Roasted lemon & bay leaf hard lemonade

Lemons, quartered lengthwise	3
Bay leaves, fresh	3 + 6
Sugar, superfine	1 cup
Water	3 cups
Vodka	1 cup +  2 tablespoons
Club soda
Lemon, cut into wheels	6 wheels

1. Preheat to 400°F (Roast setting, if available)
2. In a small roasting pan, roast the lemons and 3 bay leaves for 20 minutes, until the lemons are softened and browned in spots.
3. Scrape the lemons, bay leaves, and any juices into a large pitcher.
4. Muddle with sugar, water, vodka.
5. Let cool, then refrigerate until chilled.
6. Strain the lemonade into six ice-filled glasses.
7. Top each drink with 3 tablespoons club soda, and garnish with a lemon wheel and bay leaf.

Recipe from Food&Wine Magazine, October 2014.

Kale & mushroom calzones with smoked mozzarella

Butter, unsalted	2 tablespoons + 1 tablespoon
Olive oil, extra virgin	2 tablespoons + 1 tablespoon +
Mushrooms, oyster & cremini, cut into ¾-inch pieces	¾ pound
Salt
Pepper, freshly ground
Kale, Tuscan, finely chopped	¾ pound
Marinara sauce	1 cup +
Olive tapenade, black	2 tablespoons
Basil, chopped	¼ cup
Fontina cheese, shredded	3 ounces (¾ cup)
Mozzarella, smoked, shredded	3 ounces
Pizza dough	1 ½ pounds
Flour	Dusting

1. Preheat to 450°F; racks in upper and lower thirds; lightly grease two rimmed baking sheets with oil.
2. In a large skillet over high heat, melt 2 tablespoons butter in 2 tablespoons oil.
3. Add the mushrooms and cook, stirring occasionally, until browned and tender, about 5 minutes.
4. Season with salt and pepper; transfer to a medium bowl.
5. In the same skillet, melt 1 tablespoon butter with 1 tablespoon oil.
6. Add the kale and a generous pinch of salt, and cook over moderately high heat, stir occasionally, until just tender, about 5 minutes.
7. Season with salt and pepper.
8. In a small bowl, mix the marinara sauce with the olive tapenade and basil.
9. In another small bowl, toss the cheeses together.
10. Cut the pizza dough into 18 pieces, and roll into balls.
11. On a lightly floured surface, roll out each ball to a 5-inch round, a scant 1/8-inch thick.
12. Spoon 1 tablespoon sauce on one half of each round, then top with 1 tablespoon each of the mushrooms, kale, and cheese.
13. Fold the dough over to form a half moon shape, and press the edge to seal tightly.
14. Crimp the edge with a fork, or pinch at intervals to make pleats.
15. Transfer the calzones to the baking sheet.
16. Brush lightly with oil.
17. Bake for 12 to 14 minutes, shifting the pans from the top to bottom and front to back halfway through baking, until golden and puffed.
18. Transfer to a platter and serve hot with the remaining sauce for dipping.

Recipe from Food&Wine Magazine, October 2014.

Golden shallot custards

Shallots, large, peeled	4
Butter, unsalted	1 tablespoon
Salt
Pepper, white, freshly ground
Sugar	1 teaspoon
Nutmeg, freshly grated
Eggs, large	2
Cream, heavy	1 ½ cups

1. Preheat to 275°F; ensure a rack is position in the middle. 
2. Using a sharp paring knife, very thinly slice the shallots lengthwise, leaving the slices attached at the root ends. 
3. Using your palm, gently flatten the shallots, fanning out the slices. 
4. In a medium skillet over medium-high heat, melt the butter. 
5. Add the shallots, and season with salt and pepper. 
6. Sprinkle the sugar and a touch of nutmeg on top, and cook, turning once, until nicely browned and very soft, about 15 minutes; let cool slightly. 
7. Fan out the shallots in the center of four 10-ounce ramekins. 
8. In a medium bowl, beat the eggs with the cream, ½ teaspoon salt, ½ teaspoon pepper, and a pinch of nutmeg; pour into ramekins. 
9. Set in glass or ceramic baking dish. 
10. Pour enough hot water into the baking dish to reach halfway up the sides of the ramekins. 
11. Transfer the baking dish to the oven, and bake until a toothpick comes out clean, about 40 minutes. 
12. Remove the baking dish from the oven, and let the custards stand in the water for 5 minutes, then carefully remove the ramekins from the water bath; let cool slightly. 
13. Serve warm or at room temperature. 

Recipe from Food&Wine Magazine, October 2014