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6 recipes found
Horseradish cream sauce is the perfect accompaniment for beef of all kinds, particularly roasts and steaks. Combining equal parts heavy cream and crème fraîche makes for a balanced sauce that's smooth, lightly tangy, and not too rich.
Our method yields a nicely browned crust, an ultra-tender center, and perfectly pink meat from edge to edge. By salting the tenderloin overnight and slow-roasting at a low temperature, we create a roast with a minimal temperature gradient. Finishing with browned butter creates a rich, flavorful crust.
This rich, buttery toffee is layered with smooth chocolate and topped with crunchy almonds. The recipe is easy to make and perfect for holiday gift giving or bake sales. It yields a classic hard crack candy with a dark amber color and complex caramelized flavor.
These are my favorite spritz cookies! Using a cookie press, shape this easy cookie dough into intricate shapes and have fun decorating with sprinkles, chocolate, and chocolate chips. No cookie dough chilling required and they freeze and ship wonderfully.
An elevated take on the classic holiday side, utilizing the oleo-saccharum technique to extract maximum aromatic oil from the orange zest. The result is a vibrant, perfectly set sauce where the tartness of the cranberries is balanced by the complex sweetness of citrus-rubbed sugar and a bright finish of lemon.
A glossy, aromatic glaze designed perfectly for an 8-pound ham. This recipe balances the floral sweetness of honey and rich molasses notes of brown sugar with the sharp tang of Dijon mustard and warming winter spices. It creates a beautifully caramelized, sticky crust without burning.