Our Top Recipe Picks for the Holidays


Here are some of our favorite recipes-from decadent to gluten free, breakfast to after-dinner dessert. ENJOY.


Unappreciated Vegetables

By Faith Anaya        


During my research for this month’s column, I came across dozens of recipes for Brussels sprouts, all of which started with a note to the effect of: “This recipe is for everyone who thinks they don’t like Brussels sprouts ….” Actually, the remedies for a dislike of Brussels sprouts are simple: do not boil them; do not serve them whole and do not serve them plain. Instead, serve this superfood roasted or sautéed, halved or shredded, with contrasting flavors and textures like lemon, cream or nuts … and include some salt. Similarly for cauliflower and beets, the way they are cut, cooked and seasoned makes all the difference.”


Shredded Brussels Sprouts with Bacon and Pecans

This combination of flavors and textures works whether you sauté on the stovetop or roast in the oven. For a variation, use as a sandwich filling with either multi-grain or other dense artisan bread.


4 cups sliced Brussels sprouts, about 1 ½ pounds

5 ounces diced bacon

1 lemon, scrubbed, zested and juiced

½ cup toasted pecans, chopped or ½ cup toasted pine nuts

Salt and pepper, to taste


To sauté on the stovetop: Cook the bacon in a large skillet until crisp. Remove bacon to drain; reserve the grease. Put Brussels sprouts into skillet and sauté in bacon grease just until sprouts begin to wilt, about 4 minutes. Add bacon plus lemon juice, zest and nuts. Toss to combine and sauté an additional 1 to 2 minutes to rewarm bacon. Do not overcook — sprouts will be crunchy and should still be bright green. Serves four.

To roast in the oven: Instead of zesting and juicing the lemon, slice it in half lengthwise, then thinly crosswise. Cook the bacon in a skillet until crisp. Remove bacon to drain; pour reserved grease over sliced Brussels sprouts. Add the lemon slices and toss to combine. Spread in a thin layer onto a foil-lined sheet pan with sides. Roast at 375 degrees for approximately 20 minutes. Transfer to a serving bowl and sprinkle over the cooked bacon and nuts. Serve immediately. Serves four.

Note: If you prefer not to use the bacon grease, substitute 1 tablespoon of canola oil.



By Faith Anaya, photography by Janet Warlick

Anyone who has read Michael Pollan’s essay on corn in The Omnivore’s Dilemma knows corn is in everything these days. Our ancestors were happy to have it and it often was the only choice, so they found lots of ways to transform it into sustenance.

Crescent Dragonwagon sums it up best in The Cornbread Gospels: “Every part of the corn plant — the second-most plentiful cereal grown on earth for human consumption — serves us in some way. The husks of corn are traditionally used in making tamales, the kernels for food, the stalks for cattle and hog food (silage) and the silks for medicinal tea. You can fry in corn (corn oil), bake with it (cornmeal, of course), snack on it (popcorn, tortilla chips), sweeten with it (corn syrup), thicken with it (corn starch) and get drunk on it (bourbon).”

There are legions of recipes for muffins, pancakes, fritters and salads using cornmeal and cornbread. I decided to offer some contrasting choices, traditional and unexpected, for this month: skillet cornbread; cornbread; cornbread stuffing; cheddar polenta; and a lovely pear cornmeal tart for dessert.

Not Exactly Cornbread

This recipe is a personal favorite. It’s definitely not traditional; this buttery cornbread is spruced up with dried fruit. I really like the contrasting flavor the fennel seed provides.


Dry Ingredients:

1 1/3 cups all-purpose flour

2/3 cup yellow cornmeal (not coarse)

1/3 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt


Wet Ingredients:

1 stick unsalted butter, melted and cooled

2 large eggs

1 1/2 cups well-shaken buttermilk



1/2 cup golden raisins

1/2 cup dried cranberries

1 1/2 tablespoons fennel seeds, optional



Preheat oven to 375 degrees. Melt butter and set aside to cool. Butter and flour 2 medium loaf pans, 8 inches by 4 inches by 3 inches. Line with parchment paper for easy removal. Coarsely chop raisins, cranberries and fennel seeds, if using, with two or three pulses in the food processor. Stir together dry ingredients in a large bowl. Whisk wet ingredients together in a separate bowl.



Add the wet ingredients to the dry ingredients and stir just to combine. Stir in the chopped fruit. Divide the batter into the loaf pans, smooth the tops and let stand for 10 minutes. Bake in the middle of the oven until tops are pale golden and a tester comes out clean, about 35 to 40 minutes.

Cool in pans about 10 minutes then turn onto a rack and cool completely.

Notes: Currants can be substituted for golden raisins and fresh or frozen cranberries if you don’t have dried. Don’t skip the “let stand 10 minutes” step.

Adapted from Gourmet Magazine



Black Bean Chili with Avocado Salsa

Taken from our January 2014 issue-by Faith Anaya/Photography by Janet Warlick. Adapted from Delia Smith’s Winter Collection.


Black Bean Chili with Avocado Salsa

An old favorite, this recipe uses chicken and takes advantage of cilantro, lime and avocado to provide flavor contrast and to dress up the dish.


For the Chili:

2 whole boneless breasts of chicken, cut into pieces

2 14-ounce cans black beans, drained

1 tablespoon finely-chopped fresh cilantro stems, leaves reserved for salsa

2 tablespoons olive oil

1 medium onion or 1 large shallot, finely chopped

1 garlic clove, crushed

2 4-ounce cans chopped green chilies

1 rounded tablespoon plain flour

1 14-ounce can diced tomatoes

1 large red bell pepper, deseeded and chopped small

Juice of 1/2 lime, more to taste

Salt to taste

Sour cream to garnish


Strip the leaves off the cilantro stems, and reserve the leaves in the fridge until ready to prepare salsa. Chop the stems finely. Heat 1 tablespoon of olive oil in a heavy 4-quart saucepan, and cook the onions, garlic, cilantro stems and chilies gently for about 5 minutes. Transfer onion mixture to a bowl, add 1 tablespoon of oil to the pot, and brown the chicken pieces in the pot. Stir frequently to brown and slightly cook all sides and pieces. Return the onion mixture to the pot, and sprinkle in the flour, then add the beans, followed by the tomatoes. Stir well, and bring it up to the simmering point. Simmer covered for 30 to 40 minutes. Stir in chopped bell pepper after 20 minutes.


For the Salsa:

1 cup grape tomatoes

1 ripe avocado

1 teaspoon finely-chopped red onion or shallot

Juice of 1/2 lime

Reserved chopped cilantro leaves

A few drops Sriracha sauce

Salt and freshly-milled black pepper


Prepare just a few minutes before serving. Finely chop the tomatoes. Halve the avocado, remove the pit, cut each half into fourths, and peel off the skin. Chop finely. Combine half the cilantro leaves and all other ingredients into a bowl, and season with Sriracha, salt and pepper to taste.

To Serve: 

Just before serving chili, add salt to taste; and stir in lime juice and remaining cilantro leaves. Divide into bowls. Pass the salsa and offer sour cream for garnish. Serves four.




Balsamic Marinated Roasted Portabella Mushrooms

Taken from our October 2013 issue-Dr. Meenakshi Budhraja-A practicing physician and a culinary instructor at Pulaski Technical College Culinary Arts and Hospitality Management Institute.


4 Large Portabella Mushrooms, stems removed/reserved, gills removed

2 cloves Garlic, minced

1 teaspoon Fresh Thyme, chopped

2 tablespoons Balsamic Vinegar

6 tablespoons Olive Oil, add extra as needed.

Kosher Salt and Pepper to taste.

In medium bowl, combine garlic, thyme, and balsamic vinegar. Slowly drizzle the olive oil into the bowl whole while whisking furiously. Add the salt and pepper to taste. Marinate the mushroom in the vinaigrette for at least one hour.

Preheat oven to 375 degrees. Heat a skillet on medium-high heat. Add about 1 tsp. olive oil to the pan. Sear the mushroom caps on both sides till slightly brown. Reserve any left over marinade. Place the seared mushroom caps on a baking sheet and cook in the over until the mushroom are tender and cooked through, about 20-30 minutes. Remove from the oven, place back in the marinade and refrigerate until ready to use.






French Toast, Grilled

By Faith Anaya

The best results in our testing were from thickly sliced artisan bread, soaked and rested, then cooked in butter on the stove top in a cast-iron skillet. The finish was a slightly crunchy exterior, moist interior and complimentary flavors. We served it topped with fruit and a yogurt-honey sauce.


½ cup milk or cream

2 large eggs

4 1-inch slices of artisan bread, stale Pugliese preferred

butter, for cooking

½ cup plain, nonfat Greek-style yogurt

2 tablespoons honey

1 cup blueberries, raspberries, pomegranate seeds or combination (frozen is OK)


Whisk milk and eggs together in a pie pan. Add the bread; turn to coat both sides. Allow to soak as long as 24 hours. When ready to cook, melt a bit of butter in a large skillet over medium-high heat. When the butter foams, add the bread. Cook until the bottom is lightly toasted, about 3 minutes. Turn and cook another 2 to 3 minutes. Make the topping, if using: combine yogurt, honey and lemon juice. Serve immediately. Yields four servings.




French Toast, Baked

If you are serving for a large crowd, casserole-style preparation may be easier. This is best assembled beforehand. If you prefer, you can add fruit to the baking dish just before it goes into the oven, instead of adding afterward. Alternately, grill the bread on the stovetop and then layer with fillings and toppings; serve in baking dish.


1 cup milk or cream

4 large eggs

½ teapsoon vanilla

¼ teaspoon cinnamon

1/8 teaspoon salt

4 1-inch slices of artisan bread, stale Pugliese preferred

butter, to grease baking dish

½ cup plain, nonfat Greek-style yogurt

2 tablespoons honey

1 teaspoon lemon juice, optional

1 cup blueberries, raspberries, pomegranate seeds or combination (frozen is OK)

Butter an 8-inch by 8-inch baking dish. Arrange the bread in the dish. Whisk milk, eggs, vanilla, cinnamon and salt together; pour over the bread. Cover and refrigerate; soak at least 30 minutes or as long as 24 hours. When ready to bake, preheat oven to 350 degrees. Bake for 30 to 35 minutes, until the top is golden and crispy. Make the topping, if using: combine yogurt, honey and lemon juice. Serve immediately with fresh fruit and a yogurt-honey sauce. Serves four.



Maple Caramel Bacon Crack

Author: Hayley Parker, The Domestic Rebelmaple-caramel-bacon-bites
Prep time: 
Cook time: 
Total time: 
Serves: 6-8


  • 1 lb. bacon
  • 1 pkg Pillsbury crescent rolls
  • ½ cup maple syrup
  • ¾ cup brown sugar


  1. Preheat oven to 325 degrees F. Line a rimmed baking sheet (like a 15×10) with parchment paper and lightly grease the parchment with cooking spray. NOTE: this recipe was originally made with foil. Since people have had issues with the foil, I recommend using parchment paper. Unroll the crescent rolls into one single plane of dough and pinch any perforations together to seal. Stretch the dough out to fit the size of the pan with your hands so it’s even. Prick the dough with a fork all over. Set aside.
  2. Meanwhile, cook your bacon. I like cooking mine in a skillet, but you can bake it – whichever you prefer. Cook it until it’s technically safe enough to eat and just about done, but still lighter in color and not quite crispy. You don’t want it fully cooked and crispy as it will continue to cook in the oven. I pulled mine out of the pan right when they were a medium-pink color. Drain the bacon on a paper towel-lined plate.
  1. Drizzle ¼ cup of the maple syrup over the crescent roll dough. Sprinkle with about ¼ cup of the brown sugar. Top with torn pieces of the cooked bacon. Drizzle the remaining maple syrup on top of the bacon pieces, and top with the remaining brown sugar.
  2. Bake for approx. 25 minutes or until bubbling and caramelized. Remove from the oven and allow the pan to come to room temperature or warm to the touch before cutting or breaking into pieces. You can serve this at room temperature or slightly warmed. It tastes best the day of, but can be eaten the next day if stored airtight.



Bourbon Whipped Sweet Potatoes with Five Spice Pecans

Here’s a way to take your sweet potatoes up a notch or two: top them with pecans that combine sweet and spicy to round out the flavor profile. Once you taste the pecans, you won’t miss the marshmallows. I promise.

By: Faith Anaya::Photography by Janet Warlick


2 large sweet potatoes, scrubbed and dried

4 tablespoons bourbon

4 tablespoons butter, divided

2 medium shallots, finely chopped

2 cloves garlic, peeled and chopped

2 teaspoons chopped fresh rosemary leaves

½ teaspoon ground ginger

¼ teaspoon black pepper


Bake potatoes until tender, about 50 minutes, at 375 degrees. When the potatoes are cool enough to handle, peel — discard peels — and put the potatoes in a large mixing bowl. While the potatoes are cooling, melt 2 tablespoons of butter in a small skillet over medium heat. When the butter is melted, add the shallot, garlic, rosemary, ginger and pepper and sauté until the shallot is soft and the mixture is fragrant, about 5 minutes. Beat potatoes with bourbon, remaining 2 tablespoons butter and onion mixture. Top with 5 Spice Pecans, recipe below, just before serving.

Yield: 4 portions

Adapted from Gourmet Magazine




Five Cheese Mac ‘n’ Cheese

Editor’s pick for decadence, this pasta is combined with a formal, cooked, béchamel sauce as well as the cheeses. My challenge is how to satisfy traditional cravings with fresh new ideas. So if mac ‘n’ cheese is inviolate on your holiday menus, and you would like to change it up a bit, venture out and try some different cheeses alone or in combination: parmesan, mozzarella, white cheddar, ricotta, Brie, Gruyere, fontina or even Gorgonzola.


kosher salt
1 16-ounce package macaroni, cellentani or other curly noodle
1/4 pound bacon, diced
1 medium onion, diced
5 tablespoons unsalted butter, plus more to butter baking dish
6 tablespoons all-purpose flour
1 tablespoon Dijon mustard
2 1/2 cups whole milk
2 cups heavy cream
1 sprig fresh thyme
1 bay leaf
1/2 teaspoon salt
1 1/2 cups grated fontina
1/2 cup crumbled blue cheese
3/4 cup grated Gruyere
3/4 cup grated white cheddar (Australian)
3/4 cup grated parmesan
3 tablespoons chopped Italian parsley
1/4 cup bread crumbs

Preheat oven to 450 degrees. Butter a 9-by-13-inch glass baking dish. Bring a large pot of water to a boil. Add salt and cook macaroni according to package directions. Drain.
In a large Dutch oven or other heavy pot, sauté the bacon until crisp. Remove bacon with a slotted spoon and reserve. Sauté the onion in the bacon drippings until soft. Add the 5 tablespoons butter to the onion mixture. Melt the butter, stirring with a wooden spoon.
Using a whisk, add the flour and stir constantly until well mixed with the fat, making a roux. Whisk in the mustard. Gradually add the milk and cream, whisking constantly. Add the thyme, bay leaf, and salt. Let come to a simmer, and stir frequently for 15 minutes.
Strain the hot milk mixture into a metal bowl; discard the solids. Working quickly, mix in 1 cup fontina, blue cheese, 1/2 cup Gruyere, 1/2 cup white cheddar, 1/2 cup Parmesan, the reserved bacon and parsley. Stir until all cheese is melted.
Add the cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking dish. Mix the remaining cheese and bread crumbs and sprinkle on top of the noodles. Bake for about 15 to 20 minutes or until bubbling and golden brown. Remove from oven; rest for 5 minutes.

Yield: 6 servings.

via Rick Massa, Food Network




Capi’s Black Bean Chili

Recipe by Trio’s owner and Chef, Capi Peck

Photography by Cindy Momchilov


  • 4 c. dried black beans, sorted and picked over
  • 4 c. diced tomatoes (canned) with their juices
  • 2 large yellow onion, chopped
  • 2 red bell peppers, chopped
  • 1 c. diced green chilies
  • 2 bunches green onions, chopped
  • ½ c. olive oil
  • 2 T. ground cumin
  • 2 T. whole cumin seed
  • 3 T. dried oregano
  • ½ t. cayenne
  • 3 bay leaves
  • 1 T. plus 1 t. paprika
  • 3 T. minced jalapeño peppers
  • 4 cloves minced garlic
  • 2 t. kosher salt
  • 2 c. white wine
  • ¼ c. sugar

Garnishes:  Grated Monterey jack cheese, grated sharp Cheddar cheese, chopped cilantro and sour cream.


Sort beans carefully and rise well. Place in a large stockpot and cover with water.  Cover pot and bring to a boil.  Reduce heat, uncover and cook for 1 ½ to 2 hours or until beans are tender.  Add water if necessary to keep ‘just-covered’.

Heat olive oil in skillet and sauté onions, peppers, jalapeños, garlic, chilies, green onions and whole cumin seeds.  Sauté, stirring often for 5 more minutes.  Add the vegetable spice mixture to the cooked beans and simmer for 10 minutes.  Add white wine and diced tomatoes with their juices.  Heat through, about 20 more minutes.  Taste and adjust seasonings as necessary.

Serve in a bowl with the garnishes above and a blue corn muffin or jalapeño cornbread.

Yield: about 4-5 quarts




 Grilled Peach, Arugula & Goat Cheese Salad




2 firm, ripe peaches

2 large handfuls fresh arugula, about 2 cups

2 large handfuls fresh baby romaine

3 tablespoons fresh goat cheese

1 tablespoon good-quality balsamic vinegar

2 tablespoons best-quality olive oil

Halve peaches and remove pits, but leave skin on. Grill stovetop or outside, cut side down for three to four minutes until brown. Remove skins, chop. Combine all ingredients, except oil and vinegar in a large salad bowl. Refrigerate. Just before serving toss with oil and vinegar. Serves four.

Adapted from Williams-Sonoma.com




Rolled Stuffed Turkey Breast

Prep Time: 15 minutes
Cook Time: 70 minutes
Servings: 10

Ask your butcher to butterfly the turkey breast halves. This involves splitting the meat almost all the way through so it can be opened out like a book. Then the turkey breasts are filled with a savory stuffing, and rolled and tied before roasting. During roasting, the stuffing will absorb the flavorful juices from the turkey.


  • 4 Tbs. (1⁄2 stick) unsalted butter
  • 1 large yellow onion, diced
  • 4 celery stalks, diced
  • 1 fennel bulb, trimmed and diced
  • 2 Tbs. minced mixed fresh herbs, such as
    rosemary, sage and thyme
  • 1⁄3 cup minced fresh flat-leaf parsley
  • Salt and freshly ground pepper, to taste
  • 1 box focaccia stuffing
  • 3 to 3 1⁄2 cups chicken stock, warmed, plus
    more if needed
  • 2 boneless turkey breast halves, each about
    4 lb., butterflied by your butcher and pounded
    to 1⁄2-inch thickness
  • 2 Tbs. olive oil
  • 1 jar turkey gravy base, prepared according to
    package instructions, for serving


Preheat an oven to 425°F.

In a large saucepan over medium heat, melt the butter. Add the onion, celery and fennel and sauté, stirring occasionally, until soft and translucent, about 7 minutes. Add the mixed fresh herbs, parsley, salt and pepper and stir to combine. Transfer to a large bowl. Add the focaccia stuffing and 3 cups of the stock and stir to combine; add more stock if needed to form a moist stuffing. Set aside.

Place 1 butterflied turkey breast on a work surface, with a long side nearest you, and season with salt and pepper. Mound 3 cups of the stuffing in the center, leaving a 1-inch border on each long side. Fold the long side nearest you over the stuffing to enclose, gently pressing on the filling, then roll to form a cylinder; do not roll it too tightly or the filling will slip out of the ends. Using kitchen twine, tie the rolled turkey breast crosswise at 1-inch intervals. Rub the outside of the turkey breast with 1 Tbs. of the olive oil and season with salt and pepper. Repeat with the other turkey breast half. (You will have some stuffing left over.)

Place the remaining stuffing in the bottom of a roasting pan. Set the turkey breast halves, skin side up, on top. Roast for 25 minutes, then reduce the oven temperature to 350°F. Continue roasting until the skin is crisp and an instant-read thermometer inserted into the thickest part of the breasts registers 165°F, about 40 minutes more.

Transfer the turkey breasts to a carving board, cover loosely with aluminum foil and let rest for 5 to 10 minutes. Remove the twine and cut the turkey into 1/2-inch slices. Serve immediately with turkey gravy.

Williams-Sonoma Kitchen.

Gluten-Free Lemon Meringue Pie

Paula Dempsey’s Recipe-Dempsey Bakery

Photography by Janet Warlick



  • ½ cup tapioca flour
  • ½ cup cornstarch
  • ¼ cup potato starch
  • 1 cup sweet rice flour
  • 1 rounded teaspoon xanthan gum
  • ½ teaspoon salt
  • ½ cup margarine
  • ½ cup Crisco, butter flavor
  • 1 egg, cold
  • 1 tablespoon vinegar
  • 4 tablespoons ice water
  • sweet rice flour for rolling
  • dash of sugar, optional


Blend dry ingredients. Cut in margarine and Crisco in small dabs until the size of lima beans. Beat egg; add vinegar and ice water. Stir into flour mixture and form into a ball. Knead a bit, as rice flour crusts can stand some handling. Refrigerate dough for 1 hour or more to chill.

Divide dough; roll out on sweet rice-floured board or plastic wrap. Place in pie tin. If using plastic wrap, invert the dough into the pan; shape before removing the plastic.

For baked crust: Prick pastry with fork on sides and bottom. Bake in pre-heated, 450-degree oven for 10 to 12 minutes or until slightly browned. Cool before filling.

Yields enough for a two-crust, 9-inch pie plus one pie shell.

Adapted from Gluten Intolerance Group

Lemon Pie Filling


  • 1 ¼ cups sugar
  • 1 cup fresh lemon juice (from 6 lemons)
  • ½ cup water
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • 8 large egg yolks (reserve 4 whites for meringue)
  • 4 tablespoons butter, unsalted, cut into pieces and softened


Whisk sugar, lemon juice, water, cornstarch and salt in a large, nonreactive saucepan until cornstarch dissolves. Simmer over medium heat, whisking occasionally until mixture becomes translucent and thickens, about 5 minutes. Whisk in egg yolks carefully so yolks don’t solidify, until combined. Stir in butter. Bring to simmer, stirring constantly until mixture is thick enough to coat spoon, about 2 minutes. Spoon into pre-baked pie shell. Place plastic wrap directly on surface and refrigerate until set and well chilled, at least 2 hours and up to one day.



Chocolate Cream Pie with Graham Cocoa Cornmeal Crust, Salted Caramel and Chocolate Covered Bacon

Recipe from Carol Zoeller of Prairie Grove-she was featured in our October 2011 issue “Real Fair Food”.

Photography by Brandon Markin


1 Cup plus 2 tablespoons sugar

¾ cups buttermilk

3 ½ tablespoons cornstarch

pinch salt

4 egg yolks, large, beaten

4 ounces semisweet chocolate, chopped

1 tablespoon butter

1 teaspoon vanilla

Whip cream


In a saucepan combine sugar, half and half or cream, buttermilk, cornstarch and salt, whisk until smooth. Place over medium heat and bring to a boil, whisking until thickens, about 5 minutes.

Continue to cook for about 5 minutes whisking constantly.

Pour half cup of the hot mixture into the beaten egg yolks and whisk. Pour the egg mixture into

the saucepan and whisk over the heat until well combined and very thick, 1-2 minutes. Pour mixture into a mixing bowl  and whisk in chocolate, butter and vanilla until combined. Cover with plastic wrap over entire surface and cool to room temperature.

Crust: ½ cup plus 2 tablespoons unsalted butter

1-1/4 cups graham cracker crumb

1 tablespoon cornmeal

1 cup sugar

1 tablespoon cocoa

½ teaspoon salt.


Melt the butter and mix with the graham cracker crumbs, coco ,cornmeal, sugar and salt. Press into a 9 inch pie pan and bake for 10 minutes on 350. Cool

Chocolate covered bacon.:  Cook 3 slices of bacon very crisp. Melt ¼ cup milk chocolate chips in microwave. With a small brush paint one side of the bacon with the chocolate and sprinkle with chopped toasted pecans (if desired.)

With the remaining melted chocolate paint the bottom of the cooled crust with the melted chocolate.

Pour layer of salted caramel over the chocolate, (about 1/8-1/4 inch thick.) Pour Pie filling over crust. .Pipe whip cream around edge of pie, sprinkle with crumbled chocolate bacon and drizzle lightly with salted caramel

Salted Caramel: 2  cups granulated sugar

12 Tablespoons unsalted butter at room temperature

1 cup heavy cream, at room temperature

2 teaspoons sea salt

In a 2-3 quart saucepan, melt the sugar over medium heat. Once the sugar has melted watch the caramel very carefully swirling the pan occasionally. As soon as the sugar turns amber in color add the butter and whisk vigorously. It will bubble so be careful. Remove the pan from the heat and slowly add the cream and continue to stir vigorously until all cream is incorporated and then whisk in the salt. Cool 5 minutes prior to pouring into a jar.


1 Comment

  1. by Anonymous on December 15, 2016  9:42 am

    great collection and variety of recipes!

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