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MINI BLACK CAT FUDGE BROWIES adapted from Epicurious

10/25/2017

Makes about 72

Vegetable oil cooking spray
4 sticks of unsalted butter, chopped into pieces
8 ounces unsweetened dark chocolate, chopped into pieces
1¾ cups all-purpose flour
½ cup unsweetened Dutch-process cocoa powder
½ teaspoon salt
3¾ cups granulated sugar
8 large eggs
1 cup crushed walnut pieces
Confection’s sugar

Special Equipment: mini-muffin tins and mini wax paper liners

Preheat oven to 350º.
Line each mini muffin tin(s) with liners.
In a bowl, whisk together in flour, cocoa and salt. Set aside.
Melt butter and chocolate in a heavy 4-quart pot over a moderately low heat, stirring until smooth.
Remove from heat and whisk in granulated sugar.
Whisk in eggs, one at a time until each is fully incorporated.
Add the walnut pieces and stir until well blended.
Stir the flour mixture into the chocolate and sugar mixture.
Spoon the batter into the waiting muffin liners, filling each liner to the top.
Bake in the oven for 25 to 30 minutes or until a tester comes out clean.
Cool for 5 minutes. Turn out on a wax paper lined rack.
Repeat the process.
Place all muffins on a serving dish and dust with confectioner’s sugar.

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MAPLE-WALNUT CHEESECAKE as adapted from Matt and Ted Lee

10/18/2017

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Makes 1 – 9 inch cake

¾ cup graham-cracker crumbs, fine (about 8 double crackers)
1 cup plus 6 tablespoons sugar, divided
1 tablespoon unsalted butter, softened
3 tablespoons unsalted butter, melted
2½ pounds cream cheese, room temperature
3 tablespoons cake flour
¾ cup grade A medium amber maple syrup, divided
4 eggs
2 egg yolks
¼ cup heavy cream
1 teaspoon cornstarch
4 ounces walnut halves (about 1 cup)

Preheat oven to 350º.
In a bowl, mix the graham-cracker crumbs with 2 tablespoons of the sugar and blend with a fork.
Grease the sides of a 9-inch spring-form pan and sprinkle it with the cracker mixture, shaking any excess back into the bowl.
Add the softened/melted butter to the bowl and toss with a fork until the butter has moistened the crumb mixture.
Scatter the crumbs evenly over the pan bottom and press into it using the bottom of a straight-sided glass.
Bake for 10 minutes, remove from the oven and let cool.
Raise the heat in the oven to 500º.
With an electric mixer, beat the cream cheese until it is soft and fluffy, about 2 minutes.
Mix the flour with the remaining sugar and add it and ½ cup of the maple syrup to the cheese in thirds, mixing after each addition.
Add the eggs and the yolks to the batter one by one, beating after each addition.
Add the heavy cream and beat again.
Pour the batter into the crust and bake for 15 minutes.
Lower the oven to 200º and bake for an hour more.
Turn off the oven, leave the door halfway open and let the cheesecake cool in the oven for a half-hour.
Chill in the refrigerator for at least 4 hours and not more than 24.
When ready to serve, heat the remaining ¼ cup of maple syrup over low heat in a small saucepan until it bubbles and let simmer gently for 1 minute, until it has thickened slightly.
Whisk in the cornstarch and turn off the flame.
Add the walnuts to the maple mixture and turn to coat.
Using tongs, spread the walnuts out on a piece of parchment paper to cool and harden into praline.
Sprinkle some walnuts on top of the cheesecake. Serve the remaining candied walnuts with each slice.

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BAKED PARSNIP ROSEMARY FRIES

10/11/2017

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Serves: 8

2 lbs. parsnips, pared, and sliced into thin strips
2-3 tablespoons fresh minced rosemary leaves
2-3 tablespoons good green olive oil
½ teaspoon fresh ground black pepper

Place rimmed baking sheet into the middle of the oven and preheat the oven to 500º. Leave the baking sheet in place.
Combine the parsnips, rosemary and black pepper in a large bowl. Drizzle the olive oil over the top and mix well.
Remove the hot baking sheet from the oven.
Arrange the seasoned parsnips in a single layer on the now hot baking sheet and replace it in the oven.
Bake for 10 to 15 minutes until the parsnips are golden brown and crisp. Place the parsnips on a serving dish and serve hot.

VARIATION – Sprinkle 4 tablespoons shredded Parmesan Cheese over the top of the parsnips before they are place in the oven.

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MINI BLACK CAT FUDGE BROWIES adapted from Epicurious

MAPLE-WALNUT CHEESECAKE as adapted from Matt and Ted Lee

BAKED PARSNIP ROSEMARY FRIES

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