Grape and Champagne Sorbet

[sarah]

~3 cups seedless red grapes
3/4 cup Champagne or sparkling wine (I used Prosecco)
1/2 cup sugar
1/4 cup frozen Concord grape juice concentrate, thawed
Few pinches of ground cinnamon

Puree grapes in blender. (Puree very well; I left a good bit of intact skin and didn't care for the final texture. D liked it, though.)

Combine Champagne, sugar, juice concentrate, 1/4 cup water, and cinnamon in bowl; add 1 1/2 cups grape puree. Stir until sugar dissolves.

Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze until firm, at least 4 hours and up to 2 days.

via Bon Appetit magazine

Hasselback Potato Gratin

[sarah]

3 ounces finely grated Gruyère or comté cheese (or any soft cheese)
2 ounces finely grated Parmigiano-reggiano
2 cups heavy cream (1 pint)
2 medium cloves garlic, minced (I use 4)
1 tablespoon fresh thyme leaves, roughly chopped
Kosher salt and freshly ground black pepper
3 pounds russet potatoes, peeled and sliced 1/8th-inch thick on a mandoline slicer (~5 medium potatoes; you can also slice by hand if you've got good knife skills, like D :)
2 tablespoons unsalted butter

Adjust oven rack to middle position and preheat oven to 400°F. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic, and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.

Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in casserole, working around the perimeter and into the center until all potatoes have been added. Potatoes should be very tightly packed. If necessary, slice additional potato, coat with cream mixture, and add to casserole. Pour excess cream/cheese mixture evenly over potatoes until the mixture comes half way up the sides of the casserole. You may not need all excess liquid.

Cover tightly with foil and transfer to oven. Bake for 30 minutes. Remove foil and continue baking until top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.

via Serious Eats