Caramelized onion & bread soup with brûléed blue cheese

Active: 1 hour 20 minutes; Total: 2 hours; Serves: 6

Onions, red, white, sweet mix; halved and thinly sliced lengthwise	16 cups
Oil, extra-virgin olive	2 tablespoons
Butter, unsalted	2 tablespoons
Sherry, oloroso	¼ cup
Vegetable or chicken stock, low-sodium	6 cups
Thyme, fresh	6 sprigs
Salt, kosher	1 tablespoon +
Pepper, freshly ground	1 teaspoon +
Vinegar, sherry or white balsamic	2 teaspoons
Bread, day old, cut in chucks to cover soup bowl	6 slices
Cheese, blue cheese, chilled, thinly sliced or crumbled	6 ounces

1. In a stockpot over medium-high heat, toss together the onions, oil, and butter. 
2. Cook, stirring occasionally, until the onions start to caramelized, about 20 minutes. 
3. Reduce heat to medium, and continue to cook, stirring and scrapping the bottom any browned bits from the bottom of the pot, until the onions are tender and caramelized, about 30 minutes. 
4. Add sherry and cook, scrapping up browned bits from the bottom of the pot. 
5. Simmer over medium, stirring occasionally, until the sherry is almost evaporated, 2 to 3 minutes. 
6. Stir in the broth, thyme, salt, and pepper. 
7. Increase heat to high, and bring to a boil. 
8. Reduce heat to medium-low, and simmer, partially covered, until flavors marry, 20 to 25 minutes. 
9. Stir in vinegar and cook 1 minute; adjust salt and pepper to taste. 
10. Preheat oven to broil with an oven rack 6 inches from heat. 
11. Remove and discard the thyme sprigs. 
12. Divide hot soup evenly among six ovenproof crocks or bowls, and place on a rimmed baking sheet. 
13. Place bread pieces on each bowl, and gently push them down until half-submerged but still at top of soup. 
14. Add cheese to each bowl. 
15. Broil until cheese is melted, bubbly, and browned in spots, 2 to 3 minutes. 

Recipe by Dana Frank & Andrea Slonecker from Food & Wine Holiday Recipes.

Chicken liver pâté with green peppercorns

Total: 40 minutes + overnight; Makes 2 ½ cups

Livers, chicken, well trimmed	1 pound
Milk, whole	2 cups
Oil, extra-virgin olive	2 tablespoons + 1 tablespoon
Onion, thinly sliced	1 small
Sage leaves, fresh	5 small +
Garlic, thinly sliced	2 cloves
Salt, kosher
Pepper, freshly ground
Bourbon	2 tablespoons
Lemon juice, fresh	3 tablespoons
Butter, unsalted room temperature	1 cup
Peppercorns, green, in brine, chopped	2 tablespoons + 1 tablespoon brine
Crackers or toast

1. Combine livers and milk in a bowl, and refrigerate overnight. 
2. Drain and rinse the livers; pat dry. 
3. Heat 2-tablespoons oil in a large skillet over medium heat. 
4. Add the onion and 5 sage leaves, and cook until deep golden brown, about 8 minutes. 
5. Stir in the garlic, and cook for 1 minute. 
6. Scrape the mixture into a food processor. 
7. Heat 1-tablespoon oil in the same skillet over medium heat. 
8. Season the livers with salt and pepper, and cook, turning once, until golden, about 2 minutes. 
9. Add bourbon, and cook until almost evaporated and the livers are barley pink inside, 1 minute. 
10. Add livers and lemon juice to the food processor; pulse until finely chopped. 
11. With the machine running, add the butter, 1 tablespoon at a time, until the pâté is smooth. 
12. Stir in the peppercorns and brine; season with salt and pepper. 
13. Divide the pâté between two bowls; cover and refrigerate until chilled. 
14. Garnish with sage, and serve with crackers or toast. 

Recipe from Food & Wine Holiday Recipes.

Stilton-stuffed pickled peppers

Total: 25 minutes; Makes 60 peppers

Pepperoncini, whole; drained, patted dry	16 ounces
Stilton cheese	8 ounces
Peppadew peppers, whole; drained, patted dry	14 ounces

1. Using a paring knife, cut off and discard the pepperoncini stems; scoop out and discard seeds with a small spoon. 
2. Remove and discard the cheese rind; cut into about 60 pieces. 
3. Stuff one cheese chunk into each pepper; transfer to a serving platter. 

Recipe from Food & Wine Holiday Recipes.

Shrimp toast with scallion-chili sauce

Total: 35 minutes; Makes 4 dozen toasts

Shrimp, large, shelled & deveined	8 ounces
Egg	1 large
Salt, kosher	1 teaspoon
Butter, unsalted, cold, cut into cubes	2 tablespoons
Sesame seeds, toasted	2 teaspoons + 1 ½ teaspoons
Bread, white, crusts removed	6 slices
Oil, canola	For frying
Scallion, finely chopped	½ + Garnish
Soy sauce	1 tablespoon
Vinegar, rice	1 tablespoon
Sambal oelek sauce	1 ½ teaspoons

1. Combine the shrimp, egg, and salt in a food processor; process until smooth, about 15 seconds, stopping to scrape down the sides as needed. 
2. Add butter and 2-teaspoons sesame seeds, and pulse until smooth with flecks of butter remaining, about 7 pulses. 
3. Spread ¼-cup shrimp mousse on each bread slice. 
4. Pour oil to a depth of 1/8 inch in a large nonstick skillet; heat over medium until shimmering. 
5. Working in batches, add bread slices, mousse-side down, and cook until lightly browned, about 2 minutes. 
6. Flip the toasts; cook until browned and mousse is firm to touch, about 1 minute. 
7. Transfer to a paper towel lined plate to drain. 
8. Stir together 1 ½-teaspoons scallions, soy sauce, vinegar, samba oelek, and remaining 1 ½-teaspoons sesame seeds in a small bowl. 
9. Cut each toast into eight triangles; transfer to a platter or board. 
10. Garnish with slice scallions; serve soy sauce mixture with toasts. 

Recipe from Food & Wine Holiday Recipes.

Irish fish pie

Active: 45 minutes; Total: 1 hour 30 minutes; Serves: 4 to 6

Sweet potatoes, orange-flesh, peeled, cut into 1-inch cubes	1 ½ pounds
Cod, fresh, cut into 1-inch pieces	½ pound
Shrimp, large, shelled & deveined	½ pound
Bay scallops, picked for shell bits, remove tough band of muscle adhered to one side of each scallop	½ pound
Butter, unsalted, room temperature	2 tablespoons + 2 tablespoons + 2 tablespoons
Onion, finely chopped	1 small
Milk, whole	2 cups
Bay leaves	2
Thyme, fresh	2 sprigs
Salt, fine sea	½ teaspoon + ½ teaspoon +
Pepper, freshly ground	½ teaspoon +
Flour, all-purpose	2 tablespoons
Chives, fresh, chopped	¼ cup

1. Add the potatoes to a large saucepan, add cool water to cover by 1 inch; bring to a boil over medium-high heat. 
2. Reduce the heat to low to maintain a gentle simmer, and cook until the potatoes are fully tender, about 15 minutes; drain. 
3. Mash the potatoes with a fork or potato masher; set aside 2 cups, reserve any remaining for another use. 
4. Preheat your oven to 375°F. 
5. Melt 2-tablespoons butter in a medium saucepan over medium heat. 
6. Add onion and cook, stirring, until translucent and soft, about 5 minutes. 
7. Pour the milk into the pan, and add the bay leaves and thyme. 
8. Bring to a gentle simmer, stirring often. 
9. Stir in ½-teaspoon salt. 
10. Poach each type of seafood individually; place the cod in the simmering milk and cook until the fish is nearly cooked through, 1 to 2 minutes. 
11. Lift the cod from the milk with a slotted spoon, and place in a 2- to 3-quart casserole dish. 
12. Add the scallops to the milk, and poach until opaque, about 30 seconds. 
13. Lift from the milk with a slotted spoon, and add to the dish with the fish. 
14. Add the shrimp, and poach until they just begin to curl, about 1 minute. 
15. Lift them from the milk with a slotted spoon, and add to the dish. 
16. Use your hands or fork to flake cod into bite-sized pieces. 
17. Season with ½-teaspoon salt and ½-teaspoon pepper. 
18. In a small bowl, mash 2-tablespoons butter with the flour. 
19. Remove the bay leaves and thyme sprigs from the milk. 
20. Bring the milk to a simmer once again, and whisk the butter mixture into the until no lumps remain. 
21. Reduce the heat to low, and simmer, stirring, until the mixture thickens, about 5 minutes. 
22. Pour béchamel over the seafood in the casserole dish. 
23. Add the chives, and fold gently to combine everything. 
24. Taste the filling and adjust seasonings, if needed. 
25. Reheat 2-cups potatoes in a microwave, stirring every 30 seconds, or in a pot, stirring until warm. 
26. Stir in the remaining 2-tablespoons butter until it melts, and season lightly with salt. 
27. Pipe or spread the puree over the filling, sealing the edges. 
28. Bake until the filling is bubbly and the topping is browned, about 20 minutes. 
29. Let stand for a few minutes before serving. 

Recipe from Food & Wine Holiday Recipes.

Meatloaf melt panini

Active: 20 minutes; Total: 60 minutes; Serves: 4

Oil, extra-virgin olive	1 tablespoons
Onions; halved & thinly sliced	3 medium
Salt, coarse
Pepper, freshly ground
Butter, room temperature	4 tablespoons
Bread, rye or rustic	8 slices
Meatloaf, preferably with a topping like ketchup	4 thick slices
Cheese, Swiss or sharp cheddar	4 ounces

1. Heat the oil in a large skillet over medium heat. 
2. Add the onions, and cook for 10 minutes, stirring occasionally. 
3. Reduce the heat to low. 
4. Season with salt and pepper, and continue to cook, stirring often to prevent scorching, until the onions are soft, deep brown, and caramelized, another 40 to 50 minutes. 
5. Heat your panini press to medium-high. 
6. For each sandwich: spread butter on two slices of bread to flavor the outside of the sandwich. 
7. Flip over one slice of bread, and top it with caramelized onions, a slice of meatloaf, and cheese. 
8. Close the sandwich with the other slice of bread, buttered side up. 
9. Grill two panini at a time, with the lid closed, until the cheese is melting and the bread is toasted, about 4 to 5 minutes. 

Recipe from The Ultimate Panini Press Cookbook by Kathy Strahs.

Belgian waffles

Active: 15 minutes; Total: 30 minutes; Serves: 4

Flour, all-purpose	2 ¼ cups
Baking powder	1 tablespoon
Sugar, granulated	3 tablespoons
Salt	½ teaspoon
Cinnamon	1 teaspoon
Eggs, separated	2 large
Oil, vegetable	½ cup
Milk, whole	2 cups
Vanilla extract	1 teaspoon

1. Preheat your waffle iron (425°F bottom & 450°F top on my panini press), spray with cooking spray; set aside. 
2. In a large bowl, whisk together the flour, baking powder, sugar, salt, and cinnamon. 
3. In a medium bowl, beat the egg whites with a hand mixer until stiff peaks form; set aside. 
4. In another medium bowl, mix together the egg yolks, oil, milk, and vanilla. 
5. Add the egg yolk mixture to the dry ingredients and mix well. 
6. Fold in the egg whites; lumps are okay so don’t over do it. 
7. Pour the batter onto your hot waffle iron, and cook according to the manufacturer’s directions, about 4 minutes. 
8. Serve immediately with butter, syrup, powdered sugar, berries, or eat all the crispy bits and skip the rest. 

Recipe adapted from The Salty Marshmallow.

Duck confit poutine

Active: 45 minutes; Total: 1 day 4 hours 45 minutes; Serves: 4

Duck legs	4
Garlic, chopped	4 cloves
Thyme	3 sprigs
Rosemary	2 sprigs
Sage, fresh	2 leaves
Orange peel without pith	¼
Salt, kosher	1 teaspoon +
Pepper, freshly cracked	¼ teaspoon +
Duck fat, rendered	2 cups
Potatoes, russet; French-fry cut	4 medium
Water, cold	8 cups + ¼ cup
Ice	2 cups
Oil for frying	8 cups
Stock, chicken	6 cups
Cornstarch	1 tablespoon
Cheese curds	2 cups

1. Place the duck legs in a shallow pan. 
2. Rub the garlic, thyme, rosemary, sage, orange peel, salt and pepper into the duck legs. 
3. Cover with plastic wrap, and let rest in the refrigerator for 24 hours. 
4. Preheat your oven to 250°F. 
5. Rub off the salt and herbs from the duck; set aside. 
6. Rinse off the herbs in a colander, pat dry, and return to the duck. 
7. Cover the duck and herb mix with the rendered duck fat, and cook in the oven until the meat is falling off the bones, about 2 hours 30 minutes. 
8. Place the potatoes in cold, salted water with ice; let sit for 1 hour. 
9. Remove the legs and cool on a cutting board. 
10. Shred the meat from the legs; set aside. 
11. Heat the oil in a heavy-bottom pan until it reaches a temperature of 250°F; line a baking sheet with paper towels. 
12. Remove the potatoes from the water, pat dry, and add to the oil, in batches if necessary, and cook until the fries are soft all the way through and not crispy, about 5 minutes. 
13. With a slotted spoon, remove the fries from the oil, and place on the prepared baking sheet. 
14. Increase the oil temperature to 350°F. 
15. In a stock pot, reduce the stock by two-thirds; set aside. 
16. Add the duck meat into the reduced stock. 
17. In a small bowl, whisk the cornstarch and ¼-cup water until there are no lumps. 
18. Heat the stock and duck to a gentle boil, add the cornstarch mixture, and boil for 45 seconds. 
19. Place the blanched fries into the oil; fry until crispy and golden brown, 2 minutes. 
20. Place the fries in a large bowl. 
21. Add the curds, toss with a generous sprinkle of salt and pepper; divide among four plates. 
22. Spoon the duck and sauce over the fries, and serve. 

Recipe from the Brindle Room, which featured on Diners, Drive-Ins, and Dives.

Grilled duck breast salad with fried curds & strawberries

Active: 20 minutes; Total: 40 minutes; Serves: 4

Duck breast, skin on; pat dry with paper towels; score the fat layer 1-inch apart in a crosshatch pattern	2
Salt, coarse	½ teaspoon + ½ teaspoon +
Pepper, freshly ground	¼ teaspoon + ½ teaspoon +
Breadcrumbs, panko	¼ cup
Breadcrumbs, plain	¼ cup
Flour, all-purpose	¼ cup
Egg, lightly beaten	1 large
Cheese curds, fresh as possible; freeze 30 minutes before frying	6 ounces
Oil, extra-virgin olive	3 tablespoons + ½ cup
Baby arugula	5 ounces
Strawberries, sliced or quartered	1 cup
Vinegar, white balsamic	3 tablespoons
Shallots, chopped	2 teaspoons
Dijon mustard	½ teaspoon

1. Heat your panini press to medium-low. 
2. Season the duck with salt and pepper. 
3. Open the press lid, and lay one or both duck breasts on the grill, skin side down. 
4. Leaving the lid open, grill the duck until much of the fat has rendered and the skin is brown and crispy, 9 to 11 minutes. 
5. Meanwhile, in a small bowl, whisk together the vinegar, shallot, mustard, ½-teaspoon salt, and ½-teaspoon pepper; while whisking, slowly drizzle in the oil; set aside. 
6. Using tongs, flip the breasts over, and close the lid; grill until the meat is cooked to an internal temperature of 150°F, another 3 to 4 minutes. 
7. Transfer to a cutting board and allow to rest for 10 minutes before slicing across the grain. 
8. Combine the panko, breadcrumbs, salt, and pepper in a shallow dish. 
9. Place the flour and egg in separate shallow dishes. 
10. In a medium-size skillet, heat the oil over medium heat. 
11. Dredge each curd first into flour, then in egg (chef note: coat throughly or the cheese will ooze out during frying), and lastly in the breadcrumbs. 
12. Carefully lower the curds into the hot oil, ensuring not to overcrowd. 
13. Brown the curds, 1 to 2 minutes; drain on paper towels. 
14. Place the arugula and strawberries in a large bowl; pour the vinaigrette over the salad, and toss with tongs. 
15. To serve, divide the salad among four plates, and top each with some fried curds and sliced duck breast. 

Recipe from The Ultimate Panini Press Cookbook by Kathy Strahs.

Grilled asparagus panini with prosciutto & mozzarella

Active: 20 minutes; Total: 40 minutes; Serves: 4

Asparagus, trimmed to the length of  your bread portion	8 ounces
Oil, extra-virgin olive	2 teaspoons
Salt, coarse
Pepper, freshly ground
Focaccia or similar, cut into four portions	1 loaf
Prosciutto, sliced	4 ounces
Mozzarella, fresh, sliced	8 ounces

1. Heat your panini press to medium-high. 
2. In a large bowl, toss the asparagus in the oil and season with salt and pepper. 
3. Grill the asparagus, with the lid closed, until they are cooked through and grill marks appear, 3 to 4 minutes; set aside. (Chef note: Remember asparagus shrinks when cooked.)
4. Unplug the grill and carefully clean the grates; reheat the grill to medium-high heat. 
5. For each sandwich, split the bread portion to create a top and bottom half. 
6. Place some prosciutto inside the bottom half, top with cheese, and as many grilled asparagus spears that will fit. 
7. Close the sandwich with the other half. 
8. Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes. 

Recipe from The Ultimate Panini Press Cookbook by Kathy Strahs.