Parmesan Cheese Fondue
1 1/2 Cups whole milk
2 eight oz pkg cream cheese, cubed and softened
1 1/2 cups grated fresh parmesan
garlic salt
pinch of cayenne pepper (optional)
In a large pan, combine milk and cream cheese.
Cook over low heat, stirring often, until mixture is smooth. Add
parmesan cheese, garlic salt and continue stirring until well combined.
Butterbeer
Cream Topping
1 7 oz container of marshmallow crème
1 C whipping cream
1 tsp rum extract
Add all items together in an electric mixture and
combine until smooth
Syrup
1 C light or dark brown sugar
2 Tbsp water
6 Tbsp butter
½ tsp salt
½ tsp apple cider vinegar
¼ C Heavy Cream, divided
½ tsp rum extract
Cream Soda
In a small saucepan over medium heat, combine the
brown sugar and water. Bring to a gentle
boil and cook, stirring often, until the mixture reaches 240 degrees on a candy
thermometer.
Stir in the butter, salt, vinegar and a ¼ C heavy
cream. Set aside to room temperature.
Once the mixture has cooled, stir in the rum
extract.
Divide syrup between 4 tall glasses. Pour cream soda. Stir.
Add cream topping
Torched Pear and Arugula Salad
Bartlett pear
arugula
1 tsp white sugar
marscapone
proscuitto
basil leaves
cracked black pepper
balsamic vinegar
Take the balsamic and reduce it 15 minutes on low
heat until it thickens and makes a glaze that will stick to a spoon but is
still pourable. Do not overcook.
Or you can use an aged balsamic that is thicker.
Layer arugula, drizzle with balsamic glaze. Add cracked black pepper. Caramelize
one tsp of sugar on half of a pear (on another plate) with torch, place on top
of bed of arugula. Add marscapone, basil leaf and proscuitto in desired
fashion.
French Onion Soup
1 stick Butter
4 whole Large (or 6 Medium) Yellow Onions,
Sliced Thin
1 cup (generous) Chardonnay
4 cups Chicken Broth
4 cups Beef Broth
2 cloves Minced Garlic
Worcestershire Sauce
Several Thick Slices Of French Bread Or
Baguette
5 ounces Gruyere Cheese
Preheat oven to 400 degrees.
Melt butter in a heavy soup pot or Dutch oven
over medium-low heat. Add onions and cook, covered, for 20 minutes. Place soup
pot into the oven with the lid slightly ajar to ensure the onions will brown.
Allow onions to cook in the oven for 1 hour, stirring at least once during the
cooking process so onions won’t stick and burn.
Remove pot from oven and place back on stovetop
over medium heat. Stir, scraping off all the brown, flavorful bits. Turn off
heat and pour in wine. Turn heat back to medium. Cook wine for five minutes,
allowing it to reduce. Add broths, Worcestershire Sauce and minced garlic and
reduce heat to low. Simmer for 30 to 45 minutes.
Drizzle olive oil on the bread slices and broil
over low heat, allowing bread to brown and become crispy.
When soup is ready,
ladle into bowl or ramekin. Place crispy bread on top, and then sprinkle
generously with grated cheese, or add thick slice on top. Broil until cheese is
melted and bubbly. Serve immediately.
Wassail
Boil 6 cups of water with 1 1/2 cups white sugar
and 1/2 cup brown sugar for a few minutes.
Bring down to a simmer and add 5-6 cinnamon sticks,
10-15 allspice and 15 or so cloves. Can also add candied ginger.
Let simmer for an hour then drain out spices.
Add 1 gallon apple juice and 2 quarts cranberry juice.
Serve warm
Grilled Stuffed Flank Steak
(Recipe from Cook’s Illustrated)
2 medium garlic cloves , minced or pressed
through garlic press (about 2 teaspoons)
1 small shallot , minced (about 2 tablespoons)
2 tablespoons fresh parsley leaves , finely
minced
1 teaspoon sage leaves , finely minced
2 tablespoons olive oil , plus extra for oiling
grate
1 flank steak (2- to 2 1/2-pounds) (see note)
4 ounces thinly sliced prosciutto
4 ounces thinly sliced provolone
8–12 skewers soaked in water for 30 minutes
Kosher salt and ground black pepper
Combine garlic, shallot, parsley, sage, and olive
oil in small bowl. Following illustrations below, butterfly and pound flank
steak into rough rectangle. With steak positioned so that grain runs parallel
to edge of counter and opened side faces up, spread herb mixture evenly over
surface of steak. Lay prosciutto evenly over steak, leaving 2-inch border along
top edge. Cover prosciutto with even layer of cheese, leaving 2-inch border
along top edge. Starting from bottom edge and rolling away from you, roll beef
into tight log and place on cutting board seam-side down.
Starting ½ inch from end of rolled steak, evenly
space 8 to twelve 14-inch pieces of butcher’s twine at 1-inch intervals
underneath steak. Tie middle string first; then working from outermost strings
toward center, tightly tie roll and turn tied steak 90 degrees so seam is
facing you. Skewer beef directly through outermost flap of steak near seam
through each piece of string, allowing skewer to extend ½ inch on opposite
side. Using chef’s knife, slice roll between pieces of twine into 1-inch-thick
pinwheels. Season pinwheels lightly with kosher salt and black pepper.
Build a modified two-level fire by arranging all
coals over half of the grill, leaving the other half empty. Position
cooking grate over coals, cover grill, and heat rack until hot, about 5
minutes. Grill is ready when side with coals is hot.
Grill pinwheels directly over hot side of grill
until well browned, 3 to 6 minutes. Using tongs, flip pinwheels; grill until
second side is well browned, 3 to 5 minutes longer. Transfer pinwheels to
cooler side of grill, cover, and continue to cook until center of pinwheels
registers 125 degrees on instant-read thermometer, 1 to 4 minutes (slightly
thinner pinwheels may not need time on cooler side of grill). Transfer
pinwheels to large plate, tent loosely with foil, and let rest 5 minutes.
Remove and discard skewers and twine and serve immediately.
Pumpkin Cheesecake
Ingredients
1 cup crushed gingersnap cookies (about 20
cookies)
1/3 cup finely chopped pecans
1/4 cup butter, melted
4 packages (8 ounces each) cream cheese,
softened, divided
1-1/2 cups sugar, divided
2 tablespoons cornstarch
2 teaspoons vanilla extract
4 eggs
1 cup canned pumpkin
2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
GARNISH:
Chocolate syrup, caramel ice cream topping,
whipped topping and additional crushed gingersnap cookies, optional
Directions
Place a greased 9-in. springform pan on a double
thickness of heavy-duty foil (about 18
in. square). Securely wrap foil around pan.
In a small bowl, combine the cookie crumbs,
pecans and butter. Press
onto the bottom of prepared pan. Place on a
baking sheet. Bake at
350° for 8-10 minutes or until set. Cool on a
wire rack.
For filling, in a large bowl, beat 1 package of
cream cheese, 1/2 cup sugar and cornstarch until smooth about 2 minutes. Beat
in remaining cream cheese, one package at a time until smooth. Add
remaining
sugar and vanilla. Add eggs; beat on low speed just until combined.
Place 2 cups filling in a small bowl; stir in the
pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining
pumpkin filling over crust; top with remaining plain
filling. Cut through with a knife to swirl. Drop
reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife
to swirl.
Place springform pan in a large baking pan; add 1
in. of hot water to larger pan. Bake at 350° for 55-65 minutes or until center
is just set and top appears dull. Remove springform pan from water
bath.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to
loosen; cool 1 hour longer. Refrigerate overnight.
Garnish with chocolate syrup, caramel sauce,
whipped topping and additional crushed gingersnaps if desired. Yield: 12
servings.
What a fun group of ladies! 
