I’m having people over to celebrate the fact that I am now employed after graduation. Here’s what we’re having:
1 garlic clove, halved
1 lb. cheese of your choice (the combination of Gruyere, Cantalet, Emmenthaler, and Fontina Val D’Aosta was especially transcendent), left in large pieces
2 C. dry white wine (or a full-bodied beer works well, too, like a nutty brown ale)
2 TBS. cornstarch
1 TBS. kirsch (or more, to taste)
salt and pepper, to taste
1. Rub the inside of a medium saucepan with one half of the garlic clove. Use the other half for the inside of the fondue pot. Heat the cheese and wine in the saucepan over low heat, stirring frequently. When cheese is fully melted, add cornstarch and kirsch. Stir to combine and let cook, stirring, until thickened. Season with salt and pepper and transfer to a fondue pot set over a flame.
2 ¼ (4 ½) cups flour, plus more for kneading
1(2) cup warm water
2 (4) tsp active dry yeast
Pinch of sugar
1 (2) tsp salt
2 (4) tbsp canola oil
1. In a small bowl, mix yeast, warm water and sugar, set aside for ten minutes.
2. In a large mixing bowl, mix the flour, salt, canola oil, and water/yeast mixture together until incorporated. Turn the (sticky) dough out onto a floured surface and knead in small amounts of flour until the dough is smooth and not sticky anymore (about 5-10 minutes).
3. Divide the ball of dough into six portions (I use a pastry scraper to do this evenly). Roll each portion into a ball and place on a greased baking sheet covered with saran wrap for about an hour, or until they’ve about doubled in size.
4. Preheat oven to 450 degrees. Once the dough has doubled, punch down each of the balls to flatten them. With your fingers, press them out to your desired thinness for the
5. Bake the pitas for about 12 minutes, or until they’ve puffed and turned golden on top. Eat them within a day or two, or freeze the cooked pitas and toast them on low heat to reheat — no need to defrost.
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.