Pantry and Fridge
Pie Dough
This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.
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Port Wine Glaze
Place all ingredients in a small sauce pot. Simmer and reduce until mixture forms a thick syrup. Yield: One quarter…
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Cranberry Relish
Combine cranberries, shallot, Madeira, sugars, orange juice and cranberry juice in a 1-quart sauce pot and simmer over low- medium…
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Fig Relish
Melt the butter over low heat in a small sauce pot. Cook the shallots for 3 minutes. Add in the…
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Parmesan Cream Sauce
Bring heavy cream to a boil. Add cheese and stir well. Add pepper and nutmeg. Next, in a small sauté…
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Sweet Chili Sauce
Combine all ingredients in saucepan and bring to a boil. Reduce heat and simmer, uncovered, for 8 minutes. Remove from…
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