COOL JELLO SHOTS RECIPES RECIPES

Steps:

•     Bring the 4 cups of water to a boil and add the lobster tails. Boil for 4 minutes, then take out the lobster and plunge it into iced water to stop it cooking any further. Remove the lobster meat from the shells, dice it and place it in the refrigerator unti you are ready to make the risotto. Put the lobster shells back into the boiling water and add the onion, carrot, celery, tomato, bay leaf, plus salt and pepper to taste.  Simmer the stock for 20 minutes. Remove from the heat and strain, then return the lobster stock to a low heat, ready to use for the risotto. Heat the olive oil in a large skillet and cook the shallots and garlic for a couple of minutes, until softened. Stir in the Arborio rice and cook for another couple of minutes, then pour in the white wine. Cook for a minute, stirring constantly. Pour in just under half of the lobster stock and cook for 3 to 5 minutes, stirring occasionally, until most of the liquid has been absorbed by the rice. Add the rest of the lobster stock one ladle-full at a time, so that the rice slowly absorbs the liquid. This should take around 20 minutes in total and the rice should look slightly translucent, with an al dente texture and a just visible 'core' at the center. Put in the reserved lobster meat, plus the mascarpone cheese, lemon zest and more salt and pepper (to taste). Stir thoroughly until the ingredients are well mixed and the texture is thick and creamy. Check the seasoning one more time, then serve garnished with parmigiano and chives.

Steps:

• Gather up the ingredients. Grease a 9-inch springform. Preheat the oven to 400°F.
• In a Dutch oven or heavy skillet over medium-high heat fry the bacon until crispy.
• Add the onions and butter and cook them for about 25-30 minutes until light golden brown. Remove from heat and let the mixture cool.
• Combine all remaining filling ingredients in a medium bowl and stir well to combine.
• On a lightly floured surface, gently roll out one of the refrigerated pie crusts just enough to extend it by an inch or so in diameter. Lay the pie crust into the springform, lightly pressing it do the bottom and sides, leaving about an inch border from the top of the pan.
• Add the onion mixture to the filling mixture and stir until combined. Pour the filling into the springform and sprinkle a few caraway seeds on top.
• Bake for 50-55 minutes or until the Zwiebelkuchen is golden brown on top and the filling is firm when pressed in the center. Best served warm. Also excellent reheated the next day.