LEMON VOLCANOES
Steps:
- Make Classic Sugar Cookies with 1 cup granulated sugar total (omit confectioners') and lemon zest instead of orange; omit baking powder. Chill. Pulse 1/4 cup granulated sugar and 1 tablespoon lemon zest in a food processor. Roll dough into two 1-inch-thick logs and roll in the lemon sugar. Freeze logs 20 minutes, then slice 1 inch thick. Bake 20 to 25 minutes at 325 degrees.
GRILLED POTATO VOLCANOES RECIPE BY TASTY
Here's what you need: large russet potatoes, grated cheddar cheese, cream cheese, green onion, bacon, sour cream, green onion
Provided by Claire Nolan
Categories Snacks
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the grill to 400˚F (200˚C).
- Thoroughly scrub the potatoes and poke a few holes in them to vent. Wrap in aluminum foil and place on the grill over direct heat to cook for 20 minutes.
- In the meantime, mix 1 ½ cups (150g) of cheddar cheese, the cream cheese, and green onions in a medium bowl until well-combined. Set aside.
- Remove the potatoes from the grill and let them rest until they are cool enough to handle. Unwrap each potato and cut off the ends so they can stand up. Using a melon baller or a spoon, carve out the center of each potato, being careful not to make the walls too thin, and to leave a bit of thickness at the bottom as well. Fill the potatoes with the cheese mixture and wrap 2 slices of bacon around each one. Secure the bacon with toothpicks, if necessary.
- Reduce the grill temperature to about 350˚F (175˚C) and place the potatoes on the grill over indirect heat for 30 minutes with the lid closed.
- After 30 minutes, top the potatoes with the remaining cheddar cheese and cook for another 15 minutes. Before serving, garnish with a dollop of sour cream and some green onions.
- Enjoy!
Nutrition Facts : Calories 985 calories, Carbohydrate 60 grams, Fat 60 grams, Fiber 5 grams, Protein 48 grams, Sugar 4 grams
BREAKFAST POTATO VOLCANOES RECIPE BY TASTY
Here's what you need: russet potatoes, bacon, shredded cheddar cheese, eggs, fresh chives
Provided by Julie Klink
Categories Breakfast
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400˚F (200˚C).
- On a cutting board, peel potatoes then cut each in half widthwise.
- Using a melon ball scooper or a metal teaspoon hollow out the potato starting from the cut side, once you have most of the potato hollowed out from that side create a smaller hole on the rounded side and continue hollowing until you can see through the potato.
- Place potatoes in water to avoid discoloration while you finish hollowing out the rest.
- Place potatoes with the smaller hole facing up on a parchment paper-lined baking sheet.
- Wrap one piece of bacon and each potato, tucking in the end of the bacon so it stays in place. You might need to use a toothpick to hold the bacon in place.
- Bake for 45 minutes, or until bacon reaches desired crispiness.
- Allow potatoes to cool slightly then press cheddar cheese into the bottom of the potato.
- Crack an egg over the top hole of the potato being careful not to let too much of the egg white pour over the side.
- Sprinkle chives over the egg.
- Bake for 6 to 12 minutes depending on how well done you would like your eggs.
- Let cool before serving.
- Enjoy!
Nutrition Facts : Calories 475 calories, Carbohydrate 28 grams, Fat 26 grams, Fiber 2 grams, Protein 28 grams, Sugar 1 gram
VOLCANOES
In February 2008, I traveled with Dave to Deauville, France, for the third annual Omnivore Food Festival. The two of us were like fish out of water in this off-season beach town. Straight off the plane from New York and jet-lagged, we were left to our own devices in the tiny, remote town to gather Asian ingredients for a kimchi demo. We agreed to wake up at 6 a.m. the next day to get breakfast and get going. We met drowsy and confused in the empty hotel lobby and proceeded to sleepwalk through the ghost town until we could smell fresh-baked bread and saw a light on in the only bakery in town. Dave took charge and pointed at nearly everything in the joint, as that's how we eat when we're abroad. "I'm full" is not a phrase you're allowed to use-such is the price of traveling with chef Dave Chang. We found a bench outside and unwrapped this mound of bread that looked like it had some sort of creamy gravy inside. Still half-asleep, we wrestled the filled bread ball out of the bag and bit in. When you are having a food moment, it's like tasting food for the first time. Your eyes open wide and then close, as if in slow motion. You chew as if no food with flavor has ever touched your tongue before and what you are eating at that very moment is what will shape all future food opinions you will ever have. That was our 6:05 a.m. February morning in Deauville. Neither of us speaks French, so we decided to call it what it was, a volcano-an explosion of potato, lardons, and cheese like no other. We raced each other to the bakery every subsequent morning that week. And on the plane ride home, we agreed that if and when we opened a bakery, it must serve our very own volcano.
Yield Makes 4 volcanoes
Number Of Ingredients 6
Steps:
- Heat the oven to 375°F.
- Punch down and flatten the dough on a smooth, dry countertop. Use a dough cutter to divide the dough into 4 equal pieces. Use your fingers to gently stretch each piece of dough out into a mini pizza about 6 inches wide.
- Divide the onions equally among the rounds, plopping them in the center. Grab the scalloped potatoes from the fridge and cut into four 3-inch squares. Use an offset spatula to wrestle each square of potato gratin out of the baking pan and onto a dough round, directly on top of the onions.
- Take the edges of each dough round and pinch together to seal so that there is no speck of onion or potato in sight, then gently roll the ball between the palms of your hands to ensure the volcano has a nice, round, dinner roll-y shape. Arrange the volcanoes, seam side down, 5 inches apart on a parchment-or Silpat-lined baking sheet.
- Whisk the egg and water together and brush a generous coat of egg wash on the buns. Use a paring knife to cut a 1-inch-long X in the top of each volcano. Divide the Gruyère evenly among the volcanoes, stuffing it into the X in each one.
- Bake the volcanoes for 25 minutes, or until the dough is a deep, golden brown and the Gruyère cheese on top is caramelized. They are best served warm; allow them to cool for at least 10 minutes before digging in. If you're saving a couple of volcanoes for later, let them cool, wrap them well in plastic, and store them in the fridge for up to 3 days; warm them in the oven before eating.
MASHED POTATO VOLCANOES
Play with your food! This recipe is more of a concept than a recipe that needs to be exactly followed - you can make your mashed potatoes and sauce any way you want them. It's best to give the child their own portion of lava to pour, makes it more fun! Too bad the lava can't actually shoot out of the volcano, we're working on that. Variations of this can be found all over the web, so I have no idea where the idea originated. This is perfectly vegan friendly, as it can be made with rice or soy milk and margarine, in fact it was written that way when I found it at Veg Family. Enjoy!
Provided by BumblingBs
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the diced potatoes in a large saucepan and cover with water. Bring to a simmer, then cover and simmer over medium heat until tender, about 15 minutes.
- When the potatoes are done, drain them and transfer to a mixing bowl. Add the butter and milk and stir. Mash the potatoes well with a potato masher, then add a little salt if desired.
- In the meantime, make the "lava." Heat the milk in a small saucepan. Dissolve the flour in just enough water to make it smooth and flowing. When the milk is hot, stir the dissolved flour slowly into the saucepan. Sprinkle in the salt, then the optional cheese and stir until it is melted. Simmer the mixture gently until smooth and thick. Stir the ketchup into the sauce, but leave some red streaks showing, so that it looks "fiery."
- Divide the mashed potatoes among 4 serving plates. Have everyone shape them into mountains, then press the tops down lightly to flatten. Finally, have them make a small indentation at the very top with their thumb.
- Have the children arrange some of the peas or broccoli florets around the volcano. These are trees and bushes.
- Let each child pour some of the "lava" into the indentation at the top of each "volcano" with a small ladle. It should flow down the sides. It's fine if it drips over the "greenery" too. Eat at once, before the lava solidifies into magma!
Nutrition Facts : Calories 491.9, Fat 14.3, SaturatedFat 8.8, Cholesterol 42.9, Sodium 447.1, Carbohydrate 77.4, Fiber 9, Sugar 5.7, Protein 15.9
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