Turducken Burgers

The Cajun holiday roast—a chicken stuffed inside a duck, stuffed inside a turkey—gets a summery burger twist (and no deboning of birds is required). Buy good-quality ground turkey and chicken and packages of the sliced, smoked and dried duck at a butcher shop or specialty food stores. If you can’t find the smoked and dried duck, you can use a smoked duck breast with the skin and most of the fat trimmed off and chopped fine for the burger patties. You may want to use grilled prosciutto slices for the topping instead of the duck breast, as duck breast won’t crisp up. For ease, if you prefer not to stuff and layer the patties, you can combine the ground turkey and chicken and chopped duck all together with the egg mixture and form mixed patties instead. The Cherry Barbecue Sauce is worth making from scratch as it sets off the burgers just perfectly. Sweet potato fries are a most suitable side dish, along with some grilled sweet peppers.  

Ginger Lemon Chicken

This sauce is out of this world delicious!  I really enjoyed the Panko crumbs as well on the chicken.  Serve with a green salad and you have a great dinner.  This is more of an adult dish with the sauce, the kids will eat the chicken though without it.  Based on a recipe from the 2014 Milk Calendar.

1/2 cup Panko Bread crumbs
1 tsp sesame seeds
1 tbsp dried minced onion
1 tbsp butter
4 small boneless skinless chicken breasts cut in 1/2
1/4 tsp pepper
1/8 tsp salt
2 green onions, thinly sliced
2 tbsp minced ginger root
1 clove garlic, minced
Grated zest of 1/2 lemon
1 tsp cornstarch
1 cup 10% half and half cream
1 tbsp reduced sodium soy sauce
Lemon Wedges

1. Preheat oven to 400F.  Line a baking sheet with foil; butter foil.
2. In a  large dry nonstick skillet over medium high heat toast Panko, minced onion and sesame seeds, stirring for about 3 min or until golden brown.  Transfer to a shallow dish, stir in pepper and salt; set aside.  
3. Return skillet to heat and add butter; swirl to coat.  Add chicken, in batches to avoid crowding and brown for about 2 min per side.  Using tongs, remove chicken from skillet and dip both for about 2 min per side.  Using tongs, remove chicken from skillet and dip both sides in reserved crumb mixture, pressing to coat.  Transfer to baking sheet; press any extra crumbs on top of chicken.  Set skillet aside, reserving butter. 
4. Bake chicken in oven for about 20 min or until thermometer registers 170F (77c) or until no longer pink inside.
5. About 5 min before chicken is cooked, reheat skillet over medium heat until butter is sizzling; saute green onions, ginger, garlic and lemon zest for 2 min.  Whisk cornstarch into cream and stir into pan; stir in soy sauce.  Cook, stirring for about 3 min or until bubbling and slightly thickened.
6. Spoon sauce onto plates; top with chicken and serve with lemon wedges to squeeze over top.

Crispy Topped Vegetable Casserole

2 cups each chopped carrots, cauliflower and broccoli
1 tbsp olive oil
3 tbsp butter, divided
1 small onion, chopped
2 tbsp all purpose flour
Salt and pepper
1 cup milk
175 g cream cheese, cut into cubes
2/3 cup fresh bread crumbs
2 tbsp grated Parmesan Cheese

• Preheat oven to 350F.  Putter an 8 cup shallow baking baking dish.
• Saute carrots, cauliflower and broccoli in heavy bottomed frying pan with olive oil until veggies are tender crisp.  Remove to buttered dish.
• Place onion in frying pan and saute with 1 tbsp butter until softened.  Add 1 tbsp butter and stir until melted.  Sprinkle in flour, salt and pepper to taste; cook, stirring, for 2 min.  Gradually pour in milk, whisking constantly.  Cook, whisking for about 3 min or until thick and bubbly.  
• Reduce heat to low; add cream cheese and stir until smooth.  Pour over vegetables in dish; stir gently to coat evenly.  Bake for 20 min.
• Melt remaining butter and toss with bread crumbs and Parmesan cheese; sprinkle over casserole.  Bake for 10 to 15 min or until crisp and golden.

Wehani and Barley Red Cabbage Rolls with Cheddar Sauce

I thought this was fabulous.  A new recipe I tried from Food and Drink Autumn 2010.  The Wehani Rice is a red rice that stays somewhat chewy.

ROLLS
1/2 cup Wehani rice
1/2 cup pot barley
1 tbsp vegetable oil
1 small leek, finely sliced or 3/4 cup diced onion
2 1/2 cups chicken or vegetable broth, divided
1/2 tsp salt
1/8 to 1/4 tsp cayenne
1 egg
125 g orange cheddar cheese, grated, about 1 1/2 cups
1 cup toasted pecans, finely chopped
1/2 cup lightly packed parsley leaves or spinach, finely chopped (I like the spinach)
3 plum tomatoes, seeded and diced, about 1 1/2 cups
Kitchen twine
1 large red cabbage
4 tsp white vinegar

SAUCE
125 g orange cheddar cheese, grated, about 1 1/2 cups
1/4 cup all purpose flour
2 cups milk (it calls for 2% or whole but I used 1% and it was fine)
3/4 tsp salt
1 bay leaf
1 large sprig fresh thyme or 1/2 tsp dried thyme or summer savoury
1/8 to 1/4 tsp cayenne
2 to 3 green onions, thinly sliced

1. Wash rice and barley in sieve under cold running water; drain in sieve.  Heat oil in a medium saucepan over medium heat until hot.  Add leek; cook 3 minutes.  Add rice mixture; stir in 1 cup broth, salt and cayenne.  Bring to a boil, reduce heat to a simmer and cover.  Cook for 30 minutes; mixture is still chewy in texture.
2. Drain in a sieve for 5 minutes.  Transfer to a large mixing bowl; cool to lukewarm.  Thoroughly mix in egg; stir in cheese, pecans, parsley and tomatoes until combined.  Cut a dozen pieces of twine, each about 12 inches long.
3. To prepare cabbage, bring a large pasta pot two-thirds filled with water to a boil; add 3 tsp vinegar.  Remove core of cabbage; then plunge whole cabbage into boiling water.  Boil 5 minutes; then begin to remove outer leaves with tongs (or remove whole cabbage from water, briefly cool under running water and remove leaves in batches, returning cabbage to boiling water for another 5 minutes to loosen more leaves).  Stack leaves on a plate; once there are 10 to 12, remove cabbage core from water.  Return stack of leaves; boil another 10 minutes or until lighter in colour and tender.  Drain leaves; rinse under cold running water.
4. Turn each leaf up side down so rip is prominent.  Shave a bit off the rib where it is thickest; turn over again so it curls upwards.  Fill, placing a generous amount of filling on thickest part of rib (a large leaf can take 3/4 cup filling, medium takes 1/2 cup and small takes 1/3 cup).
5. Begin to roll from rib, tucking in sides until a neat roll forms.  Tie around middle with string.  Trim twine ends; discard.  Place rolls seam side down and largest on the outside, in an ungreased 9 x 13 inch baking dish.  Rolls can be covered and left at room temperature for up to an hour.  (If making ahead, cover and refrigerate for up to a day.  Add 10 to 15 minutes to baking time.)
6. When ready to bake, preheat oven to 350F.
7. Pour 1 1/2 cups broth mixed with 1 tsp vinegar over rolls; snugly cover baking dish with foil.  Bake 45 minutes or until rolls are hot.  
8. Meanwhile, to make sauce, stir cheese with flour.  Set aside.  Heat milk, salt herbs and cayenne in a medium saucepan over medium heat or in an 8 cup glass measuring cup in microwave.  When just starting to boil, about 5minutes, stir in cheese mixture.  Heat or microwave, stirring frequently until sauce is just starting to bubble and is thickened.  Remove bay leaf and thyme stem.  If mixture seems too thick, stir in additional milk.  (Sauce can be made ahead. Cover with plastic wrap directly on sauce surface for up to a day.  Reheat slowly over medium low heat in a small saucepan or in the microwave on medium power). Stir frequently with a whisk and add more milk as needed to thin sauce.
9. To serve, drain rolls and place on warmed serving plate; remove strings. Generously nap with sauce and sprinkle with sliced green onions.  Serve with whole grain bread.

Apricot Chicken

Very sweet…so make sure you have something like some rice/Quinoa to go with it.

4-6 boneless skinless chicken breasts
1 pkg onion soup mix
1 jar apricot jam
1 small catalina dressing

Combine soup mix, jam and dressing in an oven proof container.  Place chicken in container and cover with sauce.  Bake in oven at 350F for 1 hour, stirring sauce over chicken occasionally.

Onion Bourbon Chili Sauce

This sauce varies greatly in heat depending on the chili powder you use.  If you like it hot add some cayenne.  This sauce works well for meatloaf, baked chicken, spareribs or on a hamburger. Cooking onions are your best choice here.  From Food and Drink 2002

2 tbsp olive oil
1 cup chopped cooking onions
1 tsp chopped garlic
One 28 oz (798 ml) can pureed tomatoes
1/4 cup brown sugar
Grated rind and jucie of 1 lime
1/2 cup bourbon
1 tbsp chili powder
2 tbsp chopped parsley
1 tsp dried oregano

Place all ingredients in pot on medium heat.  Bring to boil and simmer 15 minutes or until thickened.

Makes about 3 cups.

Asparagus and Prosciutto Crepes with Goat Cheese Sauce

A divine dinner or brunch centrepiece.  From Food and Drink Spring 2000.

12 crepes
36 stalks asparagus, trimmed


Goat Cheese Sauce:
3 tbsp butter
3 tbsp flour
2 cups milk
2 cups goat cheese
Salt and freshly ground pepper
12 thin slices prosciutto
1/4 cup grated Parmesan

1. Preheat oven to 350F.  Trim tough ends from asparagus and blanch in boiling for 2 minutes.  Drain and refresh with cold water.  It is important that you do not over cook the asparagus.
2. Heat butter in pot over medium heat.
3. Stir in flour until incorporated.  Cook 1 minute.  Slowly whisk in milk.  Bring to boil whisking constantly.  Reduce heat to low, add goat cheese and salt and pepper.  Cook until goat cheese is melted.  Remove from heat and reserve.
4. Lay crepes on counter.  Spread with 2 tbsp sauce, a slice of prosciutto and 3 stalks of asparagus.  Roll up.  Place in buttered ovenproof gratin dish.
5. Pour remaining goat cheese sauce over crepes.  Sprinkle with Parmesan.  Bake for 20 minutes or until sauce is bubbling.

Shortbread Lemon Cream Cheese Tart with Blueberry Sauce

You can't go wrong with lemon and blueberries, they just seem to go together well.  You don't need the blueberry sauce, I actually just served with fresh blueberries. A tip - sift your icing sugar to avoid lumps. From Food and Drink 2000


Shortbread Crust
2/3 cups unsalted butter, softened
1/3 cup icing sugar
1 1/3 cups all purpose flour

Cream Cheese Filling
750 g cream cheese, room temperature
1 cup icing sugar
1/4 cup lemon juice
1 tsp vanilla
2 tsp grated lemon peel

Blueberry Sauce
1 1/2 cups blueberries, fresh or frozen
1 tbsp cornstarch
1/4 cup sugar
1/2 cup water

1. Prepare a 9 inch diameter flan tin by lining the bottom with parchment paper, and greasing and flouring the sides.
2. In a food processor, combine butter and icing sugar until blended.  Pulse in flour until just combined (I only have a hand mixer and it worked just fine, just be careful you don't overdo it). Press dough, about 1/4 inch thick along bottom and sides of prepared flan tin.  Refrigerate for 30 minutes.
3. Preheat oven to 350 F.  Prick holes in bottom of unbaked crust to allow steam to escape.  Bake for 12 to 15 minutes or until slightly coloured.  Check for air bubbles and prick as necessary.  Let cool completely before filling.
4. In a food processor or by hand, beat cream cheese until softened.  Add remaining ingredients and continue beating until smooth and the consistency of thick whipped cream.  Spoon into prepared shell and refrigerate for 2 hours.
5. Mix cornstarch, sugar and water.  Set aside.  Add blueberries along with any juice into a pot.  Bring to a boil on medium high heat.  Stir cornstarch mixture into blueberry mixture.  Reduce heat and continue cooking, stirring until thickened.  Cool before serving.
6. Serve wedges of tart with blueberry sauce drizzled over top.

Grilled Whole Veal Tenderloin with Brandy Butter Sauce

The Brandy Butter Sauce here is fabulous.  I used my gas bbq for this despite the recipe calling for an infra red one.  I just set one side on high for about 15 minutes and then seared the meat and then placed it on the unheated side to cook.  If you can't find veal tenderloin (I couldn't) use pork or beef tenderloin (I used beef).  From Food and Drink Summer 2011.

1/2 cup unsalted butter, melted and cooled
1/4 cup brandy
1 tbsp fresh thyme, finely chopped
2 veal tenderloins, each about 750g, silver skin removed
1/4 cup steak spice
1 tbsp smoked paprika
2 tbsp olive oil

BRANDY BUTTER SAUCE
1 tbsp butter
1 cup thinly sliced shallots
4 cloves garlic, minced
2 tbsp brandy, diluted with 2 tbsp water
6 tbsp cold unsalted butter, cubed
Salt and freshly ground black pepper

1. In a small bowl, whisk together the melted butter, brandy and thyme to combine.
2. Pat tenderloins dry with paper towels.  Fill an injector with the butter mixture.  Stab and inject the tenderloins in multiple places.  Cover in plastic wrap and refrigerate for 2 hours
3. IN a small bowl, combine the steak spice and smoked paprika.  Remove tenderloin from the refrigerator, rub with the olive oil and then massage well with the spice mixture.  Set aside for 30 minutes to come to room temperature.
4. For brandy butter sauce, place a medium saucepan over medium heat on the barbecue side burner or stovetop.  Heat 1 tbsp of butter until foaming.  Add the shallots and garlic and cook for 5 to 7 minutes, until very soft and fragrant.  Remove from heat and stir in the diluted brandy.  Whisk in the cold butter, 1 cube at a time, until fully incorporated.  If the mixture becomes too cool to melt the butter, place it back on the burner briefly while whisking constantly to ensure sauce does not split.  Season to taste with salt and pepper and keep warm over very gentle heat until ready to serve.
5. Preheat the grill to medium high or 450F.  Preheat the infrared burner for 1 minute.  (If using a gas bbq use the above instructions).
6. Place the tenderloin on the infrared burner and sear, about 1 1/2 minutes a side.
7. Move tenderloin to medium high side and grill for about 4 to 6 minutes a side for medium rare.  Remove from grill and allow to rest for 5 minutes.
8. Slice the tenderloin into 1 inch thick medallions, remove to a platter and spoon brandy butter sauce over.  Sprinkle with additional thyme leaves if you wish.

Grilled Steak with Bourbon Sauce

Nothing but yummy here! Use fresh herbs if you are able.  The flavour has no comparison to the dried. This recipe was in Food & Drink 2003

SAUCE
1/4 cup cold butter, cubed
1/4 cup chopped shallots
1 tsp chopped garlic
1 tbsp chopped fresh thyme or 1 tsp dried
1 tbsp chopped fresh tarragon or 1 tsp dried
1 tbsp chopped fresh rosemary or 1 tsp dried
1/2 cup bourbon
2 cups beef stock
2 tsp balsamic vinegar
Salt and freshly ground pepper

STEAK
2 tbsp olive oil
one 1.5 kg T-bone steak, 2 inches thick (Go to your local butcher for a better cut, I find the steaks at Costco are very good)
Salt and freshly ground pepper

1. Preheat oven to 450F (I prefer the BBQ)
2. Heat 1 tbsp of the butter on medium heat in pot, reserving remaining butter.  Stir in shallots, garlic, thyme, tarragon and rosemary.  Saute for 1 to 2 minutes or until shallots soften.  Add bourbon and bring to boil.  Reduce to 2 tbsp about 3 to 5 minutes.  Add stock and bring to boil.  Simmer 15 to 20 minutes or until reduced to 1/2 cup.  Swirl in 1 tsp balsamic vinegar, reserving the rest.  Season with salt and pepper and reserve.
3. Heat oil in large ovenproof skillet on medium-high heat.  Season steak with salt and pepper.  Add steaks and cook for about 2 minutes per side.  Place in oven and bake for 7 to 10 minutes for medium rare.  (I used the BBQ instead) Test steak with instant thermometer if you are unsure.  It should read 125F.  Place steak on carving board and let rest for 5 minutes.
4. Reheat bourbon sauce and whisk in remaining butter and reserved balsamic vinegar.  Season well.
5. Slice steak down to 1/2 inch and serve with sauce.

Yellow Pepper Sauce for Grilled Scallops or Fish

This sauce has a beautiful vibrant colour and a great flavour that makes it delicious with grilled scallops or fish.  Change it up with different coloured peppers if you wish.  From Food and Drink 2003

3 tbsp olive oil
1 small onion, diced
2 yellow peppers, seeded and sliced
1 clove garlic, smashed
1 sprig of fresh thyme
1 cup vegetable stock
1/4 cup whipping cream (or use milk for a thinner sauce)
1 tsp granulated sugar
Salt and Freshly ground pepper
20 fresh large sea scallops

1. Heat 2 tbsp of oil in a saucepan,  add the onion and cook gently until soft, about 5 minutes.  Add the peppers, garlic and thyme, cook for another 5 minutes.
2. Add the stock and bring to a boil, reduce the heat and simmer 20 minutes or until the peppers are very soft.
3. Remove the thyme and puree the pepper mixture.  Return to a clean pan adding the cream and sugar.  Bring to a boil, check the seasoning, then simmer t minutes.
4. Season the scallops.  Add the remaining oil to a very hot frying pan and sear the scallops 2 minutes on the first side.  Turn and cook another minute or until just opaque in the centre.  Divide the sauce between 4 warmed plates and top with the scallops.

Roasted Asparagus with Hollandaise Sauce

Asparagus are one of the veggies that I have discovered as an adult.  I would never have eaten them when I was younger and certainly would not have thought they were delicious.  But wow, how the years have changed me.  I really enjoy them roasted, I find them much nicer than boiled or steamed.  The white asparagus are largely aesthetics here, if you can't find them, just substitute for regular green asparagus.

1/2 lb (250g) thick green asparagus, with tough ends snapped off
1/2 l (250g) white asparagus, with tough ends snapped off
2 tbsp olive oil
salt and freshly ground pepper
1/4 cup unsalted butter
2 egg yolks
2 tsp lemon juice

1. Preheat oven to 425F.
2. (the recipe calls for peeling the asparagus stalks - I did not do this) toss with olive oil, salt and pepper.  Place on baking sheet.  Place in oven and bake for 10 minutes, turning once, or until stalks are crisp tender.
3. Heat butter in small pot until foaming.  Place egg yolks and lemon juice in food processor (or blender) and process for 20 seconds.  With machine running, slowly pour melted butter down through feeder tube.  Season with salt and pepper.  To keep warm, place in a thermos or use for up to 30 minutes.

Tomato Pasta Sauce

Simple and quick to make, healthier than the canned stuff!

1 tbsp olive oil
1 each onion and carrot, chopped
1 celery stalk, chopped
1/2 tsp salt
4 cloves garlic, minced
2 cans diced plum tomatoes (28 oz/796 ml)
2 bay leaves
1 1/2 tsp each dried oregano and basil leaves

1. Heat oil in a medium saucepan over medium heat.  Add onion, carrot, celery and salt.  Cook just until tender, about 5 minutes.  Add garlic and stir.
2. Add tomatoes.  Mash with a potato masher to crush them into smaller pieces.  Add bay leaves, oregano and basil.  Bring to a boil, reduce heat and simmer, stirring occasionally, until slightly thickened.

Spicy Espresso Steak Barbecue Sauce

Love the flavour of Espresso in this sauce.  Kick up the BBQ a notch and try this out on steak or chicken.

1 bottle (700 ml) strained tomatoes or passata
1 onion, finely chopped
1/2 cup brown sugar
2 tbsp espresso powder
1/4 cup tomato paste
1/4 cup Worcestershire sauce
1/4 cup cider vinegar
2 garlic cloves, minced
2 chipotles in adobo sauce, finely chopped
1 tbsp mustard powder

1. Place ingredients in a small saucepan and stir to mix.  Bring to a gentle boil over medium heat.  Simmer, stirring occasionally, until flavours infuse and sauce thickens slightly, about 20 minutes.  
2. If making ahead, cover and refrigerate until ready to use.  

Use for a marinade or to coat and bbq.  Also great on the side for dipping.

Thai Meatballs in Peanut Sauce

I have tried lots of recipes that have a peanut sauce but this is the first one that I liked.  The lime juice brings a tang to an otherwise very sweet sauce.

1 1/4 lb (550 g) ground chicken, turkey or beef
1/2 cup dry bread crumbs
1/4 cup chopped green onions
1/4 cup chopped cilantro
1 egg
1 clove garlic, minced
1 tbsp soy sauce
1 tbsp minced or grated fresh ginger root
1/4 tsp red pepper flakes (optional)

Sauce
1 cup chicken broth
1/3 cup lime juice
1/4 cup soy sauce
2 tbsp smooth peanut butter
2 tbsp cornstarch

1. Preheat the oven to 375F.  Grease a cookie sheet or baking pan.
2. In a large bowl combine the ground meat, bread crumbs, green onions, cilantro, egg, garlic, soy sauce, ginger and red pepper flakes.  Mix well until the ingredients are evenly combined.
3. With wet hands *or with plastic gloves), roll the meat mixture into 1 in diameter balls.  Arrange on the prepared cookie sheet, leaving a little room between them so they brown evenly.  Place meatballs in the oven and bake, turning over once, for 30 to 35 minutes.  They should be cooked through and very lightly browned. 
4. While the meatballs are baking, combine chicken broth, lime juice, soy sauce, peanut butter and cornstarch in a blender (or with a whisk or hand blender).  Transfer to a medium sized saucepan and place over medium heat.  Cook, stirring until the sauce boils and begins to thicken.  Add the baked meatballs, reduce the heat to low and cook, stirring very gently for 5 to 10 minutes or until the meatballs are lightly glazed with sauce.  Serve immediately with plain steamed rice or noodles.

Chicken or Veal in Phyllo with Orange Ginger Sauce

A very elegant dinner!

6 boneless chicken breasts or 6 scallops of veal

1/2 cup belted butter

1/4 tsp cinnamon

1 tbsp grated ginger

1 pkg Phyllo pastry

1/4 cup sliced toasted almonds

Orange Ginger Sauce

Trim chicken or veal and rub ginger into the surface of the meat.  Stir cinnamon into melted butter.

Prepare phyllo.  Four sheets will wrap two pieces of meat.  Lay one sheet on work surface and brush with cinnamon butter.  Lay second sheet on top and brush again.  Repeat with 3rd and 4th sheets, brushing with cinnamon butter.  Cut phyllo lengthwise into oblongs, approximately 5 inches across.  Discard the piece left over.

Place piece of meat at top of oblong and fold a corner of the phyllo to make a triangle.  Continue folding triangle until you come to the end of pastry.  Trim off excess. 

Brush outside with butter and place on buttered baking sheet.  Repeat with the rest of the meat.  Bake for 25 to 30 minutes in a preheated 375 oven until lightly browned.  Remove from oven and sprinkle, evenly, with toasted almonds.

To serve, ladle equal amounts of Orange-Ginger Sauce on plates and place one phyllo package in the centre.  Garnish plate with bundles of julienned vegetables and sauteed cherry tomatoes.

Orange Ginger Sauce

Rind of one orange, cut into julienne strips or use a zester

1 cup chicken stock

1 cup orange juice

1 tbsp honey

Salt and Pepper to taste

1 tbsp grated ginger

1/4 cup 35% cream

Blanch orange strips or zest in boiling water for 1 minute.  Drain and briefly run under cold water.  Set aside.  In saucepan, heat chicken stock and boil until reduced by half.  Add orange juice and bring to boil.  Add honey, salt, pepper, ginger and cream and bring to a boil.  Reduce until sauce coats a spoon lightly.  Taste and adjust seasoning, adding a little lemon juice if too sweet.  Add orange zest and heat through. 

Mini Chocolate Souffles with Caramel Hazelnut Sauce

These are fantastic and decadent!  I used a dark rum for the sauce that worked really well.  A rich elegant desert.

3/4 cup semisweet chocolate pieces
4 eggs
1 egg white
1/3 cup milk
1/4 cup sugar
1-8oz pkg cream cheese, cubed

Caramel-Hazelnut Sauce


Melt semisweet chocolate pieces and cool.  In a blender container combine eggs, egg white, milk, and sugar.  Cover; blend till smooth.  With the blender running, add the cream cheese cubes through the opening in the blender lid or with the lid slightly  ajar; blend till smooth.  Add the melted chocolate; cover and blend just till combined.   Pour the chocolate mixture into four ungreased 1 cup souffle dishes.  Bake in a 375 oven about 35 minutes or till set.  Serve at once with the warm Caramel Hazelnut sauce.  Makes 4 servings.

Caramel Hazelnut Sauce


In a small saucepan combine 1/4 cup packed brown sugar and 1 1/2 tsp cornstarch.  Stir in 1/3 cup milk and 1 tbsp light corn syrup.  Cook and stir till the mixture is thickened and bubbly.  Cook and stir 2 minutes more.  (the mixture may appear curdled during cooking.) Stir in a handful of whole Hazelnuts, 1 tbsp butter and 2 tsp rum or brandy.  Remove the sauce from heat; cover surface with clear plastic wrap.  Cool slightly.