Dough*
2 ½ cups flour
2 tsp salt
1lb cold unsalted butter cubed (keep refrigerated until ready to use)
4 egg yolks
6 Tbsp heavy cream
Using a standing mixer with the paddle attachment, mix the flour and salt on low until combined.
Stop the mixer and add the butter. Mix on low-medium speed until the cubes are broken up and you have a mix of pea- and blueberry-sized pieces.
In a small bowl, whisk together the yolks and heavy cream. On low speed, slowly add the yolk cream mixture. Mix until just combined; it should look crumbly.
Dump the dough out and form into a ball; you should see large pieces of butter in the dough. Wrap the ball of dough in plastic wrap and flatten into a disc. Refrigerate for at least 1 hour, preferably overnight.
*You can use store bought puff pastry if you prefer—skip the rolling steps and cut out the squares.
Stout Chocolate Fudge Filling
8 oz. semi-sweet chocolate chips
8 oz. bittersweet chocolate chips
¾ cup unsalted butter
1/3 cup heavy cream
1/3 cup stout of your choice
2 Tbsp sugar
Pinch of salt
Fill a small sauce pan with 3 inches of water. Place a heatproof bowl over the sauce pan (make sure the bowl does not touch the water). Bring water to simmer.
Place the chocolates in the bowl and stir until completely melted and smooth. Remove from heat.
Meanwhile, in separate small sauce pan, add the butter, heavy cream, stout and sugar over medium heat, stirring occasionally until the butter is melted and starts to boil. Remove from heat; whisk in the salt.
Add the stout mixture to the melted chocolate and whisk together until smooth and fully combined. Refrigerate for at least 1 hour or until the stout fudge firms up.
Chocolate Glaze
2 cups semi-sweet chocolate chips, melted
1 cup powdered sugar
½ cup heavy cream
Melt the chocolate the same way as the fudge. At the same time, using a small sauce pan, warm up and whisk together the heavy cream and powdered sugar; do not bring to a boil. Remove from heat.
Slowly add the heavy cream mixture to the melted chocolate and whisk until smooth and fully combined. If you would like the mixture thinner, warm up more heavy cream and gradually add until you reach the desired consistency.
Toppings
2 cups potato chips, crushed
2 cups pretzels, crushed
Butterscotch or caramel sauce
Assembling
Preheat the oven to 350. Line a large baking sheet with parchment paper.
Remove the dough from the refrigerator and divide in half; return one half to the refrigerator. On a lightly floured surface, using a floured rolling pin, roll the first half out into a rectangle about a quarter-inch thick. With a knife or square cookie cutter, cut 12 3×3-inch squares.
Transfer 6 squares to the baking sheet and lightly brush the surface with the egg wash. Spoon 1 heaping tablespoon of the stout fudge in the middle of the square; place the remaining 6 squares on top of the stout filled squares. Carefully press down on the fudge center to flatten and press the edges to seal. With a fork, lightly press around the edges to seal completely.
Repeat with the second half. You should have total, 12 squares. Place the baking sheet in the refrigerator for 15 minutes.
Bake for 25-30 minutes until the tops are golden brown and the squares are flaky. Remove from oven and cool on a wire rack for 20-30 minutes.
When the squares are cooled, gently brush or spoon the chocolate glaze over the tops of the squares. Then sprinkle with the potato chips and pretzels. Finally, drizzle butterscotch or caramel over the squares. Let set for 15-20 minutes.
Squares can be stored in an airtight container at room temperature or refrigerated for up 2 days.
Super Sweet
By Scott Kearnan | Photo Credit: Holly Rike | Jan. 23, 2015
Pastry guru Justin Burke-Samson says he spent the last year feeling “like a kid in a candy store.” Party of Two, the tarts-and-doughnuts concept he launched with Top Chef alum Stephanie Cmar, has amassed a cult following with local pop-ups and a cross-country road trip. A brick-and-mortar restaurant is planned for this year, and pop-ups previewing the menu are slated to start in February. (Follow him at @JTBSamson for more info.) But in the meantime, his catering work has him whipping up a Super Bowl-themed selection of sweets that elevate standard party snacks. Order via partyoftwoboston.com by Jan. 30, or up your own game in the kitchen with one of his recipes. Touchdown!
Cookie Dough Dip
1/2 cup unsalted butter
1/3 cup light brown sugar
1 teaspoon vanilla
8 ounces cream cheese
1/2 cup powdered sugar
1/4 cup semi-sweet chocolate chips, pulsed in a food processor
1/4 cup semi-sweet chocolate chips, whole
Optional: You can add candy-coated pieces, nuts, raisins—or whatever you want. Go nuts!
In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until it dissolves. Remove from heat and mix in the vanilla. Set aside and let it cool completely.
With an electric mixer, combine the cream cheese and powdered sugar on medium speed for about 5 minutes until the mixture is light and fluffy.
Add the cooled butter-brown sugar mixture. Start on low and gradually increase speed to medium for about 1 minute until the mixture is fully incorporated and the color of cookie dough. Add the pulsed and whole chocolate chips (and any additions) and mix.
Refrigerate for at least 30 minutes. Remove the dip from the refrigerator and let it soften for 15 minutes. Transfer it to a serving bowl or cookie bowl*. Top it with sprinkles and serve with pretzels, fruit, graham crackers or potato chips. The dip can be stored in the refrigerator for up to 4 days.
*To create a cookie bowl, make your favorite cookie dough recipe and chill dough for 30 minutes. Roll into a large circle about a quarter-inch thick (or a couple of mini circles). Using an inverted Bundt pan or muffin pan, place each circle over the pan “dome” and form the dough around the “domes” to make a bowl. Bake for the directed time or until golden brown. Remove from oven and let cool on a wire rack until firm. Flip the cookie bowl and fill with dip.
By Scott Kearnan | Photo Credit: Holly Rike
Bourbon Bacon Caramel Popcorn
6 cups popcorn, popped
6 strips of cooked bacon, roughly chopped
½ cup almonds, toasted
½ cup unsalted butter
3 tbsp light corn syrup
½ cup real maple syrup
1/3 cup light brown sugar
Pinch of salt
1 tsp vanilla
4 tbsp bourbon
½ tsp baking soda
Preheat oven to 250 and line a large baking sheet with parchment paper or silicon mat.
Place the popcorn in a large mixing bowl and set aside. In a smaller bowl, mix the bacon and almonds and set aside.
In a small sauce pan, melt the butter, corn syrup, maple syrup, brown sugar and salt over medium-high heat. Bring to a boil, lower heat and let slightly boil until the mixture reads 250 on a candy thermometer. (Don’t have one? That’s about 5 minutes.) The color should be dark amber.
Turn the heat off and remove pan from stove. Add the vanilla and bourbon. (Be careful: The mixture will splatter.) Stir until completely incorporated. Add the baking soda and mix. The mixture will turn from dark amber to a light caramel color and start to foam. (Foaming keeps the caramel from becoming rock hard.)
Add the bacon and almond mix into the caramel. Stir until all pieces are covered. With a rubber spatula, carefully mix the popcorn while slowly pouring the caramel mixture over the popcorn. Mix the popcorn until all the popcorn is covered completely.
Pour the caramel popcorn evenly on the baking sheet. Taste the caramel and sprinkle with salt if preferred. (But remember: The bacon will be salty too.)
Place in the oven and bake for 25 minutes. Remove the baking sheet and let cool for 20 minutes.
Once cooled, break into pieces and serve immediately or place in an airtight container at room temperature for up to 4 days.
By Scott Kearnan | Photo Credit: Holly Rike
Tailgate Trademark Tarts
Dough*
2 ½ cups flour
2 tsp salt
1lb cold unsalted butter cubed (keep refrigerated until ready to use)
4 egg yolks
6 Tbsp heavy cream
Using a standing mixer with the paddle attachment, mix the flour and salt on low until combined.
Stop the mixer and add the butter. Mix on low-medium speed until the cubes are broken up and you have a mix of pea- and blueberry-sized pieces.
In a small bowl, whisk together the yolks and heavy cream. On low speed, slowly add the yolk cream mixture. Mix until just combined; it should look crumbly.
Dump the dough out and form into a ball; you should see large pieces of butter in the dough. Wrap the ball of dough in plastic wrap and flatten into a disc. Refrigerate for at least 1 hour, preferably overnight.
*You can use store bought puff pastry if you prefer—skip the rolling steps and cut out the squares.
Stout Chocolate Fudge Filling
8 oz. semi-sweet chocolate chips
8 oz. bittersweet chocolate chips
¾ cup unsalted butter
1/3 cup heavy cream
1/3 cup stout of your choice
2 Tbsp sugar
Pinch of salt
Fill a small sauce pan with 3 inches of water. Place a heatproof bowl over the sauce pan (make sure the bowl does not touch the water). Bring water to simmer.
Place the chocolates in the bowl and stir until completely melted and smooth. Remove from heat.
Meanwhile, in separate small sauce pan, add the butter, heavy cream, stout and sugar over medium heat, stirring occasionally until the butter is melted and starts to boil. Remove from heat; whisk in the salt.
Add the stout mixture to the melted chocolate and whisk together until smooth and fully combined. Refrigerate for at least 1 hour or until the stout fudge firms up.
Chocolate Glaze
2 cups semi-sweet chocolate chips, melted
1 cup powdered sugar
½ cup heavy cream
Melt the chocolate the same way as the fudge. At the same time, using a small sauce pan, warm up and whisk together the heavy cream and powdered sugar; do not bring to a boil. Remove from heat.
Slowly add the heavy cream mixture to the melted chocolate and whisk until smooth and fully combined. If you would like the mixture thinner, warm up more heavy cream and gradually add until you reach the desired consistency.
Toppings
2 cups potato chips, crushed
2 cups pretzels, crushed
Butterscotch or caramel sauce
Assembling
Preheat the oven to 350. Line a large baking sheet with parchment paper.
Remove the dough from the refrigerator and divide in half; return one half to the refrigerator. On a lightly floured surface, using a floured rolling pin, roll the first half out into a rectangle about a quarter-inch thick. With a knife or square cookie cutter, cut 12 3×3-inch squares.
Transfer 6 squares to the baking sheet and lightly brush the surface with the egg wash. Spoon 1 heaping tablespoon of the stout fudge in the middle of the square; place the remaining 6 squares on top of the stout filled squares. Carefully press down on the fudge center to flatten and press the edges to seal. With a fork, lightly press around the edges to seal completely.
Repeat with the second half. You should have total, 12 squares. Place the baking sheet in the refrigerator for 15 minutes.
Bake for 25-30 minutes until the tops are golden brown and the squares are flaky. Remove from oven and cool on a wire rack for 20-30 minutes.
When the squares are cooled, gently brush or spoon the chocolate glaze over the tops of the squares. Then sprinkle with the potato chips and pretzels. Finally, drizzle butterscotch or caramel over the squares. Let set for 15-20 minutes.
Squares can be stored in an airtight container at room temperature or refrigerated for up 2 days.
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