Tartiflette de pommes de terre au fromage - Untested

https://www.marieclaire.fr/cuisine/tourte-de-pommes-de-terre-au-fromage,653411.asp

https://www.cuisineactuelle.fr/recettes/tartiflette-au-comte-199777

Video in the article, useful

150 g de lardons fumés

3 gros oignons

3 gousses d'ail

1 kg de pommes de terre (mona lisa)

40 g de beurre fondu

2 cercles de pâte feuilletée

250 g de comté

1 oeuf

Sel

Poivre

1. Faites dorer les lardons à la poêle, sans matière grasse. Retirez-les. Dans le gras qu'ils ont rendu, faites dorer les oignons émincés. Ajoutez l'ail écrasé au presse-ail. Après 2 min, laissez refroidir.
2. Pelez, lavez, puis coupez les pommes de terre en rondelles. Séchez-les dans un torchon, puis mélangez-les au beurre fondu.
3. Sur la première pâte feuilletée, à 2 cm des bords, étalez une couche de pommes de terre en les faisant se chevaucher.
4. Salez, poivrez, répartissez les oignons, les lardons et le fromage coupé en lamelles.
5. Recouvrez avec le reste de pommes de terre, salez, poivrez.
6. Mouillez le pourtour de la pâte, et posez la seconde pâte sur le tout. Soudez les bords.
7. Badigeonnez la surface d'œuf battu. Avec la pointe d'un couteau, sans appuyer, dessinez des losanges.Au centre, insérez une cheminée, faite d'aluminium roulé.
8. Enfournez 20 min à 210 °C. Couvrez d'une feuille d'aluminium, et poursuivez la cuisson 25 min.

UK Flapjacks - Untested

https://www.errenskitchen.com/classic-british-flapjacks/#wprm-recipe-container-15573

https://www.daringgourmet.com/british-flapjacks/#recipe

½ cup salted butter (1 stick) cubed

½ cup brown sugar packed

5 Tbsps golden syrup or maple syrup

1 tsp vanilla

2⅓ cups quick-cooking oats See notes for using old fashion oats

1. Preheat the oven to 325°F/163°C (with the fan or convection setting turned off)
2. Grease and line an 8-inch square baking pan.
3. Melt the butter in a pan over medium-low heat. Add the brown sugar, syrup, vanilla and cook until the sugar is dissolved and fluid. Remove from heat and whisk until there is no visible melted butter and the mixture resembles melted caramel.
4. Add the oats and mix until well coated.
5. Spread into the prepared pan and press evenly with the back of a spoon or spatula.
6. Bake until they start to firm. This will take 20–30 minutes, use the shorter cooking time for more chewy flapjacks and longer if you prefer them crisper. The flapjacks will firm and crisp more as they cool.
7. Store covered at room temperature for up to 3 days.

Homemade Golden Syrup - Untested

https://www.daringgourmet.com/how-to-make-golden-syrup/#recipe

1 1/4 cups water (300 ml)

4 cups (800 g) cane sugar (for a deeper flavor you can substitute a little bit of brown sugar if desired but will need to use a digital thermometer *see Notes)

2 TBSPS lemon juice

1. Place the sugar and water in a saucepan and stir to combine. Bring it to a boil, stirring regularly to prevent burning until the sugar is dissolved. Stir very gently to prevent sugar water from splashing up the sides of the saucepan.  Once boiling gently stir in the lemon juice or citric acid. Reduce the heat to a very low and gentle simmer (I use "3" on my induction cooktop but this will vary from cooktop to cooktop) Leave the saucepan uncovered. DO NOT STIR the syrup again.  Let it simmer on very low for 40-60 minutes or longer until the sugar is a rich amber color.  If you're using a thermometer the temperature should be about 240-250 degrees F.
2. Note: If your syrup is too thick and stiff you can reheat it, adding a little bit of water. If your syrup is too runny then you need to let the syrup caramelize longer.
3. Turn off the heat, let it sit for a few minutes, then pour the hot syrup into a glass jar and let it cool completely before closing the jar with tight sealing lid.
4. Store your golden syrup at room temperature where it will keep for several months.
5. This makes approximately 3 cups of golden syrup.

NOTES

If your using substituting a little brown sugar it will make it difficult to judge the "doneness" of the syrup based on appearance; using a digital thermometer is recommended.

Liverwurst sausage - Untested

https://www.thespruceeats.com/homemade-liverwurst-recipe-1808482

1 pound fresh pork liver, cubed

3/4 pound lean pork butt, cubed

1/4 pound pork fat, cubed

1 large sweet white onion, finely diced

3 tablespoons powdered dry milk

1 teaspoon freshly ground white pepper

1 1/2 teaspoons salt, or more to taste

2 teaspoons paprika

1 teaspoon sugar

1/2 teaspoon marjoram

1/2 teaspoon finely ground coriander

1/4 teaspoon mace

1/4 teaspoon allspice

1/4 teaspoon ground cardamom

1. One at a time, put cubes of liver, pork butt, and pork fat through a fine blade of a grinder.
2. Combine all 3 and grind them together.
3. Sprinkle onion, powdered dry milk, white pepper, salt, paprika, sugar, marjoram, coriander, mace, allspice, and cardamom over ground meat and mix thoroughly with your hands.
4. Put mixture through the fine blade of grinder 2 more times, chilling mixture for 30 minutes between grindings.
5. Pack mixture into muslin casing. It helps to fold the open end down over itself to get things started. This makes it easier to reach the bottom. Pack meat as firmly as possible.
6. Stitch open end closed or firmly secure it with a wire twist tie.
7. Place liverwurst in a large pot and add enough water to cover liverwurst by 2 or 3 inches; bring the water to a boil. Put sausage in boiling water and place a weight on it to keep it submerged. Two or 3 large dinner plates work just fine.
8. When water returns to a boil, reduce heat so that water barely simmers. Cook for 3 hours.
9. Drain hot water and replace it with an equal quantity of ice water. Let liverwurst sit in ice water until it is cool.
10. Place liverwurst in refrigerator and chill overnight. Remove the muslin casing.

Profiteroles - Untested

https://www.cookingchanneltv.com/recipes/laura-calder/profiteroles-2042347

https://www.theflavorbender.com/how-to-make-perfect-choux-pastry/#:~:text=Usually%20profiteroles%20or%20eclair%20shells,should%20never%20ever%20be%20soggy.

1 - Wow, did I ever screw it up, but we're making the best of it. I made a mistake at the very beginning by add the flour along with the water, butter and sugar. Oh well. When I put it in the piping bag to make the little balls, it was so liquid it wouldn't stay in the bag! I ended up pouring it in a cake tin and making some Creme Anglaise (successfully) to enjoy it nonetheless. So either my eggs are too big, or there is some magical alchemy that happens if I follow the instructions. But what made me think it was ok was when I was cooking the batter it behaved like the Gougere did, pulling away from the sides and all.

1½ cups water

3/4 cup/170 g butter

4 teaspoons sugar

Pinch salt

1 1/2 cups/185 g all-purpose flour

6 eggs, lightly beaten

1 1/2 teaspoons pure vanilla extract

Milk, for glaze

Chocolate Sauce:

1 cup/250 ml heavy cream

8 ounces/225 g bittersweet chocolate, finely chopped

Assembly:

12 scoops vanilla ice cream

For the choux balls: 

1. Preheat the oven to 375F. 
2. In a large sauce pan mix together the water, butter, sugar and salt and bring to a boil. 
3. Remove from the heat and add the flour all at once, beating until it forms a ball and pulls away from the sides of the pan. 
4. Return the pan to the heat for a minute or two and beat to dry it out a little. (Removing moisture will allow the paste to absorb more egg, which will ultimately make the puffs lighter.) 
5. Remove the pan from the heat. Beat in the eggs, the equivalent of one at a time, until fully incorporated. (Do not try to add them at once because they can't be incorporated quickly enough, it makes a total mess, and furthermore you may not need all of them.) 
6. After the third addition of egg, add only enough to make dough that will fall, glossy and heavy, from the spoon. 
7. Beat in the vanilla. 
8. Spoon the dough into a piping bag. 
9. Mix a bit of milk into any remaining egg (if no egg left, use only milk). Have at the ready with a pastry brush for glazing. 
10. Pipe the dough into evenly-sized (about 1 inch/2.5 cm) balls on a nonstick baking sheet, leaving a good 2 inches/5 cm between them so they have room to expand. 
11. Brush the tops with the glaze and press the snouts down with a fingertip. 
12. Bake until puffed up, light, dry and golden, 25 to 30 minutes. Cool on a wire rack, so they can breathe all around and will keep their shape and not go soggy. 

For the chocolate sauce

1. Heat the cream in a saucepan just to the boiling point. Turn off the heat, and add the chocolate. Let sit a minute to melt, and stir until smooth, adding more cream to thin, if needed. For assembling: Slice 12 choux balls in half (reserve the remainder for another use). Put a scoop of vanilla ice cream on the bottom half of each, then replace the tops. Arrange 3 on each serving plate, and drizzle over chocolate sauce to each person's liking.

Mazzafegati, Italian liver sausage - Untested

https://honest-food.net/making-wild-boar-mazzafegati/

1 pound pork liver, partially frozen

1 pound pork fat

3 pounds pork shoulder

36 grams kosher salt, about 3 level tablespoons

55 grams pine nuts, about a half cup, toasted

30 grams sugar, about 2 level tablespoons

15 grams ground coriander seed, about 2 teaspoons

5 garlic cloves, chopped

5 grams black pepper, about 1 tablespoon

Zest from 3 tangerines or oranges

1/2 cup sweet white wine, such as Muscat

Hog casings

1. Chill the meat until it is almost frozen by putting it in the freezer for an hour or so. Take out some hog casings and set in a bowl of warm water.
2. Chop meat and fat into 1 inch chunks. Combine all the spices with the meat (except the wine), mix well with your hands and let it rest in the fridge for about an hour.
3. Grind through your meat grinder (you can use a food processor in a pinch, but you will not get a fine texture) twice, first using the coarse die, then the fine one. If your room is warm, set the bowl for the ground meat into another bowl of ice to keep it cold.
4. Add the sweet wine and mix thoroughly either using a Kitchenaid on low for 60-90 seconds or with your (very clean) hands. Mixing is important to get the sausage to bind properly. Once it is mixed well, put it back in the fridge.
5. Stuff the sausage into the casings all at once. Twist off links by pinching the sausage down and twisting it, first in one direction, and then with the next link, the other direction. (This video shows how I do it.) Or you could tie them off with butcher’s string.
6. Hang the sausages in a cool place for up to a day (the colder it is, the longer you can hang them). If it is warm out — warmer than 70F — hang for one hour. Once they have dried a bit, put in the fridge until needed. They will keep for at least a week in the fridge.
7. If you are freezing the sausages, wait a day before doing so. This will tighten up the sausages and help them keep their shape in the deep-freeze.

Terrine de foie de porc - Untested

https://www.marieclaire.fr/cuisine/terrine-de-foie-de-porc,1205752.asp

https://www.tompress.be/A-10001553-recette-de-la-terrine-de-foie-de-porc-de-jacques-bernadou.aspx

https://www.marmiton.org/recettes/recette_confit-de-foie-de-porc_26621.aspx

500 grams pork liver

500g pork loin

500g lard or fatty bacon (1kg lard de porc/200g jambon ou lard gras)

1/4 cup brandy (option 1 Tbsp ea. Armagnac, red port wine)

1 tsp sugar

1 tsp quatre-epices (2 pincées/1 cuillère à soupe rase)

1/4 tsp (to a pinch) nutmeg

15g salt

1g pepper

Thyme?

1 caul (optional)

1. Grind or finely chop the meat. (Could I just put everything in a food processor and blend? It would be good to figure out how to do it by hand too, though.)
2. Mix all the ingredients together (except for the caul if using).
3. If using a caul, line a (?x?) baking dish or terrine dish. Fill with the meat mixture and wrap the caul over the mixture. 
4. Preheat the oven to 425F. Bake in a bain-marie for 1½ hours.

On peut également mettre ce confit en bocaux. La cuisson pour le stériliser sera de 3 heures.