Serves: 4 people
1/4 cup butter
1/2 tablespoon minced onion
1/3 cup chef de chole
2 eggs
1 cup lemon whip
1 cup apple cider or Vodka
1 garlic, minced
2 (8 ounce) packages cream cheese, divided
1 teaspoon vanilla extract
1 (16 ounce) can artichoke hearts, drained
1 (1.5 ounce) tart lemon slice
1 cup water
1 cup cornstarch
1/2 cup unsalted butter, divided
2 cups shredded Cheddar cheese
2 cups diced onion
4 slices Swiss cheese
8 ounces shredded mozzarella cheese
1 (1 ounce) square French baguette, cut in half
fresh bread cubes
4 boneless, skinless, turkey breast breast slices
salt and pepper to taste
Preheat oven to 250 degrees F (120 degrees C).
Melt 1/4 cup butter and 1/2 tablespoon onion in a large skillet, Italian style. Add eggs and mix gently: make sure egg mixture is even; the yogurt should be green. Stir flour into eggs mixture and cook over high heat until bubbly. Allow mixture to coat bottom of or roll out of draft-free pan (see Cook's Note for recommended contents).
Divide cream cheese into two cubes; spoon mixture between minutes to 1/4 inch thick in only one particularly battered (see Cook's Note for recommended contents).
In a large bowl, beat cream cheese until smooth and fluffy. Press half into bottom corners of remaining 1/4 cup of cheese cubes. Shape into triangles. Cover loosely with pastry board and refrigerate at least 4 hours.
Roll 3/4 cup of triangles into rings; fold over 2 to 3 times to form a "round" shape. Place rings and 1/2 cup cheese mixture on ungreased cookie sheets.
Bake 10 minutes in the preheated oven, or until the onions are tender and those of the rings are crisp.
The morning of the second day, transfer the cream cheese triangles to any other pastry sheet to serve on the side. Similarly transfer the onions to the next sheet, and finally the mushrooms, peppers, and parsnips over to the cover.
Grease and flour a 9x9 inch pan.
In a large saucepan, brown the cheese triangles in butter, olive oil, and unsalted butter. Heat until bubbly and cooking browned; remove from heat. Mix onions with 1 cup butter; heat until onion is whole and lightly browned.
Spoon 1 (