Fresh Tomato Tart

Peak tomato season is upon us! A tomato tart is a unique and delicious way to showcase this summertime star. This dish features a Parmesan cheese crust layered with whipped ricotta and finished with slices of heirloom tomatoes and fresh basil. Enjoy this tomato tart with a simple side salad for a delightful lunch or dinner!

---

Fresh Tomato Tart
Makes one 9-inch square tart

Parmesan Crust Ingredients:
1-1/4 cups flour
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
1 cup Parmesan cheese, grated
1/2 cup cold, salted butter, cut into cubes
1-3 tablespoons ice water

Whipped Ricotta Filling Ingredients:
8 oz fresh ricotta cheese
1 tablespoon olive oil
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
1/4 teaspoon Kosher salt

Topping Ingredients:
3 large heirloom tomatoes, sliced
Salt for tomatoes
Basil, chiffonade cut for garnish
Lemon zest, for garnish
Reduced balsamic vinegar, drizzled for garnish
Kosher or flake salt for garnish

Directions:

1. Prepare the crust. Using a food processor, pulse the flour, salt, pepper, and Parmesan cheese together until combined. Add 1/2 of the cubed butter and pulse until the texture is as coarse as cornmeal. Add the remain- ing butter and pulse a few times leaving some pieces the size of small peas. Slowly drizzle the water in one tablespoon at a time, and pulse until the dough forms. Avoid adding too much water.

2. Pat the dough into a disc form and wrap with plastic wrap. Refrigerate for at least one hour.

3. Meanwhile, prepare the whipped ricotta filling. In a food processor or high-powered blender, whip the ricotta with the olive oil, fresh lemon juice, lemon zest, and salt until a very smooth texture is formed.

4. Prepare the topping ingredients. Slice the tomatoes into 1/4”-thick slices, and place on a paper towel-lined sheet pan. Sprinkle the slices with Kosher salt and let them rest for a few minutes to release excess juices. Slice the basil into a chiffonade cut for a garnish. Zest a lemon to use as a garnish, as well.

5. Preheat the oven to 375°F. Roll out the crust on a flour-dusted work surface. Place the crust in a greased tart pan and trim the edges. Place pie weights inside the tart crust and bake for 15-20 minutes. Remove the pie weights and continue baking an additional 15-20 minutes or until the crust springs back when touched, and has turned a light golden hue. Allow the crust to cool completely on a cooling rack.

6. Assemble the tart once the crust has cooled completely. Spread the whipped ricotta on the baked crust. Top the ricotta layer with the tomato slices. Garnish with the basil, lemon zest, a pinch of salt, and a drizzle of reduced balsamic vinegar. Serve immediately. Enjoy with a simple side salad, if desired.

Key Lime Pie

A true summer classic, tart and sweet Key Lime Pie is one of our favorite desserts! For our version, we’ve used a classic graham cracker crust filled with a surprisingly simple custard made of key lime juice, key lime zest, eggs, and sweetened condensed milk. The creamy, smooth filling is topped with a generous amount of whipped coconut cream to double down on the tropical flavors of this wonderful treat.

Key Lime Pie with Whipped Coconut Cream
Makes one 9" pie

Pie Filling:
2 cans (14 oz each sweetened condensed milk
7 large egg yolks, beaten
3/4 cup freshly squeezed key lime juice
1 tablespoon key lime zest

Coconut Whipped Cream:
1 cup cold whipping cream
1/3 cup coconut cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Toasted Coconut Graham Cracker Crust:
1 -1/4 cup graham cracker crumbs
2 tablespoons sweetened coconut flakes, toasted
2 tablespoons granulated sugar
1 tablespoon brown sugar
6 tablespoons butter, melted
Pinch of salt

Garnish:
Key lime zest, lime slices, and/or toasted coconut

Directions:
1. Prepare the key lime pie filling by whisking together the sweetened condensed milk, egg yolks, key lime juice, and key lime zest until smooth. Cover with plastic wrap and let the mixture rest and thicken at room temperature for about 20 minutes.

2. Meanwhile, preheat the oven to 325° F. In a food processor, pulse the graham crackers and toasted coconut flakes until they are ground into fine crumbs. Pour the crumb mixture into a medium bowl and stir in the sugar and salt until evenly incorporated. Add the butter and mix the ingredients until they are fully incorporated. The mixture will be slightly wet and sandy. Press the mixture into the bottom and sides of a greased pie pan. Bake in the preheated oven for 12 minutes. Remove and cool the pie crust slightly on a cooling rack.

3. Pour the filling into the warm crust and bake the pie until set, about 25-35 minutes, until pie is firm to the touch but the center is slightly jiggly (it will continue to set as it cools). Cool on a cooling rack for 1-2 hours and then refrigerate for an additional 2 hours or overnight.

4. Once the pie has chilled, prepare the coconut whipped cream. In a stand mixer with the whisk attachment, pour the cold whipping cream, coconut cream, powdered sugar, and vanilla extract into a chilled bowl, and beat on high until stiff peaks form, about 3 minutes. Top the key lime pie with the whipped cream, lime slices, lime zest, and toasted coconut. Serve immediately.

Banana Cream Pie

Banana Cream Pie is a favorite across many generations for a good reason! The memorable flavors of sweet banana and creamy vanilla custard are wonderfully compatible and so delicious. This recipe introduces a playful peanut butter graham cracker crust that can’t be beat. But, the real show stopper is the impressive meringue topping, caramelized by the kitchen’s most thrilling tool — the culinary torch!

Banana Cream Pie
Makes One 9” Pie

Peanut Butter Graham Cracker Crust:
4 tablespoons butter, plus 1 tablespoon butter for greasing the pie pan
1-1/2 cups graham cracker crumbs (roughly 14 whole graham cracker sheets)
1/4 cup white sugar
1/4 teaspoon salt
1/4 cup creamy peanut butter

Meringue:
3 large pasteurized egg whites, room temperature
1/4 teaspoon cream of tartar
1/3 cup superfine caster sugar

Custard Filling:
2 cups whole milk
1 cup heavy cream
3 large eggs
3 large yolks (reserve the whites for the meringue)
1/2 cup sugar
1/4 cup brown sugar
1/4 teaspoon Kosher salt
4 tablespoons cornstarch
1/2 tablespoon pure vanilla extract
6 tablespoons unsalted butter, cut into 1/2" cubes
2 large bananas, sliced

Prepare the crust:
Generously butter a 9" pie pan. In a food processor, pulse the graham crackers into fine crumbs. In a medium sized bowl, combine the graham cracker crumbs, sugar, and salt. Melt 4 tablespoons butter in the microwave and in a small bowl, stir together with the peanut butter until combined. Slowly add the butter and peanut butter to the graham cracker mix, using your hands to combine until the crust beings to stick together. Press the mixture evenly to the bottom and up the sides of the buttered pie pan. Chill the pie crust for about 2 hours.

Make the custard and banana filling:
In a medium sauce pan, heat the milk over medium until milk is just scalding. (You will know it is scalding when the milk reaches 180°F and it begins to steam and bubbles start to form.) In a large bowl, whisk together the cream, eggs, egg yolks, sugar, brown sugar, salt, and cornstarch until smooth. Stream in 1/2-cup of the hot milk stirring continuously. Gradually add the remaining hot milk continuing to stir. Pour the mixture back into the saucepan used to heat the milk. Cook over medium heat, stirring continually, until the mixture comes to a soft boil, stirring all the while. Remove from heat. While hot, add the vanilla extract and the cubes of butter. Stir until the butter is melted and combined into the mixture. Set the mixture aside to cool to room temperature. Place a piece of plastic wrap on the surface of the pastry cream to prevent the formation of a “skin.” Refrigerate for one hour or until cooled. Arrange the banana slices in a single layer on the chilled graham cracker crust. Pour the custard filling on top of the bananas. Cover with plastic wrap and chill in the refrigerator for 4 hours.

Make the meringue:
In a stand mixer set to low speed, beat the egg whites until they are frothy. Add the cream of tartar and increase the mixer speed to medium. Continue beating the egg whites until large bubbles form around the edges and the whites begin to get fluy. Gradually add the sugar one teaspoon at a time until fully incorporated. Continue beating on medium-high speed until stiff peaks form. Spoon the egg whites over the top of the custard, evenly spreading and covering the pie all the way to the edge of the crust. Use the back of a spoon to lift up the egg whites to create varying peaks. Use a culinary torch to toast and gently caramelize the meringue. Serve and enjoy!

Classic Potato and Leek Gratin

In this classic dish, thinly sliced potatoes are layered with a distinctive Mornay sauce. Mornay sauce is a Béchamel sauce with the addition of Gruyère cheese. The additions of savory leeks, garlic, and rosemary combine in a wonderful way in the sauce to infuse flavor into every bite. This recipe is a warm, comforting side dish, or hearty enough for the main event!

Classic Potato & Leek Gratin
Serves 6 - 8

Ingredients:
2 lbs Idaho potatoes (about 7-8 potatoes), washed, peeled, and thinly sliced with a mandoline
5 tablespoons butter, divided
3 small leeks, green parts removed, finely sliced
1 tablespoon rosemary, minced
4 cloves garlic, minced
1/4 cup all-purpose flour
3 cups whole milk
2 teaspoons kosher salt
1/4 teaspoon black pepper
1-1/2 cup grated Gruyère, plus
2 tablespoons reserved as topping

Directions:
1. Preheat the oven to 400°F.

2. Prep the potatoes. Use a sharp peeler to peel the potatoes. Rinse off, and then slice into 1/8” slices using a handheld mandoline.

3. In a large saucepan, melt 1 tablespoon butter and cook the leeks over medium heat until they are translucent, about 10 minutes. Add the rosemary and garlic and cook for about another 3 minutes.

4. Prepare the roux. In a separate, small saucepan, heat the remaining 4 tablespoons of butter. Once the butter has melted, whisk in the flour until the mixture is completely smooth. Continue cooking for about 1-2 minutes. This process removes the raw flour flavor and helps create a silky sauce.

5. Create a Béchamel sauce by very slowly pouring milk into the roux, continue whisking the mixture until the sauce is smooth. Add in the salt and pepper and continue whisking over medium-low heat for 3-5 minutes until the sauce thickens and becomes very creamy.

6. Transform the sauce into a Mornay sauce by slowly adding in the Gruyère cheese. Continue cooking and whisking for a few more minutes until the sauce is smooth, and the cheese is well incorporated. Add the cooked leeks mixture to the sauce.

7. Layer the gratin. Butter the bottom and sides of a large baking dish and lay a single layer of potatoes. Pour some of the sauce over the potatoes and continue to layer the potatoes, pouring more sauce at each layer. Repeat this step until all of the potatoes are used (or you get to within 1/2” from the top of your dish).

8. Coat the final layer of potatoes with sauce and sprinkle with the reserved cheese.

9. Cover the gratin with a tight fitting lid or foil and bake for 60 minutes. Remove the lid or foil, and continue to bake for another 10 minutes, or until the top turns golden brown.

10. Garnish with additional fresh pieces of rosemary, and serve hot.

French Onion Chicken Skillet Dinner

This chicken dish features a rich pan sauce, loads of slowly caramelized onions, and bubbly, broiled cheeses on top - oh my! Even better, this savory dish is prepared in one large skillet. This French Onion Chicken Skillet Dinner is likely to become a new family favorite.

French Onion Chicken Skillet Dinner
Serves 4 - 6

Ingredients:
4 tablespoons butter
2 large sweet onions, cut pole-to- pole, Lyonnaise style strips
1 teaspoon sugar
2 cloves garlic
6 thin cut skinless, boneless chicken breasts
For dusting chicken: 1/4 cup flour, 1/2 teaspoon Kosher salt, 1/4 teaspoon pepper, 1 teaspoon fresh thyme leaves, 1/4 teaspoon paprika
2 tablespoons flour, for thickening the sauce
1/4 cup white wine
1 cup beef broth
6 sprigs fresh thyme
Kosher salt
Freshly ground pepper
1 teaspoon Worcestershire sauce
8 oz Gruyère or Swiss cheese, shredded
4 oz Parmesan cheese, shredded

Directions:
1. Using a large oven-proof skillet or braiser melt the butter.

2. Add the sliced onions and cook over medium-high heat. Stir the onions every few minutes, then turn down the heat. Continue to cook the onions until they begin to turn a nice brown color. Turn the heat lower, as needed, to prevent the onions from burning. Caramelizing onions fully takes time! A true caramelized onion takes about an hour, but for this recipe giving the onions 25-30 minutes to reach a tender, caramelized state works well. Sprinkle the onions with 1 teaspoon of sugar to help with the process. To help the onions caramelize slowly, let them sit in a little pile, then stir once or twice about every 5 minutes.

3. Once the onions have caramelized, add the garlic and sauté for another 2 minutes until fragrant.

4. Remove the onions from the pan, and set aside to brown the chicken.

5. Lightly coat the chicken breasts in the flour, salt, pepper, paprika, and thyme mixture until dusted on both sides. Add up to 4 additional tablespoons of butter or olive oil while cooking the chicken to prevent sticking.

6. Brown the chicken on both sides and cook until about 150 degrees F, but not all the way done. Remove the chicken from the pan.

7. Add the onions back to the pan, and then sprinkle with 2 tablespoons of flour. Stir until coated. Add the wine, and reduce down. Add the beef broth and Worcestershire sauce, and stir until a sauce is formed. Once the sauce has thickened slightly, add the chicken breasts back in.

8. Turn the oven to broil. Sprinkle the chicken breasts with the Gruyère and Parmesan cheese and then broil until bubbling and golden brown and the chicken reaches 165 degrees F.

9. Garnish with fresh thyme leaves.

10. Serve with a side of kale Caesar salad, a side of roasted vegetable, mashed or baked potatoes, egg noodles, pasta, or cauliflower rice.

Spicy Chocolate Mousse Pie

In this recipe, we explore the uniquely complex and deeply satisfying flavors of Mexican chocolate. This Spicy Chocolate Mousse Pie boasts a crumbly, chocolate cookie crust, and a mousse so light it almost evaporates in your mouth. Meanwhile, a little sweet heat is left behind ready to tickle your taste buds!

Spicy Chocolate Mousse Pie with Fresh, Homemade Vanilla Whipped Cream
Makes one 9-inch pie

Chocolate Mousse Filling:
1 tablespoon hot water
1/2 teaspoon espresso powder
4 pasteurized egg whites (or 1/2 cup pasteurized liquid egg whites)
1 cup sugar
10 oz. 70% semisweet baking chocolate, chopped, plus some for garnishing
3 tablespoons unsalted butter
2 cups heavy cream, divided
1/2 teaspoon cinnamon
3/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 teaspoon vanilla extract

Crust:
2-1/2 cups chocolate sandwich cookie crumbs (roughly 30 cookies; like Oreos)
1/4 teaspoon cinnamon
1/4 teaspoon instant espresso powder
Pinch of salt
7 tablespoons unsalted butter, plus 1 tablespoon for greasing the pie dish

Vanilla Whipped Cream:
1 cup cold heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract

Directions:
1. Make the crust. Preheat the oven to 325°F. Lightly grease a pie dish pan with 1 tablespoon melted butter.

2. In a food processor, pulse the chocolate cookies (including filling) until fine crumbs form, about 2 minutes. Add the cinnamon, espresso powder and a pinch of salt and pulse a few times to incorporate. In a medium bowl, melt the remaining butter and mix in the cookie crumbs, coating them until the crumbs are coated.

3. Pour the crumb mixture into the pie dish and use the bottom of a measuring cup to press the mixture firmly to the edges to create a crust. Bake for 10 minutes until crust is set. Let it cool to room temperature.

4. Prepare the mousse filling by combining the espresso powder in the hot water, stirring until dissolved. Set aside. In a stand mixer fitted with the whisk attachment, whisk the egg whites and sugar on medium high speed until the whites have tripled in volume and stiff peaks have formed, roughly 5-6 minutes. Use a spatula to scrape the mixture into a large bowl.

5. Clean the mixing bowl and in the stand mixer fitted with the whisk attachment, beat the cream, cinnamon, cayenne, salt, and vanilla on medium-high speed until medium peaks form and the cream is pillowy, roughly 2 minutes. Do not over whisk.

6. Melt the chocolate and butter in a heatproof bowl positioned over a saucepan of simmering water stirring until the chocolate is melted and smooth, roughly 4-5 minutes. Stir in the espresso mixture.

7. Gently fold the chocolate mixture into the egg whites, then gently fold in the whipped cream to the egg and chocolate mixture until no white streaks are left. Do not over mix or the mousse will start to deflate.

8. Use a large spoon to scoop the mousse into the pie dish and spread it evenly over the bottom of the crust. Mound the remaining in the center to be higher than the crust edge. Refrigerate for 1 hour.

9. Make the whipped cream topping by whisking the heavy whipping cream, powdered sugar, and vanilla on medium-high speed until medium peaks form, roughly 2 minutes. Do not over whip or the cream will become curdled and grainy. Top the pie with the whipped cream and refrigerate for at least 4 hours. When ready to serve, sprinkle with the shaved chocolate and dust with a pinch of cinnamon and cayenne, if desired.

Scallops with Lemon Pasta

A classic romantic dinner for two, scallops and pasta make a great “date-night in”! Scallops are often referred to as the 'candy of the sea' — and for good reason! When cooked correctly, these beautiful morsels have the most delicate, sweet flavor. This issue showcases how to properly select and cook scallops — a presentation featuring a caramelized crust on the outside and a slightly-sweet, buttery-soft inside. Served on a bed of lemon-enhanced angel hair pasta, this meal is just as filling as it is fancy. 

Sugar-Seared Scallops with Lemon Pasta

Makes 2 generous servings

Sugar-Seared Scallop Ingredients:
10 sea scallops
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
2 tablespoons butter
2 tablespoons sugar
1 cup dry white wine

Lemon Pasta Ingredients:
1/2 lb angel hair pasta
5 tablespoons butter
5 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper flake
1-1/2 cup vegetable stock
1 tablespoon fresh lemon juice
1/2 tablespoon lemon zest
2 tablespoons fresh parsley, chopped
1/2 cup shredded parmesan
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
This is a great recipe to make with two chefs working together for a romantic meal! The first chef can focus on the pasta and sauce, while the second can sugar-sear the scallops. With both chefs working simultaneously, this dinner comes together quickly!

CHEF ONE PREPARE THE PASTA:
1. Prepare the pasta sauce by melting the butter over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the crushed red pepper and cook for another minute. Add the vegetable stock, lemon juice, and lemon zest, and cook for 5 minutes to allow the flavors to get friendly.

2. Meanwhile, prepare the pasta by bringing a large pot of water to a rolling boil. Add a healthy dose of salt and add the pasta, cooking until al dente, about 2-3 minutes. Strain the pasta from the water and set aside until the scallops have seared.

CHEF TWO PREPARE THE SCALLOPS:
3. While Chef One makes the pasta, Chef Two can prepare the scallops. Gently rinse the scallops and pat dry with a paper towel. Gently remove the side muscle that secures the scallop to the shell, if necessary. Sprinkle the scallops with salt and pepper. Prepare a plate with a layer of sugar. 

4. Sear the scallops. Heat the butter in a skillet on medium-high. While the butter heats, coat both sides of each scallop in sugar. Once the skillet is hot, work in two batches to cook the scallops. Place the scallops sugar-side down on the skillet, spacing them at least 1 inch apart, making sure not to crowd the pan. The scallops should sizzle on contact with the pan. If they start to brown too quickly, reduce the heat. Use tongs to gently flip and cook scallops for 2-3 more minutes. Scallops should release easily from the pan when they are ready to be turned. Remove the first batch of scallops from the pan and cook the second batch, reserving the pan juices. Deglaze the pan by adding the wine, and continue to cook the scallop juices and wine for another minute. Remove from the heat and set aside.

WORK TOGETHER TO PLATE THE DINNER: 
5. Just as the scallops finish searing, have Chef One stir the cooked pasta into the sauce. Use tongs to make sure the sauce fully coats the pasta. Sprinkle with parsley and parmesan and toss. 6. Artfully plate the pasta and have Chef Two add the seared scallops on top. Drizzle the seared scallops with any remaining scallop pan juices. Sprinkle with additional salt and pepper and serve immediately. Enjoy!

Cod Provencal

Try this warming and delicate seafood preparation garnished with captivating crispy shallots. This recipe will provide all the tips for mastering, with ease, a beautiful, flavor-packed dish you’ll enjoy making time and time again with a variety of different fish.

Poached Cod Provencal
Serves 2

Ingredients:
1 lb cod fillets
1/3 cup lime juice, freshly squeezed
3 large shallots, sliced into rings, divided
4 tablespoons butter, divided
1/2 cup vegetable oil
2 cloves garlic, thinly sliced
1/2 cup vegetable broth
2 tablespoons sherry
2 tablespoons fresh fennel, thinly sliced
1/2 teaspoon Herbes de Provence
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper

Directions:
1. In a 9" x 13" baking dish, marinate the cod in fresh lime juice for 20-30 minutes flipping halfway through the marinating time.

2. While the cod marinates, prepare the sautéed shallots. Melt 2 tablespoons of butter in a 3-1/2 qt braiser over low heat. Add half of sliced the shallots. Sauté the shallots for about 15 minutes, or until the have lightly caramelized. Stir occasionally until the shallots turn translucent and begin to turn a golden brown.

3. Meanwhile, prepare the crispy shallot garnish. Add the vegetable oil to a skillet or saucepan and heat over medium-high heat. Once hot, add the remaining shallots and cook for 2-3 minutes until just browned and crispy. Remove the crispy shallots from the heat and rest on a paper towel-lined plate. Lightly salt. Reserve the crispy shallots for garnish.

4. In the braiser, add the the garlic and the remaining 2 tablespoons of butter to the sautéed shallots and heat for about 1 minute. Deglaze the garlic and shallots with the sherry, heating for one minute, then add the vegetable stock, Herbes de Provence, and fennel. Bring the ingredients to a boil, then reduce the heat and simmer until the flavors become friendly, about 5 minutes.

5. Add the marinated cod, sprinkle with the salt and pepper, then cover. Continue to cook on low and poach the cod until the cod is opaque and cooked through, roughly 8-10 minutes.

6. Serve the cod with a spoonful of the braising liquid and a sprinkle of crispy shallots. Enjoy immediately.

Manchego and Thyme Popovers

Popovers are impressive, high-rising rolls with a soft, airy inside and a crispy, crunchy exterior. These delectable morsels are meant to be enjoyed freshly baked straight out of the oven. IN THIS ISSUE, we feature Manchego and Thyme Popovers with an Herb Butter that would be enjoyably delicious as a savory breakfast, or as a side at lunch or dinner! 

Manchego and Thyme Popovers with Herb Butter
Makes 12 popovers

Popover Ingredients:
1-1/2 cups all purpose flour
1 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon fresh thyme, finely chopped
4 large eggs, room temperature
1-1/2 cups whole milk, room temperature
1/2 cup Manchego cheese, finely grated
2 tablespoons unsalted butter, melted (for greasing the popover pan)

Herb Butter Ingredients - makes 1/2 cup
1/2 cup (I stick) unsalted butter, softened to room temperature
1 garlic clove, minced
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh rosemary, finely chopped
1/4 teaspoon Kosher saltPopover

Directions:
1. Preheat the oven to 450°F. Place the empty pan in the oven while it preheats. 

2. In a medium bowl, combine the flour, salt, and pepper and mix with a fork for about 30 seconds to incorporate evenly. Add the thyme and continue mixing until evenly distributed.

3. In a large bowl, whisk the eggs and whole milk together until contents are frothy, about 5 minutes.

4. Slowly add the flour mixture to the egg mixture and continue whisking until all the ingredients are combined and the batter is the consistency of thick cream. (Try not to over whisk!) Stir in the cheese.

5. Remove the preheated popover or mun pan from the oven and brush the cups with the melted butter. Fill the cups 3/4 full with the batter. Bake the popovers on the lowest rack for 20 minutes. After 20 minutes, reduce the temperature to 350°F, ensuring the oven door stays closed so no steam escapes (this is crucial to getting the pop effect!). Continue to bake for another 20 minutes, or until golden brown.

6. Remove popovers from the oven and serve hot with herb butter. If not serving right away, remove popovers from the pan and cool on a wire rack immediately to keep that delightful crunch!

Herb Butter Directions:
1. In a small bowl, combine all of the ingredients together and mix with a fork or a hand mixer until the herbs and garlic are distributed evenly. 

2. Transfer the butter onto a sheet of plastic wrap and roll into a cylinder. Twist the ends of the plastic wrap tightly and refrigerate for at least one hour until cold and solid.

3. Serve herb butter alongside warm popovers in a small dish. Butter is best when enjoyed within 1 week, but can be frozen for up to two months. To freeze, simply wrap the plastic wrapped butter in parchment paper and freeze in a freezer bag, removing excess air. Extra herb butter? Heat and drizzle butter over homemade popcorn or add to baked potatoes.

Winter Pear Galette

Warm, spicy pears are our winter season indulgence, and we couldn’t be happier about it! In this recipe, we share our simple go-to pastry crust that comes together quickly for this impressive dessert. The warm cinnamon-y pears and flaky crust topped with cold, vanilla bean ice cream completes any occasion in sweet style.

Winter Pear Galette
Serves 4

Filling Ingredients:
3 Asian pears, cored and cut into thin 1/8" slices using a mandoline
3 tablespoons brown sugar
1 teaspoon pure vanilla extract
2 teaspoons finely grated lemon peel
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon Kosher salt
2 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup slivered almonds
1/3 cup honey (for drizzling)

Crust Ingredients:
2-1/2 cups all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons Kosher salt
1 cup unsalted butter (2 sticks), grated and well chilled
4-6 tablespoons ice water

Crust Topping:
1 egg, whisked for egg wash
1 tablespoon coarse sugar

For Serving:
Vanilla Ice cream
Sprinkle of cinnamon
1/4 cup slivered almonds, optional
1/3 cup honey for drizzling, optional

Directions:
(The crust may be mixed by hand or with a food processor. )
1. For the crust, mix the flour, sugar, and salt together in a large bowl with a whisk until evenly distributed.

2. Prepare the ice water by filling a small bowl with ice cubes and adding water.

3. Place the grated butter in the flour mixture. Using a pastry blender, cut the butter and flour mixture together until a coarse texture is reached with some pea-sized pieces of butter remaining.

4. Add 2 tablespoons of the ice water by sprinkling on top of the flour/butter mixture. With a fork, gently toss the mixture. Continue adding ice water one tablespoon at a time tossing after each addition until a rough ball of dough forms. (Avoid adding too much water.)

5. Flatten the dough ball into a disk about a one-inch thick, and wrap in plastic wrap.

6. Chill the wrapped dough disk for an hour or overnight.

7. On a pastry slab or a cutting board, divide the dough into two even balls. Place the first half of the dough directly on a sheet of parchment paper and roll into a rough square, about 1/8-inch-thick. Create a straight edge by folding 1” of the dough onto itself around the perimeter. Chill for 15 minutes. While the first half is chilling, prepare the second half of dough into a square, as well, chill.

8. Preheat the oven to 425° F.

9. Meanwhile, prepare the filling. In a large bowl, mix the pear slices with the brown sugar, vanilla, lemon peel, lemon juice, cinnamon, nutmeg, ginger, and salt. Toss until evenly coated.

10. Assemble the galettes. Group pear slices together, and carefully arrange overlapping the slices.

11. Distribute the butter pieces evenly on the pears and use a pastry brush to brush the crust with the lightly beaten egg. Sprinkle the coarse sugar on top of the crust.

12. Bake for about 30 minutes, or until the crust lightly browns. Serve with vanilla ice cream and a sprinkling of cinnamon while still slightly warm.

Green Chile & Cheese Egg Bake Bites

Holiday preparations are in full swing, and that means busier mornings and weekends.  We find ourselves searching for protein-packed recipes that come together in a snap. These featured savory egg bake bites are just that! IN THIS ISSUE we share our favorite recipe for petite-sized breakfast bites, along with tips on how to crack an egg one-handed. 

Green Chile & Cheese Egg Bake Bites
Makes 12 egg bites

Busy mornings are the norm! We often find ourselves searching for satisfying, protein-packed recipes that come together in a snap to help us approach the day with some solid nourishment. You’ll find that these savory egg bake bites are just that -- delicious, satisfying, and easy!

Ingredients:
1/2 cup butter, melted, plus 2 tablespoons softened
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon Kosher salt
1/2 teaspoon pepper
1/2 teaspoon paprika
8 eggs
3/4 cup small curd cottage cheese
7 oz can chopped green chiles
2 cups grated Monterey Jack cheese (about 8 oz)

Directions:
1. Preheat the oven to 350°F. Generously butter the cups of a standard-sized mun pan with the softened butter.

2. In a medium bowl, mix together the flour, baking powder, salt, pepper, and paprika.

3. In a large bowl, whisk the eggs. Slowly add the dry ingredients to the egg mixture and whisk to combine.

4. Stir in the melted butter, cottage cheese, green chiles, and Monterey Jack cheese and continue stirring until the ingredients are incorporated.

5. Use a measuring cup to evenly distribute the egg mix into the 12 prepared cups of the mun pan.

6. Bake until set, about 20-25 min. Let the egg bake bites cool in the pan before removing. Eat while warm or store in the refrigerator for 3 days in an air-tight container, or wrap well and store in the freezer for up to two months.

Salted Caramels

Everyone loves the captivating flavors of fresh homemade caramels! 

The little known secret? They are deceptively easy to make. Fresh, homemade caramels make great treats for sharing as little gifts in the holiday weeks ahead. IN THIS ISSUE, we show you, step-by-step, how to  master boutique caramels made in your own kitchen.

Handcrafted Caramels
Makes about 120 - 140 pieces, depending on size

Ingredients:
Vegetable oil (for coating pan)
3 cups heavy cream
3 cups granulated white sugar
1 cup brown sugar, packed
2 cups light corn syrup
1-1/2 teaspoons Kosher salt
1/2 cup (1 stick) unsalted butter
2 teaspoons vanilla extract

Directions:
1. Prepare a 9 x 13 rimmed pan prior to starting to cook. Oil the bottom and sides of the pan well using a tasteless vegetable oil, one that stays liquid at room temperature. Line the pan with a criss-cross of parchment paper cut to match the pan’s size with a little extra at the ends; avoid any wrinkles in the corners. Set aside.

2. Wipe the interior of a large saucepan or Dutch oven with a light coating of oil. Measure the heavy cream, sugars, light corn syrup and salt into the pan. Over medium-low heat, stir the ingredients together until well-combined and the sugar is dissolved.

3. Increase the heat to medium. Continue stirring until the cream-sugar mixture reaches a boil. Stop stirring. Using a brush dipped in warm water, wash down any sugar crystals that may have formed on the edge of the pan. Allow the mixture to cook, without stirring, until it reaches the firm-ball stage, around 248°F as measured on a candy thermometer clamped to the side of the pan. (If you do not have a candy thermometer, use a water test to check for the appropriate sugar stage. A drop (approximately 1/4 teaspoon) of caramel in cold water should form a firm ball, yet be pliable.)

4. Remove the caramel from heat, add the butter and vanilla stirring until melted and well-combined with the cream-sugar mixture. (Cutting the butter into half-inch cubes will help to efficiently melt and distribute this key ingredient.)

5. Carefully pour the caramel into the prepared, lined pan. Allow the caramel to set and cool to room temperature. This will take several hours or overnight. (For evenly sized caramels, make sure the pan is setting on a level surface.)

6. Once cooled, lift the sheet of caramel from the pan to a safe cutting surface. The caramel should retain its shape. Neaten the edges of the caramel to remove the rounded edges. Cut the caramel slab vertically and horizontally in desired sizes and shapes with a long-bladed cook’s knife. We suggest 1-1/4-inch by 1/2-inch pieces, or 1-inch squares. Wrap the pieces in nonstick wrap such as parchment paper. Store at cool room temperatures for up to 2-3 weeks.

Chocolate Orange Holiday Cookies

The flavors of chocolate and orange are a classic holiday duo for well-deserved reasons! In this recipe, rich dark chocolate is paired with light and bright citrus, resulting in a cookie that tastes so sophisticated, you’ll be happy you if you chose to make a double batch!

Chocolate Orange Cookies - Slice & Bake Makes about 24 cookies

Ingredients:
1 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1-1/4 cups granulated sugar
1 large egg, room temperature
1 teaspoon pure almond extract
1 teaspoon freshly squeezed orange juice
2-1/4 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon cardamom
1 tablespoon orange zest (about 1 medium orange)
4 oz dark chocolate chunks, finely chopped, plus 16 oz dark chocolate chunks for melting
Coarse sugar for rolling, (such as sugar in the raw)
Flake sea salt
Additional orange zest for sprinkling

Directions:
1. In a stand mixer with a paddle attachment, beat the butter on medium speed until smooth. Add the sugars and beat on medium until light and fluffy. Add the egg and almond extract and beat on high speed until the ingredients are fully combined, roughly 5 minutes. Scrape down the sides and the bottom of the bowl with a spatula as needed. Add the orange juice and continue mixing for another minute. 

2. Sift the flour in a separate bowl and mix in the salt and cardamom. Slowly add the dry ingredients to the wet ingredients 1/2 cup at a time, mixing on low speed until fully incorporated. Fold in the orange zest and the 4 oz of finely chopped chocolate until evenly distributed. Gather and remove the dough from the mixer.

3. On a floured surface, divide the dough in half. Roll each half into a log, about 2-1/2 inches in diameter, and wrap in plastic wrap. Completely chill the dough (for at least 2 hrs, or for up to 1 week).

4. When ready to bake, preheat the oven to 350°F. Remove one of the dough logs from the refrigerator. Roll the logs in the coarse sugar and use a sharp, serrated knife to slice the log into individual rounds, roughly 1/2" thick. Place the cookies on a large cookie sheet, roughly 2" apart and bake for 12 minutes, or until the edges of cookies are just starting to brown. Cool on the cookie sheet for 2 minutes, then transfer to a cooling rack.

5. While the cookies are cooling, melt 16 oz of chocolate in a double boiler or in the microwave (careful not to burn the chocolate if microwaving!). Dip each cookie halfway into the chocolate to coat one half, and place the half-coated cookie on a parchment paper, or a silicone-lined baking sheet. While the chocolate is still warm, sprinkle the cookies with the flake salt and orange zest. Place the baking sheet in the refrigerator for about 30 minutes to allow the chocolate set.

Store the cookies in the refrigerator to ensure the chocolate stays set.