Salted Caramel Sauce

1 cup (200g) granulated sugar

6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces1

1/2 cup (120ml) heavy cream2

1 teaspoon salt

1.     Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.

2.     Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

3.     Once sugar is completely melted, immediately add the butter. 

4.     Stir the butter into the caramel until it is completely melted, about 2-3 minutes. A whisk helps if you find the butter is separating from the sugar.

5.     Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.

6.     Allow the mixture to boil for 1 minute. 

7.     Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.  Reheat with cream for a thinner sauce.

Make ahead tip: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel in the microwave before using in a recipe.

Yield: two 6 ounce jars

White Chocolate Ganache

6 ounces high quality French white chocolate (e.g. Callebaut or Valrhona) finely chopped

1⁄4 cup heavy cream

Dash of salt

1.     Place finely chopped chocolate and a dash of salt in small glass bowl.

2. In a pyrex measuring cup, microwave heavy cream to “just under” a boil (200 degrees F). Zap the cream at level 8 for 30 seconds, test the temperature with instant read thermometer. Repeat as needed until it is almost 200 degrees.

3. Pour cream over chocolate and let it rest for 3-5 minutes.

4. Whisk until smooth. If there are still lumps, zap at level 5 for 20 seconds and whisk again.

5. If desired, flavor up your ganache with a spoonful of seedless jam, nut butter, lemon curd, or salted caramel sauce.

Velvety Crêpe Batter

3/4 cup whole milk

1/2 cup water

1/4 teaspoon salt

2 eggs

1 tablespoon sugar

1 teaspoon vanilla (optional)

125 grams all purpose flour

3 tablespoons melted butter

Melted butter for coating pan

1.     Place milk, water, salt, eggs, and optional sugar & flavorings into a Vitamix/blender and secure lid.  If using a Vitamix, select Variable. Turn machine on and slowly increase speed to Variable 4 or 5, blending for 5-10 seconds.

2.     Remove the lid and add flour. Pulse 3-4 times (or until mixed).  

3.     Add butter and pulse 3-4 times. Chill mixture for at least one hour.

4.     Heat a crêpe pan over medium heat; add oil or butter to coat to bottom.

5.     Pour 2 ounces of batter into the center of the pan and swirl to spread evenly, pouring off any excess.

6.     Cook for approximately 1½ minutes, until underside is pale and golden; flip and cook for another 30 seconds.

7. Lay out flat, fill, roll, and serve.

Chocolate Ganache

4 ounces good quality dark chocolate, coarsely chopped or disks

4 ounces milk chocolate, coarsely chopped

Dash of salt

1/2 cup heavy cream

1.   Place both chocolates in small glass bowl and add a dash of salt.

2. Warm cream in microwave or on a cooktop to almost 200 degrees.

3. Pour cream over chocolate and let rest for 3-5 minutes.

4. Once melted, whisk until well-blended, smooth, and shiny. If chocolate is not completely melted, place in microwave for 20 seconds at level 4. Whisk again. If it is still lumpy, repeat the microwave burst.

5.    Pour the ganache into jars, dividing equally. Let cool. (The mixture will thicken and become soft and peanut butter-like as it cools.) Screw on lids. 

6.    DO AHEAD: Ganache can be made up to 4 weeks ahead; keep chilled. When ready to use, you can soften it in the microwave (20 seconds at level 4..)

“True love!”

Glazed Pecans

3 cups pecans

3 tablespoons maple syrup (or raw honey)

1/2 teaspoon sea salt

1 teaspoon cinnamon

1. Preheat oven to 250 degrees.

2. Spread pecans in a single layer on a silpat lined jelly roll pan.

3. Warm nuts for 10 minutes, then place in a large mixing bowl.

4. In microwave, warm syrup, salt, and cinnamon in pyrex measuring cup at level 6 for 30 seconds. Whisk salt and cinnamon into syrup. Drizzle syrup over nuts and toss gently. Spread nuts in a single layer over silpat lined jelly roll pan.

5. Bake nuts for 30 minutes, then toss and return to oven. Bake for another 30 minutes. Remove from oven when syrup has been absorbed. Adjust salt as needed.

6. Cool nuts and store in a tin or in glass jars. (Will keep for up to 30 days.)

Pimento Cheese

8 ounces of an aged, sharp and firm white cheddar or a mix of cheddar and Parrano (Recommended cheddars: Catamont, Tillamook, Cabot Seriously Sharp, Black Diamond, Parrano.) 

6-12 Tablespoons of your favorite mayonnaise

Tabasco sauce, to taste (optional)

2-4 ounces roasted red pepper, chopped and drained

Pepper, to taste

1.     Grate cheddar cheese and place in a bowl.

2.     Stir in mayonnaise by hand, keep adding mayo slowly until the cheese holds together. 

3.     Gently stir in drained peppers. 

4.     Add tabasco sauce.

5.     Add pepper to taste.

Perfect 4th of July lunch!!!