Salted Butter Caramel Sauce

6 tablespoons (3 ounces, 85 grams) 
3/4 cup (150 grams) sugar
1 cup (250 m) heavy cream, warmed
1/2 teaspoon vanilla extract
1/2 teaspoon flaky sea salt

Melt butter and sugar together in a large saucepan over medium heat (one that will hold at least 4 quarts or preferably larger).

Continue to cook the sugar and butter together, stirring frequently, until the color is deep golden brown and it starts to smoke.  For best results, cook the mixture until it smells a little smoky, too, but be careful to find the balance between well-browned and the moment before it's burnt, which is when it's ready to have the cream added; it should be the color of an old copper penny.

Immediately remove from heat and gradually pour in the warm cream, stirring constantly, until smooth.  Mix in the vanilla and salt.

Note: If the sauce seizes up when you add the cream, you've probably added it too quickly or it wasn't warm enough.  You can gently warm the sauce over low heat and stir in hardened caramel until dissolved; strain out any stubborn bits that remain.

The sauce can be made up to two weeks in advance and stored in a jar in the refrigerator.  Rewarm by placing the jar in a saucepan of warm water or in a microwave oven.

Makes about 1 1/2 cups.

From DavidLebovitz.com

Apple Cider, Grainy Mustard, and Shallot Vinaigrette

3/4 cup (180 ml) apple cider
2 tablespoons apple cider vinegar
3 tablespoons minced shallot
Kosher salt
Freshly ground black pepper
1 1/2 tablespoons whole-grain Dijon mustard
1/4 cup mild-flavored extra virgin olive oil

In a small skillet or pan over medium-high heat, bring the cider to a boil.  Continue boiling, swirling the pan occasionally, until reduced to 3 tablespoons, about 5 minutes.  Pour the hot reduced cider into a heatproof glass jar and let cool to room temperature.

Add the vinegar, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the jar and swirl to dissolve the salt.  Add the mustard and olive oil, screw on the lid tightly, and shake until the ingredients are well-combined.  Let stand to allow the flavors to meld, about 15 minutes.  Taste and adjust the seasoning with additional salt and pepper, if necessary.  Shake to recombine just before using.

Makes 3/4 cup.

From Best Dressed by by Dawn Yanagihara and Adam Ried

Harvest Apple Spritz

1/4 cup honey
1 inch fresh ginger, peeled and sliced
Finely grated zest of 2 oranges
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
1 1/2 cups apple cider
2-4 cans sparkling water

In a small pot, combine 1/2 cup water, honey, ginger, and orange zest, and bring to boil over high heat.  Boil for 5 minutes, then remove from heat.  Let cool.  Strain.

In a large pitcher, combine the ginger syrup mix, orange juice, lemon juice, and cider.  Chill until ready to serve.  Add sparkling water to taste just before serving.  Garnish drinks with apple and/or orange slices, if desired.

Makes about 8 servings.

From Half Baked Harvest blog, with minor changes

Citrus, Honey, and Rosemary Vinaigrette

1 1/2 tablespoons rice vinegar
1 tablespoon honey
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon finely grated orange zest
1/2 teaspoon finely grated lemon zest
1 1/2 teaspoons fresh lemon juice
Kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons minced shallot

In the beaker of an immersion blender, combine the vinegar, honey, rosemary, orange zest, lemon zest, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and olive oil.  Puree until the rosemary is broken down and fragrant and the vinaigrette is smooth.  Add the shallot and stir to combine.  Let stand to allow the favors to meld, about 15 minutes.  Taste and adjust the seasoning with additional salt and pepper, if necessary.  Briskly stir to recombine just before using.

Serve on: Any type of lettuce, mesclun, escarole, endive, fennel, summer squash, roasted root vegetables (beets, carrots, parsnips), roasted sweet potatoes

Extras to add: Roasted bell peppers, tomatoes, pears, figs, grapes, orange, grapefruit, fresh goat cheese

Makes about 2/3 cup.

From Best Dressed by Dawn Yanagihara and Adam Ried

Indian-Style Deviled Eggs on Sev

12 hard-cooked eggs, peeled, cut in half lengthwise

2/3 cup mayonnaise

1 tablespoon honey mustard

2 teaspoon curry powder

3 tablespoon red onion or sweet onion, finely chopped, plus 2 tablespoons extra for garnish

1/2 teaspoon salt (or to taste)

1 small green chili, finely chopped

1/4 cup cilantro, finely chopped, to garnish

1 1/2 cup sev, to garnish

Remove egg yolks and place in a small bowl.  With a fork, mash egg yolks, and combine with mayonnaise, honey mustard, curry powder, red onion, salt and green chili.

Refill egg whites with yolk mixture.  Garnish with red onion and cilantro.

On a plate or platter, spread sev and nest the eggs on top for presentation.  Garnish each egg with a little sev and remaining onion as well.  Serve immediately, or cover and store in refrigerator for up to 2 days.

Serves 24.

From Eggs.ca

How to Cook Perfect Basmati Rice

Tips for perfect basmati rice:

Rinse the rice for a few minutes.  The water does not need to run perfectly clear but rinsing helps get rid of starch that can make your rice sticky.

Add salt to the rice in the pot, before pouring in the water.  This helps the salt absorb into the rice grains.  Do not add salt after the rice is cooked, as your rice can taste overly salty.

Pour boiling water over top of the rice in the pot, which helps you keep track of the exact quantity of water, and there is no loss of water due to evaporation in the pot.

Use a tight fitting lid, or ideally, use aluminum foil, crimped tightly over the top of the pot to make a good seal, so that steam doesn't escape. The tightly covered pot lets the rice steam perfectly, and the method consistently yields long, separate, perfectly steamed fluffy grains of rice.

For about 5 cups cooked rice:

2 cups basmati rice (500 ml)

3 cups boiling water (750 ml)

Salt to taste (about 1/8 teaspoon per cup of rice)

Rinse the rice: Using a strainer, rinse the rice under cold, running water.

Soak the rice (optional): Place the rice in a large bowlful of cold water, and let it soak for 30 minutes to an hour.  You can skip this step, but it helps make softer rice.

Transfer rice to a heavy-based sauce pot with lid (ideally a 2 quart pot for 2 cups uncooked rice).  If you've been soaking the rice, drain it well. Transfer it to the sauce pot with a pinch of salt.

Pour boiling water over the rice: Boil water in a kettle or pot, measure out 3 cups of boiling water and pour over the rice.

Bring to a simmer, then cover with foil and the lid: Set the pot over medium-high heat. When the water starts boiling and steaming again, cover the pot tightly with aluminum foil, crimping the edges around the rim of the pot (so that no steam escapes), and then place the lid on top.

Reduce heat and cook the rice: Turn down the heat to just above it's lowest setting and let the rice cook for 15 minutes undisturbed.

Remove from heat and steam for 5 minutes: After 15 minutes, remove the pot from heat. With the lid still on (no peeking!), let the rice steam another 5 minutes.

Fluff the rice and serve: Uncover the rice, fluff it up with a fork and serve.

From TheKitchn.com

Blueberry Cardamom Spice Cake

1/2 cup unsalted butter, softened

1/2 cup sugar

1/2 cup firmly packed brown sugar

3 large eggs

2 cups all-purpose flour (plus 1 tablespoon to toss with blueberries)

1 cup sour cream

2 teaspoons baking powder

1 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon salt

1 1/2 cups fresh or thawed frozen blueberries, well-drained

Powdered sugar, and additional blueberries, if desired, or see sugar glaze recipe below

Heat oven to 350° F.  Grease and flour 12-cup Bundt or tube pan.

Combine butter, sugar, and brown sugar in bowl.  Beat at medium speed, scraping bowl often, until creamy.  Add 1 egg at a time, beating well after each addition.  Add all remaining ingredients except blueberries and powdered sugar.  Continue beating, scraping bowl often, until well mixed.  Toss 1 1/2 cups blueberries with remaining 1 tablespoon flour; gently stir into batter.

Spread batter evenly into prepared pan.  Bake 45-55 minutes, or until toothpick inserted in center comes out clean.  Cool 15 minutes in pan; remove from pan.

Sprinkle with powdered sugar and garnish with additional blueberries, if desired – or top with sugar glaze.

Serves 12.

From Land O’Lakes website

Sugar Glaze

1 1/2 cups confectioners' sugar, sieved to remove any lumps

3 to 4 tablespoons milk or water

2 teaspoons vanilla extract (optional)

Place the sugar in a medium bowl, and slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.  Drizzle on top of cake.