GAMEBOY MINI RECIPES

Steps:

• Place a rack in middle of oven and preheat to 350°. Butter a rimmed 18x13" baking sheet or lightly coat with nonstick spray. Line with parchment paper; lightly butter or coat parchment and dust lightly with flour, tapping out excess. Whisk together eggs, egg yolk, buttermilk, coffee, oil, and vanilla extract in a medium bowl.
• Mix granulated sugar, cocoa powder, salt, baking soda, baking powder, and 1¾ cups (219 g) flour in the bowl of a stand mixer fitted with paddle attachment on low speed until combined, about 1 minute. Add egg mixture in 3 additions, beating on medium speed 30 seconds after each addition. Add melted chocolate and beat, scraping down sides of bowl to ensure everything is well mixed.
• Scrape batter into prepared baking sheet and rap on counter to level. Bake cake until a tester inserted into the center comes out clean, 20–25 minutes. Let cake cool 15 minutes, then run an offset spatula along edges to loosen. Set a wire rack upside down over baking sheet and flip over to release cake. Carefully peel away parchment paper and let cool completely.
• Transfer cake to a cutting board. Cut out 12 rounds with cookie cutter (leftover scraps are for snacking). Top 6 cake rounds with a 1 Tbsp. dollop of jam each; sandwich with remaining cake rounds. Place each cake sandwich on an 8" square of plastic wrap (lightly moistening the counter will help plastic stay flat).
• Just before serving, heat egg whites, granulated sugar, and cream of tartar in the bowl of a stand mixer set over a saucepan of barely simmering water (do not let bowl touch water), whisking constantly, until sugar is dissolved and an instant-read thermometer registers 120°, 5–7 minutes.
• Soften ice cream just enough to be able to scoop with a #8 ice cream scoop (or a heaping ½ cup). Arrange a scoop of ice cream, flat side down, on top of each cake sandwich. Pull plastic wrap up and around cake and ice cream and twist to seal tightly. Freeze until ice cream is very hard, at least 1 hour.
• Fit bowl onto stand mixer fitted with whisk attachment, add vanilla extract, and beat on medium-high speed until meringue forms stiff, glossy peaks, about 5 minutes.
• Unwrap ice cream domes and place on individual heatproof plates. Working quickly, spread meringue over domes with a spoon or small offset spatula, making lots of decorative swirls and peaks all over. (You can also use a pastry bag fitted with a large fluted tip and pipe meringue over each dome.) Make sure all of the ice cream and cake is covered. Toast meringue with kitchen torch until golden. Do ahead: Ice cream domes can be assembled 3 days ahead. Keep frozen. Cover with meringue and toast just before serving.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
• To the bowl of a food processor, add the mushrooms, garlic, shallots and thyme. Pulse until finely chopped.
• To make the duxelles, in a large skillet over medium heat, melt the butter. Add the mushroom mixture and sherry and cook, stirring occasionally, until the liquid released from the mushrooms has mostly evaporated, 7 to 8 minutes. Season with salt and pepper, then transfer to a sheet pan or large bowl. Refrigerate until cool.
• On a lightly floured surface, roll the pastry sheet into a 10- by-12-inch rectangle. Cut into twenty 2 1/2-inch squares. Place the squares on the prepared baking sheet about an inch apart. Prick each square all over with a fork (leaving about a half inch from each edge untouched).
• In a small bowl, beat the egg and 1 tablespoon water together. Use a pastry brush to brush the top of each square of pastry with the egg wash. To each square, add one piece of prosciutto, then gently press 1 heaping teaspoon of the duxelles into the center. Bake until the puff pastry is golden brown, about 15 minutes.
• Heat the oil in a medium skillet over high heat. Sprinkle the beef cubes with a large pinch of salt and a few grinds of black pepper and toss with the mustard. Add to the skillet and cook until browned all over, 4 to 5 minutes.
• Transfer the pastries to a platter, then add one piece of beef to the center of each pastry, gently pressing down to nestle the beef into the pastry. Drizzle with the Horseradish Sauce, then garnish with the chives.
• In a medium bowl, mix together the mayo, sour cream, horseradish, honey and mustard. Taste and season with salt and pepper.