Title: White Cheddar Gougeres
 Categories: Appetizer
      Yield: 30 Gougeres
  
      6 tb unsalted butter
      1 c  water
    1/2 ts kosher salt
  1 3/4 c  all-purpose flour
      4 lg eggs, room temperature
  1 1/2 c  sharp white cheddar
           apple butter, for dipping 
 			    
  Preheat oven to 375 degrees F. Line two 
  baking sheets with parchment paper or 
  silicone baking mats.	  
 
  Combine butter, water and salt in a 
  medium saucepan set over medium heat. 
  Bring to a boil. 
 
  Remove from heat and add flour, stirring 
  until it comes together in a smooth 
  dough. Return to heat and continue to 
  stir until the dough dries out slightly 
  and starts to pull away from the pan, 
  about 2 minutes more. Remove from heat 
  and let cool for 5 minutes.
 
  Add eggs, one at a time. The dough might 
  look slippery and separated at first, but 
  keep beating until dough is smooth and 
  sticky before adding the next egg (you 
  can also transfer the dough to a mixing 
  bowl and use a stand mixer for this 
  part). Stir in shredded cheese.
 
  Using a small cookie scoop, spoon 1-inch 
  balls of dough onto baking sheets, 
  leaving an inch or two of space between 
  them. You can also transfer the dough to 
  a piping bag fitted with a large round 
  tip and pipe the dough that way instead. 
 
  Bake for 28 to 30 minutes or until 
  gougeres are puffed and bottoms are 
  golden brown.
 
  Serve warm with apple butter. Gougeres 
  can also be made ahead of time and 
  refrigerated in an airtight container 
  or even frozen in a zip-top bag; reheat 
  in a 350 degree F oven until hot.
 

 
      Title: Butternut Squash And Cheddar Soup
 Categories: Soup
      Yield: 6 Servings
 				 
      2 tb olive oil 
      5 lg cloves garlic, whole 
      5  c diced butternut squash, raw
      1 c  white onion, diced
      2 ts salt 
      2 ts coriander 
      2 ts smoked paprika 
      2 tb unsalted butter 
      1 c  apple cider
     12 oz bottle sweet ale
      2 c  chicken stock 
      1 c  sharp cheddar cheese
      1 c  sharp white cheddar cheese 
           bacon, for garnish
           pumpkin seeds, for garnish
           sesame seeds, for garnish 
           chives, for garnish
           cream, for garnish
  
  In a Dutch oven over medium high heat, heat 
  your olive oil, add your whole cloves of 
  garlic, and roast until the outside has 
  browned. 
 
  Add your diced butternut squash and onions 
  to the Dutch oven and cook for about 8-10 
  minutes until the onions have softened and 
  the butternut squash starts to soften.
 
  Add your salt coriander, smoked paprika, 
  and butter and stir until combined and 
  aromatic (about 2 minutes).
 
  Add your apple cider, pumpkin ale and 
  chicken stock to the pot, stir and let 
  simmer until the squash has completely 
  softened, about 15 minutes.
  
  When the squash has softened, using an 
  immersion blender, blend the soup until 
  smooth. When the soup is smooth, add in 
  your 2 cups of sharp and sharp white 
  cheddar cheese and blend until smooth. 
  You can let the soup simmer for an 
  additional 10 minutes on medium low, or 
  remove from heat and serve.
  
  Ladle into bowl and garnish with 
  additional sharp white cheddar cheese, 
  bacon, pumpkin seeds, sesame seeds, and 
  cream. 



      Title: Shrimp Linguine
 Categories: Main Dish
      Yield: 4 Servings
   
           olive oil
    1/2 lb shrimp, peeled & deveined 
      3    cloves garlic, minced
  1 1/4 c  mushrooms, sliced
     16 oz linguine, uncooked 
    1/3 c  marsala wine
      3 tb soy sauce
      3 tb unsalted butter
    1/3 c  cilantro, chopped 
    1/2 c  sharp white cheddar, grated
           salt, to taste
           pepper, to taste
 
  Generously drizzle olive oil in a large 
  pan over high heat. Sear shrimp for 
  about 30 seconds on each side, or until 
  crisp. Remove from pan and set aside. 
 
  Adjust heat to medium and add garlic 
  and mushrooms. Sautee until mushrooms 
  are caramelized.  
 
  Bring a large pot of water to a boil. 
  Throw in a dash of salt followed by 
  your linguine. Cook it according to 
  instructions (about 6-7 minutes), 
  drain and set aside.
 
  Pour marsala over the mushrooms and 
  let them simmer until the wine is 
  nearly gone. Add linguine, soy sauce, 
  and butter. Toss until butter is 
  melted.
 
  Mix in shrimp and cilantro and give 
  the pan a final toss. Serve with a 
  generous helping of grated sharp white 
  cheddar cheese on top.



      Title: Bacon Cauliflower Au Gratin
 Categories: Side Dish
      Yield: 8 Servings
    
      4    strips bacon, diced
      2    heads cauliflower, in florets
      2 tb salted butter
  2 1/2 tb flour
  1 1/2 c  milk
  1 1/2 c  sharp white cheddar, grated
      1 tb fresh thyme
           salt, to taste
           pepper, to taste
  
  Preheat oven to 400 degrees F.
 
  Heat a small skillet to medium high heat. 
  Add bacon and saute until crispy, about 
  3-4 minutes. Remove bacon from the skillet 
  and place on a paper towel lined plate; 
  set aside. 
 
  Bring a large pot of water to a boil. Add 
  cauliflower florets to the pot and cook 
  for 4-5 minutes, until tender. Drain the 
  cauliflower in a colander. Pour drained 
  cauliflower into a lightly greased 13x9 
  inch baking dish.
 
  In the meantime, heat a medium saucepan 
  to medium high heat. Add butter to saucepan 
  and melt. Then add flour to pan. Whisk the 
  flour and butter together, continue to do 
  so for at least 3 minutes. Slowly pour in 
  milk, whisking the entire time. Bring milk 
  and flour mixture to a boil. Reduce to 
  simmer, and let simmer for about 6-8 
  minutes to thicken,whisking occasionally.	
 
  Remove saucepan from the heat. Add in 1 1/4 
  cups shredded cheese, fresh thyme, salt, and 
  pepper. Whisk until cheese is melted and 
  mixture is smooth. Pour cheese sauce over 
  the cauliflower. Using a spoon, gently mix 
  the cheese sauce and cauliflower together. 
  Sprinkle the top of the cauliflower mixture 
  with bacon and 2 tablespoons of shredded 
  cheese. 
 
  Place baking dish in oven and bake for 20 
  minutes until slightly browned. Remove from 
  oven and serve it up. Sprinkle the remaining 
  cheese as a topper.


 
      Title: Neopolitan Pie
 Categories: Dessert
      Yield: 12 Servings
     
     16    graham crackers, broken up
      3 tb light brown sugar, packed
      2 tb unsweetened dark cocoa powder
    1/2 ts sea salt
     13 ts unsalted butter, melted & cooled
     28 oz strawberry ice cream
     28 oz vanilla ice cream
     10 oz dark chocolate, finely chopped
      2 tb vegetable shortening	  
      1 c  whipping cream
      1 ts granulated sugar
     12    fresh, ripe strawberries
 
  Preheat your oven to 325 degrees F and 
  grease a 10-cup, 9-inch springform pan. 
  Line the bottom with parchment paper.
 
  In a high-speed blender or food 
  processor fitted with the blade add 
  your graham crackers, brown sugar, 
  cocoa powder, and sea salt and run 
  the machine until the mixture is 
  fine (no large lumps) and well blended. 
  Drizzle in the cooled, melted butter 
  and pulse to combine. Press into the 
  bottom of the prepared springform pan. 
  Use the bottom of a glass to make it 
  compact and even. Bake for 10 minutes. 
  Remove from the oven and let cool 
  completely.
 
  Drop scoops of strawberry ice cream over 
  the top of the crust. Use an offset 
  spatula or the back of a spoon to smooth 
  the top, taking care that the ice cream 
  is flush against the side of the pan. Add 
  the vanilla ice cream, follwing the same 
  steps as for the strawberry. Set in the 
  freezer so that the ice cream can firm up 
  for 1-2 hours.	
 
  Put the chocolate and shortening in a 
  heat-safe bowl over a medium saucepan of 
  simmering water. Don't let the water come 
  to a boil or touch the bowl. Stir until 
  smooth and melted and remove from the 
  heat. Continue stirring until the 
  chocolate comes to room temperature. 
  Remove the sides of the springform pan 
  and drizzle the cooled chocolate over 
  the top of the ice cream pie, letting 
  little drips go down the side in spots. 
  Work fast because the chocolate will 
  start to set immediately. Set back in 
  the freezer when done. If storing for 
  more than 1-2 hours, wrap tightly to 
  protect against freezer burn and off 
  flavors.
 
  When ready to serve, prepare the 
  whipping cream in an electric stand 
  mixer fitted with the whisk attachment 
  by adding the cream and sugar and 
  whipping on medium high until stiff 
  peaks form. Watch your whipped cream 
  as it will become too whipped quite 
  quickly. Dollop over the firm chocolate 
  sauce and finish with fresh strawberries.