Pimento Cheese Twice Baked Potatoes

Special equipment: Grill, Microwave

Ingredients

serves Serves 4, active time 25 minutes, total time 1 hour (using microwave) 1 hour 45 minutes (using oven)

• 1 medium red bell pepper
• 4 russet potatoes, scrubbed
• 6 ounces sharp cheddar cheese, grated
• 1/2 cup sour cream
• 6 tablespoons butter, melted, divided
• 2 teaspoons paprika
• 1/8 teaspoon cayenne pepper
• Kosher salt
• Freshly ground black pepper
• 1/4 cup finely sliced chives, for garnish
•  
• Type of fire: two-zone indirect
• Grill heat: medium-high

Procedures

1. Roast pepper over gas stove, grill, or broiler until skin is completely charred. Place in a bowl, cover with plastic wrap, and let sit until cool enough to handle, about 10 to 15 minutes. Remove the charred outer skin, cut in half and remove the seeds and core. Finely chop pepper.
   
2. To bake potatoes in oven or grill: Preheat oven or grill to 400°F. Place potatoes directly on cooking rack and bake until a paring knife can be inserted into middle of potato with little to no resistance, about 60 minutes. Transfer to plate and let rest until cool enough to handle, about 10 minutes.
   
3. To bake potatoes in microwave: Place potatoes on a microwave safe plate and microwave on high for 9 to 12 minutes, rotating potatoes every 3 minutes, until a paring knife can be inserted into middle of potato with little to no resistance. Remove from microwave let and rest until cool enough to handle, about 10 minutes.
   
4. Slice tops off potatoes lengthwise. Using a spoon or mellonballer, scoop out flesh into a medium bowl, leaving about 1/4-inch of flesh remaining in potato.
   
5. Add all but 1/2 cup of cheese into bowl with potato flesh along with roasted pepper, sour cream, 3 tablespoons melted butter, paprika, and cayenne. Mash ingredients together until mixture is cohesive.
   
6. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush potatoes all over with remaining butter and season with salt and pepper to taste. Place on cool side of grill, cover, and cook until potato skins start to brown around the edges and slightly crisp, about 10 minutes.
   
7. Remove potatoes from grill. Spoon filling into potatoes and top with remaining cheese. Place potatoes back on the cool side of the grill, cover, and cook until cheese has melted, about 10 minutes. Remove from grill, let cool for 5 minutes, garnish with chives, then serve immediately.

Baked Goat's Curd Cheese Cake

Ingredients

serves serves ten to twelve, active time 15 minutes, total time several hours, including baking and cooling

• 2 1/4 pounds goat’s curd
• Juice and grated zest of 2 lemons
• 7 large eggs
• 1 1/4 cups caster sugar
• 1 bottle of Marc de Gewurztraminer d’Alsace

Procedures

1. Place the goat’s curd in a large mixing bowl, add the lemon juice and zest and whisk together with a balloon whisk until light and fluffy. The goat’s curd has a tendency to get stuck in the whisk but don’t be tempted to use an electric mixer as it will overwork the curd.
   
2. Whisk together the eggs and sugar just for a minute, then add them little by little to the goat’s curd mixture, whisking constantly. Pour the mixture into a 10-inch springform cake tin lined with baking parchment and put it on a baking tray. Place in an oven preheated to 375°F and bake for about 1 hour, until golden brown. It will still have a good wobble when it comes out of the oven but don’t worry, it will set as it cools down.
   
3. To serve, cut the cheesecake into slices and pour 1-2 tablespoons of marc over each one.

Decorated Halloween Cream Cheese Roll-Out Cookies

These roll out cookies can really be made for any occasion, but a pumpkin-shaped cookie cutter, some chocolate chips, and some orange sanding sugar makes quick work of turning them into a spooky treat.
Note: With an icing as easy as this, it's best to use your own eyes. Start with 2 1/2 tablespoons of water mixed with 2 cups confectioners sugar until smooth. Not thin enough? Add a little more water, one teaspoon at a time. The icing should be easy to spread onto the cookies but not run off.

Special equipment: stand mixer, baking sheets, parchment paper, 2-inch pumpkin shaped cookie cutter or cookie cutter of your choice

Ingredients

serves makes 3 dozen 2-inch cookies, active time 30 minutes (or more depending on how fancy you get with your decorations) , total time 1 hour 20 minutes

• For Cookies
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 3/4 cup sugar
• 1 egg yolk
• 3/4 teaspoon vanilla extract
• 2 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
•  
• For decorating
• 2 cups confectioners sugar
• 2 1/2 tablespoons water (see note)
• Orange sanding sugar
• Bittersweet chocolate chips (optional)

Procedures

1. Make cookies: In a large bowl, stir together melted butter and cream cheese until smooth. Add egg yolk and vanilla and stir to combine. Add flour, baking powder, and salt and stir until dough is formed. Divide dough in two, cover in plastic wrap, and chill for 30 minutes.
   
2. Adjust oven rack to middle positions and preheat to 350°F. Line two baking sheets with parchment paper.
   
3. On a lightly floured surface, roll out one ball of dough until 1/8-inch thick. Cut out pumpkin shapes using your cookie cutter and use a spatula to transfer to prepared baking sheets. Repeat with remaining dough. If you want to use the chocolate chips, press into tops of cut-out cookies to make halloween shapes or sayings. Bake cookies until golden at the edges, 9-12 minutes. Let cool 5 minutes then transfer to a wire rack to cool completely.
   
4. To decorate: Place sanding sugar in a small shallow bowl. In a medium bowl, mix together confectioners sugar and water until you have a smooth icing that is easy to spread. Use a knife to spread one cookie with icing, then dip cookie in sanding sugar to coat. Transfer back to wire rack and repeat with remaining cookies. Let stand for 20 minutes or until the icing has hardened before transporting.

Cheerios® Coated Grilled Cheese Sandwiches

Notes:Make this sandwich with just cheese, make the optional ham and mustard variation, or make it your own.

Special equipment: Toaster, 12-inch nonstick skillet

Ingredients

serves Serves 4, active time 20 minutes, total time 20 minutes

• 8 slices wheat (or white) bread
• 10 ounces cheddar, divided (4 ounces grated, 6 ounces sliced)
• Whole grain mustard, optional
• 8 slices ham, optional
• 4 tablespoons (2 ounces) unsalted butter
• 1 cup Cheerios Cereal, divided

Procedures

1. Working 2 slices of bread at a time, lightly toast in toaster. While toast is still hot, immediately sprinkle ¼ of the grated cheddar evenly over the toast. As cheese begins to melt, evenly sprinkle ¼ cup of Cheerios® cereal over cheese, pressing firmly to adhere. Repeat with remaining slices of bread.
   
2. Assemble sandwiches with mustard and ham (if using), and sliced cheddar. Heat 2 tablespoons butter in 12-inch nonstick skillet over medium heat until foaming subsides. Add sandwiches to skillet and reduce heat to medium low. Press sandwiches gently with spatula and cook until bottom side is deep golden brown and crispy, about 5 minutes. Adjust heat as necessary to keep sandwiches from burning.
   
3. Transfer sandwiches to large plate and melt remaining butter in skillet. Cook second side of sandwich to deep golden brown and crispy, pressing gently with spatula, about 5 minutes more. Serve immediately.

Farmhouse Cream Cheese

Ingredients

serves About 1 pound, active time 30 minutes, total time About 24 hours

• 1 quart pasteurized whole, 2 percent, or 1 percent cow milk, at room temperature for 1 hour
• 1 quart pasteurized heavy cream, at room temperature for 1 hour
• 1/4 teaspoon mesophilic starter (preferably MA 4001)
• 2 drops calcium chloride, diluted in 2 tablespoons cool nonchlorinated water
• 3 drops rennet, diluted in 2 tablespoons cool nonchlorinated water
• 1 teaspoon kosher salt (preferably Diamond Crystal)

Procedures

1. Set up a water-bath system by nesting a 4-quart pot inside a 6-quart pot and pour water into the large pot to come about halfway up the side of the smaller pot. Remove the smaller pot and place the large pot over low heat. When the water reaches about 85 degrees, put the smaller pot back in the water to warm slightly, then pour the milk and cream into the smaller pot.
   
2. Slowly heat the milk mixture to 75 degrees over low heat. This should take 10 to 15 minutes. Take the entire water bath off the heat.
   
3. Sprinkle the starter over the milk and let it hydrate for 5 minutes. Whisk the starter into the milk, using an up-and-down motion to distribute thoroughly. Add the diluted calcium chloride and gently whisk in, using an up-and-down motion, for 1 minute, then add the rennet in the same way.
   
4. Cover the smaller pot and leave in the water bath. Leave at room temperature until the curds are firm, about 12 hours. The milk protein will coagulate into solid curds; the liquid whey will be almost clear and light green in color.
   
5. Line a strainer with dampened fine-weave butter muslin or cheesecloth, leaving excess cloth hanging over the sides of the strainer. Gently ladle the creamy curds into the prepared strainer. Tie the corners of the cloth together to create a draining sack, slip a wooden spoon handle through the knot, and hang over a deep cooking pot or bucket to drain until the desired consistency is achieved, 6 to 8 hours.
   
6. Remove the curds from the sack, place in a bowl, and toss with the salt. Stir or knead to combine. Form into a brick or roll into a log, wrap with plastic wrap or store in a covered container, and keep refrigerated for up to 2 weeks.

Taleggio Cheese and Mission Fig Tartine

Ingredients

serves serves 4

• 4 slices of hearty bread, such as French pain au levain or sourdough
• 4 tablespoons extra virgin olive oil
• 1 medium clove garlic split in half, and 1 medium clove garlic, minced (about 1 teaspoon)
• Kosher salt and freshly ground black pepper
• 4 to 6 ounces creamy washed-rind cheese such as Taleggio or Morbier
• 12 ripe Mission figs, sliced into 1/4-inch slices
• Coarse sea salt
• 1 tablespoon minced fresh chives

Procedures

1. Preheat broiler to high and adjust rack to 6 inches below element. Brush bread slices on all sides with 2 tablespoons olive oil and rub with split garlic clove on all surfaces. Season with salt and pepper. Place on a rimmed baking sheet or broiler pan and broil until golden brown and toasted on first side, about 3 minutes. Flip and broil until second side is toasted, about 2 minutes longer.
   
2. Divide cheese evenly between bread slices and spread over top surfaces, trying to cover from edge to edge. Shingle with fig slices. Broil until cheese is melted and figs are beginning to caramelize, about 5 minutes total. Remove from broiler, drizzle with remaining 2 tablespoons olive oil, sprinkle with sea salt and chives, and serve.

Tequeños (Venezuelan Cheese Sticks)

Special equipment

Food processor

Ingredients

serves 14 tequeños, active time 45 minutes, total time 1 hour 15 minutes

• 10 ounces all-purpose flour (about 2 cups)
• 1 teaspoon Kosher salt
• 6 tablespoons cold butter, cut into 1/4-inch cubes
• 1 large egg, lightly beaten
• 6 tablespoons cold water, plus more as needed
• 12 ounces queso blanco or queso de frier, cut into slices 1/2-inch x 1/2-inch x 2 1/2-inch
• Peanut oil, for frying

Procedures

1. Place flour and salt in the workbowl of a food processor fitted with a steel blade; pulse to combine. Sprinkle butter evenly over flour and pulse until butter is cut into pieces slightly smaller than a pea, about 8 1-second pulses. Transfer dough to a large bowl.
   
2. Add in egg and water. Using a rubber spatula, press dough against side of bowl until it forms into a ball. If dough is not fully forming, add additional water 1 tablespoon at a time until it comes together. Press dough into a disc, wrap tightly in plastic wrap, and rest in refrigerator for 30 minutes.
   
3. Unwrap dough and place on a lightly floured surface. Roll out into a square 1/8-inch thick. Cut off edges to create a 12-inch square. Cut square into strips 3/4-inch wide.
   
4. Take one strip of dough and drape end over top of one cheese slice. Wrap entire cheese slice in dough on a diagonal, overlapping dough. Cover bottom of cheese slice in dough and pinch edges close to fully seal. Repeat with remaining cheese slices.
   
5. Fill a cast iron skillet with 3/4-inch of oil. Heat oil to 400°F over high heat. Place tequeños in oil and fry until crust is golden brown and blistery, 3 to 5 minutes, turning halfway through. Transfer tequeños to a paper towel lined plate, let cool for 1 to 2 minutes, then serve immediately.