Winter 2014FRONTBURNERHoliday Issue

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Greetings, IACP Members!

For those of us in the Northern Hemisphere, a new season has arrived. No need to check the temperature -- one look at your calendar and you’ll know that winter is here. Between all the holidays, school breaks, parties, and end-of-year accounting, days and nights get more booked up than ever.

All the more reason to step away from the hus-tle, take a few quiet moments for yourself, and flip through the pages of this quarter’s Frontburner.

Get inspired by member-submitted recipes, learn about recent IACP events, keep up to date with fellow members’ professional pursuits. And even meet a new member from Montreal.

Once we get past all the holiday hubbub, the real fun be-gins: Conference 2015! Our first conference to be held in Washington DC (March 27 - 30) will be fun, focused, and fabulous, so stay informed by following IACP on social media and at our website. Twitter: @iacpculinary, Face-book: facebook.com/iacpculinary, and Instagram: iacppix

Cheers,

Martha Holmberg Director of Communication martha@iacp.com

IACP

FRONTBURNER winter 2014

Table of Contents

Member News & Notes 4

New Member Profile 5

Apple Butternut Soup 6

Ploughman’s Cheese Platter 8

Tinga de Pollo 10

Twin City Event Recap 11

Garlic Stuffed Mushrooms 12

Burani Bonjon 14

Salmon and Quinoa Cakes 16

Korean Short Ribs 18

Tandoori Chicken 20 One Pan Chicken 22

Festive Potato Gratin 24

Pumpkin Spice Beer Bread 26

Roasted Buttercup Squash 28

Coco-Choco-Chia Bars 29

Bourbon Caramel Cupcakes 32

Pumpkin Pie with Bitters 34

Chocolate Refrigerator Cookies 36

Orange Creamsicle Floats 38

Three Sweet Sauces 39

About Frontburner

Frontburner is the quarterly publication of the Internartional Association of Culi-nary Professionals. IACP assumes no re-sponsibility for stat-ments and opinions expressed by contrib-utors to Frontburner.. Views advance in the artcles are those of the contributors and do not neccesarily represent the official position of IACP.

Want to contribute to Frontburner?

Contact communi-cations@iacp.com

Frontburner Editor

Martha Holmberg martha@iacp.com

Frontburner Designer

Margaret Crable margaret@iacp.com

Mark Kelly, PR and Advertising Manager for Lodge Manufacturing, shares the news that the company has completed the first phase of a major expan-sion and updating of their foundry, in South Pitts-burgh, Tennessee.

The new “melt center” features two 10-ton melters, with more equip-ment coming on line throughout the rest of 2014.

The expansion has altered this small community’s skyline, adding two new 100-foot tow-ers, and will expand Lodge’s produc-tion capacity by about 50%, making Lodge Manufac-turing Company the world’s most technologically advanced cast iron cookware foundry, according to the company.

Member News & Notes

How do you put together a decadent cheese plate for your next dinner party? Which veg-etables should you grill and how? The Clever Cookstr an-swers these questions and many more in a new weekly podcast from Quick and Dirty Tips!

Each week, Kara Rota, Cook-str’s Director of Editorial & Partnerships, interviews guests such as Liz Thorpe, Jim Bot-sacos, Rocco DiSpirito, and many others to learn the hottest trends and tips from the world of food and cooking. Down-load the episodes free here.

Terry Pranses of Pranses Re-search Services has been busy with new and long-term cli-ents. Those include Crispy Green, a growing line of all-natural fruit snacks, and Down To Earth Markets, which oper-ates 17 farmers markets around the New York City Metro.

He also recently presented a case history on olive oil market-ing to The Marketing Network.

Terry is enjoying his new role as an IACP Connect Program Mentor and urges other mem-bers to share their knowledge.

Emeritus member Barbara Lauterbach shared a few re-cent photos from Italy.

Market day in Camucia, Province of Arezzo, Italy

Ingredients for funghi sauce, pre-pared in Cortona (Tuscany), Province of Arezzo, Italy.

Rose Levy Beranbaum, long time IACP member, has just published her 10th cookbook, The Baking Bible, through Houghton Mifflin Harcourt.

Shopping for cookbooks dur-ing the holidays? Check out our special Amazon store.

New Member Profile: Aimee Wimbush-Borque

Meet Aimee, an urban homesteader, former chef, and new IACP member, who hails from Montreal. She chronicles her kitchen adventures on her blog Simple Bites, and also writes a monthly column for Jamieoliver.com. Her upcoming cookbook Brown Eggs and Jam Jars hits shelves in 2015.

Tell us about your culinary background.

I became interested in cooking at a young age when my mother taught me the functional beauty that is home cooking with fam-ily at the centre. We grew and raised a good portion of our food on a small homestead in Northern Canada, and this rural up-bringing ignited in me a lifelong love of cooking from scratch.

A formal education in culinary arts further propelled my love of cooking and fuelled an interest in classic tech-niques, while my years’ experience (10) in the fine din-ing restaurant scene instilled in me a deep appreciation for quality ingredients. I have to credit my nine years as a mother and food blogger, though, as being instru-mental in keeping my creativity honed and my knowledge of whole foods in tune.

What brought you to IACP? What are you looking for-ward to taking part in as an IACP member?

This community inspires me. I’m looking forward to learning from the collec-tive wealth of knowledge and connecting with friends, old and new.

What culinary projects are you working on currently?

I’m working on my second cookbook with Penguin Random House, gearing up to promote the first book, freelancing for Jamie Oliver, and ever writing on my blog, Simple Bites.

Ingredients that we’ll always find in your kitchen.

Brown eggs from my hens, jars of homemade jam, an array of vinegars, good quality spices, dark chocolate.

Share with us something delicious you’ve cooked recently.

I used a surplus of pie pumpkin from my local farm stand to cook up a spicy vegetarian curry. Paired with cinnamon rice, pomegranate and pepitas, it’s weekday lunch that has been keeping me going for days now!

Follow her online:

Instagram | Twitter | Facebook | Google+ | Ello | Pinterest

Apple Butternut Soup with Roasted Kale and Pumpkin Seeds

Photo by: Cathy Walthers

Photo by: Allison Shaw

The combination of kale and butternut is a good one, especially enhanced with apples and a hint of bourbon. I had planned to add some cream, but happily, none was needed. The finishing touch is crispy kale roasted with pumpkin seeds and fresh cranberries, which all gives a crunchy, tart con-trast to the smooth, pureed soup.

Serves 6

2 tablespoons butter

1 onion, diced

5 cups diced butternut squash (large dice), (from 1 medium butternut squash)

2 carrots, peeled and cut into rounds (about 1 1/2 cups)

1 whole leek, sliced (a little over 2 cups)

2 cloves garlic, minced

1 teaspoon finely minced ginger

1/3 cup bourbon whiskey

5 cups water

2 tart apples, peeled, cored and cut in half or in quarters

1 – 2 teaspoons kosher salt

1/2 bunch kale, stalks removed, chopped into bite-sized pieces (about 3 cups)

1 tablespoon olive oil

1/2 cup pumpkin seeds

1/4 cup fresh cranberries

Melt the butter in a soup pot and sauté the onions for about 5 minutes. Add the squash, carrots and leek on medium to medium-high heat for about 10 minutes, stirring often to cook all sides of the squash. Add the garlic and ginger and sauté about 30 additional seconds until fragrant.

Turn up the heat a bit and add the bourbon, and let the alcohol cook off, about 1 minute. Add the water, apples and 1 teaspoon salt, bring to a boil, and then lower the heat to a simmer, and cook covered, for about 20 min-utes or until the squash and carrots are easily pierced with a fork. Let cool

About Cathy Walthers

Catherine Walthers’ latest book, Kale Glorious Kale hit the shelves this fall, featuring kale in 90 different recipes including Baked Eggs over Kale, Kale Granola, Sausage and Mush-rooms, and more.

She is also the author of Greens, Glorious Greens; Raising the Salad Bar and Soups + Sides. She runs the West Tisbury Kitch-en Lab on Martha’s Vineyard where she lives and works as a private chef and food writer.

for 5 or so minutes before blending.

Process the soup, in batches, in a blender until smooth and creamy, or use an immersion blender to pu-ree. (Take care when blending a hot soup by filling the container only 2/3 full, placing a kitchen towel over the blender top, and blending from low to high.) If the soup is too thick, add some water to thin it a bit. Taste for seasoning and add more salt by the pinches, until really flavorful. Add a few grinds of fresh black pepper.

Preheat the oven to 350 °F while soup is cooking, and roast the kale. Tear the pieces of kale onto the bak-ing sheet. Add 1 tablespoon of oil and knead into the kale. Sprinkle with salt and bake for 15 - 20 minutes, or until crispy, but not browned, stirring a few times. When the kale is done, or on another baking sheet, place the pumpkin seeds, seasoned with a pinch or two of salt, and cranberries, and roast until pumpkin seeds are roasted and cranberries are softened somewhat, 6 - 7 minutes.

Ladle in bowls, and top with the garnish of about 2 tablespoons of the oven-roasted kale (breaking apart if needed), some of the pumpkin seeds, and 3 or 4 roasted cranberries. Place any remaining toppings in bowls at the table for people to replenish or munch on.

Ploughman’s Cheese Platter with Fig Chutney

Photo & Recipe from the Kerrygold Cookbook

Serves 4 to 6

1 lb Kerrygold mature or aged Cheddar

2 tbsp olive oil

2 red onions, thinly sliced

1 small cooking apple, peeled, cored and chopped

1 cup dried figs, chopped

2 tbsp balsamic vinegar

1/2 cup red grape juice

2 tbsp dark brown sugar

1 tsp chopped fresh thyme

salt and freshly ground black pepper

French baguette and green salad, to serve

To make the chutney, heat the olive oil in a large pan and add the red on-ions, then cook for 10 minutes until softened, stirring occasionally. Stir in the apple, figs, balsamic vinegar, grape juice, sugar and thyme until well combined.

Cook for about 10 minutes until slightly reduced and thickened, stirring occa-sionally. Season to taste. Blend in a food processor for 1-2 minutes until smooth, then leave to cool completely. Store in an airtight container and use as required.

At least a half an hour before you are ready to serve, remove the cheese from the fridge and its packaging. Cut into four even-sized wedges and arrange on plates or small wooden boards with small bowls of the fig chut¬ney, chunks of French baguette and small mounds of green salad to serve.

About Kerrygold

The Irish Dairy Board was es-tablished in 1961 to band to-gether a hand-ful of small dairy farms throughout Ireland and har-ness their collec-tive expertise.

That fateful year resulted in the creation of the Kerrygold brand, a premium line of all-natural, grass-fed cheeses and butters crafted all across Ireland but sold under one brand name.

Now, more than 50 years later, they still adhere to the same small farm approach and still rely on indepen-dent dairy farm-ers to supply the finest all-natural milk in the world.

Follow them:

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Tinga de Pollo Recipe by: Patricia Merrill

Makes about 2 servings

1 chicken breast

1 cup of broth

1/2 onion, diced

2 chopped garlic cloves

1/2 teaspoon salt

2 tablespoons cooking oil

50 grams (1 small link) of chorizo, crumbled

1 cup chopped tomatoes

2 tablespoons vinegar

1/2 teaspoon oregano

1/2 teaspoon thyme

1 bay leaf

1 chile chipotle

1/2 teaspoon sugar (optional)

1 small onion, finely sliced for garnish

Boil the chicken breast, cut in chunks, and shred. Set aside. In a frying

pan, heat oil, fry crumbled chorizo, discarding extra fat, add chopped on-

ion and garlic and cook 5 minutes. Add shredded chicken, tomato, vinegar,

oregano, thyme, bay leaf and the chile chipotle.

Cook about 15 minutes, stirring occasionally, and add one cup broth to

keep mixture moist. Add salt and sugar if desired. Garnish with onion slic-

es and cover. Use as a filling for sopes or tacos, or serve adorned with

avocado slices.

About Patricia Merrill

Patricia Merrill Mar-quez is the owner and teacher at Mex-ican Cooking Vaca-tion in San Miguel de Allende, Mexico.

She is also part of the IACP Connect program, avail-able to mentor IACP members in the tradtitions and techniques of authentic Mexi-can cuisine.

Find her in the IACP Connect database here.

IACP in the Twin Cities

We recently hosted a regional event in the Twin Cities , organized by IACP members Selena Darrow and Amber Hanson. Our two day event brought IACP members and local culinary professionals together for classes on branding, trend spotting, food photography and more. Want to organize an IACP get-together in your own area? Check out our 4 step guide to or-ganizing an event.

Photos clockwise from left: IACP Presdent Raghavan Iyer during his lunch demo; speaker Bernice Neumann presents on brands and bloggers; event attendees sharing thoughts during a sensory tasting demo; a wine and chocolate tasting wrapped up the event.

Garlic Stuffed Mushrooms with Cheese

Photo & recipe from the Kerrygold Cookbook

2 garlic heads, separated into cloves and peeled

1 cup cream

1 cup panko or toasted plain breadcrumbs

1/2 cup Kerrygold Dubliner cheese, grated

1/2 tsp fresh thyme leaves

4 tbsp Kerrygold butter

24 large button mushrooms, stems removed

salt and freshly ground black pepper

Arugula, for serving

Preheat the oven to 400°F. Place the garlic and cream in a small heavy-based pan over very low heat and simmer gently for about 45 minutes until the garlic is completely tender and the cream has reduced and thick¬ened, stirring occasionally to make sure the bottom of the pan doesn’t burn.

Remove the garlic and cream mixture from the heat and mash to a rough purée with a fork. Sea¬son to taste and leave to cool. Stir in the panko or breadcrumbs and fold in the cheese and thyme.

Melt the butter in a small pan and use to brush all over the mushrooms, except the gills, as the filling will cover that. Arrange the mushrooms on a non-stick baking sheet, top-side down and fill the centers with spoonfuls of the garlic cream and cheese mixture. Bake for 15-20 minutes until the mushrooms are cooked through and the topping is golden brown.

To serve, transfer to warmed plates and arrange a little arugula to the side of each one.

About Kerrygold

The Irish Dairy Board was estab-lished in 1961 to band together a handful of small dairy farms throughout Ireland and harness their collective expertise.

That fateful year resulted in the creation of the Kerrygold brand, a premium line of all-natural, grass-fed cheeses and butters crafted all across Ireland but sold under one brand name.

Now, more than 50 years later, they still adhere to the same small farm approach and still rely on indepen-dent dairy farm-ers to supply the finest all-natural milk in the world.

Follow them:

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Burani Bonjon (Eggplant with Yogurt Sauce)

Recipe by: Nawida Saidhosin and the League of Kitchens

In this classic Afghan vegetarian dish, eggplants are shallow-fried to a creamy tenderness and stewed in a coriander broth with tomatoes and chile peppers, then topped with a cool yogurt sauce and sprinkled with dried mint. Nawida likes to leave the stems on the eggplants and to peel away the outer layer.

Makes 4 to 6 servings

Tomato Sauce:

2 heaping teaspoons tomato paste

3 cloves garlic, pressed

1 teaspoon freshly ground coriander

1 teaspoon fine salt

1 teaspoon freshly ground black pepper

1/2 cup water

Yogurt Sauce:

1/2 cup whole milk yogurt (not Greek)

1 to 2 cloves garlic, pressed

1/8 teaspoon fine salt

1 1/2 tablespoons water, plus more as needed

Fried Eggplant:

1 3/4 pounds Japanese or Italian eggplants (3 to 5 eggplants)

1 3/4 cups corn oil

2 large plum tomatoes, sliced into 1/3-inch rounds

2 large jalapeño chiles, halved, quartered, seeded or partially seeded if desired

Dried mint, for garnish

About Nawida Saidhosin

Nawida was born in Kabul, Afghanistan, and grew up watch-ing her mother and grandmother cook for the family. She moved to the U.S. from Russia in 2010 with her son, now eight years old. She teaches Afghan cooking classes in her home for the League of Kitchens. .

About League of Kitchens

League of Kitchens is an immersive culinary adven-ture in NYC where immigrants teach intimate cook-ing workshops in their homes.

Follow them:

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For the tomato sauce: Mix the tomato paste, garlic, coriander, salt, black pepper, and water in a small bowl.

For the yogurt sauce: Mix the yogurt, garlic, salt, and water (adding more if necessary) to make a pourable but not runny consistency.

For the fried eggplant: Peel the eggplants, including the hard green part around the stem. Cut into 1/4-inch-thick planks.

Pour a little of the oil into a high-sided medium skillet. Pour the rest of the oil into another medium skillet and turn to medium-high heat. (If you are using a larger skillet, add enough oil to come about 2/3 inch up the sides.)

When the oil is hot, after about 5 minutes (the eggplant will sizzle when dipped), add 4 or 5 planks (the oil should nearly cover them). Fry in about 4 batches, flipping them and adjusting the heat as needed to keep the oil bubbling, until soft and brown on both sides, for 4 to 6 minutes.

Lay 4 tomato slices in the high-sided skillet and then, as the eggplant is fried, put a layer on top of the tomatoes. Put another layer of the tomato slices and half of the pepper slices over top.

Add a few tablespoons of the tomato sauce, and continue layering the eggplant as it cooks with the rest of the tomatoes and peppers. Ladle out 3 tablespoons of the fry-ing oil over the vegetables, and then pour the rest of the tomato sauce over top.

Put the skillet over high heat, cover, and bring to a boil, about 5 minutes. Turn the heat to low and cook until all the vegetables are soft, about 15 more minutes.

Spread some of the yogurt sauce on a serving platter. Spoon the eggplant, tomatoes, and peppers over top. Spoon more yogurt sauce on top. Sprinkle with dried mint and serve.

Wild Alaskan Salmon and Quinoa Cakes

Recipe and photo by: Alaska Seafood

Makes about 3 dozen mini-size salmon cakes

1 can (14.75 oz.) Alaska Canned Salmon

4 cups cooked quinoa

8 eggs, beaten lightly

1 cup Panko bread crumbs

2 cups small diced bell peppers, mix of colors

1 cup small diced red onion

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 cups prepared cream sauce (either reduced heavy cream seasoned with salt and pepper, or a thin béchamel)

1 tablespoon chopped fresh dill

2 tablespoons gated lemon zest

3/4 cup canola or olive oil

12 fresh dill sprigs

Put the salmon, quinoa, eggs, panko, bell peppers, onion, salt and pep-per into a large bowl and mix gently but thoroughly. Shape into small pat-ties.

Combine cream sauce, dill, and lemon zest in a small saucepan and heat gently; taste and adjust seasoning, adding some lemon juice if you like.

Heat a thin layer of the oil in a large skillet and sauté the quinoa patties until golden brown, about 3 minutes on each side.

To serve, arrange 3 patties on a plate and drizzle with some of the dill sauce. Garnish with a dill sprig.

About Alaska Seafood

Alaska Seafood works to bring the bounty of Alaska’s natural, renewe-able, seafood re-source to the world.

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Galbi (Korean Short Ribs)Recipe by: Sunny Kim and the League of Kitchens

The Asian pear not only gives a subtle sweetness to the marinade, but aids in tenderizing the meat as well. Try throwing these ribs on the grill during warmer months to achieve that addictive smoky flavor only fire can create. For serving, Sunny adds a mix of dried black beans, chickpeas, and barley to steam with the rice.

Makes 4 to 6 servings

10 large cloves garlic

1 small onion (3 1/2 ounces), cut into chunks

1/4 Asian pear (6 ounces), peeled, cut into chunks

1/2 cup water

3 tablespoons soju, sake, or white wine

1/3 cup soy sauce

2 1/2 tablespoons honey

2 tablespoons toasted sesame oil

1/2 teaspoon ground black pepper

2 1/2 pounds Korean-style short ribs (beef chuck flanken, cut 1/4-inch thick across the bones)

Cooked short grain rice, for serving

Purée the garlic, onion, pear, and water for 2 minutes. Pour in a large bowl. Rinse out the blender with the soju and add to the bowl. Stir in the soy sauce, honey, sesame oil, and pepper. (Makes 2 2/3 cups.)

Submerge the short ribs in about 2 cups of the marinade (reserve the remaining for another use), and marinate in the refrigerator for at least 2 hours and up to 6 hours.

Adjust the oven rack to the second from the top and heat the broiler to high heat. Line a broiler pan with foil. Lay as many of the ribs that will fit on the foil; it’s ok if they touch each other. Broil on high for 10 minutes, flip, and then broil another 5 minutes. The ribs should be well done, brown all over, and crispy in places. Repeat with the remaining ribs.

Serve with rice.

About Sunny Kim

Sunny learned to cook from watch-ing her mother and sisters cook for the employees of the family tex-tile factories who boarded with them. She moved to the U.S. with her hus-band and two sons in 1983. She and her husband grow over twenty differ-ent vegetables in the garden next to our house, and make many dif-ferent kinds of kimchi, depending on the season.

About League of Kitchens

League of Kitchens is an immersive culinary adven-ture in NYC where immigrants teach intimate cook-ing workshops in their homes.

Tandoori Chicken with Spiced Pilaf and Cucumber Raita

Recipe and photo by: Mahatma Rice

Deliciously marinated chicken tenders pan-grilled and served with cin-namon- and clove-spiced rice (maybe add peas?), served with a cool to-mato and cucumber riata.

Makes 4 servings

For the chicken: ;

1 cup plain yogurt

2 teaspoons curry powder

1/2 teaspoon crushed red pepper flakes

1 tablespoon fresh garlic, chopped

1 tablespoon fresh ginger, grated

1 teaspoon salt

1/2 cup dry white wine

1 tablespoon lemon juice

1 pound chicken tenders

For the rice:

1 tablespoon vegetable oil

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

2 bay leaves

1 small onion, thinly sliced

2 cups chicken broth

1 cup Mahatma® or Carolina® Basmati Rice

1 cup frozen peas, thawed (optional)

For the Cucumber Riata:

1 cup plain yogurt

1/2 cup cucumber, peeled, seeded, diced small

About Mahatma Rice

Mahatma is the number one sell-ing rice brand in the US. Their imported rices from Thailand, Pakistan, and India, as well as US grown white and brown rices, provide the perfect founda-tion for any dish.

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1/2 cup tomato, diced small

2 tablespoons fresh cilantro leaves, chopped

2 tablespoons fresh mint, chopped

Salt and ground black pepper

For the chicken: In a large zip top bag combine yogurt, curry powder, pepper flakes, garlic, ginger, 1 tea-spoon salt, white wine and lemon juice. Add chicken and refrigerate 20 minutes.

For the Spiced Pilaf *: Meanwhile, heat 1 tablespoon oil in a medium pot over high heat. Add ground cin-namon, ground cloves and bay leaves. Sauté 1 minute. Add onion, reduce heat to medium, and sauté until golden, about 8 minutes. Add chicken broth and bring to a boil. Stir in rice. Reduce heat to low; cover and simmer 20 minutes, or until all water is absorbed. If desired, stir in peas. Remove bay leaves before serv-ing.

While rice is cooking, heat grill or grill pan and brush with oil. Remove chicken from marinade and shake off any excess. Grill chicken until cooked through, about 2-3 minutes per side. Keep warm.

For the Cucumber Raita: In a medium bowl combine yogurt, cucumber, tomato, cilantro and mint. Season with salt and pepper to taste.

Serve chicken over rice (be sure to remove bay leaves) and top with sauce.

*To prepare the Spiced Pilaf with a more authentic rice texture and seasoning mixture, try this tip: Rinse rice until water is fairly clear. Place rinsed rice in a bowl and cover with water. Soak rice at least 15 minutes (maximum 2 hours). Drain rice and cook according to package or recipe directions above. In-stead of using ground cinnamon and ground cloves, substitute 1 stick of cinnamon and 8 whole cloves for the ground ingredients. Be sure to remove the cinnamon stick and whole cloves before serving.

One Pan Chicken with Leeks and Mushrooms Recipe by: Jessica Bard Photo by: Jessica Bard

It’s nice to have a favorite one-pan dish when you don’t have a lot of time to prepare dinner. This chicken with leeks and mushrooms is my favorite! It can be made in less than an hour - including time to cook a pot of rice, quinoa, or cous cous. Feel free to use a different type of mushroom or even replace the leeks with thickly sliced shallots. Without much extra effort, the finishing touches, a honey-butter glaze with a sprinkle of fried sage leaves and flaky sea salt, make this an elegant dish as well.

Serves 4

1 slice thick-cut bacon

1 medium leek

6 oz. package cremini mushrooms

2 tablespoons extra-virgin olive oil

12 fresh sage leaves

4 chicken thighs, bone-in, skin-on

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 cup low-salt chicken broth

1/2 tablespoon butter

1 tablespoon honey

1/2 teaspoon fleur de sel (flaked sea salt)

Preheat the oven to 425 degrees F.

Prepare your ingredients: Cut the bacon strip crosswise into 1/4-inch wide pieces. Cut the leek crosswise into 1/4-inch wide coins, using all of the white and the tender green part. (Discard the tough leaves). Gently rinse and drain the leek pieces, keeping them intact as best you can. Rinse the mushrooms and slice in half any that are larger than 1-inch in diameter.

Heat the oil in a 10-inch oven-proof skillet (cast-iron or stainless steel work well) over medium-high heat until oil shimmers. Add the sage leaves and fry, flipping each leaf once, until just crisped but not browned, about 30 seconds total. Transfer leaves to a towel-lined plate and set aside.

About Jessica Bard

Jessica is a food stylist, recipe de-veloper, writer, and cooking teacher. She graduated from The Culinary Insti-tute of America.

She worked at the CIA in the cook-book department for five years, helping to produce over 15 culinary titles. She lives with her husband and daughter in New York’s Hudson Valley. Find her online here or via email at jessicab-ard@gmail.com.

Season the chicken thighs all over with the salt and pepper. Place skin-side down, in the hot skillet and fry until the skin is crisped and lightly browned, about 5 minutes total. Flip thighs over and fry the other side for 1 minute. Remove the chicken thighs to a plate, skin-side up and set aside. Pour out most of the fat, leaving just a light coating in the pan.

Return the skillet to medium-low heat and add the bacon. Cook the bacon, stirring occasionally until crisped, about 3 minutes.

Add the leeks and mushrooms and stir for 1 minute. Increase heat to medium-high and continue to cook, stirring occasionally, until vegetables take on a little color, about 2 minutes. Stir in the chicken broth. Place the chicken thighs, skin-side up, on the vegetables, nestling them down into the mixture.

Put the pan in the oven, uncovered, and bake for 30 minutes. (The chicken should read 160 degrees F on an instant-read thermometer.) Remove the pan from the oven (be sure to use an oven mitt) and let rest while you make the glaze.

In a small microwave-safe bowl, microwave the butter and honey just until melted; mix together. Drizzle or brush the glaze over each chicken piece. Garnish with the fried sage leaves and a light sprinkle of fleur de salt if desired. Serve hot with cooked rice or quinoa.

Festive Potato Gratin Recipe created for Jarlsberg by Gwen Pratesi

Photo Credit: Roger Pratesi

Whether it’s turkey or lamb, ham, beef or even fish, gratin is a tasty side dish that works with practically any menu and festive meal. Potato gratin is perhaps the most common, and topping it with a generous grating of cheese adds incredible flavor while also giving the dish a gorgeous golden crust.

Country Potato Gratin—created by Gwen Pratesi, culinary and travel writer of Bunkycooks.com—gets its rich creamy flavor using a combination of chicken broth, milk, heavy cream and Jarlsberg cheese. Gwen recom-mends Benton’s Smoky Mountain Country Ham, infusing this outstanding potato gratin with subtle smoky flavor.

Serves 6

6 ounces good country ham, 1/4-inch chopped

2 large russet potatoes (1 3/4 - 2 pounds), sliced 1/8-inch thick

1 cup low-sodium chicken broth (do not use regular chicken broth)

1 cup whole milk

1 bay leaf

2 cups shredded Jarlsberg cheese, divided

1/2 small onion, thinly sliced

1/2 cup heavy cream

Special equipment:

2-quart casserole

Preheat oven to 375F degrees. Butter a 2-quart casserole and set aside.

Heat a medium size skillet over medium-high heat. Place ham in the pan and brown until some of the pieces are slightly crispy and the fatty pieces begin to brown. Set the pan aside, leaving the meat in the rendered fat.

Place sliced potatoes, chicken broth, whole milk, and bay leaf in a me-dium saucepan. Bring the liquids to a boil and simmer for 3 - 5 minutes until the potatoes start to become tender, occasionally basting the pota-toes with the liquids so they do not dry out. Do not overcook or else they will become mushy. Drain most of the liquid from the saucepan, reserving some to keep the potatoes moist.

About Jarlsberg

For over 50 years the Jarlsberg brand has been exported to the United States and is famous around the world for its distinctively sweet, nutty and buttery taste, and large round holes. Its worldwide popu-larity is a testament to the quality of ingredients consis-tently used, in ad-dition to the dedi-cation, skill and pride invested to produce the unique flavor and premium quality that makes Jarlsberg special

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Layer half of the potatoes to cover bottom of casserole dish. Sprinkle potatoes with about 2/3 of the cooked country ham pieces, thin sliced onion, and 1 cup of cheese.

Layer remainder of the potatoes evenly over the top, sprinkling the rest of the country ham over the po-tatoes, and finish with remaining cheese. Pour heavy cream over the top of whole casserole and press mixture down so that it flattens slightly and moistens ingredients.

Bake at 375 degrees for 45 to 50 minutes until mixture is bubbling and the top is nicely browned. Let sit about 10 to 15 minutes before serving.

Pumpkin Spice Beer BreadRecipe: Carrie Havranek for Good. Food. Stories. Photo: Casey Barber

Makes 1 loaf

2 1/2 cups (10 5/8 oz.) all-purpose flour

1/2 cup (2 oz.) white whole wheat flour

1 tablespoon baking powder

1 tablespoon granulated sugar

3/4 teaspoon salt

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/4 teaspoon freshly grated nutmeg

4 tablespoons (2 oz.) melted unsalted butter + 1 tablespoon (1/2 oz.) melted unsalted butter, divided

1 tablespoon pumpkin puree

1 12-oz. bottle Weyerbacher Imperial Pumpkin Ale, or pumpkin ale of your choice

1/2 cup wet, fresh spent grain, or 1/2 cup rolled oats hydrated with 1/4 cup boiling water

Preheat the oven to 375˚F. Grease and flour a standard 9×5-inch loaf pan, or spritz with nonstick baking spray. Whisk or sift both flours, baking powder, sugar, salt, cloves, cinnamon, cardamom, and nutmeg together in a large mixing bowl.

Whisk the 4 tablespoons melted butter and pumpkin puree together in a small mixing bowl.

Add the butter, beer, and spent grain to the flour. Gently stir together with a silicone spatula just until all the flour has been absorbed. The bat-ter won’t be easily pourable, but thicker and a bit scraggly.

Scrape the batter into the prepared loaf pan. Brush the batter with the remaining 1 tablespoon butter. Bake for 45-55 minutes, until the top of the loaf is matte and craggy, similar to brown soda bread, and turning golden brown in spots.

Cool for 10-15 minutes on a wire rack and then remove from the pan to cool completely before slicing.

About Carrie Havranek

Carrie is a food and travel writer in Easton, Penn-sylvania. She’s a baker who relishes adding beer to baked goods and goes out of her way for a good farm-ers’ market. Find her work in Ed-ible Philly, From-mer’s, and at Car-rieHavranek.com.

About Casey Barber Casey Barber is a writer, recipe de-veloper, and pho-tographer whose work has appeared in Gourmet Live, Better Homes & Gardens, and else-where. She writes the beer column “Tapped In” for The Kitchn, and is the editor of Good. Food. Stories, a digital magazine.

Roasted Buttercup Squash with Rosemary

Recipe by: Cathy Branciaroli Photo by: Cathy Branciaroli

1 medium Buttercup squash, peeled and cut into to 1 inch pieces

1/3 cup olive oil

1 Tbs crushed garlic

1 Tsp salt

1/4 Tsp crushed black pepper

1 Tbs chopped rosemary

Preheat oven to 400 degrees. Marinate squash in a zippered bag with

olive oil and herbs. Place on a foil-lined baking tray and bake for 40 min-

utes. Serve warm.

About Cathy Branciaroli

In her award-win-ning blog Delaware Girl Eats, she writes about her Italian culinary heritage, the rich food tradi-tions of the Mid-Atlantic region and seasonal dishes prepared with pro-duce from her pro-lific kitchen garden. 

She has been pub-lished in Meredith magazines and her recipes have ap-peared on Food 52 and Whole Foods. Originally from Northeast Ohio, Cathy has been living in Dela-ware long enough to be mistaken for a native.

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Coco-Choco-Chia Bars Recipe and photo by: Judy Barnes Baker

Chocolate, coconut, walnuts, whey protein, chia, and pasture butter are known to possess remarkably healthful properties. These moist, chewy bars could qualify as super-food candy; it’s not an oxymoron.

1 cup (2 ounces) large-flake, unsweetened, toasted coconut, see direc-tions below

1/2 cup (1 ounce) large-flake, unsweetened, plain coconut

4 tablespoons water, divided

1/2 cup (about 2.4 ounces, dry weight) sugar-free dried cranberries

High intensity sugar substitute* equal to 1/4 cup sugar (or to taste if cranberries are already sweetened), such as stevia or sucralose.

2 raw eggs whites or equivalent amount of powdered, reconstituted egg white, or whites from pasteurized eggs

6 tablespoons (1 1/4 ounces or 34.5 grams) whole or ground chia seed

1 cup chopped walnuts

1 cup sugar free chocolate chips, chopped dark chocolate bar, or pur-chased chocolate chips, such as Nevada Manna

1/2 cup plain whey protein powder (2 net grams of carbohydrate or less per serving)

1/4 cup Sweet Perfection, Just Like Sugar, powdered xylitol, or powdered erythritol (add 4 teaspoons extra if using erythritol)

A few grains of salt

4 tablespoons (1/4 cup) butter

4 tablespoons (1/4 cup) coconut oil

Line an 8- x 8-inch square pan with waxed paper, parchment, or foil, leaving overhang of two sides to facilitate removal. Grease the paper or foil with butter or coconut oil or use cooking spray.

Sprinkle 1/2 cup of toasted coconut in bottom of prepared pan. Mix 1/2 cup plain coconut with 2 tablespoons water. Stir and let stand for a few minutes until moist.

Roughly chop dried cranberries. Place in a small bowl with 2 tablespoons water and high intensity sweetener. Cover and microwave for one minute. Stir and let stand until liquid is absorbed.

RECIPE CONTINUES ON PG.30

About Judy Barnes Baker

Judy is an artist, writer, and an enthu-siastic home cook who lives in Sno-homish, WA, with her husband Dean. She is the author of Carb Wars; Sugar is the New Fat and Nourished; a Cook-book for Health, Weight Loss, and Metabolic Balance. She is also one of a team of authors featured in the Low-Carbing Among Friends series.

Judy’s working title for her first book was, “You’ll Never Know What You Are Missing”, which sums up her goal—to make eating for health synonymous with eating for pleasure.

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RECIPE CONT. FROM PG.29

Mix the moistened coconut and cranberries, the chia seeds, nuts, choco-late pieces, protein powder, second sugar substitute, salt, and cinnamon together in a large bow. Add egg white or reconstituted egg-white powder and stir until blended. Melt butter and coconut oil together, let cool until slightly warm so it won’t melt the chocolate, and stir into mixture in bowl, reserving about 3 tablespoons Spread coconut, cranberry, chocolate, and walnut mixture over toasted coconut in pan and press firmly in place.

Sprinkle remaining toasted coconut on top. Drizzle with reserved butter and oil mixture. Cover with a second sheet of paper or foil and press down firmly so coconut adheres to candy.

Chill for about 30 minutes or until firm; turn out of the pan and cut into 20 squares. Store in refrigerator but let warm up for a few minutes before serving.

Makes 20 serving of 1 square.

Per serving: Net carbohydrate: 2.2g; Protein: 4.8g; Fiber: 7.3g; Fat: 16.6g; Calories: 192

Total weight: 1 pound 8 1/2 ounces or 700 grams

Weight per serving: 2 1/4 ounces or 35 grams

Preparation time; 20 minutes active and total

Notes:

*I’ve specified two kinds of sweetener for this recipe. The first one is high intensity, such as liquid stevia, monk fruit, or sucralose. The second sweetener should have some bulk, such as an oligofructose blend (Sweet Perfection® or Just Like Sugar® for example) or a stevia blend with inulin, oligofructose, or erythritol. Other sweeteners with bulk, such as powdered xylitol or erythritol will also work.

*This recipe is not cooked. You may use the whites from pasteurized eggs or reconstituted egg-white powder to avoid the slight risk of salmo-nella. See p. 187 for egg safely tips.

To toast coconut:

Spread coconut on a baking sheet and bake in an oven set to 325 de-grees F for about 10 minutes or until lightly browned, stirring occasionally. Alternately, stir coconut in a dry skillet over medium heat for a few min-utes until just slightly colored.

http://bays.com/

Bourbon Caramel CupcakesRecipe and Photo by: Allyson Kramer

Bourbon is one of my absolute favorite flavors because it pairs so per-fectly with my other favorite flavors, vanilla and brown sugar. These bad boys tout all three flavors and make one heck of a fancy addition to a des-sert tray. Not so keen on bourbon? You can replace it with apple cider or nondairy milk.

1 1/4 cups superfine brown rice flour

3/4 cup sorghum flour

3/4 cup potato starch

1/4 cup sweet white rice flour

1 1/2 teaspoons xanthan gum

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

3/4 cup olive oil

1 cup brown sugar

1/3 cup sugar

2 tablespoons molasses

2 teaspoons vanilla extract

1 tablespoon ground chia seed mixed with 1/4 cup water

1/2 cup bourbon

1 cup ice cold water

YIELD: 12 CUPCAKES

Preheat oven to 350°F. Line twelve muffin tins with paper liners.

In a medium bowl, whisk together the brown rice flour, sorghum flour, potato starch, sweet white rice flour, xanthan gum, baking powder, baking soda, and salt.

In a separate, larger bowl, combine the olive oil, sugars, molasses, 1 tea-spoon of the vanilla extract, and chia mixture. Add a little bit of the flour mixture, the bourbon, and a little bit of the cold water plus the remaining teaspoon of vanilla extract and mix until smooth.

Repeat with the flour mixture and the water until all of each has been incorporated completely. Mix the batter on high speed for 1 minute using an electric mixer, or about fifty strokes by hand.

About Allyson Kramer

Allyson is a cook-book author, recipe developer, and food photographer who specializes in glu-ten-free, dairy-free, and egg-free cui-sine. Her work has been featured in numerous publica-tions, including The Huffington Post, Vegetarian Times, and VegNews Mag-azine, and she is the Vegan Food Ex-pert on the About.com network. This recipe comes from her new book Sweet Eats for All.

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1 tablespoon molasses

1/4 cup nondairy milk

1/8 teaspoon salt

1 tablespoon nondairy margarine

YIELD: COVERS 12 CUPCAKES

Combine all ingredients, in the order given, into a small electric mixing bowl and mix on high speed un-til smooth and tacky. Spread generously onto the tops of cooled cupcakes or layer cake. Store in airtight container in refrigerator up to 2 weeks.

Drop 1/3 cup of batter into each pre-pared cupcake tin and bake for 25 to 30 minutes, or until a knife inserted into the middle comes out clean.

Let cool completely before frosting with Caramel Frosting. Store cov-ered up to 2 days.

Caramel Frosting

This rich and velvety frosting is rem-iniscent of sweet and salty caramel candies, without the need to slave over the stove.

Even though this frosting goes stun-ningly with the recommended Bour-bon Caramel Cupcakes, this also tastes fantastic on chocolate cake.

For an over-the-top treat, try it slath-ered on top of my Ultimate Fudgy Brownies and sprinkled with toasted pecans.

2 cups confectioner’s sugar

1/2 teaspoon vanilla extract

Pumpkin Pie with BittersRecipe and photo by: Rita Held

Give your pumpkin pie a dee-lish flavor twist with Angostura orange bitters. It’s the perfect pumpkin partner because the flavor comple-ments and enhances the pie ingredients. This is now my go-to pumpkin pie — a bit less sugar, a splash of vanilla, and orange bitters. Yumm.

Prep time: 10 minutes Bake time: 50-60 minutes

Makes 8 servings

2/3 cup sugar*

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Dash each ground nutmeg and cloves*

2 large eggs

1 can (15 oz.) pure pumpkin puree

2 teaspoons Angostura orange bitters*

1/4 teaspoon vanilla extract*

1 can (12 fl. oz.) evaporated milk

1 unbaked 9” deep-dish pie shell (4-cup volume) Preheat oven to 425°F. In a small bowl, mix sugar with salt and spices. Beat eggs in a large bowl. Whisk in sugar mixture, pumpkin, orange bitters and vanilla. Gradually stir in evaporated milk.

Pour into pie crust and bake 15 minutes. Reduce temperature to 350°F. Bake 40-50 minutes or until a knife inserted near center comes out clean. Cool pie on wire rack for 2 hours. Serve immediately or refrigerate.

Kitchen Note: Ingredients with asterisks are my personal variations to the Libby’s canned pumpkin label recipe. Use the label recipe as is, or your own favorite recipe. The real game changer is Angostura orange bitters.

About Rita Held

Rita currently de-velops recipes for food and appli-ance companies, and writes for their social media channels. Clients include Holland House Wine Vin-egars, Nakano Rice Vinegars, and Angostura aromatic bitters for which she is their Culi-nary Ambassador.

Rita co-blogs with Rosemary Mark at Get Cooking Sim-ply. She is cur-rently a member of the TKP section of IACP, the San Francisco Profes-sional Food Soci-ety, and Consumer Business Profes-sionals of SF.

Chocolate Refrigerator Cookies Recipe and photo by: Carol Fenster

Refrigerator cookies come together in two basic steps: First, make the dough, and chill or freeze it. Next, bake as needed when you want. By planning ahead, you can have cookies in about 15 minutes. If you don’t

have sorghum flour, use brown rice, millet, bean, or amaranth flour.

Makes 48 cookies

Preparation time: 10 minutes Chilling time: 2 hours

Baking time: 10 to 12 minutes

21 ounces gluten-free bittersweet chocolate chips (at least 60% cacao)

5 tablespoons (about 1/3 cup) butter or buttery spread

3 large eggs

1 cup sugar

1/2 teaspoon pure vanilla extract

1/2 cup sorghum flour

1/4 teaspoon baking soda

1/4 teaspoon xanthan gum

1/4 teaspoon salt

1 cup finely chopped walnuts

In a medium microwave-safe bowl, heat 9 ounces of the chocolate chips with the butter in the microwave on Low power for 1 to 2 minutes, or until melted. Stir until well blended.

In a large bowl, beat the eggs, sugar, and vanilla with an electric mixer on low speed until thick, about 1 minute. In a small bowl, whisk together the flour, baking soda, xanthan gum, and salt, and beat into the eggs on low speed until no flour streaks remain.

Beat in the chocolate mixture. Stir in the walnuts and the remaining 12 ounces chocolate chips. The dough will be very soft. Cover the bowl tight-ly and refrigerate for 2 hours.

When thoroughly chilled and solid, shape the dough into 2 logs, each 1 ½ inches in diameter. Wrap tightly in plastic wrap to hold the shape, and refrigerate for up to 3 days.

About Carol Fenster

Carol Fenster is the author of 10 gluten-free cook-books for those with celiac dis-ease or non-celiac gluten sensitivity, including 100 Best Gluten-Free Reci-pes, from which this recipe is excerpted.

She is the former associate food edi-tor at Living With-out magazine, and her articles, reci-pes, quotes, pho-tos, and reviews of her books ap-pear in USA Today, Saturday Evening Post, Reader’s Digest, New York Times, Washing-ton Post, among many others.

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Or, shape the dough into 48 walnut-size balls with your hands, place in a plastic freezer bag, seal tightly, and refrigerate for up to 3three days or freeze for up to 1 month. When ready to bake, place an oven rack in the middle position of the oven. Preheat the oven to 375⁰F. Line a 13x18-inch baking sheet (not nonstick) with parchment paper.

Cut twelve ½ inch-thick slices from the log and place on the baking sheet; or place 12 walnut-size balls on the baking sheet. Bake for 10 to 12 minutes or just until the cookies look shiny and the crust starts to crack.

Cool the cookies for 2 minutes on the pan; then transfer to a wire rack to cool completely. Repeat with the remaining dough. Serve or store.

STORAGE: Refrigerate leftovers, tightly covered, for up to 3three days or freeze for up to 1one month.

Orange Creamsicle Floats with Sparkling Wine Recipe and photo by: Jill Silverman Hough

This is an absolutely amazing dessert—a grown-up take on a root beer float that’ll also remind you of a chil hood ice cream popsicle. All in all, simultane-ously sophisticated and fun.

Other times of year, substitute other fruits in season. (I did it with poached apricots for the August/September ’12 issue of Fine Cooking)

Serves 6

2 large navel oranges, peeled and separated into sections

1/3 cup sugar

1 vanilla bean, split and scraped

About 1 1/2 pints vanilla ice cream

1 bottle (750mL) sweet sparkling wine (for example, Asti Spumante)

In the bowl of a food processor, combine the oranges, sugar, and vanilla seeds (save the pod for another use if you like) and process to puree, scrap-ing down the bowl as necessary. Transfer to a container and refrig-erate until well chilled. (You can make the orange mixture up to 3 days in advance, storing it cov-ered in the refrigerator.)

Place two small scoops of the ice cream in each of 6 tall, high-ball style glass-es.

Top each with 2 tablespoons of the orange mixture. Repeat another layer of ice cream and orange mixture. Add about 1/2 cup of the sparkling wine to each glass. Serve imme-diately, with straws and spoons.

About Jill SIlverman Hough

Jill is a cookbook author, food and wine writer, recipe developer, and culinary instruc-tor whose forte is making food and cooking simple yet special.

Her cookbooks include 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love and 100 Perfect Pair-ings: Main Dishes to Enjoy with Wines You Love. Jill’s writing and recipes also regularly ap-pear in magazines including Bon Appétit, Cooking Light, Fine Cook-ing, Napa Sonoma, and Clean Eating,.

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About IACP

IACP is a world-wide forum for the development and exchange of knowledge, and inspiration within the professional food and bever-age community.

IACP’s great-est resource is its multi-faceted membership, which includes chefs, writ-ers, photographers, stylists, marketers, nutritionists, and academia, hailing from hospitality, tourism, publish-ing, and many other disciplines.

From well-known personalities, such as founding mem-bers Julia Child, Jacques Pépin, and Anne Willan, to those chang-ing the culinary landscape in new media and other emerging tech-nologies, IACP has been, and remains, home to all culi-nary professionals.

JOIN US TODAY

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Three Sweet Sauces Recipe and photo by: IACP Staff

Salted Caramel Sauce

Makes about 3/4 cup

1/2 cup granulated sugar

2 teaspoons light corn syrup

About 2 tablespoons water

1/4 cup plus 2 tablespoons heavy cream or crème fraîche

1 tablespoon unsalted butter

1/8 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

Put the sugar, light corn syrup, and water in a small, heavy-duty saucepan over medium-high heat. Bring to a boil, stirring just until the sugar is moist-ened and beginning to dissolve. Let the mixture boil without stirring (but with an occasional swirl of the pan), until it is a deep amber, very fragrant, and you see just the tiniest wisps of smoke, 9 to 12 minutes. Be very careful--the caramel is extremely hot at this stage.

Remove the saucepan from the heat and carefully pour in a small amount of the heavy cream; it will bubble up furiously. Whisk in the remaining heavy cream a little at a time to avoid bubbling over, then whisk in the butter, va-nilla, and salt until the caramel sauce is very smooth. Transfer the sauce to a serving bowl and let it cool at room temperature; it will thicken as it cools. Serve warm or at room temperature.

Cinnamon Custard Sauce

Makes about 1 cup

1 cup half-and-half (or 1/2 cup whole milk and 1/2 cup heavy cream)

2 large egg yolks, separated

1/4 cup packed dark or light brown sugar

1/2 teaspoon ground cinnamon

Kosher salt

Heat the half-and-half in a small saucepan over medium heat until it’s just beginning to steam. Don’t let it boil!

Meanwhile, in a medium bowl, whisk together the egg yolks, brown sugar, cinnamon, and a tiny pinch of salt until well blended, but stopping short of foamy.

RECIPE CONT. FROM PG.38

When the half-and-half is hot, slowly pour about half of it into the bowl with the yolks, whisking constantly and quickly. Return the pan to the heat and whisk the yolk-cream mixture back into the pan. Switch from the whisk to a heat-proof rubber spatula or a wooden spoon, and gently cook the sauce, scraping the bottom and sides of the pan, until the custard thickens and registers 160°F/75°C on a candy thermometer.

You can strain the custard through a fine sieve if you’re worried that you’ve gotten some bits of egg shell in there, but otherwise, transfer the custard to a serving bowl and chill in the refrigera-tor until cold, 2 hours.

Hot Chocolate Sauce

Makes about 3/4 cup

1/2 cup water

2 teaspoons light corn syrup

2 tablespoons unsweetened natural or Dutch cocoa powder

4 ounces best-quality dark chocolate (60%), chopped

2 tablespoons unsalted butter

Kosher salt

Bring the water and corn syrup to a simmer in a small heavy-duty saucepan over medium-low heat. Whisk in the cocoa powder, then the chopped chocolate, a few pieces at a time, until well blended and smooth; this may take few minutes.

Remove the sauce from the heat and whisk in the butter and a pinch of salt until the sauce is glossy. (If making the sauce ahead, you can very gently reheat it to loosen it up, adding a few tea-spoons of very hot water to thin it out, if necessary. The sauce will keep in the refrigerator in an airtight container for up to 2 weeks, and in the freezer for up to 2 months.)