BOZEMAN RESTAURANTS RECIPES

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MONTE CRISTO RECIPE | FOOD NETWORK



Monte Cristo Recipe | Food Network image

Provided by Food Network

Total Time 1 hours 0 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 15

Unsalted butter, for griddling
12 slices Texas toast 
French Toast Custard, recipe follows
18 slices Swiss cheese 
18 ounces shaved ham 
16 ounces premade pancake batter 
Strawberry-Rhubarb Syrup, recipe follows
6 large eggs
1 cup sugar
3/4 cup milk 
1 tablespoon vanilla extract
4 ounces fresh strawberries, stemmed and quartered
4 ounces fresh rhubarb, large dice 
1/2 cup sugar 
2 ounces maple syrup 

Steps:

  • Preheat a griddle and deep fryer to 350 degrees F.
  • Butter the griddle. Dunk the Texas toast on both sides in the French Toast Custard and grill until golden brown. Flip and add 1 slice Swiss cheese to each slice of toast. Then add 3 ounces ham on top of 6 of the toast slices, then top the ham with another slice of Swiss cheese. Top each ham and cheese toast with a cheese only toast, to form 6 sandwiches. Cook until the cheese melts, then remove from griddle and cool. Dunk the cooled sandwiches in the pancake batter until fully covered and put into the fryer. Cook until golden brown on both sides, about 8 minutes. Serve with the Strawberry-Rhubarb Syrup.
  • Beat the eggs well, then add the sugar and mix until emulsified and all the sugar has dissolved. Add the milk and vanilla and whisk until combined.
  • Add the strawberries, rhubarb, sugar and maple syrup to a saucepot. Place over medium heat and cook until fruit is soft, about 20 minutes. Let cool slightly, then carefully puree with a hand blender.

CARAMEL CRUNCH–CHOCOLATE CHUNKLET COOKIES RECIPE | BON APPéTIT



Caramel Crunch–Chocolate Chunklet Cookies Recipe | Bon Appétit image

Chocolate chunklets are the new chips, and we wouldn't have it any other way in these perfectly thick and crispy cookies (ingeniously baked in a muffin tin!)

Provided by Dorie Greenspan

Yield Makes 24

Number Of Ingredients 8

½ cup (100 g) granulated sugar
½ cup (55 g) powdered sugar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1 cup (2 sticks) unsalted butter, cut into pieces, room temperature, plus more for pans
1 tsp. vanilla extract
2¼ cups (281 g) all-purpose flour
3 oz. bittersweet, semisweet, or milk chocolate, coarsely chopped
½ cup coarsely chopped walnuts

Steps:

  • Using an electric mixer on medium speed, beat granulated sugar, powdered sugar, salt, and 1 cup butter in a large bowl until creamy, about 2 minutes. Beat in vanilla; scrape down sides of bowl. Add flour and pulse mixer a few times, then beat on low speed until flour is almost fully incorporated, about 1 minute (don’t overbeat; dough should be more clumpy than smooth). Beat in chocolate and walnuts just to blend.
  • Turn dough out onto a surface and knead gently to bring together. Divide in half and form into 6"-long logs about 2" in diameter (no need to be perfect about shape of logs). Wrap in plastic and chill until firm, at least 2 hours.
  • Place racks in upper and lower thirds of oven; preheat to 350°. Butter 2 standard 12-cup muffin pans. Unwrap logs and mark at ½" intervals, then cut into rounds with a chef’s knife. Place rounds in muffin cups.
  • Bake cookies, rotating pans top to bottom and front to back halfway through, until golden on top, browned around the edges, and slightly soft in the center (cookies will firm up as they cool), 20–22 minutes. Let cool in pans 3 minutes, then transfer cookies to wire racks and let cool completely. Do Ahead: Dough can be formed into logs 3 days ahead; keep chilled, or freeze up to 2 months. Thaw 1 hour at room temperature or overnight in the refrigerator before slicing and baking. Cookies can be baked 7 days ahead; store airtight at room temperature.

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