Blue Cheese Fondue

Blue Cheese Fondue

	1 tablespoon unsalted butter 1 1/2 teaspoons finely chopped fresh thyme leaves 1 teaspoon minced garlic 2 cups heavy cream 1/2 pound Cambozola blue cheese, crumbled, or other blue cheese 1/4 teaspoon freshly ground black pepper
	In a small pan over medium-low heat, cook the butter, thyme, and garlic until the garlic is soft, about 2 minutes. Be careful not to let the garlic brown. Add the cream, raise the heat to medium, and bring the cream to a simmer. Cook until the cream is reduced by 1/3. Lower the heat to maintain a slow simmer. Add the cheese and stir until the cheese is melted and the mixture is smooth. Add the pepper and pour into a fondue pot set over low heat.

Espresso Flan

	(6 Servings) 5 eggs 2 egg yolks 1 cup sugar 1 teaspoon vanilla extract 1 1/4 cups heavy cream 1 cup whole milk 1 cup caramel *see below Pinch grey salt 1 stick (1/2 cup) melted butter 6 tablespoons hot brewed espresso
	In a large bowl, whisk together egg and egg yolks. While whisking add the sugar slowly until fully dissolved. Add vanilla, heavy cream, milk, and salt and continue to whisk. In order to get rid of air bubbles in mixture, transfer to large bowl through a fine strainer. In the bottom of 6 (1/2 cup) ramekins (small ceramic custard cups), place about 1 1/2 teaspoons of caramel. When all 6 ramekins have caramel at the bottom, brush each bottom and side with melted butter to secure flan and yet allow it to be removed easily. Fill each ramekin with the flan mixture, SLOWLY to avoid air bubbles, until about 2/3 full. Preheat the oven to 350 degrees F. Place almost full ramekins in shallow baking pan and then fill the pan with boiling water. The hot water bath will allow the flan cups to cook evenly in the oven. Right before placing pan in oven, top each ramekin with a tablespoon of hot espresso. Bake for 40 minutes. When removing pan from oven, allow the ramekins to remain cooling in their original water bath, overnight if necessary. Before serving, place ramekins in another shallow pan of warm water to loosen the custard. Run a thin knife around the inside edge of cup to further loosen, place a plate on top of ramekin and flip onto plate to serve. *Caramel: 1/2 cup water 1 cup sugar In preheated saucepan over medium heat, pour in water and bring to boil. Add sugar and stir until caramel brown (about 4 minutes). Remove from heat and allow to cool for about 2 to 3 minutes.

Baked Hot Chocolate

Here is the recipe for baked hot chocolate...

Ingredients (Serves 4):
9 ounces 62% semisweet chocolate, finely chopped
6 tablespoons (3 ounces) unsalted butter cut into cubes
4 large eggs
1/4 cup granulated sugar
whipped cream

1. Position a rack in the middle of the oven and preheat oven to 350 degrees F. Arrange four 1-cup ovenproof coffee cups or mugs or 8-ounce ramekins in a baking or roasting pan.
2. Place the chocolate and butter in the top of a double boiler set over gently simmering water, and whisk occasionally until the chocolate has melted and the mixture is smooth. Remove from heat and set aside.
3. Stir the eggs and sugar together in the bowl of stand mixer then set over the simmering water and stir until warm to the touch.
4. Place the bowl on the stand mixer and using the whisk attachment, beat for 3 to 5 minutes until light and fluffy.
5. Remove from the mixer, and fold the eggs into the chocolate mixture until it is light and smooth.
6. Spoon the batter into the cups. Add enough very hot water to the baking pan to come halfway up the side of the cups. Bake for 15 to 20 minutes. The baked hot chocolate will be done when the tops lose their glossy finish. A wooden skewer inserted in the top will emerge clean, but batter toward the bottom of the cup will still be very moist.
7. Carefully remove the cups from the pan. The cakes can be served warm, at room temperature or covered and refrigerated for up to 1 day. To reheat, bring to room temperature and place in a preheated 350 degrees F oven for 5 minutes, or until warm.
8. Serve topped with a dollop of cocoa whipped cream.