Lightning Bolt Cheese Bites Food

LOBSTER MAC AND CHEESE BITES

Steps:

• Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions for al dente. Drain and set aside.
• Melt 3 tablespoons of the butter in a medium saucepan over medium-high heat. Whisk in 1/4 cup of the flour and cook until bubbling, about 1 minute. Whisk in the milk and 2 teaspoons salt and bring the mixture to a boil. Reduce to medium heat and cook, whisking occasionally, until thickened and the flour taste is gone, about 6 minutes. Remove from the heat and whisk in the Parmesan and mascarpone until melted and smooth. Fold in the macaroni, lobster and chopped tarragon.
• Put the Muenster and Gruyere in a large bowl. Add the macaroni mixture and fold until just combined. Spread the mixture evenly over a quarter baking sheet and freeze until just solid, about 1 hour.
• Set up a breading station with 3 shallow dishes: Mix 1 teaspoon salt and the remaining 1 cup flour in the first dish. Beat the eggs and 1 teaspoon salt in the second dish and add the breadcrumbs and 1 teaspoon salt to the third dish.
• Cut the chilled macaroni mixture into 1-inch squares with a paring knife. Coat each square in the flour, then dip in the egg, letting any excess drip off. Press into the breadcrumbs and transfer to a baking sheet. Freeze for 10 minutes.
• Meanwhile, fill a large, heavy-bottomed pot with 2 inches of oil and set over medium-high heat. Heat until a deep-frying thermometer registers 375 degrees F.
• Fry the breaded macaroni squares in batches until golden brown on the outside and hot in the middle, about 2 minutes. Bring the oil temperature back up between batches.
• After the last batch, bring the oil temperature back up again. Add the tarragon leaves, parsley and chives in 1/4-cup batches to the hot oil and fry until the water is released and the herbs are no longer bubbling, about 30 seconds. Drain on paper towels and season with salt.
• Put the lemon zest and remaining 8 tablespoons butter in a small saute pan and heat until melted and foamy.
• Drizzle the mac and cheese squares with the lemon butter and sprinkle with the fried herbs. Serve with lemon wedges.

STRAWBERRY DAIQUIRI BITES

Steps:

• Stir the rum and lime juice together in a large measuring cup. Poke the strawberries all over with a toothpick. Nestle them stem-side up in a 9-by-5-inch loaf pan, wedging them together as much as possible so they stand upright. Pour the rum mixture over the top and refrigerate for at least 6 hours and up to overnight.
• Drain the rum mixture and save to turn into a beverage (see Cook's Note). Put the sugar on a plate and roll the strawberries in it to coat. Transfer to a serving platter and serve immediately.

BUCKY BITES

Steps:

• Toss 1 pound cheese curds with 1 tablespoon flour; set aside. Whisk 1 cup each flour and lager with 1/2 teaspoon paprika. Working in small batches, dip the curds in the batter using a slotted spoon; let the excess drip off, then deep-fry in 1 inch of 375 degrees F vegetable oil until golden, about 1 minute. Drain on paper towels. Mix cup mayonnaise with 1 grated small garlic clove; serve with the fried cheese curds.

LIGHTNING BOLT CHEESE BITES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C/gas mark 5). Line a large baking sheet with parchment paper. Put the flour, salt, and butter in a bowl and rub the butter in with your fingertips until the mixture resembles breadcrumbs. Stir in the cheese and egg yolk and stir with a round-bladed knife or pastry cutter until the mixture comes together to form a crumbly dough that holds together when pinched. Mold into a flat square shape.
• Turn the dough out onto a lightly floured surface and roll out to a square measuring slightly larger than 9 inches (23 centimeters). Trim the edges to neaten. Cut lengthways into four even-sized strips. Cut across the dough at 1 1/2-inch (4-centimeter) intervals so that you finish up with 24 rectangles. Cut each rectangle diagonally in half.
• To shape each lightning bolt, take the two halves of a rectangle and reposition them on the baking sheet so the points face away from each other and two of the long sides meet. Push the pieces firmly together so they don't fall apart after baking. Repeat with the remaining pieces.
• Brush the bolts with beaten egg and use your fingers to sprinkle the chili powder in a fine dusting. Bake for 12 to 15 minutes until pale golden. Leave to cool on the baking sheet.