Hard Cider Cheese Soup

Ingredients

• 4 Tablespoons unsalted butter
• 1 carrot, finely chopped
• 1 large yellow onion, diced
• 2 cloves peeled garlic, minced
• 2 T corn starch
• 1 cup milk
• 1 cup half-and-half
• 16 ounces beer (or upgrade to Springgate Vineyards' Hard Cider)
• 1 Tablespoon Dijon or stone-ground mustard
• 10 ounces white extra sharp cheddar, shredded
• 1/4 t turmeric
• Salt & Pepper

Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the carrot, onion, and garlic; saute 10 minutes.
3. Cook, stirring frequently, for until onions are clear.
4. Combine the milk and half-and-half. Slowly pour into flour mixture, whisking constantly until combined.
5. Mix 4 oz of Springgate Hard Cider and corn starch in a separate container and add to pot.
6. Turn the heat up to medium-high and add the remaining beer and mustard. Bring to a boil, whisking frequently until foam subsides.
7. Simmer on low heat for 10 minutes until thick. Remove from heat and whisk in the cheese a handful at a time. 
8. Add turmeric and whisk in completely.
9. Taste and add salt and pepper as needed.

Serve immediately.

Serve with Springgate Hard Cider and Toasted Cheese Crostini Topped with Sauteed Apples & Onions in a Balsamic Reduction.

Toasted Cheese Crostini Topped with Sauteed Apples & Onions in a Balsamic Reduction

Apple & Onion Topping Ingredients
1/2 of a Granny Smith apple, cored, peeled and sliced into 1/8" slices
1/4 of a medium yellow onion, sliced lengthwise into 1/8" slices
1 t olive oil
2 T balsamic vinegar
1 t white sugar

Crostini Ingredients
6 slices of baguette sliced on a long bias making 4-5" slices 3/8" thick
6 thin slices of extra sharp cheddar

1. heat a small non-stick skillet over low heat
2. Add Olive oil when heated, spread evenly
3. Add onions first, then cover with apple slices
4. saute  until onions begin to soften, then add balsamic vinegar
5. allow to simmer for several minutes, softening the apples
6. Stir in sugar and continue to simmer on low for another 5 minutes. Balsamic should be reducing and getting slightly thicker. Stir occasionally and make sure heat remains low.
7. Place a cheese slice on each slice of baguette and toast in a toaster oven or in an oven broiler until the cheese is melted and the edges of the baguette slice begin to brown. Then remove from oven.
8. To server, place baguette slices on a plate and spoon apple/onion/balsamic mixture onto each slice, making sure to keep portions even.

Serve immediately.

This goes well as an accompaniment or appetizer for Cheese Soup and served with cold Springgate Hard Cider. 

Blackberry Panna Cotta topped with White Chocolate Cream Mousse

Ingredients:

Blackberry Panna Cotta

2 c blackberries simple syrup
3 c heavy cream
2 1/2 envelopes unflavored gelatin
1 T vanilla extract
1/2 c white sugar

White Chocolate Mousse

8 oz good white chocolate broken up
1/2 c heavy cream for ganache
3 c heavy cream for whipping

Instructions.
Day 1 - make Panna Cotta.

1. Put blackberry syrup in a large saucepan on low heat.
2. Sprinkle gelatin powder on top and allow to stand for 5 minutes.
3. When gelatin is all wet an wrinkly, begin to whisk.
4. Add sugar and whisk until all is dissolved.
5. Add cream and vanilla and heat gently. DO NOT BOIL or even simmer. When warm and all well combined, remove from heat.
6. Pour into 12-14 - 6 oz cups or ramekins (about 1/3 to 1/2 full.)
7. Cover and refrigerate overnight.

Day 2 - make White Chocolate Cream Mousse

1. In a large microwave safe bowl combine chocolate pieces and 1/2 c heavy cream.
2. Microwave in high for 30 seconds at a time, whisking between until chocolate is melted and combined with cream. 
3. Set aside.
4. In a large mixing bowl (or power mixer bowl with a whisk attachment) pour 3 c COLD heavy cream. 
5. Whisk by hand or with mixer at medium speed for several minutes until cream forms soft peaks. (Do not over mix or you will make butter!)
6. Put about 1/2 of whipped cream into the chocolate-cream mixture and whisk gently to combine. 
7. Add chocolate & cream mixture back into whipped cream bowl and whisk gently to combine. Do not over mix.

Assembly

Portion cream onto tops of cups or ramekins of Panna Cotta.

Chill for two hours before serving.

Cranberry barbeque chicken dip

Ingredients:
1 can whole-berry cranberry sauce
1 bottle chili sauce
1 T Worcestershire sauce
1 T coarse brown mustard
1 t red pepper flakes
1 T cider vinegar
4 c cooked chicken, shredded
2 pkg Neufchatel cheese, softened
1 lb Monterey Jack cheese, shredded
Small bunch of green onions cut up for garnish.

2 - 8" diameter oven safe serving bowls or a single 9x13 glass casserole dish

Instructions.

Preheat oven to 350° F

Lightly oil dishes with olive oil. Evenly divide Neufchatel cheese between the dishes and press out evenly on the bottom (put some oil on your fingers to make this easy.) Cover with a light layer of shredded Monterey jack. Set aside.

Put cranberry sauce, chili sauce, worschesher sauce, mustard, red pepper, and vinegar in a food processor. Pulse to combine. You want the cranberries to still have some texture, so don't puree.

Put chicken in a large bowl. Spoon about 1/2 cup of barbeque sauce over it and stir well. Keep adding a few spoonfuls until all of the chicken is coated and the mixture holds together. Add a bit more sauce along with about 1/2 cup shredded Monterey jack and mix just until combined.

Spoon an even layer of chicken mixture into the casserole dishes. Level with the back of a spoon.

Coat with the remaining shredded Monterey jack cheese.

Bake, uncovered for 30 minutes. Remove and top with green onions.

Serve immediately with snack crackers.

Red Pepper Hummus

Ingredients:

• 2 red bell peppers (roasted, skinned and diced)
• 1.5 cups (one 15 oz. can) cooked chickpeas, rinsed and drained if canned (equals 1/2 c dry beans soaked overnight and cooked for 45-90 minutes)
• 2-3 medium cloves garlic, peeled
• 1/4 cup raw tahini (sesame paste)
• 1/4 cup plus 2 tablespoons fresh lemon juice
• 1 teaspoon sea salt (or less if you prefer)
• 1/4 cup vegetable broth
• 2 tablespoons olive oil

Instructions.

• 1. If you are anal, skin the chickpeas. It will take a while. You might start to curse, or give up altogether.
  2. Roast red peppers directly over burner on stove until blackened on all sides. Put in a paper bag for 10 minutes. Peel off skin, dice into 1/8" pieces
  3. In a food processor, blend the garbanzo beans and garlic cloves very well. Add the tahini, lemon juice, salt, broth and oil and process until fully emulsified and creamy. Refrigerate in an airtight container for up to ten days. For best results, allow to warm to room temperature before serving.
  4. Add 1/2 of the peppers to the food processor and blend (peppers should still be visible.)
  5. Serve hummus in a bowl and garnish on top with the other 1/2 of the peppers.

Cardamom-Ginger Crunch

Ingredients
2 c (1 lb) unsalted butter, softened, plus more for greasing
1 c sugar
3 c flour, sifted
11 t ground ginger
3½ t ground cardamom
2 t baking powder
2 t kosher salt
1½ c confectioners' sugar
3 T golden syrup or dark corn syrup

Heat oven to 375°. 

Grease a 9" x 13" baking dish

Instructions

Put 18 tbsp. butter and sugar in a large bowl; beat with a handheld mixer on medium until fluffy. Add flour, 3 tsp. ginger, 1 tsp. ground cardamom, baking powder, and 1 tsp. salt; mix until incorporated but still crumbly. Transfer mixture to reserved dish; press flat with your hands. Bake until shortbread is golden brown, about 20 minutes. Let cool.

In a 1-qt. saucepan over medium heat, combine remaining butter, ginger, cardamom, and salt and the confectioners' sugar and syrup. Bring to a boil and pour over shortbread; cool. Cut into 2" rectangles.

http://www.saveur.com

Baked Chicken Enchilada Dip

1 pound shredded, cooked chicken

1 (8 ounce) package cream cheese, softened

1 (8 ounce) jar mayonnaise

1 (8 ounce) package shredded Cheddar cheese

1 (4 ounce) can diced green chile peppers

1 jalapeno pepper, finely diced

Preheat oven to 350 degrees F (175 degrees C). 

Directions:

1. Mix all ingredients in a medium bowl.

2. Place mixture in a medium baking dish.

3. Bake uncovered for 30 minutes or until edges are brown.

Roast chicken with vegetables

Roast chicken with vegetables

Serves 4 | Preparation: 20 min | Preparation: 1 h 15 | Easy |

2 tbsp fresh herbs (parsley, thyme, rosemary, oregano) + for garnish
1 clove garlic, minced
4 tbsp olive oil
1 chicken, in its entirety,
1/3 lb new potatoes
2 red peppers, deseeded
pepper
salt

1. Mix the spices with the garlic and
olive oil and rub it into the chicken.
Bake for 30 min in a pre-heated
oven at 375° and baste the
chicken regularly with the juices.

2. Rinse the potatoes. Wash
peppers and cut them into quarters.
Remove the chicken from the oven.
Cut up into pieces.

3. Put the chicken pieces back into the
baking dish and add the vegetables. 
Season with salt and pepper and
bake 45 min at 350°. Finish with
fresh herbs and serve.

http://simplyyou.carrefour.eu/