.

Place escarole, pears, Parmesan, basil, and about 1/3 of the reserved hazelnuts in a large bowl and drizzle with vinaigrette. Gently toss until salad is evenly dressed; season with sea salt and pepper. Top with remaining hazelnuts.

Macarons

I think someone at work gave me this recipe - it's written on the back of an envelope.

71 g Skinless Sliced Almnods
53 g granulated sugar
117 g powdered sugar
2 eggs, divided


Chop almonds, then add powdered sugar and grind.  Sift and regrind as necessary (so all goes through  sieve).  Mix eggs and sugar together, then whip in a stand mixer on level 4 for 2 minutes, then level 6 on 2 minutes then level 8 for 2 minutes.

Add any flavoring and colors, then pipe into circles on a baking sheet.

Bake in 325 degree oven for 10 minutes until cookies are crisp.

A few links:
https://www.youtube.com/watch?v=wdeGVLXYkCU