Caramel sauce

Give 1¼ cups

• ½ cup sugar
• 4 tablespoons unsalted butter
• 3 tablespoons dark corn syrup
• 1 cup heavy cream
• Pinch of salt

1. Combine the sugar, butter, syrup, ½ cup of the cream, and the salt in a heavy 1½-quart saucepan.
2. Bring to a boil over medium-high heat.
3. Boil, uncovered, until the sauce is thickened (there will be large, deep bubbles) and turning a deep tan color, about 11 minutes, stirring almost constantly.
4. Stir in the remaining cream and bring back to a boil, stirring until the caramel melts and the mixture is smooth, about 30 seconds more.
5. The sauce can be made several days ahead and refrigerated.
6. Gently reheat in a double boiler or a microwave oven at high power, for 30 seconds.
7. Serve warm.

BON APPÉTIT

Compound butters

Fresh butter doesn't need much improvement, but with the addition of a few well-chosen flavourings, compound butters can dress up a plain piece of meat, take a vegetable from everyday to elegant, or add a touch of class to a breakfast tray. A few different flavors stored in the freezer are like money in the bank.

Start with ½ cup of the best unsalted butter at room temperature.
Use a spoon or a small spatula to work in the flavouring ingredients until thoroughly blended.
Season to taste with salt if appropriate, and then either put the butter in a serving bowl or roll it in wax paper to make a tube from which you can slice off disks.
Well-sealed compound butter will keep in the refrigerator for up to a week and in the freezer for several months.

• For meat or fish steaks or fillets, set a chilled disk or spoonful of compound butter on the warm meat or fish as it rest after cooking.
• Place disks under the skin of chicken or in the middle of burger patties before cooking.
• Add a dollup to the hot broth of steamed shellfish right before serving.
• To make a quick pan sauce for meat, fish, or pasta, whisk compound butter by the tablespoonful into half a cup of hot, pasta water, stock, or wine (off the flame) until the desired consistency is achieved.

1. Blue cheese and black pepper butter : Work in 2 tablespoons blue cheese and 2 teaspoons freshly ground black pepper. Use on beef, venison, burgers, pork, chicken, pasta, green beans, baked potatoes.
2. Caper and parsley butter : Work in 2 tablespoons drained and coarsely chopped capers, 1 tablespoon chopped flat-leaf parsley, 1 teaspoon lemon juice, ½ anchovy, finely minced. Use on fish, chicken, steamed shellfish, cauliflower.
3. Goat cheese butter : Work in ¼ cup soft cream goat cheese at room temperature. Use on chicken, sweet potatoes, winter squash, pasta, vegetables such as peas, green beans, broccoli.
4. Honey-sage butter : Work in 2 tablespoons honey, 1 tablespoon fresh sage, finely minced. Use on chicken, duck, pork, delicate fish such as trout or tilapia, breakfast muffins or tea scones.
5. Horseradish butter : Work in 2 tablespoons prepared horseradish. Use on beef, burgers, crab cakes, baked potatoes, salmon, ham.
6. Mint-lemon butter : Work in 1 tablespoon finely chopped fresh mint, 2 teaspoons finely grated lemon zest, 1 teaspoon freshly squeezed lemon juice. Use on lamb, white fish, chicken, vegetables such as asparagus, summer squash, peas, green beans.
7. Mustard butter : Work in 1 tablespoon whole-grain mustard. Use on beef, burgers, salmon, pork, chicken, meaty white fish such as cod or halibut, green beans.
8. Orange-rosemary butter : Work in 2 tablespoons orange marmelade, 2 teaspoons finely chopped rosemary. Use on pork, duck, breakfast muffins or tea scones.
9. Peach-sage butter : Work in 2 tablespoons peach or apricot jam, 2 teaspoons finely chopped sage. Use on ham, pork, breakfast muffins or tea scones.
10. Strawberry-tarragon butter : Work in 2 tablespoons strawberry jam, 2 teaspoons finely chopped tarragon. Use on breakfast muffins or tea scones.

BON APPETIT

Caramel apple flipjack

There are few flavours as addictive as caramelized apples, especially as one of the first tastes of the day. This spectacular dish is an A.M. showstopper that's so easy to make you'll impress yourself in your own kitchen before impressing everyone at your table.

Serves 6 or so

- 2 tablespoons of butter
- 1 cup of white sugar
- 2 large unpeeled local apples
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup any kind rolled oats
- 2 tablespoons baking powder
- 1 teaspoon nutmeg
- ½ teaspoon salt
- 2 eggs
- 1½ cups of milk (cow's, rice or soy)
- ¼ cup vegetable oil
- 2 tablespoons brown sugar
- 1 teaspoon vanilla

Melt the butter in your favorite frying pan over medium-high heat.
Gently swirl the pan to evenly coat the bottom, then sprinkle the white sugar over the butter.
Continue heating, gently swirling a bit, until the sugar becomes golden brown and fragrant, about 5 minutes.
Remove the pan from the heat.

Core the apples and slice each one into 8 wedges.
Arrange the wedges cut side down on the caramel to form an attractive outer ring, overlapping as needed, then filling the inside.

In a large bowl, mix well the flours, the oats, the baking powder, the nutmeg and the salt.
In a second bowl, whisk together the eggs, the milk, the oil, the brown sugar and the vanilla.
Pour the wet mixture into the dry one.
Stir with a wooden spoon just until a smooth batter forms.
Carefully pour the batter over the apples.
Bake in an oven 350F 20 to 30 minutes until firm and cooked through.

Gently loosen the sides with a rubber spatula, then cover with a large serving plate.
Carefully invert the works, remove the pan, and reveal your masterpiece.

Serve and share.

BON APPETIT

Greek salad wraps

All the flavors of Greece combine in the fresh-tasting snacks. Perfect for a picnic or lunch in the garden.

Serves 2

- 1 large vine-ripened tomato
- 50 cm piece cucumber
- 6 pitted Kalamata olives
- 2 very large soft tortilla wraps
- 50 gr feta, cubed
- 2 heaped tbsp houmous

Roughly chop the tomato, cut the cucumber into sticks and split and stone the olives.
Heat the tortillas.

Make a row of tomato, cucumber, feta and olives down the center of each warm tortilla.
Spread the houmous around the top and sides of the tortilla.
Fold in the sides to seal in the ingredients and roll up tightly to make a big cigar.
Cut in half and eat with your fingers.

BON APPETIT

Lemon and coriander houmous

This classic healthy dip is a popular favorite. Serve with fresh vegetable sticks, such as carrots, pepper and cucumber.

Serves 6

- 2 x 400 gr cans chickpeas in water, drained
- 2 fat garlic cloves, chopped
- 3 tbsp greek yogurt
- 3 tbsp tahini paste
- 3 tbsp olive oil
- Zest and juice of 2 lemons
- ¼ cup pack fresh coriander

Put everything but the coriander in a food processor, then whizz to a fairly smooth mix.
Season the houmous, then add the coriander and pulse until roughly chopped.

Spoon into a serving bowl, drizzle with olive oil and serve.

BON APPETIT

Sweet and hot shrimp (Thai cooking)

This is a very sweet, almost candy-like dish.

Makes 4 servings

- ½ cup brown sugar
- ¼ cup water
- 2 tbsp fish sauce
- 2 cloves garlic, chopped
- 2 tbsp lime juice
- 1½ tsp chopped fresh red chilies
- 1 pound shrimp, peeled and deveined
- 1 tbsp chopped fresh cilantro leaves

In a saucepan, combine sugar, water, fish sauce and garlic.
Bring to a boil, reduce heat to medium-low and cook for 8 to 10 minutes or until syrupy.
Do not let sauce burn.

Add lime juice and chilies and simmer for 2 minutes.
Taste and adjust seasonings, adding lime juice if necessary.

Add shrimp and cilantro and simmer, stirring, for 2 minutes or until shrimp are just pink.
Do not overcook.

BON APPETIT

Spiced wine (Holiday cheer)

In northern Europe, mulled wine announces the arrival of the Christmas season.

- 1 x 750 ml medium-bodied red wine
- ½ cup sugar
- 8 whole cloves
- 4 lemon wedges
- 4 x 4-inch sticks cinnamon

Bring ingredients to a boil, stirring occasionally, and remove from heat.
Discard cloves.
Ladle wine in 4 glasses and garnish each 1 of the cinnamon sticks and 1 lemon wedge.
Serve hot

Happy Holidays

Chive and cheddar biscuits

Generous amounts of butter and buttermilk impart richness and a tender texture, and the sharp, tangy flavors of fresh chives and cheddar cheese provide a mouthwatering counterpoint.

Makes 6 biscuits

- 2 cups flour
- 2 tbsp baking powder
- ½ tsp baking soda
- 1 tbsp sugar
- 1½ tsp salt
- 8 tbsp cold unsalted butter, cut into thin pats
- ¾ cup buttermilk
- ½ cup shredded sharp cheddar cheese
- ½ cup minced chives
- 2 tbsp heavy cream

Whisk together the flour, baking powder, baking soda, sugar and salt in a bowl.
Using a pastry cutter, work the cold butter into the flour mixture until the butter is the size of small peas.
Add the buttermilk, cheddar and chives to the flour-butter mixture and stir with a fork to form a loose dough.
Turn the dough out onto a floured surface and gently pat into a 6x9-inch rectangle.
Fold into thirds as you would a letter and pat into a 6x9-inch rectangle again.
Dip the edges of a 3-inch round biscuit cutter in flour and punch out 6 biscuits from the dough.
Transfer the biscuits to a parchment paper-lined baking sheet.
Brush the tops with heavy cream and bake in oven 450F until lightly browned, 14-16 minutes.
Serve warm.

BON APPETIT

Garlic shrimp (Thaï cooking)

Garlic, cilantro and black pepper are the trademark seasonings of this extremely popular and quick stir-fried dish.

Makes 4 servings

- 1 pound shrimp, peeled and deveined
- 4 cloves garlic, chopped
- 2 tbsp chopped fresh cilantro leaves
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tsp sugar
- ½ tsp black pepper
- 3 tbsp vegetable oil

In a lare bowl, combine and toss all the ingredients, except the vegetable oil.
Heat a wok or a large skillet over medium-high heat and add oil.
Add shrimp and stir-fried for 3 to 4 minutes, or until shrimp are cooked.
Served shrimp garnished with fresh cilantro and fresh red chili strips.

BON APPETIT

Scallops and shrimps with lemongrass and coconut milk

Makes 4 or 5 servings

- ¾ cup coconut milk
- 3 stalks lemongrass, white part only, cut in 1-inch lengths
- 2 cloves garlic, finely chopped
- 2 shallots, thinly sliced
- 1½ tsp chopped fresh red chilies
- 2 tbsp fish sauce
- 2 tbsp granulated sugar
- ½ pound shrimp, peeled, deveined and halved lengthwise
- ½ pound scallops, quatered
- 1 tbsp lime juice
- 1 tbsp shredded fresh cilantro

In a saucepan, combine the first 7 ingredients and bring to a gentle boil.
Cook for 4 minutes.

Add shrimps and scallops.
Reduce heat and simmer for 3 to 4 minutes, or until scallops and shrimps are just cooked.

Remove from heat and stir in lime juice and cilantro.
Serves with steamed rice.

BON APPETIT

Northern fried chicken

Crunchy crust made with matzo meal, serve it with honey for dipping, collard greens quick-sautéed in brown butter and mashed potatoes with gravy.

Serves 4

- Canola oil, for frying
- ½ tsp hot paprika
- ¼ tsp of each, cayenne pepper, dried basil, dried parsley, garlic powder and onion powder.
- 4 egg whites, beaten
- ½ cup flour
- ½ cup matzo meal
- ¼ tsp baking powder
- 1 x 3-lb chicken, cut into 8 pieces
- Salt and freshly groud black pepper, to taste
- Honey, for dipping

Pour oil into a 5-qt. Dutch oven to a depth of 2 inches.
Heat over medium-high heat until 375F on a deep-fry thermometer.

In a bowl, combine paprika, cayenne, basil, parsley, garlic powder and onion powder, set aside.
Put egg whites in a bowl.
In another bowl, combine flour, matzo and baking powder.

Dip chicken pieces in egg whites and press into matzo mixture to coat.
Shake off excess.
Working in 2 batches, fry chicken until crisp and cooked through, 10-12 minutes.
Transfer chicken to paper towels and season with salt, pepper and reserved paprika mixture.
Serve with honey, if you like.

BON APPETIT

Sweet and spicy Korean fried chiken

Serves 2-4

- Canola oil, for frying
- 5 cloves garlic, minced
- ½ inch pice peeled ginger, minced
- 3 tbsp soy sauce
- 3 tbsp gojujang (Korean chile paste)
- 1½ tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- ½ cup flour
- 1 tbsp cornstarch
- 16 chicken wings or drumettes

Pour oil into a 6-qt pot to a depth of 2 inches and heat over medium-high heat until a deep-fry thermometer reads 350F.

In a food processor, mix the garlic, the ginger, soy sauce, gojujang, rice vinegar, sesame oil and honey and purée.
Transfer the sauce in a bowl and set aside.

Whisk together the flour, the cornstarch and ½ cup water in a another bowl.
Add the chicken and toss to coat.
Working in batches, fry the chicken until golden, 6-8 minutes.
Drain on paper towels

Return the chicken in oil to 350F.
Fry chicken until crisp, 6-8 minutes more.
Drain again.

Toss the chicken in the sauce and serve.

BON APPETIT

New Orleans-style BBQ shrimp

Despite the name, these shrimp are cooked in a skillet, not on a grill, and served with plenty of crusty bread for mopping up that mouthwatering sauce.

Serves 4

- 16 jumbo shrimp, peeled and deveined, tails left on
- 2 tbsp cajun seasonning
- ¼ cup vegetable oil
- 4 cloves garlic, minced
- 2 tbsp minced fresh rosemary leaves
- ½ cup beer
- 6 tbsp tabasco sauce
- 6 tbsp worcestershire
- 5 tbsp lemon juice
- 12 tbsp unsalted cold butter, cut into small pieces
- 1 loaf crusty french bread, for serving

Put the shrimp and cajun seasonning into a bowl and toss to coat, set aside.
Heat a large skillet over medium heat until hot.
Add the oil and garlic to the skillet and cook until the garlic is golden, about 1 minute.
Add the rosemary and cook 2-3 seconds.
Add the shrimp and cook, flipping once, until they start to turn pink, about 30 seconds.
Transfer the shrimp to a large plate and set aside.

Add the beer, tabasco sauce, worcestershire, and lemon juice to the skillet and stir well.
Cook, stirring, until thickened, 7 to 8 minutes.
Remove the skillet from the heat and whisk in the butter, a few pieces at a time (the sauce will start to thicken).
Return the shrimp to the skillet and toss to coat.
Return the skillet to medium heat and cook until the shrimp are cooked through, 2-3 minutes.

Transfer the shrimp and sauce to 4 plates.
Serve with chunks of crusty bread.

BON APPETIT

Ricotta and roasted pepper frittata

Main-course frittata like this one are popular in southern italian region of Calabria, where traditional sheep farming is an enduring way of life and freshly made sheep's milk ricotta is an everyday pleasure.

Serves 4-6

- ½ cup grated pecorino romano
- 2 tbsp. chopped flat-leaf parsley
- 1½ tsp. kosher salt
- 1 tsp. chopped fresh oregano
- 8 eggs, beaten
- Freshly ground black pepper, to taste
- 3 tbsp. olive oil
- 1 large yellow onion, halved and thinly sliced
- 1 small new potato, peeled and diced
- 1 medium red bell pepper, roasted and cut into ¼-inch strips
- ¾ cup ricotta cheese

In a large bowl, whisk together ¼ cup of pecorino, the parsley, ½ tsp. salt, oregano, and eggs and season with black pepper.
Set the egg mixture aside.

Heat oil in a 10-inch ovenproof skillet over medium-high heat.
Add the remaining salt, the onions and potatoes.
Cook, stirring occasionally, until lightly browned and soft, about 20 minutes.

Remove the skillet from the heat.
Add egg mixture and stir to distribute the onions and the potatoes evenly.
Scatter the peppers over the top, spoon the ricotta over the mixture in 6 dollops, and sprinkle with the remaining pecorino.
Bake in the oven 425F until the frittata is lightly browned on top and the center is set, about 15 minutes.
Run a rubber spatula around the edges of the frittata to loosen it, then slide it onto a serving plate.
Season with more black pepper, if you like, cut into wedges, and serve.

BON APPETIT

Smoked salmon waffle with sour cream and caviar

Serves 8

- 4 cups all-purpose flour
- 2 tablespoons baking soda
- 1 teaspoon salt
- 6 eggs, separated
- 3 cups milk
- ½ cup melted butter
- 4 ounces smoked salmon, cut in small dices
- ¼ cup minced green onions

In a large bowl, sift together the dry ingredients.
In a separate bow, whip the egg yolks and add the milk.
Fold the dry ingredients into the egg yolks mixture.
Add the melted butter and mix well.
Beat the egg whites untill stiff and fold into the batter.
Carefully fold in the smoked salmon and green onions.
Bake in a heated waffle iron.

Top with caviar and sour cream.

BON APPETIT

Mussels with cilantro and curry

Serves 8

- 5 pounds mussels
- 2 medium-size Spanish onions, finely diced
- 5 cloves garlic, finely minced
- 2 tablespoons unsalted butter
- 2 tablespoons coriander
- 2 tablespoons curry powder
- 2 tablespoons crushed white peppercorn
- 1½ cups good dry white  wine
- ½ cup water
- 3 bay leaves
- 1 bunch cilantro, coarsely chopped
- 8 thin slices French bread
- 2 tablespoons olive oil
- 1 teaspoon paprika

Wash and debeard the mussels.
In a large pot, cook the onions and the garlic in butter over low heat until the onions are translucent and soft.
Add the coriander, curry powder, white peppercorn and drained mussels.
Stir to coat the shells.
Pour in the wine, water and add bay leaves and cilantro.
Cover and steam over high heat for about 7 minutes until the mussels open.
Arrange the cooked mussels inside heated soup bowls, and pour the strained stock over all.
Garnish with toasted French bread slices dredged in olive oil and sprinkled with paprika.

BON APPETIT

Russian dressing

This is a reduced-calorie, lower-fat version of a classic russian dressing. Serve on leafy greens, as dip with raw vegetables, or as a spread on meat, poultry and cheese sandwiches.

Makes 2 cups

- 2/3 cup reduced-calorie mayonnaise
- 2/3 cup lowfat plain yogurt
- 1/3 cup chili sauce
- 2 tablespoons finely chopped sweet green pepper
- 2 tablespoons finely chopped pimiento
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped onion
- 1 tablespoon lemon juice
- ¼ teaspoon of each, salt and pepper

In a bowl, whisk all ingredients together.

BON APPETIT

Blueberry Slump

2 cups flour
1 ¾ cups sugar, plus more for sprinkling
4 ½ tsp. baking powder
1 tsp. kosher salt
4 tbsp. unsalted butter, cubed and chilled
1 ¼ cups milk
1 ½ lb. blueberries
1 cup fresh orange juice
¼ cup fresh lemon juice
Vanilla ice cream, for serving
1. Whisk together flour, ¼ cup sugar, baking powder, and ½ tsp. salt in a large bowl; add butter, and using your fingers, rub butter into flour until pea-size crumbles form. Add milk, and stir just until a moist dough forms; cover and refrigerate dough until ready to use.

2. Heat oven to 400°. Bring remaining sugar and salt along with blueberries and citrus juices to a boil in a 12″ cast-iron or enamelware skillet over high heat, stirring to dissolve sugar. Remove pan from heat, and using two tablespoons, portion and form chilled dough into 2 to 3″ oval dumplings, and drop them evenly on top of the blueberry mixture. Sprinkle dough dumplings with sugar, and transfer skillet to oven; bake until biscuits are cooked through and blueberry mixture is reduced, about 25 minutes. Serve hot with vanilla ice cream, if you like.

BON APPETIT

Guacamole-Goat Cheese Toasts

Ingredients

• 2 ripe avocados
• 3 tablespoons finely chopped red onion, divided
• 1/2 medium-size jalapeño pepper, seeded and chopped
• 1 garlic clove, pressed
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• 2 1/2 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1/2 cup crumbled goat cheese
• 1 fresh tomatillo, husk removed
• 1 (7-oz.) package miniature white pita rounds
• 2 tablespoons olive oil
• 1 plum tomato, seeded and finely chopped
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Preparation

 Cut avocados in half. Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in 2 Tbsp. red onion and next 5 ingredients. Gently fold in cheese. Place plastic wrap directly on surface of mixture, and let stand at room temperature 30 minutes.

Meanwhile, preheat oven to 375°. Finely chop tomatillo.

 Separate pita rounds lengthwise into two halves. Arrange in a single layer on a baking sheet; drizzle with olive oil.

 Bake at 375° for 6 to 8 minutes or until toasted. Top each with 1 rounded teaspoonful avocado mixture. Stir together tomatillo, tomato, and remaining 1 Tbsp. red onion. Top avocado mixture with tomatillo mixture. Sprinkle with coarsely ground pepper to taste.

1 (8.5-oz.) French bread baguette may be substituted for pita rounds. Cut bread diagonally into 42 (1/2-inch-thick) slices, discarding ends.

BON APPETIT

Oven-Baked Pork Butt

Serve it on buns with the barbecue sauce.


1 (4- to 5-lb.) bone-in Boston butt pork roast

1/4 cup Smoky-Sweet BBQ Rub

Preheat oven to 350°.
Trim 1 (4- to 5-lb.) bone-in Boston butt pork roast. Rinse and pat dry.
Sprinkle with 1/4 cup Smoky-Sweet BBQ Rub. Let stand at room temperature 30 minutes.
Place pork in an aluminum foil-lined 13- x 9-inch pan. Bake 4 to 4 1/2 hours or until a meat thermometer inserted into thickest portion registers 195°.
Let stand 15 minutes.
Shred pork with 2 forks.

BON APPETIT