KUSA - Just because Labor Day has come and gone doesn't mean you have to put away the grill for good.
Chef David Bondarchuck of Denver's Scratch Catering Services showed 9NEWS viewers some fabulous fall recipes.:
In a decorative jar, add any of the following, in almost any combination. Top jar off with Olive oil, and enjoy infused oils brushed on vegetables prior to grilling, or use in salad dressings for a unique twist on vinaigrette. Depending on what type of oils you make-think ahead oils could take up to a few weeks to mature and infuse. Store oil fill jars in a cool dark place until use.
Lemon Rind Strips
Orange Rind Strips
Chiles de árbol (This option can be infused Hot or Cold)
(Hot infusion) Heat oil and simmer chilies in hot oil for about 5 minutes, remove from heat, and allow to cool before pouring into a jar.
Catering's Mini S'mores Tartlets
Graham cracker base: In a food processor, process graham cracker, in a bowl combine graham crackers, pinch of kosher salt, and 6 tablespoons of melted unsalted butter
Press mixture firmly into mini paper baking cups and bake in a 350 degree oven for 12 to 15 minutes until solid and lightly browning. Allow to cool completely.
Ganache: Take one 10 bag of mini chocolate chips (bittersweet) and add 3 Tablespoons of heavy cream, microwave on 30 second intervals and stir to combine, repeat heating and stirring until chocolate is melted and mixture combined.
Using a small 1/2 ounce scoop, portion chocolate ganache on top of cooled and baked graham cracker bottoms. Allow to cool. Chocolate will harden.
Marshmallow Meringue: Over a bain-marie combine 1 and 1/4 cups of granulated sugar and five egg whites. Whip to combine and continue whipping until there are no more sugar granules. Remove from bain-marie, and whip on an electric mixer until meringue is stiff.
Load meringue into a piping bag and pipe "Kiss" shaped tops on the mini s'mores tartlets. Using a small kitchen torch lightly brown the tops and serve!
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