Add melted cream cheese.
Stir until smooth.
Turn up heat and bring mixture to a soft boil.
Stir constantly until you have a thick sauce.
Add pepper and salt.
Divide by 4 if you’re cooking for yourself.
Spicy Dried Tomatoes
Not officially served in dollops, unless you, first, purée them with virgin olive oil, these make great garnish for all types of food. Actually, it’s their umami (the scientific term for the taste of glutamates and nucleotides, now widely accepted as the fifth basic taste), that make these so yummy.
Ingredients:
10 Roma tomatoes
A dash (1/16 teaspoon) NapaStyle® gray sea salt
A dash (1/16 teaspoon) of white pepper
2 Tablespoons hot sauce
2 Tablespoons chili powder
Additional “things” needed:
Small drying table for outside.
A screen on which to place tomatoes.
Enough cheesecloth to cover tomatoes without touching them.
Drying screen with legs (squared-3D cover)
Good attitude.
Lots of patience.
Directions:
Slice tomatoes in 8 even slices; soak in hot sauce and chili.
Place on a drying screen.
NOTE: We have made a little 3D box out of screen about 4 inches tall.
Lightly sprinkle with NapaStyle® gray sea salt and spices and place in the hot sun until dry.
Properly ventilate (and keep bugs away) by covering with cheesecloth that doesn’t touch the tomatoes.
Leave in sun every day (don’t forget to bring them in each night) until tomatoes are dry, usually, about one week; although, in humid areas, it will be closer to 2 weeks.
12 fresh tomatoes give about one-ounce of dried.
Sunset Sauce
Ingredients:
1 Tablespoon brown sugar
2 Tablespoons roux (See Recipe for Basic Roux)
½ cup juice of one fresh orange
½ cup juice from fresh cherries
½ cup juice from a fresh lemon
½ cup juice from a fresh lime
2 Tablespoons butter
¼ teaspoon grated orange zest
¼ teaspoon grated lime zest
¼ teaspoon grated lemon zest
1 Tablespoon Riesling wine
Directions:
Combine brown sugar and roux in a saucepan.
Add juice, butter and zest.
Cook on medium heat, stirring constantly, until thickened.
Add wine.
Sweet Butter
Sweet Butter is just that...SWEET.
Ingredients:
1 cup heavy cream
1 cup clarified butter
¼ cup port wine
1 cup powdered sugar
¼ teaspoon pure vanilla extract
Directions:
In a bowl, whip heavy cream until stiff.
In separate bowl, whip clarified butter until frothy.
Blend cream, butter, port wine, powdered sugar, and vanilla extract.
Keep refrigerated.
Tomato Butter
Ingredients:
6 two-inch marigold heads, (Don’t panic, they’ll be dried and ground to a powder per directions)
¼ teaspoon paprika chili powder
¼ teaspoon poblano pepper (dried and ground)
A dash (1/16 teaspoon) of NapaStyle gray sea salt
1 Tablespoon flour
2 cups peeled and seeded red Roma tomatoes, mashed and puréed
½ cup cooled clarified butter
Directions:
Pull petals off the marigold heads, discard heads, and let petals dry; the humidity will determine how long the drying will take.
Rub dried petals between the palms of your hands to produce marigold powder.
Combine marigold powder, spices, and flour, and put to one side.
Slash skins of your tomatoes.
Drop tomatoes into boiling water for several seconds.
Remove tomatoes and peel.
Cut open tomatoes and remove seeds.
Slice tomatoes thin and sauté until brown.
Let tomatoes cool, then purée in a blender.
Combine paprika chili powder, pepper, and salt with tomatoes.
Stir.
Add clarified butter.
Whip until smooth.
Whisky Crème
Ingredients:
1 cup “Plain” Savory Crème (see Savory Crème, minus herbs)
1 cup clarified butter
½ teaspoon coconut essence
4 Tablespoons whisky
Directions:
Combine all ingredients.
Beat until smooth.
Keep refrigerated.
White Butter-Wine
This must be served within 15 minutes of making; so, plan accordingly. It will separate if not refrigerated. It’s wonderful over fish, though, and can be used as dressing on green salads, aspic, or just to “spice up” something, or as a shrimp-dip.
Ingredients:
1 cup clarified butter
4 egg whites beat into a meringue—(see Meringue)
1 pinch of tartar
¼ cup sweet white Riesling
Directions:
In a bowl, beat clarified butter to a nice bubbly froth.
Gently fold in the meringue.
Slowly add tartar and wine.
You end up with a nice smooth somewhat-thick cream sauce.
White Sauce
Ingredients:
3 Tablespoons roux (See Recipe for Basic Roux)
2 cups fresh heavy cream, warmed to room temperature
1 wiggle (1/16 teaspoon) of salt
A dash (1/16 teaspoon) nutmeg
1 wiggle (1/16 teaspoon) white pepper
Directions:
Put a pot over low heat.
Add