COLOMBIAN BUÑUELOS

Colombian Buñuelos

Buñuelos are a traditional Colombian holiday treat that are savory with a little touch of sweetness. These special cheese fritters are typically enjoyed with hot chocolate or coffee. Give this recipe a try, courtesy of Peoples Gas utility technician Marcus Dosal and his wife, Stephanie.

20

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS:

• -Vegetable oil for frying

• -3/4 cup cornstarch

• -1/4 cup yucca flour

• -1/2 cup grated cheese (queso fresco)

• -1 cup grated feta cheese

• -2 whole eggs

• -2 tablespoons sugar

• -1/4 teaspoon baking powder

• -salt to taste

• -1 tablespoon whole milk

DIRECTIONS

1. Mix all ingredients in a bowl minus the oil until you get a dough texture.

2. Form small balls for cooking.

3. Heat vegetable oil to 300°F in a large pot.

4. Slowly and carefully drop the balls into the oil.

5. Cover the pot for 3 to 4 minutes.

6. Turn the heat up and fry until golden brown.

7. Remove and lay in a plate lined with paper towels.

GARLICKY POTATO AND BABY SPINACH GRATIN

Garlicky Potato and Baby Spinach Gratin

If you’re looking for something to bring to holiday potluck, here’s a dish from Kathy Stokes, executive assistant for Peoples Gas. This Garlicky Potato and Baby Spinach Gratin is super simple to pull together. Add the optional bacon if you don’t want to take leftovers home!

15

Minutes Prep Time

30

Minutes Cook Time

4

Servings

INGREDIENTS:

*you will need a mandolin to slice the potatoes

• 1 cup heavy cream

• 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese

• 1/4 cup plus 2 tablespoons Parmigiano Reggiano

• 1 teaspoon Kosher salt

• 1/4 teaspoon freshly ground pepper

• Pinch of freshly grated nutmeg

• 1 tablespoon unsalted butter

• 3 ounces baby spinach (4 cups) - use raw spinach, wash and lay flat

• 1 garlic clove minced

• One 1/2 pound baking potato, peeled and sliced, on a mandoline, 1/16 inch thick

• Optional- 1 package of bacon- cook to a crisp before adding

DIRECTIONS

1. Heat oven to 450°F

2. Butter an 8-by-13-inch baking dish. In a glass measuring cup, combine the cream with 1/4 cup of the Parmesan and Parmigiano Reggiano and the salt, pepper and nutmeg.

3. In a medium skillet, melt the butter. Add the baby spinach and minced garlic and cook over moderately high heat, tossing, until spinach is wilted, about 1 minute.

4. Layer the potatoes, spinach and cheese in the baking dish. Pour the cream over the top and shake the dish to distribute evenly. Sprinkle the remaining tablespoons of Parmesan and Parmigiano Reggiano over the top and bake for about 20 minutes, or until browned, bubbling and the potatoes or tender. Let rest 5 minutes before serving.

BAVARIAN PRETZEL WITH BEER CHEESE

Bavarian Pretzel with Beer Cheese

75

Minutes Prep Time

15

Minutes Cook Time

10

Servings

EQUIPMENT NEEDED

• Large mixing bowl

• Measuring spoons and cups

• Stand mixer

• Spatula

• Large pot

• Saucepan

• Dish towel

PRETZEL DOUGH

• 4 ½ cups (576 grams) all-purpose flour

• 1 ½ cups hot water (100-110 degrees)

• 2 tsp salt

• 1 Tbsp brown sugar

• 1 package active dry yeast

• 4 Tbsp melted butter

WATER BATH

• 8 cups water

• ½ cup baking soda

PRETZEL TOPPINGS

• 1 egg yolk

• 1 Tbsp water

• Coarse salt

• Everything bagel seasoning

INSTRUCTIONS

1. Heat water to between 100-110° F, add to bowl of a stand mixer.

2. Add salt and brown sugar, gently stir.

3. Sprinkle package of yeast over the water and gently stir, letting stand five minutes. Yeast will be activated when it appears foamy.

4. Add flour and butter to the bowl, turn mixer on low to let dough form. Increase the speed of the mixer as dough begins to form a ball. Let the mix sit for five minutes, until the dough forms a smooth, shiny ball and all ingredients are incorporated.

5. Remove stand mixer hook from dough and toss the dough in oil, lightly.

6. Cover the bowl with a towel and let dough proof for 50-60 minutes or until the dough doubles in size.

7. Using a food scale to weigh and divide, portion the dough into 10 even balls.

8. Before you form the pretzels, add water and baking soda to a medium-sized pan. Bring to a low boil.

9. To form pretzels, prepare a baking sheet, lightly brush with oil. Lightly flour the work surface to prevent sticking. Roll out one portion of dough into a long rope, 24 inches long and about ½ inch thick.

10. Holding the ends tight, create a twist in the dough. Gently press the ends of the rope to opposite sides of the center of the dough, place on prepared baking sheet. Continue with the remaining portions of dough. Work in batches as needed.

11. Pre-heat oven to 450 degrees.

12. Place each pretzel into the now boiling pot of water and baking soda. Using a spatula, lightly move water across the top of the pretzel. Cook for 30 seconds and return to baking sheet. Continue with the remaining portions of dough.

13. Prepare an egg wash with egg yolk and water. Using a pastry brush, apply egg wash to each pretzel.

14. Sprinkle pretzels with toppings of your choice.

15. When oven is pre-heated, bake pretzels for 10-12 minutes or until pretzels are evenly brown, rotating halfway through cooking time.

16. Remove and let cool for 5 minutes before enjoying.

BACON WRAP CHEESE (TOUCHDOWN) BOMBS

Bacon Wrap Cheese (Touchdown) Bombs

15

Minutes Prep Time

15

Minutes Cook Time

10

Servings

The combination of biscuits, cheese, and bacon make for a great tailgate food and anytime snack. Cooking with natural gas provides precise temperature control and is essential in this recipe to have the oil temperature exactly as it states - without precise temperature, you could have bombs that are crispy on the outside and not cooked on the inside.

INGREDIENTS

1 can biscuits

6 oz. mozzarella cheese in brick, cut into 10 cubes

5 slices of bacon cut in half

3 Tablespoons butter melted

2 cloves garlic grated

Marinara sauce/Garlic Butter (for dipping)

toothpicks

INSTRUCTION

1. Mix melted butter with garlic. Set aside.

2. Open biscuits and place on cutting board.

3. Gently flatten biscuit. Do not make it too thin or the cheese will escape during frying.

4. Brush the side up of a biscuit with garlic butter. Place one cube of cheese in the middle and close the sides, pinching the seam. Roll a few times in your hands. Place on a plate.

5. Repeat with each biscuit.

6. Wrap each biscuit in one half of a bacon slice, securing it with a toothpick. Place back on the plate. Repeat with each biscuit.

7. In a skillet, preheat canola or vegetable oil to 350 degrees F. Not hotter. Any hotter and biscuits will be raw inside, while everything else will be crispy.

8. Fry each biscuit, about 1,5 to 2 minutes on each side OR until the side is crispy brown.

9. Place fried cheese bombs on a paper towel lined plate to drain the excess oil.

10. Serve warm with a side of garlic butter or marinara sauce for dipping.

BACON MAC AND CHEESE

Bacon Mac and Cheese

25

Minutes Prep Time

25

Minutes Cook Time

4-6

Servings

EQUIPMENT NEEDED

• Large pot

• Colander for draining pasta

• Cheese grater

• Medium saucepan

• Whisk

• Knife and cutting board

• Oven-safe casserole dish

INGREDIENTS

• Package of pasta, your favorite shape

• 8oz Havarti (Block cheese not pre-grated)

• 4oz Parmesan (Block cheese not pre-grated)

• 5oz thick cut bacon (Cold)

• 2 Tbsp butter

• 2Tbsp all-purpose flour

• 1 tsbp garlic powder

• 2 cups milk

• Pinch of salt and pepper

INSTRUCTIONS

1. Start by cooking your pasta. In a large pot of boiling salted water, cook your pasta according to the package instructions until it's al dente. Then, drain using the colander and set aside.

2. While the pasta is cooking, you can prepare the bacon. While the bacon is cold, cube the bacon into small bite-size pieces. Cook the bacon in a skillet over medium heat until it's crispy. Remove the bacon from the skillet and set it aside on a paper towel-lined plate to drain. Once it has cooled a bit, chop it into small pieces.

3. Preheat your oven to 375°F (190°C).

4. Now, we'll prepare the cheese sauce. Start by grating the Havarti and Parmesan cheese. Keep the cheese separate as you'll be adding them at different stages.

5. In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and garlic powder, stirring continuously until a thick paste forms. This is called a roux and will help thicken your cheese sauce.

6. Gradually whisk in the milk until it's fully incorporated into the roux. Continue whisking until the mixture is smooth.

7. Bring the mixture to a simmer, and cook until it has thickened, which usually takes about 2-3 minutes.

8. Reduce the heat to low, then add the Havarti and half of the Parmesan cheese. Stir until the cheese has melted and the sauce is smooth.

9. Season your cheese sauce with a pinch of salt and pepper. Remember that both the cheese and bacon are quite salty, so go easy on the added salt.

10. Now, add your cooked and drained pasta to the sauce, stirring until it's fully coated with the cheese sauce.

11. Stir in the cooked, chopped bacon.

12. Pour the mac and cheese into your oven-safe casserole dish. Sprinkle the remaining Parmesan cheese on top.

13. Bake in the preheated oven for about 20-25 minutes, or until the cheese on top is golden and bubbly.

14. Allow your Bacon Mac and Cheese to cool for a few minutes before serving.