Recipe: Bacon and Sage Cream
For Grilled Dishes
Summary: It’s bacon and cream—how could it not be over-the-top good? Serve over any style of grilled tenderloin or pork chops. For a really special occasion, however, turn the sauce into a kingly crown atop hefty porterhouse pork chops or a “tomahawk rack” of chops from Heritage Foods USA. Makes about 1 cup.
- · 3 thick bacon slices, chopped
- · 1 garlic clove, minced
- · 1 teaspoon white vinegar
- · 2 cups heavy cream
- · 3 tablespoons chopped fresh sage
- · Kosher salt or coarse sea salt
- 1. Cook the bacon in a saucepan over medium heat. When it is brown and crisp, remove it with a slotted spoon. Stir in the garlic and cook for 1 minute. Pour in the vinegar and let it evaporate. Add the cream and the sage, bring the mixture slowly to a boil, and reduce the sauce by half, about 5 to 10...
Recipe: Light and Fluffy Red Velvet Pancakes
Summary: If it were up to my kids, we would eat pancakes for breakfast just about every day. Thank goodness, because we went through quite a few versions of these pancakes before I was happy with them! I’m a light-and-fluffy-pancake kind of girl, so folding in the whipped egg whites is a must in my book. If you like your pancakes more on the flat side, don’t separate the eggs.
- For the pancakes:
- • 1½ cups all-purpose flour
- • 3 tablespoons sugar
- • 1 tablespoon baking powder
- • 2 teaspoons natural unsweetened cocoa powder
- • ¾ teaspoon table salt
- • 1½ cups milk
- • 2 large eggs, separated
- • 3 tablespoons vegetable oil
- • 2 tablespoons red liquid food coloring
- For the cream cheese drizzle:
- • 4 ounces cream cheese, softened
- • ¾ cup confectioners’ sugar
- • ½ teaspoon vanilla extract
- • A pinch of table salt
- • 3 to 4 tablespoons milk
- 1. Preheat the oven to 200ºF.
- 2. To make...
Recipe: The Best Red Velvet Cupcakes
Summary: The red velvet cupcake is probably the best-known red velvet dessert out there. I’ll admit that I’m pretty picky when it comes to red velvet cupcakes. They shouldn’t contain too much cocoa, the frosting has to be something a little special, and—above all—they must be moist. The biggest difference between my red velvet cake and my red velvet cupcake is that I make the cupcakes with oil instead of butter. This ensures that the cupcake stays moist and has that perfect red velvet texture.
- • 2 1/4 cups all-purpose flour
- • 1 teaspoon table salt
- • 1 tablespoon natural unsweetened cocoa powder
- • 1 1/2 cups sugar
- • 1 cup vegetable oil
- • 2 large eggs
- • 3 tablespoons red liquid food coloring
- • 1 cup buttermilk
- • 1 1/2 teaspoons vanilla extract
- • 1 teaspoon distilled white vinegar
- • 1 teaspoon baking soda
- • 1 batch of Cream Cheese Frosting (recipe follows)
- 1. Set a rack...
Recipe: Champagne Punch
Summary: As with any punch, there are numerous variations on this one. In one old bar- tenders guide, for example, I found eight. So you have some liberty here, but much like with Christmas Punch (see book!), follow some rules. Always serve this in a classy punch bowl. Always add the Champagne last. Always follow the four-liquor rule. I like to use the following recipe in the summer (the rum season) or on temperate spring and fall Saturdays. Serving a Champagne punch outside turns any gathering into an elegant affair. This should be put together right before you are ready to serve it—Champagne Punch waits for no man.
- • Ice (in block form if possible; if not, large chunks)
- • 6 ounces fresh orange juice
- • 2 ounces fresh lime juice
- • 2 ounces fresh lemon juice
- • 4 ounces Simple Syrup (recipe follows)
- • 6 ounces light rum
- • 6 ounces...