Chocolate Glazed Chocolate Tart - 8 to 10 servings

From: https://www.epicurious.com/recipes/food/views/chocolate-glazed-chocolate-tart-243610

EQUIPMENT

·        9-inch round fluted tart pan (1 inch deep)

·        food processor

INGREDIENTS 

For crust:

·        9 chocolate graham crackers (5" x 2.25", and NOT the chocolate-covered kind), finely ground; yields about 1 cup

·        5 Tbsp unsalted butter, melted

·        1/4 cup sugar

For filling:

·        1 1/4 cups heavy cream

·        9 oz bittersweet chocolate (not more than 65% cacao if marked), chopped

·        2 large eggs

·        1 tsp pure vanilla extract

·        1/4 tsp salt

For glaze:

·        2 Tbsp heavy cream

·        1 3/4 ounces bittersweet chocolate, finely chopped

·        1 tsp light corn syrup

·        1 Tbsp warm water

DIRECTIONS

Make Crust:

       

1. Preheat oven to 350°F with rack in middle.

2. Process the graham crackers and sugar, then drizzle in the melted butter; thoroughly combine. 

3. Press evenly onto bottom and 3/4 inch up the side of tart pan. 

4. Bake until firm, about 10 minutes. Cool on a cooling rack 15 to 20 minutes

Make Filling:

1. Place chocolate in a bowl.

2. Bring cream to a boil, then pour over the chocolate and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.

3. Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes (center will continue to set as tart cools). 

4. Cool completely in pan on rack, about 1 hour.

Make Glaze:

1. Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water

2. Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

Cooks' note:

Tart is best the day it is made but can be made, without glaze, 1 day ahead and chilled. Bring to room temperature before glazing.

Sanborns’ Swiss Chicken Enchiladas - 6 to 8 Servings

From: https://patijinich.com/sanborns-swiss-chicken-enchiladas/

Ingredients:

• 1 1/2 pounds tomatillos, husked, scrubbed and rinsed, and quartered
• 2 garlic cloves, peeled
• 1/2 cup coarsely chopped white onion
• 1 to 2 serrano chiles, stemmed, seeding optional
• 1 1/2 cups coarsely chopped cilantro leaves, and upper part of stems
• 1 teaspoon kosher or sea salt, or to taste
• 1/4 cup water
• 1 tablespoon canola or safflower oil
• 1 cup chicken broth, or vegetable broth, or water, homemade or store-bought
• 1 cup Mexican style cream, Latin-style cream, or heavy cream
• 12 corn tortillas
• 3 cups shredded cooked chicken
• 3 cups Oaxaca or Muenster cheese, grated

Instructions:

1. In a blender, combine the tomatillos, garlic, onion, chiles (start with 1 and add another if desired), cilantro, salt and water. Puree until completely smooth.
2. Heat the oil in a medium saucepan set over medium heat until hot but not smoking. Add the pureed tomatillo mixture, being careful as it will sear and splutter. Cover partially with a lid and cook, stirring occasionally, until it thickens and darkens, about 4 to 5 minutes.
3. Stir in the broth, cover partially, and simmer for 5 minutes more. Turn off the heat and stir in the cream. Set aside.
4. Prepare the tortillas for enchiladas by either heating them on a comal or passing them through hot oil.
5. Preheat the oven to 400 degrees Fahrenheit.
6. Pour about 1 cup of the cooked salsa verde into a 9”x13” baking dish. One by one, place a tortilla on a plate or cutting board and arrange about ¼ cup shredded cooked chicken down the middle. Roll up into a soft chubby enchilada and place seam down in the baking dish. Continue with the rest of the tortillas.
7. Pour the remaining cooked salsa verde over the enchiladas and sprinkle the grated cheese on top. Place in the oven and bake for 10 to 15 minutes, or until the cheese has completely melted and begun to lightly brown.

Rosemary Goat Cheese Biscuits - Makes approx 50 small to medium

Adapted from Rioja restaurant in Denver

Ingredients:

• 5 cups flour (plus more for dusting)
• 2 Tbsp baking powder
• 1 tsp kosher salt
• 1/4 cup sugar
• 1 1/2 Tbsp chopped fresh rosemary
• 3/4 cups butter (or 1.5 sticks), diced, very cold
• 8 oz goat cheese, crumbled small
• 1 1/4 cups buttermilk
• 3/4 cups whole milk (alternative milk works, we use Almond Milk)
• 1 egg yolk, whisked with fork in small bowl
• Sea salt, for sprinkling

Instructions:

1. In a large bowl, mix together the dry ingredients, including the rosemary.
2. Add the diced cold butter, rubbing it into the flour with your hands until it is in pea-sized specks.  Do the same with the goat cheese. 
3. Add the buttermilk and milk all at once, mixing until JUST enough for the dough to come together.  Do not overmix.
4. Preheat oven to 400 degrees (if using a split oven, recommend the upper half)
5. Turn the dough out onto a lightly floured work surface and roll it out about 1" thick. Make a 3-fold by turning the two outside edges into the center (like a tri-fold on a business letter).  Then fold that in half.
6. Roll out again to 1" thick, repeat the three-fold of the dough.
7. Roll out once more, but about 1/2" thick (at 6300 ft elev) to 3/4" thick.
8. Use a 2" to 2.5" cutter to cut the biscuits. Don't toss the scraps; just refold and re-roll and re-cut as necessary.
9. Optional: Use an airbake sheet, or line a regular baking sheet with parchment paper or use a silicone baking liner.
10. Place the cut biscuits on the pan, then brush the dough with a bit of egg yolk. Sprinkle the top of each with sea salt.
11. Bake the biscuits until puffed and golden brown, about 15-18 minutes. Depending on your oven, you may need to turn the trays once.

Recommend serving with butter.