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AthenaCalderone’sButterscotchPotsDeCrèmewithSaltedCaramelTahiniSauceandToastedKashaIfirstencounteredbutterscotchpotsdecrèmeatGjelina-thesuper-swoonyrestaurantinVenice,California-andthenre-createdthemforChristmasafewyearsago,addingmyowntwistwithtoastedkashaandsaltedcarameltahinisauce.Becauseoventempsandramekinsvary,youhavetokeepaneyeontheselittlecustards.You’llknowthey’rereadywhenthey’rethickbutstillwobbleinthecenter.They’llfirmupfurtherinthefridge.Makes6ServingsForthePotsDeCrèmeIngredients:

• 2cups(480ml)heavycream• 1cup(240ml)wholemilk• 1vanillabean,halvedlengthwiseandscraped• ½stick(2ounces/55g)unsaltedbutter• ¾cup(165g)packedlightbrownsugar• ½teaspoonkoshersalt• 6largeeggyolks,atroomtemperature• Flakyseasalt,forserving• Unsweetenedfreshwhippedcream,forserving• 1tablespoonblacksesameseeds,toasted,forserving• 1recipeToastedKasha(below),forserving

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FortheCaramelSauce

• ¾cup(150g)granulatedsugar• ½cup(120ml)heavycream• 2tablespoonsunsaltedbutter• ¾teaspoonkoshersalt• 2tablespoonstahini• ½teaspoonfreshlemonjuice

Directions:

1. Makethepotsdecrème:Positionarackinthemiddleoftheovenandpreheattheovento300°F(150°C).Putsix(6-ounce/180-ml)ramekinsintoabakingpan.

2. Bringthecreamandmilktoaboilovermediumheatinasmallsaucepanandthenremovethemfromheat.Addthevanillabeanseedsandpod,cover,andinfusewhileyoupreparethecustard.

3. Inamediumsaucepan,meltthebutterovermediumheat.Whiskinthebrownsugar.Cook,withoutstirring,forabout5minutesoruntilthemixtureisamberhued,theconsistencyofsand,andsmellsmildlynutty.Discardthevanillapodandslowlywhiskinthecreamandmilkoverlowheatuntilthesugarhasdissolved.Removefromtheheatandstirinthesalt.

4. Bringakettleofwatertoaboilandthensetitaside.Inalargebowl,whisktheeggyolksuntiltheyarepaleandthickened,about3minutes.Addthecreammixtureinaslow,steadystream,stirringconstantly,untilit’sfullycombinedwiththeyolks.Strainthecustardthroughafine-meshsieveintoabowl,thendivideitevenlyamongtheramekins;eachoneshouldbeaboutthree-quartersfull.Skimawayanyfoamfromthesurface.Fillthebakingpanwiththehotwateruntilitcomeshalfwayupthesidesoftheramekins.Coverthepanwithfoilandprickthefoilwithafork.Bakefor45minutesto1hour,oruntilthecustardsaresetonthesidesbutstilljiggleinthecenter.Transfertheramekinstoawirerackandcooltoroomtemperature.Covereachramekinwithplasticwrapandrefrigerateatleast4hoursoruptoovernight.

5. Makethecaramelsauce:Inamediumsaucepan,heatthesugarand2tablespoonswaterovermediumheat.Cook,swirlingoccasionally,untilthesugarhasdissolved.Increasetheheattomedium-highandbringtheliquidtoaboil,gentlyswirlingbutneverstirringit.Ifthesugarstartstocrystalize,useapastrybrushdippedinwatertowipedownthesidesofthepan.Afteraboutfiveminutes,whenthesugarisdeepamber,removeitfromtheheatandwhiskinthecream,butter,salt,tahini,andlemonjuice.Setasideandletitcooltoroomtemperature.

6. Beforeserving,bringthecustardstoroomtemperature.Sprinklewithflakyseasaltandservetoppedwithadollopofwhippedcream,adrizzleofcaramelsauce,asprinkleoftoastedkasha,andsesameseeds.

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ToastedKashaNutty,crunchy,andabsolutelyaddictive,thisbuckwheattoppingisfantasticsprinkledonyogurtoranycreamydessert.Makesabout1cup(180g)Ingredients:

• 2tablespoonsunsaltedbutterorcoconutoil• 1cup(165g)kasha• ¼teaspoonkoshersalt

Directions:

1. Inasmallsaucepan,heatthebutterovermediumheatuntilmelted.2. Addthekashaandsaltandsauté,tossingcontinuously,untilthegrainreleasesa

nuttyfragranceandbecomesgoldenbrown,5to7minutes.3. Seasonwithadditionalsalttotasteandsetasidetocoolcompletely.Storeinan

airtightcontaineratroomtemperatureforuptoaweek.

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ChristyVega’sChocolateCaramelAppleTaquitosRecipeCourtesyChristyVegaofCasaVegaRestaurantPrepTime:20minutesCookTime:15minutesYield:4Ingredients:

• 8GrannySmithapples,diced • ½cupgranulatedsugar,reserved • 1tablespooncinnamon,reserved • ¼teaspoonnutmeg • 6tablespoonsbutter,reserved • 8(6-inch)flourtortillas • whippedcreamforgarnish • chocolatecaramelsauceforgarnish

Instructions: 1. Preheatovento350°F.Greasean8x8dishandsetaside.2. Inasmallbowl,combine¼cupsugarandcinnamon.3. Inanothersmallbowl,combine¼cupsugar,½tablespooncinnamon,andnutmeg.

Tosswithapples.4. Inamediumsizepan,melt2tablespoonsbutter.Sautéapplesuntiltender.5. Warmtortillasslightly.Filleachtortillawithsautéedapples.Rollupeachtortilla

andplaceseamsidedown.

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6. Meltremaining4tablespoonsbutter.Usingapastrybrush,brushbutteralloverthetopsoftaquitos.Sprinklewithcinnamonsugarmixture.

7. Bakefor5-10minutes.8. Servewithwhippedcreamandchocolatecaramelsauce.

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TheodoreLeaf’sSlowCookerBeefBourguignonIngredients:

• 1tablespooncanolaoil• 8ouncesslabbaconcutinto1/2inchpieces• 2½poundschuckbeefcutinto1-inchcubes• Koshersalt• 1can(2cups)beefbroth• 1poundcarrots,cutinto1-inchchunks• 2yellowonions,sliced• 2teaspoonschoppedgarlic(2cloves)• 1tablespoontomatopaste• 3tablespoonsall-purposeflour• ½cupBrandy• 114.5ozcanofdicedtomatoes• 1(750ml.)bottledryredwine• 2sprigsoffreshthyme• 1bayleaf• parchmentpaper

Garnish:

• 1poundfrozenwholeonions• 1poundfreshcreminimushrooms,cutinto¼-inchslices• 12ozpackageeggnoodles.• 1tablespoonunsaltedbutter• Freshparsley,chopped

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Directions:

1. PreheattheslowcookertoLow.2. Heatthecanolaoilinalargeskillet.Addthebaconandcookovermediumheatfor

10minutes,stirringoccasionally,untilthebaconislightlybrowned.Removethebaconwithaslottedspoontoaplatelinedwithpapertowel.

3. Drythebeefcubeswithpapertowelsandthensprinklethemwithsalt.Searthebeefinonelayerinthehotoil(3to5minutes)tillbrownonallsides.Removethesearedbeeftotheslowcookerandcontinuesearinguntilallthebeefisbrowned.Addthebeefstocktotheslowcookerandcover.

4. Addthecarrots,andonions,2teaspoonsofsaltand1teaspoonofpeppertothefatinthepanandcookfor10minutes,stirringoccasionally,untiltheonionsarelightlybrowned.Addthegarlicandcookfor1moreminute.Addthetomatopasteandflour,cookuntillightlytoasted.AddtheBrandy,scrapethebrownedbitsoffofthepanandcookuntilthealcoholhasburnedoff.

5. Addthebrownedvegetables,tomatoes,bottleofwine,thymeandbayleaftotheslowcooker.Coverwithaparchmentpaperlidandtheslowcookerlid,Cookonlowforabout6hoursoruntilthemeatandvegetablesareverytender.

6. Browntheonionsandsautéthemushroomsin2tablespoonsofbutterfor10minutesuntillightlybrowned,setaside.Removethemeattothebowlwiththeonionsandmushroomsaddingabitofcookingliquidandcoverwithfoil.Straintherestofthecookingliquidintoasaucepan,reduceuntilitcoatsthebackofaspoon(3-5min)

7. Meanwhilecooktheeggnoodlestopackageinstructions,drain,addbutterandparsley.Seasonthesaucetotaste.

8. Toserve,warmshallowbowlsandaddtheeggnoodles,sauce,meat,mushrooms&onions,andfinallythereservedbacon.

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WinterWonderlandBrowniesIngredients:

• 4largeEggs• 1¼cupsDutch-processcocoa• 1teaspoonSalt• 1teaspoonBakingPowder• 1tablespoonVanillaExtract• 1cupUnsaltedButter• 2cupsSugar• 1½cupsAll-PurposeFlour• 1¼cupsWhiteChocolateChips• ½cupCrushedCandyCanes• PowderedSugartodustthetop

Directions:

1. Preheattheovento350°F.Greasea9"x13"pan

2. Crackthe4eggsintoabowl,andbeatthematmediumspeedwiththecocoa,salt,bakingpowder,andvanillaforabout4minutes.Youcandothiswhileyou'remeltingyourbutter(nextstep).

3. Inamedium-sizedmicrowave-safebowl,orinasaucepansetoverlowheat,melt

thebutter,thenaddthesugarandstirtocombine.Orsimplycombinethebutterandsugar,andheat,stirring,untilthebutterismelted.

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4. Continuetoheat(ormicrowave)briefly,justuntilthemixtureishot(about110°Fto120°F),butnotbubbling;it'llbecomeshinylookingasyoustirit.Heatingthemixturetothispointwilldissolvemoreofthesugar,whichwillhelpproduceashinytopcrustonyourbrownies.

5. Addthehotbutter/sugarmixturetotheegg/cocoamixture,stirringuntil

smooth.

6. Addtheflour,chips,andcandycanes,stirringuntilsmooth.

7. Spoonthebatterintoalightlygreased9"x13"pan.

8. Bakethebrowniesforabout30minutes,untilacaketesterinsertedintothecentercomesoutclean,orwithjustafewmoistcrumbsclingingtoit.Thebrowniesshouldfeelsetontheedges,andthecentershouldlookverymoist,butnotuncooked.Removethemfromtheovenandcoolonarackbeforecutting.

9. Dustwithpowderedsugarbeforeserving.

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EliseWims’TuscanKaleandSausageStuffingwithFreshHerbs Ingredients:

• ¾-poundciabattabread,sliced½inchthick• 1½cupswholemilk• 2poundsmildItaliansausage,casingsremoved• 1mediumonion,chopped• ½cupfinelychoppedcelery• 1cupchoppedfreshparsley• 1mediumshallotfinelychopped• Koshersalt• Freshlygroundblackpepper• 1½poundsTuscankale,ribsremovedandleavescoarselychopped• 1¼cupsgratedParmesanreggianocheese• 2tablespoonschoppedfreshbasil(or1½teaspoonsdried)• 1teaspoonchoppedfreshsage(or¼teaspoondried)• 1teaspoonchoppedfreshrosemary(or¼teaspoondried)

Directions:

1. Placeslicedbreadinashallowbakingdishorbowl,anddrizzlewithmilktosaturate.Letsitfor30minutes,gentlyflippingoccasionallytoensureevensoaking.

2. Meanwhile,warmalargecastironskilletmedium-highheat.Addsausageandbrown(10-15minutes).Stirintheonion,shallot,celery,parsleyandgarlicalongwithapinchofkoshersaltandseveralturnsofblackpepper.Cookuntil

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theonionandcelerysoften(5to8minutes),stirringoccasionally.Addkaleandapinchofkoshersalt,cookuntilwilted

3. Usingyourhands,breakupthebreadintobitesizedpieces,thenplaceinalargebowl.Addthesausage-kalemixturetothebowlalongwiththeParmesancheese,basil,sage,rosemary,andgenerouslyseasontotaste.Gentlytossthemixtureuntilallingredientsareevenlyincorporated.Spoonstuffingintoa9by13bakingdish.

4. Preheatanovento350°F.Bakeuncovereduntilhot(atleast150°incenter)andlightlybrowned(25-30minutes).